Texas Brew Salsa, a hearty breakfast and a GIVEAWAY; what a morning!

UPDATE: Congratulations to Wen, winner of our Texas Brew Salsa giveaway. Enjoy! Special thanks to Brenda Craig of Texas Brew Salsa. I very much appreciate her generous offer to make a reader’s salsa dreams come true.

Good morning, y’all. At least I hope it’s a good morning for you. If it isn’t, then maybe you should have one of these beauties for breakfast:

A Texas Howdy Breakfast with Texas Brew Salsa

Nothing gives your day a swift kick in the pants like a rib-sticking breakfast smothered in salsa, am I right? And not just any salsa – Texas Brew Salsa from right here in the heart of Texas. Created and run by local salsa magnate Brenda Craig (she’ll get a kick out of that title), it’s a great example of Texas ingenuity and creativity. And honey, Texans know salsa.

Texas Brew Salsa ingredients are roasted over an open fire for exceptional flavor. Better yet, they’re all natural. That ‘little something extra’ you’ll taste is honey. Varieties include Honey Roasted Chipotle, Honey Roasted Peach, Honey Roasted Pineapple, Honey Roasted Mango, Honey Roasted Apple Cinnamon, Hot Iron Habanero, Fire Roasted Poblano, and Fire Roasted Black Bean & Corn. Texas Brew is slightly sweet, and yet not too sweet and it’s highly addictive. We’ve tried it on just about everything – eggs, fish tacos, burgers, bean burritos and bag after bag of tortilla chips. Like I said, it’s addictive.

I took this photo; that’s why the bottom right jar has some missing. Yum.

I was introduced to Texas Brew Salsa via a blog giveaway hosted by Jen of Juanita’s Cocina. Like most of you, I enter these things thinking “I’ll never win, but what the heck; may as well try!” Well, it’s a good thing I did. A few days later, I received an e-mail from Jen saying ‘Congratulations!’ which was quickly followed by an e-mail from Brenda saying “You’re a winner – which varieties would you like to try?” In a few days, I had a big heavy box of salsa at my door. Now that’s great customer service. Here’s what I was inspired to make for you:

NanaBread’s Easy Green Chili, Cheddar & Bacon Biscuits:
1 1/2 cups buttermilk baking mix (I use Pioneer; Bisquick will work)
1/2 cup medium cheddar cheese, grated
1 Tablespoon roasted Hatch green chilies, minced
1/4 cup cooked bacon, crumbled (reserve the bacon fat)
1/2 Tablespoon bacon fat
pinch of cracked black pepper
pinch of garlic salt
2/3 cup milk
2 Tablespoons butter

bacon, fried to perfection
sausage, fried to perfection
eggs, soft fried to perfection
salsa, fire roasted to perfection
(see the pattern here?)

Pre-heat your oven to 450F and line a baking sheet with parchment paper; set it aside. In a bowl, combine the baking mix, grated cheese, green chilies, bacon, pepper & salt; stir to combine. Gradually stir in 2/3 cup milk and blend just until the dry ingredients are incorporated; do not over mix. Using an ice cream scoop that has been lightly oiled, scoop biscuit mix onto the parchment paper. Place a pat of butter on top of each biscuit. Real butter, pretty please.

Biscuits just before they go into the oven

Bake for 15-18 minutes (depending on the size of your biscuits) or until they turn a pale golden brown. Remove from the oven and allow them to cool before slicing to prevent them from falling apart. Biscuits can be tricky like that.

Biscuits as big as your head, just out of the oven. Pretty!

Carefully slice the biscuits in half and top each half with a schmear of butter, a generous helping of bacon or sausage (or both – your choice), and a soft fried egg or two. Slather the entire pile in Texas Brew Salsa (I used the poblano).

A bacon, egg & cheese biscuit is good, but salsa makes it so much better!

This recipe makes two very large or 4 small biscuits. But this is Texas, so we make them big. Of course. I’m digging in. Would you like to join me?

You’d better be hungry; this is one big biscuit!

Now, who would like to try Texas Brew Salsa? Brenda Craig has generously offered to give away a box to one lucky reader. For a chance to win:

Leave a comment telling us what you’d make with Texas Brew Salsa or if you’d eat it straight out of the jar with a big bag of chips.

For extra entries, you may:
1. Follow Texas Brew Salsa on Facebook
2. Follow Texas Brew Salsa on Twitter
3. Follow me, NanaBread on Twitter
**NOTE: You MUST leave a separate comment stating that you have done each or any of these three things.**

This giveaway is for one variety pack of Texas Brew Salsa, including free shipping right to your door. This giveaway is open to Continental US residents only. It will run from Monday, October 1st, 2012, to 9:00 p.m., CST on Friday, October 5th, 2012. At that time, one winner will be chosen by random draw and notified by e-mail. He/she will have 48 hours to respond or another winner will be chosen. Now get to entering! You can’t win if you don’t!

Texas Brew Salsa – getcha’ some!



Filed under "Buy Local" Spotlights, Food & Recipes

32 responses to “Texas Brew Salsa, a hearty breakfast and a GIVEAWAY; what a morning!

  1. barbara n

    Texas Brew Salsa and a big bag of chips sounds like a great snack for a football party!

  2. Thanks Jeanne…I can’t wait to make these….my mouth is watering for sure…rib stickin’ Texas style

  3. The Baby

    What wouldn’t I do with that salsa! A. Make your biscuts cause they look fantastic and I like me some salsa on my eggs. B. Pour it over cream cheese for my hubby. C. Eat it with a spoon… I mean a bag of chips. D. Dab a little behind my ears for my hubby. Our 15th anniversary is Thursday afterall. That should spice things up. I’m just sayin…

  4. Gina Helfrich

    The Peach salsa is my favorite.

  5. Beb

    I am thinking w/eggs, chips, over cream cheese served with crackers, with some pulled pork, my mind is reeling… Of course that is going to mean I have to beat my hubby to it, and that man is FAAAAST when it comes to salsa!

  6. Deb

    Following you on Twitter now too! ; )))
    (usually I post as Deb but I noticed my name changed automatically to my nickname from my niece’s, Beb, on the post above! Must have been when I commented on my Sis’s blog!)

  7. Cyndi

    I would have to try it on everything! You know I trust you on the food recommendations – I just don’t trust you to fix me a drink that will leave me standing at the end of a game of one-handed croquet!

  8. Cyndi

    Following Texas Brew Salsa on Facebook now – did you see the stuffed Poblano recipe?!? Yum!

  9. Cyndi

    and I am now following you on twitter (what I won’t do for salsa!)

  10. Cindy

    I would have mine with chips and a cold Coors Light!

  11. straight out of the jar with some chips!

  12. Wen

    This looks tasty enough to just eat with chips.

  13. Wow, this looks amazing! I’d love to try the salsa on my morning eggs!

  14. Pingback: Good News / Bad News | Inside NanaBread's Head

  15. Kat

    I solemnly swear I would action your magic biscuits and introduce it at breakfast first. In tomatoes we trust, amen.

  16. jacquie

    well of course chips. i think i might also add it some beans to make sort of barbequed beans kind of dish. how does that sound? and it does look as though it makes some very tasty biscuits so maybe a variation on cornbread. oh you have my minding wandering and i really need to get back to work ….

  17. Linda

    Definitely chips! Also mixed in with pinto beans with some cilantro.

  18. OK. I was excited when you gave me another way to incorporate Hatch chiles into my life, but WHOA! The pat of butter on top of the biscuits put me over the edge–in a I-can-already-feel-my-yoga-pants-getting-snug kind of way. Bless you.

  19. S. Isaac

    That pat of butter had me reeling also… Oh YUM. Now I have to go make biscuits and try that. I would just love to eat that salsa with Tostitos multi-grain chips.

  20. Stephanie Hobson

    I’m always on the lookout for a better salsa. The primary test is with chips… then on from there.

  21. I can’t think of just one thing I’d make with it… I eat salsa on everything! Though dumping a whole load of it on top of my morning eggs is probably my favorite thing to do with salsa.

  22. holtight

    Love your recipes; particularly the salsa additions. Am always on the lookout for new salsa inspirations. Thanks for this blog.

  23. Janet

    I would first dig into all the flavors with tortilla chips, just to get all the nuances. Then I would make nachos, followed by salsa baked chicken, and then maybe have some with eggs for breakfast the next day.

  24. Keith Milstead

    Dang, this looks mouth watering. Can only imagine how this would make a Texas style nacho!!

  25. Keith Milstead

    I did this:
    1. Follow Texas Brew Salsa on Facebook
    2. Follow Texas Brew Salsa on Twitter
    3. Follow me, NanaBread on Twitter

    and proud of it!!

    • Thank you for the follows, Keith. I really appreciate it. However, I should tell you that the contest ended October 1st. If you choose to unfollow, I’ll understand, but I hope you’ll choose to stick around. Sometimes I can actually be entertaining, and Texas Brew should be followed to the ends of the earth!

  26. Patent Attorney

    Looks so very delicious! Can you get it in the UK?

    • According to the Texas Brew Salsa website, their salsas are only available on-line or at grocers in Texas & Oklahoma. Sorry, PA! Thanks for dropping in to comment. -j

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