Tag Archives: breakfast sandwiches

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

Filling:
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!

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Filed under "Buy Local" Spotlights, Food & Recipes

TCP Cooks: Ciabatta Sunday

TCP's ciabatta breakfast sandwich - it's good any time of the day

The Complete Package was on a roll yesterday. A ciabatta roll. First, he made these glorious bacon and egg breakfast sandwiches. Be still my heart. They were really good. It’s a buttered and toasted ciabatta roll with scrambled egg, crispy bacon and a little cheese topped with lettuce and tomato. One thing we agreed to tweak next time around: adding a schmear of chipotle mayonnaise to perk it up a little. Grade: a solid B, but there’s a good chance they would jump straight to an A+ with that chipotle mayo.

For dinner, TCP made one of his signature dishes – flank steak sandwiches with ginger/soy mayonnaise. Great googlie mooglie – this one is awesome.


The medium-rare to rare flank steak paired with a toasted ciabatta roll, arugula and that ginger/soy mayo… well, it’s a world-class combo. He won’t brag, but I will. Everyone who tries this sandwich raves about it. The special mayo just pushes this thing right over the edge. It’s amazing. Once you try it, you will make it a fixture in your menu rotation, whether you put it on flank steak or sirloin or Steak-Ums (hi, Katie!). Just try it and see if you don’t fall in love. If it helps convince you, this is an America’s Test Kitchen recipe and you KNOW their recipes are tried & true. PS – This also makes a great salad.

Just serve it up with a ciabatta roll, so you can still call it Ciabatta Sunday.

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Filed under Craft Projects, Food & Recipes