top of page

Easy Holiday Recipes

Bienvenidos desayuno estilo al Mexicano! Or … Welcome, breakfast Mexican style. This is an easy casserole that you can make Christmas Eve and just pop it in the oven Christmas morning!


  • 1 dozen eggs, beaten

  • 2 cups heavy cream (half and half or milk will work, too)

  • 1 1/2 lbs. chorizo, cut small

  • 1 cup chopped onion

  • 1/2 cup diced red bell pepper

  • 8 garlic cloves, minced

  • 2 tbsp. chili powder

  • 2 tsp. salt

  • 1 tbsp. hot sauce

  • 2 tsp. ground coriander

  • 2 tsp. ground cumin

  • 1 tbsp. Mexican oregano

  • 8 oz. diced mild green chiles (canned)

  • 6 oz. shredded cheddar cheese

  • 6 oz. shredded pepper jack cheese

  • 1/2 cup chopped green onion

  • 1/4 cup chopped cilantro

  • 4 cups smashed tortilla chips


  • Preheat oven to 350°F.

  • In a skillet, cook protein in a small amount of oil until done.

  • Add onion, bell pepper and spices. Cook until soft. Stir in chiles.

  • In a bowl mix eggs and heavy cream.

  • In a casserole dish, layer smashed tortilla chips, chorizo mixture and cheese.

  • Pour egg mixture over this and bake for 45 minutes.

  • Let cool, refrigerate.

Christmas morning, whilst the little ones are destroying your works of gift-wrapping art, you can reheat your new traditional Christmas breakfast at 325°F for 30 minutes. Now grab yourself a little more nog—you’ve worked hard and deserve it. Well, you’ve worked smart … but still deserve it.

Butternut Squash Bisque

Butternut Squash Bisque

All right, I am not reinventing the wheel here. We have all made or been subject to trying this holiday soup. However, this rendition of a great classic may get you an extra slice of Grandma’s long-awaited fruit cake … umm… never mind. Try this recipe—trust me.


  • 3 lbs. butternut squash, peeled, seeded, cubed

  • 1 large carrot, diced

  • 1 tbsp. Garam masala

  • 2 tbsp. extra-virgin olive oil

  • 2 tbsp. unsalted butter

  • 1 yellow onion, diced

  • 4 medium cloves garlic, rough chopped

  • 5 cups chicken stock

  • 1 tsp. fresh thyme, chopped

  • 1 bay leaf

  • Kosher salt to taste

  • 1/2 lemon (If not using the suggested garnish, squeeze into finished pot of soup.)​


  • Preheat oven to 350°F.

  • Coat squash and carrots in olive oil, Garam masala and bake on baking sheets until browned, about 30 minutes.

  • In a stock pot, cook butter over medium-high heat until brown. Add garlic and onions and cook on low for 5 minutes.

  • Add browned squash and carrots. Deglaze and scrape roasting pans with some chicken stock and add to stock pot.

  • Add all chicken stock to pot with bay leaf and simmer over medium heat for 10 minutes.

  • Discard bay leaf.

  • Use a stick blender or blender and blend until soup is smooth.

  • Return to heat to serve.

  • To garnish, mix one part sour cream to one part buttermilk. Spoon on top of each serving or use a squeeze bottle for restaurant “fanciness.”

10 views0 comments
bottom of page