A Delicious Saturday Morning

It’s hard to write hello to another beautiful day when I know so many out there, through no fault of their own, wonder what the heck is so great about today. It’s hard to think positively when my heart continues to break for people I have never met, and probably never will.

My heart goes out to those who lost all their material possessions in the LA fires. My heart continues to break for those who watched their world swept away when the rains came down on North Carolina. In an instant, everything changes. All that was is no more.

Yet good continues to grow on the heals of disasters. Neighbors helping neighbors. Strangers reaching out to strangers. People searching their hearts, some giving from their wants while others give from their needs. The human spirit, in the true image of God holds out hope. God be with us all, through the peaks and valleys of our lives. Thanks be to God.

Nothing lifts my spirits greater than puttering in the kitchen. Puttering in general is uplifting. When puttering results in something delicious or beautiful, all the better, right? This Strata has been on the menu a number of times throughout the Christmas season. Because it’s made the night before and left to soak in the egg-y goodness, things kept getting in the way. Oh well, we’ll try again next weekend. The desire to make a Mexican Strata for my family was there, but life seemed to other plans. At long, long last success! Oh my, this was so delicious and oh so worth the wait. Just perfect to share on Gourmet Coffee Day.

Mexican Sausage Strata
1/2 lb Jimmy Deal Pork Sausage
1/2 lb Chorizo Sausage
6 slices Texas Toast or thick bread
2 cups Pepper Jack Cheese, shredded
6 Eggs
2 cups Milk
Salt to taste
1/2 tablespoon Taco Seasoning

Place both sausages in a large, deep skillet. Cook over medium-high heat, breaking apart as it cooks until evenly browned. Drain will for several minutes over a colander, pressing to extract as much excess grease as possible. Set aside.

While the sausages cook, cube bread and set aside.

Layer bred cubes, sausage mixture and Pepper Jack Cheese in a lightly greased casserole dish. In a bowl, beat eggs with milk, salt and taco seasoning. Pour the egg mixture over the bread cube mixture. Cover and refrigerate at least 8 hours or overnight.

Remove the casserole from the refrigerator and let sit on the counter for 30 minutes before baking. Heat oven to 350-degrees.

Bake casserole in the heated over for 50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Serve and Garnish
Jalapeño Peppers as desired
Spicy Salsa as desired
Sour Cream as desired

Spoon Strata onto plates. Garnish as desired with Jalapeño Peppers, salsa and sour cream. Serve with plenty of pipping hot Mexican Coffee.

Vanilla Cinnamon Mexican Coffee
4 cups freshly brewed Coffee
Splash of Vanilla per cup
Pinch of Cinnamon per cup
Creamer as desired
Sugar or Sweetener as desired

Brew your favorite coffee as you like, as strong as you like it.

While the coffee brews, splash a little vanilla into each of four coffee cups. Sprinkle a little cinnamon into the cups. If using a powdered cream, add to the cups as usual along with any desired sweetener. If using a liquid creamer, add at the end.

Pour fresh, hot coffee into each cup. Stir and enjoy.

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The law of the LORD is perfect,
refreshing the soul;
The decree of the LORD is trustworthy,
giving wisdom to the simple.