Please continue to support our local food culture as you can. Joplin Empire Market and the Webb City Farmers Market have adapted well to curbside. Our local restaurants need our dollars, as well. I worry about the health of our community as I see the drive-thru at fast food joints miles long. Keep cooking for you and your family’s health!
Meanwhile, try this delicious brunch I served my friends pre-Coronavirus. The margarita and casserole are the stars. The spinach salad has a simple creamy Greek yogurt, lime juice, and salt dressing topped with crushed beet tortilla chips. The bean dip is black beans, Greek yogurt, cilantro, lime juice and salt blitzed in a small food processor. Dessert was fresh berries over vanilla bean ice cream with a sprinkle of honey, cinnamon, and sliced almonds.
Enjoy! We will dine together again very soon. Be well.
My favorite margarita
Kosher salt (for serving)
½ thick lime wheel (for serving)
2 oz. tequila
¾ oz. fresh lime juice
¾ oz. simple syrup
Place some salt on a small plate. Rub rim of an old-fashioned or rocks glass with lime (reserve for serving); dip in salt. Fill with ice and set aside. Combine tequila, lime juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds. Strain cocktail through a fine mesh strainer or a slotted spoon into reserved glass. Garnish with lime wheel
Mexican brunch casserole
optional toppings: diced avocado, diced red onion, chopped fresh cilantro, diced green onion, sliced fresh jalapeños, and/or crumbled cotija cheese
Heat oven to 400. Lightly mist a 9 x 13-inch baking dish with cooking spray; set aside.
Cook the sausage (optional) in a large sauté pan over medium-high heat until browned, crumbling the sausage as it cooks. Use a slotted spoon to transfer the sausage to a clean plate, reserving a tablespoon or so of grease in the sauté pan. (Or if there is no grease remaining, add a tablespoon of oil to the pan.) Add the onion and pepper and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 minutes more, stirring occasionally, until fragrant. Add in the salsa, beans, corn, cumin, salt, cooked sausage, and stir until the mixture is completely combined. Remove pan from the heat, and set aside.
In a separate bowl, whisk together the eggs and milk until evenly combined; set aside. Layer half of the tortillas in an even layer in the bottom of the baking dish. Then top evenly with half of the sausage mixture, half of the egg mixture, and half of the cheese. Repeat with another layer of tortillas, sausage mixture, egg mixture and cheese.
Cover the dish with foil and bake for 45-50 minutes, or until the center of the casserole is cooked through and no longer jiggly (or when a toothpick inserted in the center of the casserole comes out clean). Transfer baking dish to a wire cooling rack and let cool for 10 minutes. Then sprinkle with your desired toppings, slice and serve warm!