Casa benavides offers not only an incredibly scrumptious breakfast but Tom and Barbara also go out of their way to bake the best home baked goodies to create a huge variety of FROM SCRATCH snacks for afternoon tea!!
So what's for breakfast? Well you have choices and you can eat to your heart...or stomach's content. There is Barbara's famous Granola (a secret family recipe), Delicious eggs with a famous, award winning red chile sauce (if you're spice-phobic you don't have to have the chile sauce), there's a variety of muffins, fruit, coffee, tea, and, well, and other things depending on the day! Call if you have any special requests. Barbara and Tom do so much to make sure everyone is happy and satisfied.
So all of you that know Barbara's cooking and wish they could have a little once they get home...Your wish is granted! Barbara is going to share a few of her recipes online! And if you visit often you can collect them because they will be changing.
Barbara’s “Mexican” Eggs
<click here for a printable copy...and larger text!>1 dozen eggs
1 cup grated cheddar cheese
2/3 cup chopped green chili
1/4 cup milk or cream
Salt & pepper to taste
Combine all ingredients in a large mixing bowl and beat with a fork or wire whip. Spray a cast iron skillet with Pam and pour in the egg mixture. Bake at 350 degrees for 45-60 minutes or until set. Serve with red or green chili and a sprinkle of grated cheddar cheese on top. Serve hot
Barbara’s Red Chili
<click here for a printable copy...and larger text!>4-5 lbs. ground round beef or lean hamburger 4 minced cloves of garlic
3/4 cups flour
4 heaping tablespoons hot red chili powder
2 heaping tablespoons chili piquin
1 can (28 oz) diced, peeled tomatoes
Beef bouillon (to taste)
Water to make thin gravy consistency
In a medium stock pot brown the ground round and garlic. If there is not enough fat from the meat, add a little olive oil. If there is too much fat, drain some, making sure you leave enough in which to brown the flour and chili. While browning, make sure to stir constantly to prevent scorching. Add the diced tomatoes and bouillon. Add water a little at a time. Turn down the heat and bring to a boil, stirring often. Taste the finished chili to make sure it is seasoned correctly. It’s important to cool the chili before refrigeration. If refrigerated while hot, it will sour! This chili freezes well, makes 2 or more quarts.
Casa BenavidesBasic Muffin Mix
<click here for a printable copy...and larger text!>3 cups flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup oil
2 eggs
Combine the dry ingredients in a large mixing bowl. Place the milk, oil and eggs in a bowl and beat with a fork. Make a hole in the dry ingredients and pour in all the liquid at one time. Stir mixture- do not beat. Stir only until all the ingredients are mixed together. Spray muffin tins with Pam. Fill muffin tin 1/2 with batter and add fruit. Suggestions: Blueberries (pictured), raspberries (pictured) blackberries, strawberries or a mixture of fruits. Bake at 350 degrees for 50 minutes.
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