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T-G boss treated to housewarming brunch

By DAWN HANKINS - dhankins@t-g.com
Posted 4/24/21

What better excuse for an office party/brunch than to celebrate your boss' new home closing. The Times-Gazette staff rolled out their favorite breakfast foods Monday morning (yes, we did) during a surprise housewarming for boss, Diandra Womble. Following brunch, the T-G general manager opened gifts, which ranged from a dish drying mat for her new kitchen to dog toys. We couldn't forget Miss Neylynne who is reportedly enjoying her new Shelbyville digs...

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T-G boss treated to housewarming brunch

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What better excuse for an office party/brunch than to celebrate your boss' new home closing. The Times-Gazette staff rolled out their favorite breakfast foods Monday morning (yes, we did) during a surprise housewarming for boss, Diandra Womble.

Following brunch, the T-G general manager opened gifts, which ranged from a dish drying mat for her new kitchen to dog toys. We couldn't forget Miss Neylynne who is reportedly enjoying her new Shelbyville digs.

Below we share a favorite Hash Brown Casserole recipe supplied by staff member Carol Spray. What's life, without cheese, right?

The T-G staff complimented the casserole with accompaniments of fruit, salsa and sweet rolls. We've added a few other brunch recipe ideas, courtesy of The Dairy Alliance, for you to try at your next office party.

The best part about the Mexican beef and cheese bake, besides the melted cheesy goodness, is that it's a cinch to prepare because everything gets mixed in a large bowl together, then poured into a baking dish. Also, it can be adjusted for desired heat level, from mild to spicy, depending on what type of salsa is preferred.

Need to refuel after a vigorous workout? Chipotle Grits checks all the boxes as it's packed with protein and just the right amount of heat. Perfect for a weekend brunch too!

For dessert, we've opted for Banana Pecan French Toast-always a crowd favorite-with its crunch from the pecans and sweet and favorable seasonings. Enjoy!

**Carol's Hash Brown Casserole

8 to 10 servings

1 bag hash browns

1/2 stick of butter

1 can cream of celery soup

1 C. sour cream

1 C. fried onions

1/2 C. of milk

2 C. shredded sharp cheddar cheese

Mix all ingredients together. Bake 350 degrees for 25 minutes or until brown and bubbly. Add more cheddar cheese and heat until cheese is melted.

**Mexican Beef and Cheese Bake

Servings: 10

1 lb. ground beef

2 C. cooked farro

1 (14 oz.) can black beans, drained

1 (14 oz.) diced fire roasted tomatoes, drained

2 C. shredded Cheddar cheese, divided

1 C. shredded Monterey Jack cheese, divided

1 (8 oz.) container sour cream

1 C. chunky salsa, any variety

? C. chopped cilantro, divided

2 Tbsp. paprika

2 Tbsp. ground cumin

2 Tbsp. garlic powder

1 Tbsp. kosher salt

1 tsp. dried oregano

? tsp. each ground chipotle powder and black pepper

1 lime, cut into 10 wedges for serving

In medium skillet, brown ground beef; drain excess oil and set aside. Cook farro according to package directions.

In a large mixing bowl combine black beans, tomatoes, 1 cup cheddar cheese and 1/2 cup Monterey Jack cheese, and remaining nine ingredients mix until well combined. Add in ground beef and farro, stir until mixed thoroughly. Pour mixture into 13- x 9-inch baking dish. Top with remaining cheeses and extra cilantro. Bake at 350˚ for 30-35 minutes or until cheese is bubbly. Let stand for approximately 5 minutes. Serve with fresh lime wedges.

**Chipotle Grits Breakfast Bowl

Serves 4

2 1⁄2 C. whole milk

2 1⁄2 C. water

1 1⁄4 tsp. kosher salt

1 C. stone ground grits

1 1⁄2 C. shredded Colby-Monterey Jack cheese

2 Tbsp. butter

2 tsp. minced chipotle peppers in adobo sauce

1 C. packed fresh baby spinach leaves

4 fried eggs

4 bacon slices cooked and crumbled

1⁄2 C. crumbled queso fresco

Store-bought pico de gallo

Bring the milk, water and salt just to a boil in a 4-quart saucepan over medium-high heat. Whisk in the grits and reduce heat to low. Simmer partially covered, stirring occasionally, 25 to 30 minutes or until tender. Remove the grits from the heat. Stir in the shredded cheese, butter and chipotle peppers. Portion the grits into four bowls. Divide spinach evenly among each bowl, stirring to wilt. Place a fried egg on top and top with remaining ingredients. Garnish with Pico de Gallo.

**Banana Pecan French Toast Bake

Serves 4

8 oz. French or Cuban bread, cut into 1-inch thick slices

1 1⁄4 C. lactose-free milk

3 eggs, lightly beaten

1⁄4 cup brown sugar

1⁄2 teaspoon cinnamon

1⁄4 teaspoon cardamom

1⁄4 teaspoon nutmeg

1⁄4 teaspoon almond extract

Dash of salt

5 ripe bananas, sliced

1⁄2 C. chopped pecans

1⁄3 C. brown sugar

1⁄2 tsp. cinnamon

1⁄4 tsp. nutmeg

Layer bread slices in a 13-x9-inch baking pan. In a bowl, whisk together milk, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, eggs, cardamom, 1/4 teaspoon nutmeg, almond extract and salt. Pour over bread and turn pieces until each piece is totally covered. Cover and refrigerate for at least 2 hours or overnight. Preheat oven to 450 degrees. In a bowl, mix bananas, pecans, 1/3 cup brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Spread evenly on top of bread slices. Bake 15-20 minutes or until throughly heated. Remove from oven and serve.