A southern-style breakfast burrito. Good at breakfast or anytime.

Ingredients

• Shredded Hashbrowns
• Shredded Cheddar Cheese
• Fried Egg (over easy)
• Dash of Salt
• Tortillas

Potential additions, keeping the flavor and spirit of the South:

• Grits
• Milk Gravy
• Fresh diced tomatoes and/or green onions

For a Tex-Mex flavor, you could top with salsa and fresh cilantro, pico de gallo or guacamole.

If you’re looking for a light, cool and refreshing sandwich, try this standby from our family kitchen, a cucumber sandwich spruced up with a few fresh herbs, a light spread of cream cheese and a dash of salt.

What you’ll need…

• Cucumber
• Bread (of your choice)
• Fresh Dill
• Fresh Chives (chopped)
• Whipped Cream Cheese (the reduced-fat variety)

Fix it up…

Spread a light layer of cream cheese on one side of the bread, sprinkle chopped chives lightly across, layer with cucumbers and a few pinches of fresh dill, then salt lightly to bring out the flavors.

I tried another variation on enchiladas this weekend and here’s the result:

Ingredients

• 3-4 (medium-size) chicken breasts boiled and shredded
• 1 cup chopped yellow/white onion
• 1 small can of diced black olives
• 1 10 oz.-can of cream of mushroom soup
• 1/2 cup of chopped Hatch green chiles (fresh is best but canned will do)
• 2-3 cups of shredded Mexican cheeses
• 1-2 tbsp of garlic powder (to taste)
• 2 cans Old El Paso medium enchilada sauce
• Salt and pepper to taste
• 1 dozen corn tortillas
• Sour cream
• Green onions

Instructions

Boil chicken breasts until done. Shred the chicken but pour the broth (2 cups) into a bowl and set aside for now. Put the shredded chicken back into the pan and mix in the cream of mushroom soup, yellow/white onion, chiles, one cup of the cheese, and garlic powder, salt and pepper to taste, heat but don’t boil.

Next, spray both sides of each tortilla with a non-stick cooking spray then wrap them in a paper towel and place in the microwave and cook on high for 60 seconds.

Once tortillas are ready, spoon filling into each one, roll and place them in a baking pan(s). Sprinkle a light layer of cheese over the tortillas then pour the enchilada sauce over top and bake at 425 degrees for 20 to 25 minutes. Serve piping hot and top with sour cream and chopped green onions