Tag Archives: Southern Living

One of my all time favorite recipes ever…Southern Living Breakfast Enchiladas

Did you read the title? One of my all time favorite recipes. You got that? That is no lie! My family adores baked ham and it is amazing the recipes you can make from the leftover ham. Including the hambone. I will be showing you this week some delicious ways to make the most out of a ham. 4 meals in all. #1 baked ham on a Sunday night is always wonderful then #2 make you a big old crockpot full of red beans and rice on Monday…here is the link for that awesome recipe …https://cajunmamacookinblog.com/2013/06/20/red-beans-make-me-happy/ . #3 make this dish for breakfast. And then I will give you #4 later in the week. A ham might be a little pricey but not when you find one on sale and freeze it for later. This is one thing my mama taught me that I have found useful over and over again.
I discovered this baby back in 2007 when I had 3 kids, 3 and under and somehow managed to still read Southern Living magazine on a semi regular basis. I was clinging to some normalcy I suppose. Determined to still be the quintessential stay at home mom and wife. Before I had baby #4 aka pappy and gave up the ghost completely. I was still trying so hard to believe I could do it all.

so precious. She did this a lot. But oh a sweet baby girl.

I wanted to. I could not understand how in the world one extra child could possibly throw off the balance so much and change me so completely. I was in bliss having all of these chubby munchkins rule my house, but I was determined I was not going to change. Little did I know how much I had already changed.


It caused me some hard times. Not wanting to admit that baby # 3 aka Madame Toot aka Goose aka Tootie Belle could change things so much. But sometimes we forget that some things are supposed to change us and there is no going back. And aren’t I glad about that? I really am. Lolly says every baby comes
to us to teach us something, to change us into who we are meant to be. I believe that. Madame Toot taught me to love myself as is. She taught me to judge other moms less. She taught me it’s ok to lose control and sometimes winging it is good enough. That even when things are not perfect and there is no control to be had, you can be happy.


I just wish I had given into it long before I did. I wish I had succumbed to being the overwhelmed mom of 3 small kids. I wish I could go back and tell her, “hey sister, you’re overwhelmed and you are supposed to be. Cut yourself some slack.”

one of my favorite pics from that time in my life. True love

But I do know now. By the time Pappy came along, I had started to embrace my chaotic life and gave up pretending, faking my way through it, or acting as if it was all the same. My sweet girl with the big eyes showed me how.

her so precious

The fact that I distinctly remember making these enchiladas and being super proud of myself around the time Goose was about 8 months old, tells me that I was trying hard. And also what a huge accomplishment it was at the rune.. I wanted to reclaim who I was before. I wanted to be able to do all the things I did before…before there were 3, before I was tremendously overwhelmed by life. But I did make them. Somehow I managed to scrape together enough what have you to know “I have leftover ham, this recipe calls for cubed ham, good breakfast recipe…yes, yes I can make these!!! I can make a delicious breakfast. I think I can. I think I can. Babies hanging off of me, one screaming to nurse, but I think I can!!”

Ah mama is so happy and so overwhelmed. Joyful chaos

Little did I know that the time would come for me to feel more like myself. Maybe not exactly the same because these precious people I birthed have changed me forever. Thank God for that. Now, don’t get me wrong. I am still overwhelmed and I am still tired, a lot of the time, but I made these breakfast enchiladas for the first time in a while today and you know what…it was not the feat that it used to be. Ah gotta love progress albeit small.


Which brings me back to one of my all time favorite recipes that I want to share with you. Ya’ll know I like to take a little detour down memory lane before we get to our final destination. These breakfast enchiladas are one of my favorite breakfast dishes to make. It’s one of those things that you wake up in the morning happy to be alive so you can indulge in this true breakfast delight. The beauty in it is that you do almost all of the prep work the night before and then bake them the next morning. Big Daddy thinks I am a culinary genius every time I make them. You will wow your overnight guests if you serve these in the morning and just in general the people in your life will think you are a brilliant cook whenever they get a taste of these. At least that has been my experience. They will make an exhausted overwhelmed mother of 3 small kids feel like she has her stuff together and she can pull anything off when she pulls these out of the oven, even if only for a moment. Ask how I know? So now for what you have all been waiting for…the recipe!

Southern Living breakfast enchiladas

serves about 10

stuff you need~

2 cups cubed cooked ham
8 eggs
2 cups half and half
10 small flour tortillas
2 cups shredded cheddar , divided (pepper jack is nice too if making for only adults)
1/2 cup chopped green onions
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper

what to do with the stuff

THE NIGHT BEFORE…Prepare a 9 x 13 dish by spraying it with nonstick cooking spray.
Next get your work space ready. Tortillas, cut up ham, green onions and cheese. Prepare a place to roll the tortillas. I use a paper plate. Because I am super fancy that way.


Now, lay out a tortilla and place some ham, sprinkle in some green onions and a little cheese down the middle. Remember to reserve about 1/2 cup of the cheese for later.


Roll up tightly and place seam side down in your prepared dish. Do this with the remaining tortillas.


Next, beat eggs and then whisk in half and half, salt and cayenne.


Pour this mixture over the rolled tortillas…


Cover with foil and place in fridge overnight.

The next morning…preheat the oven to 350. Take the enchiladas out of the fridge and allow to sit for 30 minutes. Bake covered for 15-20 minutes. Remove foil and sprinkle the remaining 1/2 cup cheese.


Return to oven and allow the enchiladas to cook for about 20 more minutes or until egg is set. What I do is turn the oven off after 15 minutes and let them finish like that. You don’t want them dried out but you do want cooked eggs. Runny eggs are a deal breaker for this girl.

oh I love this dish!!

that makes a happy morning

One more pic….

baby girl turns 1 and pappy would be on his way in less than a month.

Southern Living Pound cake and the perfectionist super woman who lives in my head

Watermarked Photo (104)

It used to take A’s on tests in grad school or a wonderful session for me to feel accomplished…now, when my pound cake slides out the pan and looks pretty…I feel like I climbed a mountain!  Yay!

Extra extra read all about it:  CAJUN MAMA CAN BAKE!  Like a true Southern woman.  I made my very first pound cake.  Now, I know for many of you this is not a big deal.  But for me, it is a true accomplishment.  Usually me baking equals an epic fail.  It usually does not come out nearly as lovely as what I envision in my head.  In my head lives a perfectionist wonder woman who should be able do everything.  Able to wake up rested after 3 hours of sleep and look refreshed and bright eyed.  Able to get it all done plus some and not get tired.  Able to whip up delicious desserts with nary a failure and make it all effortless.  Newsflash…that chick does not exist.  She is an accumulation of my unrealistic expectations in myself and society’s version of what a mom should be.  Guess what?  After a good night’s sleep, I am still tired and look mediocre.  I get some of it done and before leaving my house to go get in carpool line, every day without fail I say to myself “dang I need more hours in the day”.  And when I bake, well, usually it looks like a science experiment went wrong in my kitchen.  But I splurged a while back and bought a really nice bundt pan, hoping that this would solve all my baking problems and baking fails would become baking wins, wars would end, the government would get it together and we could all live in perfect harmony.  Not quite.  But this bundt pan did produce a splendidly browned bundt cake that did not stick!  Hallelujah! Perfectionist super woman got ahold of my debit card and went on Williams Sonoma online and bought this bundt pan.  Thinking of all the wonderful bundt cakes and pound cakes she was going to make (though in this case she was right). She does that sometimes.  Gets all these high falutin ideas about what’s gonna happen in Cajun Mama’s kitchen and buys stuff to make it happen.  I have to tell her to back it down sometimes because she gets out of hand.  I tell Big Daddy it is all her fault, but he reminds me that I do not have split personalities (at least he is pretty sure) and that me and her are the same people and therefore, in reality I am to blame.  humph.  Who lives in reality?  Not me.  Duh.  Lol!  So, cut to a while later, and Sunday evening I was feeling particularly domestic and I said out loud to whomever was listening (no one) “I am gonna bake a sour cream pound cake!!”.  So, I drug out some of my cookbooks (that perfectionist wonder woman bought most of those too) and set out to looking for a recipe.  I figured I had never made one so I would have to start somewhere.  And so I did.  I found a good one (I mean…Southern Living is always a good bet).  The wonderful part about cooking all the time and gaining experience as a non trained chef is that most of the time, I have almost all of the ingredients to bake whatever I fancy at the moment and whatever recipe we find that we want me to cook.  No, not we as in me and my other personality.  We, as in my family, the kids, Big Daddy…whatever we want me to cook.  Because guess what…if it is cooked, it is cooked by me.  Ya dig?  Ok.  So anyway, after some careful research (i.e. reading through cookbooks…tough job), and looking through the pantry and fridge, I was set on go.  Pound cake #1 would commence on Monday.  Well.  It was SCRUMPTIOUS!!!!!  Total win.  Between the wonderful bundt pan and a can of Baker’s Joy (Target brand of course.  I stay at home ya’ll…no money in that.  Store brands rule!!!) it turned out like a dream.  Color me shocked.  But that perfectionist Super Woman just sat there with her arms crossed, looking all smug.  She gets on my nerves.

So, if you have been looking for a good sour cream pound cake and are feeling fancy, this is a good place to start.  My sweet friend Lottie sent me her grandmother’s recipe for pound cake, so I think that will be pound cake #2.  Yes, I am the self appointed pound cake tester.  Also, I am bringing samples to some of my kids’ teachers and other staff members at the kids’ school so that I can get some feedback.  And I won’t injure myself eating an entire pound cake.  Yes, if you are employed at my kiddos’ school, you might be a pound cake guinea pig.  I have not heard any complaints yet!  So here goes friends.  Be Southern…bake a pound cake!!! ~AMB


A few of the cookbooks I own.  I may or may not have a cookbook addiction.  


Food blogger research.  Tough job but someone has to do it.


Shocking that a wonderful sour cream pound cake recipe ended up here?  Nah.

Southern Living Sour Cream Pound Cake (from Southern Living: 40 Years of Our Best Recipes  cookbook)

Makes 10-12 servings

Stuff You Need~

1 1/2 cups of butter, softened (this is 3 sticks of the real stuff)

3 cups sugar

6 large eggs

3 cups all purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

1 (8 ounce) container sour cream

1 teaspoon lemon extract

1/4 teaspoon almond extract (am I the only one who loves the smell of this stuff?)

What to do with the stuff~

Preheat oven to 325 degrees. Prepare your 12 cup tube pan by spraying with Baker’s Joy or grease and flour your tube pan.

Add softened butter to the bowl of your standing mixer or a mixing bowl.  Using your standing mixer or electric mixer, beat butter at medium speed until creamy.  Gradually add sugar (I did a half cup at a time), beating after each addition at medium speed until light and fluffy.  Add eggs, 1 at at time, beating just until the yolk disappears.

In a separate bowl, mix together flour, salt and baking soda.  Add this to the butter mixture a little at a time, alternating with the sour cream, starting with flour mixture and ending with flour mixture. Beat batter at low speed until just blended after each addition.  Now stir in the lemon and almond extracts.  Pour into your prepared tube pan.  Bake for 1 hour and 20 minutes to 1 hour and 30 minutes, depending on your oven.  Or until a toothpick inserted in the center of cake comes out clean.  Mine took exactly 1 hour 20 minutes.  Cool in pan on wire rack for 10 minutes.  Turn out onto wire rack and allow pound cake to cool completely.  Enjoy and share with those you love.  Or those you wish to impress with your amazing baking skills.  Just saying.


Butter and sugar beat together until light and fluffy. I had to restrain myself from grabbing a spoon.  #sugaraddict #letssellitinajar 


Chilling on the wire rack.