Breakfast Enchiladas

Ingredients

  • 1 (1-lb.) package hot ground pork sausage
  • 2 Tbsp. butter
  • 4 green onions, thinly sliced
  • 2 Tbsp. chopped fresh cilantro
  • 14 large eggs, beaten
  • ¾ tsp. salt (we used table salt)
  • ½ tsp. pepper (we used freshly ground black pepper)
  • Cheese Sauce
  • 8 (8-inch) soft taco-size flour tortillas
  • 1 cup (4 oz.) shredded Monterey Jack cheese with peppers
  • Toppings: grape tomato halves, sliced green onions, chopped fresh cilantro

Directions

  1. Preheat your oven to 350 degrees. Take a large nonstick skillet out and stirring frequently, cook the sausage in it over medium-high heat for 6 to 8 minutes or until the sausage has crumbled and is fully cooked. Take the sausage out of the skillet and place it on a paper towel-lined plate. Drain the sausage of as much grease as possible, pressing it between paper towels. Wipe the skillet clean before moving onto step 2.
  2. Add the butter to the skillet and set the heat to medium. Once the butter’s melted, add in the green onions and 2 tablespoons of cilantro, stirring for 1 minute. Add the eggs, salt and pepper in. Let it cook (don’t mess with it at all) for 2 minutes or until the eggs start to set on the bottom. Gently draw the cooked edges away from the sides of the skillet,  forming large pieces. Cook for 4 to 5 minutes or until the eggs are thickened but still moist, stirring occasionally (don’t overstir). Take the skillet off the heat and gently fold in the sausage and 1 ½ cups of the Cheese Sauce.
  3. Take a 13 x 9-inch baking dish out and lightly grease the inside of it. Spoon about ¾ cup of the egg mixture down the center of each flour tortilla, rolling it up afterwards. Place it seam side down in the greased baking dish. Repeat with remaining tortillas. Pour the remaining Cheese Sauce over the tortillas, sprinkling it with the Monterey Jack cheese afterwards.
  4. Stick it in the oven for 30 minutes or until the sauce is bubbly (ours took 25 minutes but our oven runs a little hotter so your sauce may take longer to get bubbly). Serve with the desired toppings.

Cheese Sauce recipe*

Ingredients

  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 3 cups milk (we used whole milk)
  • 1 (8-oz.) block Cheddar cheese, shredded (about 2 cups) (we used 2 cups)
  • 1 (4-oz.) can chopped green chiles
  • ¾ tsp. salt (we used table salt)

Directions

  1. Take a heavy saucepan out and add the butter to it, setting the heat to medium-low. Once the butter’s melted, whisk in the flour until the mixture looks smooth. Continue whisking constantly for an additional minute. Gradually whisk in the milk, turning the heat up to medium. Whisk constantly for 7 minutes or until it’s thickened. Once thickened, take the saucepan off the heat and whisk in the cheese and remaining ingredients until the cheese has completely melted.

*It’s best to start making the sauce around the time that the sausage goes into the skillet.

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This breakfast dish has a lot of ingredients in it that mommy loves so we decided to try it out and it turned out delicious ! You can catch a nice level of flavor from the green onions in the egg mixture but nothing from he cilantro. The green onions don’t overwhelm the eggs. They just add a nice subtle flavor to them. Even though we love the flavors of the yummy sausage, cheese sauce and the Monterey Jack cheese on top of the enchiladas they do start to feel a bit heavy on the tummy but the fresh ingredients help cut through that. The acidity of the tomatoes, “sharpness” of the green onions and the wonderful unique flavor of the cilantro all work so wonderfully with the enchiladas. This is definitely worth fixing again !

We got this recipe from Southern Living.

We weren’t paid in any form to promote Southern Living.

Take care everybody !

Chicken And Black Bean Salad

Ingredients

  • 2 (15 oz.) cans black beans, rinsed & drained
  • 1 (15 oz.) can whole-kernel corn, drained
  • 1 small red onion, chopped
  • 1 rotisserie chicken or ready-to-eat chicken breasts, skinned, boned and chopped (we used rotisserie chicken breasts and just tore the meat into strips)
  • 1 cup Italian salad dressing (the recipe recommended Kraft balsamic vinaigrette but we used Newman’s Own balsamic vinaigrette) or to taste

Directions

  1. Take a large mixing bowl out and add everything but the dressing to it, giving everything a quick stir. Now pour the dressing in, tossing everything together so the ingredients are all distributed as well as being equally coated in the dressing. Put a lid on the bowl and refrigerate the salad until you’re ready to eat.
dsc_1361 It’s such a nice dish for when it’s hot outside because there is no cooking involved ! Not only is this delicious, but it’s also quick and easy to make. All things that makes this the perfect dish to enjoy after you’ve spent all day running errands or whatnot. This dish is also easy to turn vegan and still be just as tasty simply by switching out the chicken with some cooked Beyond Meat Grilled Chicken Strips. We think it’s best when served cold but it’s good cold or at room temp.

We don’t know where we got this recipe from.

We weren’t paid in any form to promote Kraft or Newman’s Own.

Hope you enjoy life !

Top-Shelf Sparkling Margarita Jell-O

Ingredients

  • 3 (3-ounce) packages lime-flavored gelatin mix
  • 1 (3-ounce) package lemon-flavored gelatin mix
  • 2 ½ cups boiling water
  • 1 2/3 cups premium tequila (started off using Patrón silver but ran out and had to use Jose Cuervo Silver to reach the required 1 2/3 cups)
  • 2/3 cup triple sec
  • 2/3 cup orange liqueur (such as Grand Marnier) (we used Cointreau)
  • ½ cup sweetened lime juice (such as Rose’s, found in the juice or mixer aisle) (we used Rose’s)
  • 2 cups sparkling water
  • Zest of 1 lime
  • Margarita or kosher salt, as needed (we used kosher salt)

Directions

  1. Take a large mixing bowl out and stir together the lime gelatin, lemon gelatin and boiling water until the gelatin has fully dissolved. Place the bowl in the fridge to chill for 15 minutes.
  2. Take the bowl out of the fridge and stir in the tequila, triple sec, orange liqueur and sweetened lime juice. Gently stir in the sparkling water. Spoon the mixture into 24 small cups or into hollowed out lime halves* (we went with lime halves). Sprinkle the lime zest over the individual portions and place them in the fridge for 4 hours or until they’re set. Sprinkle the salt on right before serving.

*In order to get your hollowed out lime halves, first cut the limes in half horizontally. Using either a paring knife or a grapefruit knife, cut around the insides to release most of the flesh from the shell. Use a pair of scissors to cut away the central membrane found at the bottom, removing everything from the inside afterwards. Place the shells in muffin tins (we had to use a mini muffin tin for ours) to keep them upright and pour in the gelatin mixture. We didn’t measure how much we poured in but they suggest about 2 tablespoons per lime half.

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You can definitely taste the alcohol in this ! It looks really cute being in the limes but it takes a lot of time and work to get the limes hollowed out so if you’re short on time or patience, we’d suggest going with cups instead. When it comes to eating this, you’re going to need a spoon or else cut this in half and eat it right out of the wedge. It’s too messy to eat it right out of the lime half. The salt really does make this taste better.

We got this recipe from allrecipes.com.

We weren’t paid in any form to promote Patrón, Jose Cuervo, Grand Marnier, Cointreau, Rose’s or allrecipes.com.

Take care everybody !

Pork Tacos With Pineapple-Serrano Salsa

Ingredients

  • For the pork:
    • 1 (4-pound) pork shoulder
    • 2 tablespoons olive oil (we used extra-virgin olive oil)
    • 3 tablespoons paprika (we used smoked paprika)
    • 1 tablespoon ground cayenne
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • Salt and pepper to taste (we didn’t know what amount to go with so we used 1 tablespoon each of table salt and freshly ground black pepper)
    • ¾ cup chicken stock
    • ¾ cup pineapple juice
    • Warmed corn tortilla taco shells for serving
    • Hot sauce for serving (we used Taco Bell’s Fire Sauce)
  • For the salsa:
    • 1 ½ cups finely chopped pineapple
    • 1 small white onion, finely chopped
    • 2 serranos, finely chopped
    • 2 garlic cloves, minced
    • 1 medium tomato, finely chopped
    • 2 tablespoons chopped cilantro
    • 1 lime, juiced
    • Salt and pepper to taste (we used kosher salt )

Directions

  1. Trim any excess fat off the pork before cutting it into big 2- to 3-inch cubes.
  2. Place the cubed pork in a large mixing bowl. Pour the olive oil into the bowl as well as adding in the paprika, cayenne, garlic powder, onion powder, salt and pepper. Toss to ensure that the cubed pork is evenly coated in the oil and spices.
  3. Take a stockpot out (we used a Dutch oven) and set the heat to medium on the stovetop. Once it’s hot, add the pork into the stockpot, searing on all sides until it looks nicely browned (we seared our pork in 3 separate batches so all of the pork could have a chance at getting a good sear).
  4. Pour the chicken stock and pineapple juice in, stirring to mix afterwards. Put the lid on the stockpot and cook on low so it can simmer for 4 hours or until the pork is easily pulled apart. Drain any excess liquid and shed the pork using two forks.
  5. Make the salsa simply by taking a large bowl and adding all the salsa ingredients into it, stirring to combine.
  6. Place the shredded pork in the warmed tortillas and top with scoops of the salsa and some dashes of the hot sauce.
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We fell in love with this dish. The pork was nice and tender and had so much flavor. The only problem we had with it really was that it was a little salty so next time we fix this (and there’s definitely going to be a next time) we’ll try adding just 2 teaspoons of salt. The pineapple salsa, that was addictive ! You definitely get the heat in this but despite the spiciness you can still get a nice sweetness from the pineapple and it just becomes this sweet and spicy combo that you want to put on as many things as possible ! The taco’s great with or without the hot sauce but if you choose to use it then you’ll get that much more flavor and a little bit more heat.

We got this recipe from Chile Pepper magazine.

We weren’t paid in any form to promote Taco Bell or Chile Pepper magazine.

Take care everybody !

Guacamole Parfaits

Ingredients

  • 1 diced avocado (we used 2 avocados since they seemed small)
  • Juice of 1 lime
  • Salt to taste (we used kosher salt)
  • 1 diced tomato
  • ¼ cup diced red onion
  • 1 chopped seeded jalapeño
  • Cilantro, lime wedges and tortilla chips for toppings

Directions

  1. In one bowl, mix together the diced avocado and lime juice, adding salt to taste. In a separate bowl, mix together the tomato, red onion, jalapeño and salt to taste. In a martini glass, layer the avocado and tomato mixture (we start the parfait with a layer of the tomato mixture).
  2. Top this with any cilantro, lime wedges and tortilla chips you may be using and enjoy !
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This was a simple but tasty guacamole. You could taste every component in this. Even though the jalapeño was seeded we could still get a little bit of heat.

We got this recipe from Food Network Magazine.

We weren’t paid in any form to promote Food Network Magazine.

Take care everybody !