Local Savour ~ A Seasonal, Farmers Market Inspired, and Family Friendly Recipe Website.

Steak + Egg Tacos

by evh on February 11, 2016

Steak + Egg Tacos | LocalSavour.com

Steak + Egg Tacos ~ To say we eat a lot of tacos feels like an understatement but we do eat a LOT of tacos. Most of the time it happens on Taco Tuesday but not always. There are sprinkles of breakfast tacos throughout the week and on-the-go tacos throughout the month. My youngest kiddo would be perfectly content eating the same egg and cheese tacos during these occasions while my older kiddo likes to mix things up a bit (like his mama) and tries a new taco every month. He has also gotten more adventurous with his heat tolerance –– sure some days he’s a bit more dramatic about it as he rolls out of his chair onto the floor in agony saying “fire, fire” and it may be construed as bad parenting as I am smiling with the thought that he is expanding his palate but, I am happy that he is curious and wanting to try new things. This week we made Steak + Egg Tacos topped with jalapeños (easy on the seeds) and they are now his new favorite … at least until next week, right? 

Steak + Egg Tacos | LocalSavour.com

Steak, check. Eggs, check. Taco, check.

Steak + Egg Tacos | LocalSavour.com

Grab and chomp.

Steak + Egg Tacos
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
6-10 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
6-10 minutes
Steak + Egg Tacos
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
6-10 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
6-10 minutes
Ingredients
  • 1 pound flank steak or skirt steak cut into thin strips
  • 1 large carrot julienned
  • 5 large eggs whisked
  • 1 large jalapeno sliced
  • 1/2 cup green onion chopped
  • 1 medium garlic clove peeled and minced
  • 1 Tablespoon coconut oil or olive oil
  • 3 Tablespoons water
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 cup fresh cilantro chopped
  • 2 cups cheddar cheese shredded
  • 1/2 cup sour cream
  • 6-8 small flour tortillas
Servings: -6 servings
Units:
Instructions
  1. Place coconut oil and garlic into a large pan over medium high heat and sauté together for 1 minute. Next add in steak strips, carrots, salt and pepper and continue to sauté for 3-5 minutes or until cook to desired temperature. Remove ingredients from the pan and place pan back over medium heat. Add eggs and water and gently stir together. Once well combined allow to cook for another 2-4 minutes, stirring occasionally until eggs are tender yet cooked through. Remove from heat.
  2. Lay out tortillas and sprinkle each with a 1/4 cup of cheese. Next top each one with a 1/2 cup of scrambled eggs followed by a few strips of steak and carrots. Then top each one with a few jalapeño slices, a few cilantro pieces and green onions followed by a dollop of sour cream and serve.
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5 Delicious Game Day Snacks

by evh on February 2, 2016

Guacamole Rolls | LocalSavour.com

5 Delicious Game Day Snacks ~ We are officially a Super Bowl watching family. There I said it and I can’t take it back. As you may (or may not) know, my youngest is thrilled that the big game is on his birthday this year and he is beyond excited about this fact. He’s not sure yet which team he wants to win –– most likely he will choose the opposite one that his brother picks –– but he is sure he wants to be surrounded by all things football including game day munchies. Here are 5 Delicious Game Day Snacks to gobble up before the big half time show:  

Coconut Chicken Bites | LocalSavour.com

Pop them in — Coconut Chicken Bites.

Guacamole Rolls | LocalSavour.com

Finger or fork friendly try these Guacamole Rolls.

Maple Sesame Sticky Chicken Wings | LocalSavour.com

Grab the wet wipes and dive into these Maple Sesame Sticky Chicken Wings.

Spinach Pesto + Bacon Pizza |LocalSavour.com

I think it’s required to have a pizza –– Try this Spinach Pesto + Bacon Pizza.

Black Peppercorn Sliders with Creamy Brie + Arugula |LocalSavour.com

Up your burger game with these Black Peppercorn Sliders with Creamy Brie + Arugula.

Game On!

Coconut Chicken Bites
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Servings Prep Time
4 -6 servings 10 minutes
Cook Time
10-12 minutes
Servings Prep Time
4 -6 servings 10 minutes
Cook Time
10-12 minutes
Coconut Chicken Bites
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Servings Prep Time
4 -6 servings 10 minutes
Cook Time
10-12 minutes
Servings Prep Time
4 -6 servings 10 minutes
Cook Time
10-12 minutes
Ingredients
  • 3 large boneless/skinless chicken breast
  • 2 large eggs
  • 1 cup panko bread crumbs
  • 1 cup coconut finely shredded
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 Tablespoons coconut oil
Servings: -6 servings
Units:
Instructions
  1. In a large bowl whisk together eggs and set aside. In another bowl combine panko bread crumbs, shredded coconut, onion powder, garlic powder, salt and pepper and set aside. Slice chicken into bite size pieces and set aside.
  2. Place a large pan over medium high heat and add coconut oil. Allow oil to heat up for one minute. Add chicken bites to egg mixture and stir together to coat well. Next add coated chicken into the Panko/Coconut mixture and coat well. Once well coated place pieces into the hot oil pan and let cook for 3-5 minutes or until golden. Once golden flip pieces over and continue to cook for another 2-4 minutes or until golden on that side. Remove from heat and serve.
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Guacamole Rolls
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Servings Prep Time
8 -10 rolls 10-15 minutes
Cook Time
4-6 minutes
Servings Prep Time
8 -10 rolls 10-15 minutes
Cook Time
4-6 minutes
Guacamole Rolls
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Servings Prep Time
8 -10 rolls 10-15 minutes
Cook Time
4-6 minutes
Servings Prep Time
8 -10 rolls 10-15 minutes
Cook Time
4-6 minutes
Ingredients
  • 2 medium avocados pitted and chopped
  • 1 medium tomato chopped
  • 1 small lime zest and juice
  • 1/2 cup red onion chopped
  • 1/4 cup fresh cilantro chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 (12 ounce) package egg roll wrappers
  • 1/2 cup vegetable or avocado oil
  • 1 cup sour cream for serving
Servings: -10 rolls
Units:
Instructions
  1. In a medium bowl, add avocado, tomato, lime, onion, cilantro, garlic powder and salt and stir until well combined.
  2. Place an egg roll wrapper flat and add in 2 heaping Tablespoons of avocado mixture into the center. Fold in sides and roll up into egg roll shape. Brush end piece with water to seal it shut, then set aside. Continue process until all of the rolls are filled. Place a paper towel lined bowl to the side.
  3. Place a heavy duty pan over medium heat. Add in the oil and let it get hot for about 45-90 seconds. Place an egg roll one at a time into the hot oil leaving some space between each one for turning, this may have to be done in batches. Roll each one in the oil until each side is lightly golden about 1-2 minutes per side. Once golden on all sides, remove from heat and place onto the paper towel lined dish to drain off excess oil. Continue the process until all of the rolls are cooked.
  4. Sprinkle them with salt and serve with a dollop of sour cream.
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Maple Sesame Sticky Wings
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Servings Prep Time
4-6 servings 10-15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4-6 servings 10-15 minutes
Cook Time
25-30 minutes
Maple Sesame Sticky Wings
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Servings Prep Time
4-6 servings 10-15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4-6 servings 10-15 minutes
Cook Time
25-30 minutes
Ingredients
  • 2 - 2 1/2 pounds fresh chicken wings
  • 2 medium cloves garlic peeled and cut into halves
  • 2 large bay leaves
  • 3/4 cup pure maple syrup
  • 1/2 cup apple cider vinegar
  • 1 Tablespoon pure cornstarch
  • 1 teaspoon onion powder
  • 1 teaspoon sesame oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 Tablespoon sesame seeds
  • 1/2 cup green onion chopped
  • 1/2 cup fresh cilantro chopped
Servings: servings
Units:
Instructions
  1. Place chicken wings, garlic, and bay leaves into a heavy duty pot and fill with enough water to just cover the top of the chicken. Place over high heat and bring to a boil. Let boil for 10 minutes. After 10 minutes, remove from heat and drain well.
  2. In a small bowl, whisk together maple syrup, apple cider vinegar, corn starch, onion powder, sesame oil, salt, and pepper, then set aside.
  3. Place a large skillet over medium high heat and add the chicken wings to the pan. Pour in the maple syrup mixture and stir together well. Cook chicken while stirring occasionally for 10-15 minutes or until golden and the sauce thickens. Once golden, give a final stir, remove from the heat and top with green onions, sesame seeds, and cilantro, then serve.
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Spinach Pesto & Bacon Pizza
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Spinach Pesto & Bacon Pizza
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Ingredients
for the pizza
  • 4 cups fresh spinach
  • 1/2 cup nuts (I used pecans or try walnuts, pine nuts or almonds) chopped
  • 1/4 cup olive oil
  • 1/2 cup parmesan cheese grated
  • 2 cloves garlic peeled & minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 4-6 medium strips cooked bacon
  • 2 cups fresh mozzarella cheese grated
  • 1 ball pizza dough
for the dough
  • 2 1/4 teaspoons (or one packet) active dry yeast
  • 1 1/3 cups warm water
  • 3 1/3 cups all-purpose flour plus extra for rolling
  • 2 Tablespoon olive oil
  • 1 Tablespoon sugar or honey
  • 1/2 teaspoon kosher salt
Servings:
Units:
Instructions
for the pizza
  1. Preheat oven to 350 degrees. Place spinach, pecans, olive oil, parmesan cheese, garlic, salt and pepper into a food processor or blender and mix together until well combined and spinach is completely blended. Roll out or hand toss dough onto a well greased pizza pan. Spread spinach pesto out evenly onto the dough, leaving about 1/2" around the outer edges. Next sprinkle half of the cheese around the pizza, top with crumbled bacon strips and top with the remaining cheese.
  2. Place into the oven and bake for 20-30 minutes. Once slightly golden on the outside and the cheese is fully melted, remove from the oven and serve.
for the pizza dough
  1. In a large mixing bowl, dissolve yeast for 5 minutes in the warm water. Then add flour, olive oil, sugar and salt. Mix until blended and then knead for about 10 minutes either by hand or in your mixer with the dough hook on low. Check dough to see if it's smooth, elastic and not sticking to the bowl. Add a touch more flour if needed to prevent sticking, then transfer dough into a lightly olive oil coated bowl and cover with plastic wrap or towel and place in a warm place. Let rise until doubled in size. About 1 1/2 hours. Dough can be used right away or placed into a plastic bag and refrigerated for up to a week.
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Black Peppercorn Sliders with Creamy Brie & Arugula
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Servings Prep Time
6 10-15 minutes
Cook Time
7-10 minutes
Servings Prep Time
6 10-15 minutes
Cook Time
7-10 minutes
Black Peppercorn Sliders with Creamy Brie & Arugula
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Servings Prep Time
6 10-15 minutes
Cook Time
7-10 minutes
Servings Prep Time
6 10-15 minutes
Cook Time
7-10 minutes
Ingredients
  • 1 pound fresh ground beef
  • 2 medium eggs
  • 1 cup Panko bread crumb
  • 2 Tablespoons Worcestershire sauce
  • 3 Tablespoons ground black pepper
  • 1 Tablespoon brown sugar
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon olive oil
  • 6-8 ounces brie cheese
  • 2 cups fresh arugula
  • 6 small slider buns
  • 3/4 cups mayonnaise
Servings:
Units:
Instructions
  1. Preheat grill to a medium high flame. In a large bowl combine ground beef, eggs, bread crumbs and Worcestershire sauce and mix until well combined.
  2. In a medium bowl combine black pepper, brown sugar, onion powder, chili powder and salt.
  3. Form small patties with hands - about 2" round, gently roll outer edges of the sliders into the black pepper mix and set aside. Lightly brush the tops of the sliders with a dap of olive oil. Then place them on the grill top (oil) side down. Brush the new tops with the remaining olive oil. Let sliders cook for - 4-6 minutes or until lightly brown on one side then flip over to cook the other side of each slider. Continue to cook for another 3-5 minutes or until desired temperature is reached but just before finished place a small slice of brie onto the tops of each slider to melt it slightly.
  4. Remove from the grill. Brush the insides of each bun with a Tablespoon of mayonnaise. Place each onto a mayonnaise brushed bun, top with arugula and serve.
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Almond + Meyer Lemon Granola

by evh on February 1, 2016

Almond + Meyer Lemon Granola |LocalSavour.com

Almond + Meyer Lemon Granola ~ Have you been good so far this year? Are you sticking to that new program that you started last month? It’s ok if you haven’t or if you don’t like to even participate in any sort of program. I am with the latter group and stand by the all in moderation adage. I mean how can I be asked to give up things like chocolate, tacos and wine? These are necessities in my world so … all in in moderation I say. We are in the thick of citrus season and I am a lover of lemons. Last week, I made a jumbo batch of this sweet and zesty Almond + Meyer Lemon Granola and we couldn’t get enough of it. I sprinkled it over my vanilla yogurt (yum!) while the kiddos grabbed it by the handful after basketball practice. Let the crunching games begin.

Almond + Meyer Lemon Granola |LocalSavour.com

Gorgeous Meyer Lemons from my pal Kristina’s backyard — thanks friend!

Watch me make this on Studio 512 with the always lovely Amanda Tatom. 
Almond + Meyer Lemon Granola |LocalSavour.com
Grab a bowl, spoon or hand and dig in. 
Almond + Meyer Lemon Granola
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Servings Prep Time
4 -6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 -6 servings 10 minutes
Cook Time
20-30 minutes
Almond + Meyer Lemon Granola
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Servings Prep Time
4 -6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 -6 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
  • 3 cups rolled oats
  • 2 medium Meyer lemons juice and zest
  • 2 large egg whites
  • 2 Tablespoons coconut oil melted
  • 3 Tablespoons brown sugar
  • 1 cup almond slivers
  • 1/4 teaspoon kosher salt
Servings: -6 servings
Units:
Instructions
  1. Preheat oven to 350 degrees. In a large bowl whisk together Meyer lemon juice and zest with egg whites, coconut oil, brown sugar, and salt. Next add in the almonds and the oats and gently stir together until well combined. Pour mixture out onto a cookie sheet and place into the oven.
  2. Cook for 10 minutes. After 10 minutes gently flip granola over and continue to cook for another 10-15 minutes or until golden brown. Serve with milk, yogurt or as is.
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Roasted Maple Sriracha Broccoli

by evh January 28, 2016
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Roasted Maple Sriracha Broccoli ~ There are some days that it seems I am just surrounded by kids and they appear to be crawling out of the woodwork. I mean … they are everywhere. The house, the car, the yard and of course, at school when I am spending time on campus. Don’t get me wrong, […]

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Coconut Chicken Bites

by evh January 25, 2016
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Coconut Chicken Bites ~ With each passing year my boys seem to get more and more into sports. To me, this is not a bad thing but a good thing. Sure it’s a commitment as a parent to get them to all of their practices on time and to get the “right” shoes but, it’s a […]

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Winter Vegetable Stir Fry

by evh January 15, 2016
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Winter Vegetable Stir Fry ~ One of the things I get asked the most is … What do you cook for dinner on a regular basis? For us, most weeks have a couple of new things to try (taste test) mixed in with some regular family standbys. A few dishes that I cook for the […]

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Top 10 Recipes ~ Readers Choice 2015

by evh December 30, 2015
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Top 10 Recipes ~ Readers Choice 2015 ~ It has been a delectable year –– many thanks to you! Here is a list of Local Savour’s Top Ten Recipes  ~ it’s a compilation of the recipes you, the readers, have made, pinned, talked about, and/or commented on the most throughout the last 365 days. I have […]

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Honey Baked Brie Apples

by evh December 29, 2015
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Honey Baked Brie Apples ~ Ok, I know, you are done eating for the year. Ok maybe you are not calling it yet and are waiting until the clock strikes midnight to take your break from food and hefty indulgences. Well … New Years Eve is here and a girls gotta eat something to go […]

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Happy Holidays from Local Savour

by evh December 24, 2015
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Whatever you are celebrating this season I hope it’s delicious. Cheers to a warm and wonderful holiday! xo ~~~~~  

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Red Cabbage + Orange Salad with Pomegranate Dressing

by evh December 23, 2015
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Red Cabbage + Orange Salad with Pomegranate Dressing ~ Everything is about balance right? Well take that to heart this holiday season and give yourself a break. Sure you may have just gobbled down a dozen cookies but you can counteract that with a good ole healthy salad and a walk around the block –– at […]

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