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?
1pound flank steak or skirt steakcut into thin strips
1mediumgarlic clovepeeled and minced
1Tablespooncoconut oilor olive oil
1/2 teaspoonfresh ground black pepper
2cups cheddar cheeseshredded
6-8small flour tortillas
Servings: -6 servings
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.
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.
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:
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.
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.
In a medium bowl, add avocado, tomato, lime, onion, cilantro, garlic powder and salt and stir until well combined.
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.
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.
Sprinkle them with salt and serve with a dollop of sour cream.
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.
In a small bowl, whisk together maple syrup, apple cider vinegar, corn starch, onion powder, sesame oil, salt, and pepper, then set aside.
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.
1/2cupnuts (I used pecans or try walnuts, pine nuts or almonds)chopped
1/4 cupolive oil
1/2 cupparmesan cheesegrated
2cloves garlicpeeled & minced
1/2 teaspoon kosher salt
1/2teaspoonground black pepper
4-6 mediumstrips cooked bacon
2cupsfresh mozzarella cheesegrated
for the dough
2 1/4 teaspoons (or one packet) active dry yeast
1 1/3 cupswarm water
3 1/3 cups all-purpose flourplus extra for rolling
2Tablespoon olive oil
1/2 teaspoon kosher salt
for the pizza
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.
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
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.
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.
In a medium bowl combine black pepper, brown sugar, onion powder, chili powder and salt.
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.
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.
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.
Gorgeous Meyer Lemons from my pal Kristina’s backyard — thanks friend!
Watch me make this on Studio 512 with the always lovely Amanda Tatom.
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.
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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