3 secrets/tips to the most delicious breakfast taco ever. Honestly, this is the best taco I have ever tasted. Try it and let me know what you think. Enjoy!
Watch the video
Use uncooked tortillas
Cook on one side only
Use sliced cheese
Low to medium heat
Cook until bottom of taco is blistered and brown
Two lightly cooked eggs
Add meat of choice
Fold and eat
Soak dry beans in water for at least 12 hours
Rinse beans and put in a pot with 2 to 3 inches of water on top of beans
Add
Salt
Pepper
1 quartered onion
two strips of raw bacon
cumin
cilantro
chicken better than bullion
4 garlic cloves
bring to boil on high heat
boil for about a minute and place on simmer with lid on top
after one hour of simmer put in sausage links
simmer for at least another hour
taste beans to a consistency that suits you
place in soup bowl
add rice (optional)
garnish with green onions and cilantro
Honestly, this is the most delicious rice recipe I have ever tasted. A perfect side dish for sandwiches and tacos, or just eat it solo. You can’t go wrong with this. I guarantee it.
Four cups cooked rice
One cup chopped raw poblano peppers
One cup chopped canned poblano peppers (de-seeded)
1/2 cup chopped raw onion
One cup chopped fresh cilantro
One Tsp. cumin
2 crushed garlic cloves
Heavy cream to taste (Mexican cream is the best)
Pickled jalapeño slices
3 Tsp. butter
Watch the video!
Sauté raw poblano peppers, onions, cilantro, garlic, in three tablespoons of butter until the onions are translucent. Add 4 cups of rice and the canned chopped poblano peppers. Add oil from canned poblanos and cumin. Mix well and add heavy cream to suit your taste. Add one or two tablespoons of pickled jalapeños juice. Garnish with pickled jalapeño slices and cilantro.
Here are the instructions for an elegant and delicious cheese and meat board that is easy to assemble. Serve this at your holiday party and you will make a clear statement of your hospitality and the importance of your guests.
The first thing you should do when creating this cheese tray, is to look closely at the photograph and watch the video. Then, I find it easy to go to a single source for everything you need. In this case, I recommend Trader Joe's, if there's a store near you.
There are no specific rules but some guidelines which should be followed to create this beautiful display of foods for your guests. Number one, is density. Be sure to completely cover your wooden cheese board with your food selection. Number two, is shapes and variety. Use different shapes of crackers, cheese, and meats accented with colors such as jam, fruit, olives, and etc.
Following is a list of items I used for this cheese tray.
Goat cheese, Brie cheese, Blue cheese, and manchego cheese. I used three different kinds of sliced pork. Then, the tray was accented with raspberry jam, gherkin pickles, olives, almonds, and Rosemary Sprigs. I purchased A box of different cracker shapes at Trader Joe's and I made some toast points to accent things even further.
Good Luck! Be sure to watch the video closely!
Tips
Mix cheesecake ingredients very slowly to prevent cracking
Bake cheesecake over water bath
Use steel spring form pan
Be sure to spray baking oil in the spring form pan
Bake crust for 15 minutes in preheated oven
Bake cheesecake at 350° for 70 minutes
Mix ingredients at room temperature
After 70 minutes, turn off the oven and open the door for one hour
Place aluminum foil over cheesecake and put in refrigerator for a minimum of six hours
Crust Ingredients
2 cups of cookie crumbs
½ cup pecan pieces
1 stick of melted butter
¼ cup of sugar
1 Tsp. salt
Topping Ingredients
¾ stick of melted butter
1 cup of toasted pecans
¼ cup brown sugar
optional 1 jigger bourbon
Cheesecake Ingredients
3 bars room temp cream cheese
1 cup sour cream
4 eggs
1 TBS. corn starch
1TBS. pumpkin spice
1 cup sugar
¾ cup canned pumpkin
Will you be entertaining family or friends for the holidays? Here are 10 great ideas to help you out.
Make a roux with corn starch and butter and add chicken broth. Bring to semi-thick boil and add half and half. Continue to reduce, add cheese and cream. Season with cumin, garlic, white pepper and salt. Perhaps juice from ½ lime.
Mix the following Ingredients:
• 2 heaping Tbs. Corn starch
• 1 stick Butter
• a cup or 2 of Chicken broth
• about a cup of Half and half
• about a cup pf Sour cream
• 1 Tbs. Cumin
• 1 Tsp. White pepper
• I Tsp. Garlic
• Pinch of salt
• ½ cup of grated cheese
In a flour tortilla, wrap rotisserie chicken pieces and add green chilies and grated Mexican cheese. Pour white sauce over the enchiladas and bake for 30 minutes at 350 degrees.
Ingredients
• 2 12-ounce bone-in split chicken breasts (skin on)
• 1 Tbs. vegetable oil
• salt and pepper
• 1 leek (thinly sliced white part only)
• 1 teaspoon flour
• 1 cup chicken broth
• ½ cup dry white wine (or vermouth)
• 1 tablespoon unsalted butter
• 1 tablespoon minced fresh tarragon
• 1 teaspoon whole-grain mustard
Pre-heat oven to 500 degrees. Rub breasts in oil and salt and pepper both sides. Place breasts skin side down and reduce heat to 450 degrees. Leave in oven for 20 minutes and flip breasts over and cook to 160 degrees. Remove from oven and place in a serving dish and tent with a loose piece of aluminum foil on top. Add thinly sliced leek pieces and butter to skillet and cook until leaks are soft. Add flour and stir for about one minute and then add chicken broth, wine, tarragon and mustard and stir until sauce reaches a nice semi-thick consistency. Take a very sharp knife and cut the chicken breast from the bone. Remove the breast and place on a dinner plate and add the sauce.
INGREDIENTS
2 & 1/2 Cups finely diced German bologna
2 & 1/2 Cups finely diced cooked wurst (smoked bratwurst ?}
¾ cup finely diced gherkin pickles
¾ cup finely diced onions
¾ cup finely diced celery
2 Tbs. white wine vinegar
salt and pepper to taste
Mayonnaise
Mix all ingredients with enough mayonnaise to hold everything together. Serve as a sandwich or eat as a side dish. Happy Octoberfest. Refrigerate for at least two hours to let the spices blend with the wurst.
Ingredients
· One large English cucumber
· Two ripe avocados
· Two celery stalks
· Two limes
· One large fresh jalapeno (with seeds in)
· One large juicy tomato
· Half and half milk
· Blood orange olive oil
· Sicilian lemon vinaigrette
· 1 tsp. cumin
· 1 tsp. salt
· 1 tsp. celery salt
· 1 tsp. cucumber dill seasoning
· One Tbs. Worcestershire sauce
· Two Tbs. Crème fraiche
· Roasted pine nuts
· Fresh Cilantro
· Jalapeno chips
· Fresh shrimp
WATCH THE VIDEO mamamablesboy.com
In a blender, combine and mix to a thick consistency, one half of the cucumber, tomatoes, one celery stalk, the jalapeno, spices, lime juice, one Tbs. oil, one Tbs. vinaigrette, Worcestershire sauce, crème fraiche, and half and half.
Chop into small pieces and add the remaining cucumber and celery. Leave enough cucumber slices for garnish. Chill for at least one hour. Garnish with cilantro, pine nuts, cucumber slices, shrimp and a dollop of crème fraiche. Drizzle with blood orange olive oil.
Mexican Quiche
Ingredients
· Pre-baked 9-inch pie crust
· 6 eggs
· 1 cup heavy cream
· 1 tsp. nutmeg
· 1 tsp. cumin
· 1 tsp. white pepper
· cooked chorizo
· chopped green chilies
· black beans
· pickled jalapeno slices
· 4 cheese Mexican
Mix thoroughly eggs, cream, nutmeg, pepper, and cumin. Place chorizo, jalapenos, Black beans, and one half of the Mexican cheese on the bottom of the pie crust. Pour in the mixture and add the rest of the cheese liberally to the top. Bake in the oven at 350° for 41 minutes. Let cool and serve. Enjoy!
1 cup kosher salt
1 cup ground black pepper
1/3 cup smoked paprika
1/3 cup garlic powder
1/3 cup granulated onion
1/3 cup ground mustard seed
mix thoroughly in a bowl and apply liberally to meat coated in a mustard and honey (or brown sugar) wet mix.
ingredients
· Prime Rib (about one pound per serving)
· Kosher Salt
· Ground black pepper
Tips
Have butcher cut meat from the rib bone and then tie meat back on
Pre-heat oven to 350 degrees
Let meat get to room temperature
Cut strings and season all sides liberally with salt and pepper
Sear all sides of meat at high heat in oiled skillet
Place meat back on the ribs and place in roasting pan
Cook until internal temperature is 120 degrees
Remove from oven, wrap in aluminum foil
Rest meat for 20 minutes in foil and serve
Tips
Watch the video before you start.
Ingredients
* Four egg yolks lightly beaten
* ¾ cup granulated sugar
* ¼ cup cornstarch
* 1/8 teaspoon salt
* 1/8 teaspoon nutmeg
* 2 ½ cups whole milk
* 2 teaspoons pure vanilla
* ½ stick of unsalted butter at room temp
* 1 cup shredded sweetened coconut
* coconut flakes ( bake the flakes at about 350° for two minutes or until nice golden brown.)
In a saucepan mix eggs, sugar, cornstarch, nutmeg, salt and milk. Place on the stove at low/medium heat. Keep stirring for 10 to 18 minutes until the mixture becomes very thick. Do not stop stirring or you will have a disaster. Remove from the stove and add vanilla, butter and coconut. Cover the mixture with plastic and place mixture in the refrigerator until it is cool. Pour into a pre-baked pie crust. Garnish with whipped cream and the toasted coconut flakes. The flakes should be baked until light brown in the oven at 350 degrees. You can eat the pie while is cool but it will taste better at room temperature.
Tips
Place empty coffee can in freezer
Whip the cream until medium firm
Add 1 teaspoon of vanilla
Add powdered sugar to taste
Add one or 2 tablespoons of cream cheese
Whip until firm and the peaks hold without drooping.
Place left overs in refrigerator and it will keep for almost a week without losing his firmness
enjoy!
Directions
Mix all ingredients (except jalapeno strips and cheese) in a large mixing bowl
Spray oil in medium sided baking dish
Spread half of the rice on the bottom of dish
Add layer of jalapeno strips
Add half of cheese
Add 2nd layer of rice, jalapenos, and cheese (can’t use too much cheese)
Bake for 25 minutes at 375 degrees
Ingredients
* 4 cups cooked/steamed rice
* 1 chopped onion sautéed
* 2 cups sour cream
* 1 cup cottage cheese
* 1 crushed bay leaf
* pickled jalapeno strips
* a lot of grated sharp cheddar cheese
* salt and pepper to taste
Ingredients
2 (9) inch pie crusts
3 T butter
1/3 cup chopped onions
1 chopped celery stalk
1 tsp minced garlic
3 Tbs all-purpose flour
1 1/2 cups chicken stock or broth
1 T onion powder
1 T garlic powder
1 tsp Italian seasoning
1/2 cup heavy cream
2 cup cooked, shredded chicken
12 oz. pkg. frozen peas and carrots
1 egg
1 tsp water
salt and pepper to taste
Instructions
Preheat oven to 400 degrees F
Melt butter in a saucepan
Sauté onions and celery in the butter until translucent; about 5 mins
Add garlic and sauté for 1 min.
Sprinkle in flour and stir for 2 mins to cook out flour taste
Pour in the chicken stock and add in Italian seasoning, onion, & garlic powders
Simmer for 5 mins
Stir in the heavy cream
Salt and pepper to taste
Cook until mixture thickens
Turn off the heat
Add in the chicken, peas, and carrots
Roll out one pie crust to 1 cm thickness and add it to the bottom of a greased, 9-inch pie plate
Pour filling into the pie dish on top of the crust
Roll out the other crust and top the filling. Press to seal the edges
Whisk egg and water together and brush the top of the crust with it.
Cut several slits in the top of the pie to vent
Bake for 30-35 mins or until golden brown
Allow 10 mins to cool before serving
Rim a martini glass with sugar
Mix
* 1 Oz. DeKuyper sloe gin
* 1 Oz. Kinky’s passion fruit liqueur
* 1/2 Oz. fresh lime juice
* ½ Oz. cranberry juice
* 1 drop blue curacao
garnish with sugar coated purple grapes
Fill a tall glass with ice
Mix
* 2 Oz. Vodka Kendrick’s gin
* fill glass with high quality tonic water
Garnish with:
Pomegranate seeds
Rosemary sprigs
That’s it! It really is that easy.
Margar Rita, The Red Nosed Reindeer
Rim a glass with lime juice and margarita salt
Mix
* 1&1/2 Oz. white Tequila
* 1 oz. fresh squeezed lime juice
* 1 Oz. cranberry juice
* 1 Oz. Domaine de Canton
* shake vigorously with ice and pour
* garnish with cranberries
* squeeze a slice of fresh lime on top
That’s it! It really is that easy.