I'm happy to report that MOST of the time, my food experiments work out pretty good. I had another success this morning, and it made me realize the only time that I experiment with food is when I have limited ingredients in the fridge and need food now.
The idea behind this post is that you can make an AWESOME breakfast sandwich with your lunch deli stuff. The recipe I am going to put on here is the one I made this morning, which was a complete experiment of flavor combinations, and it was delicious. It got me thinking, I bet you can make some really amazing breakfast sandwiches with different types of deli sandwich products.
The second best part of this idea, is how fast you can make these. These are the perfect breakfast to take on the run or when in a hurry because that longest thing on here is toast.
So this isn't so much of a recipe, as an inspiration.
Cheesy Factor (1 no cheese, 10 all cheese): well, mine, of course, is lots of cheese
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 1 so so short!
Lite Deli Breakfast To-Go
1 slice of bread
1 slice of Monterrey Jack Cheese
2 slices of deli peppered turkey
1 egg white
Cream Cheese
Put slice of bread in toaster. While toasting, spray non-stick spray into small bowl, and put egg white into it. Put egg white into microwave for 35 seconds. When done, take cooked egg white out, place on a plate, and put slice of cheese on top of it to melt. Take When bread is done toasting, slice it in half, and put cream cheese on (optional). Put the egg white and cheese on one half of toast, then top with turkey slices, and other half of bread. Eat hot.
This isn't the largest breakfast in the world, so double it up if you want a big breakfast. Otherwise, it's a great morning starter to grab with a paper towel on the way out the door!
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Tuesday, July 5, 2011
Thursday, March 3, 2011
Open-faced Breakfast Sammies
I wasn't planning on even cooking a good breakfast this morning, let alone blogging about it. But I just had what will surely become my new favorite breakfast on the run. It took maybe 10 minutes to cook, and you can eat it with one hand. This recipe is for one person by the way.
Cheesy Factor (1 no cheese, 10 all cheese): 4
Time Factor (1 shortest, 10 longest): 2
Dummy Factor (1 easiest, 10 hardest): 2
Open-faced Breakfast Sammies
1 whole English muffin, sliced, and toasted
2 egg whites
1 small brown or white mushroom, finely chopped
2 jalapeno slices, finely chopped
Cream Cheese
Shredded cheese (minimal)
Butter
Take small omelette pan, and rub butter onto surface to create a light non-stick layer. Then add the mushrooms and jalapenos and lightly saute over medium-low heat. Once mushrooms and jalapenos are almost soft, add egg whites to make omelette. When almost ready to flip eggs over, gently fold one half of the omelette over the other, so you create a half circle. Let cook for one minute on that side, then flip over and cook for additional minute on other side. Remove from heat, cut in half, and sprinkle some shredded cheese to each piece. On each slice of English muffin, spread layer of cream cheese, then top with omelette piece. Season with salt/pepper (optional). Eat open faced.
This doesn't sound all that crazy, I realize, but it was shockingly good. I was just trying to make something quick this morning and all of the sudden, it was delicious! I will be having this again, and probably mixing up the veggies and cheese types.
Cheesy Factor (1 no cheese, 10 all cheese): 4
Time Factor (1 shortest, 10 longest): 2
Dummy Factor (1 easiest, 10 hardest): 2
Open-faced Breakfast Sammies
1 whole English muffin, sliced, and toasted
2 egg whites
1 small brown or white mushroom, finely chopped
2 jalapeno slices, finely chopped
Cream Cheese
Shredded cheese (minimal)
Butter
Take small omelette pan, and rub butter onto surface to create a light non-stick layer. Then add the mushrooms and jalapenos and lightly saute over medium-low heat. Once mushrooms and jalapenos are almost soft, add egg whites to make omelette. When almost ready to flip eggs over, gently fold one half of the omelette over the other, so you create a half circle. Let cook for one minute on that side, then flip over and cook for additional minute on other side. Remove from heat, cut in half, and sprinkle some shredded cheese to each piece. On each slice of English muffin, spread layer of cream cheese, then top with omelette piece. Season with salt/pepper (optional). Eat open faced.
This doesn't sound all that crazy, I realize, but it was shockingly good. I was just trying to make something quick this morning and all of the sudden, it was delicious! I will be having this again, and probably mixing up the veggies and cheese types.
Monday, February 7, 2011
Breakfast Tacos for the Pack!
I love when people cheer for a sports team, doesn't matter which one, and people ask them, "why are you cheering for blah blah blah team?" just because they aren't from there or the answer isn't obvious. Does it matter? I will cheer for whatever heck team I feel like. Case in point: my parents lived in Milwaukee for 6 years and for those of you that don't know Wisconsin culture, if you live in Wisconsin, you are a die-hard Packers fan. Period. No if, ands, or buts about it. I ALWAYS cheer for the Lions, however, when playoff season rolls around, I often adopt Indy or the Packers, because my beloved Lions can't seem to make the playoffs. I feel it's completely acceptable for me to have my regular season team, AND a playoff season team.
I used to live in Indianapolis, and similar to Wisconsin culture, Indy fans are infectious! You can't help but fall in love with the team and the fans when you live there. I was lucky enough to go to a Monday night game there, the last season they had the old stadium, and it was so awesome! So loud! And so so cold. I've also loved the Packers since my parents lived there, but have never been fortunate enough to go to a game. We actually had the opportunity to go a couple of years ago, during the playoffs, to Lambeau field, in Brett Favre's last season as a Packer, and opted out. Why? I have absolutely no idea, and I still kick myself to this day. But I still hope to make it to Lambeau some day.
Anyway, so I had my Brett Favre Packer's jersey on, and I wish I could have count the number of times people asked me, "why are you cheering for the Packers?". Granted, I do live in Southern California where football isn't quite the way of life that it is in the midwest, but if anyone should be more tolerant of fans of teams from everywhere, it should be us. Southern Cal doesn't have a pro football team so team devotion is usually a hodge-podge of teams from all over. But, I simply respond politely with, "don't worry about it". Ha!
I made these breakfast tacos yesterday before starting to set up for the superbowl party, and they are delicious. And fortunately for me, they are made with ingredients that I usually have in my fridge already. Don't be worried about how filling they are, as they are deceptively light.
Cheesy Factor (1 no cheese, 10 all cheese): 3
Time Factor (1 shortest, 10 longest): 3
Dummy Factor (1 easiest, 10 hardest): 3
Breakfast Tacos
4 strips of bacon
4 eggs, beaten
8 mini-taco size tortillas, or 2 burrito size, cut into quarters
4 white or brown mushrooms, sliced
1/4 cup of fresh spinach, chopped
1/4 cup sweet onion, chopped
shredded Monterrey Jack cheese
1 Tbl butter
Salsa (optional)
Sour Cream (optional)
In fry pan, cook bacon. In small saute pan, heat half of the Tbl of butter. Add the mushrooms, onions, and spinach and saute. In additional pan, scramble eggs. Arrange tacos with eggs, mushroom/onion/spinach mixture, crumbled bacon, then top with cheese. Serve with salsa and sour cream (if desired).
I'm sure there are more steps in here that I could have spelled out better. But if you don't know how to A) scramble eggs, B) cook bacon, C) arrange concept of a "taco", then we have bigger problems than I imagined.
The keys to making these a success, in my book, :
- the mushroom/onion/spinach mixture is a must, and butter is the best to saute in
- don't make the tacos too big, we don't want burritos, we want tacos, small, that you can eat in 3-4 bites
- the salsa and sour cream are essentials, for me, because I like bolder/zesty flavors
- if you don't eat bacon, add chopped up deli-turkey to the mushroom/onion/spinach saute as your meat
Hope you enjoy~!
I used to live in Indianapolis, and similar to Wisconsin culture, Indy fans are infectious! You can't help but fall in love with the team and the fans when you live there. I was lucky enough to go to a Monday night game there, the last season they had the old stadium, and it was so awesome! So loud! And so so cold. I've also loved the Packers since my parents lived there, but have never been fortunate enough to go to a game. We actually had the opportunity to go a couple of years ago, during the playoffs, to Lambeau field, in Brett Favre's last season as a Packer, and opted out. Why? I have absolutely no idea, and I still kick myself to this day. But I still hope to make it to Lambeau some day.
Anyway, so I had my Brett Favre Packer's jersey on, and I wish I could have count the number of times people asked me, "why are you cheering for the Packers?". Granted, I do live in Southern California where football isn't quite the way of life that it is in the midwest, but if anyone should be more tolerant of fans of teams from everywhere, it should be us. Southern Cal doesn't have a pro football team so team devotion is usually a hodge-podge of teams from all over. But, I simply respond politely with, "don't worry about it". Ha!
I made these breakfast tacos yesterday before starting to set up for the superbowl party, and they are delicious. And fortunately for me, they are made with ingredients that I usually have in my fridge already. Don't be worried about how filling they are, as they are deceptively light.
Cheesy Factor (1 no cheese, 10 all cheese): 3
Time Factor (1 shortest, 10 longest): 3
Dummy Factor (1 easiest, 10 hardest): 3
Breakfast Tacos
4 strips of bacon
4 eggs, beaten
8 mini-taco size tortillas, or 2 burrito size, cut into quarters
4 white or brown mushrooms, sliced
1/4 cup of fresh spinach, chopped
1/4 cup sweet onion, chopped
shredded Monterrey Jack cheese
1 Tbl butter
Salsa (optional)
Sour Cream (optional)
In fry pan, cook bacon. In small saute pan, heat half of the Tbl of butter. Add the mushrooms, onions, and spinach and saute. In additional pan, scramble eggs. Arrange tacos with eggs, mushroom/onion/spinach mixture, crumbled bacon, then top with cheese. Serve with salsa and sour cream (if desired).
I'm sure there are more steps in here that I could have spelled out better. But if you don't know how to A) scramble eggs, B) cook bacon, C) arrange concept of a "taco", then we have bigger problems than I imagined.
The keys to making these a success, in my book, :
- the mushroom/onion/spinach mixture is a must, and butter is the best to saute in
- don't make the tacos too big, we don't want burritos, we want tacos, small, that you can eat in 3-4 bites
- the salsa and sour cream are essentials, for me, because I like bolder/zesty flavors
- if you don't eat bacon, add chopped up deli-turkey to the mushroom/onion/spinach saute as your meat
Hope you enjoy~!
Thursday, December 16, 2010
A Little Thing I Like to Call "Special Eggs"
I can't remember how much I have talked about eggs already. So, forgive me if I am being repetitive. But I love eggs. I eat them all the time. Like I easily go through a dozen a week. I am trying my best to switch over to a combo of eggs and egg whites to keep my cholesterol down, and it seems to be an easy transition. I love eggs for breakfast, eggs for lunch, eggs for dinner, eggs as a snack....you get the idea.
Anyway, as the "Queen of the Leftovers", I am often putting random ingredients into my eggs based on whatever I have floating around in the fridge. A couple of weeks ago, I added some random assortment of veggies and cheeses and meats into my eggs and lo and behold, PRESTO, a magical addicting creation was made. I started making them then over and over (yes, sometimes twice in one day) when my husband jokingly asked me, "Let me guess, you are making your special eggs today?". Hence, the new name for them.
They are special. Oh, and p.s. this recipe is for one person as that is how I am usually making them. But you can double, triple, etc for more people.
Cheesy Factor (1 no cheese, 10 all cheese): 4 *note: I put more cheese than the average person into my eggs, however, this recipe is just not the same without the cheese, so don't even bother trying them without.
Time Factor (1 shortest, 10 longest): 3
Dummy Factor (1 easiest, 10 hardest): 2
Special Eggs
1 egg
1 egg white
Green Bell Pepper (1 quarter inch thick slice)- finely chopped
Red Bell Pepper (1 quarter inch thick slice)- finely chopped
Yellow Bell Pepper (1 quarter inch thick slice)- finely chopped
Sweet Onion (1 thin slice)- finely chopped
1/2 of a white button or brown mushroom- finely chopped
2-3 slices of jarred jalapenos- finely chopped
1 slice of Pepper Jack Cheese
1 slice of deli turkey
1 potato- diced
Olive Oil
Butter
Salt/Pepper
Optional: salsa, sour cream, and Chalula hot sauce
Heat less than 1 Tbl olive oil in small fry pan. Add diced potatoes, season with salt and pepper (and that Parmesan seasoning I told you about before if you have it). Mix and cook over low heat. While potatoes are cooking, dice up your peppers, onions, mushroom, and jalapenos. Dice up the turkey as well and 1/4 of the slice of pepper jack cheese. In another small skillet, preferably nonstick, melt about a 1/2 tsp of butter. Add the peppers, onions, mushrooms, and jalapenos to the butter, and saute for 1-2 minutes, or until softened. While veggies are sauteing, mix/beat/whisk egg and egg white in a bowl. Add turkey and the diced cheese. Continue to stir and cook potatoes. Add the egg mixture to the veggies, and scramble your eggs. Potatoes should be about done. Put potatoes on a plate, top with the scrambled eggs. Then dice the remaining cheese and place on top of eggs while they are still hot, so cheese melts slightly. Season with salt and pepper, and serve with salsa, sour cream, and Chalula (all 3 are optional, but I highly recommend).
So special.
Anyway, as the "Queen of the Leftovers", I am often putting random ingredients into my eggs based on whatever I have floating around in the fridge. A couple of weeks ago, I added some random assortment of veggies and cheeses and meats into my eggs and lo and behold, PRESTO, a magical addicting creation was made. I started making them then over and over (yes, sometimes twice in one day) when my husband jokingly asked me, "Let me guess, you are making your special eggs today?". Hence, the new name for them.
They are special. Oh, and p.s. this recipe is for one person as that is how I am usually making them. But you can double, triple, etc for more people.
Cheesy Factor (1 no cheese, 10 all cheese): 4 *note: I put more cheese than the average person into my eggs, however, this recipe is just not the same without the cheese, so don't even bother trying them without.
Time Factor (1 shortest, 10 longest): 3
Dummy Factor (1 easiest, 10 hardest): 2
Special Eggs
1 egg
1 egg white
Green Bell Pepper (1 quarter inch thick slice)- finely chopped
Red Bell Pepper (1 quarter inch thick slice)- finely chopped
Yellow Bell Pepper (1 quarter inch thick slice)- finely chopped
Sweet Onion (1 thin slice)- finely chopped
1/2 of a white button or brown mushroom- finely chopped
2-3 slices of jarred jalapenos- finely chopped
1 slice of Pepper Jack Cheese
1 slice of deli turkey
1 potato- diced
Olive Oil
Butter
Salt/Pepper
Optional: salsa, sour cream, and Chalula hot sauce
Heat less than 1 Tbl olive oil in small fry pan. Add diced potatoes, season with salt and pepper (and that Parmesan seasoning I told you about before if you have it). Mix and cook over low heat. While potatoes are cooking, dice up your peppers, onions, mushroom, and jalapenos. Dice up the turkey as well and 1/4 of the slice of pepper jack cheese. In another small skillet, preferably nonstick, melt about a 1/2 tsp of butter. Add the peppers, onions, mushrooms, and jalapenos to the butter, and saute for 1-2 minutes, or until softened. While veggies are sauteing, mix/beat/whisk egg and egg white in a bowl. Add turkey and the diced cheese. Continue to stir and cook potatoes. Add the egg mixture to the veggies, and scramble your eggs. Potatoes should be about done. Put potatoes on a plate, top with the scrambled eggs. Then dice the remaining cheese and place on top of eggs while they are still hot, so cheese melts slightly. Season with salt and pepper, and serve with salsa, sour cream, and Chalula (all 3 are optional, but I highly recommend).
So special.
Wednesday, October 13, 2010
20 Minute Breakfast
We went to see Jack Johnson last night at Verizon in Irvine. Pretty sweet concert, I must say. Obviously, I had about 45 glasses of wine, forgetting I had to wake up early early today, so I definitely needed a pick-me-up breakfast this morning and a hefty shot of coffee with 45 packets of sugar. No, not really.
I forgot how much I love breakfast. I am one of those freaks who eats a giant breakfast a couple of times a week, and, annoyingly, is always telling people "breakfast is the most important meal of the day". But it is! I really believe this. Especially as a person on the road all day long, sometimes I am too busy to eat lunch. Then breakfast is REALLY the most important meal of the day, because it just became the only meal of the day. No, not really. Calm down, it's just until dinner. I'm not starving myself, I promise....So the bigger the breakfast, the better.
I also find when I eat a huge breakfast, accompanied by at least 2 diet cokes I might add, I eat less crap during the day then I would otherwise. No unnecessary snacks or fast food or whatever. And I have lots of energy. Unless I miss lunch, and then I crash about 4pm. Whoops.
Anyway, I have come to master the 20 minute breakfast of champions: breakfast potatoes and eggs. Sounds simple when you think about it. But then again, you probably don't think about making breakfast until the weekend. and this is intended for during the week. Now you think it's too time consuming. But it's not! Ok, so maybe the 1st or 2nd time you make this, it might take 25 minutes. But I have it down to a science now, and it takes me like 15 minutes to make, 5 minutes to eat.
Cheesy Factor (1 no cheese, 10 all cheese): 1 or 5
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 2
20 Minute Breakfast
1 red skin potato, cubed or diced
2 eggs (1 egg, 1 egg white)
Shredded cheese (optional)
Olive oil/butter/spices
In a small 7-8" saute pan, heat 1/2 TBL olive oil over low heat. Add potatoes and season with salt and pepper. Cook for 15 minutes, stirring constantly. While potatoes are cooking, whisk 1 egg and 1 egg white together (if want scrambled eggs or omelette) in bowl. After potatoes have cooked for about 10 minutes, heat additional small pan on low-medium heat. Scramble eggs in pan, adding some shredded cheese if desired.
Zip. Bang. Boom. Breakfast.
So, this is the super easy version. I have a couple of tricks up my sleeve I add to mine:
- Add some minced jalapenos from the jar in the fridge to eggs
- Eat the eggs with salsa and sour cream
- Season potatoes with Dean Jacob's Parmesan Blend Bread Dipping Seasoning
* Yes, I realize this seasoning is random. I saw this little can in the store one day and it's a seasoning you add to olive oil to dip bread in. I figured, what the heck?! I like to dip bread in olive oil. I like seasonings. Why not try it out?! I very much enjoyed it, but it's lasted me about 3 years. Randomly, one day, I decided to try seasoning potatoes with it, and I've never looked back. So yummy. You can use it for it's intended purpose also, of course! But I pretty much use it for potatoes now.
You can cook the eggs however you like. But scrambled seems to be the easiest for most people. I think. What the heck do I know. I make an omelette every morning. But my good friend Rob Linn makes the best scrambled cheese eggs EVER, and he taught me one thing I will always remember: scrambled eggs should look wet, not be wet.
(Random thought: did you know that 1 egg yolk is pretty much your recommended cholesterol content for the whole day?? I just figured this out after eating like 2 egg yolks almost every day for about 5 years. Oops. Needless to say, we have moved on to egg whites or a combo of eggs and egg whites.)
Tuesday, October 5, 2010
EK's Breakfast Potatoes
Sometimes I miss Michigan fall weather. Sometimes. Mostly during football season. I loved going to Michigan games on a fall day with leaves falling, sunshine, 50 degrees, jeans and sweatshirt....love it. Obviously, that type of Michigan fall weather happens once every 10 years. In actuality, it's 45 degrees and raining. But I miss the thought. Ha! I also miss those 45 and rainy days too. On a Sunday. When I can sit on the couch all day and pull closed the curtains and do nothing without feeling guilty. Here, it's sunny all the time and I feel like a giant waste of space if I sit in a cave all day.
I hadn't really experienced a "summer" football game until this past weekend. We went to the UCLA game at the Rose Bowl, and although 85 and sunny sounds like a great day to be outside, it was not. 85 degrees in the Rose Bowl feels like 1 billion degrees. It's like sitting in a concrete oven. I made it approximately one quarter of the game and had to leave. Plus, they were playing Washington State, so I wasn't exactly emotionally attached to the game.
The one quarter was fun, but the tailgate was super fun! Despite getting up at 6am to get there, the Keller's put together a Class A tailgate, complete with a full breakfast and a beer bong. What more could a girl ask for??? Eggs, sausage, bacon, fruit....and potatoes! All of which was done on a grill, which I was also impressed with. I think I had at least 3 helpings of potatoes. I even took a picture of them:
Cheesy Factor (1 no cheese, 10 all cheese): 1- although you could always add it at the end!
Dummy Factor (1 easiest, 10 hardest): 3
Time Factor (1 shortest, 10 longest): 3
Erin Keller Breakfast Potatoes
4 Redskin Potatoes, cubed
1/4 cup chopped yellow or sweet onion
1/4 cup chopped green onion
1/4 cup chopped red bell pepper
1/4 cup sliced mushrooms
Olive oil
Salt/pepper
Heat oil in skillet (enough to keep potatoes from sticking). Add onions, bell pepper, and mushrooms. Saute until soft and yellow onions translucent. Add potatoes and toss to coat in olive oil mixture. Cook over medium-low heat until soft, stirring often. Add salt/pepper to taste (or olive oil as needed to keep from sticking).
These don't sound super fancy, but they are really good. I had never put mushrooms in my breakfast potatoes before but I will from here on out. It made all the difference in the world! I also recommend topping with a little shredded cheese at the end. But that's just me. Of course. I also recommend serving with some scrambled eggs. Scrambled eggs with cheese. Of course.
I hadn't really experienced a "summer" football game until this past weekend. We went to the UCLA game at the Rose Bowl, and although 85 and sunny sounds like a great day to be outside, it was not. 85 degrees in the Rose Bowl feels like 1 billion degrees. It's like sitting in a concrete oven. I made it approximately one quarter of the game and had to leave. Plus, they were playing Washington State, so I wasn't exactly emotionally attached to the game.
The one quarter was fun, but the tailgate was super fun! Despite getting up at 6am to get there, the Keller's put together a Class A tailgate, complete with a full breakfast and a beer bong. What more could a girl ask for??? Eggs, sausage, bacon, fruit....and potatoes! All of which was done on a grill, which I was also impressed with. I think I had at least 3 helpings of potatoes. I even took a picture of them:
Cheesy Factor (1 no cheese, 10 all cheese): 1- although you could always add it at the end!
Dummy Factor (1 easiest, 10 hardest): 3
Time Factor (1 shortest, 10 longest): 3
Erin Keller Breakfast Potatoes
4 Redskin Potatoes, cubed
1/4 cup chopped yellow or sweet onion
1/4 cup chopped green onion
1/4 cup chopped red bell pepper
1/4 cup sliced mushrooms
Olive oil
Salt/pepper
Heat oil in skillet (enough to keep potatoes from sticking). Add onions, bell pepper, and mushrooms. Saute until soft and yellow onions translucent. Add potatoes and toss to coat in olive oil mixture. Cook over medium-low heat until soft, stirring often. Add salt/pepper to taste (or olive oil as needed to keep from sticking).
These don't sound super fancy, but they are really good. I had never put mushrooms in my breakfast potatoes before but I will from here on out. It made all the difference in the world! I also recommend topping with a little shredded cheese at the end. But that's just me. Of course. I also recommend serving with some scrambled eggs. Scrambled eggs with cheese. Of course.
Wednesday, September 8, 2010
Carne Asada and Leftover Breakfast Casserole
We went down to Mexico this past Labor Day weekend. And successfully came back with all of our heads. I was super worried about going down, and did hours of research on the internet. But thankfully, we had an amazing trip with no problems. We went to Las Gaviotas, which is a housing community in between Ensenada and Rosarito in the Mexican state of Baja California Norte.
We rented a 3 bedroom house, about 3 rows up the hill from the ocean (about a 3 minute walk to beach area), for $159 a night! It was awesome. We brought all of our own food, and pretty much didn't leave the gated community the whole time. It was super fun and very relaxing.
As we were cooking one of our meals, we started talking about how people often don't know what to do with leftovers. I happen to be the queen of leftovers. I love them, and love coming up with new ideas of what to turn last night's dinner into. For dinner that night, we were having carne asada and chicken tacos, with sides of black beans, refried beans, and guacamole.
Before I get into the leftovers, I have to mention a new place I heard about: El Toro Gourmet Meats. Apparently, it's a full-on meat market with amazing cuts of meat AND pre-marinated meats. They are famous for their carne asada, and I have to say after trying it this weekend, it lived up to the hype. The chicken was amazing too. I am a meat snob (my next blog will be named "No Rubber Meat for Me, Please"). Both the chicken and carne were super lean and tender. I will be going there often.
So anyway, if I have to put a recipe on here for tacos, I will kill myself. C'mon people: meat, tortillas, toppings. Not difficult.
BUT, the leftovers for this were something I wasn't sure what I wanted to do with. So many options. So little time.
Cheesy Factor (1 no cheese, 10 all cheese): 1 or 6 (copious amounts of cheese optional, but recommended)
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 1
Taco Night Leftovers Breakfast Casserole
Leftovers from taco night (beans, meat, toppings)
Eggs
Jalapenos
Hot Sauce
Scramble eggs or egg whites. While eggs are cooking, arrange in a bowl leftover meat, beans, cheese, chopped onion, chopped jalapeno. In saute pan or microwave, heat meat mixture up until meat hot and cheese melted. On plate, put meat mixture, then scrambled eggs, top with cilantro, salsa, and hot sauce. OPTIONAL: take everything on plate, and put into tortilla for breakfast burrito.
This doesn't sound all that amazing, as I read it, but trust me, it was a delicious Mexican breakfast. And healthy too. If you don't go overboard on the cheese that is. But I don't know how to do that. You could even make this casserole into nacho toppings on tortilla chips! So many options. So little time.
We rented a 3 bedroom house, about 3 rows up the hill from the ocean (about a 3 minute walk to beach area), for $159 a night! It was awesome. We brought all of our own food, and pretty much didn't leave the gated community the whole time. It was super fun and very relaxing.
As we were cooking one of our meals, we started talking about how people often don't know what to do with leftovers. I happen to be the queen of leftovers. I love them, and love coming up with new ideas of what to turn last night's dinner into. For dinner that night, we were having carne asada and chicken tacos, with sides of black beans, refried beans, and guacamole.
Before I get into the leftovers, I have to mention a new place I heard about: El Toro Gourmet Meats. Apparently, it's a full-on meat market with amazing cuts of meat AND pre-marinated meats. They are famous for their carne asada, and I have to say after trying it this weekend, it lived up to the hype. The chicken was amazing too. I am a meat snob (my next blog will be named "No Rubber Meat for Me, Please"). Both the chicken and carne were super lean and tender. I will be going there often.
So anyway, if I have to put a recipe on here for tacos, I will kill myself. C'mon people: meat, tortillas, toppings. Not difficult.
BUT, the leftovers for this were something I wasn't sure what I wanted to do with. So many options. So little time.
Cheesy Factor (1 no cheese, 10 all cheese): 1 or 6 (copious amounts of cheese optional, but recommended)
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 1
Taco Night Leftovers Breakfast Casserole
Leftovers from taco night (beans, meat, toppings)
Eggs
Jalapenos
Hot Sauce
Scramble eggs or egg whites. While eggs are cooking, arrange in a bowl leftover meat, beans, cheese, chopped onion, chopped jalapeno. In saute pan or microwave, heat meat mixture up until meat hot and cheese melted. On plate, put meat mixture, then scrambled eggs, top with cilantro, salsa, and hot sauce. OPTIONAL: take everything on plate, and put into tortilla for breakfast burrito.
This doesn't sound all that amazing, as I read it, but trust me, it was a delicious Mexican breakfast. And healthy too. If you don't go overboard on the cheese that is. But I don't know how to do that. You could even make this casserole into nacho toppings on tortilla chips! So many options. So little time.
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