Wash and dice potatoes into bite sized chunks. Add them and the oil and spices into a large skillet over medium heat. Cook for 15 minutes or until crispy.
Lower heat to medium-low and add eggs. Mix until eggs are cooked and scrambled.
Add cheese on top then stir til cheese is melted into mixture.
Add mixture to tortillas and drizzle with sriracha sauce.
Wash and dice potatoes into bite sized chunks. Add them and the oil and spices into a large skillet over medium heat. Cook for 15 minutes or until crispy.
Lower heat to medium-low and add eggs. Mix until eggs are cooked and scrambled.
Add cheese on top then stir til cheese is melted into mixture.
Add mixture to tortillas and drizzle with sriracha sauce.
Breakfast sandwiches
Ingredients:
1 tablespoon mayo
1/2 teaspoon hot sauce or sriracha
1 slice bacon cut in half crosswise
1 English muffin, split
1/2 teaspoon olive oil
1 large egg
1/4 cup shredded cheese (cheddar, Monterey Jack, or American)
1/2 cup baby spinach
Salt
Pepper
Directions:
Combine mayonnaise and hot sauce in bowl; set aside. Cook bacon in 8- or 10-inch nonstick skillet over medium heat until fat begins to render, about 2 minutes. Flip bacon and cook until crispy, about 4 minutes, flipping as needed. Transfer to paper towel–lined plate to drain.
Place muffin split side down in fat left in skillet (add 1 teaspoon oil if skillet looks dry). Cook over medium heat until muffin is golden brown, about 1 minute; transfer muffin to plate and wipe skillet clean with paper towel.
Heat oil in skillet over medium heat until shimmering. Meanwhile, crack egg into small bowl and sprinkle with salt and pepper. Once oil is shimmering, pour egg into skillet; cover and cook for 1 minute. Working quickly, top egg with bacon, cheddar, and spinach. Cover skillet, remove from heat, and let sit until cheddar is melted and spinach is wilted slightly, about 2 minutes.
Spread mayonnaise mixture on split sides of muffin. Place topped egg on muffin bottom and top with muffin top. Serve.
Mexican Chicken and Rice
Ingredients:
2 Tbsp butter
1 lb cubed chicken
1/2 tsp salt
1/4 tsp cayenne
1tsp cumin, black pepper, chili powder
1 Tbsp minced garlic
1 cup rice
10z can rotel
8 oz can tomato sauce
1.5 cups chicken broth
Queso
Tortilla chips
Directions:
Melt butter in pan over medium heat
Add chicken and spices, cook until done
Make a well in the middle, add olive oil and rice. Toast until browned
Add garlic, rotel, tomato sauce, and chicken broth
Bring to a simmer
Cover and cook 15-20 mins
Serve with queso and chips
Butter Chicken
Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, diced
1 teaspoon ginger paste
1 tablespoon minced garlic
1½ pounds boneless, skinless chicken breasts, cut into chunks
8 oz can of tomato sauce
1 tablespoon garam masala
1 teaspoon chili powder
1 teaspoon Fenugreek powder
1 teaspoon cumin
1 tsp salt
1/4 tsp pepper
1 cup heavy cream, sub for half & half or yogurt for low fat
Hot cooked rice and naan for serving
Directions:
Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.
Add the chicken, tomato paste, and spices. Cook for 5-6 minutes or until everything is cooked through.
Add the heavy cream and simmer for 8-10 minutes stirring occasionally. Serve over Basmati rice or with naan.
Mississippi Pot Roast
Ingredients:
3-4 pounds of chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
1/4 cup butter
1 jar of sliced pepperoncini peppers
Directions:
Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.
Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. Enjoy!
Pumpkin Bread
Ingredients:
2 cupsall-purpose flour, spooned into measuring cup and leveled-off
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1½ sticks (¾ cup) unsalted butter, softened
2 cups sugar
2 large eggs
15-oz can 100% pure pumpkin (I use Libby's)
Directions:
Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
Add the flour mixture and mix on low speed until combined.
Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
Fresh out of the oven, the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Chocolate Crinkle Cookies
Ingredients:
1/2 cupunsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup all-purpose flour (spooned & leveled)
1/2 cup + 2 Tablespoons unsweetened natural cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup mini or regular size semi-sweet chocolate chips
3 Tablespoons granulated sugar
1 cup confectioners sugar, for rolling
Directions:
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined and then beat in the chocolate chips. The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Scoop and roll dough into balls, about 1.5 Tablespoons of dough each. A medium cookie scoop is helpful here. Roll each ball very lightly in granulated sugar, then generously in the confectioners sugar. Place 3 inches apart on the baking sheets.
Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool. Cookies stay fresh covered at room temperature for up to 1 week.
