Blue Corn Breakfast Tacos

 Blue Corn Breakfast Tacos with Scrambled Eggs, Smoked Salmon, Avocado + Dill

Blue corn breakfast tacos

PREP TIME 15 MINUTES

COOK TIME 15 MINUTES

TOTAL TIME 30 MINUTES

SERVES 2

Blue corn breakfast tacos loaded with scrambled eggs, smoked salmon, creamy avocado and dill. These healthy breakfast tacos are protein-packed with delicious, savory flavors. 

Ingredients

1 teaspoon butter

3 eggs + 3 egg whites

1 teaspoon milk

1 avocado, halved, pitted, peeled, smashed

1 teaspoon fresh lemon juice

4 oz. thinly sliced smoked salmon

4 blue corn tortillas

1 teaspoon fresh dill, chopped

sea salt and fresh ground black pepper

Instructions

Place avocado in a medium bowl and mash with a fork, add lemon juice and stir. Season to taste with salt and pepper and set aside.

In a large bowl, beat eggs and milk. Next melt butter in a medium skillet over medium-low heat. 

Add egg mixture and cook, stirring occasionally until large curds begin to form. When eggs look barely set, remove from heat immediately. Season with salt and pepper.

Warm your tortillas in the microwave or over a gas stove on low heat so the edges become slightly golden brown and crispy.

Spread mashed avocado over each blue corn tortilla. Spoon eggs over avocado and add salmon over the eggs, top each with a bit of dill and add salt and pepper to taste. Serves 1-2.

Smothered Pork Chops

  **** Smothered Pork Chops ****

Ingredients:

1 cup flour

2 Tbsp onion powder

2 Tbsp garlic powder

1 tsp red pepper

1 tsp salt

1/2 tsp black pepper

4 thin pork chops

2 Tbsp bacon fat

2 Tbsp olive oil

2 cups buttermilk

Directions:

Chopped fresh parsley or green onions, for garnish, optional

Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.

Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.

Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.

Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture

ALFREDO SAUCE

Found https://www.yummly.com/recipe/Alfredo-Sauce-747895#directions

ALFREDO SAUCE

yield: SERVES 4 

prep time: 5 MINUTES 

cook time: 15 MINUTES 

total time: 20 MINUTES

A basic cream based sauce that can be varied with any number of additions.

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INGREDIENTS

1 3/4 Cups Heavy Cream

6 Tablespoons Unsalted Butter

1 Cup Freshly Grated Parmesan Cheese

Salt & Black Pepper

INSTRUCTIONS

Heat together the cream and butter over medium heat until bubbling.

Season with salt and pepper.

Add the cream mixture to pasta cooked "al dente", with the cheese and toss well over medium heat until the sauce has thickened.

Serve immediately with additional grated parmesan if desired.

Nutrition Information: YIELD: 4 SERVING SIZE: 1/2 cup

Amount Per Serving: CALORIES: 613TOTAL FAT: 62gSATURATED FAT: 39gTRANS FAT: 2gUNSATURATED FAT: 19gCHOLESTEROL: 185mgSODIUM: 627mgCARBOHYDRATES: 7gFIBER: 0gSUGAR: 3gPROTEIN: 10g

Variations:

Seafood: Briefly cook four shrimps, or scallops per person in butter until cooked through. Divide evenly among the four plates and serve.

Gorgonzola Alfredo: Crumble 4 ounces Italian Gorgonzola cheese into the hot cream mixture before adding it to the pasta.

Mom's Italian Baked Stuffed Shells

 Mom's Italian Baked Stuffed Shells

Yield: 36

Author: Claudia Lamascolo

PREP TIME: 25 MIN

COOK TIME: 20 MIN

TOTAL TIME: 45 MIN

These are jumbo pasta shells with ricotta cheese filling in each one. Then baked topped with homemade Italian tomato sauce and lots of melted mozzarella cheese.

INGREDIENTS

2 boxes of Jumbo Shell Pasta (around 36) cooked al dente to package instructions

Filling:

3 extra-large eggs

2  - 15 ounce containers of Whole Milk Ricotta Cheese

1/2 cup shredded whole milk mozzarella and (2 cups for the top for baking)

1/4 cup Pecorino Romano grated cheese

2 tablespoons freshly chopped Italian basil

4 tablespoon freshly chopped Italian parsley

1 tablespoon finely minced garlic

salt and pepper to taste ( I usually add around 1 teaspoon each)

4 -  Cups Homemade Traditional Sunday Meat Sauce  (or use your favorite store-bought)

INSTRUCTIONS

Bring an 8 to an 11-quart pot of water to a boil adding  2 teaspoons of salt.

Add the shells, cook al dente to package instructions.

Drain do not rinse.

In the meantime mix all the ingredients for just the filling and set aside.

Cool shells long enough to handle them or very gently lift each one with a large spoon then open to fill.

Fill each shell with ricotta filling.

In a large deep baking casserole dish, add some tomato sauce to cover the bottom of the dish,

Place the filled shells on the sauce, add more sauce to the top of each shell.

Cover the tops of the shells generously with whole milk mozzarella (the 2 cups of more remaining in the ingredients section).

Bake in a 350 degree preheated oven until the cheese is just melted around 20 minutes.

Serve with garlic bread and antipasto if desired.

Italian Parmesan Style Meatloaf

 Italian Parmesan Style Meatloaf

Found https://www.whatscookinitalianstylecuisine.com/2011/01/italian-parmesan-style-meatloaf.html

 

Yield: 6

Author: Claudia Lamascolo

PREP TIME: 15 MIN

COOK TIME: 1 HOUR

TOTAL TIME: 1 H & 15 M

This Italian Parmesan meatloaf meal is smothered in delicious tomato sauce and melted provolone cheese, plus it's great in sandwiches!

INGREDIENTS

1/4 cup plus 2 tablespoons extra-virgin olive oil 

4 teaspoons (about 6 cloves) chopped garlic 

2 green peppers, seeded diced in small pieces

1/2 cup chopped basil leaves 

2 tablespoons chopped parsley leaves

 4 eggs 

1 teaspoon salt 

1/2 teaspoon black pepper

 2 cups grated Parmesan 

1 1/2 cups breadcrumbs 

3 pounds ground beef 

2  tablespoons Worcestershire sauce

 2  tablespoons balsamic vinegar 

2  cups marinara sauce

Optional: 4 thick slices of provolone cheese or mozzarella

INSTRUCTIONS

Preheat oven to 350  degrees.

In a medium saucepan heat  1/4 cup of the olive oil and add the garlic. 

Saute 1 minute and then add the peppers and saute around 5 more minutes.

In a small bowl add basil parsley, eggs then salt and pepper. 

Stir the cheese and breadcrumbs in a large bowl and mix together then add the meat, herbs, eggs, Worcestershire sauce, vinegar, and remaining 2 tablespoons of oil.

Make sure this is well combined then shape it into a loaf casserole pan that greased or lined with foil or parchment paper.

Top with marinara and sprinkle parmesan cheese on top.

I also like to add basil on top after it's cooked.

Bake for at least 1 hour, we like it crispy on top.

Top the meatloaf with more sauce and optional provolone cheese or mozzarella just until melted.

Fancy Potatoes - Baked Boiled Microwaved or Air Fried

 INGREDIENTS

6 Russet Potatoes washed

1 or 2 tablespoons melted butter or olive

1/4 cup Pecorino/Romano grated cheese or Parmesan

evenly sprinkle each one with granulated garlic powder

salt and pepper to taste

Fresh chopped Italian herbs or dried Italian seasoning IE: parsley, oregano, basil, and rosemary use whatever you like to taste

Optional: Italian flavored bread crumbs, shredded mozzarella, or shredded cheddar

cooking oil spray for air fryer

Aluminum foil for air fryer

Baking casserole dish for oven roasting or microwave

Deep 3 quart saucepan for boiling

INSTRUCTIONS

Slice all raw potatoes using a cutting board and sharp knife 1/8 to 1/4 inch thick leaving the bottom intact.

Baking Method:

Preheat oven to 425 degrees.

Place the cut potatoes in a baking dish and brush the top with butter or olive oil.

Sprinkle evenly with granulated garlic powder, salt, and pepper baked for around 35 minutes, and the spuds with open up and spread.

Add more butter or olive oil, sprinkle with herbs, and cheese (add bread crumbs if using) and continue to bake until they are browned, soft and crispy on top. Usually take a complete hour.

Boiled:

Place the sliced fan style potatoes in a 3-quart saucepan and boil for around 30 minutes.

Drain and sprinkle with granulated garlic powder, cheese, herbs, drizzle butter over them, and season with granulated garlic powder, salt, and pepper. (You can broil the tops if you would like a crispy top and shredded cheeses.

Microwaved:

Place in a microwave-safe dish, bush the fan potatoes with butter, herbs, granulated garlic powder, salt, and pepper.

Microwave for 8 to 10 minutes on high.

Drizzle the tops when completed with more butter, sprinkle with cheese and breadcrumbs.

Air Fried:

Preheat the air fryer 400 to 425 degrees( depending on how high your air fryer setting goes) for 5 minutes.

Place the fanned potatoes on an oil sprayed piece of tin foil.

Spray the potatoes with oil spray and sprinkle with granulated garlic powder salt, pepper.

Air fry for 12 to 14 minutes until they open and get crispy brown on top.

Remove carefully and top with cheeses and any other options you prefer.

Note: for shredded cheese topping, after they are cooked on all methods you can add cheddar cheese and broil them or just let it melt on the hot potatoes.

Optional toppings after the potatoes are cooked:

steamed broccoli or cauliflower with cheddar cheese

chili with meat, beans with cheddar cheese

chopped fresh tomatoes

chopped fresh spinach leaves with feta cheese

any fresh or roasted chopped vegetables or stir fry

cooked chicken buffalo wing sauce, ranch or blue cheese

Tips for Cooking Methods

for the air fryer: preheat the oven for 4 to 5 minutes first, spray foil and potatoes with cooking oil

for boiling: use herbs, seasoning, and cheese after cooking, always salt the water

for microwave: brush with butter before and after they are cooked add fresh herbs after cooking

for baking: bake the potatoes in the oven first when they start to open then add the butter and other ingredients fresh herbs are always better topping after cooking, dried herbs can be put on before or after

for a little heat add red pepper flakes or cayenne pepper

HOT BUTTERED RUM

 HOT BUTTERED RUM

BATTER INGREDIENTS:

1/4 lb butter

1 cup brown sugar

1 cup powdered sugar

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1 pinch of allspice

1/2 cup vanilla ice cream

METHOD:

Combine all above ingredients except ice cream, mix well.

Add ice cream, mix well.

To make 1 cup of hot buttered rum, use 2 tsp batter to 1 jigger (3 TBSP) of rum. Fill remainder of cup with hot water, stir. Serve hot.

Broiled Stuffed Pepper Wedges

 Broiled Stuffed Pepper Wedges

Ingredients

1/2 cup chives & onion cream cheese (I mixed some dried chives with regular cream cheese)

1 Tbs chopped black olives

2 medium bell peppers( any color) (I used the different colored small ones)

Cut each pepper into 8 wedges(Cut the small ones in half). Combine the cream cheese and olives. Spread each wedge with 2 tsp (1 teaspoon in the small halves) of the cheese mixture. Place on a foil lined pan and broil till until slightly melted~ Serve warm or cold~

* Can be made up in advance, covered and chilled till ready to use

* Some other flavored cream cheese would be nice as well

* Add some chopped bacon or sun-dried tomatoes for some texture and added flavor

Easy Crab Rangoon Bites

 Crab Rangoon Bites

INGREDIENTS

makes 30 bites

1lb Alaska King Crab Legs, thawed then meat removed and roughly chopped (about 6oz)

8oz 1/3-less fat cream cheese, softened to room temperature

1/2 cup sour cream

2 green onions, chopped

1 teaspoon sugar

1 teaspoon Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon ground ginger

30 frozen phyllo shells (2-15 count packages)

DIRECTIONS

Preheat oven to 350 degrees. Add cream cheese, sour cream, green onions, sugar, worcestershire sauce, garlic powder, and ground ginger to a medium-sized bowl then stir until smooth. Fold in chopped crab then spoon 2 teaspoons of the mixture into each mini phyllo shell. Bake for 10-12 minutes or until mini cups are golden brown around the edges.

Air Fryer Chicken Wings

 Air Fryer Chicken Wings

INGREDIENTS

makes approx 24 wings

2lbs trimmed chicken wings (called wingettes and drummies or drummettes)

extra virgin olive oil

big pinch salt

2 scant Tablespoons Lemon Pepper Seasoning

Recommended Dipping/Tossing Sauces:

Ranch

Thai Sweet Chili Sauce

Buffalo Wing Sauce

BBQ Sauce

DIRECTIONS

Preheat Air Fryer to 360 degrees. Add trimmed chicken wings to a gallon-size Ziplock bag or large bowl then drizzle with extra virgin olive oil - maybe a Tablespoon or so. Add salt plus lemon pepper seasoning then seal the bag, keeping the air inside, and shake or stir to evenly coat.

Pour wings into preheated Air Fryer basket then shake to evenly arrange - some chicken wings will be stacked on top of each other and that’s ok. Cook for 18 minutes, shaking the basket vigorously every 6 minutes, or until the chicken wings are golden brown. Turn heat up to 390 degrees then cook for another 5-6 minutes, shaking the basket every 2 minutes, until wings are brown and crispy. Serve or toss with sauces.

Taco Dip

Taco Dip

1 can of refried beans (28 Oz)

1 packet of taco seasoning

2 containers of Guacamole

1 cup mayo

1 cup sour cream

1 Jar of salsa

Shredded Cheddar Cheese

Whole Wheat Tostitos Scoops

Mix the mayo, sour cream, and taco seasoning packet together and refrigerate for at least an hour.

In a 9x13 pan spread the refried beans (I warm them up in the microwave and stir them really well first). Then spread the guacamole on top of that. Then spread the mayo/sour cream mixture on top of that, then spread the salsa on top

 (I like a chunky salsa so the dip doesn’t get too watery). Then spread the cheese on top of that. You can serve any chips you want - our family found Tostitos whole wheat scoops take the dip next level.

Cheese Ball

 Cheese ball:

2 block of cream cheese (shortened) 2 cups of shredded cheddar cheese, 2T lemon juice, 2 T Worcestershire sauce, 1 small onion finely chopped. Mix together and form into a ball and roll in chopped pecans. Wrap snugly in Saran Wrap and let firm overnight. Serve with crackers

Everyone has always loved this!

or  I use one brick (8 oz.) Shredded extra sharp cheddar cheese, one 8 oz. cream cheese, (let sit out to room temp. Is easier to mix), 1 small diced onion & 1 pack thin & diced sliced beef ( lunch meat type), dash of garlic powder & garlic salt. Mix well & form into ball. I use my hands! Put on small plate. Garnish with sliced thin, green olives around all the cheese ball. Cover with plastic wrap or hamburger bun bag tightly sealed. Let sit in frig. over night. Can double for a bigger crowd! Enjoy!

Spaghetti & Meatball Bites

Spaghetti & Meatball Bites are the Party Appetizer Your friends have always wanted.

by Delish US

No fork twirling required.

YIELDS:12

COOK TIME: 0 HOURS 15 MINS

TOTAL TIME: 0 HOURS 30 MINS

INGREDIENTS

12 oz. spaghetti

3 large eggs, divided

1 1/2 c. shredded mozzarella

3/4 c. grated Parmesan, divided, plus more for garnish

3 c. marinara, divided

Cooking spray, for pan

1 lb. ground beef

1/2 c. bread crumbs

2 cloves garlic, minced

2 tbsp. freshly chopped parsley, plus more for garnish

kosher salt

Freshly ground black pepper

1 tbsp. extra-virgin olive oil 

DIRECTIONS

Preheat oven to 400 degrees F. Cook spaghetti until very al dente, 8 minutes (noodles will continue to cook in oven). Drain and rinse under cold water.

In a large bowl, toss cooled spaghetti with 2 beaten eggs, shredded mozzarella, 1/2 cup grated Parmesan, and 1 cup marinara.

Spray a muffin tin with cooking spray and nest spaghetti inside. Using the bottom of a shot glass, firmly press down to create a well.

Bake until set, 15 minutes. Let cool. (If nests puffed up while baking, press down again with the shot glass.)

While spaghetti cups bake, make meatballs: In a large bowl, combine ground beef, bread crumbs, garlic, remaining egg, remaining 1/4 cup Parmesan, and parsley. Season with salt and pepper. Roll into balls.

In a large skillet over medium heat, heat oil. Brown meatballs, 4 minutes per side, then drain fat. Pour over remaining 2 cups marinara and let simmer, 5 minutes.

Spoon meatball onto spaghetti nest. Garnish with Parm and parsley.

Hanky Panky

INGREDIENTS

1 lb ground beef

1 lb hot pork sausage

1 small onion, finely diced

1 (16 ounce) package Velveeta cheese

cayenne pepper

red pepper flakes

1 loaf sliced rye cocktail bread

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DIRECTIONS

brown hamburger, sausage and onion.

Add Velveeta cheese until melted, sprinkle cayenne pepper and pepper flakes to taste.

Let cool completely.

Mound onto cocktail rye slices and bake at 350 for 10-12 minutes or until bubbly. 

OLD ENGLISH CRAB-CHEESE MELTAWAYS

READY IN: 30mins

SERVES: 48

YIELD: 48 pieces

INGREDIENTS

6 English muffins, split and quartered

7 ounces crabmeat

1⁄2 cup butter, softened

7 ounces Kraft Old English cheese spread

1⁄2 teaspoon seasoning salt

1⁄2 teaspoon garlic salt

2 tablespoons mayonnaise

DIRECTIONS

Place muffin pieces on 2 cookie tins. Rinse and drain crab meat; drain well. Mix crab with butter, cheese, salts and mayonnaise. Mix well and spread on muffin pieces. You must freeze for at least 30 minutes or longer before broiling. Broil until puffed, bubbly and slightly golden brown. Serve hot.

Mini Quichettes

 Mini quichettes

3 oz cream cheese

1 stick softened butter

1 cup flour

Pinch of salt

Mix well. Divide into 24 balls. Press into 24 cups of mini muffin pan.

Add meat or vegetables that have been cooked and chopped fine. Put in more than you think.

Mix 4 eggs with 1 cup half and half with desired herbs and/or spices. Mix well. Pour into crusts. Bake at 350° until puffy and golden.

Run a toothpick around the edges as soon as they're out of the oven or they'll stick terribly.

I like ham or bacon with swiss, sausage and cheddar or spinach and parmesan.

Black pepper, nutmeg, and cayenne are my spices.

Ritz/Bacon Crisps

Ritz/Bacon crisps‼️😋

1-lb bacon cut each piece in half

Ritz crackers

Shredded Parmesan cheese

Preheat oven to 250 degrees. Put parchment on cookie sheet. Line crackers salt side up end to end. Sprinkle a small amount of cheese on each cracker. Wrap each cracker with the bacon around the cheese.

Bake for 2 hours or until bacon is crispy. Drain on paper towels.

Serve. These are delish and go fast‼️😋

Bacon-Wrapped Water Chestnuts

 Ingredients

1 pound sliced bacon

2 cans (8 ounces each) whole water chestnuts, rinsed and drained

1 cup ketchup

3/4 cup packed brown sugar

Directions

Cut bacon strips into thirds; wrap a strip around each water chestnut and secure with wooden toothpicks. Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until bacon is crisp, 25 minutes.

Meanwhile, in a small saucepan, combine ketchup and brown sugar; cook and stir over medium heat until sugar has dissolved. Remove chestnuts to paper towels; drain. Dip in ketchup mixture; place in a lightly greased 13x9-in. baking dish. Spoon remaining sauce over chestnuts. Return to the oven for 10 minutes.

12 Hour Salad

Ingredients

8 cups torn mixed salad greens

1-1/2 cups chopped celery

2 medium green peppers, chopped

1 medium red onion, chopped

2-1/2 cups frozen peas (about 10 ounces), thawed

1 cup mayonnaise

1 cup sour cream

3 tablespoons sugar

1 cup shredded cheddar cheese

1/2 pound bacon strips, cooked and crumbled

Directions

1. Place greens in a 3-qt. bowl or 13x9-in. dish. Layer with celery, peppers, onion and peas.

2. Mix mayonnaise, sour cream and sugar; spread over top. Sprinkle with cheese and bacon. Refrigerate, covered, 12 hours or overnight.

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 or

Ingredients

1 medium head iceberg lettuce, torn

1 medium green pepper, chopped

1 small sweet red pepper, chopped

1 medium onion, sliced and separated into rings

2 cups frozen peas (about 10 ounces)

1 cup mayonnaise

2 tablespoons sugar

1 cup shredded cheddar cheese

12 bacon strips, cooked and crumbled

3/4 cup dried cranberries

Directions

In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover.

Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

ARTICHOKE DIP

 ARTICHOKE DIP

2/3 cup mayonnaise (must be Hellman's, others will separate)

½ cup shredded parmesan cheese

1 large can artichoke hearts, chopped fine

Mix all ingredients together. Bake at 350° for 30 minutes. Serve warm or cold with crackers or crusty bread

Note: I can rarely leave a recipe alone so I often adds one or more of the following: chopped green onion, chopped black olives, several shakes of worcestershire or soy sauce, tobasco, minced garlic.