BREAKFAST BURRITOS

                 

                Check out the video here - (copy and paste this into address bar)

http://www.buzzfeed.com/scottloitsch/heres-what-you-should-eat-for-breakfast-for-the-rest-of-the#.vgXAw4Dkr

INGREDIENTS:

• Bacon
• Sausage
• Baby Red Potatoes /quartered
• 1 Red Pepper /chopped
• 1 Yellow Onion /chopped
• Salt and Pepper
• 10 Eggs - beaten
• 1 Bag Shredded Cheese
• 1 Bunch Green Onions /sliced
• Flour Tortillas
• Parchment Paper

Directions:

In a large skillet over medium heat, cook bacon (in batches if necessary) until crispy. Remove the bacon to a paper towel lined plate - leave to cool. In the same skillet - using leftover bacon grease (drain some if necessary) add the potatoes and season with salt and pepper. Once lightly browned add in peppers and onion. Cook until potatoes have browned and the peppers and onions have softened. Remove from pan and place in bowl to cool. In the same saucepan, cook sausage until browned and cooked through. Remove to a paper towel lined bowl. Finally, reduce heat to medium/low and pour beaten eggs into the skillet. Fold and stir eggs occasionally until cooked but still soft and moist. Remove from pan.

Gather cooked ingredients - having let them all cool slightly. Additionally gather flour tortillas, shredded cheese and sliced green onions (optional) and set them out on your table/workspace. To assemble the burritos, lay out a tortilla and start with a base of eggs followed by desired toppings and finish with cheese. To wrap, fold in both sides and then fold the bottom up and over all the ingredients. Roll up tightly. (If you find the tortillas are tearing, heat them up - a few at a time - for 20 seconds in the microwave before assembling). Wrap up in parchment paper and repeat with remaining tortillas and ingredients, customizing the burritos to your liking. Place the parchment-wrapped burritos in a 1 gallon freezer bag and place in the freezer to store for up to one month.

To reheat: Remove the frozen burrito from the freezer. Unwrap from parchment paper and wrap the frozen burrito up in a damp paper towel. Place on a microwave safe plate and microwave for 3 minutes. Remove from microwave and rest for one minute before unwrapping. Remove the paper towel, serve with hot sauce, salsa, or sour cream! Enjoy!

ONE POT GROUND BEEF STROGANOFF

    INGREDIENTS:

• 2 Tbsp. of olive oil
• 2 cups of mushrooms
• 1/2 cup of onions
• 2 cloves of garlic, minced
• 1 lb of ground beef
• 2 tsp of paprika
• 4 cups of beef stock
• 8 oz of egg noodles
• 1/2 cup of sour cream
• 1 Tbsp. of cornstarch slurry
• Parsley for garnish
• Salt & pepper to taste

Directions:

In a large pot, heat olive oil. Add mushrooms and season with salt and pepper. Add the onions and garlic. Cook until onions are translucent. Add the ground beef and cook until brown. Stir in the paprika. Add beef stock and egg noodles. Give it a stir and cover. Simmer for 15-20 minutes. Lower the heat, add the sour cream and cornstarch slurry. Stir until thickened.

Garnish with parsley. Enjoy!

from wwwbuzzfeed/tasty demais

TASTY WATERMELON "SHOTS"

 TASTY WATERMELON "SHOTS"

SUGAR GLAZED APPLE TART

• 2/3 cup all-purpose flour
• 3 Tablespoons cold unsalted butter, cut into 3 equal pieces
• 1 Tablespoon canola oil
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• 1 Tablespoon ice-cold water 
• 2 apples, cut into slices 
• 2 Tablespoons sugar (Topping)
• 3 Tablespoons butter, cut into small cubes (Topping)

Directions:

Preheat the oven to 400 degrees

For the dough, put the flour, butter, oil, sugar, and salt in a food processor and process for about 10 seconds, add the Tablespoon of ice water and process for another five or six seconds, then remove from the bowl and form into a flat dough. Wrap the dough with plastic wrap and then refrigerate for 20-30 minutes.

Lightly flour a work surface and roll the ball of dough into a thin layer, around 1/4 inch thick. Using a round cutter, or use a round bowl or lid as a guide and cut out into a nice round circle. Carefully transfer the dough to a large cookie sheet lined with a nonstick baking mat.

Arrange the apple slices, alternating them nicely on top of the dough. Sprinkle the apple with sugar and put butter cubes on top. Bake for 30 to 35 minutes, until the fruit is soft and the dough nicely browned.

Some of the juice from the fruit will have leaked out onto the cookie sheet. Before it hardens and makes the disks stick to the sheet, lift the tart with a broad spatula and transfer them to a cooling rack or platter. Serve lukewarm or at room temperature with ice cream (optional).

from tasty/buzzfeed.com

BLACK BEAN SWEET POTATO CHILI

INGREDIENTS

1	tablespoon plus 2 teaspoons extra-virgin olive oil
1	medium-large sweet potato, peeled and diced
1	large red onion, diced
4	cloves garlic, minced
2	tablespoons chili powder
1/2	teaspoon ground chipotle pepper
1/2	teaspoon ground cumin
1/4	teaspoon salt
3 1/2	cups vegetable stock
1	15-ounce cans black beans, rinsed
1	14.5-ounce can diced tomatoes
1/2	cup dried quinoa
4	teaspoons lime juice
	serving suggestions: avocado, cilantro, crema, cheese

DIRECTIONS:

1.	Heat a large heavy bottom pot with the oil over medium high heat.
2.	Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.
3.	Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
4.	Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
5.	Cover the pot and reduce the heat to maintain a gentle simmer.
6.	Cook for 20-30 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
7.	Add the lime juice and remove the pot from the heat. Season with salt as needed.
8.	Garnish with avocado, cilantro, crema or cheese before serving.

Butternut Squash and Spinach Lasagna

RECIPE from Julia's Albums.com

INGREDIENTS:

• 2 cups butternut squash puree (about half of squash)
• 1 cup ricotta cheese
• 1/2 cup milk (or more, if needed)
• 1/4 + 1/8 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cup cooked spinach (8 oz uncooked)
• 1 cup ricotta cheese
• 1 cup mozzarella cheese
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• pepper, to taste
• 10 oz lasagna noodles, cooked 
• 1 and 1/2 cups mozzarella cheese (or more)
• 1/2 cup Parmesan cheese (on top)
• Italian seasoning
• Paprika
• Basil
• 
  

    DIRECTIONS:

   

1. Preheat oven to 375 F.
Butternut Squash Filling:
2. For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.
Spinach Filling:
3. Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
Cooking lasagna noodles:
4. Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).
Lasagna assembly:
5. Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
6. Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
7. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
8. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
9. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.
10. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce

RECIPE from Julia's Album.com

DOUBLE the RECIPE for some tasty LEFT-OVERS!

• INGREDIENTS:

• 2 tablespoons olive oil
• 1 pound chicken (chicken breast or tenders)
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning (thyme, oregano, basil - combined)
• 5 medium tomatoes, chopped in large cubes
• 1 cup cooked spinach
• 5 garlic cloves, minced
• 1 tablespoon crushed red pepper
• 6 bacon strips, COOKED, DRAINED OF FAT, AND CHOPPED
• 1 and 1/3 cups half and half
• 1 and 1/3 cups Parmesan cheese, shredded
• 10 oz penne pasta 
• 1/2 cup Parmesan cheese, grated, for serving
• (optional - saute and add in onions and mushrooms)

      

   DIRECTIONS:

1. In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
2. To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything.
3. Add half and half and bring to boil. Only after half and half starts boiling, add grated Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Then, immediately remove from heat. Season with more crushed red pepper and salt, if needed.
4. In the mean time bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, rinse with cold water and drain again.
5. Add pasta to the skillet with the sauce. Add remaining half of bacon (cooked and drained of fat). Season with more salt if necessary. Slice the remaining 2/3 of chicken into thin strips. To serve, top the pasta with chicken strips and grated Parmesan cheese.

SLOW COOKER PULLED PORK with BBQ SAUCE

                                         VIDEO


Ingredients

BBQ Sauce:

1 cup finely chopped onion

2 cups cider vinegar

6 ounces tomato juice

1/2 tablespoon pepper

1 teaspoon garlic powder

Pinch cayenne

Dash hot sauce, such as Tabasco

1 teaspoon sugar

Roast:

2 medium sweet onions, such as Vidalia, quartered

2 teaspoons light brown sugar

1 teaspoon smoked paprika

2 teaspoons salt

Pinch black pepper

One 4- to 6-pound Boston butt pork roast, bone-in

Buns


DIRECTIONS:

For the sauce: 

Puree the onion in a blender with 1/4 cup water. 

Place the pureed onion in a 2-quart saucepan with additional water to cover. Bring to a boil, 

then reduce the heat. Cook, stirring constantly until the water has almost evaporated. 

Add the vinegar, tomato juice, pepper, garlic powder, cayenne and hot sauce and mix well. 

Bring to a boil, and then stir in the sugar. 

Immediately remove from the heat. 

Set 1 cup aside for the roast. 

Let the remaining sauce cool completely, then refrigerate for later use.

For the roast: 

Put the quartered onions in the bottom of a 5- to 6-quart slow cooker. 

Mix the brown sugar, paprika, salt and pepper and rub it over the pork roast. 

Then place in the slow cooker on top of the onions. 

Drizzle the reserved 1 cup of sauce over the roast. 

Cook the roast in the slow cooker on low for 10 to 12 hours, checking after 10 hours for 

tenderness.

Remove the meat and onions from the slow cooker. Discard the onions and finely shred the 

pork. 

Reserve the juices from the slow cooker to add to the meat for desired juiciness.

Serve on a bun with the juice.

from Food Network/Trisha Yearwood

CAULIFLOWER CASSEROLE from Tip Hero

You’ll Need
– 1 large head cauliflower, cut into florets (about 20 ounces florets)
– 2 tablespoons flour
– 1 cup whole milk
– 1 egg, beaten
– 1 teaspoon kosher salt
– 1/2 teaspoon fresh ground black pepper
– 2 cups shredded mozzarella cheese
– 2 tablespoons grated Parmesan
– 1 tablespoon chopped parsley

How To

1. Preheat the oven to 350 degrees Fahrenheit.
2. Bring a medium pot of water to a boil and add the cauliflower florets. Boil for 5 minutes, or until nearly tender, and drain.
3. In a medium mixing bowl, whisk the milk into the flour, then add the beaten egg, salt, pepper and 1 cup of the mozzarella cheese.
4. Add the cooked cauliflower and stir to coat with the mixture.
5. Pour the coated cauliflower mixture into a 7-inch-by-11-inch casserole dish. Sprinkle the remaining 1 cup of mozzarella on top.
6. Bake on the top oven rack for 25 minutes, until the top is browned and the cauliflower is tender.
7. Sprinkle with Parmesan and parsley, and enjoy!

       from tiphero.com

SLOW COOKER BEEF BROCCOLI from Tip Hero

SLOW COOKER BEEF BROCCOLI
Serves 4 to 6
Prep Time: 10 minutes
Total Time: 5 hours 10 minutes

You’ll Need
– 2 pounds beef chuck roast, sliced into thin strips, cut across the grain
– 2 cups beef broth
– 2 tablespoons sesame oil
– 2 tablespoons garlic, minced
– ½ teaspoon chili flakes
– 1 cup soy sauce
– ⅔ cup brown sugar, packed
– ⅓ cup cornstarch
– 4 cups broccoli florets, steamed
– White rice, cooked

How To

1. Add the beef broth, sesame oil, garlic, chili flakes, soy sauce, brown sugar and cornstarch to the bowl of a slow cooker. Stir to combine.
2. Add the sliced beef and mix until completely coated with sauce.
3. Cover with the lid and cook on high for 3 to 4 hours – or on low for 5 to 6 hours – until the meat is cooked through and tender. (Remember that slow cooker temperatures vary between each cooker, so cooking times may vary.) Remove the lid approximately 30 minutes before the meat is done to allow sauce to thicken.
4. Add the steamed broccoli and serve hot over rice.

     From Tip Hero.com 

Jim Lane's SUPERBOWL SPREAD

DIRECTIONS :

Pour

Heat

ENJOY!

SCALLOPS With PASTA in a WINE SAUCE

This Recipe Serves 4

Ingredients

8 oz spaghetti
1 Tbsp olive oil
1 lb bay scallops
1 clove garlic, minced
1 cup dry white wine
1 cup reduced-sodium, fat-free chicken broth
1/2 tsp dried basil

Instructions

1. * Cook pasta according to package directions. Drain.
2. * Heat olive oil in a skillet over medium-high heat. Add scallops and cook 6-7 minutes, turning once. Remove scallops from pan and cover to keep warm.
3. * Add garlic to pan and sauté for 30 seconds. Add wine and simmer on low for 3-4 minutes. Add chicken broth and basil to pan and cook for 2-3 minutes.
4. * Add scallops back to skillet. Add spaghetti and cook for 30 seconds. 

EASY RAVIOLI BAKE by TASTY.com

INGREDIENTS -

- Frozen Ravioli - 2 large 1lb packages
- Shredded Mozzarella Cheese - 1 bag
- Shredded Parmesan Cheese - 1 bag
- Marinara Sauce - 2 24oz. jars
- Fresh Basil (for garnish)- 1 small package

Preheat the oven to 400°F 

DIRECTIONS:

Coat your baking dish with a layer of marinara sauce. Place a single layer of ravioli and cover lightly with more sauce. Cover with a layer of mozzarella cheese. Lay down a second layer of ravioli, then cover it with sauce and another light layer of mozzarella cheese. 
(If your dish is deep enough for three layers, add another layer of ravioli, sauce, and mozzarella.) 
Cover your top layer with parmesan cheese.

Cover with aluminum foil and bake covered for 30 minutes. Then, remove the foil and bake uncovered for an additional 15 minutes. 

another great one from Tasty.com