Breakfast Tacos

Why reserve Taco Tuesday just for dinner time tacos?  Serve these delicious breakfast tacos any day of the week!

Breakfast Tacos

These breakfast tacos are so easy I’m almost embarrassed to be writing them as a recipe, but they are so delicious I didn’t want to keep them all to myself!  Ever since I first made them I’ve been eating them for breakfast, lunch and dinner.  They’re that good.

Breakfast Tacos

The two things that can elevate these breakfast tacos even more is to use this homemade salsa recipe and this homemade refried beans recipe.  I like to make a big pot of the refried beans and keep them in my freezer for when I’m short on time to make dinner…or just for these tacos (maybe I am eating way to many of them).

Breakfast Tacos
Author: 
 
Ingredients
  • 4 large eggs
  • ¼ cup milk
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ teaspoon dried cilantro, optional
  • ½ teaspoon of butter
  • 1½ cup refried beans, store bought or homemade
  • 8 slices of bacon cut in half and cooked to the crispiness you prefer
  • 1 cup of shredded cheddar cheese
  • 2 green onions, sliced
  • 8 taco size flour tortillas
  • Restaurant style salsa, see recipe link in post.
Directions
  1. Wrap tortillas in foil and place in a 350 degree oven for 10 to 15 minutes, until warmed through.
  2. In a medium size bowl add the eggs and milk and whisk to combine, then add the salt, pepper and dried cilantro.
  3. Using a non-stick pan over medium heat, add butter. When butter is completely melted add egg mixture gently stirring with a spatula until just about completely cook. Take eggs off the heat and set aside. They will continue to cook.
  4. *To Assemble Tacos*
  5. Spread a large tablespoon of beans in the center of the warm flour tortilla, then top with an ⅛ of the eggs, bacon, cheese, green onion, and salsa. Repeat with each flour tortilla
  6. Enjoy!

 

Until Next Time…

XOXO

Breakfast Tacos
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Spinach Basil Pesto

I’m obsessed!  I can’t stop making and eating spinach basil pesto!

Spinach Basil Pesto

It is so easy to make..why not make it tonight?

Do you know what the beauty of pesto is?  Besides all the deliciously healthy ingredients?  You can swap any number of ingredients and still have a delicious tasting pesto.  Now, we all know the traditional pesto is made with mostly basil, but I wanted to add some vitamin packed greens to my family’s dinner with spinach.  So I swapped out about 80% of the basil for spinach.  You can even use 100% spinach if you choose.  I don’t usually have pine nuts in the house so I prefer to use sliced almonds.

Spinach Basil Pesto

I leave my pesto a little on the chunky side.  I like the texture, but if you prefer a smooth consistency, pluse away!

4.7 from 3 reviews
Spinach Basil Pesto
Author: 
 
Ingredients
  • 2 cups fresh spinach
  • 1 cup fresh basil leaves
  • 5 cloves of garlic, peeled
  • ¼ cup silvered raw almonds
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 shakes of Tabasco
  • Juice and zest from ½ a lemon
  • ¼ cup grated parmesan cheese
  • ¼ cup to ½ cup olive oil
Directions
  1. In a food processor or blender, add the spinach, basil, garlic, almonds, salt, pepper, Tabasco, juice and zest from lemon, and 4 tablespoons of olive oil.
  2. Pulse mixture until almost smooth.
  3. Add parmesan cheese.
  4. Slowly drizzle more olive oil and pulse until you get the consistency desired.
  5. **Store in a air-tight container in the fridge for up to 5 days.
  6. **Add a small about of olive oil to the top of your container of spinach basil pesto when storing it in the refrigerator, to keep it from browning.

My favorite ways to eat pesto?  There are so many, but to name a few…

  • over pasta
  • smeared on toast
  • to replace mayo on sandwiches
  • as a salad dressing
  • as the sauce on a pizza
  • baked over chicken
  • on burgers
  • baked on fish
  • spread on a grilled cheese
  • sautéed with veggies
  • or….out of the jar with a spoon!

 

Spinach Basil Pesto

Until Next Time…

XOXO

Spinach Basil Pesto
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An Easter Treat ~ Vermont Maple Curemaster Reserve Ham

 

It’s finally Spring Time!

Vermont Maple Curemaster Reserve Ham

When I think of Spring Time I think of Easter and the excitement to once again spend time with all of my family and friends.

My mom always made Easter such a special holiday when I was little, as Easter is known as the Italian version of Thanksgiving;  She loved Spring time because the flowers were blooming and the birds were chirping, and since the weather was so nice, we would always have our Easter dinner outside.  She would start early in the morning cooking a ham and all the sides.  I remember waking up to my stomach growling at the wonderful smells that came from our kitchen.

But, before dinner ever started there was a neighborhood Easter egg hunt that spanned across 3 neighbor’s yards.  The plastic eggs were filled to the brim with chocolate candy and small toys.  If you were one of the lucky ones, you found the golden egg that was full of cold hard cash.

When I was in my mid 20’s Easter became my favorite holiday for a whole different reason, Easter Sunday is the day I met my Handsome (that story at a later date).

Now that I have a family of my own, my goal is to make sure both my family and friends alike feel as special as possible at my Easter dinner.  And one of the ways I plan on showing them how much I care is by serving them a CUREMASTER RESERVE® Premium Spiral Sliced Ham.

Vermont Maple Curemaster Reserve Ham

For over half a century they have perfected the art of making ham.  Curemaster Reserve uses the finest cuts.  Each ham is hand trimmed and hardwood smoked.  The entire process is overseen by the Curemaster himself, Brian Hendrickson.  Since 1963 there have only been 7 Curemasters (can you imagine the pressure of that job?).

They make it so easy to get one of their exclusive small batch hams.  See how here

Vermont Maple Curemaster Reserve Ham

I chose the Vermont Maple Ham along with the Apple Cider Bourbon Glaze here is where you make your selection.

Vermont Maple Curemaster Reserve Ham

There are 5 different varieties of gourmet ham to choose from including Camp Sugar Rubbed, Brown Sugar, Clover Honey, and Double Smoked.  The other Glaze flavors are Brown Sugar Sriracha, Pineapple Ginger, Crunchy Brown Sugar, Honey Dijon, and Cranberry Chipotle. The combinations are endless!  To see a detail of each flavor click here. When you check it out make sure you take a look at the Glaze Flights.  I’m definitely going to order one of those next time.

Once you order your ham the hard work is over, there are no long lines to stand in because your ham arrives right to your front door (mine arrived in 2 days).  I was so worried that I wasn’t going to be home when my ham arrived, but no worries there either.  It arrives safely inside an insulated cooler with 4 freezer packs.  The ham itself is so beautifully packaged, no tin foil here.  Learn more about their decades old craft.

Vermont Maple Curemaster Reserve HamThe directions come in a booklet with a few ham recipes  (just in case you have leftovers).  It really is super easy, just heat the ham up, add the glaze and serve.  The smell that wafts though the air while it’s heating up will have your mouth-watering and your tummies growling, just like when I was a kid.

Vermont Maple Curemaster Reserve Ham

I definitely recommend the CUREMASTER RESERVE® Ham if you want your guests to feel special at your Easter dinner.

Vermont Maple Curemaster Reserve Ham

Receive $20.00 off your own Curemaster Reserve Ham.  Just enter TRYCUREMASTERHAM20 when placing your order.

Vermont Maple Curemaster Reserve Ham

**Thank you to the  wonderful people at Curemaster Reserve.  They were very kind and sent me my own ham to try.  The ease of ordering and the delicious taste (Really, like no other ham I’ve ever had) will definitely have me buying one for every holiday from now on!

 

Until Next Time… Happy Easter!

XOXO

Vermont Maple Curemaster Reserve Ham
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Homemade Italian Breadcrumbs

Have you ever made homemade breadcrumbs?

In just minutes you can have fresh delicious Italian breadcrumbs without all the preservatives of store bought brands and have them anytime you want for just pennies!  It’s so easy.

Homemade Italian Breadcrumbs

Once you start making your own I promise you will never spend another dime on store bought brands again.

In our home we always have a few slices of bread (usually the ends) no one eats before they open a new loaf.  And, there are always left over hot dog and hamburger buns when we have BBq’s and beach bonfires.  Before the bread gets moldy I throw it in a large zip lock bag that I keep in the freezer.  Whenever I have a slice here, a roll there, I throw it in the bag.  The bag get full before you know it and then you are ready to make your homemade breadcrumbs.

Homemade Italian Breadcrumbs

This is a stack of bread crusts that I had left over when I made turkey stuffing for the holidays with a few ends of French bread thrown in.  I make my breadcrumbs directly from frozen bread.

Fresh Bread Breadcrumbs

If you are making it from fresh bread you need to preheat your oven to 300 degrees.  Chop the bread into rough cubes and place on a cookie sheet in a single layer.  Place in the oven and bake for about 15 minutes, just until golden brown.  you want the bread dried out more than you want it browned. Please watch closely as the bread can burn quickly.

Once the bread is dried out place in your food processor or blender and follow the directions below.

Homemade Italian Breadcrumbs

These are the seasonings that I prefer to use in my Italian seasoning, but you can swap any herb or spice that you like.  I don’t add salt to mine, but you can.

Homemade Italian Breadcrumbs
Author: 
 
Ingredients
  • 2 cups frozen bread/buns/rolls
  • 2 teaspoons dried basil
  • 1½ teaspoon oregano
  • 1½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried rosemary
  • ½ teaspoon black pepper
Directions
  1. In a food processor or blender place bread pieces.
  2. Pulse just until bread becomes crumbs.
  3. Add basil, oregano, garlic powder, onion powder, rosemary, and black pepper.
  4. Add pulse just until the spices and herbs are incorporated. Do not over pluse. You want the basil, rosemary, and oregano to still be in tact.
Memos
If using fresh herbs increase the amount used. Dried herbs are more concentrated.
Store breadcrumbs in an air tight container in the fridge for a week.
You can store any extra breadcrumbs in the freezer, place in ziplock bags removing all the air. It will stay fresh for several months.

 

These fried zucchini rounds would taste great with these homemade bread crumbs.

Delicious homemade Italian breadcrumbs any time you need them!

Homemade Italian Breadcrumbs

 

Until Next Time…

XOXO

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Carrot Cake Bars

Carrot Cake Bars

I can’t believe I’m admitting this, but I have never tasted carrot cake… until a couple of weeks ago.

I was out with a few friends and we all decided to share a dessert.  I didn’t want to be one of those pain in the neck friends who says “I don’t like that” so I said nothing and tried it.

It’s not that I didn’t like carrot cake, it’s just that the idea of carrots and cake just didn’t go together in my head. So I never tried it…  Boy, was I missing out!

I can’t believe all that goodness has not been in my life!  I have to admit I’m slightly obsessed now.

I started scouring my old cook books for some traditional old-fashion carrot cake recipes, but soon discovered I wanted something just a little different.  After a bit of trial and error and a few days of a full belly I created these carrot cake bars.

Carrot Cake Bars

Carrots are such a beautiful spring color!  Yay!  Spring will be here soon.

Carrot Cake Bars

It is so much easier to pull the prepared cake out of the pan when you put parchment paper down first.  Don’t forget to spay the pan with baking spray so the parchment paper sticks and then once again over the top of the parchment paper to be sure the cake does not stick.

Once cooled cut the cake into bars.

Carrot Cake Bars

Frost however you like.  I used a squiggle pattern today, but a frosting covering the entire top also looks pretty.

4.9 from 8 reviews
Carrot Cake Bars
Author: 
 
Ingredients
  • 1¼ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • 1 large egg
  • ½ cup brown sugar, packed
  • ¼ cup honey
  • ⅓ cup vegetable oil
  • 1½ tablespoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 cup grated carrots
  • FOR THE CREAM CHEESE GLAZE
  • ¼ cup butter Softened
  • 4 oz. cream cheese
  • 1 teaspoon vanilla
  • 1 cup of powdered sugar
Directions
  1. Pre-heat oven to 350 degrees.
  2. Spray a 9X9 inch pan and then line with parchment paper and spray paper with baking spray. Set aside.
  3. In a medium bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.
  4. In a large bowl combine together the egg, brown sugar, honey, vegetable oil, vanilla, cinnamon, and nutmeg.
  5. Add the flour mixture to the ingredients in the large bowl, fold in just until combined.
  6. Gently fold in grated carrots, just until combined. Do not over mix.
  7. Place batter into the prepared baking pan and loosely top with a piece of foil.
  8. Bake for approximately 25 to 30 minutes, until top is golden brown or a toothpick inserted into the center of the cake comes out clean.
  9. Allow to cool completely prior to cutting into bars and frosting.
  10. CREAM CHEESE FROSTING
  11. Beat the butter and cream cheese until fluffy. Add in the vanilla and the powdered sugar and beat until smooth.
  12. Top carrot cake bars with frosting.
  13. Store bars in the refrigerator for up to 3 days.

Enjoy!

Carrot Cake Bars

 

 

Until Next Time…

XOXO

 

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Pan Fried Cinnamon Sugar Bananas

Do you know just how good bananas are for you?

I read that we should all be eating two bananas a day, especially people with anxiety, high blood pressure, heart problems, and stress (and who doesn’t have that?).  Bananas are one of the few fruits that contain the amino acid, tryptophan, plus vitamin B6.  The two nutrients together are a natural chemical that is known to relieve depression.

pan fried cinnamon sugar bananas

That’s why these are the perfect morning and evening snack!  In a about 10 minutes you can be eating a delicious sweet drool-worthy (healthy) snack.  This recipe transforms the boring old bananas to something you can serve to dinner guests over ice cream for an elegant dessert.

pan fried cinnamon sugar bananas

It’s preferable to use bananas that are just on the verge of being ripe.  I tried making this with very ripe ones and they just feel apart.  They still tasted delicious and I mixed them in my oatmeal, but to stand up to yogurt or ice cream the texture is much better if they are a bit on the firmer side.

pan fried cinnamon sugar bananas

Add the cinnamon, sugar, butter, and honey to a skillet over medium heat.

pan fried cinnamon sugar bananas

Pan fry until caramelized, then do the same on the other side.

pan fried cinnamon sugar bananas

Dust with a bit more cinnamon and sugar.

Enjoy!

 

5.0 from 2 reviews
Pan Fried Cinnamon Sugar Bananas
Author: 
 
Ingredients
  • 2 Bananas
  • ¾ teaspoon cinnamon +cinnamon for dusting
  • ½ teaspoon sugar + sugar for dusting
  • 2 tablespoon honey
  • 1 tablespoon butter
Directions
  1. Cut bananas into ½ inch slices.
  2. To a medium size skillet over medium heat, add cinnamon, sugar, honey, and butter. Combine until butter is melted.
  3. Add slices and cook for 3 minutes until the bananas start to caramelize and turn golden brown.
  4. Flip, and cook on the other side for 3 more minutes, until that side has turned golden brown.
  5. Serve over yogurt, ice cream, pancakes, or just eat as is.
  6. Dust with a little more cinnamon and sugar.

They would also taste great over this recipe of French Toast.

These pan-fried cinnamon sugar bananas taste delicious and are good for you, too!  Win-Win!

Until next Time…

XOXO

Pan Fried Cinnamon Sugar Bananas. So easy to make and delicious to eat!
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Homemade Buttermilk Ranch Dressing

What do you dip in your Ranch Dressing?

For me, it all started back in high school.  My friends and I would go to the local pizza parlor and get ranch dressing to dip our pizzas in.  Then, when I was in my “I only eat salad” phase I would use those Hidden Valley packages to make “homemade” ranch dressing.

Those packages tasted so good, but if you look at the ingredients, they are not so good.  So for a long time I didn’t eat ranch dressing.

Until now!

Homemade Ranch Dressing

I love to eat this ranch dressing with fresh vegetables, or wings, or pizza, and of course, salads!  Everyone who has ever tasted this homemade buttermilk ranch dressing has always asked me for the recipe as soon as they have their very first bite.

Ranch Dressing

Buttermilk Ranch Dressing Notes:

  1. Make sure you mince the garlic as finely as possible or use a zester if you have one.
  2. This dressing gets better tasting as it sits in the fridge for a day or so.
  3.  Store in the refrigerator for up to 5 days in a jar with a tightly closed lid.
  4. If you don’t have buttermilk on hand, you can make it.  Pour 1 1/4 teaspoon of white vinegar into a 1-cup liquid measuring cup.  Fill up the cup to the 1/2 cup mark with milk (whole milk, preferably).  Let sit for 15 minutes.
  5. To make Ranch Dip (instead of dressing) use 1/4 cup of buttermilk instead of 1/2 cup

Ranch Dressing

Cooking Tip:  I use this whisk and these jars to hold my salad dressings.

5.0 from 3 reviews
Homemade Buttermilk Ranch Dressing
Author: 
 
Ingredients
  • 1 cup mayonnaise
  • ¾ cup sour cream
  • ½ cup buttermilk, plus extra for desired consistency
  • 1 teaspoon rice wine vinegar
  • 1 garlic clove, finely minced
  • 1½ teaspoon fresh mined parsley (or 1 teaspoon dried parsley)
  • 1 teaspoon fresh mined fresh dill or (3/4 teaspoon dried dill)
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper (or to taste)
Directions
  1. Chop garlic as fine as possible.
  2. In a medium bowl whisk together all ingredients until they are well combined and the mixture is smooth.
  3. If your dressing is too thick. Use a tablespoon at a time of the buttermilk to thin out the dressing to your desired consistency.
  4. Store Ranch Dressing in a jar with a tightly closed lid.
  5. Keep in the refrigerator.

Until Next Time…

XOXO

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Classic Peanut Butter Cookies

The Classic ~

Peanut Butter Cookies

Are they your favorite cookie?

The classic peanut butter cookies always ranks very high on the list for most peanut butter lovers.  These cookies are thick and soft and literally melt in your mouth.  They are not hard and crunchy like some other peanut butter cookies you may have tried.

Get ready to fall in love with these peanut butter cookies!

Classic Peanut Butter Cookies

I just love making cookies and besides the actual baking sheet I just couldn’t do it as easily without my Silpat.  The silpat makes cleanup a breeze.  Do you use a Silpat?

Classic Peanut Butter Cookies

5.0 from 7 reviews
Classic Peanut Butter Cookies
Author: 
 
Ingredients
  • 1 cup creamy peanut butter
  • ½ cup butter, softened
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup brown sugar, firmly packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • ¼ cup granulated sugar, for sprinkling
Directions
  1. Preheat oven to 350 degrees
  2. Line a baking sheet with parchment paper or a silpat, set aside.
  3. In a medium size bowl, whisk together the flour, baking soda, baking powder and salt to combine.
  4. In a large bowl, using a hand mixer (or stand mixer), cream together the peanut butter, butter, granulated sugar, brown sugar, egg and vanilla, until smooth.
  5. Add the flour mixture slowly to the peanut butter mixture, just until it is completely blended.
  6. Roll dough into 1 inch balls. Place cookies onto the lined baking sheet 2 inches apart.
  7. Slightly flatten each cookie.
  8. Using a fork press press a criss-cross pattern into cookie.
  9. Sprinkle each cookie with remaining sugar.
  10. Bake cookies for 8 to 10 minutes or until lightly golden. To make sure they are soft and chewy, be careful to not over bake.
  11. Let cookies cool on a wire rack.

What is your favorite type of cookie?

**Affilate Links are in this post.

Until Next Time…

XOXO

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Skillet Steak Nachos

I love nachos!

Do you like nachos?  

Have you ever made skillet steak nachos?

These nachos are a party in a skillet!

Skillet Steak Nachos

There is nothing like nachos, they are the perfect food for watching the big game, or tailgating, or just because.  Whether your team made the play-offs or not, you can still enjoy the day once you sit down with your favorite beverage and these delicious skillet steak nachos!

Skillet Steak Nachos

These skillet steak nachos are perfect to feed a crowd or just 1 because you can tailor them to your own size and taste.  Each person can add exactly what they like in them!

Skillet Steak Nachos

These nachos would taste delicious with this beverage, or this one.

What beverage would you like to drink with skillet steak nachos?

Cooking Tip: I use this Cast Iron Skillet whan making these nachos.

5.0 from 1 reviews
Cooking Tip: I use this Cast Iron Skillet whan making these nachos.Skillet Steak Nachos
Author: 
 
Ingredients
  • ½ bag round tortilla chips
  • 1 cup pepper jack or mexican blend cheese, shredded
  • 1 semi-cooked steak, cut into bite size pieces
  • 1 large tomato, diced
  • 1 jalapeno, seeds removed and diced
  • 1 lime, juiced
  • a small handful cilantro, chopped
  • sour cream
Directions
  1. Preheat oven to 400 degrees.
  2. In a cast iron skillet add a layer of chips topped with a layer of cheese, steak, tomatoes, jalapeno, and a little of the lime juice.
  3. Repeat these layers until all the ingredients have been used.
  4. Place in oven for 8 - 10 minutes or until the cheese is melted.
  5. Top nachos with sour cream and cilantro.
Memos
*Cook the steak until it is half way done. If you cook it completely prior to making the nachos the steak pieces will be way over done when the nachos are done.

*Other topping suggestions - guacamole, black olives, sweet peppers, green onions, corn, red onions, grilled onions, green chiles, pinto beans, salsa,this list is endless.

Until Next Time…

XOXO

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Game Day Eats

Hello football fans!

Today I’ve rounded up all the best game day eats recipes that would be perfect to serve at your Super Bowl party.

All of these recipes are favorites of my family and friends and are sure to become your favorites too.

Just click on the title for the full recipe.

Restaurant Style Salsa

Restaurant Style Salsa

Strawberry, Jalapeño & Brie Crisps

Strawberry, Jalapeño, & Brie Crisps

Football and Wine

Meatball Siders

Spinach and Mozzarella Pinwheels

Spinach and Mozzarella Pinwheels

Fried Zucchini Rounds with dip

 Fried Zucchini Rounds

Hummus 3

Hummus

Meatball and Biscuit Bake

Meatball and Biscuit Bake

Shredded beef Taquitos

Shredded Beef Taquitos

7 Up Pulled Pork

Pulled Pork made with 7UP

Not Your mamas Grilled Cheese

 Oozy Gooey Grilled Cheese

Pound Cake Churro Bites

 Pound Cake Churro Bites

sex in a pan

Sex In A Pan

Amaretto Biscotti with chocolate

Amaretto Biscotti

Cinnamon Brown Sugar Popcorn

Cinnamon Brown Sugar Popcorn

Brown Sugar Toffee Bars with biscoff Spread Brown Sugar Toffee Bars

Until Next Time…

XOXO

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