Sunny Side Up Mexican Eggs

Mexican Eggs

Tired of the same old sunny side up eggs in the morning?

Love Mexican food?

How about Sunny Side Up Mexican Eggs?

Mexican eggs

I bet you will love them as much as my family and I did.  The concept of this recipe all came together when I made my homemade refried beans (recipe found here).  I went shopping the following day at a store I don’t frequent that often I found adorable 3-inch size corn tortillas and it hit me.  They were the perfect size to hold a sunny side up eggs add a little of the homemade refried beans and you have a delicious breakfast that is perfect for Sunday morning.

If you can’t find the 3-inch size corn tortillas you could always use a large biscuit cutter to cut a larger corn tortilla to the size you want or if you are in the mood for 2 sunny side up eggs you can put them both on one larger corn tortilla.  That is the beauty of this breakfast you can customize it to you and your guests likes.

Mexican Eggs

5.0 from 5 reviews
Sunny Side Up Mexican Eggs
Author: 
 
Ingredients
  • Corn tortillas
  • Refried beans homemade or canned
  • Sunny side up eggs
  • 4 tablespoons of Vegetable oil
  • Fresh cilantro or parsley
  • Salt & fresh cracked pepper to taste
Directions
  1. Heat beans in a sauce pan over medium heat until they are warmed through.
  2. In skillet add vegetable oil and cook over medium high heat. Once the oil is hot, add the tortillas to the pan 2 at a time. Cook until golden brown and then flip to cook the other side. Once cooked remove from skillet and place on a paper towel lined plate.
  3. In a non-stick pan cook eggs sunny side up.
  4. **To Assemble**
  5. Placed about 2 tablespoons of the warmed retried beans on to the fried tortillas and then place to sunny side egg on top of the beans. Season with salt and pepper. Add the chopped cilantro or parsley.
  6. If you like things on the spicier side a few shakes of Tabasco or some salsa would be yummy!

Mexican Eggs

 

Enjoy these Mexican Eggs this weekend!

 

Until next time…

xoxo

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Penne with Sausage and Peppers

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.  #WildSideOfFlavor #CollectiveBias

Penne with Sausage and Peppers

Looking for a meal that has rich bold flavors?

This Penne with Sausage and Peppers is the answer!

I’m trying to feed my family meals that don’t contain MSG, or fillers, or artificial flavors and colors (this is sometimes very difficult to do). I was happy when I came upon Jack Link’s Wild Side Sausages while I was shopping at Walmart in their package deli refrigerator section of the store.  Jack Link’s quality, tradition, and great tasting sausage go back over 100 years.  Plus, their sausages are high in protein and they have that delicious bold flavor my family loves.

Penne with Sausage and Peppers

I couldn’t wait to get some home and combine it with a pasta and cream sauce.  The only problem was deciding which flavor to buy.  I couldn’t decide, so I got 2, the Original and the Jalapeño Flavor.  I’ll pick up the Jack Link’s Wild Side Sausages Cheddar Flavor, next time.

Penne with Sausage and Peppers

Once I tried Jack Link’s Wild Side Sausage I knew I had a winning meal on my hands that my family would love.  They are great alone or in a recipe and because they are fully cooked, the meal comes together quickly.

Do you want to know my favorite thing about this delicious meal?

It’s made in one pot!!!

Penne with Sausage and Peppers

Here’s how I made the Penne with Sausage and Peppers…

Penne with Sausage and Peppers

Heat olive oil in a large hot skillet or pan, and then add the onions.

Add the cut rounds of Jack Link’s Wild Side Sausages Jalapeño Flavor or whatever flavor you choose.

Put the rest of the ingredients into the skillet and in about 20 minutes you have a delicious meal ready to go onto the table.  After the dish is plated sprinkle each with parmesan cheese.

Penne with Sausage and Peppers

4.7 from 11 reviews
Penne with Sausage and Peppers
Author: 
 
Ingredients
  • 1 Tablespoon Olive Oil
  • 1 Medium Size Onion, diced
  • 1 Package of Jack Link’s Wild Side Sausages Jalapeño Flavor sliced into rounds
  • 1 Medium Orange Bell Pepper, diced
  • 1 Medium Yellow Bell Pepper, diced
  • 2 Cloves of Garlic, minced
  • 1½ Cups Chicken Broth
  • 1 Cup Half & Half
  • 1 14.5oz Can Italian Stewed Tomatoes, chop tomatoes into smaller pieces
  • 1 LB Box of Penne Pasta
  • 1 Tablespoon Black Pepper
  • 1 Teaspoon Salt
  • ¼ cup of grated parmesan cheese
Directions
  1. In a large skillet, heat olive oil until hot and add onions. Cook until translucent.
  2. Add sausage rounds and cook for 3 minutes.
  3. To the skillet add the garlic, bell peppers, salt, and pepper. Cook for 5 minutes.
  4. Add the tomatoes, broth, half & half, and dried pasta to the skillet, stir to combine. Bring mixture to a boil and cover. Turn heat down and simmer for 20 minutes, stirring occasionally.
  5. If more liquid is needed, add a bit more chicken broth.
  6. Check to make sure pasta is done to your liking and serve.
  7. Sprinkle each plate full with parmesan grated cheese.

Penne with Sausage and Peppers

 

 

 

 

 

What is your favorite meal to make with sausage?

 

 

 

 

 

 

 

Until Next Time…

XOXO

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This entry was posted in Dinner.

Refried Beans?!?!?

I’m a bit confused.  Can you tell by the title?

I’m making pinto beans from scratch and blending them, but I’m not refrying them.  Yet they are still called refried beans.  See why I’m confused?

I think, (I could be wrong) Mexican restaurants would cook pinto beans like I’m doing here.  After the beans were mashed they cook or “fry” them in a pan of lard.  Just to let you know, that is NOT happening in this recipe.

Why buy a can when you can make them so easily?

Why are we so conditioned to buy cans of refried beans, when they are so darn easy to make? And, in my opinion so much more delicious, and by far more economical when made from scratch.

Whether they are made on the stovetop or in a slow cooker, it’s simple to do (I’ve provided both directions below).

Want to know a secret?  I don’t even soak my beans, I never have and probably never will!  Soaking is just one extra step I always forget, and a lot of times I decide in the morning I want bean burritos for dinner.  When you make refried beans yourself, you can add whatever seasonings you like, if you love the taste of garlic, add a few more fresh garlic cloves.  Don’t like cumin, just don’t add it.

 

Refried Beans. Easy to make & delicious!. Give it a try.

There are so many wonderful recipes you can make with refried beans.  Check back to see what I’ve made.

4.5 from 4 reviews
Refried Beans?!?!?
Author: 
 
Ingredients
  • 2 Pounds Pinto Beans
  • 1 Large Onion - cut into 4 pieces
  • 3 Garlic Cloves - peeled
  • 1 14.5 oz. Can Chicken Broth or Vegetable Broth
  • 2 Tablespoon Salt
  • 1 Tablespoon Pepper
  • 1 Teaspoon Sweet Paprika
  • 1 Teaspoon Cumin
  • 1 Teaspoon Italian Seasoning
  • 4 Shakes Tabasco
  • 9 Cup Water, or more if needed
Directions
  1. Rinse beans in a colander.
  2. Place beans and all ingredients in a large stockpot.
  3. Cook over med-high heat, so beans are at a constant slow boil for 3 hours or until beans are tender. Stirring occasionally.
  4. Drain beans keeping about 3 cups of the cooking liquid in a separate bowl.
  5. Return beans to the stockpot.
  6. Add about 1 cup of the liquid back into the stockpot.
  7. Using and immersion blender or a potato masher, mash the beans, onions, and garlic to your preferred consistency. Add more liquid as needed.
  8. Taste and add more seasoning if needed.
  9. **While cooking, always have the water at least 2 inches over beans.
  10. TO MAKE THE BEANS IN A SLOW COOKER
  11. Place the all of the above ingredients in a slow cooker.
  12. Cook on HIGH for 4 - 5 hours
  13. Cook on Low for 6 -8 hours
  14. Then follow the above instructions once the beans are cooked.

 

Let me know what your favorite recipe using refried beans is.

Until Next Time…

XOXO

 

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Shredded Pork Tacos

Tuesday isn’t the only day my family loves to eat shredded pork tacos for dinner.

Delicious Shredded Pork Tacos!  Easy when you make them in the slow cooker.

I really enjoy serving tacos for dinner!  Do you know why?  Because, tacos are great to customize.  Everyone at the table is happy.  Each person can add as many or as little “extras” as they choose, which makes dinner time so pleasant.

Shredded Pork Tacos

As you can see by the pictures I am definitely a taco purist.  I don’t like piling up a ton of “extras” on my tacos.  If you do, here are a few of my suggestions:

  1. Avocado
  2. Salsa, Salsa Verde, or a Sweet Salsa (Mango, Pineapple, or any other sweet salsa)
  3. Tomatoes
  4. Cheese
  5. Cole Slaw
  6. Jalapeno’s
  7. Sour Cream
  8. Bell Peppers
  9. Green Onions
  10. Corn

 

Shredded Pork Tacos
Author: 
 
Ingredients
  • 4 Pound Pork Butt (boneless)
  • 1 Red Onion
  • 3 Cloves of Garlic
  • RUB
  • 1 Tablespoon salt
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Cumin
  • 1 Teaspoon Cayenne
  • 1Teaspoon Garlic Powder
  • TACOS
  • Corn Tortillas
  • Cliantro
  • Juice from 2 limes
Directions
  1. FOR THE PORK
  2. In a small bowl combine all the RUB ingredients. Set aside.
  3. Cut the onion in ½. Cut the one half side of the onion in quarters and place in the bottom of the Slow Cooker.
  4. Chop finely the other ½ of the onion and set aside.
  5. Peel garlic cloves and place in the bottom of the Slow Cooker along with the onion.
  6. Rub the Pork Butt generously on all sides with the RUB and place (fat side up) in the Slow Cooker on top of the garlic and onions.
  7. Cook on low for 8 hours or just until the meat fall apart.
  8. Once pork is cool enough to handle, place on a cutting board with drip catchers and shred by using 2 forks.
  9. TACOS
  10. Heat corn tortillas on both sides over the stove top flame or in a dry pan until the edges are brown or warmed through.
  11. Fill each taco with pork, chopped red onion, and cilantro. Top each taco with the juice from a ¼ of a lime.

Shredded Pork Tacos

For my Pulled Pork made with 7up recipe click here.

Until Next Time…

XOXO

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This entry was posted in Home.

[ad] Easy Southwest Quinoa Bowl

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SimpleSatisfyingSalads #EverydayEffortless #CollectiveBias

Southwest Quinoa Bowl

It seems lately, I’ve been so busy I can hardly get dinner on the table before 7:00 pm.  Do you ever have nights like that?  Even though I’m busy, I still have a family that needs a great tasting healthy meal.  I’ve decided to scour the grocery store for easy to prepare ingredients that are also great tasting and healthy! Continue reading →

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The Year Of The Monkey!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ChineseNYeats #CollectiveBias

Did you know in the Chinese Culture, 2016 is the year of the Monkey?

When the kids were younger Handsome and I would use different culture’s holidays to teach our children a little about that culture.  I would always make my version of their traditional meal (ok, sometimes my version of Chinese food would be take-out). Continue reading →

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Creamy Potato Soup

There is nothing better on a chilly winter’s day than eating a big bowl of creamy potato soup in front of a roaring fire!

Creamy Potato Soup, Campbell's, Progresso, Cup a Soup

Living in sunny Southern California, I’m not use to so many over cast colder than average winter days.  Maybe we have these days every year and I just block them out.  Either way, I am taking advantage of these gloomy days to enjoy the stick to your ribs kind of comfort food I love so very much.

Creamy Potato Soup

This creamy potato soup is my favorite this winter so far for so many reasons, first, it’s delicious and second, it’s so darn easy to make. Continue reading →

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Football and Wine

 

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FlavorsOfTheGame #CollectiveBias

The following content is intended for readers who are 21 or older.

We love football season (and wine)!

The excitement of the games, the cheering, the smack talking, and most of all we love football food!

Beringer wine Continue reading →

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National Hot Tea Month

The decorations are down and the hustle and bustle of the holidays are over.  It’s January!  My favorite thing to do when it’s cold and dreary outside is cuddle up in my reading chair wearing sweats and fuzzy socks, along with a couple of great cookbooks to read and a hot cup of tea.  All is calm when there is a cup of hot tea in my hand.

Lipton tea, Tetley Tea, Twinings Tea, Davids Tea, Tim Hortons Tea Continue reading →

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