Mexican

Sausage & Egg Breakfast Tostadas

Happy Sunday!  I’ve been under the weather the last few weeks I was sick and I have a neck injury that has been dragging me down a bit.  I’m getting better slowly but it’s been taking longer than I’d like.  I have a few recipes ready to go so I’ll be sharing more regularly now, hopefully.

Breakfast is an important meal! I’m not a big fan of breakfast foods so I try and make breakfast more enjoyable with foods I do love.  That’s where these  breakfast tostadas come in.  It’s nothing new that I love tostadas but breakfast just got better with this recipe.  You can switch it up with all your favorite breakfast ingredients.

Give it a try!

Sausage & Egg Breakfast Tostadas
Servings: 6 Tostadas

Ingredients:
8 eggs
2 T water/cream
8 oz breakfast sausage. bacon or ham
1/2 cup shredded cheese
4 T cilantro, chopped
6 corn tostadas
Cooking spray or butter
salt, to taste
pepper, to taste

Additional Optional Toppings:
Salsa
Hot sauce
Avocado
Onion
Tomatoes
Guacamole
Sour Cream

Directions:

Heat a medium sauté pan on medium heat. Add in the sausage and cook until cooked through breaking up into pieces.  Once cooked through, remove from the pan and drain on a paper towel on a plate.  Set aside.  (If using bacon or ham, dice up and cook fully)

In a bowl, crack eggs and whisk together.  Add in the water or cream and whisk.  Heat same sauté pan over medium heat again and spray pan with cooking spray and add in the eggs.  Cook the eggs mixing often. Once eggs are completely cooked remove from heat and season with salt and pepper.

Now to assemble the tostadas, spread egg mixture down evenly over tostadas, top with sausage and cheese and any addition toppings and serve. You can make this recipe with bacon

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My Affair With Tostadas!

It’s no surprise that I love tacos. But I have a confession.  I’ve been cheating on tacos with tostadas!  The last year my love for tostadas has grown so much.  I can’t tell you how much I love those crispy flat tortillas!! There have been times I felt like I was posting at least one tostada picture a week on my social media.

I thought I’d share some of my favorites on my blog.  It’s super simple to put together a delicious tostadas dinner.  I figured I’d share some tips!

First you need to start out with a crispy tostada shell.  I’ve only ever seen corn tostadas but if you see flour tostadas give them a go!  You next need to add a delicious protein.  This can be steak, chicken, shrimp or to keep it vegetarian you can add beans or even eggs.  Next is your choice of delicious toppings.  You can add onions, tomatoes, cilantro, jalapeños, avocado, sour cream, cheese, cheese sauce, guacamole or salsa. Breakfast tostadas are also a great idea.  Just add some eggs and chorizo, sausage or bacon and your toppings and you have successfully made a breakfast tostada!  Or be like me and just eat a regular tostada for breakfast.  No eggs required!! Ha, Ha!

I try and keep tostadas on hand because they have a long shelf life and it’s a great way to throw together a quick dinner.  Here are 4 of my tostadas below with the ingridents.  My favorites are #3 and #4 just because I love steak!!  Check them out! Leave your favorite in the comments! Each of these recipes will make 2 tostadas and you can obviously use more or less of the toppings to your likings.  Enjoy!

1# Spicy Chicken Tostada

Ingredients:
2 Tostadas
1 T diced onion
1 T diced jalapeños
4 oz cooked chicken
1/4 cup cooked refried beans
2 T queso sauce
2 T shredded cheese

Directions: Spread cooked refried beans over tostadas.  Top chicken, onions, jalapeños, shredded cheese and drizzle of queso sauce. Enjoy. 

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#2 Pulled Pork Tostada

Ingredients:
2 Tostadas
4 Oz leftover pulled pork
1/4 cup cooked refried beans
2 T diced onion
2 T salsa
6 slices jalapeños
2 T shredded cheese

Directions: Spread the refried beans over the tostadas.  Top with pork, onions and jalapeños and shredded cheese and drizzle over salsa. 

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#3 Skirt Steak Tostadas

Ingredients:
2 Tostadas
4 oz Skirt Steak, Cooked
1/4 cup guacamole
2 T chopped onion
1 T chopped cilantro
2 T queso fresco
2 T salsa
2 lime squeezes

Directions: Spread out guacamole over tostadas.  Top with skirt steak, onion, and queso fresco, drizzle salsa over tostadas and finish with chopped cilantro and squeeze of lime.

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#4 Filet Mignon Steak Tacos

Ingredients:
2 Tostadas
4 oz  filet mignon, cooked
3 T sour cream
2 T chopped jalapeno
2 T diced onion
2 T cilantro
3 T Chihuahua Cheese

Directions: Spread sour cream over the tostadas and lay out steak and continue with toppings, jalapeno, onion, cheese and then Chihuahua cheese.

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Skirt Steak Taco Bowl with Mexican Cauliflower Rice

Skirt Steak Taco Bowl with Mexican Cauliflower Rice

I’ve never been a big fan of cauliflower unless it was smothered with gooey cheese. However, while trying to eat Keto I’ve now become obsessed with making cauliflower rice.  I must say though I cheat a little and buy the frozen already riced cauliflower.  It honestly comes out just as good to me.  It’s a quicker and easier alternative.  Hey anything to save a mess, am I right?  Cutting up cauliflower is the worse!

I’ve done a few different rice recipes but this one I just made is probably one of my favorites.  I made this to make a taco “bowl” instead of using white or brown rice.  Give it a try. It’s only a few ingredients and yet the flavor is fantastic.  See below for the taco “bowl” I made with the rice. I also put the recipe for all the items in the bowl.

Simple Mexican Cauliflower Rice
3 servings

Ingredients:
12 oz, frozen cauliflower rice
2 T Butter
½ – ¾ cup shredded cheese (I used Mexican mix)
¼ cup chunky salsa
2 garlic cloves, minced
1 small onion, diced
2 t low sodium taco seasoning (more to taste)
½ t garlic powder
½ t onion powder
½ lime, juiced
½ T olive oil
2 T chopped fresh cilantro
Sprinkle salt and pepper

Directions: Cook cauliflower rice in the microwave according to package but reduce the cook time by 2 minutes.  Heat a medium sauté pan on high heat.  Add oil and let heat a minute before adding in the onion and garlic.  Sauté the onion and garlic for 3 minutes. Add in the cauliflower rice, butter and taco season, garlic and onion powder.  Add the salsa and lime juice and stir.  Let cook covered 4-5 minutes.  Add the shredded cheese and mix until fully melted, season with salt and pepper and sprinkle in cilantro and serve immediately.

Skirt Steak Taco Bowl

Ingredients:
Mexican Cauliflower rice, (see recipe above)
9 oz cooked protein, ( I used skirt steak)
½ red onion, diced
6 cherry tomatoes, sliced
½ cup shredded cheese
1 jalapeño, diced (remove seeds and membrane for less heat)
8 black olives, sliced
6 T guacamole
3 T sour cream
Optional: Tortilla chips for serving.

Directions: If you want low carb tortilla chips, bake your own using low carb tortillas. Cut tortilla into triangles, brush with oil and sprinkle with salt.  Bake at 400 for 8-10 minutes.  Watch the chips close as they will get brown quickly.  Remove from the oven and let cool so they can crisp up.

To assemble your bowl, start with 4 oz of Mexican cauliflower rice, top with steak, and toppings. Serve with guacamole and sour cream on the side and tortilla chips for dipping. Enjoy!

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Creamy Chicken Tacos

I’m a day late for Taco Tuesday!  Tonight was taco night in my house.  Years ago when I was in culinary school I made chicken tacos that were so delicious my Mom still talks about them.  I had made them for my whole family and made them several times.  Problem is I never wrote down the recipe.  I have a habit of doing that.  I’ve since learned my lesson and try and jot down the ingredients.   So, tonight I made chicken tacos and it was just like ones I made all those years ago.  They came out A…MAZING!  Completely delicious!!

This recipe is super simple and can be made in less than 30 minutes.  Check out the recipe!

Creamy Chicken Tacos

Ingredients:
1 lb chicken breasts, diced
1 large red pepper, diced
1 jalapeño, diced (seeds removed)
1 bunch cilantro, stems removed, chopped (reserve 4 T for topping)
1 lime, juiced
1 taco seasoning packet
1/2 T garlic powder
1/2 T onion powder
2 t chili powder
3 T olive oil
1 t salt
1 t pepper
1/3 cup sour cream
8-10 taco tortillas

Toppings:
4T chopped cilantro
6-8 oz queso fresco, crumbled
1 small onion, thinly sliced

Directions: Place chicken in a medium bowl.  Add in seasoning, spices, cilantro, 2 T olive oil and half the lime juice. Mix well.  Cover and let marinade at least 1 hour.

Once ready to cook, heat a medium size saute pan on high heat.  Add in 1 T of olive oil and then the red pepper and jalapeño and cook till tender.  Add in the chicken and cook 10-12 minutes on high heat mixing often.  Add in the juice from other half of the lime and mix well.  Once chicken is almost fully cooked, add in sour cream and stir to fully coated.  Let cook 2-3 more minutes.

Heat tortillas 40-45 seconds in the microwave.  To assemble the tacos, add 2-3 spoonfuls of the chicken mixture to tortillas, top with red onion, crumbled queso fresco and sprinkle with remaining cilantro.  Serve and enjoy!

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Spicy Chicken Enchiladas

As most people know it is Taco Tuesday, however for me it’s Enchilada Tuesday.  I’m going to share with you a simple enchilada recipe.  I am a huge fan of enchiladas.  I like making them because they are rather easy and don’t take too long to prepare, are perfect for a crowd and they are great left over.

There are so many different ways to prepare enchiladas.  I am sure mine are far from authentic but I enjoy it.  This is a spicy chicken enchilada.  They are very easy to make and can be tweaked to however you like them.  You can make these ahead of time and refrigerate until you are ready to bake them.  I wouldn’t make more than 2 days early.

Spicy Chicken Enchiladas

Ingredients:
2 cups cooked chicken, chopped or shredded (I used rotisserie Chicken)
4 cups shredded cheese (I used a Taco Blend)
¾ cup sour cream
1 medium onion, diced
3 T or more (Hot sauce) (Use whatever you have on hand)
1 t garlic powder
1 t onion powder
1 t chili powder
1 t cayenne pepper
1 large can red enchilada sauce
8-10 Fajita size flour tortillas

Optional Toppings:
Sour Cream
Cilantro
Onion

Directions:  Preheat oven to 375°.  In a large bowl mix together chicken, 2 cups of cheese, sour cream, hot sauce and spices and onion.

In an oven safe baking dish cover the bottom of the pan lightly with enchilada sauce.  Add some sauce to a large plate.  To assemble, dip tortilla in the sauce on both sides.  Add in 2 heaping spoonfuls of the chicken mixture evenly to middle of tortilla.  Roll up and place seam side down into baking dish.  Continue with remaining tortillas.

Once all completed, pour remaining enchilada sauce over the enchiladas and sprinkle the left over cheese over the top.  Bake in the oven covered with foil 35-45 minutes.  Remove foil and cook another 5-7 minutes.  I like to have the enchiladas crisp up slightly around the edges.  Let set a few minutes prior to cutting.  Top with sour cream or additional toppings.

If you are going to make ahead of time and bake when it’s time for dinner you will need to add some extra time for baking.  Maybe 15-20 minutes extra since they will be cold when baking.

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Leftover Pork Tacos

I’m sure we’ve all had leftovers in our refrigerator and by the time you remember them you have to toss right into the trash.  I do that all the time!  It’s such a waste of food and I often think to myself I should have just made enough for one meal.

I’m not a huge fan of left overs.  I have to really love the dish to even want to eat the leftovers or I have to be able to reuse the leftovers to make a new dish.  That’s exactly what we have here.

With this dish I had left over pork chops that I turned into tacos.  These pork chops were very basic. They were slightly marinated then grilled.  If you have a left over protein that has stronger flavors you may want to remove the excess flavors by wiping off the meat or rinsing (yes I know, weird.)

That is where this recipe came from.  Just using leftover pork chops.  It was something simple and took very little time to prepare.  I had all the ingredients on hand and it came together in a snap.  This is why I always try and keep ingredients for tacos at my house.  Not only because tacos is it’s own food group to me, but also because you can always put together a taco dish if you have the basics.  Like tortillas, cheese, meat, onions, avocado, etc…the list goes on.

When I first thought of this I was worried it may have been odd to use cooked pork chops for a taco.  I was wrong! Take a look at the recipe below and give it a try. It’s definitely very good, very simple and cost-effective. Use those leftovers!

Leftover Pork Tacos

Ingredients:
1 1/2 C pork cubed (cooked)
1- medium white onion, diced
2- garlic cloves, chopped
3- mini peppers any color, diced
1- cilantro bunch, chopped
1- lime, juiced
1- avocado
1T- olive oil
2t- garlic powder
2t- onion powder
1t- paprika
2t- chili powder
1t- taco seasoning (low sodium)
Pinch: Salt and Pepper
6-8 Tortillas (corn or flour)
2T- Reduced fat shredded Mexican cheese

Directions: Heat medium sauté pan over high heat. Add drizzle of olive oil and sauté onions, garlic and peppers till softened. Remove from heat and add to medium size bowl. Add in pork and cilantro (reserve some), half the oil, lime juice and spices. Mix well and marinate in the refrigerator for at least 30 minutes.

When ready to eat, heat the mixture in a sauté pan with remaining oil on medium low heat till warmed through. Stir occasionally. Reminder, you are just heating the meat as the meat is already fully cooked.

I mashed the avocado and added cilantro, lime and salt. To assemble taco add meat mixture to tortilla, top with avocado mash and finish with sprinkle of cheese. Serve and enjoy!

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Shrimp Fajitas

Shrimp fajitas are an easy, simple and delicious dish.  Shrimp is a great alternative to other proteins.  It’s high in protein and low in fat however it is rather high in cholesterol.  That’s why I don’t make it several times a week.  Otherwise, I would.  Shrimp is quick to cook and can be used in so many different ways.  Pasta, tacos, salads, etc…the list goes on. 

I like to keep a good quality frozen shrimp in my freezer.  Maybe it’s frowned upon in the culinary world but we all need something healthy that you can de-froze rather quickly.  I figure it’s healthier then ordering takeout or eating something bad.

This is my take on Shrimp Fajitas.  These fajitas are so fresh tasting and full of flavors you’ll really enjoy them.  The fajitas are rather healthy as well.  You can use reduced fat cheese or no cheese at all.  The flavors are great and you really don’t need the cheese.  I’m just a firm believer that if it comes in a tortilla it should have cheese on it.  (That’s the cheese lover in me though.)

One thing I always say is that healthy doesn’t have to taste like cardboard.  It can be delicious and tasty and still healthy.  Follow me and I’ll show you how….

Shrimp Fajitas

Ingredients:
22-24- medium shrimp, uncooked and cleaned
6 – medium peppers (red, orange and yellow), cut into strips
2 – medium onions, sliced
1 – avocado, mashed
1 – lime, juiced
2 T – olive oil
1/2 T -garlic powder
1/2 T- onion powder
1/2 T-chili powder
1/2 T- cumin
Sprinkle: Salt
Sprinkle: Pepper
2 T reduced fat shredded cheese
6 Fajita size flour tortillas

Directions: In a bowl add the peppers and onions with 1 T of olive oil, lime juice and spices. Reserve some spices for the shrimp. Mix well. I grilled till they started to get slightly charred and tender. You can also roast in the oven or sauté. Once cooked set a aside.

Heat a medium sauté pan over high heat. I added tortillas one at a time and browned slightly on both sides. Then I wrapped in foil to keep warm.

In that same pan over high heat, add rest of olive oil and shrimp. Season with the remaining spices. Cook 3 minutes on one side then flip and cook another 3 minutes. Cook shrimp until it is pink. Remove from heat.

To assemble fajita add fork full of pepper and onion mixture, then 3-4 shrimp then top with mashed avocado and a sprinkle of cheese.  Serve immediately.

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