Monday, May 27, 2013

Two Yummy Recipes

Frozen Breakfast Burritos
I got this idea off of Pinterest, but I modified the recipe quite a bit.
7 Eggs, Scrambled
1/2 bag red potatoes, diced
1 green pepper
1 cup baby spinach
8-10 slices of cooked bacon
1 onion
2-3 cloves of garlic

1. Roast potatoes (brushed with olive oil and salt/pepper) in oven at 400 for 20 min or until done. Cook bacon. Sauté baby spinach for 1-2 minutes.
2. Dice green pepper and onion. Sauté for three minutes. Add garlic with 1 minute to go.
3. Cook eggs.
4. Warm tortillas for 15 seconds. 
5. Assemble all  wraps. Flash freeze wrapped tortillas for 1 hour. Take out of freezer and place in freezer bags.
6. Take out of freezer and cook on med-high for 3 minutes. Enjoy!

We loved these for breakfast. I loved them because all I had to do with grab them out of the freezer and put them in the microwave. I added tons of veggies to them and they were just super good. 

Corn Fritters served with a light taco salad

Recipe from Feasting on Art

These were AMAZING! I paired them with a ranch/salsa dressing on top of a taco inspired salad. We all gobbled everything up. Definitely a must keep!

{Corn Fritters with Roasted Peppers, Cilantro and Feta}

Yield: 12 fritters
1 cup frozen corn, drained
1/4 cup roasted peppers, diced
1/2 cup cilantro, chopped, extra for garnish
1 teaspoon cumin
1 green onion, chopped
pinch of salt
pinch of dried chili flakes
1/2 teaspoon freshly ground black pepper
2 large eggs, beaten
1/2 cup semolina
1/4 cup feta, crumbled
1 tablespoon olive oil
fresh lime, cut in wedges
Mix the corn, roasted peppers, cilantro, cumin, green onion, salt, chili flakes and freshly ground black pepper in a large bowl. In a separate bowl, beat the two eggs. Mix into the corn mixture and stir in the semolina. Crumble the feta into the mixture and carefully stir until all of the ingredients are incorporated.
Heat the olive oil in a large frying pan over medium high heat. Drop 3 tablespoons of the batter into the pan. Cook slowly and flip once the fritter becomes crisp and golden, around 2 to 3 minutes. Once cooked through, about an additional 1 to 2 minutes, remove from the heat and place on a large plate. Cover with aluminum foil to keep warm and repeat with remaining batter until all fritters are complete.
Serve with wedges of fresh lime and extra cilantro.

No comments:

Post a Comment