CHILAQUILES

Servings: 4

Ingredients:

16 corn tortillas cut into wedges

1/2 quart oil, to fry tortilla wedges

1lb tomatillos

2 jalapenos, seeded and deveined

1/5 onion

2 small garlic cloves peeled

queso fresco

crema fresca

Directions:

1. Fry tortillas:

• heat oil in a large and heavy sauce pan to 350 degrees
• in small batches, fry the tortilla wedges until crisp
• remove from heat and drain on paper towels

2. Prepare Sauce:

• in small stock pot peeled tomatillos, jalapenos, onion and garlic cover with water and boil on medium until softened, about 15 minutes.
• blend cooked ingredients until liquefied
• sift sauce

4. Make Chilaquiles:

• add 2 tbsp. vegetable oil to large sauce pan,  let oil heat through then add tomatillo sauce
• bring sauce to a boil then down to medium-low heat cover pot and let sauce simmer for 15 minutes
• add tortilla wedges to sauce, let the tortillas soak in sauce for 5-10minutes ONLY
• serve immedietly topped with crema and queso fresco

FLUFFY PANCAKES

Servings: 8-10

Tired of same old out of the box pancake batter? Try this ez pankcake batter it is a few extra steps but worth the hassel! I promise!  

INGREDIENTS: 

1 1/4 cup all purpose flour 

3 tbsp. sugar

2 tsp. baking powder 

1/4 tsp. salt 

1 cup milk

2 large eggs, separated 

3 tbsp. melted butter 

1/2 tsp. good vanilla 

1/2 tsp. cinnamon 

DIRECTIONS: 

1. Preheat griddle to 350 degrees .

2. In a large bowl combine dry ingredients: flour, sugar, baking powder and salt. 

3.  In a small bowl combine wet ingredients: milk, egg yolks and melted butter. 

4. Add wet ingredients to flour mixture, whisk until smooth.

5. In another small bowl beag egg whites at medium-high speed until stiff.

6. Gently fold egg whites, vanilla and cinnamon into batter. 

7.  Melt about 2tbsp butter on hot griddle.

8. Scoop about 1/4 cup batter for each pancake onto griddle. Cook pancakes for about 2-3 minutes or until tops are covered with bubbles.

9. Turn and cook other side. Repeat with remaing batter.

10. Stack as high as you want and ENJOY!!!! *

* This is simple pancake batter that can be personalized just by adding a few ingredients at the end! 

• Blueberry Pancakes :  add  1/2 cup fresh blue berries
• Banana Nut Pancakes:  add  slice  bananas &  chopped walnuts
• Apple Cinnamon:  add fresh diced green apple
• Chocolate Chip Pancakes: add 1/2 cup mini semi-sweet chocolate chips

The possibilites are endless!!!!

ASPARAGUS & TURKEY OMELETTE

Servings: 1

Ingredients:

2 eggs

12 thin asparagus twigs

1 slice of turkey meat chopped

1/4 onion chopped

1oz shredded yellow cheese

2 tbsp. water

cooking oil spray

salt + pepper

Directions:

1. Wash, cut and steam asparagus for 1-2 min.

2. Drain and dry pan used for steaming asparaugs. Heat pan over medium heat, add two sprays of cooking oil, onion, turkey and asparagus. Cook for 2-3 minutes.

3. In small bowl beat the eggs and water. Season with salt and pepper to taste.

4.  In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low and add filling with cheese fold and continue cooking for 2 to 3 minutes, or to desired doneness.

5. Serve and enjoy!

*  * OTHER DELICIOUS FILLINGS TO TRY:

1. mushrooms, asparagus and mozzarella

2. broccoli, ham and cheddar cheese

3. onions, bellpeppers, sausage and cheddar cheese

HOMESTYLE POTATO SCRAMBLE

Serves: 2

Ingredients:

2 tbsp. vegetable oil

4 whole eggs

2 slices of  smoked ham

1 vine ripe tomato

1 small yukon gold potato

1/4 white onion

1 tsp. smoked paprika

Directions:

1. Chop ham, potato, onion and tomato.

2.  Add vegetable oil in a nonstick skillet over medium heat.

3. Add onion and potatoes to skillet cook until potatoes is near tender, about 5 minutes.

4. Add ham and chopped  tomato and smoked paprika, reduce heat to low and let it cook for 2-3 minutes.

5. Add eggs and salt + pepper to taste.

6. Scramble to taste and enjoy!

EZ breakfast on the go alone or with toast, it’s fulfilling and nutritious.

Banana + Oatmeal Smoothie

Servings: 2

Ingredients:

16 fl. oz milk

1 cup oatmeal

2 ripe bananas

1 tsp. good vanilla [optional]

cinnamon

Directions:

1.  Combine milk, bananas, oatmeal and vanilla in blender.

2. Blend until smooth and top with cinnamon.