Soft Breakfast Taco

Soft Breakfast Taco - Yield: 3 Tacos

You will need:

Fajita Size Flour Tortillas
4-5 Medium Potatoes
1/4 Cup of Cooked and Chopped bacon
(Applewood Smoked Bacon is preferred)
1 Small Onion
2-3 Cloves Minced or Chopped Garlic
1 Green Bell Pepper (chopped)
Eggs (1 per serving)
Vegetable Oil
Shredded Cheddar Cheese
Paprika
Salt & Pepper

Preparation:

Peel potatoes and dice them into small chunks into a medium bowl. Pour in just enough vegetable oil to coat them. Season with Salt and Pepper and set aside.

Cook the bacon until browned. Take out of pan and place on cutting board and dice into small pieces. Reserve some of the bacon fat aside and place bacon bits into a small bowl or ramekin.

Slice the onion very thinly and then cut in half once (you will have shoestring type pieces) and place into a small fry pan. Add 2 tablespoons of vegetable oil and lightly season with Salt & Pepper. Saute the onions and chopped pepper on medium heat until the onion starts to slightly brown, then add minced garlic and saute for another minute. Remove from heat and set aside.

Take a 10" round skillet pan and add the potatoes. Cook on Medium heat with the lid on until they are slightly browned - stirring occasionally. Sprinkle some Paprika on the potatoes when they are 50% cooked and lightly mix together. When potatoes are slighltly browned, add the cooked and chopped bacon with the bacon fat and saute for another minute. Then add the onion and garlic mixture and saute for another minute. Turn off heat, put lid on pan and set aside.

Take 1 slightly beaten egg and place into a 10" buttered pan. try to make a circle with the egg in the pan when you pour the egg into it. Fry egg on Medium heat for about 2 minutes, flip the egg (it should look similar to an omellete style) and cook for another minute or so. Take out of pan and set aside.

Brush melted butter on one side of the Tortilla and place into heated pan. Saute the tortilla for about a minute in the pan and then flip it over on a plate (buttered side up). Place the fried egg on top of the tortilla (the cooked egg should almost be the same size as the tortilla). Sprinkle on shredded cheddar cheese, then add a few large scoops of the potato mixture on half of the egg. Fold over the other half of the tortilla and gently push down. Cut in half and eat it like a Taco!

I know - this breakfast is not the easiest to make, but if you prep everything before you begin cooking, it's quite simple and the result is quite tasty!

Bon Appetite!

Caramel Apple Krispie Treats

This recipe is a twist on the classic Rice Krispie treats consisting of Marshmallow, Caramel, Spiced Apple Cider (dry instant mix) and chopped dried Apple pieces - Enjoy!

6 Cups of Rice Krispies Cereal
2/3 Cup of finely diced dried Apples
1 Bag of Marshamallows
3 Tbsps. Butter
1 Tsp. Vanilla
2 Heaping Tbsps. of Caramel
(Fat-Free Caramel Dip in the Tub)
1-1/2 Tsps. of Spiced Apple Cider Mix (dry)

Grease a 9x9 glass dish with butter and set aside. This recipe is less "dense" because you add caramel to marshmallow, so be sure to use a 9x9 baking dish for thicker bar cuts.

Melt butter in a large saucepan and add 90% of the marshmallows.
Add 2 heaping tablespoons of caramel and blend well over low heat (I use a rubber spatula).
Add Vanilla.

The mixture should have a coffee color to it. Then add 1-1/2 teaspoons of dry Spiced Apple Cider mix and blend well. Add Apple pieces and stir. Turn off heat and add the Rice Krispies and gently fold together until well blended.

Fold mixture into greased dish and press down into pan with buttered spatula. Allow to cool.

I don't know if this recipe exists out there or not, but I did think of this recipe as the autumn weather was my inspiration for this creation. I've tried them and they are delicious! If you want an extra "punch" to this classic sweet treat, drizzle the top with caramel!

Bon Appetite!

Sauteed Shrimp with Penne Pasta and Deep fried Brussel Sprouts

You will need:

12-14 Extra Large Shrimp (raw)
1 Cup of Sliced Raw Brussel Sprouts
2 Servings of Cooked Pasta (Your Choice)
1/2 Cup of Fresh Shredded Asiago Cheese
2-3 Cloves of Garlic
2-3 Tbsps. of Fresh Chopped Parsely
2-3 Tbsps. of Olive Oil
2 Tbsps. Butter
Garlic Power
Salt / Pepper

This dish requires multi-tasking, so take your time!

If you have a deep-fryer, set the temperature for 325
degrees. If not, pour about 1.5 Cups of Vegetable Oil
in a deep pot and set for Medium heat.

While the oil is heating up, finely chop the Garlic
and Parsely and set aside.

Take your shrimp and peel/de-vein them, pat-dry them
on a paper towel and season with salt, pepper, garlic
powder and chopped dill. Set aside.

Cook pasta until desired tenderness and set aside.

Chop the ends off of the Brussel Sprouts and slice
length-wise into 1/8" or 1/4" slices. Remove any
loose leaves and place in deep fryer until they
just barely start turning brown - remove from oil
and place on paper towel.

Take your garlic, olive oil and butter and sautee
in a pan for about 3-4 minutes (remember, don't let
the garlic burn).

In a medium heated shallow pan, combine the olive oil
and butter and allow to melt. Place Shrimp in pan and
cook shrimp for approximately 2 minutes on each side.

Now let's bring it all together....

In your pot that you cooked the pasta in, pour the pasta
in and coat with garlic/butter/olive oil mixture and toss
lightly. Then add the cooked Shrimp. If you have any leftover
liquid from the Shrimp, pour that in and toss lightly.

Take these ingredients and place on a dinner plate. Take your
slighlty cooled brussel sprouts and place them on top of the
pasta. Garnish with shredded Asiago Cheese and sprinkle chopped
Parsely on top.

Bon Appetite!

Sausage, Peppers & Onions

Although this classic has many versions, I, too, have
also created my own version - Enjoy!

You will need:

6-8 Pork Sausages (sweet or hot)
2 Green Peppers
1 Red Pepper
1 Yellow Pepper
1 Large Vidalia Onion
2 Cups Chicken Stock
3 oz. of Tomato Paste
3-4 Cloves of Garlic
1/2 Tsp. Rubbed Sage
1 Tsp. Dried Oregano
1 Tsp. Dried Basil
1/4 Tsp. Fennel Seed
Salt & Pepper

Sausage:

2 Choices of cooking sausage:

Coat each sausage with a little Olive Oil and place
on Med-High Grill or fry pan; turning frequently
until lightly browned all over.

I prefer the grill because it really brings out the
flavor! Let's move on...

Place cooked sausage in tin foil and set
aside. Meanwhile, wash the Peppers in cold
water and cut slices of about a 1/4" in width.
Do the same with the onion. Place the Peppers
and Onion in a deep skillet and coat the
peppers/onion generously with olive oil.

Place Heat on Medium; Sautee for about 10 minutes
(with the lid on) and add the garlic; cook an
additional 3 minutes and then add chicken stock,
tomato paste and herbs.

While this is cooking, take the sausages and cut
into medallions. allow Peppers/Onion to cook
COVERED for another 8-10 minutes.

Add the sausage medallions into the mixture and
gently mix together ingredients. Cook for another
5 minutes and serve over spaghetti or on a hoagie!
You can also grate some Asiago or Parmesan Cheese
as a tasty garnish too! Freeze the remainder in
canning jars or resealable containers.

Bon Appetite!

Chef B's Meatballs

2 lbs. Ground Beef (80/20)
1/2 C. Fresh Grated Asiago Cheese
1/2 C. Fresh Grated Parmesan Cheese
1/4 C. Fresh Grated Pecorino Romano Cheese
1 Tsp. Finely Chopped Fresh Oregano
1 Tbsp. Finely Chopped Fresh Basil
1 Tbsp. Finely Chopped Fresh Parsley
1/4 C. Finely Chopped Shallot or Onion
4 Cloves Finely Chopped Garlic
3/4 C. Breadcrumbs
4 oz. of Tomato Paste
Splash of Worcestershire Sauce
2 Eggs
Salt
Pepper

Mix all ingredients together with your hands just
until blended and make 1.5" width meatballs - these
meatballs are larger than normal, but they're perfectly
sized to make meatball Subs with or use them with my
homemade BBQ sauce (Click Here for Recipe).

Place meatballs on foil lined baking sheet and bake
at 375 for approximately 20-25 minutes.

Bon Appetite!

Chef "B"s BBQ Sauce

40 oz. Bottle of Catsup
1/2 Cup packed Brown Sugar
1/2 Tsp. Dry Mustard
1/2 Tsp. Onion Powder
1/2 Tsp. Garlic Powder
3 Tbsp. Paprika
1 Tbsp. Yellow Mustard
1/4 Cup Honey
3 Tbsp. Molasses
2 Tbsp. Worcestershire Sauce
4 oz. Tomato Paste
Splash of Hot Sauce
Juice from 1 Whole Lemon
1/2 C. Cold Water
1 Tbsp. Apple Cider Vinegar
Salt (to taste)
Pepper(to taste)


Whisk all ingredients in a mixer bowl and place
on low/med heat in a medium saucepan for approximately
20 minutes - stirring occasionally. The heating of all
the ingredients allow them to release all the flavors
and blend together! Allow to cool and store in an air-tight
container.

For easy dispensing of what you need, I recommend
using a condiment plastic squeeze bottle (like the
ones you use in restaurants or diners). This is a thick
and hearty BBQ sauce! I would also recommend storing what
you have leftover in Ball (Mason) Jars.

This sauce is perfect for my Cheese-filled BBQ Bacon-wrapped
Chicken Breast


Bon Appetite!

Baked Cheezy-BBQ-Bacon Chicken

2-4 Skinless & Boneless Chicken Breasts
1/2 C. Shredded Cheddar Cheese
1/2 C. Asiago Cheese
1/2 C. Parmesan Cheese
1 lb. Center Cut Bacon
Chef "B"s BBQ Sauce for Topping (Click Here for Recipe)

=======================================

Take a thin-bladed knife (fillet knife works good)
and cut "pockets" into the chicken breast lengthwise.
Combine all 3 cheeses (You can decide what cheeses
you would like) and stuff them into each chicken breast.

Take strips of bacon and wrap each entire breast (not
lengthwise) and place on a baking sheet (tinfoil lined)
and bake at 400 degrees for approximately 20-25 minutes
or until bacon is "crisp".

Remove breasts from baking sheet and generously drizzle
or coat each breast in BBQ Sauce. I recommend heating up
the BBQ sauce and using a ladel to coat the breasts.

Bon Appetite!