Crispy Baked Breakfast Taquitos with Chili Lime Sauce

I was looking around for something easy for dinner tonight and these caught my eye while I was browsing this weeks reveals on Secret Recipe Club website. This recipe has been adapted from Prevention RD. I will definitely be making these again and look forward to experimenting with the filling flavours.

6 eggs

1/4 cup sour cream

1/4 tsp salt

1/8 tsp pepper

1/4 tsp garlic powder

3/4 cup shredded cheddar cheese

1/4 cup red/yellow peppers

1/4 cup diced onion

1 tsp hot sauce

6 10" flour tortillas

Chili Lime Sauce

3/4 cup sour cream

juice 1/2 lime

1/4 tsp chili powder

1/2 tsp salt

Preheat the oven to 425 degrees. Line a baking dish with foil and coat with cooking spray.

In a bowl, combine eggs, sour cream, salt, pepper and garlic powder. Stir to combine.

Heat a pan over medium heat. Melt a little butter and cook the onions and peppers for 5 min. Place in a bowl and set aside. Add a little more butter in the pan and add the egg mixture, using a rubber spatula scrap the bottom of the pan and flip over to cook the eggs. Once almost cooked pour into the bowl with the pepper and onions. Add cheese and hot sauce and stir to combine.

Place 1/3 cup of the mixture on each tortilla along one side and roll up tight. Place on the baking sheet seam side down. Spray tops with a little cooking spray and bake for 15 minutes.

While Taquitos are baking make the dip. Combine sour cream, lime juice, chili powder and salt and stir to combine.

After 15 min take the taquitos out of the oven and cut in half. Serve with the dip and some fruit on the side.

No Bake Marshmallow Cookie Bars

These are delicious and really hard to keep around long there is also endless varieties you can make. these are made the same way as rice crispy squares, just with cookies.


16 oz pkg of choc chips cookies (or oreos or any other cookie you enjoy) broken into pieces but not crumbs.
5 cups mini marshmallows
1/4 cup butter/margarine


In a large bowl melt butter in microwave for 30 seconds. Add marshmallows and microwave for 1 1/2 min. Stir to combine.

Add cookies and stir.

Pour into greased baking dish and smooth out top. Let set and Enjoy!!

Avocado Tomatillo Chilaquiles

I LOVE Mexican food! So when I come across new recipes I always like to try them out. This one is a keeper. Thanks to Donna and Anne over at Apron Strings for this delicious and really easy recipe. 

I am always looking for new breakfast ideas as I have mentioned in the past many times. The others in the house were a little skeptical of this dish so they chose to have eggs and toast instead.

1 jar salsa verde

1 large avocado

8 cups broken tortilla chips (I used a mix of regular tortilla chips and Charras Chipotle Tostadas)

2 oz shredded Monterey Jack cheese

4 large eggs poached or however you like them (I prefer 2 eggs each so I doubled this part)

In a blender combine 1/2 salsa and the avocado and blend until smooth.  

Pour into a frying pan and add the remaining salsa. Heat over medium high heat. You want the sauce to have the consistency of a white sauce so you may need to add a little water to thin it out.

Add the tortillas ad stir to coat. Divide between 4 plates and top with cheese and eggs. Add a little diced tomato and cilantro if you like.

Key Lime Pie

I like key lime pie... alot... but only like to make it when I can actually get key lime, it's just not the same with regular limes. So when I found some at the grocery store this week I was happy. 

This pie is really good and it was gone faster than I could make whipped cream and cut a slice for a nice photo. 

Crust

3/4 cup graham crumbs

3 tbsp butter, melted

1/3 cup sugar

Filling

1 can sweetened condensed milk

1/2 key lime juice 

3 egg yolks

                                     

Combine graham crumbs, sugar and butter in a bowl and stir until well mixed. Spread into pie plate, press down and up the sides of the dish.

Bake 350 degrees for 8 minutes. Remove and let cool

Combine sweetened condensed milk, egg yolks and lime juice and stir until smooth. Pour into cooled pie crust. and bake 350 degrees for 25 min until filling is set.

Serve with whipped cream.

Easy Fudge

I remember every Christmas getting my grandma's package in the mail. There was always a tin of her homemade fudge. It was always one of my favorite things I tried to get to it before my mom did.

I never tried to make fudge as I heard it was finicky; this was until my boyfriend's mom shared her recipe with me. It just as good and very little work :)

1 can sweetened condensed milk

10 squared chocolate or 1 2/3 cups chocolate chips.

1/2 cup nuts your choice I like pecans (optional)

Combine sweetened condensed milk and chocolate in a microwave safe bowl. Microwave on medium power for 3 minutes.

Stir to combine until smooth. Stir in nuts.

Pour into foil lined pan and let cool

Cut into squares and enjoy!!

Flour Tortillas

So we were out of bread, all of it including; sandwich bread, buns, tortillas, english muffins and bagels. It was late and I really didn't want to drive to the grocery store to pick up bread for breakfast and lunch in the morning. So I thought I would try my hand at tortillas. 

They were surprisingly easy. I found I did not roll them quite thin enough, but they came out great anyways. and everyone was happy. 

2 cups of flour

1 tsp salt

1/4 tsp baking powder

1/4 cup shortening

2/3 cup warm water

In a medium bowl, stir together flour, salt and baking powder. Cut in shortening until it resembles course meal. Stir in water with fork until shaggy dough forms.

Turn out onto floured surface and knead until smooth and soft (3-4 min). Portion into 8 pieces and roll into balls. Place on a baking sheet and cover. Let rest for 30 min.

Heat a large skillet over medium until hot. Roll out dough balls one at a time to 9 inch circle.

peel off counter and lay on dry hot skillet until bubbles start to form (45-60 sec). Turn over and cook another 45-60 sec until it is no longer translucent. 

Transfer to a clean dish towel and keep covered until ready to serve. 

Repeat for remaining dough.

Edamame Corn Salad

I saw this recipe on the Secret Recipe Club facebook page and wanted to try it posted by Cook book of trial and error. This salad is soo good. I wanted to eat all of it in one sitting but used some restraint ans saved half for tomorrow.

This recipe has been adapted from her recipe.

1 cup edamame, shelled

1 cup corn, frozen

2 tomatoes, diced

1/4 cup onion

2 tbsp fresh parsley, finely chopped (or your favourite herb) I used Cilantro

1 tsp olive or vegetable oil

1 tbsp red wine vinegar (I used the juice and zest of a lime)

salt and pepper, to taste

Combine corn and edamame in a medium sauce pan and add water. Cook for 5-6 minutes. Let cool

Combine with the remaining ingredients and chill.