Ingredients
Eggs
- 12large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne .. or more to taste
Egg Muffin Ingredients
- 1 chorizo sausage remove from casing and cooked
- 6 green onions diced
- 1 large red onion diced
- 1 cup of Mexican blend shredded cheese
- 1 package of pre cooked bacon diced
Instructions
- To make the Breakfast Egg Muffins, start by preheating your oven to 350 degrees and spraying a 12 count muffin pan with non-stick spray.
- Crack your eggs into a medium sized mixing bowl or a large measuring cup, add spices and whisk to combine.
- Turn your attention to the muffin pan and start adding your other ingredients in the pan, then you will use a ladle and add the eggs and you will save the cheese fo last
Carefully ..........spoon in the bacon , chorizo and green onions, then the eggs.
Top with cheese and bake for 20 minutes. - Remove from the oven and let sit in the muffin tin for 1-2 minutes. Run a sharp knife around the edge of the muffin tins and gently remove from the pan, using the tip of the knife under the muffin the gently lift out.
Enjoy 😊
When you remove you chorizo from the casing. Place it inside a skillet and sauté it for 5to 6 minutes and do not drain it. It will give the muffins a really nice color and flavor.
When you remove you chorizo from the casing. Place it inside a skillet and sauté it for 5to 6 minutes and do not drain it. It will give the muffins a really nice color and flavor.
Ingredients
- 2–3 lbs. Fresh Pork Neck Bones
- 1 Onion, medium size, diced
- 1 teaspoon Red Pepper Flakes
- 2 teaspoons Salt
- ½ teaspoon Black Pepper
Instructions
- Wash the neck bones under cold running water.
- Trim away any gristle, small bones, or fat that you can see.
- Place washed neck bones in a large size sauce pot.
- Add red pepper flakes.
- Add salt
- Add black pepper.
- Add diced onions.
- Cover with about 2 inches of water.
- Place pot over medium-high heat on your stove top.
- Bring to a boil, and let boil about 15 minutes. Skim off any foam if it forms, discard.
- Reduce heat to medium simmer.
- Cover the pot, let cook until meat is tender. About 1 to 1½ hours.
- Neck bones are done when meat reaches the fall off the bone stage.
- Remove the cooked neck bones from liquid, cover, set aside.
- Measure out 1 cup of liquid to make gravy, if desired.
TO MAKE GRAVY:
- Place 2 Tablespoons Butter, and 1 Tablespoon Bacon Grease in a large skillet, let melt.
- Add 3 Tablespoons of All-Purpose Flour, stir constantly.
- Continue to stir and let flour brown to desired color. The longer it cooks, the darker it will get.
- Add the 1 cup of reserved stock from the cooking pot. Stir constantly.
- Let mixture simmer until it slightly thickens.
- Pour gravy over rice and neck bones.
- Enjoy!
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INGREDIENTS
2
(8-oz.) blocks cream cheese, softened
3/4 c.
granulated sugar
2 c.
heavy cream
1 tsp.pure vanilla extract
1 (3.4-oz.) package instant vanilla pudding mix
1 3/4 c. whole milk
3 c.prepared graham cracker crust
3 bananas, sliced, plus more slices for garnish
30 Nilla Wafers
Whipped topping, for garnish ,Optional
Nilla Wafers, for garnish
DIRECTIONS
- Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain.
- Add sugar and beat until combined. Add heavy cream and vanilla and beat until stiff peaks form. Set aside.
- In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.
- Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (20 total), then pour over remaining cheesecake mixture and smooth top.
- Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freezer for up to 1 hour.)
- Before serving, top with dollops of whipped topping around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with crushed Nilla Wafers.
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INGREDIENTS
- 2 pounds Russet or red potatoes ,boiled with the skin for 20 minutes then chilled under cold water ,
- remove the skin and cut into 1-inch pieces
- 4 tablespoons oil, Any kind.
- I use vegetable.
- 1 tablespoon of flour, any kind
- Salt and pepper to taste
- 1 sliced yellow onion
INSTRUCTIONS
Get the oil hot
- In a large bowl, toss the potatoes with flour onion , pepper and salt. Cook uncovered for 25-30 minutes, stirring every 3-4 minutes, until the potatoes brown and Krispy but still hold their shape.
- It is really important to toss every few of minutes or the potatoes might not cook evenly and you'll end up with some pieces that are super tender and others that are hard. Drain any excess liquid from the potatoes.
- Flip the potatoes at least twice while cooking
- . Don't add the potatoes to the pan until the oil is sizzling.
- Gently stir the potatoes, rearranging them again into a single layer and flipping so the unbrowned side is down. Some may be more brown than others, that is ok.
- Once brown remove and Serve.
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