Garlic-Cilantro Scrambled Eggs
A blend of garlic and cilantro with scrambled eggs. A refreshing way to start your day.
Combine the eggs, sour cream, milk, and garlic in a bowl and whisk until smooth.
Add the cilantro and season with salt and pepper to taste.
In a nonstick skillet over medium heat, melt the butter.
Pour the egg mixture in and cook it to the desired doneness while stirring continuously.
To serve, top with Parmesan cheese.
Macarons
Light meringue cookies made with almond meal are fancy French macarons, which can be filled with buttercream, ganache, or jam.
Egg whites should be put in a metal mixing bowl and chilled for eight to twelve hours.
Egg whites should be taken out of the fridge and left to come to room temperature for 20 to 30 minutes.
In a bowl, combine almond flour and confectioners’ sugar.
Egg whites with salt should be beaten with an electric mixer on medium speed for about a minute, or until foamy.
When the egg whites are glossy and hold stiff peaks, increase the speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time.
3 to 5 minutes more.
Gently incorporate the almond flour mixture into the whipped egg whites.
Meringue should be placed into a pastry bag with a 3/8-inch tip.
Put parchment paper on two baking trays.
Honeydew and Cucumber Salad
Cucumber and melon are marinated in a lemony dressing to make refreshing bites.
Put the chunks of cucumber and honeydew melon in a big bowl.
In a small bowl, stir the sugar, lemon juice, and vegetable oil until well combined.
Mix well after adding the dressing to the cucumber and melon.
1 hour of rest is required before serving.
Basted Eggs
The set whites and creamy, runny yolks of these quick and simple basted eggs make them ideal for breakfast, brunch, or a snack.
In a medium nonstick skillet over medium heat, melt the butter.
Eggs should be carefully cracked into the skillet and cooked for about a minute, or until the whites are almost set.
Add water, cover the skillet with a lid or a cookie sheet, lower the heat to medium-low, and cook for 1 to 2 more minutes, or until the whites have set but the yolks are still runny.
Eggs are moved to a serving plate after the lid is removed.
If desired, add some pepper and flaky salt as a garnish.
Serve right away.
Totchos Libre
At your next party, wow everyone with Tater Tots® nachos.
Preheat oven to 400 degrees F (200 degrees C).
Spread potato nuggets out onto a baking sheet.
Bake in the preheated oven until nuggets are golden brown and crisp 22 to 24 minutes.
Heat a large skillet over medium-high heat.
Cook and stir beef in the hot skillet until browned and crumbly 5 to 7 minutes.
Add water and taco seasoning to beef; bring to a boil reduce heat to low and simmer until liquid reduces about 5 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
Arrange potato nuggets on an oven-proof platter and cover evenly with ground beef; spread Mexican cheese and pepperjack cheese over the top.
Marinated Flat Iron Steak
A flat iron steak that has been marinated and grilled is delicious, juicy, and tender.
Whisk together the honey vinegar olive oil lemon juice Worcestershire sauce tarragon rosemary garlic powder white pepper and salt.
Pour into a resealable plastic bag and add the flat iron steak.
Squeeze out excess air seal and marinate in the refrigerator at least 6 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Remove the steak from the marinade shake off excess and discard the remaining marinade.
Cook on preheated grill to desired degree of doneness about 4 minutes per side for medium-rare.
Pumpkin Chip Muffins
A yearly tradition, especially for fall and Halloween class parties, is to make these delicious muffins. These chocolate chip-packed pumpkin muffins are especially delicious when they’re still warm.
Preheat oven to 400 degrees F (200 degrees C).
Lightly grease two 12 cup muffin pans or line with paper baking cups.
Beat the eggs in a large bowl and mix in the sugar pumpkin and oil.
In a medium bowl mix the flour baking soda baking powder cinnamon and salt.
Blend into the egg and pumpkin mixture.
Fold in the chocolate chips.
Transfer to the muffin pans.
Bake in the preheated oven 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
Remove muffins from pans and cool on a wire rack.
Chipotle Meatballs
Perfectly poppable and easy to make, these chipotle meatballs make a flavorful addition to any party or potluck.
Preheat the oven to 400 degrees F (200 degrees C).
Mix beef bread crumbs dried onion cilantro onion powder garlic powder salt and black pepper together in a bowl.
Finely chop chipotle peppers and add peppers adobo sauce and egg to meat mixture.
Mix well.
Roll into 1 1/2-inch meatballs.
Heat a skillet over high heat.
Brown meatballs in the hot skillet turning as needed 3 to 5 minutes.
Transfer to a rimmed baking sheet.
Bake in the preheated oven until no longer pink in the centers 8 to 10 minutes.
Grilled Dijon-Lemon Pepper Salmon
Light and easy to prepare, these lemon pepper salmon fillets will impress at any potluck or weeknight family dinner. Fire up the grill.
Combine mustard olive oil lemon juice lemon pepper dill black pepper and garlic salt in a resealable plastic bag; add salmon.
Gently coat salmon with the marinade.
Place sealed bag in refrigerator; marinate about 2 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Cook salmon skin-side down on the grill 3 to 4 minutes.
Flip and cook until fish flakes easily with a fork or to desired degree of doneness 3 to 4 minutes more.
Manda’s Seven Layer Taco Dip
Refried black beans, fresh tomatoes, avocados, and salsa make up a traditional and flavorful layered dip that is topped with cheese, lettuce, and pickled jalapenos. Pack a ton of chips!
With a handheld or standing mixer beat together cream cheese sour cream and taco seasoning in bowl until light and fluffy; set aside.
In a separate bowl stir together the cherry tomatoes avocados red onion lime juice salt and black pepper; set aside.
Spread the refried black beans out into the bottom of a 9×13-inch glass baking dish in an even layer.
Spread the cream cheese mixture over the black beans; top with layers of salsa Mexican cheese blend lettuce cherry tomato mixture and jalapeno slices.