After grilling up some tequila lime steak for fajitas the night before, go ahead and make this super yummy omelet the next morning to soothe your margarita hangover. It works. Trust me.
- Leftover Tequila Lime Steak, chopped
- 4-5 eggs
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp red pepper flakes
- salt and pepper
- 1/2 – 1 cup grated sharp white cheddar
- Leftover fresh Pico de Gallo
- Fresh cilantro
- Sliced avocado
1. Break eggs into a large bowl. Whisk together.
2. Add seasonings and about 1/3 of the shredded cheese.
3. Pour egg mixture into a pan on medium-low heat. Do not stir.
4. Cook eggs until mostly set. Add chopped steak, 1/3 of the shredded cheese,a couple spoonfuls of the pico de gallo, and some of the fresh cilantro onto half of the omelet.
5. Once the omelet is cooked through, fold over and slide onto a plate. Top with remaining cheese, pico de gallo, fresh cilantro, and sliced avocado.
What’s for dinner tonight?
Well, folks, this is it! Sweet and tangy balsamic BBQ chicken and sweet potato fries with parmesan and fresh basil.
I’ve used this BBQ sauce recipe before on pulled pork. Also delicious. Here it is again:
Honey Balsamic BBQ Sauce
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup packed brown sugar
- 1/4 cup honey
- 1 Tbs Worcestershire sauce
- 1 Tbs Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp black pepper
- 1/4 tsp salt
1. Whisk together all ingredients in a saucepan.
2. Bring to a boil, reduce to simmer, cook for about 25 minutes or until thickened.
3. Store in the refrigerator or use immediately.
Sweet Potato Fries
- 5 small sweet potatoes, cleaned, skins on
- olive oil
- 1-2 Tbs chili powder
- 1 tsp red pepper flakes
- 4-5 large fresh basil leaves
- 1/4 cup fresh grated parmesan cheese
1. Slice and cut sweet potatoes into matchsticks and toss with olive oil, salt, pepper, chili powder, and red pepper flakes.
2. Bake at 350 for about 30 minutes until tender but not limp.
3. Sprinkle with chopped basil and parmesan cheese.
Pico de Gallo is super easy to make, tastes delicious, and can go on just about anything!
- 1 red onion, diced
- 2 tomatoes, diced
- 1/2 cup fresh cilantro, chopped
- Juice of 1-2 limes
- salt and pepper
- 1 diced jalapeno (if desired)
-Mix all ingredients together and refrigerate for a couple of hours. Good for up to a week in the refrigerator!
-Add this pico to grilled chicken fajitas, tequila-lime steak fajitas, or serve with chips.
If you didn’t already know, I sure do loooooove some Mexican food.
This tequila-lime marinade can be used on chicken too! Or, you can check out a similar chicken fajita marinade here.
Serve these fajitas with refreshing sangria, creamy guacamole, roasted garlic salsa, and fresh pico de gallo!
- Skirt steak or Flank steak
- 1/2 cup tequila
- 3 garlic cloves, minced
- 1 Tbs chili powder
- 1 Tbs cumin
- 1 Tbs onion powder
- 1-2 tsp cayenne
- Juice of 2-3 limes
- Salt and pepper
1. Add all ingredients to a ziplock bag and shake to mix well.
2. Add steak and marinate for at least 3-4 hours, overnight is best.
3. Grill on high heat for 3-4 minutes on each side for medium, depending on thickness of steak.
4. Slice thin and enjoy with homemade pico de gallo, sliced avocado, sour cream, sautéed onions and peppers, and a squeeze of lime juice! YUM!
If and only if there are leftovers (which is a BIG if), make a steak omelet for breakfast the next day!
You can make these easy appetizers the day before and slice just before you’re ready… and ya’ll know I loooooove a make-ahead recipe!
- 8 oz sour cream
- 8 oz cream cheese, softened
- 1/4 cup green onions, chopped
- 6-8 oz chopped ham
- 1/2 tsp each: garlic powder, onion powder, salt, pepper, cayenne, cumin, chili powder, red pepper flakes
- 1 cup shredded cheese (you can use any kind you like)
- 4 large tortillas
1. Mix all ingredients together and spread a thin layer on each tortilla, making sure to spread all the way to the edges.
2. Roll tortillas up and wrap in saran wrap. Refrigerate for at least 20-30 minutes or overnight.
3. Slice tortillas into 1/2 inch slices and serve with salsa!
Good, old fashioned roast, rice, and gravy.
- 4-5 lb beef roast
- garlic cloves
- red pepper flakes
- 2 small onions, chopped
- 1-2 packs of onion soup mix
- green onions for garnish
1. Stuff the roast with the garlic cloves, red pepper flakes, salt and pepper by making a small “x” with a knife all over.
2. In a heavy pot, sear the meat on all sides.
3. Add in about 3/4 cup of water or stock, cover, and simmer for 1-2 hours. Make sure to check on the liquid level. You don’t want it to burn, so you may have to add 1/2 cup water or stock every 30 minutes or so.
4. Remove the meat and set aside. Add chopped onions and 1-2 cups of water depending on how much is left. Reduce until thickened.
5. Add the onion soup mix and simmer for about 15 minutes. Season to taste.
6. Slice the meat and add it back to the gravy. Simmer for 10 minutes and serve over rice.
These cookies are apple-y and chocolate-y and nut-y and delicious-y.
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 cup butter flavored crisco
- 3 packs of instant oatmeal, apple cinnamon flavor
- 2 cups self rising flour
- 1/2 tsp baking soda
- 1/2 package chocolate chips
- 1 cup chopped pecans
1. Mix the sugars, eggs, crisco, and oatmeal together.
2. Slowly incorporate the flour and baking soda.
3. Fold in the chocolate chips and pecans.
4. Drop small balls of dough, about 1-2 inches, on a greased cookie sheet.
5. Bake at 350° for 10-12 minutes.
6. Cool on baking sheet for 1 minute, then move to cooling racks.
After a unplanned hiatus, I’m back with lots of new, yummy recipes!
Life gets busy, ya’ll!
After you’ve peeled all those leftover crawfish tails, make some of this delicious dip to satisfy the never-ending crawfish craving. And this ain’t for those of you watching your girlish figures…
- 1 stick of butter
- 1 block of cream cheese
- 1 lb Mexican velveeta
- 1 bunch green onions, chopped
- 1/2 green bell pepper
- 3 garlic cloves
- hot sauce
- 1 lb crawfish, chopped
1. Melt the butter and saute onions, bell pepper, and garlic.
2. Add cream cheese and velveeta.
3. After cheeses have melted, add in crawfish and hot sauce. Season to taste and serve warm.
It’s always better when you make it yourself… most of the time. But, when it comes to this granola, the answer is definitely! It’s really easy and makes a ton. I got the original recipe from 100 Days of Real Food. If you haven’t looked into eating clean and eating real food, this is the website for you! This granola has 100% real food ingredients.
I always sub at least one of the ingredients for whatever reason. This particular granola has cashews, slivered almonds, pistachios, sunflower seeds, oats, and coconut.
Jazz up your laundry room
Aren’t these signs cool? I used the same method as I did for this one.
You can check out my etsy shop if you want one for yourself and don’t want to end up elbow deep in stain and matte medium! I can also do custom orders!
Happy Valentine’s Day, y’all!