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Carnitas Eggs Benedict with Chipotle Hollandaise
Breakfast Mexican

Carnitas Eggs Benedict with Chipotle Hollandaise

5.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Set 1 oven rack in the middle and another rack about 6 inches from the top. Preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. 2 Place carnitas in a single layer on the prepared baking sheet.
  3. 3 Place on the top rack under the preheated broiler and reheat until edges of carnitas are crispy, 5 to 6 minutes.
  4. 4 Meanwhile, toast English muffin halves. Remove from toaster and wrap in aluminum foil.
  5. 5 Remove carnitas from the oven and cover with aluminum foil. Turn off the broiler and preheat oven to the lowest setting.
  6. 6 Return carnitas and English muffins to the oven to keep warm until needed.
  7. 7 Combine avocados, lime juice, and salt in a small bowl. Roughly smash to combine and set aside.
  8. 8 Melt butter in a small saucepan over medium-high heat. Whisk in hollandaise sauce mix until blended. Remove from heat. Gradually whisk in milk. Return to the stove, add chipotle powder, and whisk constantly over medium-high heat until boiling. Reduce heat and simmer, whisking frequently, for 1 minute. Keep sauce warm while you prepare eggs.
  9. 9 Heat 2 to 3 inches water in a large, shallow saucepan until boiling. Add vinegar and lower heat to a light simmer. Crack 1 egg into a small ramekin. Lower the ramekin to the surface of the water and ease the egg out into the pan. Repeat with remaining eggs, poaching up to 4 at a time. Poach eggs until whites are completely set and yolks are slightly soft, 3 to 4 minutes. Remove eggs from the pan with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.
  10. 10 Place 2 English muffin halves on each plate. Top each half with avocado, carnitas, and 1 egg, then drizzle with hollandaise sauce.

By France Cevallos

Sweet Potato-Pinto Bean Breakfast Taco
Breakfast

Sweet Potato-Pinto Bean Breakfast Taco

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine garlic, 1/2 teaspoon olive oil, and a pinch each salt and pepper in a small piece of aluminum foil. Fold it up to loosely cover and set it on the corner of the baking sheet.
  3. 3 Toss sweet potato together with 2 tablespoons oil on the baking sheet. Sprinkle 1/4 teaspoon sea salt, 1/4 teaspoon garlic powder, chili powder, onion powder, chile powder with lime, and paprika on top. Toss thoroughly and spread out.
  4. 4 Roast in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
  5. 5 Reduce oven temperature to 350 degrees F (175 degrees C). Place roasted sweet potatoes in a bowl. Unwrap the foil packet and toss roasted garlic mixture into the bowl of sweet potatoes.
  6. 6 Place remaining sea salt, garlic powder, onion powder, pinto beans, lime juice, water, adobo sauce, and black pepper in a small saucepan over medium-low heat. Cook, stirring occasionally, until heated through, about 4 minutes. Mash bean mixture together. Cover and keep warm.
  7. 7 Heat 2 teaspoons olive oil in a large skillet over medium-low heat. Crack eggs into the pan and separate them; immediately cover with a lid. Cook until whites are set and yolks are mostly firm, about 4 minutes. Remove from heat.
  8. 8 Heat tortillas in the preheated oven until warm, about 5 minutes.
  9. 9 Place each tortilla on a plate. Layer on a small handful of spinach, a spoonful of mashed pinto beans, a small amount of sweet potato cubes, and a few slices of avocado. Place a fried egg on top. Sprinkle with radishes, green onions, and cilantro.

By Culinary Envy

Corned Beef Hash Breakfast Tacos
Breakfast American

Corned Beef Hash Breakfast Tacos

4.5

Prep
5 min
Cook
12 min
Total
17 min

Instructions

  1. 1 Mix corned beef hash, black beans, garlic powder, chili powder, salt, and pepper in a saucepan. Cook on medium-high heat for about 8-10 minutes, stirring occasionally, until bubbly and meat starts to brown. Transfer to a warm dish.
  2. 2 Heat oil in skillet over medium to medium-high heat. Pour in eggs. Cook and stir, lifting up edges of eggs to let uncooked egg reach skillet surface. Remove from heat when eggs are still slightly glossy or to desired doneness, about 4 minutes.
  3. 3 Distribute the corned beef hash mixture onto the flour tortillas. Top with scrambled eggs, salsa, cheese, sour cream, and cilantro.
  4. 4 Garnish with lime wedges, if desired.

By fabeverydayblog

Tofu Scramble Wraps
Breakfast American

Tofu Scramble Wraps

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking tray with parchment paper or a silicone liner (such as Silpat®).
  2. 2 Combine sweet potatoes, onion, bell pepper, lime juice, coconut aminos, garlic powder, and pepper for potatoes in a medium bowl, stirring so that everything is evenly coated. Transfer to the prepared baking tray.
  3. 3 Cook in the preheated oven until crisp and tender, 30 to 40 minutes, stirring halfway through cooking time.
  4. 4 While the potatoes are cooking, crumble the tofu into a large, nonstick pan. Add nutritional yeast, coconut aminos, garlic powder, pepper, and black salt. Cook over low heat, adding 1 tablespoon of water at a time if the tofu starts to stick, for 10 minutes. Add seitan and tomato, and cook until everything is warmed through, about 20 minutes.
  5. 5 Place a tortilla on a flat surface. Place some potatoes, avocado, and tofu scramble on the tortilla. Start at the bottom and fold the tortilla edge up and over the center into a wrap. Repeat to form remaining wraps.
  6. 6 Heat a flat-bottomed, cast iron pan over medium heat. Place the wraps in the hot pan, folded-side down. Cook until golden brown and sealed, about 4 minutes.

By The Vegan Red Princess

Mexican Migas
Breakfast Mexican

Mexican Migas

4.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
  2. 2 Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.

By Shores

Chorizo Breakfast Bowls
Breakfast Mexican

Chorizo Breakfast Bowls

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Combine tomatoes, onion, cilantro, jalapeno, lime juice, minced garlic, and garlic salt in a bowl; stir to combine. Transfer 1/2 cup pico de gallo to a second bowl and stir in black beans. Cover both bowls and set in the refrigerator.
  2. 2 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sweet potatoes and season with salt and pepper. Cook and stir until browned and crispy, 15 to 20 minutes.
  3. 3 Meanwhile, cook and stir chorizo in a second skillet over medium heat until browned and cooked through, about 10 minutes.
  4. 4 Distribute cooked chorizo, sweet potatoes, black bean mixture, and avocado amongst 4 bowls. Sprinkle with Cojita cheese.
  5. 5 Heat a nonstick skillet over medium heat. Add remaining 1 tablespoon olive oil. Crack eggs into the pan and cook until outer edges become opaque, about 1 minute. Cover the skillet and reduce heat to low. Cook until whites are set and yolks are set to your desired firmness, 4 to 6 minutes.
  6. 6 Place an egg on top of each bowl. Serve with more pico de gallo and hot sauce.

By My Hot Southern Mess

Chicken Adovada
Breakfast American

Chicken Adovada

5.0

Prep
45 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Lightly toast peppers on the bare surface of a large Dutch oven over medium heat, stirring, until the peppers begin to have a toasted aroma, 2 to 5 minutes. Remove from heat immediately.
  2. 2 Add chicken stock, orange juice concentrate, vinegar, dates, and chipotle peppers. Bring to a boil, then reduce the heat and simmer, uncovered, for about 15 minutes.
  3. 3 Using a stick blender, puree the pepper mixture until smooth.
  4. 4 Add bay leaves, cumin, and oregano to pepper sauce; leave sauce on low simmer while preparing chicken.
  5. 5 Pat chicken dry with paper towels. Heat olive oil in a large non-stick skillet over medium heat. Add in chicken pieces all at once; allow to cook undisturbed until browned, about 8 minutes. Add browned chicken to the pepper sauce.
  6. 6 Cook onion slices in the same skillet until beginning to brown slightly, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds more.
  7. 7 Add skillet contents to the chicken and pepper sauce. Bring to a boil, then reduce heat to simmer. Cover partially with a tilted lid to allow some liquid to evaporate. Simmer, stirring occasionally, until chicken is fall-apart tender, about 1 hour. Season to taste with salt.
  8. 8 To serve, spoon into corn tortillas, and serve with sliced red onions, cilantro, cheese, and lime wedges.

By Bibi

West African Lime Cake
Dessert African

West African Lime Cake

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour an 8x8-inch baking dish.
  2. 2 Beat sugar and butter together until light and fluffy, about 3 minutes; beat in eggs and lime juice. Stir flour and baking powder into butter mixture until combined. Pour batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until brown and a toothpick inserted in the center comes out clean, about 25 minutes. Garnish with chopped peanuts.

By seattlelove

Piri Piri Chicken
Dinner African

Piri Piri Chicken

5.0

Prep
10 min
Cook
25 min
Total
305 min

Instructions

  1. 1 Use rubber gloves to mince chiles and place them into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
  2. 2 Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to cover chicken completely. Put the bag in the refrigerator to marinate for at least 4 hours.
  3. 3 Remove the bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
  4. 4 Preheat an outdoor grill to medium heat and lightly oil the grate.
  5. 5 Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 25 minutes.

By Buckwheat Queen

Kachumbari
Dinner African

Kachumbari

5.0

Prep
15 min
Cook
Total
55 min

Instructions

  1. 1 Place the onion in a medium bowl, cover with water, and stir in sea salt. Soak for 30 minutes; drain well for 10 minutes.
  2. 2 Stir the drained onion, tomatoes, cucumber, cilantro, jalapeno, and avocado together in a large bowl. Squeeze lime juice over the salad to taste and season with salt and pepper.

By lutzflcat

Berbere Spiced Chicken Breasts
Dinner African

Berbere Spiced Chicken Breasts

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Season both sides of chicken breast with 1 tablespoon berbere spice and 1 teaspoon kosher salt.
  2. 2 Melt butter in a skillet over medium-high heat until it just starts to turn brown. Add chicken breast to the skillet and cook 2 to 3 minutes per side; transfer to a warm dish.
  3. 3 Pour coconut milk, chicken broth, lime juice, and tomato paste into the skillet; bring to a simmer while scraping browned bits of food off the bottom of the skillet with a wooden spoon. Add 1/2 teaspoon berbere spice and pinch of salt.
  4. 4 Return chicken breast to the skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, 4 to 5 minutes, basting chicken with pan juices as it cooks. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).
  5. 5 Sprinkle chicken with chopped cilantro; drizzle with sauce.

By John Mitzewich

South African Pumpkin Soup with Banana and Curry
Dinner African

South African Pumpkin Soup with Banana and Curry

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine pumpkin, 2 tablespoons olive oil, sugar, and honey in a bowl. Pour into a baking dish. Place unpeeled banana in a second smaller baking dish.
  3. 3 Bake both pumpkin and banana in the preheated oven until pumpkin has softened and is lightly brown, 20 to 30 minutes.
  4. 4 Meanwhile, heat remaining olive oil in a large pot over medium-low heat and cook onion, carrot, and celery until soft, 5 to 10 minutes. Add garlic, curry powder, coriander, nutmeg, and cinnamon; mix to combine. Cook for another 3 to 5 minutes.
  5. 5 Peel banana. Add banana flesh, pumpkin, coconut milk, and chicken stock to the pot and simmer 5 to 10 minutes. Puree soup using a stick blender until smooth. If desired, thin soup with more stock or hot water. Season with salt, pepper, and lime juice.

By Allrecipes Member

Limeade
Drink

Limeade

3.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Cut limes in half and squeeze lime juice into a 2 quart pitcher. Add sugar and stir until dissolved. Fill pitcher with cold water, stir and chill in refrigerator.

By Marisela Rivas

Raspberry Lime Rickey
Drink

Raspberry Lime Rickey

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a tall glass with ice. Squeeze lime wedges into the glass, and drop them in. Fill glass nearly to the top with carbonated water, and top with raspberry syrup.

By Kent Garber

Earl Grey Tea and Lime Ice Pops
Dessert

Earl Grey Tea and Lime Ice Pops

4.0

Prep
5 min
Cook
Total
215 min

Instructions

  1. 1 Pour boiling water over tea bags in a jar or pitcher, and allow to steep for 15 minutes.
  2. 2 Remove tea bags, add sugar, and stir in lime juice. Adjust the sweetness to suit your taste and cool mixture to room temperature.
  3. 3 Drop a lime slice into each ice pop mold. Pour in mixture, leaving about 1/4 inch space at the top. Place the sticks or tops in and freeze until solid, 3 to 4 hours.
  4. 4 Run some warm water over the molds to help loosen the ice pops.

By lutzflcat

Watermelon and Cucumber Juice with a Spritz of Lime
Drink

Watermelon and Cucumber Juice with a Spritz of Lime

3.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Run watermelon and cucumber pieces through a juicer following the manufacturer's instructions, and place the juice into a pitcher. Stir in lime juice, and serve.

By Alyse Ellienne

Rebecca's Rockin' Vodka Lemonade
Drink

Rebecca's Rockin' Vodka Lemonade

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a gallon pitcher prepare the lemonade concentrate according to package instructions, replacing one can of water with the vodka. Squeeze juice from one lime into mixture. Pour over ice and serve.

By Rebecca and Dana

Mango-Tajin® Ice Pops
Dessert

Mango-Tajin® Ice Pops

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Cut lime into 6 slices. Cut each slice in half and place 2 slices in the bottom of each ice pop mold.
  2. 2 Set aside 1/3 cup of the diced mango. Place remaining mango in a blender. Add water, chile-lime seasoning, and sugar; blend until smooth. Stir in reserved mango.
  3. 3 Divide mixture between the molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.

By Soup Loving Nicole

Watermelon Gin and Tonic
Drink

Watermelon Gin and Tonic

3.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Squeeze lime into cocktail glass and drop lime wedge into the juice; add watermelon and enough ice to fill glass to top. Pour gin and tonic water over the watermelon and ice; stir.

By snowbelle016

Mezcal Paloma
Drink

Mezcal Paloma

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Rub the cut side of a lime wedge around the edge of the glass. Place salt on a plate and invert glass into salt to rim the glass. Fill glass with ice. Squeeze juice from the same lime wedge into the glass. Pour mezcal over ice, then top with grapefruit soda. Garnish with remaining lime wedge.

By France Cevallos