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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

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

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

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

Refreshing Watermelon Sorbet
Dessert American

Refreshing Watermelon Sorbet

4.5

Prep
15 min
Cook
Total
315 min

Instructions

  1. 1 Place watermelon cubes in a single layer on a sheet pan. Freeze at least 5 hours or overnight.
  2. 2 Zest limes; set aside for garnish. Juice limes until you have 2 tablespoons juice.
  3. 3 Place 1/2 of watermelon cubes in food processor with 1 tablespoon honey and 1 tablespoon lime juice. Blend until smooth and creamy and transfer to a large bowl. Repeat with remaining watermelon, honey, and lime juice.
  4. 4 Stir the 2 batches together and serve immediately, garnished with lime zest and Tajin®. Or, place in a freezer-safe container and freeze for a firmer texture.

By Nicole McLaughlin

Spicy Lime Grilled Shrimp
Dinner American

Spicy Lime Grilled Shrimp

4.3

Prep
5 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Mix together Cajun seasoning, lime juice, and oil in a resealable plastic bag. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 3 Remove shrimp from marinade; shake off excess. Discard remaining marinade.
  4. 4 Cook shrimp on the preheated grill until bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.

By Kimmy K

Mint Cooler
Drink American

Mint Cooler

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Reserve four mint leaves for garnish. Combine remaining mint leaves and lime cordial in a blender; process until mint is finely ground. Stir in club soda. Serve in tall glasses over ice, garnished with lime slices and reserved mint leaves.

By CAJNCHEF

Good Mojito
Drink American

Good Mojito

4.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Muddle the lime juice, sugar, and mint leaves together in the bottom of a cocktail glass until the mint has broken down a bit, about 1 minute. Fill the glass with ice cubes. Add the rum and soda water over the ice. Pour the mixture back and forth from from the glass to another glass to mix. Garnish with the lime wedge and enjoy.

By ELIZARDC

Summertime Limeade Fizzle
Drink American

Summertime Limeade Fizzle

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Squeeze limes into a pitcher; add 5 lime halves to lime juice. Stir in club soda, sugar, and salt until sugar dissolves. Fill rest of pitcher with water; stir.

By Karen Janice Francis

Wine Slushies (with Ice Cream Maker)
Drink American

Wine Slushies (with Ice Cream Maker)

5.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine wine, water, sugar, and lime juice in a large bowl until sugar is dissolved.
  2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 30 minutes.

By ly1310

Chef John's Fried Sweet Plantains
Side Dish American

Chef John's Fried Sweet Plantains

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat oil in a heavy-duty skillet over high heat. Place 4 to 5 plantain slices in a single layer in the pan and cook until golden brown and tender, 4 to 6 minutes per side. Transfer to a paper towel-lined plate. Repeat with remaining plantain slices.
  2. 2 Sprinkle cooked plantains with salt and drizzle with lime.

By John Mitzewich

Sweet Lime Iced Tea
Drink American

Sweet Lime Iced Tea

4.6

Prep
10 min
Cook
5 min
Total
240 min

Instructions

  1. 1 Pour boiling water into a gallon jar over tea bags. Allow to steep for 45 minutes.
  2. 2 Remove and discard tea bags. Stir in sugar and lime juice until sugar has dissolved. Cool to room temperature; refrigerate until cold before serving.

By CookinginFL