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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

Classic Spanish Sangria
Drink European

Classic Spanish Sangria

4.6

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Refrigerate orange, lemon, lime, wine, rum, and orange juice until cold.
  2. 2 Slice orange, lemon, and lime into thin rounds. Place in a large glass pitcher. Add rum and sugar. Refrigerate to allow flavors to blend, about 2 hours.
  3. 3 Crush fruit lightly with a wooden spoon. Stir in wine and orange juice. Adjust sweetness as desired.

By Lisa

Irish Tacos
Dinner European

Irish Tacos

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Mix yogurt, mayonnaise, lime juice, cilantro, cayenne pepper, and salt together in a bowl until smooth. Set aside.
  2. 2 Place corned beef in a saucepan over medium-low heat; cook, stirring occasionally, just until hot.
  3. 3 While corned beef is warming, place a tortilla into a heavy skillet over medium heat until hot and just beginning to show brown spots, about 30 seconds per side. Repeat to warm remaining tortillas.
  4. 4 Arrange about 2 tablespoons coleslaw in the center of each tortilla; top each with about 3 tablespoons corned beef. Drizzle each taco with 2 tablespoons yogurt sauce; roll up to serve.

By PacNWCook

Watermelon Sangria
Drink European

Watermelon Sangria

4.7

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher.
  2. 2 Pour wine, vodka, triple sec, and simple syrup into the pitcher; stir to combine. Add remaining 3 cups of watermelon cubes, orange sections, blueberries, and lime quarters; chill sangria for 4 hours before serving.

By bewitched

Mr. Big's White Sangria
Drink European

Mr. Big's White Sangria

4.7

Prep
15 min
Cook
Total
375 min

Instructions

  1. 1 Put oranges, lemons, and limes in a large punch bowl; pour sugar over fruit. Add tequila; stir gently with a wooden spoon. Set aside to soak 6 hours to overnight.
  2. 2 Add ice to the punch bowl; add white wine, Champagne, and club soda. Stir; serve immediately.

By FNYDM4

Sunset Sangria Recipe
Drink European

Sunset Sangria Recipe

4.8

Prep
15 min
Cook
Total
105 min

Instructions

  1. 1 Combine wine, pineapple juice, vodka, simple syrup, and triple sec in a pitcher or large bowl. Refrigerate until chilled, about 1 hour.
  2. 2 Stir raspberries, oranges, lemons, and limes into chilled sangria, at least 30 minutes before serving. Serve over ice.

By Celeste

Sangria (Red)
Drink European

Sangria (Red)

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine rum and sugar in a large pitcher until sugar is dissolved; add apple slices, orange slices, lemon slices, and lime slices. Slightly crush fruit against bottom of pitcher to extract some juice.
  2. 2 Add wine and orange juice to the pitcher; stir. Add lemon-lime soda just before serving; stir.

By themistycat

Amanda's Sangria
Drink European

Amanda's Sangria

4.3

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Combine wine and rum in a large pitcher; add strawberries, orange, lemon, and lime. Push cloves into apple slices; add to pitcher. Cover the pitcher with plastic wrap; refrigerate 4 hours to overnight.
  2. 2 Remove and discard cloves from apple slices; return apples to pitcher.
  3. 3 Fill tall glasses halfway with sangria mixture; top off with soda and gently stir. Garnish with marinated fruit; serve.

By Amanda Dattilio

Sangria by the Pros
Drink European

Sangria by the Pros

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Slice orange, lemon, and lime into thin rounds. Place the sliced citrus in a pitcher with apples, cherries, and pineapple.
  2. 2 Pour in brandy and refrigerate for 2 hours or more. Chill the bottle of red wine, lemon-lime soda, and orange juice at the same time.
  3. 3 Gently crush the fruits with a spoon, then stir in red wine, lemon-lime soda, and orange juice. Add additional brandy or orange juice to taste.

By PAULHAYWARD

Easy Apple Charlotte
Dessert European

Easy Apple Charlotte

4.9

Prep
15 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 6½-inch springform pan with nonstick cooking spray and line with parchment paper. Spray parchment paper with nonstick cooking spray.
  2. 2 Toss apples with lime juice and set aside. Mix flour, cinnamon, ginger, and salt in a bowl and set aside.
  3. 3 Combine eggs with brown sugar, white sugar, and vanilla extract in a second bowl and beat with an electric mixer until creamy. Add dry ingredients and mix until just combined. Pour about 1/3 of the batter into the prepared pan. Add apples and top with remaining batter.
  4. 4 Bake in the preheated oven until a toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer to a wire rack and cool for 15 minutes.
  5. 5 Run a knife around the springform pan, release springform, and flip apple Charlotte onto a plate. Immediately flip the cake onto a serving platter.

By Yoly

Sangria! Sangria!
Drink European

Sangria! Sangria!

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix red wine, brandy, triple sec, lemonade concentrate, orange juice, lemon juice, and sugar together in a bowl. Add orange, lemon and lime slices, and maraschino cherries.
  3. 3 Serve immediately over ice, or refrigerate 8 hours to overnight for best flavor. For a fizzy sangria, add club soda just before serving.

By HJACOBY

German Shrimp Pasta Salad
Lunch European

German Shrimp Pasta Salad

4.0

Prep
15 min
Cook
15 min
Total
510 min

Instructions

  1. 1 Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  2. 2 Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.
  3. 3 Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry.
  4. 4 Gently fold in shrimp in the last fold before serving.

By Liquid Kitten

Chef John's Gazpacho
Appetizer European

Chef John's Gazpacho

4.8

Prep
45 min
Cook
Total
165 min

Instructions

  1. 1 Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeño, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
  2. 2 Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until smooth.
  3. 3 Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
  4. 4 Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and purée until smooth. Return puréed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for 2 hours.
  5. 5 Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

By John Mitzewich

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