Pancake Tacos

This recipe was inspired by brown sugar bacon. I watched a few videos on the Brown Sugar Bacon BLT where they made this bacon. When I tried the bacon for myself it screamed pancakes to me. It has a sweet, salty, nutty flavor sort of like pecans. I knew it would be just delicious with pancakes. Well since I am taco obsessed right now I decided to use the pancakes for taco shells. All that was left was deciding on the rest of the fillings. Since it is pancakes and bacon then it should be breakfast right? So eggs? Maybe cheese? But what kind of cheese? And I can't forget the salsa! I decided on scrambled eggs, goat cheese and an apple salsa. After all goat cheese is mild and creamy and it goes well with eggs and apple. The scrambled eggs and goat cheese were so creamy, a great contrast to the crunchy bacon and apple salsa. The salsa turned out to be the biggest surprise, such a delicious combination. The honey, lemon, green onion, and cilantro really makes the apple salsa. It is the perfect crunchy topping for these pancake tacos. I can't wait to try it on a salad one day too. It is great with the bacon. I know both would make a great salad. Now believe me when I say this is a filling breakfast. Huge in fact, so get really hungry before you make it.

Pancake Tacos
Serves 2

Ingredients

Shake and Pour Pancake Mix

Apple Salsa:
1 pink lady apple, chopped
Juice of one lemon
1 green onion, sliced
1 Tbsp. chopped cilantro
1 tsp. honey
Kosher salt, to taste
Black pepper, to taste
Red pepper flakes, to taste

8 slices low sodium center cut bacon
Brown Sugar
1 Tbsp. Butter, divided
4 eggs, beaten
2 oz. goat cheese, crumbled
Maple syrup, to taste

Directions

Preheat oven to 225 degrees.

Prepare pancake mix according to package directions and set aside.

Combine salsa ingredients and set aside.

Place bacon in a pan over medium heat. Cook until you start seeing a little brown color on the bacon (see first bacon photo), flip and sprinkle with brown sugar. Cook the second side until slightly brown, flip and sprinkle with brown sugar. Watch carefully the bacon will brown (or burn) fast now that it has brown sugar on it. Flip one more time to caramelize the sugar. Remove from pan and set on paper to drain.

In another non-stick pan, melt a little butter over medium heat. Pour enough pancake batter to make a 6" pancake. When you see bubbles on the surface of the pancake check to see if brown and flip. Cook until second side is brown. Place on a foil lined baking sheet and put in oven to keep warm. Repeat with remaining batter until you have four 6" pancakes.

In another non-stick pan, melt remaining butter over medium low heat. Add beaten eggs and season with salt and pepper. Gently stir eggs until soft curds form, continue to cook until eggs are set and remove from heat.

To assemble the tacos, start with a pancake, place two pieces of bacon inside, add a fourth of the eggs, top with crumbled goat cheese and apple salsa. Drizzle with a little bit of maple syrup.

after first flip with brown sugar sprinkle

with maple syrup drizzle

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Tornadough Alli: Throwback Thursday Link Party
Reasons To Skip The Housework: STH Link Party
The Lazy Gastronome - Taco Tuesday Blog Hop

K-cup Red Eye Gravy, Ham and Grits

Remember my bright idea to use a second brew from a K-cup to make red-eye gravy? I finally got some ham and gave it a try. While it was delicious I think my first experiment with K-cup Sausage Gravy and Grits was my favorite. The sausage gravy was savory and very rich. The red-eye gravy was lighter and had some sweetness to it. My favorite part was how rich my cup of coffee tasted after having a few bites of my breakfast. This just proves coffee is a huge part of any breakfast. Whether you drink it or eat it; it just makes your morning better. I think I will continue to use K-cups to enrich my recipes. It really adds complexity to gravies or sauces. I hope you will give it a try for yourself. Be sure to come back and let me know how it improved your recipes.

K-cup Red Eye Gravy, Ham and Grits
Serves 1

Ingredients

2 tsp. butter or margarine, divided
1 slice ham
1/2 tsp. chicken bouillon
1/2 tsp. brown sugar
1 short second brew from K-cup
1/4 cup quick grits
Kosher salt, to taste
Black pepper, to taste
Splash of heavy cream

Directions

Melt a tsp. of butter in pan over medium heat. Add ham to pan, cook over medium heat until brown on both sides. *CAUTION* The ham will splatter, pop and spit at you. Be careful!

Add chicken bouillon and brown sugar to a coffee cup and brew a second cup of coffee over the top. Use the picture of a tea cup or the smallest cup setting on a Keurig. 

Place grits, 1 cup of water and salt in a 2 cup microwave safe bowl. Cook on high for 2 minutes. Stir and microwave 1 minute. Stir again and microwave one more minute. 

When ham is browned, add the coffee, sugar and bouillon mixture and simmer until reduced by half. Season with black pepper to taste.

Season grits with remaining butter, cream and additional black pepper (optional), stir to combine. Serve along side of ham and topped with red eye gravy.

Linking to:
The Tumbleweed Contessa: What'd You Do This Weekend?

Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday
Spatulas On Parade: Wonderful Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Love Bake Good Cakes: Freedom Fridays with All My Bloggy Friends

K-cup Sausage Gravy and Grits

When I first got my Keurig people kept telling me that they would brew two cups of coffee from one K-cup. I tried it and I was less than impressed. The second cup was too weak for my taste. Then this morning it came to me, I wonder if you could use that second brew for red-eye gravy? Well I didn't have ham, but I had turkey breakfast sausage. So the experiment began. I placed two slices of sausage in a pan and using a spoon I crumbled it as it cooked. Then I put some beef bouillon in a coffee cup and brewed a second cup of coffee over the top. I used the picture of a tea cup or the smallest cup setting since I was making one serving. I also put on some grits to cook. When the sausage was browned I added a little butter and flour and cooked stirring often until I could no longer smell the flour. Then I added the coffee and bouillon mixture and simmered until nice and thick. It was well seasoned because of the bouillon and all it needed was black pepper. It made a deliciously rich and dark gravy. It did not taste like coffee, it just had a deep, rich, flavor. It was delicious! I loved it over the grits. Such a warm and savory breakfast courtesy of a K-cup. I can't wait to bring home some ham and try a red-eye gravy. So run, don't walk to your Keurig and use that K-cup from your morning coffee to brew up something tasty for breakfast. You will not be disappointed.

K-cup Sausage Gravy and Grits
Serves 1

Ingredients

2 slices turkey breakfast sausage
1/2 tsp. beef bouillon
1 short second brew from K-cup
1/4 cup quick grits
Kosher salt, to taste
2 tsp. butter or margarine, divided
1 tsp. flour
Black pepper, to taste
1 tsp. heavy cream

Directions

Place sausage in a pan, cook on medium high breaking up with a spoon until crumbled. 

Add beef bouillon to a coffee cup and brew a second cup of coffee over the top. Use the picture of a tea cup or the smallest cup setting on a Keurig. 

Place grits, 1 cup of water and salt in a 2 cup microwave safe bowl. Cook on high for 2 minutes. Stir and microwave 1 minute. Stir again and microwave one more minute. 

When sausage is browned, add 1 tsp. butter and flour. Cook stirring often until it no longer smells like flour. Add the coffee and bouillon mixture and simmer until thick. Season with black pepper to taste.

Season grits with remaining butter, cream and additional black pepper (optional), stir to combine. Serve topped with sausage gravy.

Linking to:
My Turn for Us: Freedom Fridays with All My Bloggy Friends

Mesquite Grilled Tacos

IT'S TACO TUESDAY! I have to admit I have become a little obsessed with tacos lately. I look at everything and wonder would that make a good taco? I have always loved them but when I found a YouTube channel called Aim'em and Claim'em Smokers doing Taco Tuesdays; I started having them every week. You have to check out James' channel it not only delivers a delicious taco every Tuesday. He is also a very experienced BBQ fanatic. He shares all his tips and techniques for grilling, barbecue and smoking. He has also graciously made his version of two of my tacos on video to share with his subscribers. Go check him out!

Okay now for another delicious taco! This taco gets it inspiration from a meal dear sister had at a local restaurant called The Oyster Bar & Grille. The restaurant is so good! It is sort of an island or coastal twist on Mexican food. Check them out too! They grille all their delicious food with Mesquite. She had Mesquite grilled tuna and buttered grilled veggies with fresh pico. Now doesn't that sound like it would make a great taco meal? It does, oh boy it does! I used a smoking tray you can buy at the store to get that Mesquite flavor. It is so easy you unwrap it and toss it on the grill. The wood chips inside start to smoke and they impart delicious flavor to whatever you are grilling. I grilled zucchini, squash and a red poblano as a side. I grilled both shrimp and tuna for the tacos. I also made a spiced butter to bathe everything in. Many Mexican restaurants serve a spiced butter with their grilled meats. It was amazing! The Mesquite smoke and the butter has to be my favorite part of this recipe. The veggies and shrimp seemed to absorb the most smoke. The butter is flavored with chicken bouillon, garlic and wine! It was great with everything including the pico. Such a great combo. I can't wait to try these tacos with beef or chicken too. That butter and Mesquite are too good not to give it a try. I will caution, do not marinate the tuna and shrimp for more than the time it takes to heat the grill. The lime juice will start to cook them. Check out the photos below you can see the tuna changing color just after 10 minutes. I hope you will give these tacos a try. I loved telling you about them just as much as eating them.

Mesquite Grilled Tacos

Serves 2

Ingredients

12 shrimp, peeled and deveined

1 tuna filet

Juice of 1/2 of a lime

Drizzle of Olive oil

Several dashes of Maggi Seasoning Sauce

Spiced Salt (or salt, black pepper and red pepper flakes)

Mesquite Smoker Tray

2 wooden skewers, soaked

4 small flour tortillas

Pico de Gallo

Spiced Butter (recipe below)

Directions

Place skewers to soak for 20 minutes.

Pre-heat grill on high for 10 minutes. Place smoker tray on grill while pre-heating.

Drizzle shrimp and tuna filet with olive oil, lime juice and maggi seasoning. Turn to coat with marinade. Season both side of tuna and shrimp with spiced salt and set aside. Just before grilling thread shrimp on skewers.

Grill shrimp and tuna for 2 minutes each side for a total of 4 minutes. The tuna will be medium rare, if you prefer it medium or well adjust cooking time. Remove from grill and rest while warming the tortillas. Top or brush with spiced butter.

Place a skillet on high heat, when hot warm the tortillas on both sides until warm and blistered.

To serve place grilled shrimp or tuna in a warm flour tortilla. Top with Pico de Gallo and serve with a ramekin of melted spiced butter.

Do not over marinate the tuna and shrimp!
Ten minutes is just right.

Spiced Butter

Ingredients

1/2 cup butter with canola spread

1 tsp. chicken bouillon granules (Knorr)

1 clove (1/2 tsp.) garlic, minced

1/16 tsp. black pepper

1/16 tsp. red pepper flakes

4 leaves cilantro, minced

1/4 cup white wine (Chardonnay)

Directions

In a medium sized bowl combine all ingredients except wine, whisk to combine. Slowly incorporate wine whisking until thoroughly combined. Place in a container and refrigerate until ready to use.

Linking to:
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
The Lazy Gastronome: Taco Tuesday Link Party

Chorizo Potato and Egg Tacos

Yummy! Yummy! Breakfasts tacos! Or in our case lunch. Dear sister was off today and I had a very light work load today at home. So I finally got around to making these delicious Chorizo Potato and Egg Tacos. I have dreamed about them ever since I discovered my love for chorizo. When I lived in Texas it was common to see potato egg and sausage tacos on breakfast menus. They were so good! I just knew chorizo would take them to a whole different level. I started with the chorizo, I knew cooking it would render some tasty fat to cook the potatoes in. I precooked the potatoes a bit in the microwave to give them a head start. They browned crispy in the chorizo fat absorbing all the flavor. Last thing to prepare were the eggs, fluffy and cheesy with the addition of a Mexican cheese blend. Everything was so good together in a warm tortilla. With the spicy chorizo they don't even need salsa. They are great on their own. Perfect for breakfast, lunch or dinner. I will definitely make them again for years to come.

Chorizo Potato and Egg Tacos

Serves 2                                  

Ingredients

1 medium Idaho potato, peeled and diced

1/2 (9 oz.) tube of pork chorizo

1 tsp. vegetable oil (optional)

Kosher salt and black pepper, to taste

4 small flour tortilla

1 tsp. butter

3 eggs, beaten

4 Tbsp. Mexican cheese blend, divided

Directions

Place potatoes in a microwave safe bowl. Rinse potatoes with water until water runs clear. Drain water from potatoes, cover with plastic wrap and microwave on high for 3 minutes.

Place a pan over medium heat. Add chorizo to pan, cook stirring often until the chorizo is reddish brown with crispy edges. Remove from pan with a slotted spoon and set aside.

Add a little oil to chorizo fat if necessary and return pan to heat. Drain potatoes and add to pan in a single layer. Season with salt and pepper. Brown on one side for 5 minutes and then flip potatoes and brown for 5 more minutes. Continue cooking flipping potatoes until brown and crispy on all sides about an additional 5 minutes. Remove from pan and taste for seasoning adjust if necessary.

Place a dry skillet on high heat, when hot warm the tortillas on both sides until warm and blistered. Place in a clean dish towel to keep warm.

In pan used to cook chorizo and potatoes, lower heat to medium low. Add butter to pan; when melted pour in eggs and sprinkle with 2 Tbsp. of cheese. Season with salt and pepper. Stir eggs gently folding until just set, remove from heat.

To assemble the tacos, place two tortillas on each plate. Place 1/4 of the potatoes, chorizo, eggs and remaining cheese on each tortilla.

Linking to:
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Reasons to Skip the Housework: STH Link Party #81
The Lazy Gastronome: Taco Tuesday Link Party

Piri Piri Ribeye Dinner

I told you about the early stages of experimenting with Piri Piri Butter. What I didn't tell you is that we tried it on more than just corn. I put some on steak that night too. It was delicious! That is what gave me the idea of making a piri piri steak dinner. Originally I was going to cook filet, but then I saw the prices I bought ribeye instead. Don't get me wrong I will try this on filet in the future. This combo of Piri Piri flavors, steak, asparagus and sweet potato is a great meal. I loved everything! I love the spice the Piri Piri Butter adds to the steak. The interesting thing is that the first bite it the best bite. That is when the Piri Piri flavors are most prominent. Contrary to other dishes where the heat continues to build. This butter just enhances the smokey, juicy grilled steak with spice. The asparagus and sweet potato are perfect accompaniments. I love the roasted bits on the asparagus and the caramelized grill marks on the sweet potatoes. So good! Definitely a fine plate of food to serve over and over again.

Wonkie color by iPhone

Piri Piri Ribeye 
Serves 2

Ingredients

1" thick Ribeye
Kosher salt, to taste
Piri Piri Seasoning
Piri Piri Butter

Directions

Remove steak from refrigerator and bring to room temperature. Season with kosher salt and Piri Piri Seasoning.

Preheat grill to high heat for 10 - 15 minutes. Grill 4 minutes a side for medium rare or to your desired doneness. Remove from grill, cover with foil and rest for 10 minutes. To serve cut steak into two portions and top with a slice of Piri Piri Butter.

Color courtesy of iPhone

Piri Piri Grilled Sweet Potatoes

Preheat grill to medium high heat. Wash sweet potato and poke with a fork 4 to 6 times. Wrap in paper towel and microwave for 3 minutes. Flip potato over and microwave 3 more minutes. Allow potato to cool and slice into 1/4" thick slices. Rub each slice with olive oil and season with Piri Piri Seasoning and kosher salt to taste. Grill about 4 minutes a side until marked with grill marks.

Piri Piri Grilled Asparagus

Preheat grill to medium high heat. Wash and dry asparagus, drizzle with olive oil and season with Piri Piri Seasoning and kosher salt to taste. Grill rotating often until tender about 8 minutes total.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday

Love Bakes Good Cakes: Freedom Fridays with All Bloggy Friends
Carole's Chatter: Food on Friday - BBQ

Piri Piri Butter

One day dear sister and I were looking for a way to season some grilled corn on the cob. I suggested we mix Piri Piri Sauce with butter. It was delicious but did not combine very easily. Then I saw Pioneer Woman make Bell Pepper Butter. I thought now that is how you make Piri Piri Butter. It worked beautifully. It is a delicious spicy butter that is great on corn, steak, veggies and even popcorn. It gets it's spice from the bird's eye chilies and the fresh garlic. The red bell pepper adds a fruity sweetness to balance the heat. Now don't be scared to give it a try, it is not too spicy. It is a butter and has all the creamy elements of butter with a little bit of heat. If you are still intimidated, try using a fresno chili instead of the bird's eye chilies. Just be sure to try this recipe. It is amazing!

Piri Piri Butter
Makes about 1 cup

Ingredients

2 sticks salted butter
1 red bell pepper, finely chopped
3 bird's eye chilies, sliced
1 clove garlic, minced
Zest of one lime
1/2 tsp. cumin

Directions

Put the butter, red bell pepper, chilies, garlic, zest and cumin in a food processor and process until combined. Drain any liquid that may form and use right away. To serve later place the mixture into ramekins, or roll into a log with plastic wrap and chill until needed. For long term storage place plastic wrap roll of butter in a freezer bag removing as much air as possible and store in the freezer.

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Love this butter on grilled corn! Or any corn really.

Great on steak! Check out this Piri Piri Ribeye Dinner.

iPhone photo, sorry the color is off

Delicious on Popcorn too! Melt a slice of Piri Piri Butter 

in the microwave and drizzle over fresh popped corn.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays with All Bloggy Friends

Denver Breakfast Scramble

I love Denver Omelettes. But honestly I am a hit and miss omelette chef. I have made beautiful omelettes, but most often I make a mess. That is why I love Breakfast Scrambles. They are not suppose to be perfect just delicious. This scramble is loaded with sauteed onions, peppers, ham and cheese. SO GOOD! The onions and peppers is what I enjoy. I must get that from Dad he really enjoys onions and peppers too. But a Denver omelette has ham and cheese too. The combo is just something I crave. I find I don't need to add salt to this scramble the ham and cheese season the eggs and veggies perfectly. Just a little black pepper and you have a perfect breakfast.

Denver Breakfast Scramble 
Serves 1 

Ingredients 

1 tsp. unsalted butter or butter flavored cooking spray 
1/4 cup red onion, chopped
1/4 cup green pepper, chopped
2 slices of ham, chopped
2 eggs, beaten 
Black pepper, to taste 
2 Tbsp. 2% sharp cheddar cheese

Directions 

Melt butter if using in a non-stick pan over medium low heat. Add onions and peppers, saute until onion is translucent. Add the ham and stir to combine. Beat eggs with pepper and add to pan. Gently stir eggs until soft curds form, add cheese and continue to cook until cheese is melted and eggs are set.

Shrimp Lemoine

Come on everyone let's get messy! This is a dish you should eat with friends and family. It is like eating crawfish, you have to use your hands. You will see why in a minute. This is a recipe passed down to me by my Mother. It is how she recalls my paternal grandmother Maw Maw making it. Maw Maw was a Lemoine so yence the name. I have never seen it anywhere else. I searched and did not find anything similar or with the same name. Definitely a cajun original. It is so simple but so very good. Butter, onions and shrimp; that's it! The secret and what makes it a mess to eat is that you cook the shrimp in the sweet caramelized onions and in their shells. Cooking the shrimp in their shell just boost their flavor. It might be messy to eat but they are packed with flavor. Growing up we would eat it with french bread to scoop up the butter and onions. Mom says she will serve it with baked potatoes too. The parsley and green onions are totally optional. In fact as I remember it, most of the time Mom left them out. I questioned her about it and she said, "if I had them, I used them". I am here to tell you they are delicious either way. Monday dear sister came over and we tried using half the butter to save calories.  They were still delicious but there was little sauce to dip the bread in. So save those calories and indulge every now and then. I hope you will grab a stack of napkins and try it for yourself.

Shrimp Lemoine

Serves 2

Ingredients

1 stick unsalted butter

2 medium onions, sliced into petals

1 lb. shrimp, deveined shell on

Kosher salt and black pepper, to taste

Red pepper flakes, to taste

A handful of parsley, chopped (optional)

2 green onions, sliced (optional)

Directions

Melt butter over medium heat in a large pan, add onions and season with salt, black pepper and red pepper flakes. Sauté until onions are soft and they begin to brown and caramelize. Add shrimp and sauté until just opaque. Add parsley and green onion if using, stirring to combine. Check for seasoning and adjust if necessary. Serve with French bread and lots of napkins.

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Linking to:
Buns In My Oven: What's Cookin' Wednesday
My Turn for Us: Freedom Fridays with All My Bloggy Friends