I’ve mentioned in the past that I absolutely love breakfast foods. Waffles, pancakes, French toast, eggs, hash- you name it, I love it!
I particularly enjoy eggs, cooked in any style. I love making omelettes and stuffing them with a variety of fillings. I stumbled upon this recipe several years ago for a Tex-Mex inspired omelette, and have been making then on and off since then. I recently made this when a Texan born-and-bred friend came to visit, because if there’s one thing that all Texans and Californians have in common, it is our shared love of Mexican inspired food 😉
Yield: 2 Servings
- 3 eggs
- 2 tablespoons water, optional
- 1 tablespoon unsalted butter
- ½ cup refried beans
- ¼ cup shredded Mexican blend or Colby Jack cheese
- Salt, to taste
- Ground black pepper, to taste
In a small bowl, whisk eggs, water (if using), and salt until frothy. Set aside.
Melt butter in a 10-inch skillet over medium low heat. Pour eggs into pan and sprinkle cheese (save a little bit to use as a topping) over the top. Spoon the refried beans over half of the omelette. Cover with a lid and cook undisturbed until the eggs have set, about 7 to 10 minutes. Transfer to a serving dish, sprinkle on remaining cheese and black pepper, and serve with desired toppings.
Summer is quickly coming to an end, and with that I’m in make-the-most-of-it-mode. Before you know it, we’ll be pumpkin spicing everything, and we’ll be longing for the days of backyard barbecues and gorgeous summer produce.
This recipe for Pico De Gallo, a tomato heavy side to eat alongside almost anything (chips, tacos, burgers, etc.) is an ode to the bounty of summer fruits and vegetables. Tomatoes are being harvested in loads, and these beautiful gems are at the peak of their freshness. Speaking of tomatoes, I planted 9 tomato plants in my yard this year, and although they’ve grown tremendous and look lush (they even have gorgeous yellow blooms!), I’ve had zero harvest. Not a single tomato. Zero. Zilch. Nada.
😐 😐 😐
In any case, the grocery stores and farmers markets are packed to the brim with these beauties, so I’ve been filling the hole in my heart (from this year’s lackluster garden) with them.
(Recipe adapted from Serious Eats)
Pico De Gallo
Yield: 4 – 6 Servings
- 1 ½ pounds tomatoes, diced
- ¾ teaspoon salt
- ¾ cup diced onion
- ½ cup chopped cilantro
- 1 tablespoon lime juice
- 1 jalapeno, minced
In a large bowl, mix tomatoes and salt. Transfer to a colander and drain for 30 minutes. Discard liquid.
Return tomatoes to bowl and combine remaining ingredients. Mix and taste. Season with additional salt if necessary.
Growing up in California, my family and I were fond lovers of Mexican and Tex-Mex food. Homemade tacos and burritos were common dinner staples, and going out to Mexican restaurants was routine. My Ohio born-and-bred-son seems to have inherited his momma’s California genes, as he’s a complete taco lover! He looks forward to Taco Nights, and loves to customize his plate with his favorite fillings and toppings.
This recipe is a basic one for a ground beef taco or burrito. Use it as you please. I picked it up from Mel’s Kitchen Café.
Ground Beef Taco Filling
Yield: 4 Servings
- 1 pound ground beef
- ½ large onion, diced
- 1 tablespoon chili powder
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup (or one 8-ounce can) tomato sauce
- 1 jalapeno, seeded and minced, optional
Heat a large vessel over medium heat. Add the ground beef and onion. Cook, stirring often, until the meat is cooked through and most of the liquid has evaporated, 5 to 10 minutes.
Add chili powder, cumin powder, coriander powder, garlic powder, salt, and pepper. Cook for a minute, then add the tomato sauce and jalapeno (if using). Reduce heat to medium-low and simmer until most of the liquid has dried up, 5 to 10 minutes. Serve as desired.