Monthly Archives: June 2016

Taco Tuesday: Steak & Eggs Breakfast Tacos with Guacamole

28 Tuesday Jun 2016

Posted by in Avocado, Breakfast, Eggs, Gluten Free, quick and easy, Recipe, recipe development, tacos, Uncategorized

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You might want to sit down for this one, because in this post, I’m combining some of my favorites: Taco Tuesday, Breakfast for Dinner, and Southwestern Food. That’s right, all three in one easy, simple, delectable recipe. Let’s do this!

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The inspiration for the recipe came from Sabra’s latest innovation: Guacamole Veggie Fusions. The guacamole comes in 3 flavors: South Western, Mango Lime, and Garden Vegetable. In addition to being ready at your slightest guacamole craving, these creations have 30% less fat than a classic guacamole and are made with 7 different varieties of crisp vegetables.

What’s not to love? In case you’re curious, the South Western Guacamole that I chose for this recipe included Hass Avocado, Onion, Yellow & White Corn, Black Beans, Tomato, Red Bell Pepper, Red Chili Pepper, Salt, Cilantro, and seasonings.

Steak & Egg Breakfast Tacos with Guacamole

Ingredients

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2 teaspoons of vegetable oil
3 large eggs
2 teaspoons of water
salt to taste
4 corn tortillas, warmed
1/4 cup Sabra South Western Veggie Fusions Guacamole
1/4 cup chopped cooked steak
1/4 cup crumbled Queso Fresco
2 tablespoons chopped cilantro
lime juice to taste

Directions

1. Heat oil in a nonstick pan over medium heat. Whisk together eggs, water, and salt. Add to the pan and scramble to your liking.

2. Assemble tacos: evenly divide guacamole among 4 tortillas and top with eggs, steak, cheese, cilantro, and lime juice.

3. Get your napkins ready and devour!

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Get your coupon for $1 off at www.Sabra.com/VeggieFusions

If you love the recipe, please pin and share with hashtags #VeggieFusionsGuac and #VeggieUpYourGuac

Disclosure: I was provided with the product by Sabra and compensated for this post. All opinions are my own.

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Baileys and Coffee Fudge Brownies with Walnuts

14 Tuesday Jun 2016

Posted by in Baking, Chocolate, Dessert, Recipe, Uncategorized

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Sometimes in life you need chocolate.
Sometimes in life you are short on time and need to take a shortcut.
Sometimes in life you need a shot of Baileys.

For those times in life, you’ve got to make a pan of these Baileys and Coffee Fudge Brownies with Walnuts.

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These brownies are dedicated to my friend Mariah, the funny, nutty, sweet lady that I got to know at The Pantry over the last 6 months or so. Alabama is lucky to have you back, but we’re going to miss you here in Seattle.

These brownies are indulgent, over-the-top, and decadent. To make them, start with a box of Ghirardelli Dark Chocolate Brownie mix, sub in olive oil for vegetable oil, replace water with a combination of Baileys and cold brew, add in chopped walnuts and chocolate, and cut down on the baking time. That’s all!

Baileys and Coffee Fudge Brownies with Walnuts

Ingredients

Ghirardelli Dark Chocolate Brownie Mix (20 ounce)
1/2 cup Baileys
1/2 cup cold brew coffee
1/2 cup olive oil
1 egg
3/4 cup chopped walnuts, divided
1/4 cup roughly chopped semi-sweet chocolate

Directions

1. Preheat the oven to 325 degrees F and grease a 10×10″ glass dish.

2. Whisk together Baileys, coffee,  olive oil, and egg. Stir in brownie mix and 1/2 cup of walnuts. Spread into the prepared dish and bake for 30 minutes.

3. Sprinkle remaining walnuts and chopped chocolate over the brownies and bake for another 5-7 minutes. Cool in the dish completely. Serve in small portions – these guys are super rich!

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And now that the post is written, I’m tempted to make another batch to take more photos and to showcase the gooey, fudge-like texture of these chocolate bites. Any takers?