Funtastic Friday

Howdy!  Go check out all the fun posts for this Friday’s Funtastic Friday over at EasyPeasyPleasy!

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Freezer Breakfast Tacos

Breakfast has always been a struggle for me.  I am not a morning person and I’m one of those weird folks that would rather eat a turkey sandwich for breakfast than a plate of eggs and sausage.  However, I have discovered I like breakfast tacos!  I found that my husband and I were going out for breakfast tacos 2-3 times a week!  That’s a lot to eat out just for breakfast!  I decided to experiment by making freezer breakfast tacos.  I’ve made freezer burritos in the past and they are always a hit!  It was the same story with the tacos!  We devoured 24 tacos in 3 weeks!

This was a quick and affordable way to eat homemade breakfast tacos often without breaking the bank!  They are delicious!  The ingredients can be up to you!  You decide!  I made one batch with bacon and another with sausage!

Freezer Breakfast Tacos

  • Servings: 10-12
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Ingredients:

  • 1lb Owen’s Breakfast Sausage
  • 1/2 Onion, diced
  • 1 package Frozen Country Style Hashbrowns (cubes)
  • 2 cups shredded Sharp Cheddar
  • 4 Eggs, scrambled
  • Salt & Pepper, to taste
  • 10-12 Flour Tortillas

Directions:

  • Brown the sausage with the onion in a skillet and strain.  Set aside.
  • Scramble the eggs and cook.  Set aside.
  • Lay 3 tortillas out at a time on a baking sheet.
  • Scoop a spoonful of sausage, potatoes, eggs, and cheese into each tortilla.
  • Carefully roll each taco up and wrap tightly in aluminum foil.
  • Repeat until all tortillas have been used.
  • Store the tacos in a 1 gallon freezer bag labeled with the date they were made.
  • To eat, dispose of the foil and microwave on a plate for about 30-45 seconds.  You can also set a few aside in the fridge the night before so they are thawed and cook faster in the microwave.

Photos and recipe belongs to Katy at http://www.redbirdrecipes.com

July 4th Cookie Bars

Well hello there!  Today I’m sharing a classic cookie bar recipe from Nestle Toll House® !  These chocolate chip and pecan cookie bars coated with a fluffy buttercream icing are a yummy treat for any Independence day celebration.

I love the sweet and salty flavor of these treats!  Try them out!

Chocolate Chip and Pecan Cookie Bars

  • Servings: 20-25
  • Difficulty: easy
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Cookie Recipe by Nestle Toll House®

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Cookie Ingredients:

  • 3/4 cup Sugar
  • 3/4 cup Brown Sugar (packed, light or dark)
  • 2 sticks of Butter, softened
  • 2 Large Eggs
  • 1 tsp Salt
  • 1 tsp Baking SODA
  • 2 1/2 cup Flour
  • 2 cups of Nestle Toll House Milk Chocolate Chips®
  • 1 cup Pecans, chopped (I used 1/2 cup chopped pecans, then 1/2 cup of finely chopped)

Directions:

  • Cream the butter and sugars together.
  • Add the eggs and mix.
  • Combine flour, salt, and baking soda in a large bowl.
  • Mix in the flour combo a cup at a time.
  • Add pecans and chocolate chips until fully combined.
  • Grease a 15×10 inch jelly roll pan. (pan with approx 1 inch edges)
  • Spread dough evenly across the pan filling in all areas.
  • Bake at 375°F for 20-25 minutes.
  • Let cool on a cooling rack. (You can either flip it out on a baker’s rack or if you don’t feel comfortable doing that then just leave it in the pan to cool.)

Buttercream Icing Ingredients:

  • 1 stick of Butter, softened
  • 1/2 cup of Crisco Shortening
  • 1 tsp of Vanilla Extract
  • 4 cups of Confectioner’s Sugar
  • 2 tbsp Milk (in an emergency you could use creamer, I used Coconut Creamer 😀 lol!)
  • Sky Blue Gel Food Coloring

Directions:

  • Cream the butter and shortening.
  • Add in vanilla and milk.
  • Whip adding 1 cup of confectioner’s sugar at a time.
  • Add desired amount of blue food coloring.  I used 4 drops of Sky Blue.

To Finish:

  • Spread icing across the top of the cookie until it’s an even surface.
  • Top with festive themed sprinkles.
  • Slice in small squares and enjoy!

Photos are property of Katy from http://www.redbirdrecipes.com

Shrimp Boil in the Oven

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Howdy!  I don’t really have a great photo of this but it was a delicious quick meal that I made a few weeks ago!

Shrimp Boil in the Oven

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 4 Ears of Corn, shucked and halved
  • 1 small bag of tiny Red Potatoes
  • 1 Onion, quatered
  • 1 loop of Andouille Sausage or Sausage of you choice, sliced
  • 1 lb of Shrimp, peeled
  • 4 tbsp Butter, sliced
  • 2 tbsp Oil
  • 2 tbsp Old Bay Seasoning
  • Black Pepper to taste

Directions:

  • Boil the potatoes as directed on the bag. (Mine only took 15 minutes)
  • Line a large jelly roll pan with foil.
  • Drizzle pan with oil and drop slices of butter on the pan.
  • In a large bowl, mix the raw shrimp. corn, sliced sausage, onions, and potatoes with the old bay seasoning and pepper.
  • Spoon the shrimp mix into the pan and drizzle with a touch of oil.
  • Cover entire pan with foil to seal.
  • Bake in the oven at 375*F for 20-25 minutes.
  • Enjoy!

Katy from http://www.redbirdrecipes.com

No Churn Oreo Ice Cream

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Want to make homemade ice cream but you don’t have an ice cream maker?  Don’t feel like using the old pioneer shaking method?  This technique is for you!!!  You mix it and set it!  This is a rich and creamy recipe that can be altered to different flavors!  I was absolutely floored when I tried it!  It’s amazing!  I can’t believe I only just learned this trick!  I guess I’ve been living under a rock? lol 😀 Anyhoo, here it is!

No Churn Oreo Ice Cream

  • Servings: 10
  • Difficulty: easy
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Ingredients:

  • 14 oz Sweetened Condensed Milk
  • 2 tsps of Vanilla Extract
  • 2 cups of Heavy Cream
  • pinch of Salt
  • 1 cup of Oreos, crushed

Directions:

  • In a large bowl whip heavy cream until it becomes thick and fluffy using a hand mixer.
  • In a separate bowl whisk the condensed milk, vanilla, and salt together.
  • Fold in half of the fluffed cream into the condensed milk mixture.
  • Fold the remaining fluff into the condensed milk mixture.
  • Spoon ice cream into a loaf pan, cover, and freeze for 2 hours.
  • Take out and stir in the crushed Oreos, cover, and freeze for another 3 hours.
  • Serve and enjoy!

Original recipe from Food Network Kitchen on http://www.foodnetwork.com

All photos are property of Katy from http://www.redbirdrecipes.com

Homemade Boneless Buffalo Wings

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Howdy!  I’m keeping it simple today!  Here is an easy recipe for Homemade Boneless Buffalo Wings!  They are scrumptious!  These are a great game day treat!

Homemade Boneless Buffalo Wings

  • Servings: 6-8
  • Difficulty: easy
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Ingredients:

  • 3 boneless Chicken Breasts
  • 1 cup Flour
  • 3 Eggs
  • 1 cup Bread Crumbs, seasoned (doesn’t matter which flavor)
  • 1 cup Panko Break Crubs, seasoned (doesn’t matter which flavor)
  • Salt and Pepper
  • 1 stick of Butter
  • 1/2 cup Frank’s Red Hot Sauce (this is for mild wings)
  • 1 tsp ground Cayenne
  • Vegetable Oil (for frying)
  • Ranch or Blue Cheese Dressing (for dipping)

Directions:

  • Cut the chicken into 2 inch cubes and season with salt and pepper.
  • Beat the eggs in a small bowl.
  • Mix the two bread crumb types together in a small bowl.
  • Place the flour in a small bowl and season with black pepper.
  • Working in small batches, dredge the chicken in flour, then egg, then the bread crumb mixture.
  • Fry chicken in small batches using a skillet and a 1/2 inch of vegetable oil.  (You can bake these if desired)
  • Set fried chicken aside on paper towels and cover to keep warm.
  • Melt butter in a skillet and add the hot sauce and cayenne.  Use a spoon to taste.  If you want it hotter add 1/4 cup more hot sauce.  This is all about personal preference.
  • Add the fried chicken and wing sauce in a large bowl and toss using a large spoon.
  • Serve immediately with Ranch or Blue Cheese.

 

All photos are property of Katy from http://www.redbirdrecipes.com

Eggs Benedict with Crawfish Cakes

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Howdy and Salut!  I was inspired by my recent travels to New Orleans to create this latest dish, Eggs Benedict with Crawfish Cakes.  Y’all, it’s to die for.  It’s crispy, savory, and buttery goodness!  I got the idea from a restaurant on Jackson Square called Stanley’s.  They serve a dish called Breaux Bridge Benedict which is Eggs Benedict with a fried Boudain Patty and ham slice.  I decided to put my own spin on this and I dare say it’s divine!

Eggs Benedict with Crawfish Cakes

  • Servings: 4
  • Difficulty: intermediate
  • Print

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Crawfish Cake Ingredients:

  • 1 pound of cooked Crawfish
  • 1 Egg, beaten
  • 3 tbsp of Mayonnaise
  • 1 tbsp of Dijon Mustard
  • 1/4 tsp Tabasco Sauce
  • 1/4 tsp Worscheshire Sauce
  •  1 tbsp Old Bay Seasoning
  • 1 tbsp Fresh Parsley
  • 1/2 tbsp Fresh Chives
  • Fresh Ground Pepper to taste
  • 1 cup Panko Bread Crumbs

Eggs Benedict Ingredients:

  • 4 Eggs (for poaching)
  • 1/2 tbsp White Vinegar (for poaching, this is optional depending on your preferred poaching technique)
  • 1/4 tsp Tabasco Sauce
  • 3 Egg Yolks (for Hollandaise)
  • 1/2 tsp Dijon Mustard
  • 1 tbsp Fresh Lemon Juice
  • 1 stick of Real Butter (1/2 cup)
  • Fresh Ground Pepper for Garnish
  • Chopped Chives for Garnish
  • 4, 1/2 inch slices of French Bread, toasted and buttered

Directions:

Crawfish Cakes:

  • Squeeze as much juice out of the crawfish as you can.  Capture the juice in a bowl to save for other recipes or to make a crawfish butter.  (Crawfish butter: crawfish juice, butter, old bay seasoning)
  • Mix crawfish and all listed ingredients together.
  • Form 8 patties on a plate and let chill for 1-3 hours in the fridge.
  • Fry the crawfish patties in a skillet with 1/4 inch of vegetable oil, 4-5 minutes on each side.

Eggs Benedict:

  • Put a pot of water with vinegar on the stove and set it to simmer.  (simmer, not boil)
  • Place the 4 eggs into 4 separate little prep bowls.  Do not break the yolks.
  • Stir simmering water to make a whirl pool effect then slowly drop one egg in at a time.  Do not stir while the eggs are poaching.  Get the egg as close to the water as possible before dropping it in.  Poach for 3-4 minutes.
  • To make the Hollandaise use either a blender food processor that allows you to add liquid at the top while running it.  You may also use a traditional double boiler method but this is easier.  Use a slotted spoon to scoop poached eggs out and onto a paper towel.
  • Add the yolks, lemon juice, Dijon, Tabasco and blend in the food processor.
  • Melt the stick of butter in a bowl using the microwave.
  • Blend the Hollandaise mixture on high while slowly adding the hot melted butter.
  • Keep the Hollandaise warm until ready to serve by placing the container of Hollandaise in a bowl of warm water.

To serve, top the buttered and toasted french bread with 2 crawfish cakes, a poached egg, and drizzle with Hollandaise sauce.  Garnish with cracked pepper and chives.  Enjoy!

All photos are property of Katy from http://www.redbirdrecipes.com