Friday, September 5, 2014
Recipe: Brunch Fiesta!
1 small roma tomato
1 tsp of chopped red onion
1 tbs of cilantro
Pinch of salt
Pinch of freshly grounded pepper
1/2 of a jalapeño chopped without seeds
Mash the avocado with all the ingredients and place in the fridge for later.
3 eggs whites
1 tsp of cilantro
Pinch of salt and pepper
The best way to cook this is by mixing eggs whites with a pinch of cilantro, salt and pepper prior. Add mixture to the pan on low heat. Put the cover over the pan and let cook on both sides. Should take about 4-5 minutes.
1 large russet potato
1 large white onion diced
2 garlic cloves chopped fine
1/2 cup cilantro chopped (you can add more or less... I just love cilantro
1 tbs cajun seasoning
Pinch of salt and pepper (start with a little and keep adding while you taste and cook - over-salting is a nightmare!)
1/2 tsp cumin
1/8 tsp of crushed red pepper (for some heat)
1/8 tsp of paprika
1/2 tsp Badia - all purpose seasoning (can be purchased at the hispanic aisle in a grocery aisle)
1/2 tsp Badia - fajita seasoning (can be purchased at the hispanic aisle in a grocery store)
** I find the Badia seasonings add that extra kick!
(I recommend using a cast iron pan for this as it heats up quickly and allows the potato to be crispy... but you can use whatever pan want)
In a cast iron pan under medium heat, add the garlic and onion and cook till translucent. Add potatoes on an even layer and all seasonings with a pinch of the cilantro. Toss together and let cook.
Note: If you are in a rush, bake the potato in the microwave. I just cut the potatoes in small cubes so it all cooks faster.
Let the potatoes get brown on the bottom (takes about 6-7 minutes - contingent upon your stove) and then flip. Cook the potatoes until they are to your liking (some people like it mushy and some like it hard... so it's all preference). Add the remaining cilantro and serve with eggs. guacamole, and your favorite hot sauce!