1. In a small pot bring together the milk, malt o meal and salt. Bring to a low medium heat, it will begin to bubble. Continuously stir for 3 to 5 mins.
2. Add the butter, maple syrup, and fresh berries. Enjoy!
1. In a pot of water add the shrimp, 1 celery stick, 1/4 of an onion and bring to a boil. Boil for 1 minute. Reserve a cup of the shrimp water.
2. Add your chopped pepper, onion, tomato, cucumber, cilantro, and celery (the veggies) in a large bowl.
3. Add the lime juice, Clamato, shrimp juice, salt and pepper and mix well. Add additional salt, pepper, and lime juice if needed or until desired taste.
Enjoy!
Serve with tostadas or Tortillas chips. Add in ketchup or hot sauce.
Add 1 celery stick and 1/4 of an onion. Bring to a boil and boil only for 1 minute. Even when you see the shrimp begin to turn pink, wait till the water is boiling and boil for 1 minute. Then set aside to cool.Allow the shrimp to cool before adding to the veggies.Reserve some the shrimp water from boiling. You will add this to the shrimp cocktail. About 1 cup.How small to chop the onion and pepperHow small to chop the tomato.This is all the cilantro we used. Chopped up makes about 1 tablespoon.This is the hot sauce we prefer with it.Yum! Soooo good!
1. Rinse beans in cold water and discard any broken pieces.
2. In a large pot add your beans and cover with water. At least 2 inches above the beans.
3. Bring the pot of water with beans to a boil and boil for 2 minutes.
4. Once the two minutes are complete, cover beans with a lid immediately, remove from stove, and allow to sit for 1 hour uninterrupted.
5. After the 1 hour, drain the beans. Refill pot with water covering the beans completely.
6. Bring pot of beans to boil and then lower to a 1 or 2 on stove and allow to simmer for 2 to 2 1/2 hours. (Mix often and add 1/4 cup water at a time if necessary. You want to make sure it’s constantly at a soft, low simmer.)
7. Add the salt 30 minutes before beans are done and add the fresh cilantro. Mix well.
*you can add bacon to the beans, or onion, peppers, etc, all optional*
Mash or serve as is with eggs, tacos, enchiladas, carnitas, anything!
Enjoy!
Try Bean And Cheese Tacos
Place corn tortillas on some foil, add a little bit of olive oil to each tortilla and rub it all over, turn over the tortillas and place your beans and cheese, fold over, and bake at 350. 10 minutes on each side.
1 Tablespoon of Olive oil for cooking the tomatoes
Cooking spray for the egg
Steps:
1. Heat up a small skillet on a low medium heat. While that is heating up slice open your avocado and smash it into a bowl seasoning it with salt and pepper.
2. Throw the tomatoes on the skillet in the olive oil and garlic. Sauté until soft. Set aside.
3. Spray the pan with cooking spray leaving behind a little bit of the leftover olive oil and garlic from the tomatoes and begin cooking your egg seasoning it with salt and pepper.
4. Place bread in toaster. (This is where you gotta move fast.)
5. Once the toast pops, smear on your avocado, place the roasted tomatoes right on top, place your fried egg gently on top of the tomatoes, season with some rosemary.
Had one of those nights where I really just needed to use what I had. Threw all of this together and it was so flavorful and delicious!
When it comes to the ingredients you can always had less or more. You want more Parmesan cheese, add more! More garlic? Garlic it up! This is just the gist! Get creative and have fun!
What You Need:
1 family size bag of spinach and cheese tortelloni (20 oz found in the frozen food aisle)
2 heads of broccoli chopped and broken into smaller pieces
A handful of salami cut into strips (snack size work just fine)
1 tomato diced or a handful of cherry tomatoes (whatever you have)
Jarred minced garlic (3-4 tablespoons)
Parmesan cheese (1/4 to 1/2 cup)
Salt, pepper, chili flakes, fresh rosemary (fresh is best)
Olive oil
1-2 tablespoons of unsalted butter
Steps:
1. Place chopped broccoli on a pan sheet with foil. Drizzle about 2 tablespoons of olive oil. Season with salt, pepper, and crushed red chili flakes. Add 2 tablespoons of garlic. Mix well until all combined. Add more olive oil if necessary. Bake at 400 for 15 mins.
2. Cook the tortelloni as directed.
3. Once the broccoli is done, add the salami strips and tomatoes and cook for an additional 5 mins. Just so it’s warm and a little soft.
4. Place the tortelloni in a large bowl and add the butter. Once melted add the roasted broccoli mixture. Next add Parmesan cheese, fresh rosemary, and drizzle some more olive oil. (I also added just a bit of sea salt.)
Enjoy with a glass of red wine! Some crusty bread with butter would be so good with this too!
This is what the bag looks like. It’s so good!About to go into the oven. Olive oil, minced garlic, salt, pepper, and chili flakes.A lot going on, but believe me so many good flavors!
1. Turn the skillet on low/med heat. Between a 3 and 4. Allow it to heat up while you chop your chicken up.
2. Once completely heated add your chopped chicken and makes sure it’s laid out evenly on the skillet. Allow the chicken to cook undisturbed for 2 minutes. (Set your timer, I’m serious.)
3. Once the timer goes off, grab your spatula and move around the chicken gently for 4 mins (once again, set your timer) .
4. Once the timer goes off immediately move your chicken to a plate to rest and then check it. Perfection!