Meatless Tacos Topped With Windowsill Green Onions In A SIP Pinch

Featured @ CVKitchenRecipes

 

In need of a taco fix but discovered you ran out of meat, this delicious recipe does some heavy lifting in a SIP pinch. You won’t even miss the meat, especially topped off with window grown green onions and a margarita in hand. You’ll be immediately transported to your Mexican food happy place.

 

Combine & Stir in a Large Pan (2:1 more rice than beans)

– Brown rice

– Black Beans (rinsed)

 

Add & Sprinkle in: (to taste & consistency)

– Trader Joe’s Double Roasted Salsa (if you only have a 1/2 jar, you can add a little bit of water to stretch the sauce)

– Cumin

– Salt & Pepper

 

Squeeze:

-Fresh Lime Juice over the top & stir

 

Heat & Slightly Char:

-Tortillas (using tongs on a gas stove)

 

Grate:

– Cheese of your choice  (Pre-grated Mexican blend works great)

 

Next level tip! Plate a spoonful of rice & beans on each charred tortilla, sprinkle with grated cheese, then pop into the microwave for 25-30 secs so that the cheese is all melty.

 

Build with your fav ingredients: (pictured)

– Greek Yogurt or Sour Cream

– Avacado

– Diced Grape Tomatoes

– Cilantro

– Green Onions*

– Chipotle Tabasco Sauce

– More Fresh Lime Juice

 

* Windowsill Growing & Foraging: When your green onions start to go bad, cut and strip off the spoiled green part then place the roots in water on your windowsill. You’ll be surprised at how fast they grow including the roots. In better times, you can use the entire onion bulb. For now, only cut off the green chive part to use a little bit at a time, it will quickly grow back. Also, replace or replenish the water once a week. Pictured onions had been growing for @ 2 weeks since the first week of March 2020.

Baked Prosciutto Egg Cups For A Special Brunch

This year, we’ll all be collectively celebrating Easter away from our loved ones, family and friends. Truthfully, it’s going to feel a bit strange, so I wanted to share a recipe that might make the day feel a little more special. I discovered this recipe when I was in need of an egg dish that would impress, but not leave me feeling pressed in the kitchen.

These baked egg cups will make it look like you took hours to create these fancy creations. However, the best part about them is that you can prepare them ahead of time, and then crack an egg and pop them in the oven when you are ready to eat.  In the time it takes for them to bake, you can enjoy a champagne mimosa or a spicy bloody mary while the heavenly smell of these beauties baking fills the air.

Prosciutto is tucked into each muffin tin to form a cup. Grated smoked Gouda cheese is sprinkled into each cup for a yummy surprise!

An egg is cracked into each cup right before you pop them into the oven!

DIRECTIONS:

Preheat oven to 400 degrees F

Lightly coat 4 muffin cups with nonstick cooking spray.  Layer 2 slices of prosciutto into each muffin cup (prosciutto will hang over edges of cups). Sprinkle your preferred grated cheese in the bottom of the cup.  Crack an egg into each cup. Bake in middle of the oven until whites are cooked but yolks are still runny, about 13 minutes. Season eggs with salt and pepper and remove cups carefully. Sprinkle with chopped basil.

QUICK TIP:  If using prosciutto, it can be quite salty on it’s own- so you might only want to season each with pepper.

What I love about this recipe is that you can be as creative as possible.  You can experiment with integrating different hams, cheeses, and toppings.

Just remember to make enough, because they go very fast.  Enjoy!

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As promised, this post is dedicated to all of my #7Vignettes lovelies!

Source: www.thecomfortofcooking.com

“A Bloody Good” Spicy Bloody Mary Recipe & IG Illustration by the very talented & cherished IG friend Sam: www.theboiledeggandsoldiers.com

Original post: April 2014

4 Take Aways About LOVE

I’m so proud of the brave strides my friends & family have taken in owning their truth about who they love.   The following are my 4 take aways about LOVE:

1. It starts with you.

2. Everyone’s story is different.

3. Nothing about LOVE is ordinary.

4.  Actions speak louder than words, with the exception of “I LOVE YOU.”  These 3 words need to be heard.

Grandma Phyllis’ Baked Italian Chicken – Sprinkled Parmesan & Parsley with Vegetables

Contributed by my Mom: Marie Russo

Hello everyone.  Being that my father was in the poultry business – Poppy Foods Company, we always had a good supply of chicken at our house.  This was a go-to recipe for my Mom on a busy day.  Hope you like it.

GRANDMA PHYLLIS’ BAKED ITALIAN CHICKEN:

INGREDIENTS:

1 cut up chicken or your favorite parts
1 or 2 potatoes
1 onion
Garlic (chopped) to taste
2 or 3 carrots (optional) I love roasted carrots
Fresh Flat Leaf Parsley
Olive Oil
Butter
Salt & Pepper
Grated Parmesan Cheese (the more the better)
Oh, I almost forgot about 1/2 cup of water

DIRECTIONS:

Preheat oven to 350 degrees.

Pour Olive Oil in the bottom of baking pan.  Set pan aside.   Wash & dry chicken and place in baking pan.  Coat the chicken with olive oil.  Peel potatoes, carrots, and onion and place veggies around and between chicken (these should also be lightly coated with olive oil, so they will brown nicely).

Salt and pepper mixture to taste.  Sprinkle chopped garlic, parsley and cheese over the top of all chicken and veggies.  Lastly, place butter (for whole chicken 1/2 cube) on the top of everything else.  Pour the water in anywhere in the pan, don’t ask me why, Mom always did.

Cover with foil and bake for 45 minutes @ 350 degrees.  Take cover off and let chicken and potatoes brown.  About another 15 minutes –  just keep watching until you think it’s brown enough.

I don’t think I’ve left anything out.  Whats great about this recipe, you can use any amount of spices, cheese, or veggies you like and it will turn out tasty.   As a family, we use to dip our Italian bread in the buttery/olive oil mixture at the bottom of the pan, after all the chicken and potatoes were gone, we didn’t waste a bit.   Enjoy !!!

Everyday is a gift,

– Marie