Asian Tacos

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A few weeks ago my daughter and I went to visit our dear friend Jacklin. We planned a girl’s night out at Jacklin’s new home. We went to the grocery store and pick up all the ingredients for my daughter’s favorite tacos. Upon our arrival we got the tour of her new place. It was decorated perfectly and felt so warm and cozy. Jacklin set a lovely table while I helped my daughter with the cooking. We even made creamy chocolate fudge for dessert. We shared stories and had lots of laughs over what turned out to be a truly delicious meal. Jacklin loved the tacos so much we had to give her the recipe. The crunchy texture of the corn tortilla filled with the perfectly seasoned meat then topped with the cold and crunchy slaw made for a few very delicious bites. This is a quick and easy meal that you’ll want to try.

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Asian Tacos

2 chicken breasts cut into 1 inch cubes

2 tablespoons olive oil

2 tablespoons stir fry sauce

4 tablespoons Asian sesame dressing

1 cup slaw mix, red and green cabbage and carrots

1 small jalapeno pepper, diced removes seeds if you don’t want the heat

1 tablespoon soy sauce

1 tablespoon teriyaki sauce

Green onion, garnish

Cilantro, garnish

Corn tortillas, baked on 350 degrees for 8 minutes

Heat olive oil on medium high heat. Add chicken and stir fry. Add stir fry sauce, 3 tablespoons of the Asian dressing, soy sauce, and teriyaki sauce. When cooked set aside. In a small bowl combine slaw, jalapeno pepper, green onion, cilantro, add the last tablespoon of Asian dressing. Toss. Fill the warmed tortillas with chicken and slaw mixture.

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Lazy Weekend Scrambled Eggs

A few years ago my husband and I got away for a little trip to Lewis, Delaware. We stayed at a lovely bed and breakfast. It was a large old house and the new owners renovated the house from top to bottom. We ate our breakfast on the enclosed front porch. Very romantic! The breakfast we were served the first morning was southwestern scrambled eggs. It was so delicious I had to recreate it at home. I was feeling inspired so I came up with and Italian scramble as well. I call these lazy weekend scrambles. They do take a little extra time but these delicious eggs are worth it.The only thing you need to know about scrambling eggs is they are a protein and need to cook slowly so they don’t turnout like rubber.

Sothwestern Scramble
Southwestern Scramble

Southwestern scramble:
4 large eggs (organic preferred)
1-2 tablespoon of whole milk or goat milk
1 tablespoon green onion
4 tablespoon fresh corn, or frozen defrosted, cooked
3-4 tablespoon red pepper, diced
1 teaspoon olive oil
1 teaspoon butter
Kosher salt, to taste
Fresh cracked pepper, to taste
Serve with:
2 slices avocado
Fresh salsa
Blue corn chips
Chop the green onion, and red pepper. In a nonstick pan add olive oil and butter over medium heat, add diced red pepper cook 3-5 minutes, add the corn cook 1-2 minutes add green onion. In a bowl crack the two eggs and lightly beat with a fork, add the milk and lightly beat with the fork again. Add eggs, salt and pepper to the mixture. Slowly stir the eggs with a wooden spoon just till they are set. Remove from heat. Serve eggs with two slices of avocado. Serve with a small amount of salsa and a few Blue corn chips.

Fresh Salsa:
3 tomatoes, chopped
½ cup red onion, chopped
1 clove garlic, minced
1 jalapeno pepper, chopped
Salt & pepper, to taste
Juice of ½ a lime
3 tablespoons cilantro, rough chop
Place all ingredients into a blender of choice. Lightly blend to mix ingredients. Pour into a bowl chill at least 1 hour 4 hours is best.

Italian Scramble
Italian Scramble

Italian Scramble:
4 large eggs, (organic preferred)
1 tablespoon whole milk or goat milk
2 tablespoons red onion, chopped
3-4 tablespoon sweet or mild Italian sausage, remove from casing and break into pieces
3-4 tablespoon red pepper, chopped
1 teaspoon olive oil
1 -2 tablespoon Parmesan cheese
Fresh basil
Toasted baguette
Put olive in a nonstick pan over medium heat. Add sausage, chopped onion, and the red peppers. Crack the two eggs into a bowl lightly beat with a fork, add the milk then lightly beat again with the fork. Add the eggs into the mixture add salt and pepper. Slowly stir eggs with a wooden spoon just till they are set. Add the fresh basil, lightly stir then add Parmesan cheese. Remove from heat. Serve with warmed baguette and butter.

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