chorizo and eggs recipe| Torta De Chorizo-torta and eggs recipe
chorizo and eggs recipe- Torta De Chorizo- torta and eggs recipe
Torta de Chorizo ( escrito en español abajo)
Chorizo Sandwich
Good Morning. Today we're gonna have a delicious breakfast: Torta de Chorizo. I'm ready, my coffee is ready, my beard is ready, are you ready? Let's go!
We are going to start with some avocados, I use 4 big ones, cut them up and put them on a bowl, and it's like you're making a guac, without the tomatoes and onions.
Then I add my favorite ingredient: Kosher Salt and some crushed pepper, always taste your food, I'm gonna add a Little lemon just to give it some flavor.
I'm gonna use my ninja non-stick pan. I got about one pound of pork Chorizo from the butcher's shop. I'll be using Pan Telera, which is perfect for this torta, I always put butter on my bread, when you add the guac to your bread, make sure it's the top part of the bread, then you add the Chorizo to the bottom part of the bread, It's easier to flip the avocado bread than the chorizo obviosly, add some Monterrey Jack Cheese, put it in the oven for 5 minutes at 350°.
This torta was so good, it doesn't give you that heartburn that other Chorizo that comes in package gives you, it's fresh, it's good, It's perfect.
You can also add two eggs over easy if you want.
And for the best part, spending the best quality time with family, life is too short, enjoy life, dare to go beyond the status quo, we're only here on this planet for a short period of time, so let's make it count.
(My dad, My mom).
Buenos días. Hoy vamos a tener un delicioso desayuno: Torta de Chorizo. Estoy listo, mi café está listo, mi barba está lista, ¿estás listo? ¡Vamos!
Vamos a empezar con unos aguacates, yo uso 4 grandes, los corto y los pongo en un bol, es como si estuvieras haciendo guacamole sólo que sin los tomates ni las cebollas.
Luego agrego mi ingrediente favorito: sal kosher y un poco de pimienta negra molida, siempre prueba tu comida, yo voy a agregar un poco de limón sólo para darle un poco más de sabor.
Usaré mi sartén antiadherente marca Ninja. Conseguí alrededor de una libra de chorizo de cerdo de la carnicería. Usaré pan telera, que es perfecto para esta torta, siempre le pongo mantequilla a mi pan, cuando agregues el guacamole a tu pan, asegúrate de que sea en la parte superior del pan, luego agregas el Chorizo a la parte de abajo del pan, obviamente, es más fácil voltear el pan de aguacate que el que tiene chorizo, agrega un poco de queso Monterrey Jack, mételo al horno por 5 minutos a 350 °.
Esta torta estuvo tan buena, no te da esa acidez que dan otros chorizos que viene en paquete, este fresco, está bueno, es perfecto.
También puede agregar dos huevos fácilmente si lo deseas.
Y la mejor parte es pasar el mejor tiempo de calidad con la familia, la vida es demasiado corta, disfrutar de la vida, atrévete a ir más allá del status quo, sólo estamos aquí en este planeta por un período corto de tiempo, así que hagamos que valga la pena.
(Mi papá, mi mamá).
SALSA FRESCA CHICKEN BAKE/ Healthy Chicken Recipe, Chicken Recipe, Baked Chicken Recipe
I would love for y'all to help me make one of my videos go viral so I can get monetized and keep making videos! Please like, subscribe, and share my videos!
This baked Salsa Fresca Chicken is made with seasoning, onion, jalapeno, tomatoes, cilantro, lime, and topped with mozzarella cheese. It's very simple, healthy, and so delicious!
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You might also like the CHEESY PESTO CHICKEN -
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9x13 Casserole Dish -
Cutting Board -
Knife -
Glass mixing bowls -
iphone stand filming equipment -
Camera Tripod -
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PRINT THE FULL RECIPE HERE -
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INGREDIENTS
2.5 lbs Chicken breasts, cut into bite-size pieces
2-3 tbsp Olive oil
1/2 tsp Ground Cumin
1/2 tsp Garlic Powder
1/2 tsp Red Pepper flakes
1/2 tsp Salt
1/2 tsp Pepper
2 cups Grape tomatoes, cut in half
1/2 large onion diced
1 large Jalapeno, diced
1 small bunch of cilantro
2 cups cooked rice (optional, goes well with tortillas too)
INSTRUCTIONS
Cut all the chicken breasts into bite-size pieces. Place them in a 9x13 casserole dish.
Drizzle the chicken with olive oil, cumin, garlic powder, salt, pepper, and red pepper flakes. Give it a good mix then make sure the chicken is laid evenly in the pan. Set aside.
Prep the veggies. Dice the onion, and jalapeno. Chop the cilantro. Cut the grape tomatoes in half. You can use any tomato you like. Mix all this together in a medium-size bowl with the juice of 1 lime.
Pour the veggie mixture evenly over the chicken. The top with the mozzarella cheese.
Bake at 400 degrees for 25-30 minutes or until the cheese turns golden.
We have ours on top of rice, but next time we are going to try it with tortillas and lettuce. Enjoy!
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Easy Potato Cheese Ball Recipe |Anamika Biju
Easy potato Cheese ball recipe in malayalam
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Raw mango mithai - recipe by Tanvi's creations
A sweet mind bubbling mithaai made with raw mangoes & with icing touch just like a cake .........try it at your home .......easy and quick
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Please watch: स्वादिष्ट और सबके पसंदीदा मैगी के पकोड़े | Maggi Pakora | Recipe by Tanvi's Creations
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Giada De Laurentiis' Red Wine Pasta Recipe: Health Benefits of Wine Part II (2018)
Do you love wine? And pasta? Would you love a healthy way to enjoy both of them at the same time? Well in this special DIY Madness segment, I am going to show you how you can do just that! In my previous video on the benefits of wine I promised you I was going to share with you a great recipe I found by the amazing Giada De Laurentiis! I’ve been wanting to try this for a very long time, and I think you’re gonna love it!
INGREDIENTS:
Kosher salt
1 pound spaghetti
1/4 cup extra-virgin olive oil
3 large cloves garlic, chopped
1 large shallot, halved, thinly sliced into strips
1/2 teaspoon dried crushed red pepper
One 750ml bottle zinfandel
1 tablespoon tomato paste
1 tablespoon butter
1/4 cup fresh flat-leaf parsley leaves, chopped
4 ounces coarsely crumbled goat cheese
Bring a large pot of salted water to the boil. Add the pasta and cook for 6 minutes, stirring pasta occasionally, until par-cooked.
Drain and reserve the pasta water.
In a 12-inch skillet, heat the olive oil over medium-high heat.
Add the garlic, shallots, crushed red pepper flakes and 1 tsp. salt.
Cook for about 1 to 2 minutes, or until the garlic starts smelling amazing.
Then add the wine and tomato paste, bringing it to a simmer over medium-high heat.
Once you’ve got it gently bubbling, reduce the heat to medium and let it lightly simmer for 3 minutes.
Add the pasta to the skillet! Stir frequently as you cook, until almost all of the wine is absorbed and the pasta is tender but still on the firm side, should be about 5 minutes.
If the mixture is too dry, start adding some of that pasta cooking water you set aside, no more than 1/4 cup at a time.
Now add the butter and 1 tsp. salt, stirring as you do. Increase the heat to medium, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute.
Toss to blend.
Add the parsley and goat cheese. If you’re not a huge fan of parsley, you can reduce the amount or just plain omit it. Serve and enjoy!
Home made burgers - Pompey's house of flavours
Home made burgers - Pompey's house of flavours
500g mince of your choice (Lean beef, lamb, any substitute)
2 cloves of garlic
2 green chillies
3 chunk of ginger (you can reduce this according to your tastes)
1 red onion
1 egg or egg substitute equivalent
1 tsp Turmeric
1 tsp Garam Masala
1 tsp salt
1/2 tsp Coriander and Cumin masala
- Blend the onion, garlic, ginger and chillies together
- To the mince, add the egg, the blended mix and sprinkle all the spices in
- Give it all a really good mix with your hand to ensure the flavours are evenly distributed into the mince
- With a bowl of water near you to wet your hands, mould the mince into burger patties. This mixture will make about 10 good sized burgers
- Place onto an oven tray and bake at 200° for 10 minutes
- Take out of the oven when they are golden and flip over. Cook for another 10 minutes
- Serve them however you would like!
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