Yummy Surprise

The Ultimate Breakfast Sandwich

Tzatziki

1 Garlic Clove
Olive Oil
1 medium cucumber
1 and 1/2 C Greek Yogurt, plain
2 tsp lemon juice
1 tsp fresh dill herb


Take garlic clove with some olive oil on top, wrap in tin foil and bake in oven. Cook at 400 degrees F for 40 minutes to an hour. When done, let cool and push garlic out of the clove; it will be a paste. Set aside.

Take 1 medium cucumber, use a chopper or grinder or a blender until it is small and course.  Drain excess juice out of the cucumber while draining mix with salt.  Let sit for 30 minutes.  Mix with 1 and 1/2 C Greek Yogurt, plain, 2 teaspoon lemon juice.  Grind 1 teaspoon of fresh dill as small as possible. Mix everything with a 1/2 teaspoon of roasted garlic paste, this was set aside previously to use now.

Once mixed, then taste and adjust to your own taste with any of the seasonings.

Sauce will last a couple of days in the fridge.  Always serve cold.

Egg Muffin

I got this recipe of Pinterest and had to try it. It actually turned out pretty good.   

The recipe goes as follows: 

12 eggs

Cooked bacon or sausage (I used a buffalo sausage)

Vegetables (I put in mushrooms and dried onions)

Cheese of choice

Salt and Pepper

First, you'll need muffin tin with the smaller muffin size.  Make sure to spray your muffin tin so the food doesn't stick (I kinda forgot to spray my first muffin tin but remembered the second one; LOL).

 

Mix a dozen eggs in a bowl (I found out that 12 eggs was a little much, 9 eggs would probably be just fine). I still have some egg leftover after making this.

Then, once the eggs are mixed, then pour the egg into the muffin tins, about halfway. I used a miniature ladel to help put the proper proportion into the muffin tin.

Then, add your cooked meat of choice in the egg and the vegetables of choice on the top area of the egg (it will sink into the egg, so it will help not needing to push anything down into the tin).

I added cheese to mine, which you can if you like.  Then I placed them in the oven at 350 degrees F for 25 to 30 minutes. 

Then, here was the finished product. It turned out really well.  And, the good thing, everyone liked it.  

Bon Appetit!

Monster Sausage Omelette

5 eggs

1/3 C milk

2 1/2 C cooked minced sausage

1 C Shredded Cheese

Cook sausage until done, then mince into little bits.  Then mix eggs and milk together, beat and put in to a large frying pan.  Cook until bottom is lightly cooked.  Then add sausage and cheese.  Then put in oven at 350 F until done or 10 minutes.

Lunch Pinwheel Sandwiches

1 Flour Tortilla
2 Lettuce Leafs
2 pieces of whatever lunch meat you desire (ham, turkey, etc.)
1 sliced tomato
Mayo if desired
Mustard if desired

Place the tortilla on the counter.  Then pull your chosen lunch meat and place once slice on each side overlaying each over about half way over the tortilla.  Then once you have that in place, spread mayo over the tortilla and lunch meat, and then spread the mustard as well.  Place 4 thinly sliced tomatoes vertically across in middle of the sandwich.  Then place the lettuce leaves across horizontally on top of the tomatoes.  Then once you have all that completed, slowly roll up the tortilla with the items in it, into a tight burrito shape.  Then once you have that shape, cut the  tortilla sandwich in small slices, and you have your "Lunch Pinwheel Sandwiches".

Yummy Surprises

Recently my husband, the Chef, and I, the Sous Chef, decided to try to make this delicious breakfast dish.  It’s basically an extra fluffy pancake with fruit filling inside.  It turned out well, and yummy. 

Here is another picture of the insides:
  

Doesn’t that just look yummy?  It truly is, and you’ll want to keep having and having more each time.

Peruvian Arroz con Leche

3 C water
1 stick cinnamon
1 piece of orange peel
Pinch of salt
1 C rice, uncooked
1 12-oz can evaporated whole milk
1/2 14-oz can sweetened condensed milk
1/2 Tbsp vanilla extract
Cinnamon for decoration

In a saucepan, combine water, cinnamon stick, orange peel, and salt. When the water starts to boil, ...stir in the rice and cover the pot with a lid. Cook on medium-low heat until the water has been absorbed. Add the milks and stir continuously with a wooden spoon until mixture gets thick. Remove from heat and add vanilla. Transfer the rice dessert to a bowl or small souffle cups, and sprinkle with cinnamon. It can be served hot, warm, or cold.