I don’t know what the hell has came over me lately. For nearly the last 12 months I have been in need of, or have a huge desire to consume desserts. It’s blowing my mind a bit. I never used to really even think about […]
Over the last couple of weeks we decided to start our final harvest and breakdown of our vegetable and herb garden. It was a bit sad to say the least, but we are always thankful for the abundance it provided us, our neighbors, and our friends and family. We are still munching on hundreds of tomatoes, and a cucumber and about 20 jalapenos exist in our kitchen. Although much of the garden is removed and composted, we decided to plant more radish, arugula, and mixed greens, plus we have some pretty awesome brussel sprouts almost at full peak! The garden is good. Real good.
This post in particular really goes out to a new neighbor we met while harvesting tomatoes a few weeks back. As she was walking past, we struck up a conversation, invited her into the garden, and provided her a load full of beans, tomatoes, and cucumbers. As we started talking, she had mentioned her Latin heritage and stated she makes awesome flour tortillas. You could tell that she was excited (as I), of these hand made tortillas, and stated she would deliver some early the next week. She delivered fresh tortillas on our doorstep days later. These tortillas on our doorstep were better than pretty much any Amazon delivery we have had in sometime, and competed with food deliveries of Nueske’s smoked meats. I immediately opened them up, inhaled them, and dug into one. They were nothing of a flour tortilla I have had, and I began to inspect them. They were beyond flour and fat. They had almost a masa harina feel to them, but I couldn’t get my finger on it. I had to dive into them and figure these homemade flour tortillas out!
The following day I decided to screw taco Tuesday, and go with taco Wednesday. I busted out the Blackstone, made some awesome chicken, and placed those homemade flour tortillas on the flat top. As soon as I did that and saw what was happening on these tacos, trust me, I was super excited!
As we sat down and ate these tacos, I knew that I was going to make some leftovers for the following morning and make these canesta style tacos for breakfast.
Let’s get started.
- 1 flour tortilla (make your own if you can)
- 1/2 tbsp cooking oil
- 1/2 tbsp unsalted butter
- 1/4 cup cooked chicken, diced
- 1/4 cup sliced and cooked poblano peppers, optional
- 1/4 cup onion, diced and cooked
- 1/2 cup chihuahua cheese (or a great melting cheese)
- 1 egg, cooked sunny side up
- refried beans, cooked (optional)
- taco fixing (sour cream, salsa, shredded lettuce, etc) optional
- pinch of salt and pepper, optional
I already had my taco fixings prepared from the night before, and by no means do you have to follow my taco stuffing but it is what I had, what worked, and what tasted super awesome.
Now let me quickly let you know about this taco. The style is a canasta style taco and if you have never had one, it is similar to a hard style taco (a bit) along with a quesadilla. This style taco, especially with these homemade tortillas was perfect and a bit mind blowing. It was that subtle crisp and chew that I really loved, especially with the runny yolk and creamy beans.
Start by heating a couple of skillets on medium heat. Let those heat up for a minute or two.
To one skillet add the butter. To the other skillet add the oil.
Swirl each pan.
To the oil, crack your egg and begin cooking.
To the butter, add the flour tortilla. Add the cheese, all around the tortilla, along with the cooked chicken, pepper, and onion. Let this tortilla and cheese get nice and cooked, looking underneath to ensure you are not burning it. Medium to medium low heat work well. Once the cheese begins to melt, folder the tortilla over to fold in half. Continue to cook.
Check your egg, and cook to your liking. Me? I’m all over the place when it comes to eggs, but I went sunny side up on this recipe, with some crispy edges. If you want over medium, heck even scrambled, then go for it. Once your egg is cooked, then it is time to place.
Add some beans to your plate, and any other taco fixings you desire. Slide the crispy taco onto your plate. Top with the egg, and get ready to dig in.
This is a fork and knife breakfast. Slicing into taco, along with the eggs and beans, and whatever else you loaded onto your plate makes this breakfast a real standout. So thanks for our new neighbor friend for those tortillas (She actually sparked me to start making my own again), and for our garden that started the conversation with so many neighbors and friends. Hope you enjoy!
I’m not sure what it is about this time of year, beyond the heat and humidity, that I always think of fresh citrus drinks. My default concoction is pretty much my mint limeade as there is always an abundance of fresh mint around my house. As I was thinking about that limeade one weekend, for whatever reason coconut milk jumped into my thoughts (probably because I was thinking of sweet desserts on the horizon), and that is when the light bulb turned on and I decided to come up with this delicious coconut limeade.
I was probably thinking of limeade because I wanted to use up a bunch of limes that I had purchased in bulk after seeing a lime going for .50 at my local grocery. I decided to buy about 5 pounds worth of limes from a big bulk store and have my way with them! This was one way of having my go at the limes besides cooking Thai or having a few extra limes cut during a taco night at the house. I’ll admit though that I love limes as much as lemons, especially in Asian cooking. But no cooking on this one. This is about making a delicious and refreshing beverage that you and your family can enjoy. It’s called coconut limeade, and it is tart, sweet, creamy, and addictive!
Let’s get started.
- 5 whole limes, washed and quartered
- 1 cup sugar
- 5 cups cold water
- 1/2 cup Sweetened condensed milk (more or less depending on your sweetness)
- 14 oz can of coconut milk, full fat
- ice cubes
The process on this one couldn’t get an easier, trust me.
Add the water to a pot, along with the sugar. Cook on medium heat, stirring, and once warmed remove the pot from the heat. Stir until the sugar is dissolved. Pour into a container and place in the freezer for about 20 minutes.
In the meantime prepare your limes, open the coconut milk, and measure out your condensed milk.
Add the limes to a blender. Pulse the blender to put a little rock and roll emphasis on those limes. After a couple of pulses, add in the chilled sugar water.
Pulse some more, until the limes get crushed up a bit, about 10 pulses or so.
Strain the mixture over a pitcher or bowl, pressing down on the lime mixture. The point here, NO PULP ALLOWED.
Discard the pulp. Add the sweetened condensed milk and the coconut milk to the pitcher. Give a good stir to incorporate everything. Serve over a nice glass of crushed ice and enjoy.
I’ll be honest, the drink is a bit surprising as you may first think it is horchata, or something other. But then you get into it and still think, what is this? What amazing flavors have just hit me on this hot and humid day? Then you start to get it. That light, sweet coating of the milks inside your mouth that is perfectly balanced by that ever so bitterness and sourness of citrus of the lime. You find yourself continuing to drink repeating the above. Then your drink is gone and you find yourself wanting more.
Yes, it’s pretty darn delicious, refreshing, and almost a perfect summertime drink. I suspect some alcohol could easily slide into this one for an ‘elevated’ cocktail. Enjoy!