Chorizo Breakfast Burritos Recipe

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Chorizo Breakfast Burritos

We love chorizo in my household—especially this recipe for homemade Chorizo Breakfast Burritos. If don’t like spicy food, there is no need to worry—this homemade chorizo recipe is much more mild than the kind you can purchase in the store. The combination of flavors and textures from the egg, chorizo, potatoes, cheese, and salsa make it super delicious and a hit for any crowd. We like to lightly brown the burrito once finished in the skillet, but this is not necessary. From Cully’s Kitchen to yours!

Chorizo Breakfast Burritos Recipe
 
Author:
Ingredients
  • Burrito Recipe:
  • 1lb chorizo (for recipe, see below)
  • 2 russet potatoes
  • 4 tsp olive oil
  • 6 tortillas (10-inch)
  • 8 large eggs
  • 1 cup shredded Monterey jack cheese
  • ⅔ cup of salsa (optional)
  • salt & pepper to taste
  • Chorizo Recipe:
  • 1lb ground pork
  • ¼ cup apple cider vinegar
  • 2 tbsp chili powder
  • 1 tbsp paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp coriander
  • ½ tsp dried oregano
  • ¼ tsp red pepper flakes
  • ⅛ tsp ground cloves
  • ⅛ tsp pepper
Instructions
  1. (FOR CHORIZO) Mix together chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, cloves, and pepper in a large bowl. Add apple cider vinegar and stir until dried ingredients are saturated. Using your hands, add the ground pork and work the spice mixture into the pork.
  2. Preheat oven to 300 degrees F. Add 2 tsp of the olive oil to a large skillet and warm on medium-high heat. Add potatoes and cook until browned on all sides, occasionally flipping them (about 5-10 minutes). Put potatoes into a large bowl and set aside.
  3. Add Chorizo to the skillet and brown the meat, breaking it up into small pieces. Heat until meat it fully cooked, about 10 minutes. Add to bowl of potatoes and mix; keep warm.
  4. Put the tortillas on an oven-safe plate and place into oven to warm. Whisk eggs in a bowl and season with salt and pepper. On low heat, add the remaining 2 tsp of olive oil into the skillet. Pour the egg mixture into the skillet and scramble.
  5. Take the tortillas out of the oven and construct burritos. Split the eggs, chorizo, potatoes, salsa, and Monterey jack cheese on the tortillas and roll. (Tip: place ingredients in the center of the tortilla, fold in the shorter ends, and roll from the bottom).

 

Beanless Chili Recipe

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Beanless Chili

This is a wonderful recipe for those who aren’t fans of beans or other vegetables in their chili. It can be eaten by itself or used on top of hotdogs or fries. Surprisingly, it is not at all spicy, so don’t be afraid of the hot sauce. This chili has a unique taste—the addition of red wine vinegar gives it a bit of a tang that is amazing. From Cully’s Kitchen to yours!

Beanless Chili Recipe
 
Author:
Ingredients
  • 1lb ground beef
  • 3 garlic cloves, minced
  • 2 tbsp chili powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp paprika
  • 2 tsp hot sauce
  • ¼ cup red wine vinegar
  • 28 oz can of tomato sauce
Instructions
  1. Brown the ground beef in a frying pan with the 3 minced garlic cloves and drain.
  2. Meanwhile, empty the can of tomato sauce into a saucepan on medium-high heat.
  3. Add remaining ingredients and stir well. Heat until it starts to boil, reduce heat to low and cover for approximately 1 hour.

 

KFC Mac and Cheese

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kfc mac and cheese recipe picture

This is a great KFC knock off recipe.

This mac and cheese recipe is rich and creamy, and takes very little time to put together; you’ll love it.

KFC Mac and Cheese
 
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Author:
Recipe type: Side Dish
Serves: 4 as a side
Ingredients
  • 1⅓ cups elbow macaroni
  • 4 ounces Velveeta cheese (cubed)
  • ½ cup shredded cheddar cheese
  • 2 tablespoons whole milk
  • ¼ teaspoon salt
Instructions
  1. Cook macaroni according to package directions for tender; drain.
  2. While the macaroni is cooking place the cheeses, milk, and salt into a small sauce pan. Cook mixture over low heat stirring constantly until cheese melts and becomes smooth.
  3. Mix the sauce mixture into the pan with the now drained macaroni. Serve hot.

Adapted from Blogchef.net

Cream Cheese Blueberry Muffins

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bb muffin recipe picture

bb mmuffin picture2

It is a great year for blueberries in upper Michigan this summer. I decided to put some of the berries to good use and put together these blueberry muffins. These blueberry muffins are moist and delicious.

I think I went overboard with the blueberries a little bit, but no matter they are so good; but 1 cup would be just right. I also used Splenda instead of sugar.

Cream Cheese Blueberry Muffins
 
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Author:
Recipe type: Breakfast
Serves: 6-12
Ingredients
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sugar (I used Splenda)
  • ⅔ cup whipped cream cheese
  • ½ cup half and half
  • 2 eggs
  • ¼ cup vegetable oil plus 1 teaspoon
  • 1 cup fresh blueberries
Instructions
  1. Preheat oven to 350F.
  2. Lightly spray muffin tin with cooking spray – 12 regular or 6 jumbos; can also use paper liners.
  3. In a large bowl whisk together all the dry ingredients – I included the sugar in this mixture.
  4. In another bowl mix together the eggs, cream cheese, half and half, and vegetable oil until well combined. Pour the dry ingredients into the wet ingredients and mix until batter is smooth and then gently fold in the berries.
  5. Divide batter evenly between the muffin cups and bake until golden brown and a tooth pick inserted comes out clean. (10 – 15 minutes for regular – 20 -30 minutes for jumbo)

Adapted from Allrecipes.com

Ritz Parmesan Chicken Nuggets

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ritz chicken recipe picture

Football play-off season is here and these Parmesan Chicken Nuggets are perfect for the occasion. These chicken nuggets are simple to put together, and cook quickly. Just be sure to allow enough time for the marinade.

So if you want to wow your guests at your next super bowl party give this Ritz Crackers Parmesan Chicken Nuggets recipe a try; they’re delicious.

Ritz Crackers Parmesan Chicken Nuggets
 
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Author:
Recipe type: side
Cuisine: Italian
Serves: Side
Ingredients
  • 1 ½ pounds chicken tenders (cut into 1 ½ inch pieces)
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt to taste
  • 2 cups Ritz cracker crumbs (I used a food processor to crush the crackers – if you don’t have one place them in a food grade plastic bag and crush them with a rolling pin. They don’t have to be real fine)
  • ⅓ cup Panko bread crumbs
  • ¼ cup grated Parmesan cheese.
  • Oil for deep frying.
Instructions
  1. In a large bowl mix together the butter milk, garlic, paprika, and salt; toss the chicken in the butter milk mixture, cover with plastic, and refrigerate for about 2 hours.
  2. In a shallow dish like a pie plate whisk together the Ritz cracker crumbs, parmesan cheese and panko bread crumbs.
  3. Preheat deep fryer to 350F.
  4. Roll the chicken pieces one piece at a time in the crumb mixture and deep fry in batches until golden brown and crispy. Place on paper towels to drain any excess oil.
  5. Serve as a stand-alone snack or with your favorite dipping sauce.
  6. Enjoy

Adapted from Laura in the Kitchen

Crunchy Potato Recipe Casserole Recipe

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CRUNCHY POTATO CASSEROLE recipe picture

I was looking for a good side dish go go with a fish fry for supper. I was looking around on my sons blog and thought this Crunchy Potato Recipe Casserole Recipe looked really good.

No surprise here it was delicious!! You can view the original recipe here.

Crunchy Potato Recipe Casserole Recipe
 
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Author:
Recipe type: Side dish
Serves: 6
Ingredients
  • 2 pounds frozen southern style hash browns
  • salt and pepper
  • 8 ounces sour cream
  • 1 can cream of chicken soup
  • 8 ounces shredded cheddar cheese
  • ½ cup butter
  • 2 cups crushed cornflakes
Instructions
  1. Preheat oven to 350F.
  2. Spread the frozen potatoes in the bottom of a 13 X 9 inch casserole dish lightly sprayed with cooking spray.
  3. In a medium size bowl mix together the soup, sour cream, and cheddar cheese.
  4. Pour ¼ cup of the melted butter over the potatoes and spread the soup mixture over the top.
  5. In a medium size bowl mix the remaining butter into the cornflakes and spread the mixture over the casserole. Cover with aluminum foil and bake for 1 hour. Remove foil and continue baking until cornflakes start to brown and potatoes are done.

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Homemade Cheesy Dog Treats Recipe

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Chicken and cheese; how good can it get, your dog will love these Homemade Cheesy Dog Treats.

The best part is you’ll know whats in them, because you made them.

This recipe takes a little time, but its a simple recipe to put together.

I would recommend putting them in a food grade zip lock and storing them in the fridge until they are gone.

Homemade Cheesy Dog Treats Recipe
 
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Author:
Recipe type: Dog Treats
Ingredients
  • 1 cup old fashion rolled oats
  • ⅓ cup margarine
  • 1 cup low fat chicken broth
  • ¾ cup cornmeal
  • 1 tablespoon sugar
  • ½ cup milk
  • 1 cup shredded cheddar cheese
  • 1 egg (lightly beaten)
  • 2 ½ cups whole wheat flour
Instructions
  1. Preheat oven to 325F. And line a baking sheet with parchment paper. (or lightly spray with cooking spray)
  2. Place the chicken broth and margarine in a small sauce pan and bring the mixture to a boil. . Place the rolled oats in a large bowl and mix in the chicken broth and margarine; set aside and let rest for 10 minutes.
  3. cheesy-dog-treat-rolled-oats
  4. In another bowl whisk together the cornmeal and sugar, and mix it into the rolled oats mixture. Add the egg and milk and mix until smooth, and then fold in the cheese.
  5. cheesy-dog-trat-cornmeal-mix
  6. cheesy-dog-treat-egg-mix
  7. adding-cheese-to-dog-treat
  8. cheesy-dog-treat-dough-mix
  9. Add in the flour ¼ cup at a time, mix, and knead until dough is formed and not too sticky to handle. (use extra flour if needed)
  10. cheesy-dog-treat-dough
  11. Place the dough on a lightly floured surface and roll out to ½ inch thick, cut into desired shapes, and place 1 inch apart on the baking sheet.
  12. Bake for 35 to 40 minutes or until browned.
  13. Cool and serve to you favorite Dog.

Adapted from Allrecipes.com

 

Brown-Sugar-Glazed Winter Squash

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Brown sugar and butter blazed over winter squash – absolutely delicious.

Every year I look forward to the winter squash varieties with my favorite being the butternut because of its smooth texture. However this recipe will work just as well for almost any winter squash.

Brown-Sugar-Glazed Winter Squash
 
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Author:
Recipe type: Side Dish
Serves: 2
Ingredients
  • 1 medium butternut squash or buttercup squash (about 2½ pounds)
  • 2 ½ tablespoons butter (melted)
  • 3 tablespoons dark brown sugar
Instructions
  1. Lightly spray a cooking sheet with cooking spray. Place oven rack at upper middle position, place empty baking sheet in the oven, and preheat oven to 400F.
  2. Cut squash in half length wise and remove the seeds. Place squash on baking sheet and bake for 40 to 50 minutes or until flesh is tender. ( a fork inserted in the skin should go easily in)
  3. In a small sauce pan melt the butter and mix in the brown sugar.
  4. Flip squash to cut side up and using a pastry brush generously coat with the brown sugar butter mixture.
  5. Switch the oven to broil, and broil until squash starts to brown and a glaze is formed.

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Adapted from Cooks Country Recipe Book

Slow Cooker Pork and Beans with Kielbasa

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This Slow Cooker Pork and Beans with Kielbasa recipe makes a hearty and delicious super. There is a lot of cooking time involved. If there are things you need to get done during the day this recipe is a perfect fit. To finish it off all you need to do is mix in the parsley.

Be sure to keep in mind the beans need to be soaked overnight.

Slow Cooker Pork and Beans with Kielbasa
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • ½ pound navy beans
  • 1 tablespoon vegetable oil
  • 1 large onion (chopped)
  • 3 garlic cloves (crushed and minced)
  • 1 generous tablespoon of tomato paste
  • ½ teaspoon dried thyme
  • ½ cup dry white wine
  • 1 can diced tomatoes (14.5 ounces)
  • 8 ounces kielbasa sausage (sliced into ½ inch pieces)
  • 1 ½ cups low sodium chicken broth
  • 1 bay leaf
  • 1 ½ pounds country style bone-in ribs
  • salt and pepper
  • 2 tablespoons fresh parsley (chopped)
Instructions
  1. Soak beans over night in cold water.
  2. Rinse beans and place in the bottom of the slow cooker.
  3. In a large skillet over medium high heat using the oil cook the onion, garlic, thyme, and tomato paste until onion is soft and starts to brown. Mix in the wine and scrap any droppings from the bottom of the pan; add the onion mixture to the slow cooker.
  4. Mix in the diced tomatoes, chicken broth, Kielbasa, and add the bay leaf. Salt and pepper the pork ribs and work them into the sauce in the slow cooker.
  5. Cook on low for 9 to 11 hours or on high for 6 to 7 hours.
  6. Off heat and let liquid settle for about 5 minutes. Gently turn the slow cooker to its side to bring liquid to the surface and spoon off any excess fat.
  7. At this time I removed the ribs and took out the bones. While the ribs are getting cool enough to handle mix in the parsley. Return the now boneless ribs to the slow cooker and serve hot.

Inspired by Cooks Country

Buttermilk Cornmeal Drop Biscuits Recipe

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Drop biscuits are so easy to make – and if you have the right recipe they are delicious. These Buttermilk Cornmeal drop biscuits require very little prep time, and bake quickly, so you can have them to serve with your dinner in 15 minutes or less.

Give them a try; they’re really good.

 

Buttermilk Cornmeal Drop Biscuits Recipe
 
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Author:
Recipe type: Appetiser
Serves: 12
Ingredients
  • 1½ cups all-purpose flour
  • ½ cup cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup buttermilk (chilled-i placed this in the freeze for a few minutes to get it good and cold)
  • 8 tablespoons unsalted butter (melted and cooled)
Instructions
  1. Preheat oven to 450F.
  2. In a large bowl whisk together the flour, cornmeal, sugar (I used Splenda in place of the sugar), baking powder, baking soda, and salt.
  3. In another bowl mix together the buttermilk and butter until clumps form. Mix the buttermilk mixture into the dry ingredients until just moist.
  4. Line a baking sheet with parchment paper and scoop dough ¼ cup at a time onto the paper about 1 ½ inches apart. Place on center rack of oven and bake for 12 to 15 minutes or until biscuits are golden brown.
  5. Place biscuits on a cooling rack for several minutes and serve warm.

Adapted from Cooks Country