c/o Country Cleaver
4 Eggs, lightly beaten
¼-½ tsp Tabasco Chipotle Sauce
Salt and Pepper to taste
1 ½ Tbsp Milk
4 slices Bacon, cooked and chopped
½ Avocado, diced
2 Tbsp Cilantro
½ cup Pepper Jack Cheese
¼ cup Sour Cream or Mexican Crema
¼ cup Salsa
Lime for juice
In a non-stick fry pan, fry up bacon until crispy. Drain on a paper towel and when cool enough to handle chop into pieces. Set aside. Crack eggs into small bowl, add in chipotle sauce, milk, and dashes of salt and pepper. Whisk and set aside.
Wipe out pan that was used for frying bacon. Turn on stove to medium heat. Spray pan with non-stick spray. Add in eggs. Scramble until just set. Do not cook them until over done. Divide eggs onto one half of each tortilla. Top eggs and tortilla with avocado, cilantro, bacon, and cheese. Gently fold over the other half of each tortilla.
Wipe out fry pan one more time. Spray again with non-stick spray and heat up again over medium heat. Gently lay each folded over tortilla into the non-stick fry pan. Once the tortilla has started to turn golden brown, use spatulas to flip the tortillas over. Brown on other side. Remove from fry pan and plate. Top with sour cream or Mexican crema and salsa. Devour.
Shells with Sausage and Broccoli Pesto
Peanut Butter Toffee Dip
c/o Buns in My Oven
8 ounces cream cheese, room temperature
1/2 cup peanut butter
1/2 cup powdered sugar
1 teaspoon vanilla
1/2 cup toffee chips (Heath or Skor bits)
1/4 cup mini chocolate chips, optional
1 tablespoon milk, as needed, for texture
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and peanut butter until combined. Stir in the powdered sugar and vanilla and beat until well combined. Add the toffee chips and chocolate chips and stir until just combined. If the dip is too thick for your liking, add milk, a little at a time to get it to the consistency you prefer.