Friday, May 1, 2015

Friday Foodday

Happy Friday! I am back from vacation but still thinking of Texas! Here are some Texas themed recipes for you this week.

Trudy's Mexican Martini
2 oz tequila
1 oz Cointreau liqueur
1-2 oz sprite
1 oz orange juice
juice of 1/2 a lime

Shake all ingredients and strain into glass rimmed with salt; add stuffed olives.

Chorizo and Scrambled Egg Breakfast Tacos
c/o Epicurious
  • 4 corn tortillas
  • 1 cup grated extra-sharp white cheddar cheese
  • 4 large eggs
  • 4 tablespoons chopped fresh cilantro, divided
  • 7 ounces fresh chorizo sausage, casing removed if necessary
  • 4 green onions, sliced
  • Sour cream 
  • Hot sauce or salsa 
Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.
Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.
Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.
Texas Sheet Cake
2 cups sugar 
2 cups all-purpose flour 
1/2 cup butter or margarine 
1/2 cup shortening 
1/4 cup unsweetened cocoa 
1 cup water 
1/2 cup buttermilk 
large eggs, lightly beaten 
1 teaspoon baking soda 
1 teaspoon vanilla 
Chocolate Icing

Sift together sugar and flour in a large bowl; set aside.
Combine butter and next 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, until butter and shortening melt. Remove from heat, and pour over sugar mixture, stirring until dissolved. Cool slightly.
Stir in buttermilk and next 3 ingredients. Pour into a greased and lightly floured 15- x 10-inch jellyroll pan.
Bake at 400° for 20 minutes. (Cake will have a fudgelike texture.) Spread warm cake with Chocolate Icing.

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Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.