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Boricua/Texan recently relocated to Seattle. Local Eateries, Recipe, Food styling, Photography and Traveling. Inspiring others to live their best life.
I don't know what day it is anymore🤷🏻♀️ Brunch Edition. Featuring: Fruity Pebbles French Toast. 🍞 I am a fan of French Toast so this is an easy and fun way to change it up and it only has 5ish ingredients Remember you can use what you have on hand. ☀️ Adding this to the #PantryFridgeRecipes. Also saving all the recipe stories in the highlights!✨ What are you making for brunch? Fruity Pebbles French Toast You'll need: 2 eggs 1tbsp sugar 1/4 c Half & Half 1 tsp Vanilla Butter for griddle 6 Slices of french toast 1 c Fruity Pebbles How to: 1. In a bowl mix eggs, vanilla, half & half, sugar. 2. Dip Texas Toast Slices and coat with Fruity Pebbles 3. Cook for about 4 mins on each side or until golden brown. 4. Cut in half and serve with whipped cream. Enjoy!!!!🍴
For the Beef I used about a pound of Chuck Roast sliced really thin, remember you can always use the cut of beef you have on hand or skip it altogether. In a frying pan like this one from Calphalon, heat Sesame Oil and cook the beef, then set aside. Use the other tbsp of sesame oil to heat the rice, adding the green onions, white onions and oyster sauce, stir frequently. Add Salt, garlic, beef, shrimp, tomatoes, eggs, continue frying for about 10 minutes, stirring frequently.
I thought of posting a fish pun today but I am trying to scale back!😂🤓 Counting the days until I am back in Austin, probably the first place I will stop by is the @theluckyrobotatx 💕 This is my favorite place for chirashi bowls and sushi. They're the first in Texas committed to serve sustainable fish!🐟 Looking for a sushi place for happy hour? They offer HH M-F 4:30-6pm(half price on cool apps, bites, select bottles of sake and wine plus $1 off central Texas Beer)🍶🍺 What's your favorite place for sushi? It could be anywhere.🍣🍱 - Pictured here: Toyosu Chirashi(available only at lunch), Nomnomiyaki,Pork Belly Nigiri and Sake Punch.
Using Tia Lupita Corn and cactus tortillas with only 4 net carbs, as a result making these a low carb/keto favorite. I lived in Texas for 20 years before moving to the PNW, so I can say with reassurance that I have had my share of good, great and bucket list tacos. These are one of my favorites, the steak is cooked perfectly medium rare, eggs fried sunny side up nested inside the warm Cactus Tortilla, topped with queso fresco and cilantro. In 2017 the Food and Agricultural Organization of the UN (also known as FAO) named the Nopal cactus or Opuntia Ficus-Indica – the plant of the future!
It is Scientifically proven that people who have more birthdays live longer!🤓😄 I love celebrating birthdays! It one's personal holiday. There has been years with great losses, others with a few wins. This past year was a full of wins and growth. 💛 I walked away from toxic relationships and anything that wasn't bringing anything positive to my space. Said NO to sh*t I didn't want to do without feeling the need to explain why. Stopped reducing myself for the comfort of others.Stopped apologizing for my successes.💁🏻♀️ Started practicing real self care,with positive self talk, mental breaks and putting myself first at times where I wouldn't have done otherwise. I am protecting my energy fiercely. I am living on my own terms and enjoying life in the moment. 💕 So, here we are celebrating birthday #44👸🏻 Thank you all for the messages, dm's, calls, texts. I have felt very loved today. Cheers to celebrating more birthdays!✨🎂🎉
Blood oranges are a special variety of orange, it is in essence a cross between an orange and a raspberry. It’s a medium size orange and probably the most flavorful and sweet of the three. There are three elements that makes a great margarita: Fresh ingredients, good quality Tequila or Mezcal and overall flavor. It makes a difference when you use fresh squeezed juice instead of the awful store bought mix.
Hola y'all! At this point we all been cooped up in the house for what it feels like 454675 days.😩 All I have been doing is cooking, eating, watching movies and repeat. I know this is a tough time for all of us. We are grieving the loss of "normalcy" but if we stay at home like we should, we will be able to hug each other sooner. 😌 I got together with @itscaritafambro and we are making some awesome recipes using pantry and fridge staples. This is the time to use those canned goodies that have been stashed all the way back in the pantry. I made Chicken "Tortilla" Soup. I swapped the tortilla for an empanada disc, cut it in strips and fried it.🤷🏻♀️These are easy recipes and you can always substitute for what you have. Wanna join us? Use #PantryFridgeRecipes and tag us. Let's get cooking! You'll need: 2 c. cooked chicken 32 oz of ANY broth(I used Turkey thats all I had) 2 c water I can of Rotel 1/2 c chopped onions + 1 tsp Garlic 1 tbsp Avocado oil 2 tbsp Sazon or any other seasoning Cheese, Cilantro, Avocado, Limes for garnish How to: 1. Cook onions in avocado oil until tender. 2. Add Garlic and Chicken and 1/4 c cilantro 3. Add broth, rotel and water AND sazon/seasoning 4. Simmer in medium heat for 30 minutes 5. Cut @goyafoods empanada disc in strips and fried until brown. 6. Serve and Garnish with Cheese, Cilantro, Avocado and a lime. 7. Enjoy!!🥘☀️🥄
The earliest known reference to French toast is in the Apicius, a collection of Latin recipes dating to the 4th or 5th century, where it is described as simply aliter dulcia in other words, “another sweet dish”. The usual French name is pain perdu , “lost bread”, reflecting its use of stale or otherwise “lost” bread — which gave birth to the metaphoric term pain perdu for sunk costs. One of my favorite versions from New Orleans Louisiana Creole cuisine, French toast is known as pain perdu and is most commonly served as a breakfast dish. In the Ashkenazi world — that of the Jews who made their way over time to Central and Eastern Europe — challah evolved into the fluffy, egg-enriched, sugar-laced, six-stranded braid that we recognize.
“Everywhere else, is just Tuesday!” It’s Fat Tuesday y’all⚜️💜💛💚 Also the Day before my birthday, so let the celebration begin!🎉🎉 Fun Fact: Madi gras is french for fat Tuesday. It is the Carnival celebration starting after Three Kings Day and ending on the day before Ash Wednesday. It is the last night of eating rich and fatty foods before the long fasting for lent.✨ Here is one of my favorite cocktails: The Hurricane” This is delicious and dangerous concoction! Here’s my take on Pat Obrien’s recipe! 🍹 “Laissez les bons temps rouler”💚💛💜⚜️ How are you celebrating #FatTuesday? Hurricane: 2 oz white rum 2 oz dark rum ¾ oz grenadine 2 oz orange juice 2 oz Passion Fruit Topo Chico Orange Slice Maraschino Cherry In an iced cocktail shaker mix grenadine, orange juice, passion fruit, rums and Shake until it's mixed. Pour into a 12 oz Hurricane glass filled with ice. Top with Topo Chico. Garnish with orange slice and maraschino cherry! Salud!!
If you want to succeed, you have to let failure be your best friend!💥 This is something that I had to learn in the past 4 years with photography. In order to better your craft, you have to invest in yourself. ✨ A year ago, I was frustrated and had hit a creative block where I wasn't nowhere near I wanted to be with my food photography. I decided to invest in @foodtographyschool. The course helped get out of my comfort zone and shoot in ways that I haven't thought before. It made me a more confident photographer. I am very proud of this shot because it encompasses my progress with composition, styling and shooting.💁🏻♀️ Swipe to see the before and after. These shots are still in my feed. They serve as a reminder how far I have come.💛 How have you invested in yourself lately? Pictured here: One my favorite Nola Inspired dishes, Crawfish Etouffee. Coming to the blog tomorrow. ⚜️