Breakfast Fajitas

In my last post I showed you how to make Steak Fajitas, I had actually planned to use the steak for fajita’s for breakfast the next morning BUT my family enjoyed it so much that the entire steak was finished within 15 minutes. I had to switch things up a bit, but me, Mr. A and the kids enjoyed these for breakfast 🙂

Take a tortilla, heat it in the oven for a few minutes…just enough to heat it, keep an eye on it because it will burn quickly.

Cook yourself a few sausages, an egg (one per fajita) and some cheddar cheese.

Slice your sausages and cheese and put all ingredients into your hot tortilla. Add a nice dollop of hot sauce (not on the kids of course) and wrap it all up and enjoy!!

Breakfast Fajitas

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Slow Roasted Pulled Pork

I  think Pulled Pork is something that nearly everyone in this world loves. I love to make food that makes people feel good and has them coming back for more. I made this for my son’s 1st birthday and had … Continue reading

Peach Mango Pie

These ladies are going to kill me because yet again I am late. Next week I will be on time because I already have the post scheduled!!!

So this week I am going to show you my Mango Berry Pie. You actually make it the same way as the Berry Berry Pie, with a few differences

Use 2 large Mangos {Cut into small pieces}1 cup of raspberries
and 3 peaches

You are going to cook the fruit the same way as the above pie but keep in mind the Mango’s take longer to break down. It isn’t as sweet so make sure you taste your mixture before you place it into the oven. You may need to add a bit more sugar to make it sweet enough for you.

Peach Mango Pie

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Chicken and Cheese Calzone

Chicken, cheese and bread… where do I sign up?!

I love taking hours to cook a good dinner, but I normally only do it if we are having company. The rest of the time I want something tasty that only takes 30 minutes or so. This is a great staple to have in your recipe book because you can switch it up each time.

Ingredients:
Crescent rolls (2 packs)
Chopped onion
Cheddar Cheese
Mozarella Cheese
Package of stir fry, seasoned and cooked. (It is already cut up into perfect sized pieces)
Cream of chicken soup
1 egg for egg wash
Basil
S&P

Start off by preheating your oven to 375. Get out a large cookie sheet and place a large sheet of parchment paper on top. The parchment paper helps keep the bottom of the calzone from getting over cooked.

Open your crescent rolls and put them together end to end on your parchment paper, it will end up looking like a big rectangle. Fix all of the holes in the dough by flattening it all out.
Start out by spreading a good amount of the soup on the base of the calzone. Leave a little space at the top and bottom and a good 3/4 inch on the sides (so it can all be wrapped up.)

Spoon your chicken over the soup, your onions,then the cheeses. Sprinkle Basil, Salt and pepper over the top. {I threw in a little hot sauce because we like our food spicy}

Next is the fun part. Cut the dough on the sides at about 3/4 inch intervals. Don’t cut all the way to the filling. Basically you are making little slits the whole way down so you can fold over your dough. Starting at the top fold one slice, then the other making sure to overlap. Continue this the whole way down, tuck the bottom a little tighter so it all stays together. Once you start doing wrapping you will see exactly what I mean.

Whisk the egg in a bowl and egg wash the entire calzone, don’t be liberal this is what will give you nice brown pastry.

Stick your calzone into the oven for 20-25 minutes, or until you get that nice brown color on top.
Once out of the oven you want to let it sit for 5 minutes. If you cut into it right away your cheese will run. Once you let it sit for a bit it gives everything a chance to firm up.

I paired mine with some peppers and onions for the top and peas.

Calzone

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