Amazing Breakfast Sandwiches! Bacon, Avocado, Fried Egg and Cheese

Ok so check it, I was in the kitchen the other morning after a great workout (6 mile bike ride, arms and abs day) and wanted something with bacon, but also wanted some avocado on it. I thought, what better way to bring them together than make a tasty sandwich out of it. I pulled out an egg, some bacon strips, sliced some cheese and avocados, and got some slices of italian bread. And the magic began.

Ingredients:

2 strips of bacon

1 egg

1/2 avocado, sliced

Cheese, sliced

2 sliced of bread

Directions:
1. Fry the bacon in a nice sized pan until nice and crispy. While this is cooking, slice up the avocado and the cheese for your sandwich.
2. After the bacon is cooked to desired crispiness, remove and place on a paper towel to cool.
3. In the grease from the bacon, crack the egg, and fry to desired doneness. Teia and I both like a very runny yolk, so I fry mine more over easy.
4. After the egg is cooked, there should still be some grease left in the pan, put the bread down in it and let it crisp up and stack everything on top of the bread.
5. After about a minute the bread should be cooked and crisped up a little bit, remove the sandwich and serve with a glass of orange juice. Or some mimosas. Really whatever you are up to.

Anyway, I hope y'all enjoy this, and feel free to comment and let me know if you enjoyed it.

Alex

Shrimp, Mushroom, and Garlic Alfredo Rotini with Green Onions

I wanted to make a nice, romantic, yet simple meal, for Teia the other night. I decided that I wanted to make it using my own recipe, not one that I could find online, and also one that did not need too many spices.

Ingredients:

16 oz. Rotini pasta

1 Clove of garlic, chopped

1/2 cup mushroom, sliced

1 Can of Alfredo Sauce (I like Bertolli, or Classico)

Green Onions, for topping

Butter

Salt and pepper

Cajun seasoning, for the shrimp

Directions:

1. Thaw shrimp by placing in a strainer and letting cold water run over them. While you are doing this, boil the pasta until cooked, but still firm. 

2. Once pasta is cooked, drain and let sit.

3. Dump the can of alfredo sauce into a saucepan, or the pot used to cook the pasta, and add a half a can of water, to get out all of the extra sauce out of the can. Also, add in a little butter, salt and pepper.

4. In a saucepan, pour the now thawed, and de-tailed, shrimp along with the chopped garlic, mushrooms, and a few slices of butter. Sprinkle with some salt, pepper, and cajun seasoning. Cook until mushrooms are good and melt in your mouth.

5. After the shrimp, mushrooms, and garlic are cooked, add them to the now simmering pot of alfredo sauce.

6. Pour in the pasta now, not too much though so that it stays nice and saucy and creamy.

7. Plate the now all mixed up shrimp, mushroom, and garlic alfredo rotini, and add a few green onions on top, which are lovely with an alfredo sauce

This dish goes very well with a white wine, like a pinot grigio, and makes for a very delicious meal! (Some places you can get a bottle for very cheap, but still very good.)

Alex

Homemade Fish Tacos with a Chipotle and Lime Cream Sauce

So the other day I was really craving some good fish tacos, and I could not find any place around where we live to get them for any price cheap, so we decided that we would make some ourselves. It is a really simple recipe that gives great delicious results!

Ingredients:

A few pieces of a white, flaky fish like tilapia (1 piece of fish makes 2 fish tacos)

4 limes

Dry cole slaw

1/2 cup plain yogurt

1/4 cup mayonnaise

Flour tortillas

Salt and pepper

Flour (enough to cover the fish)

Oil (for cooking and marinating)

Chipotle pepper

Directions:

1. Begin by cutting and juicing 3 of the limes into a bowl, and adding in about a 1/4 of oil along with the salt and pepper and whatever other spices you would like. Add in the fish and let sit for ~20 minutes.

2. While this is marinating, put the yogurt into a colander lined with a paper towel and let that sit over a bowl for ~20 minutes. 

3. After the fish has let sit for ~20 minutes, flour both sides of the fish until it is completely covered and put into a hot pan with your cooking oil.

4. The fish cooks fast so this step should not take too long, ~2-4 minutes on both sides, and the fish should be just a little crispy. Remove and put onto a paper towel to dry.

5. Next, finish making the chipotle cream sauce. Mix together the drained yogurt, the mayonnaise, and the chipotle pepper. For more heat, add more pepper. And then add about half of a lime's worth of juice and mix together.

6. With the remaining oil in the pan you can choose to quickly cook the tortillas, about a minute on either side, but that is entirely up to you. I like mine crisped up a bit, Teia likes her tortillas to be more floppy.

7. Now it is time to combine all of these together. So start with the tortilla, followed by the fish, the dry slaw, and finally topped with a generous dollop or two of the cream sauce.

8. Teia would also like to say that she put slices of avocado on hers, and she loved it, so that is another little alternative to the recipe.

I hope this works great for people! It really is delicious and goes well with some margaritas ;)