Mexican Breakfast Hash

Happy Saturday, y'all!

I decided to share our brunch from today because it's raining out and I'm full and happy and it's one of my faves. It's basically my favorite hashbrowns topped with lots of Mexican goodness, cheese and a (preferably runny) fried egg. YUM. I love it because it's super easy and versatile. You can omit the meat and sub for extra veggies, maybe mushrooms and tomato??

Let me know what you think!!

Servings: 2
Cook time: 40 minutes

Ingredients:
- 4 small red potatoes
- 1/3 C shredded monterey jack, or whatever cheese you like
- 2 eggs
- 1/2 onion, diced
- 1/2 bell pepper, diced
- 1/2 lb chorizo OR ground beef/turkey (I like the chicken chorizo sausage made fresh from Sprouts!)
- 1/2 packet of taco seasoning (if using ground beef/turkey)
- salt, to taste
- pepper, to taste
- onion powder, to taste
- garlic powder, to taste
- paprika, to taste
- 1 tbsp butter
- cooking spray
- 2 tbsp fresh cilantro, chopped, optional
- 1/2 avocado, diced, optional

Instructions:

For the hashbrowns: 
- Poke holes in the potatoes with a fork and microwave whole for 2-3 minutes until fork tender, flipping halfway through
- Dice your potatoes and place in a large mixing bowl
- Spray lightly with cooking spray while you flip the potatoes in the bowl to make sure they all get some coverage
- Season potatoes generously with salt, pepper, garlic, powder, onion powder and paprika. I like to shake my mixing bowl in one hand to move the potatoes around while I sprinkle the seasonings on top to make sure they get evenly seasoned.
- Melt 1 tbsp butter in a large skillet over med-high heat and add seasoned potatoes
- Make sure all the potatoes have some contact with the pan and let them brown for about 10-12 minutes, stirring occasionally

For the meat and veggies: 
- Brown your meat in a skillet over medium heat and add seasoning according to package directions. You will only need half the packet for 1/2 lb of meat. If you're using chorizo you can skip the seasoning.
- Add diced bell pepper and onion (or whatever other veggies you're using) to the pan and let them cook and soften for 3-4 minutes.
- Once done, add your meat and veggies to the skillet with the potatoes and turn the heat to low to keep warm
**If you are making a meatless version, use taco seasoning (according to package directions) to season your veggies and cook until softened. Add to potatoes when finished.

For the eggs: 
- Spray the skillet you used to cook the meat and veggies with cooking spray and reduce that burner to medium.
- Crack your eggs on opposite sides of the pan to keep separate and sprinkle with salt and pepper
- Cook for a few minutes on each side until the egg whites are set the the yolk is the consistency you prefer (test it by gently pushing on the yolk to see how set it is).

To put it all together, divide the hashbrown, meat and veggie mixture evenly on two plates. Sprinkle cheese on top evenly between both servings. Top each serving with a fried egg and sprinkle with chopped cilantro/diced avocado if desired.

Look how pretty!!!

Pineapple Chicken Fajita Tacos

Calling all lovers of Mexican food!!

These tacos are life-changing. I realize life-changing is a strong word. You may feel it is a dramatic adjective used in reference to tacos. You are mistaken. This recipe was born because my fave Mexican restaurant in Marietta (Los Bravos, you are a treasure) serves me fajitas in a carved out half pineapple and I have literally craved it every day since it came into my life. If you live anywhere near Marietta, GA you MUST go to Los Bravos and order the fajita pina. You will never be the same. This is the recipe that I use to re-create their breathtaking masterpiece in my own kitchen when my fiance won't drive me an hour to eat Mexican food.

Servings: 2
Cook time: 30 minutes

Ingredients:

Fajitas:
- 1/2 lb chicken, sliced into strips
- 1/2 green bell pepper, sliced thin
- 1/2 medium onion, sliced thin
- 1 roma tomato, sliced thin
- 1/2 C diced fresh pineapple
- 4 tortillas (I like corn)
- 1/3 C shredded monterey jack
- 1 tbsp olive oil

Fajita seasoning:
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic salt
- 1 tsp onion powder
- 2 tsp corn starch
- 1.5 tsp sugar
- 1/4 tsp cumin
- 1/4 tsp cayenne pepper
- 1/3 C water

Directions:

- Mix all fajita seasoning ingredients (except water) in a small bowl
- Heat oil in large skillet over medium-high heat
- Add chicken (pre-marinated or not), veggies and pineapple to the skillet and cook until chicken is cooked through and veggies are nicely charred but still a little crispy (about 5-7 minutes)
- Add the rest (or all, if you did not pre-marinate) of the fajita seasoning to the skillet along with the water and cook until water is cooked in and mixture is thickened (about 5 more minutes
- In a separate un-oiled pan - while your fajitas are cooking - warm your tortillas about 1 min per side
- Fill each tortilla with 1/4 fajitas and top with cheese
- Rave about how you can't believe you've never put pineapple in your fajitas before

* It is also delicious if you grill the chicken separately from the veggies and then combine for tacos. If you do this, rub half the dry fajita seasoning on your chicken breast and grill. Make veggies and pineapple according to directions above BUT only use half the water.
 **You can marinate your chicken in half the fajita seasoning (w/out the water) if you'd like, up to several hours prior to cooking. This is optional

Greek Everything

Full disclosure: I would eat anything if it had feta cheese on top. Bless the Greeks. I LOVE Mediterranean food. The flavors are so fresh and light. Also it's not often super oily or cheesy (except for you, Spanikopita, you naughty minx) so you can feel good about putting it in your body without altering recipes or cutting anything out. These are a few of my tried and true favorite Greek recipes that I've found on Pinterest. You can make them all together because they are v simple and basically have a Greek festival in your very own kitchen.

Enjoy!

Greek Spinach Rice (Spanakorizo) courtesy of "A Family Feast" (with minor changes)

Servings: 4

Cook time: 1hr 15min 

Ingredients: 

- 10 oz box frozen spinach

- 4 tbsp fresh dill, chopped, separated 

- 1 tbsp garlic 

- zest and juice from 1 lemon

- 1 small onion, diced

- 2 C veggie broth (lowest sodium you can find), you could also use chicken broth

- 1 C brown rice (not minute rice)

- 1/4 tsp black pepper

- 1/2 tsp salt

- 2 tbsp olive oil

- 1/2 tsp cumin

Directions:

- Heat olive oil over medium-high heat in a pan or pot with a tight fitting lid

- Add onion and garlic, cook a couple of minutes until onion in translucent 

- Add cumin, 2 tbsp chopped fresh dill, lemon zest, salt and pepper and cook another minute

- Add veggie broth, frozen spinach (throw the whole frozen block in there), and rice

- Bring to a boil

- Lower to a simmer, cover and cook for 50 min- 1 hr (no peeking!!)

- When rice is cooked tender, remove the lid, stir to combine spinach + add juice from your lemon and the other 2 tbsp fresh dill

- Enjoy!

Homemade Greek Salad Dressing Courtesy of "Running in a Skirt"

Prep time: 5 min

Yields: 1 C dressing

Ingredients

- 1/2 C red wine vinegar

- 1/2 C extra virgin olive oil

- 2 tsp minced garlic

- juice from 1 lemon

- 2 tsp dried oregano

- 1/2 tsp dried rosemary

- 1/2 tsp dried thyme

- 1/4 tsp salt

- 1/4 pepper

Directions:

- Combine all ingredients in a bowl or salad dressing shaker and whisk or shake

- Add to your favorite salad

**My favorite greek salad is: romaine lettuce, shredded carrots, cucumber, red cabbage, red onion, roma tomatoes, and LOTS of feta cheese, add olives or pepperoncinis as desired

I served these beauties with grilled salmon (seasoned with salt, pepper and sprinkled with some fresh dill), a lemon slice for drizzling and tzatziki (duhh). 

Look at this masterpiece!!! (heart eyes)