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Roasted Corn and Chorizo Chilaquiles

Roasted Corn and Chorizo Chilaquiles

Roasted Corn and Chorizo Chilaquiles
 
Author:
Recipe type: brunch, breakfast
Cuisine: Mexican
Ingredients
Chilaquiles
  • 16 oz chorizo, casing removed if necessary
  • 5 eggs
  • 5-6 cups of tortilla chips
  • 1 ear of corn
  • 28 oz fire-roasted tomatoes
  • 1 cup pepper jack
  • ¾ cup orange juice
  • 3 chipotle peppers in adobo
  • ¼ cup onion, chopped
  • ½ teaspoon olive oil
  • ½ teaspoon onion powder
  • ½ teaspoon lemon pepper
  • ¼ teaspoon salt
  • Optional toppings: fresh cilantro, sliced onions, queso fresco, avocado, chipotle cream, jalapeños
Chipotle Cream
  • ½ cup greek yogurt
  • 2.5 teaspoons of chipotle adobo sauce
  • 2 tablespoons cilantro, finely chopped
Instructions
Chilaquiles
  1. Preheat oven to 425 degrees. Pull husk back from corn but try to keep husks in tact. Remove the silk, wash corn and pat dry. Brush on olive and rewrap husk around ear of corn. . If the husk falls off just wrap the corn in alumni foil. Place corn on the cob directly onto the rack and bake for 25 minutes (remove covering last 5 mins if you want to achieve a char). Remove the corn from the oven and let cool until you can handle with your hands. Use knife to shave corn off the cob.
  2. Meanwhile, in a blender or food processor, add the fire-roasted tomatoes, chipotles chilies, orange juice, onion powder, lemon pepper and salt and blitz until smooth.
  3. In a large skillet on medium high heat, add the onion and chorizo and roasted cornuntil cooked through, breaking up with back of spoon, for approximately 5 minutes. Whisk eggs in a bowl then add to the chorizo mixture and stir until very softly set, about 1 minute. Pour in 1½ cups of the tomato mixture and simmer about 7 more minutes to let the mixture slightly thicken.
  4. Place the tortilla chips in an extra large bowl, pour over the remaining tomato mixture, and toss with your hands to make sure they are well coated. Place half of the tortilla chips in a large cast iron skillet or baking dish, then layer with half the chorizo mix and half the shredded pepper jack. Repeat with remaining chips, chorizo mix and pepper jack. Place back in the oven until the cheese is melted.
  5. Remove from the oven and top with corn, cilantro, avocado, queso fresco, jalapeno, onion and chipotle cream. Serve immediately.
Chipotle cream
  1. In a medium bowl whisk greek yogurt, adobo sauce and cilantro until combined. Refrigerate until ready to serve.

 

Scallop and Mash Breakfast Bowl with Citrus Shallot Broth

Scallop and Mash Breakfast Bowl with Citrus Shallot Broth

Scallop and Mash Breakfast Bowl with Citrus Shallot Broth
 
Cook time
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Author:
Recipe type: Breakfast
Cuisine: Whole30, Paleo
Serves: 2 servings
Ingredients
  • Pan Seared Scallops
  • 6-8 scallops
  • 1 tablespoon grape seed oil
  • Italian seasoning
  • cayenne pepper
  • salt
  • pepper
  • optional: 2 fried eggs
  • Citrus Shallot Broth
  • 1 shallot
  • 1 clove of garlic
  • juice of 1 large orange
  • 1 teaspoon lime juice
  • ⅛ teaspoon pepper
  • ¼ teaspoon salt
  • ¼ cup chopped parsley
  • water (optional)
  • Sweet Potato Avocado Mash
Instructions
  1. In a food processor add orange juice, shallot, lime juice, parsley and garlic and pulse until minced. Set aside mixture.
  2. IMPORTANT: Wrap scallops in a paper towel and lightly squeeze. Continue to pat dry until you get rid of excess moisture.
  3. Generously season scallops with salt, pepper, cayenne, and Italian seasoning. Using a cast iron or stainless steal skillet, heat stove to high and add in grape seed oil. When the oil is hot and slightly smoking add in the scallops and let them cook unbothered for 2-3 minutes. The exterior should be golden brown.
  4. Flip scallop to the other side and let brown for 1 min. Remove scallop from skillet and place on a paper towel.
  5. In same pan, on medium high heat add the shallot mixture and use a wooden spoon to scrape the seasoned bits from the bottom of the pan.Taste. If needed, add 1 teaspoon of water at a time, until you reach your desired consistency. Bring broth to a simmer. Add additional salt and pepper to taste. Serve scallops immediately with the broth and over sweet potato and avocado mash. To really take it over the top add a fried egg.

 

No’atmeal and Berries

No’atmeal and Berries

No'atmeal and Berries
 
Prep time
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Total time
 
Easy grain-free oatmeal.
Author:
Recipe type: Breakfast
Cuisine: Whole 30 / Paleo
Serves: 1 serving
Ingredients
  • ⅓ cup sliced almonds
  • 1 tablespoon sunflower seeds (alternate nut or seed optional)
  • 4 tablespoons of fresh squeezed orange juice
  • ½ teaspoon cinnamon
  • ½ large banana
  • ½ tablespoon ground coconut or almond meal
  • ¼-1/2 cup almond milk (depending on preferred consistency)
  • pinch of salt
  • 2 tablespoons ghee
  • fresh berries and/or dried fruit’
  • Paleo option: Add honey or agave
Instructions
  1. In a blender or food processor, combine almonds, sunflower seeds, orange juice, cinnamon, banana, coconut meal, ¼ cup of almond milk and salt. Pulse for about 30 seconds to a minute or until you reach your desired consistency.
  2. Place mixture in a bowl and add ghee. Place in microwave for 30-45 seconds or until warm throughout. Stir in the ghee and add additional almond milk if needed.
  3. Top with lots of fresh berries, dried fruit and/or additional cinnamon.

 

Citrus Sangria

Citrus Sangria

Citrus Sangria
 
Prep time
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Author:
Recipe type: Breakfast
Ingredients
  • 1½-2 bottles of chilled moscato
  • 2 cups pineapple juice
  • 2 cups lemon lime soda
  • 1 lemon juiced
  • 2 lemons sliced
  • 2 clementines sliced
  • 1 lime sliced
  • 10 mint leaves
Instructions
  1. Layer the slices, pour in all ingredients and stir.

 

Beyonce’s Lemonade Recipe

Beyonce’s Lemonade Recipe

Beyonce's Lemonade Recipe
 
Prep time
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Author:
Recipe type: Breakfast
Serves: 2 Servings
Ingredients
  • 8 Lemons
  • 1 pint water
  • ½ lb sugar
  • zest of half lemon
Instructions
  1. Take 1 pint of water. Add ½ lb of sugar, the juice of 8 lemons, the zest of half lemon. Pour the water from one jug then into the other several times. Strain through a clean napkin. Serve cold.