1 week ago
Monday, February 22, 2010
This breakfast is sure to fill your morning with energy, YEEE-HAAA!
2 cups stew meat diced
2 tbs vanilla herbed oil (recipe below)
¼ tsp onion powder
1/8 tsp garlic powder
½ cup frozen carrots
½ cup frozen peas
10 corn tortillas
1 ½ cups refried beans
1 cup shredded Cheddar/Jack Cheese
Dollop of sour cream
Diced tomatoes for garnish
Salt and pepper to taste
Cut the tortillas in triangles and set aside.
Season the meat with salt, pepper, onion, and garlic powder.
Heat a medium-size pan at high heat. Add oil and meat. (The trick to this dish is to cook the meat very fast so it would not become hard to chew). Cook the meat quickly until it is barely done and add frozen vegetables. Cook for about 3 minutes and remove from heat.
Spray a baking dish with non-stick oil and lay the tortilla triangles. Add the juice meat, layer, refried beans and cheese.
Put the baking dish over oven broiler for about two minutes (just enough to melt the cheese) and remove from heat. In a medium-size pan, scramble the eggs (season them with salt and pepper) and add them on top of the melted cheese. Garnish with a dollop of sour cream and diced tomatoes.
Vanilla Herbed Oil
1. 1-2 cups of your favorite cooking oil (Patty used basic vegatable oil)
2. 1/2 tsp Ground Vanilla or 1 Vanilla Bean
3. Your favorite fresh or dry herbs (we used about of half a cup of each of the following Basil, Sage, Thyme, Rosemary and Parsley). If using dry herbs, use only 1/3.
4. Medium frying pan
1. Set stove at medium temperature.
2. pour oil into pan and let oil heat
3. add 1/2 tsp of ground vanilla or the caviar of 1 vanilla bean
4. When the oil starts bubbling add herbs, be very careful that oil is not too hot, test it by putting one leaf in the oil and if it starts popping oil out of the pan, it's too hot so lower the heat a bit, then add the herbs.
5. Let the herbs fry in the pan for about 5-7 or until they are stiff
6. Let cool for 10 minutes
7. Remove herbs and discard
8. Pour oil into bottle using funnel