Hotdogs and Eggs 2.0 Super Easy Idea for Breakfast!

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EASY BREAKFAST: HOTDOGS AND EGGS

 

INSTRUCCIONS with description and images 😍

 

1.  Cut hotdog longwise.

 

Hotdogs and eggs for breakfast

 

2. Then make cuts as seen on the photo: from the center of the hotdog, one by one and all along the half piece.

 

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3. Make the frank a circle and use a toothpick to hold both  ends together.

 

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4. Now you can crack an egg and put it in the center of your circled frank

 

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5. Cook the franks with eggs

 

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6. Serve each frank-egg with a piece of asparagus or celery 

 

ENJOY and live strong and happy!

 

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Turkey Salad Recipe Tempting Food for a Happy Sunday Day – A #369

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TURKEY RECIPE

 

 turkey recipe

  • Apple brined

  • Garlic butter

  • Citrus herb buttered roasted

  • Spatchcocked with anise and orange

  • Bacon wrapped

  • Ranch-seasoned roast

  • Barbecue

  • Zesty italian

  • Maple glazed

  • Roasted vegetable

  • Grilled Tuscan style

  • kale pomegranate orange salad and a special kind of turkey recipe I haven’t tried yet.

KALE POMEGRANATE ORANGE SALAD

 

Turkey Salad Recipe  Tempting Food for a Happy Sunday Day - A #369 7

 

INGREDIENTS

300g kale
​150g pomegranate seeds
3 oranges
2 tbsp olive oil
2 tbsp Sparkling Ice orange mango flavoured water
50g walnut halves
​Pecorino or parmesan (optional) 

DIRECTIONS

Prepare your kale, cutting into pieces to your liking. Peel the orange and have the pomegranate seeds ready.

Make the dressing by mixing the olive oil, the Sparkling Ice orange and mango drink and the juice of half an orange. Pour the dressing over the kale and rub in to the leaves for 2-3 minutes. This stage, sometimes called massaging the leaves, is really important as it helps the citrus dressing to make the leaves much softer. Enjoy!

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My Favorite Place to Travel in November 2018

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November is a wonderful month to travel. Since cooling temperatures are arriving in the northern hemisphere and they will stay here for several months, traveling to a country where I am going to find warmth and colorful ambiance is my priority. The southern hemisphere is in spring now, but there are other cities in the northern hemisphere that sound appealing: like Texas or Palm Springs if you don’t want to travel far away.

If you are a serious traveler: Argentina and Bermuda are perfect for this time of the year.

Spring in Argentina can steal your heart. Argentinian food will satisfy the most sophisticated palate.

ARGENTINA in Spring

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Food in Argentina Beef and Wine

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Oatmeal Great Benefits for a Stronger Healthier Body

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Oatmeal is one of my favorite choices of food to eat in the morning. Oatmeal contains vitamins, minerals and antioxidants that make me feel so much better through out the day. It also contains carbohydrates, proteins and soluble fiber which helps me not to feel bloated. Soluble fiber also reduces the levels of LDL or “bad” cholesterol by blocking its absorption into the bloodstream.

Oatmeal with Cinnamon and Apples

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Other benefits: its main ingredient is manganese, which it has been proven scientifically to reduce the inflammation of the joints, improves bone health and it has been linked to lower incidents of seizures in patients with epilepsy.

Oatmeal and Strawberries

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If you want to enjoy your oatmeal in the morning you can add some banana, apple, no sugar, water and maybe a bit of low-fat milk, lots of cinnamon one day and the next I add vanilla, one day blue berries next day strawberries. I personally do not like to add pecans but some people can’t eat oatmeal without adding pecans. It’s your choice.

Oatmeal Bananas and Berries

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I prefer steel-cut oatmeal. Others prefer the rolled or irish oats. Whatever the kind if you like them, enjoy them!

NOTE:

If you like this article please Like it and Subscribe for free/Follow this blog. Thank you.

 

Best French Fries for a Great Tremendous Messy Eating – Part One

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There are so many varieties of french fries around the world, that it would be practically impossible to show them all in one blog post. That is why I have decided to do it in several parts, being this one the first. I hope you enjoy it and your mouth gets watery.

Truffle French Fries

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Photo by Chelsea Hawk

What’s a truffle? A truffle is a strong-smelling underground fungus that resembles an irregular, rough-skinned potato, growing chiefly in broad-leaved woodland on calcareous soils. It is considered a culinary delicacy and found, especially in France, with the aid of trained dogs or pigs.

French Fries Dipped in Creamy Clam Chowder with Bacon

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Vietnamese Loaded Fries with Peanuts Cilantro and Sriracha

Dr Martha Castro Noriega MD

Simple Delicious Fries Madness!

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Beautiful Rarities to See in my Neck of the Woods La Jolla San Diego Baja California

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Caesar Salad Invented in Tijuana by:

Caesar (Cesare) Cardini Caesar was born near Lago Maggiore, Italy, in 1896; he and his brother Alex emigrated to the U.S. after World War I. The Cardini’s lived in San Diego but operated a restaurant in Tijuana to circumvent Prohibition.

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Underwater Graveyard in La Jolla

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Blue Star Fallen Star in San Diego California

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Fish Tacos Invented in Ensenada

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Messy Fun Food of the Day: French Onion Soup

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Make sure to make it messy…it tastes better!

Messy Fun Food of the Day: French Onion Soup 20

INGREDIENTS

  • large yellow onions, sliced thinly
  • cup heavy cream
  • tablespoons unsalted butter
  • teaspoon salt
  • cups dry white wine
  • quarts chicken stock
  • ounces Gruyere cheese, grated (a Cheddar would work, too)
  • slices of hole-y, country bread

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COOKING METHOD

  1. In a large, wide-bottomed pot, combine the onions, cream, butter, and salt. Cook, stirring occasionally, over medium to medium-high heat until the onions soften and the cream reduces to its solids. This should take anywhere from 10 to 30 minutes, depending on your onions and your pot. Then turn the heat up slightly, so the onions and cream bubble at a slow boil, and cook without stirring for about six or seven minutes, until the onions on the bottom are deeply brown. (Depending on your stove, this might mean at medium heat or at high. Don’t go overboard: you don’t want the onions blackened.) Stir the onions and add a half-cup of wine and deglaze the pan, scraping up all the burnt and browned bits. Then repeat the process: leave the onions without stirring for another six minutes or so, then deglaze. Repeat until you have used all 2 cups of wine. The onions should now be a rich, dark brown color; they should smell divine.
  2. Add the stock. (Use less if you want more of a stew.) Bring to a simmer and cook for about 15 minutes. Season with salt if needed.
  3. Preheat the oven to 400. Toast the bread until it is dry and crusty, about 15 minutes. Ladle the soup into either ovenproof bowls or a single large baking dish (if the latter, place it on a baking sheet: it will spill). Fill the bowls or dish to nearly the rim. Float the bread on the soup and sprinkle with the Gruyere. Bake until the cheese is bubbly and browned, 20 to 30 minutes. Let cool until it will no longer burn your tongue. Devour!

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Delicious Messy Fun Pork Ribs of the Day

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Delicious Messy Fun Pork Ribs of the Day 23

INGREDIENTS

  • 2 x 1-1.25kg racks meaty free-range British pork ribs

For the marmalade glaze

  • 225g marmalade
  • 3 fat garlic cloves, crushed
  • ½ tsp cayenne pepper
  • 2 tsp finely chopped rosemary
  • 1½ tbsp Dijon mustard
  • 3 tbsp tomato purée
  • 3 tbsp orange or lemon juice
  • ¾ tsp each salt and black pepper

01.Heat the oven to 190°C/fan170°C/gas 5. Lay the rib racks in an oiled, foil-lined roasting tin (or 2 small tins) and roast for 60 minutes, turning once. Meanwhile, mix together all the ingredients for the marmalade glaze.
02.When the ribs are cooked, pour any fatty juices away from the tin(s). Brush one side of the ribs generously with the glaze and return them to the oven for 10 minutes. Turn, brush with more glaze and cook for 10 minutes more, then brush all over with the glaze, turn again and cook for 10 minutes two more times until the ribs are sticky, brown and tender.
03.Brush the ribs with the leftover glaze. Cover with foil and leave somewhere warm to rest for 5-10 minutes. To serve, slice between the bones to separate the ribs and pile onto a board or warm serving dish.

Delicious Messy Fun Food Cheesy Shrimp Tacos

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Delicious Messy Fun Food Cheesy Shrimp Tacos 24

INGREDIENTS

  • 12ounces (2 medium-small round or 4 or 5 plum) ripe tomatoes, cut into ¼-inch pieces
  • Fresh serrano chiles to taste, (roughly 3 to 5), or even more if you like it really picante), stemmed, seeded if you wish, and finely chopped
  • 1/4cup chopped cilantro, thick bottom stems removed
  • 1large garlic clove, peeled and very finely chopped
  • 1small white onion, finely chopped
  • 1tablespoon Mexican hot sauce (such as Valentina or Tamazula), plus extra for serving
  • 1tablespoon ketchup
  • 2teaspoons fresh lime juice (optional, but you might like the zing it adds)
  • Salt
  • About 1/3cup vegetable oil, divided use
  • 1pound small shrimp, peeled, deveined if you wish, and chopped into pieces a little smaller than ½ inch
  • 15 corn tortillas
  • 8ounces shredded Mexican melting cheese (full-flavored Chihuahua or Jack cheese work best)

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Making the” salsa. Scoop the tomatoes, chiles, cilantro, garlic and white onion into a bowl and mix well. Stir in the hot sauce, ketchup and optional lime juice. Taste and season with salt, usually about a scant teaspoon.

Making the shrimp filling. Heat a very large (12-inch), heavy skillet—nonstick works really well—over medium-high. Pour in 2 tablespoons of the oil and when it is hot, add the “salsa” vegetables. Cook, stirring regularly, until everything softens together, about 5 minutes. Scoop in the shrimp and stir until they are barely cooked through (they can still be slightly translucent at the center)—about 3 minutes. Scoop the shrimp mixture into a bowl, wash and dry the skillet, and return it to medium heat.

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Assembling the encamaronadas. Heavily film the bottom of the skillet with oil. When hot, lay in a tortilla. After a few seconds, flip it, then scatter a couple of tablespoons of shredded cheese over one side, top with a generous tablespoon of the filling. Use tongs to fold the uncovered part of the tortilla over the filling, forming a turnover. Gently press flat. Continue to make encamaronadas in the same fashion until the skillet is full, frying them until crisp—2 to 3 minutes per side. As they become crisp, remove them to a plate lined with paper towels. Serve right away with more Mexican hot sauce.

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La sobrasada de Mallorca: un bocado sabroso — Commememucho

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La sobrasada de Mallorca: un bocado sabroso — Commememucho 28

Detrás de este exquisito bocado hay muchos años de historia. De hecho parece que ya se preparaba sobrasada en Mallorca en el siglo XV. La sobrasada de Mallorca, tal como conocemos hoy en día con su color tan característico gracias al pimentón, no llega hasta el siglo XVIII. Desde entonces la sobrasada de Mallorca ha experimentado pocos cambios. […]

via La sobrasada de Mallorca: un bocado sabroso — Commememucho