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Home » fried goat cheese

fried goat cheese

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Crunchy Strawberry Salad with Fried Goat Cheese

Welcome! Hi, I'm Marzia!

I’m Marzia: A wife, a nutritionist, a food lover, and a coffee addict. My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun!

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Tex Mex Migas Breakfast Tacos Migas Breakfast Tac

Tex Mex Migas Breakfast Tacos

Migas Breakfast Tacos are a Tex-Mex favorite! Cheesy soft-scrambled eggs loaded with broken tortilla chips, flavored with onions and peppers! Serve with salsa for a fantastic breakfast!

🥚Large eggs: I like to beat the eggs in a bowl and season them with salt and pepper. Then we’ll add them into the skillet once the onions and minced jalepeño have softened a bit.
🌶️Jalapeños: The jalapeño is there to add flavor. Feel free to use less or omit it if you prefer the tacos to be mild. I usually remove the seeds and ribs before mincing so that it’s just the flavor without much heat!
🧅Onions: chop and saute them in the oil before cooking the soft-set eggs in the same pan.
🧀Shredded Cheese: I like to use a shredded Mexican cheese blend for this recipe but you can also use cheddar cheese or Monterey Jack cheese if you’d like.
🌮Tortillas: I prefer to use flour tortillas when I make breakfast tacos, however, low-carb tortillas, whole wheat, and corn will all work for this recipe.
🌮Tortilla chips: Now, an authentic migas breakfast taco is going to have homemade corn tortilla chips. I’m going to tell you a secret – crush tortilla chips from the store and add them in. They taste good and these tacos are much quicker to prepare that way – without having to deep fry tortilla strips! In fact, whenever we work our way down to the end of a bag or tortilla chips, where the chips are too small for dipping, we use the crumbs to make breakfast tacos!
🌿Cilantro: Punchy cilantro adds fresh flavor. We add it in at the end so the migas are colorful to look at. Feel free to swap for a bit of parsley or omit it if you aren’t a fan.
💃Toppings: You can top your Migas tacos with just about anything you like! Use salsa verde, guacamole salsa, pico de gallo, my favorite salsa, sliced avocados, hot sauce, refried black beans, cooked chorizo, queso fresco, pickled red onions, or even shove a few breakfast potatoes in there for good measure!

… recipe link in comments!

#littlespicejar #tacos #tacotuesday #breakfasttacos #cooking #foodie #easyrecipes #quickrecipe #eggs #breakfast #scrambledeggs

Lebanese Spicy Potatoes (Batata Harra) Batata Har

Lebanese Spicy Potatoes (Batata Harra)

Batata Harra are Lebanese Spicy Potatoes with cilantro. Typically the potatoes are diced and fried, but we’re making them extra crispy and skipping the frying step altogether! Tossed in a spicy coriander lemony sauce at the end, these potatoes are to die for!

🥔Potatoes: The potassium powerhouse! You can use russet potatoes or even Yukon gold potatoes for this appetizer. I like to use russet potatoes more often because they tend to get the crispiest in the oven. White potatoes will also work, but both white and Yukon gold potatoes don’t get as crispy in the oven – they make up for it in flavor, though!
🧂Baking soda: This is a little ingredient that I’ve added to my roasted potato recipes for years, thanks to Kenji. Adding baking soda to the water while boiling potatoes makes the water alkaline, which helps break down the surface of the potatoes. The broken-down edges crisp up in the oven as they roast and create the ultimate crispy roasted potatoes.
🧈Ghee or Oil: I like to use ghee for my Batata Harrarecipe as it provides the best flavor. You can also use any high-heat oil that is safe for roasting. Avocado oil or a high-heat olive oil blend would be my next options.
🌱Coriander Seeds: This is that little ingredient that I just couldn’t make Spicy Lebanese Potatoes without! It adds the perfect fragrance and fresh flavor to the dish. Even if you aren’t a fan of cilantro, give coriander a try! The taste is completely different and has notes of citrus that pair beautifully with the lemon in this dish.

….Continued in comments!

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