This shop has been compensated by Farmland® bacon. Follow the hashtags #ForTheLoveOfTheGame and #FarmlandRecipes to see other recipes and ideas. All opinions are my own.
Today, I want to share a delicious recipe inspired by Farmland® Bacon, an easy and delicious “quick bite” to enjoy with your friends, because Farmland® bacon is slow smoked over real hardwoods for maximum flavor.
For me is super important to have a quick recipe in hand to make when we enjoy any kind of game in the morning, you know there a few on the weekends and this delicious Tortilla is the perfect bite for a craving.
The best part the smell of bacon is irresistible, everybody want it to help me make the tortilla, it is so inspiring to see all my family gather in the kitchen laughing and eating almost all my Farmland® bacon.
I only work with quality products and am so proud of this one in particular, they take very serious the business for decades, Farmland® has taken pride in perfecting their curing and smoking technique–a difference you’ll taste in every delicious bite.
And just to give you more ideas you can also make this delicious Tortilla with there famous Farmland® Homestyle Sausage perfect combination of flavors, gluten free with no MSG; full of the delicious all natural flavor you crave to start your day. Discover all their breakfast sausages. Available in links and patties. Try their Maple or Bacon Sausage flavors.
This Tortilla is inspired by a version of my grandmother, she used to make eggs with lots of bacon, onions and tomatoes, but I change it a little bit, by adding red bell pepper and sour cream to the eggs.
It is pretty delicious and its a complete meal, the smoky flavors of the Farmland® bacon are just want you need in the morning or any time of the day.
- 8 Hold Eggs
- 1/4 cup sour cream
- 1 12 oz package Farmland® bacon
- 1 onion chopped
- 1/2 cup red bell pepper
- Salt and pepper to taste
- 3 tablespoon parmesan cheese
- Heat a pan to medium low heat and cook the bacon, I prefer my bacon on the crispy side, and set aside; in the same pan cook onions and red bell pepper for 3 minutes, in a bowl mix eggs, pepper, salt and sour cream, add the egg mixture to the onions, then add the bacon, already mince and cover the pan lower the heat and le it cook for 10 minutes.
- Check the tortilla about 5 minutes trough cooking, add the cheese, cover and let it finish cooking.
- You can perfectly place this in the oven, but the method of covering the pan with a lid works perfectly.
- Once ready place the tortilla on a plate and serve hot or a room temperature.
- This recipe makes 1 tortilla, you can always double the recipe and make more.
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This is a compensated collaboration with Farmland® and Latina Bloggers Connect. However, all opinions expressed are my own.
We are on a trip this sunday to Spain and we are bringing you delicious Tapas.
And if you don’t know what Tapas are heres a little info: They are a variety of appetizers or snacks in Spain cuisine, they can be cold or hot.
The serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them.
So here you go, now you can start making some tapas and chatting with your friends while eating.
And today we have so many ideas the you are going to start your own Tapas Party.
Sweet and savory, rich and simply delicious recipes, just perfect for any occasion. So join us at the table and enjoy.
- 3 medium potatoes, peel and cut in to cubes.
- 1 can of Tuna in water drained
- 1 egg yolk
- 1 tablespoon flour
- 1/2 cup onion minced
- 1 garlic clove minced
- 1 tablespoon butter
- salt and pepper to taste
- Place the potatoes in a bowl with water, cover with plastic and cook in the microwave for 20 minutes.
- Once ready, mash the potatoes, add the Tuna, egg yolk, salt, pepper and flour.
- Cook the onion and garlic in the butter for 5 minutes and add to the above mixture, mix well, grab 2 tablespoons of the mixture form a ball and crush in your hand to form the tortillas.
- Heat a pan, add some oil, cook the tortillas for 3 minutes on each side.
- You can serve this tortillas with a side of marinara sauce.
Yields 16 Tortillas.
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Check out more delicious ideas here.
Here’s what’s on the Table:
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Krab filled Avocado Tapas from Hot Momma’s Kitchen Chaos
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City
By The Bay
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
And you know you can’t have a party without wine ~ at least you certainly can’t in my house. Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
These delicious Mexican style tacos are the perfect choice to prepare a quick dinner.
Made with pork loin in a barbecue sauce and pico de gallo-style salad.
I assure you that your family will love. Ideal for parties or special events, all you need are many napkins or you can lick your fingers because you will not be able to eat just one.
Delight loved ones with this delicious recipe and make the weekend the perfect excuse to enjoy these tacos.
2 pounds of pork loin
2 cups barbecue sauce of your choice
1 cup ketchup
1/2 cup water
2 tablespoons garlic powder
1 red onion, minced
6 Roma tomatoes diced
1 cup chopped cilantro
juice of 1 lemon
salt and pepper to taste
25 corn tortillas
Place pork in a pot, ketchup, barbecue sauce, garlic powder and water, simmer for an hour and a half, until the meat is very soft. You can use a slow cooker.
Place all ingredients in a bowl stir well.
Heat 2 tortillas and place 2 tablespoons of meat and a teaspoon of salad, and ready to enjoy.
Cooking time 2 hours.
Makes 25 servings.
Versión en español CLICK AQ
This recipe takes me back to my childhood.
My grandmother made us this soup on rainy afternoons, or when there was a lot of tortillas at home.
I’m not sure who invented the soup, I only know that for many years was consumed in my house and we all loved it.
I was surprised when one day my husband told me that he also made him this soup as a child and is one of their favorites.
What I do now is to make it on occasion for my family, trying to follow the tradition that started many years ago my grandmother.
I hope you make it and enjoy it as much as we do.
4 cups of milk
12 corn tortillas
1 1/2 teaspoon salt
In a saucepan, heat milk and crumble the tortillas, add salt and stir.
Wait until the milk begins to boil and apart from the fire.
You will notice that it will thicken as they cool.
Preparation time 10 minutes.
Makes 4 servings.
Versión en español CLICK AQUI
Especially for those days where you do not know what to do for dinner, even when we have unexpected guests, very fast to do, it will become a favorite.
2 chicken breasts without skin or bone, cut into thin strips
1 onion, cut into strips
1 red pepper, cut into strips
2 cloves garlic, finely chopped
1 1 / 4 teaspoon oregano
1/ 2 cup chopped cilantro
1 teaspoon oil
1 tablespoon butter
1 cup shredded mozzarella cheese
salt and pepper to taste
18 corn tortillas
1 jar mild chunky salsa
In a skillet melt butter and heat oil, add onion and 1 teaspoon of oregano, cook for 3 minutes, add garlic and fresh chile. Immediately add the chicken and cook for 10 minutes, season with salt and pepper to taste. Add the cilantro at the end.
Meanwhile, place the tortillas in the microwave to heat for 1 minute.
Grease with a little butter a rectangular pyrex.
Spoon the filling into the tortillas and taco-shaped fold place it in the pyrex and sprinkle over chunky sauce and mozzarella cheese with 1 / 4 teaspoon oregano remaining.
Bake at 350 degrees for 25 minutes.
Versión en español CLICK AQUI