Breakfast fajitas

Prep: 5 minutes Cook: 6 minutes serve: 4 8 slices bacon cooked 4 eggs 1/2 cup milk ½ cup celery chopped ½ cup red bell pepper chopped ½ cup red onion chopped 2 tablespoons extra virgin olive oil 4 regular flour tortillas Sour cream Salsa In a frying pan on medium high heat sauté celery, peppers and onion in 1 tablespoon of olive oil until vegetables are tender. In a mixing bowl whisk eggs and milk. In a separate frying pan heat 1 tablespoon olive oil and scramble the eggs until cook through. Mix together cooked bacon with eggs and vegetables place flour tortillas on top to get them warm through serve right away with sour cream and salsa

Succulent Tropical Tangy Ribs.....Happy 4th of July everyone!

I was looking for a little kick to my ribs but not too spicy so I chopped 1/2 of a jalapeno and because I live in a tropical State like Florida I added a little pineapple juice/crushed pineapple to my barbecue sauce and WOW they came out awesome! It was not a specific occasion at the time I first came up with the idea but it's my go to rib recipe every time we grill out with friends and family and everyone just rave about them every time I make them! My inspiration for this recipe submission was the special ingredient that we had to use and well the addition of the McCormick grill mates barbecue seasoning which I had never use that particular barbecue flavor but had use all others and it made my recipe even better got to love that and so you will love these ribs!!!!!! 3 pounds pork spareribs 1 teaspoon salt 1 teaspoon garlic granulated 2 tablespoon McCormick Grill mates Barbecue seasoning 1 ½ cup Kraft original barbecue sauce 1 tablespoon jalapeno pepper finely chopped 1 tablespoon steak sauce 1 tablespoon Worcestershire sauce ¼ cup crushed pineapple ¼ cup pineapple juice 1 green onion chopped (optional) Preheat oven at 325 degrees. Rinse and clean ribs, pat dry. In a small bowl mix salt, garlic granulated and McCormick grill mates barbecue coat ribs on both side with seasoning mixture. Place ribs on a line with aluminum foil baking dish and cover with more aluminum foil and bake for 45 minutes. While ribs are baking in a small sauce pan on stove top on medium heat add the next six ingredients and cook for 5 minutes reduce heat to low and keep warm. Remove ribs from oven uncover and coat ribs evenly on both side with sauce reserving a ¼ cup of sauce for later. Return ribs to oven uncovered and bake an additional 20 minutes. Remove ribs from oven and brush with remaining sauce. Let the ribs rest for 10 to 15 minutes. Cut ribs and top with green onions. Bon Appétit!

Father's day healthy side dish! Three Bean Salad

1 can green beans drained 1 can yellow wax beans drained 1 can red kidney beans drained 1/2 cup black olives sliced 1 large tomato diced 1/4 cup banana pepper rings 1 green onion chopped dressing- 1 lemon zests and juiced 1/4 olive oil 1 tablespoon fresh oregano chopped 1/4 teaspoon sea salt 14 teaspoon cracked black pepper In a large mixing bowl add salad ingredients. Whisk salad dressing and pour over salad toss and serve. This can be made a couple days in advance and is a great side to take to a cookout! Bon Appetit!

Key Lime coconut macadamia pie!

1 ½ cup graham cracker crumbs 1/3 cup sugar 3 tablespoon butter melted Mix and press at the bottom of pie crust. Bake in a preheated oven at 350 for 10 minutes. Removed and cool completely 3 egg yolks 1 14oz can condensed milk ½ cup lime juice 2 teaspoon lime zest With electric mixer first beat egg yolks until nice a fluffy gradually add condensed milk, lime juice and zest. Pour in cooled pie crust return to oven and bake an additional 15 minutes. Let it cool completely 1 cup heavy whipping cream 3 tablespoons sugar ½ teaspoon coconut extract (optional) 1/3 cup crushed macadamia nuts With electric mixer beat cream, sugar and extract together until it forms peaks. Top pie with cream

Easy but elegant weekend breakfast my friends this one is well worth trying!

Onion and Chive Poached Eggs 4 slices of Artisan French bread 4 oz onion & chive cream cheese 4 eggs 1 tablespoon vinegar Additional fresh chives. On medium high heat in a deep non-stick frying pan add water up to one inch from the top of the pan add 1 tablespoon vinegar bring to a slow boil. Gently crack eggs into the water cook until egg whites have hardened. Gently remove and place on a plate line with paper towel to absorb all of the water. Toast bread and smear 1 oz cream cheese on each toast top with one egg and sprinkle with fresh chives.

Happy Mother's day lunch! This mama wanted a fancy grilled cheese!!

The Antipasto Grilled Cheese 4 garlic toasts from the bakery 4 slices fresh mozzarella ½ cup chopped marinated artichoke hearts 1 sweet roasted pepper cut in half 4 basil leaves 6 slices prosciutto 2 slices provolone With a paper towel pat dry the artichoke hearts and sweet pepper. Place garlic toasts on griddle or Panini press on medium high heat. Brown one side flip each toasts and layer on two of the toast 2 slices of mozzarella, ¼ cup chopped artichokes, roasted pepper 2 basil leaves, 3 slices of prosciutto and 1 slice of provolone top with toast. Toast grilled cheese until the cheese is melted.

Salmon Wellington

Salmon is very good for you with omega3 and super healthy! So why not replace the beef in beef wellington with salmon! Try this recipe you are going to love it!! Salmon Wellington 8 oz. Pillsbury crescent recipe creations seamless dough sheet 1 ¼ lb. skinless salmon filet 1 tablespoon olive oil 9 oz. green giant chopped spinach drained 2 oz. onion chive cream cheese softened 1 tablespoon lemon zest 1 tablespoon Dijon mustard Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Place dough on parchment paper and stretch out dough to make the sheet 14in x10in rectangle. In a frying pan add oil season salmon with salt and pepper to taste on both side and cook on medium high heat 5 minutes turn and cook an additional 4 minutes. Place salmon on paper towel to drain excess fat and cool for approximately 8 minutes. Place spinach package in microwave and thaw according to package instructions drain all excess liquid out of the spinach. Place spinach in mixing bowl and add cream cheese and lemon zest and mix well. Spread spinach mixture directly in the middle of dough and spread out evenly to make it the same size as the salmon filet. Place salmon filet directly on top of spinach and brush the top of filet with Dijon mustard. Fold dough over filet and pinch the ends to form a package turn to put seems side down on parchment paper. With a sharp knife make 3 small cut in dough to let steam escape. Bake 20 to 25 minutes until nice and golden. Let it rest 5 minutes before cutting.