Tag: breakfast
Mote Pillo
Mote Pillo
Mote pillo is a traditional Ecuadorian dish of hominy sautéed with onions, garlic, and achiote, with scrambled eggs. While typically eaten at breakfast with slices of queso fresco and black coffee, mote pillo also makes a great side dish with grilled and roasted meats.
Ingredients
- 1 lb cooked hominy
- 2 tbsp butter
- 4 large eggs beaten
- 1 cup white onion finely chopped
- 3 garlic cloves minced
- 1/4 tsp ground achiote
- 1/4 cup milk
- 2 tbsp chives finely chopped
- 2 green onions finely chopped
- 1 tbsp cilantro finely chopped
- salt to taste
Instructions
- Melt the butter in a sauté pan over medium heat. Cook the onions, garlic, achiote, and salt for 5 minutes.
- Add in the hominy and cook for 2 minutes.
- Pour in the milk. Cook until the hominy has absorbed all the liquid; about 3 minutes.
- Pour in the eggs. Scramble and cook for 5 minutes.
- Turn off the heat. Stir in the green onions, chives, and cilantro.
Blueberry Tillamook Cream Cheese Stuffed French Toast
Blueberry Tillamook Cream Cheese Stuffed French Toast
This is stuffed French toast on another level. I used whipped Tillamook cream cheese with sugar, vanilla, and mashed blueberries for the filling. The Tillamook cream cheese is richer and creamier than your regular Philadelphia cream cheese. I also used a nice French bread loaf for the toast instead of traditional white bread.
Ingredients
- 4 slices French bread sliced about 1” thick
- 2 large eggs beaten
- 1/4 cup whole milk
- 2 tbsp sugar
- 1 tsp vanilla
- 1/2 tsp ground cinnamon
- 2 tbsp butter
- maple syrup for serving
- powdered sugar for serving
- chopped pecans for serving
Blueberry Cream Cheese Filling
- 4 oz Tillamook Crean Cheese or regular cream cheese; softened
- 2 tbsp sugar
- 1/4 cup blueberries mashed
- 1/2 tsp vanilla
Instructions
- Whip the cream cheese in a food processor with the sugar and vanilla.
- Stir in the mashed blueberries. Set aside.
- Beat together the eggs, milk, sugar, vanilla, and cinnamon in a bowl. Set aside.
- Spread the cream cheese mixture on 2 slices of French bread. Make a sandwich with the other 2 pieces.
- Dredge the stuffed French toast in the egg mixture on all sides.
- Melt 1 tbsp of butter in a skillet over medium heat. Place the stuffed French toast in the pan. Cook for 4-5 minutes until golden brown.
- Add in the other tbsp of butter. Flip the French toast, pressing down on top of them with a spatula. Cook for another 4-5 minutes.
- Serve with maple syrup, powdered sugar, and chopped pecans.
Black Garlic Chili Oil Noodles
Black Garlic Chili Oil Noodles
So, what is black garlic? Black garlic is garlic that has been fermented; giving it a sweet flavor filled with umami. Mashed with chili flakes, oyster sauce, and soy sauce, then tossed with sautéed shallots and rice noodles, makes this vegan dish quick and easy; containing sweet, savory, salty, and spicy flavors.
Ingredients
- 12 oz rice noodles soaked in warm water
- 1 head black garlic peeled and mashed
- 1 1/2 tbsp gochugaru powder
- 1 1/2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tbsp vegetable oil
- 1 cup shallots chopped
- 4 green onions chopped
- sesame seeds for garnish
Instructions
- Soak the rice noodles in warm water for 1 hour. Drain.
- Mix together the black garlic, gochugaru, soy sauces, and oyster sauce.
- Heat up the cooking oil in a large sauté pan over medium heat. Sauté the shallots for 5 minutes.
- Add in the green onions and cook for a minute.
- Stir in the sauce. Cook for 1 minute.
- Add in the noodles and toss in the sauce. Cook for 3 minutes. Turn off the heat.
