breakfast burritos

buttermilk fried chicken

pastries

macaroni and cheese

Dice the bell pepper and onion. Chop the cooked sausage or bacon into small pieces.

Prepare the Ingredients

In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes, or until softened.

Cook Vegetables

In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Whisk Eggs

Pour the egg mixture into the skillet with the sautéed vegetables. Stir gently and cook for about 5-7 minutes, or until the eggs are fully cooked and scrambled.

Cook Eggs

Once the eggs are cooked, add the chopped sausage or bacon and shredded cheddar cheese. Stir until the cheese is melted and everything is evenly combined.

Add Meat and Cheese

Lay out a flour tortilla and spoon a generous amount of the egg mixture onto the center. Add a tablespoon of salsa and slices of avocado. Fold in the sides of the tortilla and roll it up tightly.

Assemble the Burritos

Repeat the assembly for all tortillas. Serve warm with extra salsa on the side.

Serve

large flour tortillas

large eggs

milk

cheddar cheese, shredded

cooked sausage or bacon, chopped

bell pepper, diced

onion, diced

salt

black pepper

olive oil

salsa

avocado, sliced

In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Whisk until well combined. Add the chicken pieces to the buttermilk mixture, making sure they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

Marinate the Chicken

In a separate large bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well until the spices are evenly distributed.

Prepare the Coating

In a deep skillet or large pot, pour in the vegetable oil and heat over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of flour into it; if it sizzles, the oil is ready.

Heat the Oil

Remove the marinated chicken from the refrigerator. One piece at a time, take a piece of chicken from the buttermilk mixture and allow the excess to drip off. Dredge it in the seasoned flour mixture, ensuring that it is thoroughly coated. Shake off any excess flour.

Coat the Chicken

Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry the chicken for 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F / 74°C).

Fry the Chicken

Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Allow to rest for a few minutes before serving. Enjoy your delicious buttermilk fried chicken!

Drain and Serve

buttermilk

chicken pieces (legs, thighs, breasts)

all-purpose flour

paprika

garlic powder

onion powder

cayenne pepper

vegetable oil

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Whisk them together until evenly mixed.

Mix the Dry Ingredients

Add the cold, unsalted butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.

Cut in the Butter

Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together. You may not need all the water.

Add Ice Water

Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together. Do not overwork the dough.

Form the Dough

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes before rolling it out.

Chill the Dough

All-purpose flour

Unsalted butter

Granulated sugar

Salt

Ice water

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.

Cook the Macaroni

In a separate saucepan, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk continuously for about 1-2 minutes to create a roux, until it’s slightly golden and bubbly.

Prepare the Cheese Sauce

Gradually pour in the milk while whisking to avoid lumps. Continue stirring until the mixture thickens, about 5-7 minutes. Add salt, black pepper, and paprika to taste.

Add Milk and Seasonings

Remove the saucepan from heat and stir in the shredded cheddar cheese until completely melted and the sauce is smooth.

Incorporate the Cheese

Once the macaroni is cooked and drained, mix it into the cheese sauce. Stir well to ensure all the pasta is coated with the sauce.

Combine with Macaroni

Serve the macaroni and cheese hot. You can sprinkle additional cheese or paprika on top for garnish if desired.

Breakfast Burritos

Buttermilk Fried Chicken

Pastries

Macaroni And Cheese