Egg & Avocado Tostada

Breakfast Egg & Avocado Tostada

4 corn tostadas
4 eggs
¼ tsp. cumin
¼  tsp. black pepper
¼ tsp. fine sea salt
¼ tsp. oregano
pinch chili powder
pinch paprika
2 Tbsp. milk
1 Tbsp. butter
1 clove garlic, minced
1 cup diced bell pepper mix
½ cup chopped red onion
1 ripe Avocado
4 Tbsp. shredded pepper jack cheese
4 slices ripe tomato
sour cream for garnish (optional)

Place the tostados on a baking sheet.  Set aside.

In a bowl, whisk together eggs, seasoning, and milk; set aside.

Prepare the avocado.  With a sharp knife that is longer than the avocado, cut the avocado, lengthwise, around the seed. Place the avocado in the palm of your hand and carefully twist the two halves to separate. To remove the seed, use the knife to cautiously “hit” the seed, penetrating the seed ¼-inch. (To remove the seed from your knife, use your thumb and finger to press the seed over the blunt side of the knife.)  Use a spoon to scoop out the avocado meat. Cut into twelve slices. Squeeze, and gently toss, with lemon or lime juice to prevent discoloring. Set aside.

In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute, stirring frequently, until fragrant.  Add pepper and onion and cook until soft, about 5 minutes.  When vegetables are soft, add the eggs. Stir to scramble, about 3 minutes, depending on preference for doneness. Remove from heat.

Turn oven broiler on to heat while assembling the tostadas. Place one tomato slice on tostada.  Add ¼ of the egg mixture to each tomato slice. Top with three slices of avocado. Sprinkle 1 Tbsp. of cheese on each tostadas. Place under the broiler for 1-2 minutes, until the cheese melts.  Serve immediately.

Cook’s Notes:

• Adding salsa adds an additional level of flavor.
• I used Guerrero Tostadas and 2% milk.
• A mixed pepper mix, with green, red, and yellow peppers, adds color and flavor.
• While flavors commonly found in Mexican foods are used here, seasonings for egg can be adjusted to preference.
• For an even lower calorie/fat tostada, use canola spray instead of the butter, scramble only the egg whites, and omit sour cream garnish
  

Crock Pot pulled pork

Ingredients

3 tablespoons light brown sugar
2 teaspoons hot paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 3 -to-4-pound boneless pork shoulder, trimmed of excess fat
2 teaspoons vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
6 potato buns
Barbecue sauce and prepared coleslaw, for serving
Directions

Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.

Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.

Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.

Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

Cucumber Mint salad

Ingredients

• 2 English (or hothouse) cucumbers--I used reg. ones
• 1 teaspoon salt
• 1/4 cup chopped red onions
• 1/4 cup white wine vinegar--I used apple cider vinegar b/c it's what I had
• 2 tablespoons extra virgin olive oil

• 2 tablespoons vegetable oil
• 2-1/2 teaspoons sugar
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh mint

Instructions

1. Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes, then tap the colander on the base of the sink to release any remaining water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
2. Soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer.
3. In a medium bowl, combine the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Taste and adjust seasoning if necessary. Cover and let stand in refrigerator for at least 20 minutes. Serve cold.

Easy Tzatziki sauce

I cut this in 1/2 and it still made a ton.  I also used greek yogurt.

• 2 (8 ounce) containers plain yogurt
• 2 cucumbers - peeled, seeded and diced
• 2 tablespoons olive oil
• 1/2 lemon, juiced
• In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

• salt and pepper to taste
• 1 tablespoon chopped fresh dill
• 
  
• 3 cloves garlic, peeled

Mediterranean Marinade

Ingredients:

• 2 cups olive oil
• 1 cup fresh lemon juice
• 2/3 cup red wine vinegar
• 3 tablespoons chopped oregano
• 2 tablespoons minced garlic
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Preparation:

Mix all ingredients except oil together. Blend until smooth in food processor. Slowly add oil while blending. Cover meat/fish with marinade and cover or put it all in a ziplock bag and refrigerate until ready to use. Can be stored up to 2 weeks (without meat in it).