Egg and Turkey Bacon Breakfast Burritos (fresh fruit salad)

Who doesn't love breakfast for dinner? We do so much we named it drinner!

1/2 lb turkey bacon
2 teaspoon olive oil

1/2 can diced tomatoes (squeeze out all of the juice)
1/2 medium yellow onion minced
1/2 cup white mushrooms minced
5 eggs
1/4 cup milk (optional)
1 teaspoon cumin and chili powder
1/2 teaspoon salt
1/4 teaspoon black and cayenne pepper
1 Tablespoon Chopped cilantro
Shredded cheese
Shredded lettuce
Taco sauce or salsa
Sour cream
Whole wheat tortillas

Cook the bacon to desired crispness. Drain them on a plate layered with paper towels. Beat the eggs, spices and milk with a whisk. Set this aside and add the tomatoes, onions and mushrooms to the pan with the drippings from the bacon. (Add some olive oil if needed.) add the beaten eggs to the vegetables and scramble. Serve with all the topping you want. Because this recipe was so fast I decided to add a fresh fruit salad for the end of the meal.

1 pint fresh blueberries
1/2 pint raspberries and blackberries
1 cup red grapes
2-3 splashes of orange juice
2 tablespoons of sugar, Splenda or stevia.
2-3 tablespoons fresh mint cut into ribbons

Wash all of the fruit and add it to a large bowl. Add the sugar and orange juice. Take some fresh mint leaves (about 15-20 leaves) stack then on top of one another. Roll them up and cut then across making thin ribbons. Mix well and let sit in the refrigerator for a few minutes before serving. (this recipe is courtesy of the show "Extra Virgin" on Cooking Chanel. For more on these dishes or any others lease email me at alesia.leach@gmail.com

Creamy Cheese Burger Casserole

Are you looking for a way to get your kids to eat more vegetables and like them? This is the recipe for you then!

1lb lean ground beef (at least 80/20)
3 small carrots peeled and chopped
1 small zucchini chopped
1 medium yellow onion chopped
1 cup white mushrooms chopped
1 can petite diced tomatoes
1 container lemon herb Philly cooking cream
4 oz Velveta
2 teaspoons ground cumin
Salt and pepper to taste
1cup of pasta or rice of your choice (I used vermicelli)
2 can Pillsbury Cresent rounds


Brown the ground beef in a large heavy bottom skillet. Half way through the browning process add the vegetables. Let this cook for another 10 minutes or so. Add the tomatoes, cooking cream and Velveta. while this is cooking boil the pasta. (If you are using rice start it first unless it is minute rice. I don't suggest minute rice unless that is all you have on hand.) Drain the pasta and combine with the beef mixture. Remove from heat and pour into a 2-4 quart casserole dish. Top with rolls and sprinkle with shredded cheese if desired. Cover and bake for 25-30 minutes. Uncover and bake until golden brown and rolls are cooked through. If they are still doughy cover and bake a little longer. For more on this recipe or any others please email me at alesia.leach@gmail.com

Cuban Style Ropa Vieja with Potato croquets

This is a delicious dish inspired by a friend of mine. I hope you try this easy to prepare dish for your family!

2 lbs of angus tip steak(a London broil will work too.)
1 can beef stock (or whatever stock you have on hand, I used vegetable stock)
1 can tomato sauce
1 6oz can tomato paste
1 green bell pepper cut into strips
1 medium yellow onion cut into strips
2 cloves minced garlic
1 tablespoon vegetable oil
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon minced cilantro
1 tablespoon white vinegar
Juice from half a lemon

5 potatoes peeled and cut into cubes
1/2 pound turkey bacon cooked crispy
1 tablespoon cilantro minced
1 cup shredded cheddar cheese
Zest of half a lime
Juice of half a lime
1/2 onion minced fine
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

1-2 cups vegetable oil for frying


Season the steak on both sides with 1 teaspoon salt and cumin and 1/2 teaspoon black pepper. Add the vegetable oil to a large heavy bottom skillet over medium high heat. Add the steak to the pan after seasoning both sides. Let brown on one side about 2 minutes and flip to the other side. Let this side cook for another 2 minutes. While the meat is searing add the tomato sauce, tomato paste, stock, peppers and onions and garlic to your slow cooker. Add the other half of the spices and the steak to the slow cooker. Cover and look on low for 8- 10 hours. When the ropa vieja is almost done add the potatoes to a pot of cold water and bring to a boil. While the potatoes are boiling gather the other ingredients and cook the turkey bacon until very crispy. Place the bacon on a paper towel covered plate and set aside. Drain the potatoes and add all the ingredients except the bacon. Use your potato masher and mash the potato mixture. Chop up the bacon into small pieces and add this to the potatoes, stir well and set aside to cool enough to handle, about 5 minutes or so. While the potatoes are cooling beat two eggs and get a bowl of plain white flour for dredging. Roll the potatoes into 1 inch balls, dip then in the egg and then roll them in the flour. Place the potato balls in the preheated vegetable oil and fry until crispy. Drain on a paper towel covered plate. Serve the ropa vieja with tortillas or on top of rice. This is a delicious new dish for us and I am happy to share my recipe with you. For more on this recipe or any others please email me at alesia.leach@gmail.com