It’s time to put those cutting boards to good use and get to chopping!
Spring and summer practically demand a switch up of your eating routines. Let those weighty huge breakfast platters from the winter season go and lighten things up with a breakfast or lunch delicious smoothie! It’s filling, tasty, and great for you.
All you need to do is add the following in a blender and enjoy!
Spring is in the air, flowers are blooming and we are LOVING this brunch go-to breakfast burrito!
While visiting Mern (Marian Stepter) pulled out this amazing zesty recipe along with so many others that had us all screaming for more. Brunch is one of my favorite meals to plan for while hosting, and I am so glad to add another delicious meal to the list!
It’s a crowd-pleaser because while preparing the meats and items separately, everyone gets to create their own, adding to the total experience of togetherness and tastiness! Sometimes it’s hard to feed so many people at once and this is a great way to accomplish that in a deliciously creative way!
Happy Birthday, Beautiful Mern, and Thank you for this amazing recipe!!
Chorizo Breakfast Burrito
1 pound chorizo sausage pork or beef
3/4 pound of regular sausage
Frozen diced potatoes with Peppers 20 oz bag
6 eggs
2 cups of shredded Mexican cheese
12 flour Tortillas
Your favorite salsa
Avocado
Hot sauce
Step 1
Coat a frying pan with cooking spray. Cook and stir sausage in a pan over medium heat until well browned and crumble. Set aside
Step2
Coat the same frying pan with 2 tablespoons of oil cook potatoes until done and a little crispy. Set aside
Step 3
Beat eggs and scrabble in a little butter (or however, you scrabble your eggs. Set aside
Looking for a quick fix pick me up in the morning instead of a huge breakfast, that will leave you light on your feet? Well look no further than this delicious Vitamin C fortified smoothie recipe. Just throw the following ingredients below in your blender and kickstart your day of to a delicious and energetic start!
We used to love picking lemons, mangos and avocados straight from the trees on the farm in Honaunau, Hawai’i. I swear things just taste better, when you know exactly where it came from. Fresh is best!!
It’s March & there is definitely some madness in The Loft Kitchen. Not basketball this time though. No, it’s time for our Annual Shamrock Shake Fest!!! Something the boys start looking forward to in February, just as their Valentines Day sugar comas are wearing off.
We like to mix it up together and see who can come up the most creative entry each year, but for all you Shake Club first timers out there, here is a simple and quick recipe that will deliver all the boys to your yard….(if that’s what your looking for).
INGREDIENTS: (for each shake you plan on shaking)
3 large scoops vanilla ice cream
1/4 cup heavy cream
1 cup whole milk
1/2 tsp mint extract (mint, not peppermint)
6 drops GREEN food coloring (very important it’s green)
Whipped cream for topping
DIRECTIONS:
Blend ice cream, heavy cream, milk, extract and green food coloring together until rich and creamy.
We have been smoothie fanatics here at Holiday Rising for years. Fortunately our youngest Kingston has also inherited a love for the blender! Because of this we are constantly looking for ways to spice up and change up our recipes. We did a bit of research and mashed a couple of our favorite recipes together and added a couple of new ingredients to make a super smoothie perfect for boosting your immune system during the chilly months.
A delicious way to fight off cold and flu symptoms! Blueberry Boost Smoothie From the Loft Kitchen!
Looking for a quick and easy, yet filling pre-thanksgiving meal, here you go! This Scrumptious chicken dish will have you looking and feeling like a top chef and takes less than an hour to prepare!
Prep: 20 min. Bake: 40 min.
Makes
6 servings
Ingredients
1 orange, zested and juiced
4 cloves garlic, crushed
1 tbsp avocado oil
1 tbsp pure maple syrup
2 tsp peeled and grated ginger
½ tbsp minced fresh rosemary
½ tsp each sea salt and ground black pepper
¼ tsp red pepper flakes
8 bone-in, skin-on chicken thighs or breasts
1 sweet potato, cut into 1-inch cubes
1 head of broccoli, chopped into large florets (4 cups)
1 yellow onion, sliced
1 red bell pepper, cut into 1-inch slices
All you have to do is:
Preheat oven to 400°F. Prepare your sauce by whisking together orange zest and juice, garlic, oil, maple syrup, ginger, rosemary, salt, pepper, and pepper flakes.
On your baking sheet, place chicken and surround it with vegetables. After meat, pour the sauce over the chicken and veggies and bake for 45 minutes until the chicken is cooked through and the vegetables are tender.
