Wifey Does Valentine’s Day Brunch!

Lovers- this year Valentine’s Day falls on a Saturday!

Why is this awesome?? Oh well let’s see- A. no flower sending to work contest, B. no being stuck at the office scrolling thru everyone’s sappy social media posts and C. you can cook your hunny or yourself brunch instead of dinner!

Brunch is so much less pressure and usually less expensive. Today we’re tackling a dish that looks super fancy, but it’s not. It’s an omelette dressed up in Spanish gear- aka- a Tortilla de Espanola.

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Let’s Get Wife’d Up!

Jojo flirting with Jordan our videographer per usual!

Jojo flirting with Jordan, our videographer per usual!

What You Need/Grocery List:

  • 10 eggs
  • a large baking potato or a few small potatoes
  • a small yellow onion
  • vegetable oil
  • a medium non stick pan
  • a large plate or cookie sheet
  • a potato peeler
  • 1/4 cup milk
  • salt and pepper
  • *optional- shredded parm cheese

What To Do:

  • coat the pan with 1 tsp of oil or so and heat on low
  • peel your potato, then slice very thin pieces- try to make them all the same size

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  • add them to the pan and drizzle another tsp or so of oil over the top evenly. add a dash of salt and pepper. cover and let cook on low while you slice your onion.
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I also added a dash of paprika- optional if you wish

  • slice your onion in half, then into pieces – NOT chopped cubes. Add them to the potato pan, cover and let cook on low for about 20 mins- turning half way thru.

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  • combine all your eggs into a bowl, whisk and add about 2 tbs milk, salt and pepper, set aside.
  • when your onions and potatoes are soft, (able to break them with a fork- not burned or crunch) take a slotted spoon and transfer them to a bowl. dump eggs on top and mix it all together, add another dash of salt n’pepper and let it sit and get cozy for at least 10 mins.

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  • since you used a slotted spoon you should still have some oil on the bottom of the pan- thats good. add a little more and turn the heat up super high.
  • dump your mixture into the super hot pan and turn to medium /low right away.

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  • let this sit and cook for about 8 mins, the edges will look cooked with a slightly raw middle.
here is where you can add your cheese. see- not ready to flip yet...almost!

here is where you can add your cheese. see- not ready to flip yet…almost!

  • when it’s time to flip, DONT freak out. Well, kinda freak out- cause this is the only hard part. Take your cookie sheet or large plate in one hand and grab the handle of the pan with the other. lift the pan and begin to flip as you cover the pan, then turn upside down so the browned side is right side up. Then wiggle the tortilla back into the pan – raw side down.

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  • as you can see, I made a mess – when you watch the video you will see how much I really messed it up- but the beauty is- it doesn’t have to be perfect, because the egg mixture will re form in the pan once it’s flipped.
  • cook or another 4 mins or so. then slide it out onto your cutting board and let it “rest” or sit for 10 mins or so, option to sprinkle more cheese on top.
  • slice into triangles and serve with hot sauce or garlic mayo and accept praise , You MASTER Chef!

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Also- this keeps very well and is delicious served cold or on a baguette the following day!

Will you be my Valentine???

Will you be my Valentine???

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VIDEO COMING SOON!

The Wifey’s SUPER BOWL of Enchilada Pie

Who’s excited for Super Bowl Sunday?!?

Me too!

I mean, even if you don’t like the NFL, Katy Perry or the commercials- you have to like the parties, right??

Today’s recipe is perfect to bring to your friend’s house or to make at home for your party- even if it’s just a party of two or one. As always- feel free to modify (subtract the chicken, swap chicken for beef, omit onions) cause it’s YOUR dish.

This bad boy recipe is a keeper and Alex swears it’s even better the next day, so don’t fret if you make a whole pot and it’s just for one- TREAT YOself!

Do i smell CHICKEN?!?!

Do i smell CHICKEN?!?!

The Wifey’s SUPER BOWL of Enchilada Pie

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WHAT YOU NEED/GROCERY LIST:

not pictured- raw marinating chicken

not pictured- raw marinating chicken

  • a pkg of corn tortillas
  • a bag of shredded Mexican blend cheese
  • a pkg of Cojita cheese
  • a bag or can of enchilada sauce
  • a can of refried beans
  • a small yellow onion (we’ll be using a half- chopped)
  • a bag of instant/ready rice- Spanish blend
  • a small can of green chills (located in the taco isle with the beans, mix and sauce)
  • a packet of taco mix
  • a package of chicken breasts – either already cut into tenders or whole (raw) OR a cooked chicken from the deli
  • a bag of tortilla chips (I like Donkey brand)
  • a small tub of sour cream or greek yogurt
  • a small jalapeño
  • a couple tsps of vegetable oil (if you’re cooking your chicken) and a pat of butter
  • a croc pot OR baking dish

WHAT TO DO:

  • the night before you want to marinate your chicken breasts and store in zip locks or tupperware. I dumped about half cup of jalapeño vodka and half the taco mix packet into a tupperware, added the chicken tender cutlets and shook it up. You can use oil or any spiced marinade you have laying around.
  • if you are using your oven- pre heat to 350 degrees
  • pour your oil into a large skillet and pat of butter and turn on medium/low heat
  • cook the chicken until browned on both sides and SLIGHTLY undercooked. You want to see no or very little pink- but don’t want to overcook since it will be baking as well in the pot or oven.

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  • while the chicken is cooking combine the: refried beans, 1/2 cup of both cheeses, small can of green chills, a dash of the enchilada sauce, rice and your chopped onions into a bowl.

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  • when chicken is done, cut into small pieces and add to the mix- give it a stir and add a dash of salt and pepper.
  • pour enough enchilada sauce to cover the bottom of the croc pot or baking dish.
  • begin to layer: lay a tortilla on top of the sauce, add enough mix to cover the tortilla when spread out, add a sprinkle e of cheese and a drizzle of enchilada sauce. Repeat until your stack is three layers high.

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  • place a corn tortila on top and cover with cheese and remaining sauce. Add a few thin slices of jalapeño in the middle for color.
  • OVEN: bake for about 1 hour, checking to make sure the cheese isn’t burning. CROC POT/SLOWCOOKER- cook on LOW for 2 and a half hours.
  • keep slow cooker on “warm” until you’re ready to serve it- but only for a max of two hours.
  • Slice into pieces and serve with sour cream/greek yogurt, tortilla chips and assorted hot sauces and enjoy being the night’s MVP!
I served Jordan a slice - he ate the evidence

I served Jordan a slice – he ate the evidence as soon as he finished filming

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WATCH HOW TO MAKE IT..HERE!