My name is Kady and I love food. All kinds of food. I'm from Houston, which is known for its amazing restaurants (and lean, Paul Wall, and Mike Jones too). You can find anything from Greek to Vietnamese, even Ethiopian food. I've lived here pretty much my whole life and have eaten at dozens of great restaurants, yet I'm still finding new places everyday. I love Houston because of all the family-owned, hole-in-the-wall restaurants you can only find here and they always have the most amazing food. I also enjoy traveling and trying the cuisine from all over the country whenever I get the chance. There's nothing I love more than cooking for people and/or grubbing down on some awesome food. I'll post some of my favorite recipes and restaurants reviews, and probably a lot of stuff that has nothing to do with food. Like this:
I'll start off with a recipe of something I made this morning and one of my favorite foods:
BREAKFAST TACOS! This recipe is super easy and the ingredients are ridiculously cheap. I like breakfast tacos with chorizo, which is Mexican sausage. You can find it at most grocery stores and it's usually like 2 bucks for 4 links of sausage.
Ingredients:
1 chorizo link (Mexican sausage), removed from casing
4 eggs
1 potato or 2 small potatoes, peeled and diced (should be about 1 or 1 1/2 cups after dicing)
Your choice of corn or flour tortillas
1 cup Monterrey Jack cheese (I like to use the cubed kind)
Seasoned salt, pepper
Picled jalapenos (optional)
Directions:
In a pot of boiling, salted water, boil the potatoes until tender. It shouldn't take that long since they are in smaller pieces, about 15-20 minutes. Drain the potatoes when they are finished and sprinkle with seasoned salt and pepper while still hot. In a large skillet, cook the chorizo on medium heat for about 6-8 minutes. When the chorizo first goes in, it will be really red in color, so you want to cook it down until it turns brown. Add in eggs, potatoes, and cheese and mix through until the eggs are cooked and the cheese is melted. Season with seasoned salt and pepper. Serve with tortillas and whatever you like: hot sauce, salsta, jalapenos... unless you can't handle spicy food. Pussy. I usually just microwave the tortillas, but if you're not lazy like me, you can warm the tortillas in a pan on low heat with a little water sprinkled on top so it doesn't burn. Recipe makes 4 tacos.
Side notes:
Make sure the cheese is room temperature, because you want the eggs to be fluffy and the cheese to be melted at the same time. If the cheese is cold it takes longer to melt and your eggs could get over cooked. I like the cubed cheese because they have just the right consistency and when you bite into the taco you get a big chunk of gooey cheese, but they also have an awesome selection of Mexican cheeses in the same section as the chorizo, if you're feeling adventurous. This recipe makes 4 tacos but just remember to use 4 eggs per sausage link and you can make the right amount for however many servings you want.
Enjoy!
