fried potatoes and egg wraps: recipe

Fried Potatoes Recipe - 1A few months ago, I gave a recipe for Cheesy Potato Skins. Deliciousness aside, they do create wasted food with the potato filling. We can’t let that happen! So today I’m giving you a tasty dish that not only tastes amazing, but it lets you put that filling to great use. It can be eaten for any meal throughout the day. How wonderful is that?

Fried Potatoes and Egg Wraps:

Ingredients (Potatoes)

Potato filling
Salt
Pepper
Ice
Water
Oil

Ingredients (Egg Wraps)

Makes 2

4 large eggs
2 large tortilla wraps
1/4 cup milk
Green onion
Seasoning salt
Pepper
1 tbsp butter

Fried Potatoes Recipe - 2Steps

1. Slice the leftover potato filling. Then place in a large bowl with salted ice water. Soak for 15 minutes.

2. Heat a large skillet over medium heat. Add oil, coating the skillet. Place the potato slices onto skillet. Add salt and pepper. Cook over medium heat until browned. Then turn the heat to low.

3. Crack eggs into glass bowl. Add milk, sliced green onion, seasoning salt, and pepper. Whisk until mixed.

4. Heat skillet over medium heat. Add butter. Once the butter has melted, add the eggs. Stir gently until eggs are cooked through. Remove eggs from skillet.

5. Take half of the scrambled eggs and place them in the middle of a wrap, forming a line that runs from end to end. Fold one end over (about 1 inch). Grab the side of the wrap that runs parallel to the line of the eggs and fold it over, tucking it under the eggs. Then roll the rest of the wrap tightly. This will leave just one end open! Repeat with the second wrap.

6. Remove the fried potatoes from the skillet, and place them on a place with the wraps. That’s all!

<3

Emory

Hello, Followers:
Blog // Instagram // Pinterest // Twitter

try this : summer pasta recipe

VSCO%20Cam-6Italian Summer Pasta

Makes 6 servings

VSCO%20Cam-7Ingredients:

3 cups noodles
1/2 cup feta cheese
1/2 Italian dressing
1 cup cucumber
1/4 cup green onion
1/2 cup bologna
salt

VSCO%20Cam-5Steps:

1. In a large saucepan, bring water and salt to a boil. Add the noodles. Cook until tender (approximately 8 minutes). Drain and rinse with cold water. Set aside.

VSCO%20Cam-32. In a large bowl, chop and add all of the ingredients together. 

3. Refrigerate until you are ready to serve.

VSCO%20Cam-2This pasta salad is light and zesty. It is ideal for the warm summer months and would make an easy dish to bring to outdoor gatherings with family and friends. Try it out for yourself!

<3

Emory

Hello, Followers:
Blog // Instagram // Pinterest // Twitter

caramelized pineapple : recipe

POTD-GrilledPineappleCaramelized pineapple is a delicious alternative to an already amazing tasting tropical fruit. This recipe is for a whole pineapple, so be sure to pass it around to impress your friends or family! Serve with ice cream for an even sweeter outcome.

POTD - Grilled Pineapple 1Caramelized Pineapple Recipe

1 whole pineapple, sliced

1/2 cup butter

1/2 cup brown sugar

1 tbsp cinnamon

POTD - Grilled Pineapple 4Method:

1. In a small saucepan, combine and melt the butter, brown sugar, and cinnamon.

2. Place the pineapple in a skillet, and glaze with the mixture. Cook for approximately 5 minutes, then flip and repeat on the other side. Cook until pineapple is tender.

POTD - Grilled Pineapple 33. Remove the pineapple from the skillet, let cool, and enjoy!

<3

Emory

Hello, Followers:
Blog // Instagram // Pinterest // Twitter // Facebook

kinfolk recipe : simple tortilla española

Kinfolk_Vol15_LunchBoxTortilla-1Simple Tortilla Española (Kinfolk Magazine)

Also known as a spanish omelet, this tasty dish can be prepared the night before and will provide all the carbohydrates and protein you need to make it through the rest of your workday.

Ingredients:

1 tablespoon extra-virgin olive oil
1 small Yukon Gold potato (about 1/4 pound/115 grams), peeled, quartered and cut into 1/8-inch (3-millimeter) slices
1/2 medium yellow onion, halved and thinly sliced
Salt and freshly ground pepper
1 tablespoon unsalted butter
4 large eggs
Pinch of nutmeg

Method:

In a 10-inch (25-centimeter) nonstick skillet, heat the oil over medium heat. Add the potato and onion and season generously with salt and pepper. Cook, stirring occasionally, until the potatoes and onions are translucent and very tender, 8 to 10 minutes. Transfer the potatoes and onions to a bowl and wipe the skillet clean.

In the same skillet, melt the butter over medium-low heat. Beat the eggs with the nutmeg and pour them into the pan. Cook undisturbed for 1 minute, then spread the potato and onion mixture over half of the eggs in an even layer. Continue cooking until the edges are set and the top is almost set but still moist, 5 to 7 minutes.

Using a spatula, fold the omelet in half to cover the filling, and then fold in half again. Remove the torta from the skillet and let it cool, then cut it in half and pack for lunch.

Tortilla Recipe - Kinfolk 1Recipe & Food Styling by Diana Yen. Top Photograph by Alice Gao. Prop Styling by Glen Proebstel. Bottom Photograph by Emory Ann Kurysh.

Hello, Followers:
Blog // Instagram // Pinterest // Twitter // Facebook

a week of christmas: shortbread wedges

Shortbread8I’m a big fan of all things wedge, from shoes to food, but I’ve always hated the name. Being only one letter short of another word (wedgies) that instills unappealing mental images, is generally something that you don’t want to happen when thinking of delicious food. Potato wedges, pizza wedges, and now shortbread wedges, there’s really only one way to describe it all: YUM! Treats that are served as a finger food for multiple people are the best kind to have around in the holiday season. Hence why these shortbread wedges just had to go to the top of my list of Christmas recipes. Besides, shortbread is synonymous with Christmas, is it not?

Shortbread11This is one dessert that you cannot go without this holiday season!

Shortbread1Shortbread Wedges:

1 cup unsalted butter, softened
3/4 cup icing sugar
1/2 tsp vanilla
1/4 tsp salt
2 cups all-purpose flour
2 tsp granulated sugar

Steps:

Shortbread21. In a bowl using a wooden spoon, beat together butter, icing sugar, vanilla, and salt until light and fluffy.

Shortbread32. Add flour until well-combined.

Shortbread43. Line a 9-inch square cake pan with parchment paper. Add mixture.

Shortbread54. Flatten dough with the palm of your hand to make a smooth and even surface.

Shortbread65. Using a knife, score the surface into rectangular pieces. Prick each wedge several times with a fork. Sprinkle with sugar.

6. Refrigerate until firm, approximately 30 minutes.

7. Heat oven to 300°F. Bake until golden brown, about 55 minutes.

Shortbread98. Remove, let cool, and cut through score lines. Then, devour!

Shortbread10Shortbread7<3

Emory

  • Hello, friends. My name is Emory. I live on the Canadian prairies with my husband, daughter, and animals. Welcome!
    helloscarlettblog@outlook.com

  • Bird and people watching since 2016. Baby I’m a-mazed by you.
  • Archives

  • Enter your email address to follow this blog and receive notifications of new posts by email.

    Join 2,464 other followers

%d bloggers like this: