Breakfast Tacos & Chicken and Veggie Stir Fry

This morning for breakfast I decided to use 4 slices of leftover bacon to make some Breakfast Tacos for my family's breakfast. 

I scrambled 10 eggs, that a friend gave me from her chickens, cut the bacon up into small bit sized pieces, warmed up 10 small soft taco sized tortillas, diced a couple of tomatoes and an avocado and we had breakfast.  Add a little cheese on top and some hot sauce and you're good to go.  

The total cost for me to make this was: about $2.50

Since the bacon was from our pigs and the eggs from a friend.  

Last night I decided to make a Chicken and Veggie Stir Fry.  I took out a package of chicken that I got in the Fall from Zaycon Foods.  From my 40 lbs of chicken I got about 20 packages of chicken breasts.  They are HUGE chicken breasts and each one weighs nearly a pound each.  At the time I purchased the chicken it was $1.89/lb, I believe.  The price does fluctuate, but not by much.  I think it's well worth it for even $2.00/lb. I think I'll be getting another box when they come back to my area in a few weeks.  If you aren't on their email list, I suggest getting on it so that you can get in on some great chicken deals!  Just head on over to Zaycon Foods and sign up!

I made the stir fry sauce from scratch, using things I had on hand, instead of buying a stir fry seasoning mix.  I found a pretty good looking recipe on Food.com, but of course I changed it up a little bit.

Stir Fry Sauce

2 tsp. chicken bullion granules

4 Tbsp. corn starch

1/4 tsp. powdered ginger

1/2 tsp. garlic powder

4 Tbsp. soy sauce

1 Tbsp. ground fresh chili paste

1/2 Tbsp. honey

Mix all ingredients together in a bowl and add to stir fry once the meat and veggies are almost done cooking.  Bring to a boil so it can thicken and then serve.

 

To make this stir fry I used one package of chicken and about 6 cups of chopped veggies.  

I also cooked 2 cups of  brown rice to serve it over.

Total cost for me to make this dinner: about  $7

Thanks for stopping by!

Mexican Rice

Mexican rice has always been something that isn't very easy for me to replicate at home. The rice in restaurants is sort of dry, not sticky at all and has such good flavor. I've been trying to make a good Mexican rice for a long time now and never could get it right. Until one day I just decided to ask the waitress at the local Mexican restaurant how they made the rice. She told me that they fry the rice in oil before adding any liquids. Who knew? So, I tried frying the rice in oil before adding liquid and guess, what? It worked! Here is my version of Mexican rice, give it a try and let me know what you think!

Mexican Rice

3 tablespoons oil
2 cups long grain white rice
½ onion, diced
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon pepper (not fresh ground)
1 teaspoon chili powder
½ (8 ounce) can tomato sauce
2 (15 ounce) cans chicken broth
3 tablespoons salsa

In a large pot heat oil over high heat. Add in the rice, onion and garlic and cook, stirring constantly until the rice starts to brown and the onions are soft. Add in the salt, pepper and chili powder and stir well. Pour in the tomato sauce, chicken broth and salsa and stir well. Let the mixture come up to a boil, stirring frequently. Once a boil is reached cover with a lid and reduce heat to low. Cook for about 25 minutes or until the rice is no longer crunchy. Enjoy with your favorite Mexican dishes!