black bean mango salsa

 

Black Bean-Mango Salsa

• 15 oz. can black beans, drained and rinsed
• 2 mangoes, peeled, pitted, and diced
• juice of 2 limes
• 1 jalapeno pepper, seeded and finely chopped
• 1/2 cup red onion, chopped
• fresh cilantro, chopped

Combine all ingredients in a medium bowl; let stand for 15 minutes before serving.

scotch eggs

 

These eggs are delicious and easy punches of protein.  While they tasted delicious when first served, they also reheated well for an easy and delicious breakfast on-the-go.  

Scotch Eggs

• 5 eggs, hard boiled and peeled
• 1 pound breakfast sausage (I used turkey sausage)
• 1/2 cup flour
• 2 cups dry bread/panko crumbs

Evenly divide breakfast sausage into five portions.  Roll egg in flour.  Evenly wrap one portion of sausage around floured egg, ensuring that egg is covered completely.  Roll the egg/sausage ball in bread crumbs.  Repeat with remaining eggs and sausage.  Bake at 375 degrees for 30 minutes or until bread-crumbs are golden brown.  

Crepes

 

For Easter, my daughter wanted a symbolic breakfast.  She found a recipe for crepes in an old children's cookbook, which she said could symbolize the empty tomb.  We put a strip of whipped cream inside to represent the grave cloth Jesus left behind.  The berries surrounding it were to remind us of Joseph's garden where the tomb was located.  It was sooooo special...and so delicious!

Crepes

• 1 cup flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 t. salt
• 2 T. butter, melted

In a large mixing bowl, whisk together the flour and eggs.  Gradually add the milk and water, stirring to combine.  Add the salt and butter; beat until smooth.  Heat frying pan over medium-high heat.  Spray with cooking spray and then pour 1/4 cup of the batter onto the griddle.  Tilt the pan with a circular motion so that the batter coats the surface evenly.  Cook the crepe for about 2 minutes, until the bottom is light brown.  Loosen with a spatula, turn, and cook the other side.  Serve hot.