Breakfast Tacos

This was my first recipe I came up with. When Kim and I were first dating, I flew from Raleigh to San Antonio to see her at her grandparents house. On the way back, I had a 3 hour morning layover in Dallas at the DFW Airport. Of course, to pass the time I got a bite to eat at the TGI Friday's and ordered breakfast tacos (they don't serve anymore) and they were fantastic! As I ate the tacos and reflected on my wonderful weekend with my beautiful girlfriend Kimberly (now my wife) I thought to myself, "I could make those..." And so once I got back to my apartment I made them, and they were even better than the TGI Friday's version if I do say so myself.

Here's the recipe:
3 Tbs Olive Oil
1 lb red potatoes, diced
1/2 lb sausage, crumbled
5 eggs, scrambled
1 cup or so shredded cheddar cheese, for topping tacos
Spices (Chili powder, garlic powder, onion powder, Cavender's Greek Seasoning (my favorite), Seasoned Salt, Salt and Pepper, and Italian Seasoning)
4 Taco size flour tortillas

Heat oil in large skillet and place potatoes in the skillet. While the potatoes are cooking, season the potatoes with all the spices (the main two to use the most of are chili powder and italian seasoning). Don't be afraid to season liberally because the potatoes are where the seasoning comes from in the tacos. Next, cook the sausage and the eggs in separate skillets. Finally brown tortillas in a buttered skillet. After the potatoes, sausage, and eggs are cooked thoroughly, place them in the tortilla and top with cheese. Fold tortilla like a taco and enjoy!

- Alex

Restaurant Review: Catch 31

Alex is on Easter Break from school so we made a quick getaway trip to Virginia Beach, VA. We had some great seafood there and one of the restaurants we ate at was Catch 31 at the Hilton Oceanfront Hotel. (Don't worry we stayed at the Comfort Inn...)

We had a wonderful lunch sitting outside overlooking the beach. Our appetizer was french fries tossed in herbs and butter served with a side of chipotle ketchup.

I ordered the fish tacos which served as a tasty, light lunch. On the other hand, the tacos did not contain as much fish as I would have liked.

Fish Tacos

Alex ordered a soft-shell crab sandwich. Although it looks like they fried the thing alive, it was absolutely delicious! It was simply a soft-shell crab deep fried (real healthy, I know!) served on a bun with mayonnaise and tomatoes. It definitely made for a great sandwich. He also had a side of sweet potato fries.

Soft-Shell Crab Sandwich

Overall we would give Catch 31: 4 out of 5 stars.

We're Alive!

Sorry we haven't updated in awhile. Life has been somewhat hectic for the past week and a half with a wedding and the birth of our new nephew, Philip Joshua.

We will be posting a new recipe shortly...Stuffed Chicken. You do not want to miss it!

In the meantime, you can "ooh" and "aah" over this sweet picture!

Love, Kim

Shrimp Tacos

Springtime is here! This is a delicious and easy meal to eat one summery afternoon.

1 lb of shrimp (we used frozen shrimp)
1 pkg of fajita style flour tortillas
1 avocado
1 bunch of cilantro
1 lime
pico de gallo
butter

If cooking from frozen, de-thaw shrimp. Place shrimp on skewers and season according to taste. We used chili powder, Cavenders (surprise, surprise), garlic powder and season salt. Grill shrimp 5-10 min. each side. Meanwhile, melt 1/2 tablespoon of butter per tortilla in skillet and lightly brown the tortillas.

Chop the cilantro and slice the avocado. Place several shrimp on tortilla and top with sliced avocado, pico de gallo, cilantro and squirt with lime juice. Pour yourself a glass of iced sweet tea and enjoy!