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Birria Seasoning

Ingredients:

¼ cup dried guajillo chili powder, or New Mexico chili powder

¼ cup chipotle chili powder

2 tablespoons onion powder

2 tablespoons garlic powder

1 tablespoon dried arbol chili powder, or cayenne pepper

2 teaspoons salt

2 teaspoons black pepper

2 teaspoons Mexican oregano

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon ground cloves

½ teaspoon ground cinnamon

Instructions:

Combine all ingredients in a small bowl. Store in the pantry for up to 6 months.

Enjoy 😊

#edeyskitchen

🥔 Perfect Creamed Potatoes and Peas! Quick, Comforting, Perfect Side Dish!

🌱 Ingredients:

Potatoes: 1 lb, peeled & sliced

Peas: 1 cup

Butter: 1 tbsp

Milk: 1 cup

Flour: 1 tbsp

Salt & pepper to taste

Instructions:

🌱 Steps:

Boil Potatoes: Peel, slice, and boil until tender, about 15-20 mins. Drain.

Simmer Peas: Cook in water for 6-7 mins until firm yet tender. Drain.

Make Roux: Melt butter, stir in flour.

Add Milk: Whisk into roux until thick.

Combine & Simmer: Mix potatoes, peas, and sauce. Season. Simmer 5 mins.

Serve Warm: Enjoy this creamy, comforting delight!

Perfect as a side for any meal, this dish brings simple ingredients together into something spectacular!

#edeyskitchen

Hearty Cabbage Soup 🥬🍲🥫

Ingredients:

1 pound ground beef (preferably lean or extra lean)

1 tablespoon olive oil (for sautéing, optional)

1 medium onion, diced

3 cloves garlic, minced

4 cups green cabbage, chopped

2 carrots, peeled and sliced

2 celery stalks, diced

1 (15 oz) can diced tomatoes, undrained

1 (6 oz) can tomato paste

6 cups beef broth (low-sodium preferred)

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon paprika

1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes (optional for heat)

2 bay leaves

1 tablespoon Worcestershire sauce

1 tablespoon apple cider vinegar (adds brightness)

Chopped parsley for garnishing

Instructions:

Heat a large pot or Dutch oven over medium heat. Add olive oil (if needed) and sauté the diced onion for 3–4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant. Add the ground beef, breaking it apart with a spatula. Cook the beef until browned and no longer pink, about 6–8 minutes.

Toss in the chopped cabbage, sliced carrots, and diced celery. Stir well to mix the vegetables with the browned beef. Sauté the mixture for 5 minutes, allowing the vegetables to soften slightly and absorb flavor.

Add the diced tomatoes (with juice), tomato paste, and beef broth. Stir until the tomato paste dissolves fully into the broth. Add Worcestershire sauce and apple cider vinegar to deepen the flavor profile.

Add salt, black pepper, oregano, paprika, thyme, and bay leaves. If you enjoy a touch of heat, stir in red pepper flakes. Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25–30 minutes.

Remove bay leaves before serving. Taste and adjust seasoning if needed (more salt, vinegar, or pepper). Garnish with freshly chopped parsley for a burst of freshness and color.

Enjoy 😊

Notes:

This soup is perfect for meal prep and can be stored in the fridge for up to 5 days or frozen for up to 3 months.

For a keto-friendly version, omit the carrots and replace them with zucchini or bell peppers.

To make the soup vegetarian, substitute ground beef with lentils, chickpeas, or plant-based crumbles.

For added heartiness, try adding cooked brown rice, quinoa, or barley to the soup.

The soup can be made ahead of time for better flavor, and it reheats beautifully.

#edeyskitchen #soup recipe

Cloud Soft Everyday Bread 🍞 🥪

Ingredients:

3 cups flour

2 tbsp sugar

1 TB Honey

1½ tsp salt

2¼ tsp instant yeast

1 cup warm water

¼ cup milk

2 tbsp softened butter

Optional Garnish:

Melted butter, flaky salt

Instructions:

Combine dry ingredients in a large bowl.

In another bowl add warm water, sugar, honey and yeast. Mix well and let it proof for 5 min or until foamy.

Add to dry ingredients. Then add.

Add milk, and butter. Stir to make a sticky dough.

Knead on a surface until dough is smooth and bounces back.

Let it rise in a greased bowl, covered, for 1 hour.

Shape into a loaf and place in a loaf pan. Let rise again 30–40 minutes.

Bake at 350°F (175°C) for 25–30 minutes until deep golden.

Brush with butter and garnish.

Cool before slicing. Soft, tender, and perfect for everything!

#edeyskitchen

Check out this post on Lemon8! https://v.lemon8-app.com/al/OgjecfRwNx

See the full post on Lemon8

Irish Potato Candy

Irish Potato Candy is a yummy dessert that contrary to popular belief, has no actual potatoes in the recipe. This is a classic treat you’ve either grown up adoring or never heard of before. Either way, you are going to want to save this!

Ingredients:

4 oz cream cheese softened

¼ cup unsalted butter softened

4 cups powdered sugar

2 ½ cups shredded coconut

1 tsp pure vanilla extract

1 tbsp ground cinnamon

½ cup light brown sugar

Instructions:

Using a hand mixer, cream together the butter and cream cheese until combined and smooth.

Beat in the vanilla until combined.

Gradually mix in the powdered sugar until combined.

Using a rubber spatula, fold in the shredded coconut.

Cover with foil and place into the fridge for 1 hour.

Line cookie sheet with parchment paper.

Using a tablespoon, scoop out some of the mixture and roll it into a ball.

Set onto the cookie sheet, repeat step until all of the mixture is rolled into a ball.

In a medium bowl, whisk together the brown sugar and cinnamon.

Coat each dough ball in the brown sugar mixture.

Place onto a serving tray and continue the step until all balls have been coated.

Enjoy 😊

#edeyskitchen

How to make burrito tortillas #homemade #tortillas #recipe #fy.

8 Chicken Marinade Recipes 🔥🔥

(For 1 to 2 pounds Roughly)

1. Asian Honey Marinade

• Ingredients:

• 1/4 cup soy sauce

• 1/4 cup honey

• 2 tablespoons rice vinegar

• 2 cloves garlic, minced

• 1 teaspoon grated ginger

• 1 tablespoon sesame oil

• Instructions:

• Combine all ingredients in a bowl. Marinate chicken for 1-4 hours for a sweet, savory, and umami flavor.

2. Jalapeno Garlic Marinade

• Ingredients:

• 1/4 cup olive oil

• 2 jalapenos, seeded and finely chopped

• 4 cloves garlic, minced

• Juice of 1 lime

• 1 tablespoon honey

• Salt and pepper, to taste

• Instructions:

• Mix ingredients well. Marinate chicken for 2-4 hours for a spicy and garlicky kick.

3. Italian Marinade

• Ingredients:

• 1/4 cup olive oil

• 1/4 cup red wine vinegar

• 1 tablespoon Italian seasoning

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• Salt and pepper, to taste

• Instructions:

• Combine and marinate chicken for 30 minutes to 2 hours. Expect a classic, zesty Italian flavor.

4. Fajita Marinade

• Ingredients:

• 1/4 cup olive oil

• Juice of 2 limes

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1/2 teaspoon paprika

• 1/2 teaspoon cayenne pepper (optional)

• 2 cloves garlic, minced

• Instructions:

• Whisk ingredients together. Marinate chicken for 1-3 hours to get the vibrant, tangy, and spiced fajita flavor.

5. Honey Mustard Marinade

• Ingredients:

• 1/4 cup Dijon mustard

• 1/4 cup honey

• 2 tablespoons apple cider vinegar

• 1/4 cup olive oil

• Salt and pepper, to taste

• Instructions:

• Mix all ingredients. Marinate chicken for 1-2 hours. The result is sweet, tangy, and creamy.

6. Nashville Hot Marinade

• Ingredients:

• 1/2 cup buttermilk

• 1/4 cup hot sauce

• 1 tablespoon paprika

• 1 tablespoon brown sugar

• 1/2 teaspoon cayenne pepper (adjust to taste)

• 1 teaspoon garlic powder

• Instructions:

• Combine ingredients, and marinate chicken for at least 1 hour. Expect spicy, smoky, and slightly sweet notes.

7. Teriyaki Marinade

• Ingredients:

• 1/3 cup soy sauce

• 1/4 cup brown sugar

• 2 tablespoons mirin (optional)

• 1 teaspoon grated ginger

• 2 cloves garlic, minced

• 1/4 cup water

• Instructions:

• Mix until sugar dissolves. Marinate chicken for 1-4 hours for a traditional, sweet-savory glaze.

8. Cilantro Lime Marinade

• Ingredients:

• 1/4 cup olive oil

• Juice of 2 limes

• 1/4 cup fresh cilantro, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon cumin

• Salt and pepper, to taste

• Instructions:

• Blend all ingredients. Marinate chicken for 30 minutes to 2 hours for a bright, zesty, and herbaceous flavor.

These marinades will elevate your chicken dishes, adding variety and bursts of flavor to your meals!

#edeyskitchen

Black-eyed Pea Soup 🍲

Ingredients:

1 pound bulk pork sausage

1 pound ground beef

1 large onion, diced

4 cups water

3 (15 ounce) cans black-eyed peas, drained

1 (28 ounce) can diced tomatoes

1 (10 ounce) can diced tomatoes with green chile peppers (such as Rotel), undrained

1 (4 ounce) can chopped green chilies

4 beef bouillon cubes

4 teaspoons molasses

1 teaspoon Worcestershire sauce

¾ teaspoon garlic salt

½ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon ground cumin

Instructions:

Heat a Dutch oven over medium heat. Cook and stir pork sausage, ground beef, and onion in the hot pot until meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in water, then stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, canned green chilies, beef bouillon cubes, molasses, Worcestershire sauce, garlic salt, salt, black pepper, and cumin until thoroughly mixed.

Bring soup to a boil; reduce heat, cover, and simmer for 45 minutes.

Enjoy 😊

#edeyskitchen

Flu/Cold Tea Bombs

Ingredients:

1/4 cup honey

1 tbsp lemon juice

1 tsp grated ginger

1/2 tsp ground turmeric

1/4 tsp ground cinnamon

1/2 tsp echinacea powder (optional)

1 tbsp green tea leaves (or 1-2 green tea bags)

Silicone mold for shaping (small, round molds work best)

Instructions:

In a small bowl, mix the honey, lemon juice, grated ginger, turmeric, cinnamon, and echinacea powder (if using) until well combined.

Fill each mold with about 1 teaspoon of the mixture, then press the green tea leaves on top, filling each mold completely. For tea bags, cut open and use the loose tea leaves.

Freeze the molds for 1-2 hours, or until the tea bombs are solid.

Pop the tea bombs out of the molds and store them in an airtight container in the freezer until ready to use.

To make the tea, place one tea bomb in a mug and pour 1 cup of hot water over it. Stir until the bomb dissolves.

#edeyskitchen

Bologna or Ham Salad (Old Recipe)

Ingredients:

1 pound of Bologna

3 hard boiled eggs

1/4 cup pickle relish

1 cup Mayonnaise

(Shredded cheddar cheese optional)

Instructions:

Add bologna hard-boiled eggs to food processor; pulse until roughly chopped.

Pour bologna/egg mixture into a bowl and add relish and mayonnaise.

Stir until combined.

Cheese lovers can add shredded cheddar cheese.

Serve on bread or toast or with crackers.

#edeyskitchen

Fresh and Flavorful Pico de Gallo

Ingredients:

*4 medium tomatoes, diced

*1/2 large onion, finely chopped

*1-2 jalapeño peppers, seeded and finely chopped

*1/4 cup fresh cilantro, chopped

*2 tablespoons fresh lime juice

*1/2 teaspoon salt, or to taste

*1/4 teaspoon black pepper, or to taste

Instructions:

1. Start by gathering all the necessary ingredients for your Pico de Gallo. Ensure that the tomatoes, onion, jalapeños, cilantro, and lime juice are all fresh and ready to use.

2. Begin by dicing the tomatoes into small, uniform pieces. You can remove the seeds if desired, but they add extra moisture and flavor to the salsa.

3. Finely chop the onion and jalapeño peppers, taking care to remove the seeds and membranes from the jalapeños if you prefer a milder salsa. Adjust the quantity of jalapeños according to your desired level of spiciness.

4. Chop the fresh cilantro leaves, discarding any tough stems, and set aside.

5. In a large mixing bowl, combine the diced tomatoes, chopped onion, chopped jalapeños, and chopped cilantro. Mix gently to combine.

6. Drizzle the fresh lime juice over the tomato mixture, and sprinkle with salt and black pepper to taste.

7. Gently toss the ingredients together until evenly coated with the lime juice and seasoning. Taste and adjust the seasoning as needed, adding more salt, pepper, or lime juice to suit your preferences.

8. Once the Pico de Gallo is well mixed and seasoned to your liking, cover the bowl with plastic wrap or transfer it to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together.

9. Before serving, give the Pico de Gallo a final stir and taste test. Adjust the seasoning if necessary, and serve chilled with your favorite Mexican dishes or as a refreshing dip with tortilla chips.

#edeyskitchen

Easy Marinated Cheese Appetizer with Salami & Pickles 🧀

Ingredients:

8 oz block of sharp cheddar cheese, cut into cubes 🧀

8 oz block of pepper jack cheese, cut into cubes 🧀

1/4 cup olive oil 🫒

1/4 cup white wine vinegar or apple cider vinegar 🍏

1 tsp dried Italian seasoning 🌿

1/2 tsp garlic powder 🧄

Salt and pepper, to taste 🧂

1/2 cup sliced salami, cut into bite-sized pieces 🍖

1/2 cup small pickles, like cornichons or dill pickles, sliced 🥒

Fresh herbs, like parsley or basil, for garnish 🌿 (optional)

Instructions:

Marinate the cheese: In a bowl, whisk together olive oil, vinegar, Italian seasoning, garlic powder, salt, and pepper. Add the cheese cubes to the mixture and toss to coat. Let marinate for at least 30 minutes, or up to 2 hours in the fridge.

Assemble the appetizer: Arrange marinated cheese cubes on a platter. Add salami slices and pickles around the cheese for a beautiful display.

Garnish: Sprinkle fresh herbs for extra flavor and a pop of color.

Serve and enjoy! This appetizer is delicious on its own or with crackers.

Enjoy this easy, flavorful treat with friends and family! 🧀🍖🥒

#edeyskitchen

BEST Homemade Mexican Chorizo

Simple and quick to make and bursting with flavor, you can have this delicious chorizo on hand any time you need it - just grab some from the freezer

Ingredients:

1 lb coarsely ground lean pork

6 oz coarsely ground pork fat (ask your butcher)

5 cloves garlic ,minced

2 tablespoons ancho chile powder

1 tablespoon sweet paprika

1 teaspoon smoked paprika

1 1/2 teaspoons salt

2 teaspoons dried Mexican oregano

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

4 tablespoons cider vinegar

Instructions:

Place the meat in a large bowl and all all remaining ingredients. Use your hands to thoroughly combine the mixture. Place the chorizo in a colander or sieve over a bowl, cover tightly with plastic wrap, and refrigerate for 3 days, daily squeezing out and discarding any liquid. After 3 days, divide the meat up into 6 little 4 oz loaves, wrap each one in plastic wrap and place the loaves in a freezer bag or wrap again in aluminum foil. You can also use wax or freezer paper.

The chorizo will keep in the freezer for up to 4 months. Storing it longer doesn't really pose a safety concern, but the taste will suffer.

Makes 1 1/2 pounds, divided into six 4 oz. servings.

#edeyskitchen

Salted Caramel Fudge

Ingredients:

- 1 1/2 cups granulated sugar

- 1/2 cup brown sugar, packed

- 1/2 cup unsalted butter

- 1/2 cup heavy cream

- 1 teaspoon sea salt, plus more for topping

- 1 cup white chocolate chips

- 1 teaspoon pure vanilla extract

- 1 (14-ounce) can sweetened condensed milk

Instructions:

1. Line an 8-inch square baking pan with parchment paper, ensuring there is overhang on the sides for easy removal. Set aside.

2. In a medium saucepan, combine granulated sugar, brown sugar, butter, heavy cream, and sea salt. Place the saucepan over medium heat, stirring constantly until the mixture is well combined and sugars have dissolved.

3. Bring the mixture to a gentle simmer, taking care not to boil too vigorously, and continue to stir frequently for 5 minutes.

4. After 5 minutes, remove the saucepan from the heat and add in the white chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth.

5. Stir in the vanilla extract and sweetened condensed milk until well combined and the mixture is smooth.

6. Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula. Sprinkle additional sea salt over the top to taste.

7. Refrigerate the fudge for at least 2 hours, or until it is completely set.

8. Once set, use the parchment paper overhang to lift the fudge out of the pan. Place it on a cutting board and cut it into bite-sized squares.

9. Serve the fudge squares at room temperature. Store any leftovers in an airtight container in the refrigerator for up to one week.

Enjoy 😊

Easy All Butter Pie Crust

Ingredients:

1 ¼ cups all purpose flour

½ teaspoon salt

½ teaspoon granulated white sugar

½ cup unsalted butter COLD, cut into small cubes

3-6 Tablespoons ice water

Instructions:

To a large mixing bowl, whisk together the flour, salt, and sugar.

1 ¼ cups all purpose flour,½ teaspoon salt,½ teaspoon granulated white sugar

Use a fork or a pastry cutter to cut the cold butter cubes into the flour mixture until it looks like a coarse meal, with pea-sized pieces of butter.

½ cup unsalted butter

One tablespoon at a time, add the water, using a fork to pull the dough into a crumbly pile, adding up to 6 tablespoons, if needed.

3-6 Tablespoons ice water

Wrap the dough in plastic wrap and flatten it into a disk.

Move it to the fridge to chill for at least 2 hours.

Once ready to use, lightly flour a surface and a rolling pin and roll the dough, starting at the center, to approximately ⅛" thick.

The recipe makes enough for one single pie crust - double the recipe if you need a top and bottom crust.

Enjoy 😊

Notes:

Start with COLD ingredients. You don't want the butter to melt while you're working with it, you want it to melt in the oven while it's baking to make flaky layers.

You can use a food processor instead of a fork/pastry cutter, if you prefer.

The recipe makes enough for one single pie crust - double the recipe if you need a top and bottom crust.

When adding the water, use just enough so that the crumbs stay together. Not using enough will result in cracks when you roll out the dough. It is better to be slightly wet than too dry.

Roll out the crust onto a lightly floured surface, starting from the center, adding more flour as needed.

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