Rogulski South Of The Border Eggs Recipes

SOUTH OF THE BORDER SHRIMP AND GRITS

Steps:

• Combine evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat; bring to a boil. Cook, stirring constantly, until thickened, 5 to 7 minutes. Add Cheddar cheese and stir until incorporated. Remove from the heat and set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 3 minutes per side. Drain bacon slices on paper towels and chop when cool enough to handle.
• Add bell peppers to the bacon grease. Add shrimp and taco seasoning. Cook and stir until peppers are heated through and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Stir in chopped bacon.
• Place a dollop of grits in each bowl and top with shrimp mixture and hot sauce.

SOUTH-OF-THE-BORDER SCRAMBLED EGGS

Steps:

• Lightly beat eggs with milk; add tortilla chips. Let stand for 15 minutes. In a large skillet, saute ham, onion and green pepper in butter. Add egg mixture and cook over medium heat, stirring occasionally, until eggs are set. Remove from the heat; gently stir in cheese and tomato. Serve in the skillet or transfer to a warm serving platter. Top with sour cream and taco sauce.

SOUTH OF THE BORDER DEVILED EGGS

Steps:

• Slice eggs in half and remove yolks.
• Mash the eggs and avocado together.
• Add in the onions, pickle juice, mayonnaise and dressing mix; stir until blended.
• Spoon this mixture into the egg halves.
• Sprinkli with chili powder.
• Cover and chill at least 1 hour.
• Garnish with a dollop of salsa before serving.

SOUTH OF THE BORDER EGG ROLLS RECIPE - (4.5/5)

Steps:

• Rub 1 tbsp oil over chicken. In a medium saucepan over medium he!it, cook chicken 5 minutes per side, until meat is no nger pink. Remove hom hem ond set aside. Heat remaining oil in medium saucepan over medium heat. Stir in onion and red pepper. Cook 5 minutes; until tender. Cube chicken ond odd to pon along with the corn, black beans, cumin, chili powder, salt and cayenne pepper. Cook 5 minutes; until tender. Remove from heat and toss in cheese. Place wrap in a diamond shapeand odd even amounts of filling horizontally in center of wrap. Fold bottom coner over filling, then fold in side coners. Brush top corner with water ond roll up wrop tightly to enclose filling, sealing roll with top flop. frying Option:In o Iarge skillet, heat oil to 375° F and place rolls flap down, a few at a time, turing occasional , until golden, 2-3 minutes. drain on paper towels. - Baking Option:Heat oven to 400° E Place rolls on a baking sheet coated with cooking spray.lightly brush tops With olive oil and bake until golden brown, about 10 minutes.

SOUTH OF THE BORDER HASH BROWN BAKE

Steps:

• Heat oven to 350 degrees F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl combine AllWhites and milk; mix well. Add Simply Potatoes hash browns, black beans, corn, red pepper and 1 cup cheese. Stir to mix well. Pour into prepared baking dish. Bake for 40 to 45 minutes or until center is set and edges are browned.
• Sprinkle top with remaining 1 cup cheese. Continue baking for 3 to 5 minutes or until cheese is melted. Sprinkle with cilantro. Let stand 5 minutes before serving.

SOUTH OF THE BORDER EGG SALAD

Steps:

• Combine eggs through onion.
• Whip together the dressing ingredients.
• Stir dressing into egg mixture and refrigerate until served.

SOUTH OF THE BORDER SOUP

Steps:

• In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large saucepan, brown meatballs; drain. Add the picante sauce, corn, beans, tomatoes and water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the meat is no longer pink.

ROGULSKI SOUTH OF THE BORDER EGGS

Steps:

• In a saute pan, melt butter over medium-high heat until it begins to sizzle. Add onion and saute while stirring until it just begins to brown (about five minutes). Add salt and pepper to taste throughout the cooking process. Add garlic and jalepeño and sauté for about one minute, then add avocado and tomato and continue to cook for about 4 - 5 minutes, until you have a fine mush! Add the eggs all at once. With a rubber spatula, lift the eggs from underneath and turn as the start to solidify. Continue until the eggs are almost set, then add the cheese. Cook until the eggs are done and the cheese is melted. Spread on top of bread and eat out of hand or with utensils.