I have a thing for cookbooks. In fact, I have a whole bookcase completely devoted to cookbooks. Or, I guess, I hope for it to be a cookbook-only bookcase. At the moment, it is mostly cookbooks with other works of lesser literary importance dispersed throughout it (you know, like The Illiad, for example).
When I was approached by Waldorph Publishing to review Kristin Sollenne’s Domestic Chic cookbook, I jumped at the chance because A) it was a cookbook, B) I loved the name of it, and C) it’s a cookbook that plays off entertaining through the seasons!
A little background on Kristin Sollenne: She’s not only a rising star in the food industry, acting as a judge on Food Network shows and having regular television appearances, but she is also a chef who happens to be a certified nutritionist. That interests me because she adds a healthy approach to her Italian-style cooking!
I love the idea of cooking with the seasons and shopping from farmer’s markets, so the general idea of this book really appealed to me, as you can imagine.
There are so many recipes in this book that are calling my name, and I’m looking forward to trying, for example, the Carrot, Squash, and Ginger Soup and the South of the Border Casserole.
After showing Josh all of the recipes I had flagged, we decided on the Meatless Breakfast Tacos because breakfast tacos are something I’ve been wanting to try for awhile, but just hadn’t gotten around to making.
Let me tell you, this was an excellent recipe to start with because my whole house smelled amazing! When you can smell the aroma of a variety of veggies cooking from your bedroom on the second floor, you just know it’s going to be good.
Good seems to be an understatement. These were amazing – so much flavor packed into these cute little tacos! The ingredients used in the tacos aren’t anything you won’t be able to find in your local supermarket. They are all things I usually keep on hand, and chances are you do, too. The lack of meat? Don’t let that stop you! These are incredibly filling tacos. In fact, we skipped lunch completely the morning we ate them!
If you are looking for something a little different and lot fun for your weekend breakfast, you’re going to want to give these Meatless Breakfast Tacos a try!
(Disclosure: Waldorph Publishing provided a complimentary copy of Domestic Chic for me to review. I received no compensation for the post. All thoughts and opinions are my own. )
If you are looking for something a little different and lot fun for your weekend breakfast, you're going to want to give these Meatless Breakfast Tacos a try!
5 minPrep Time
10 minCook Time
15 minTotal Time
- 8 corn tortillas
- 1 green bell pepper, diced
- 1 garlic clove, minced
- 1 medium tomato, diced
- 1/2 cup corn
- 1/2 sweet yellow onion
- 8 eggs
- 1 cup salsa
- 1 tbsp extra-virgin olive oil
- Mexican cheese blend, shredded
- Sea salt & freshly ground pepper to taste
- About two eggs per person and beat eggs. Heat olive oil in skillet and saute garlic and onions. Add green bell pepper, corn, and tomato and cook for an additional three to four minutes. Pour eggs in. Add enough cheese to cover the top of the eggs and season with seat salt and pepper and scramble the eggs.
- Warm the tortillas.
- Put scrambled eggs in warm tortillas and roll up.
- Drizzle with salsa and extra cheese on top before serving.