Feb 28, 2011 7 comments:

Black Bean Brown Rice Patties ( Homemade)

Since I made Veggie Patties at Home with all different kind of vegetables, these days I am almost reluctant to buy veggie burger patties from stores. This time I want to give a twist by adding some protein and complex carbs. The leftover brown rice was the first initiative for this recipe and my love towards Black Bean Fire Roasted pepper patties was the second. Here is the recipe for you and enjoy!

Black Bean Brown Rice Patties
Black Bean Brown Rice Patties

Black Beans - 1 can ( you can use fresh also)
Brown Rice - 1 cup ( cooked)
Boiled Potatoes - 2 medium
Red Pepper - 1/2 cup
Sweet Corn - 1/2 cup
Carrot -        1/4 cup
Broccoli -  1/4 cup
Curry Powder - 1 Tbsp
Paprika - 1 Tbsp
Salt  - 2 tsp
Black Pepper  - 1/2 tsp
Cilantro - 1/3 cup
Corn Starch - 2 Tbsp
Oil - 1 Tbsp

How to Make It:
1. Wash and Drain the Black Beans
2. Mash the Black beans roughly and add cooked brown rice, boiled potatoes and mix it very well
3. Add the vegetables, Red Pepper, Sweet Corn, Carrot and Broccoli. Mix it very well with beans and rice
4. Add Curry Powder, salt, black pepper and paprika.
5. Add Cilantro, Mix it very well  so that bean and vegetable mixture is well infused with spices
6. Keep it a side for 30 minutes. The mixture get moist
7. Now add the corn starch and mix and mix it well until it becomes dry.
8. Make Big Rounds and Flatten it in your palm ( like thick patty size)
9. Take the non- stick pan and add oil to it.
10. Cook the patties on two sides until they get roasted.

Let them cool make your Yummy sandwich right way or store them in ziplocs and keep them in the freezer for  the future use. Once you try and taste this, i am sure you won't to turn into to those store bought patties anymore.

I am sending this My Love for Legumes Event at Sandhya's Kitchen, started by Susan at Well Seasoned Cook.

I am also sending this to Wholesome Wholegrain Cooking Brownrice for Dinner Event at Cooking with Siri, started by Sanjeeta at Lite Bite.

I am also sending this to Food Pallet Series - Brown at TorView Toranto.

Take care until Next time

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Feb 25, 2011 5 comments:

Almond Butter Strawberry (ABS) Toast

Usually this recipe is routine with cream cheese and known as Cream Cheese Strawberry Toast. As I would like to avoid the fat in the early morning I have replaced the cream cheese with Almond Butter which resulted in Protein Packed Power Breakfast when I served on Multi Grain Bread. I am sure, your breakfast will be ready in minutes :-) Check out the recipe and Give it a Try.

For the little ones I have served the Strawberry along with some banana as Banana Berry Boats.

Multigrain Bread Slices - 2
Almond Butter - 2 Tbsp
Strawberries - 4 to 5

How to Make It:
1. Toast the Bread slices in your toaster. (on medium )
2.  Apply the Almond Butter on Two Slices evenly.
3. Slice the Strawberry Vertically into thin slices
4. And place them evenly on one slice on bread ( apply 2 layers)
5. Top with Other slice and Cut into half
6. Now get energized with this Healthy and Power Breakfast.Enjoy!

Nutrition Info:
Each Slice has 6  g protein and 1 Tbsp Almond Butter has 2.5 g.
If you do your math, Total Protein in this breakfast is 17 g protein. Wow....
This serves complex carbohydrates, good source of protein and fruit.

For kiddos ( like my son), who does not pay attention to fruits, this is an easy breakfast to sneak some fruit in.

I am sending this to Veggie/Fruit of the Month - Strawberry event by Pari at Foodelicious, started by Priya at Mahro Rajasthan Recipes.

I am sending this to Cooking with Fruits event @ Taste Buds by Smita.

I am sending this to B for Breakfast ARS Event at Women's Era by Charitha.

Take care until next time

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Feb 24, 2011 12 comments:

Fruit Tea Bread (Quick 'n' Easy)

Today I am trying to use up all the dry fruits that is lying in the pantry and hence in search of recipes and come across this in my wonderful Four Ingredient Cookbook. This is easy to make with very less ingredients and in no time. That is sounded perfect for my Saturday morning when kids are still in bed. The most of sweetness in this bread or desert comes from the fruits and it will sure be a healthy snack for your little one's also. It was little sweet for me, But Who cares for me, when it comes to Sweets ;-). My rest of the family enjoyed every bit of it.

When I ever i used to see the recipes for Tea Breads and Coffee Cakes, I used to think that it would be made of Tea or Coffee. And I came to know that they are good accompanier for Tea or Coffee and hence the names Tea Bread and Coffee Cake. It sounded funny, Just sharing with you if someone are like me. ;-)

Fruit Tea Bread
Fruit Tea Bread

Now I know Tea Bread is not made with Tea. Here is the recipe for you and enjoy!

Source: Four Ingredient Cookbook
Luxury Mixed Dried Fruit - 2 cups
Boiling Water - 2/3 cup
Raw Sugar - 1/3 cup and 1 Tbsp
Egg - 1
Self Rising Flour  1 1/2 cup

How to Make It:
1. Put the Fruit In a bow. Add 2/3 cup of boiling water and let stand for 30 minutes.
2. Beat 1/3 cup of sugar and egg into the fruit
3. Sift the flour into the bowl and mix well until combined.
4. Grease the 1 lb loaf pan, and turn the bread batter into loaf pan
5. Level evenly and sprinkle the 1 tbsp sugar on top.
6. Bake the Bread at 350F in the oven for 50 minutes
7. Once it is done take it out and let it stand for 10 min on wire rack or until cook
8. Then slice it and serve it with hot chai or coffee in the afternoon.
9. Store it in the airtight container and it last for 1 week.

  • I have used Tropical Fruit ( Papaya, Apricot, Pineapple, Berry Mix, Banana) to get beautiful colors
  • This is very good snack for kids
  • Most of the sugar content is from fruits and the sugar is we used also RAW, it is healthy compared any other sweets.

I am sending this to Only Bread Event at Foodelicious.

I am also sending this Dish Name Starts with F event at Akila's Kitchen.

I am also sending this to Miz Helen's Full Plate Thursday event.

I am also sending this to Sweets for Saturday by Lisa.

Take care Until Next Time

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Feb 22, 2011 13 comments:

Chocolate and Espresso Mousse ( Restaurant Style)

When I was browsing some desert recipes to make for V-day, I liked this one in particular because of the Espresso use in it. I am crazy for coffee, my hubby is in deep love with chocolate, so the mix of these two wonderful ingredients in this recipe resembled the 'made for each otherness' (as our couple) :-).
Chilled Chocolate and Espresso Mousse
Chilled Chocolate and Espresso Mousse

As I am new to make deserts with chocolate I did not dare to experiment, but simply followed the recipe to make chocolate espresso mousse. But When I served this in the Fancy Chocolate Cup I made, it simply looked gorgeous. The Aromatic Coffee flavor adds distinctive flavor to this smooth and rich mousse. Here is the recipe for you, Enjoy!

Semi Sweet Chocolate - 12 oz
Freshly Brewed Espresso - 3 Tbsp
Sweet Butter -  2 Tbsp
Eggs - 4 ( separated)

1.Melt the Chocolate in Double Boiler
2. Add the Espresso to the chocolate when it is melting. (Usually I don't brew coffee everyday, we use instant coffee, so I have taken 3 Table spoon water in a cup added 1 spoon of Taster's Choice Instant Coffee powder and microwaved it for 30 sec to 1 min).
3.Add the butter and to the chocolate mixture and mix it well, until it melts.
4. Separate the Egg whites and yolks. (This was the tough part for me, as I don't have the right tools)
5. Remove the Chocolate mixture from heat and mix the Yolks and mix it very well and set aside.
6. Whisk the Egg Whites ( you have to use the electric mixture) in a bowl until stiff, but not dry.
7. Fold the Egg whites into chocolate mixture.
8.Transfer this into a bowl and chill for at least 2 to 3 hours.

How to Serve Step by Step:

1. Set Your Fancy Chocolate Cup in a plate.

2. Place One Scoop of Vanilla Ice Cream in the Cup

3. Take one scoop of Chocolate Mousse and set on top (at side angle) of the ice cream.

4. Finally Shave (I have used my peeler) some Milk Chocolate ( to contrast the colors) and sprinkle on top.

Ooo La La! Now take a spoon and dig into it.

I am sending this entry to Best Western Deserts event at Priya's Now Serving.
I am sending this to Reva's A.W.E.D - British Event started by DK's Chef in You.

I am also sending this to Virtual Potluck Party by PingKohr at Ping's Pickings.

I am sending this to Friday Potluck Party at EKat's Kitchen.

Happy Cooking, Take care Until Next Time,

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Fancy Chocolate Cup (Homemade)

When I was looking for more ideas to serve the Chocolate and Espresso Mousse that I made for valentines day (well, I had planned, but finally made it), I have come across this one in one of my cookbooks.

Fancy Chocolate Cup

This is so easy to make and looks very professional when you serve any desert in this. You can simply serve the ice cream along with some mousse or serve the cake and top with ice cream.

What You Need:
Orange or any round small bowl ( for mold)
Aluminum Foil
Semi Sweets Chocolate - 3 oz

How to Make It:
1. Melt the Chocolate in the double boiler. Heat the water in a sauce pot, and mix the chocolate in the bowl, and  place this bowl on top of the sauce pot. ( make sure that bowl is big and it should not fully dip into the sauce pot)
2. The chocolate melts from the steam of the boiling water ( indirect heat)
3. Once all the chocolate melts turn off the heat
4. Take an Orange and cover half with the aluminium foil, take the orange out.
5. Now your aluminium foil looks like a small bowl ( mold). Put this on the base and firm or flat the round base part so that it looks more like a bowl
6. Then apply the chocolate coating inside this aluminium cup, by creating some spikes kind of look inside the foil. I have used the spoon to apply so that it gives the nice coating. Do not make it too thin.
7. Apply more at the bottom or base.
8. Keep this in the freezer and leave for 2 to 3 hours.
9. Then take it out slowly remove the aluminium foil carefully with out breaking the spikes.
10. Ta Daaaaaa! Your fancy chocolate cup is ready now.

Now serve the routine desert in this cup and impress your guests. And make it fun for kids also. See how gorgeous it looked when i served Chocolate mousse in it.

Take until next time

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Feb 19, 2011 1 comment:

Valentine's Day Dinner at Seasons52

Usually we don't celebrate Valentines Day as such, except for dining out. Or Sometimes I just make my dear delighted with chocolates or truffles which he enjoys the most instantly. After having kids we don't even get time to sneak out for V-day dinner, so I have started transforming dine-outs into romantic candle light dinners with soft music (Kenny G's)at home. In the same strings, this year also I have planned V-day meal to cook at home with (my dear's favorite) Italian varieties, Penne Pasta Primavera and Chocolate and Espresso Mousse ( yes, this was the special touch).

As I have planned everything upfront (groceries done for the ingredients), I have started cooking busily after coming from work on Valentines Day. Already our wonderful Nanny kept insisting me to go out as she will take care of the kids. Then Vijay came home with his rumbling tummy (I didn't know he came with a different mission) and asked me to go out. So I had to stop what I was doing, Dressed up quickly and Ready to go. He suggested his all time favorite Comparis a Italain Place (he is a big fan of Italian), But he didn't know I have something new to try this time.

Since I read the review about this Seasons 52 restaurant (at Frisco Style Magazine), I had fallen in love with their concept and definitely wanted to try and waiting for the occasion to come. And here it is now. So I have suggested Seasons 52 which located at Shops At Legacy ( a nice strip of good eats with a walking stroll) which is closest to our home also. He agreed quickly (probably because of his rumbling tummy :-)). It was not hard to locate this new place at Shops At Legacy (right next to Pottery barn), to my surprise it is huge than i expected. Though the valet parking was a warm welcome, but I was thinking in mind 'Oh Boy! it is going to be a expensive dinner'.

Seasons 52 , There is a significance to this name, the number 52 is the number of weeks in a year and this restaurant serves 52 different menus, that means one new menu every week. Ola! What a variety. That is first concept I loved. And they serve every entrée with farm fresh vegetables that are best in that season, the second concept I loved, and the best and last is every entrée is under 475 calories, Yes! even deserts.

Grilled Artichoke Goat Cheese Flat Bread is delicious.

The minute I stepped into the restuarant was expecting some wait time, to my surprise we were seated at the table in no time (i told this is big). It looked like warm, cozy and comfy space with decent mix of booths and individual tables and all the walls are well decorated with their rich wine selections. The ambiance was set with low light and every table is accompanied with candle light which makes it even romantic (not sure if it is always like this or this is V-day effect). While I am enjoying the space and ambiance silently, the server interrupted by asking us if this our first time, and when we said yes, he explained the concept of this restuanrant style (all the three concepts above), he also explained that they don't use any salty and sugary sauces and heavy creams and that's how they keep everything under 475 calorie count. And also he assured (as if he read my mind) that we don't have to worry about the taste and we don't have to leave hungry.
Pan Glazed Tofu with Penne Pasta with Harvest Vegetables.
When I quickly browsed the menu it is well designed which includes Appetizers, Salads, Main course with a good mix of pasta and rices and with a variations of different meats, seafoods and vegetable proteins ( tofu) and not limited to good choice of deserts. There is a separate weekly menu attached to it. We have ordered artichoke, goat cheese caramelized onions flat bread hesitantly (both of us never tried goat cheese). And browsing the menu for our picks for main course. The one and only veggie entrée on the main course list got my eye is Farmer’s Market Vegetable Plate, though the name sounded interesting, use of pears in the description was not so exciting for me. I was holding on to it and looking for a moment to ask for more suggestions.

Chicken Cabernet with Pasta

Vijay picked the only chicken entrée Fieldale Farms All-Natural Chicken Cabernet (the chicken is cooked with Cabernet Wine Sauce) which comes with wild rice and both of us are wondering how much he likes the wild rice :-). When the server came with our appetizer order ( that was quick) we could not take off our eyes from it. and he is ready to take the order for main dish, I have asked him for more vegetable entrées suggestions, he said there is different menu for vegetable entrées and he went to grab it quickly.
I was in suprise and couldn't believe that (one more thing to love this place), they have a different menu for vegetable entrées (which is unusual). That menu also have decent list of items with up to 10 choices. So I have picked Pan Glazed Tofu with Vegetables and Penne Pasta. And we substituted wild rice with pasta in Vijay's order (Yeah, he is not too delighted with the wild rice).

Then we received our gorgeously looked flat bread with interesting display of vegetables and cheese. Both of us took the first bite and looked at each other with the same expression, 'OMG, heavenly, this is so delicious'. We have finished up the appetizer enjoying every bit of it. And then comes our main dish with almost no sauce pasta and crispy vegetables and fully flavored meat or (tofu). The quantity is decent and enough for single serving ( not huge like other Italian entrées) and served such way that it meets the food pyramid requirements.

By the time we finished we are very full and stuffed with the good stuff. And then Vijay said no place for desert. But I have insisted him to try the mini indulgences ( that's what they call their deserts). They are served in cute little 2 inch tall glasses (looks like shot glasses) looked very pretty and sounded interesting. I couldn't stop looking when the servers are carrying these cute little desserts and passed by our booth. The server also insisted us to just see those mini indulgences and then decide to order or not. (He is confident that those stunning looks of  those mini deserts will make us order one for sure :-)).
Mini Indulgences

Wow, he brought,  10 to 12 varieties neatly decorated in showcase and explained everything briefly . That includes Pecan Pie, Rocky Road Mousse, Carrot Cake, Caramel Crumble, Cheese Cake, Fresh Fruit, German Chocoalte Cake and so many. The honey glazed pecans looked so inviting and we have ordered the Pecan Pie. It is the best and healthy portion to have the delicious desert. It is So Yummy!

They have lot of wine selections too, vijay didn't aah-ooh about his wine here today. (as his disinterest towards wine these days, might be another reason).

At the end we had a very rich and romantic experience with scrumptious dinner includes a full course meal along with a valet parking with no wait under 50 dollars.

Will I go again to this healthy and delicious heaven? Yeah, With No Doubt. (to check their all week menu).

As I forgot our camera, all these so so pictures are taken by cell phone. Who knew I will like it so much that I can even write a review about it. ;-)

Take Care Until Next time

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Feb 17, 2011 7 comments:

Red Cabbage and Sweet Potato Bullets ( Step by Step)

After making my Marvelous Marble Idli with Red Cabbage, I was able to use only some of the cabbage. When ever I open the fridge this purple beauty (still have some left) reminding me that I have to use my head around this cabbage head and need to explore some more recipes. In that quest, I have come across this recipe at Sheela's Delectable Victuals. The minute I see it, couldn't resist to make it, as kids are still in the bed,  I was able to get some clicks to post step by step with picture details.

This is such a fast, easy recipe, by the time hubby is home (from his yoga class), it's a surprise appe-teezer  for him. This looked tempting, tasted yummy and very healthy (I know it's a hard combination to find it.).

Red Cabbage Sweet Potato Bullets
As hubby is not a big fan of cabbage, (and that too this red cabbage) I didn't even make it a point for him to try. He came home and said they look nice and started eating one by one. I was so thrilled that he liked it and finished most of them (saying to myself , Yes I did it, I made him eat cabbage, I think mom instincts does not know that it is hubby and not Abhi). :-)

Make your hubby try some cabbage now, Here is the recipe for you and enjoy!

Adapted from: Delectable Victuals
Sweet Potato - 1
Red Cabbage - 1 Cup
Bread Slices   - 2 ( I have used Multi Grain)
salt - 1tsp
Red Chili Powder/ paprika  - 1 tsp
Turmeric Powder - 1 tsp
Coriander Powder - 1 tsp
Curry Powder - 1 Tsp
Corn Starch  - 1 Tbsp
Bread Crumbs - 1/3 cup ( or enough to roll the bullets)
Oil - 1 tbsp

1. First Boil the Sweet Potato, I have boiled ( in a bowl of water) it in microwave for 8 min. Let it cool, peel the sweet potato cut into cubes.
2. Chop the Red cabbage into thin slices ( 2 inch long). ( will be moderate for bullet shape)
3. Chop the Bread into small slices.
4. Mix all the above along with salt, paprika, turmeric powder, coriander powder. and set aside for 5 min. The salt will bring the moist from the vegetables. Again mix it it becomes like a dough now.

5. Add the Corn Starch and Curry Powder and mix it well.

6. Make small rounds and make them like logs (abt 2 inch or similar to bullet shape).

7. Take the Bread Crumbs in a wide plate and roll these bullets into bread crumbs so that all sides are coated with crumbs evenly.

8. Take a wide non stick pan and add the oil. Add these bullets to the pan.

9. Keep it on medium heat and let the bullets roast (light brown) evenly turning them on all sides.

10. Transfer them to platter and serve them hot with Tomato Pudina ( Mint) sauce.

  • I have used spices moderately, to serve as snacks for kids also. If you want much spicy adjust your spices accordingly.
  • I have used corn starch and curry powder for rich texture and more flavor, which is different from the original recipe.
  • If you don't have the Red Cabbage or Sweet Potato, you can alternate with Green Cabbage and Potato or Potato and Baby Spinach. 
Another fun representation of Pyramid for kids.  Couldn't resist and I ate the top one, before I clicked. ;-)

I am sending this to Charitha A for Appetizers Event at Women's Era.

I am also sending this to Virtual Potluck Party by PingKohr at Ping's Pickings.

Take care until next time

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Feb 15, 2011 5 comments:

Dabbakaya Pulihora ~ Pummelo Rice (Step by Step)

I always like to experiment with my left over rice. First thing I always try is Fried Rice, Second thing on the list is Pulihora. Usually I make lemon version of Pulihora using Reallemon Juice, But When I saw this  Big Pummelo ( right next to GrapeFurit as Sprouts) reminded me of Dabbakaya ( దబ్బకాయ / Indian Grapefruit) made me recollect the back at home days ( my child hood) when mom used to make Dabbakaya  Pulihora (దబ్బకాయ పులిహోర) . Ahaa! Now I feel nostalgic. To conquer those feelings, I ended up buying that fruit to experiment in my kitchen. And surprisingly the result is delicious rice with light aroma of citrus and different from your routine lemon rice.

Pumello got little sweet taste in addiiton to its sourness. That gives this rice very unique taste and flavorful.
Another interesting recipe you can make with Dabbakaya(Indian Grapefruit) is Dabbakaya Pachadi  (దబ్బకాయ పచ్చడి ) (Pickle) which looks close to Lemon Pickle Nimmakaya Pachadi (నిమ్మకాయ పచ్చడి ).

Pumello - 1
Cooked Rice  - 3 Cups
Urad Dal - 1 Tbsp
Chana Dal - 1 Tbsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 10 to 12
Red Chilies - 2
Green Chilies - 4 to 5
Ginger - 1 in stick
Turmeric Powder - 1 tsp
Salt  - 1 tsp ( adjust per taste)
Pumello Zest - 1 tbsp
Peanuts - 1 Tbsp
Cashew Nuts - 1 Tbsp ( optional)
Oil - 2 Tbsp

1. Roast the peanuts and/or cashew nuts in the pan and set aside
2. Cut the Pumello into  Half and squeeze the Juice ( I have used the Orange Juicer, check in the pictures) (Notice, how thick the skin is, save it for the zest)
3. Add the salt to pumello juice and set aside. Based on the sourness adjust the salt measuring.
4. Spread your left over rice (or cooled cooked rice) in a bowl and add the pumello juice to rice. Based on your taste adjust the salt.
5. Heat 1 Tbsp of Oil and add turmeric powder to it. Add this to rice.

6. Heat the Nonstick pan with oil. Once the oil is hot ( to make tempering) add Red Chilies, Chana Dal, Urad dal, Mustard Seeds, Ginger Slices Curry Leaves, Green Chilies, roasted peanuts, cashew nuts ( add in the same order as listed). Once all the lentils start turning brown switch off the stove.
7. Zest the Pumello Skin roughly until you collect 1 tbsp Pumelo Zest. (I have used my grater to zest or you can use zester) ( Pummelo zest looks like as shown in the pic)
8. Add this to the rice and mix it well, followed by Tempering.
9. Mix everything well and Transfer to Platter and serve Hot.

Yum! Yum! Yum! that got to be interesting now, as You have cooked with a furit. Ta Daaaaaa......

  • Some times the Juice may be very sour, always taste before adding to your rice. 
  • Pumello Zest gives the beautiful color and adds nice flavor to your rice.
I am sending this to Cooking With Fruits Event at Taste Buds.

Take Care Until Next Time

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Feb 14, 2011 5 comments:

Bell Pepper Boiled Egg Breakfast Burrito

Let me start this post with a question 'How many of you Like Omelet Compared to Boiled Egg?' If you say yes, then you are like many people just like me. If you say no, you are like few exceptions just like my son.  I can stop judging people now ;-), and coming to the point, because of sticky yolk or yellow several people don't prefer boiled egg compared to other forms like omelet or scrambled.

Hence I have started trying more recipes with boiled egg because it's the most healthy form of eating egg. What I have noticed is if you mix it with other crunchy and crispy things then the sticky yellow does not feel sticky and does not bother you. I have started using that in salads, sandwiches and started liking it a lot. Here is the another innovation with boiled egg.
Sharing a Recipe for you to Enjoy!

Boiled Egg
Bell Pepper - 1/2
salt - 1 tsp
black pepper - 1/2 tsp
Mexican cheese - 1 Tbsp
Wheat Tortilla - 1

1. Chop the Bell Pepper into small pieces and microwave on High for 2 min. or until you see wrinkles on the bell pepper skin.
2. Slice the Boiled Egg into thin slices using Egg Slicer. (This is the first time I have used it since I bought this from 5 years ago in India.) (look in the picture)
3. Heat the Non Stick pan, Warm the Wheat tortilla on both sides.
4. Then top it with bell pepper, sprinkle salt and black pepper
5. Top with Boiled Egg Slices and Cheese.
6. Roll it carefully like a Burrito and keep it on the pan for 1 more min, turning on all sides until the cheese melts.
7. Cut into Half and serve.

This 'One in all Breakfast' is Quick, Easy, healthy and Yummy! Hurry Up now, and impress your hubby with warm and protein filled breakfast or pack this as lunch for your kiddos lunch box. 

Nutritional Info:
This is serves Complex Carbohydrates, Protein, Vegetables and Dairy in moderation.

Serving Tip:
You can eat this as a breakfast or you can even eat 2 of these and call it a lunch. Or Pack it in your little ones lunch box.

  • I have used Mexican Cheese to add some nice color and spiciness
  • You can try other cheese as well like Cheddar or Pepper Jack. 
  • I have used sprouted grain tortilla. You can use any of your favorite or healthy one.

I am sending this entry to Breakfast Club by Helen with the Theme of TO GO.

I am sending this entry to Fast Food Not Fat Food event by Priya at Now Serving..

Take care until next time

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