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Egg White Omelet with Spinach, Chorizo and Goat Cheese

Egg White Omelet with Spinach, Chorizo and Goat Cheese
The combination of flavors from the spicy chorizo & tangy goat cheese create a wonderful omelet that will be a weekend brunch favorite!

Author:
Cuisine: Fusion
Recipe type: Breakfast

Ingredients
  • baby spinach 1 cup
  • crumbled goat cheese or feta cheese 2 tablespoons
  • chorizo 1 tablespoon
  • large egg 1
  • large egg whites 2
  • hot red pepper sauce, such as Tabasco ¼ teaspoon
  • salt 1 pinch
  • freshly ground black pepper 1 pinch
  • olive oil 2 teaspoons

Preparation
  1. Heat 1 teaspoon of olive oil in an IMUSA sauté pan.
  2. spinach and cook just until wilted, about a minute. Drain, press out liquid and chop coarsely. Place the spinach in a small bowl.
  3. Stir in the cheese and chorizo.
  4. Blend egg, egg whites, hot sauce, salt, and pepper briskly with a fork in a medium bowl.
  5. Heat oil in an IMUSA egg pan over medium-high heat until hot. Tilt the skillet to swirl oil over surface.
  6. Pour in egg mixture followed by the spinach, chorizo and cheese mixture. Reduce heat to medium and cover. Continue to cook until almost set, and the bottom is golden, about 5 to 6 minutes.

Chicken Lettuce Wraps with Spicy Peanut Sauce

Chicken Lettuce Wraps with Spicy Peanut Sauce
To prepare, make sure to use the IMUSA sauté pan

Author:
Cuisine: Asian
Recipe type: Snack, Appetizer, Lunch, Dinner

Ingredients
  • chicken breasts 3 (6 ounce)
  • soy sauce 1 tablespoon
  • rice wine vinegar 1 tablespoon
  • peanut or vegetable oil 1 tablespoon
  • large Bibb lettuce or Boston lettuce leaves 8
  • seedless cucumber 2/1
  • fresh bean sprouts 1 cup
  • shredded carrots ½ cup
  • scallions 3
  • basil leaves ¼ cup
  • mint leaves 3 tablespoons
  • sugar 1 tablespoon
  • rice wine vinegar 1 tablespoon
  • salt
  • room temperature crunchy peanut butter ½ cup
  • soy sauce 3 tablespoons
  • rice wine vinegar 2 tablespoons
  • cayenne pepper ¼ teaspoon
  • vegetable oil 2 tablespoons
  • honey roasted peanuts 4

Preparation
  1. Toss chicken with soy sauce vinegar and oil and allow to marinate for at least 20 minutes
  2. Heat an IMUSA sauté pan on high heat. and cook the chicken 5 to 6 minutes on each side
  3. Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and rice wine vinegar. Add salt to taste.
  4. Using an IMUSA whisk, combine peanut butter, soy sauce, vinegar and cayenne and oil. Set aside.
  5. Slice cooked chicken on an angle. Toss with veggies
  6. Fill the lettuce leaves with equal amounts of the veggie chicken mix, top with peanut sauce, roll up and enjoy.

 

 

Tex Mex Brunch

Tex Mex Brunch
Want a Mexican-Inspired Brunch!? All you need is some guacamole, salsa, and tortillas to pair with your morning eggs! Ole!

Author:
Cuisine: Mexican
Recipe type: Brunch

Ingredients
  • shallot 1
  • fresh cilantro 1 cup
  • lime juice 2 tablespoon
  • garlic cloves 2
  • Cans of petit diced tomatoes 2 (14.5 ounce)
  • salt 1 teaspoon
  • pepper ⅛ teaspoon
  • avocado 1
  • jarred jalapeno 1 tablespoon
  • eggs 8
  • cheddar cheese 1 cup
  • olive oil 1 tablespoon
  • flour tortillas 8 (6 inch)

Preparation
  1. In a medium bowl combine first seven ingredients and place in a fine sieve to drain for about 10 minutes.
  2. Remove half of salsa mixture and place in an IMUSA SALSA BOWL and set aside.
  3. Place half of remaining salsa mixture in a separate bowl and add mashed avocados and jalapeno. Mix gently until combined. Place guacamole inside second IMUSA SALSA BOWL and set aside.
  4. In a medium bowl beat the eggs and add remaining salsa and grated cheese.
  5. Heat a non-stick IMUSA SAUTÉ PAN on medium heat and add oil.
  6. Cook scrambled eggs using a rubber spatula until it’s just under cooked. Place eggs in a third IMUSA SALSA BOWL.
  7. Heat tortillas in the IMUSA TORTILLA WARMER.
  8. Place a damp paper towel inside the base of your IMUSA TORTILLA WARMER and place the tortillas on top.
  9. Place the tortilla warmer without the top inside of your microwave and microwave on high for 30-60 seconds.
  10. Cover the tortilla warmer and serve them with the salsa, guacamole, and eggs.

 

Polenta-Crusted Fish Tacos with Spicy Mango Slaw

Polenta-Crusted Fish Tacos with Spicy Mango Slaw
Adding a paprika polenta mixture to tilapia creates a flavorful filling for your tacos – topping it with a mango/cabbage slaw takes your taste buds to a whole new level!

Author:
Cuisine: Mexican
Recipe type: Lunch, Dinner

Ingredients
  • tilapia 2 to 3 pieces
  • polenta (or fine cornmeal) ¾ cups
  • paprika 1 teaspoon
  • olive oil
  • salt
  • cilantro and sliced radishes for garnish
  • corn tortillas 4 to 6
  • mayonnaise 1 tablespoon
  • sour cream 2 tablespoons
  • chipotle hot sauce, like Tabasco 1 teaspoon
  • lime juice 1 teaspoon
  • salt 1 pinch
  • cabbage 1 cup
  • mango, ripened but hard 1

Preparation
  1. Make slaw by mixing the first five ingredients until smooth and then mixing it with the cabbage and mango. Set aside.
  2. Mix paprika and polenta together in a shallow bowl.
  3. Season tilapia strips with salt and press into polenta, making sure it’s completely covered. Discard excess polenta.
  4. Heat 1-2 Tblsp. of olive oil in your IMUSA sauté pan and once it begins to smoke, add the tilapia. Fry the tilapia in batches, about 2-3 minutes per side, until slightly browned and fully cooked. Remove onto a paper-towel lined dish.
  5. Heat corn tortillas in the IMUSA tortilla warmer and serve fish tacos.
  6. Assemble by placing some slaw in the center of the tortilla and one or two slices of tilapia on top. Top with cilantro leaves and radish.

 

Chorizo Scrambled Egg Taco Breakfast

Chorizo Scrambled Egg Taco Breakfast
Chorizo and eggs with tortillas is a staple in Mexican breakfast cuisine. Who said you couldn’t have tacos for breakfast!?

Author:
Cuisine: Mexican
Recipe type: Breakfast

Ingredients
  • eggs 6
  • olive oil 1 tablespoon
  • chorizo links (about 7 ounces) 2
  • medium onion 1
  • cilantro, divided 1 cup
  • medium tomato 1
  • sour cream 1 cup
  • fresh lime juice 1 tablespoon
  • salt 1 teaspoon
  • sharp cheddar 1 cup
  • 10-12 corn flour tortillas
  • Chipotle Tabasco (suggestion for topping)

Preparation
  1. Mix sour cream, lime juice, and salt in a bowl and put aside.
  2. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Place in IMUSA tortilla warmer or aluminum foil and set aside.
  3. In an IMUSA non-stick sauté pan add olive oil and bring to medium-high heat. Sweat onions for about one minute and add diced chorizo
  4. Cook for 5-6 minutes until chorizo is browned.
  5. Add half of the cilantro and all of the cooked chorizo to beaten eggs and mix. Bring eggs back to the IMUSA pan and cook on low heat, mixing from time to time.
  6. Place cooked eggs, cheddar cheese, diced tomatoes and remaining cilantro in separate bowls and lay them out throughout the table with the warm tortillas.
  7. Allow your guests to assemble their own breakfast tacos