Who said you cant eat a churro and wings for breakfast or brunch?! This recipe kicks up the classic brunch plate and adds some fiesta to your Roscoe’s Chicken and Waffles or Waffle House. Get ready for a cinnamon sugar whirlwind! Shall we? Here is my recipe for Churro Waffles!
- Waffle batter (instant or homemade prepared)
- Melted butter, for brushing
- 2:1 parts sugar and ground cinnamon
- Transfer to a clean plate and brush with melted butter.
- In a wide plate or square tupperware, mix your sugar and cinnamon. This is where you will toss the waffle in the cinnamon sugar mix.
- Drizzle maple syrup or dulce de leche and ENJOY! You’re all done!
We all can remember, just getting out of school, throwing our backpacks down after getting home and reaching in the fridge for whatever you could find. So I turned to the freezer and toaster oven and the rest of Street + Spice is history, haha. Comfort, at times, doesn’t change. Food is one, you just have to make it grow up. Just like you.
“Pizza in the morning. Pizza in the evening. Pizza at suppertime. When pizza’s on a bagel, you can eat pizza anytime!” – Bagel Bites Theme Song
Here is my ode to Bagel Bites:
Ingredients: (1 Bagel serves 2 halves).
- “Everything” bagels.
- Pizza Sauce
- Mozzarella cheese (finely shredded).
- Spices: Black pepper, minced garlic, Italian herbs and spices, red pepper flakes
- Pre-heat oven to 375 degrees F.
- Simmer the pizza sauce and spices on low heat stirring occasionally.
- Cut your bagels in half, horizontally.
- Laying the bagel halves on to a cookie sheet or baking pan, remove the sauce from heat and cover the bagel in sauce.
- Sprinkle mozzarella cheese to cover the sauce, repeat with the pepperoni.
- sprinkle small amount of cheese on top and spread around basil/ parsley for the aromatic infused cheese flavors, yes, that really works.
- Bake for no more than 10 min watching periodically to not overcook/ burn.
- Remove them from the oven and serve immediately, but be careful, to not feel like a kid all over again.
This Sunday, 9/18, at 10am PST, the Chiefs (1-0) match up against the Texans (1-0) in the city of Houston, for game 2 of the NFL season. The Chiefs family and fans at home are ready to eat yet, another win (at least in my house we are), so let’s get to it!
This weeks tailgate plate is an ode to the Houston Texan’s. With none other than a Texas style steak sandwich sautéed with onions, peppers and flavors, inspired by a Tex-Mex cuisine; paired with a side of fresh grilled corn. This recipe is so easy, you’ll be calling kitchen-plays in no time! Let’s get down to business before kickoff. Who’s hungry for a win?!
- Beef Tri-Tip/ Brisket/ Filet Mignon/ NY Strip Steak (cut into 1-1.5 inch thick cuts).
- 1/4 Red onion (chopped).
- Red Bell pepper (sliced julienne).
- Small white onion bunch (also known as a whole scallion cloves).
- Kings Hawaiian Bread hamburger buns.
- Fresh corn on the cob, shucked and cut into thirds.
- Fresh, chopped parsley.
- 5 bacon strips
- Heinz Texas BBQ sauce.
- Spices: garlic powder, sea salt, pepper, paprika, salted butter (2 sticks)
- Heat your grill to 350 degrees.While that is warming up you will prep your steak to get seared.
- In a mixing bowl, combine your beef cuts as well as all of your spices and toss. When the grill is hot enough place your meat and a few slices of butter to lock in the flavors and sear the outside, each side, for 5min each. The higher the heat, the better the sear, the juicier the steak. Always remember to practice that play when grilling beef. Add your mini onions to the perimeter with some butter on the grill for each bulb as well.
- While your steak is searing, its time to cut and chop down your veggies and bacon. Also, preheat your oven to 275 degrees F. Cut your veggies into long skinny cuts and your bacon is chopped super fine, really just to get the flavor of the bacon for the ultimate Texan sammie!
- Sauté your veggies in a small pot and add in your BBQ sauce to warm up and mix together. In a oven safe baking dish, place your beef cuts, small onions, and BBQ sauce veggie mix to bake for 5min at 275 degrees F.
- Using the heated grill, drop your corn cuts remembering to rotate them ofter for an even cook. Give your corn and upgrade by microwaving butter and fine chopped parsley with dashes of sea salt and pepper, garlic powder and paprika for no more than 10 seconds and drizzle on top. SO good!
- Remove meat after 5min and take out each beef cut one at a time now slicing it down into small, thin strips. Thin enough for a sandwich. See a snippet from my snapchat below:
- After the meat is sliced, put it back in the oven for another 5min to saturate the inside/ center of the cut for the ultimate tenderness and flavor.
- Pop your buns in the oven to toast and get ready to indulge in a game winning sandwich. Sweet, tangy, spicy and did I mention, delicious?!
Football season is finally here! My favorite time of the year to show team spirit and make some good snacks and appetizers that everyone can enjoy.
This season, I’ve partnered up with the Kansas City Chiefs to give you some delish dishes and dips that match up with their competition traditional food called Chief’s Eats. I’m so excited to share all these touchdown worthy recipes with you and the AFC West. So move over Alex Smith, theres a new quarterback in town and I’m throwing hail mary’s in the kitchen like a pro!
Week one we have Chiefs vs. Chargers this Sunday, September 11, at 10:00 AM PST on CBS at and it’s going to be a great match up. So roll up your sleeves and turn the surround sound on because it’s game time baby!
- 4-6 medium Yukon gold potatoes
- vegetable oil (enough to fill half of the frying pan)
- Pico de gallo (chopped white onion, tomatoes and cilantro)
- 1 bag of sharp Cheddar cheese
- Sour cream
- For the steak (let marinade with the following for 3-6 hours)
- 1 pound flank steak
2 garlic cloves
1 jalapeno, roughly chopped
7-10 leaves of cilantro
2 limes, squeezed
1 orange, juiced
1/2 cup olive oil
- Spices: garlic, pepper, seasoning salt
- Heat your oven to 375 degrees and start a frying pan to heat on medium-high heat. While the oven and oil is warming up, being to cut your fresh, french fries into thin strips to place in the frying pan.
- Once the oven is ready, place your carne asada in the oven to cook for about 15 minutes.
- Drop in your fresh cut fries now that the oil is hot but do be careful, we have a game to watch and enjoy people!
- Remove your steak from the oven, set aside to cool off and cut into short strips for your fries.
- Remove the fries from the hot oil and place them in a large bowl, lined with a paper towel (or two) to remove the excess oil. Sprinkle on some kosher salt, seasoning salt, garlic salt, or no salt. Up to you,
- On an oven safe pan or cookie sheet, place a mound of fries, then the carne asada strips and handfuls of cheddar cheese. Return back in the oven to let the cheese melt and get delicious for no more than 3-5 minutes.
- Remove the pan from the oven and transfer your carne asada fries to a plate. Here is where the party begins. Add your pico, sour cream, guacamole, salsa, or any other toppings your heart desires, you’re the quarterback, what you say goes.
Touchdown! It’s time to eat like a Chief!
This week I went to Chili’s for lunch. My first sponsored ad! They must know the way to my heart is through my stomach and I couldn’t refuse the offer.
I had the pleasure of ordering a new menu selection, their Lunch Double Burger Special. It comes with a craft burger, fries and a side salad or soup and is only $6! Super affordable and tasty! The selection is a perfect Cali burger than any native can appreciate. Check it out and tell them I sent you!
Let’s taco’bout something else other than tacos, no? Quesadillas. A tortilla stuffed with anything you’d like and most importantly, cheese. A hispanic comfort food that all ages and diversities can enjoy. So yummy and delicious Donald Trump would build a wall around it just so he wouldn’t have to share.
For this simple version, I was graced with some beautiful and aromatic Hatch Chiles from Melissa’s Produce. Being that these delicious chiles are hard to get your hands on because they are only available between the summer months of Aug-Sept, this New Mexico native chile is a must try fan favorite. Moderately mild-medium in spice heat this chile pairs perfect with cheese and or salsa, so I took to it to make the cheesiest thing of all, a carne asada quesadilla! Shall we?
- Melissas Hatch Chiles
- 1lb carne asada (flank steak)
- Cheese: Cotija and Queso Fresco
- Flour tortillas (2 tortillas per person as far as serving size goes, this makes 4 quarters).
- Crema Mexicana
- Spices for the meat: garlic salt, seasoning salt, black pepper, red pepper flakes, lime and cilantro.
- Turn on your oven to 375. In a mixing bowl, mix your meat and all spices to cook. Cook thoroughly between 10-15 minutes.
- Grabbing your tortillas its time to spread around the rest of your ingredients. On a cookie sheet or bake fresh dish, place your flour tortillas with a cheese blend mix, slices of hatch chiles and a cooked flank steak chopped into meaty chunks/ strips.
- Once the face up, loaded tortillas, are melted down, its safe to say that both halves should be reintroduced and spread about for evenness.
- pour over your crema mexicana and scoop some Tapatio and or guacamole to get the ultimate simple and yum recipe using carne asada and hatch chiles.