FIESTA LOADED BREAKFAST BURRITO

INGREDIENTS

1 tablespoon oil

½ pound ground pork

1 tablespoon Hillari Moon Fiesta Spice Blend

¼ cup red bell pepper, diced

¼ cup yellow bell pepper, diced

½ cup onion, diced

1 jalapeno pepper, diced

2 tablespoons onions, diced

4 eggs

1 tablespoon of milk

½ cup shredded hash brown

½ cup cheese

Tortilla shells

DIRECTIONS

1. Whisk eggs, milk and ½ of the cheese in bowl and set aside.
2. Add ½ of oil to skillet and warm on med/high heat. Add ground pork, and brown partially. Add ½ of Hillari Moon Fiesta Spice Blend, ½ of red and yellow bell pepper, ½ of onion, ½ of jalapeno peppers, then complete browning the ground pork. Remove and set aside.
3. Add remaining oil to skillet on high heat. Add hash browns, all remaining peppers, onion, and Hillari Moon Fiesta Spice Blend and cook for 2-3 min. Lower heat to medium and add egg mixture. Scramble the egg mixture with the hash brown. Remove and set aside.

Brown tortilla in a clean skillet. Remove and place on plate, add some of meat, remaining cheese, and some hash brown to egg mixture. Wrap the burrito and enjoy…mmm!

 

MOON’S CURRY SHRIMP

INGREDIENTS

1 tablespoon oil

1 large shallot, diced

2 tablespoons orange bell pepper, diced

1 garlic, minced

1 tablespoon cornstarch

2 tablespoons Hillari Moon Curry Spice Blend

Hillari Moon Himalayan Salt to taste

1 cup water

½ pound shrimp

2 scallions, diced

DIRECTIONS

1. Heat oil in skillet on medium heat.
2. Add shallot and bell pepper, sauté for 2 minutes, then add garlic andsauté for 30 secs.
3. Add cornstarch and mix, add Hillari Moon Curry Spice Blend and Hillari Moon Himalayan Salt, add water and mix well, then let thicken and simmer.
4. Add shrimp and stir occasionally until shrimp is done (5-7 minutes). Serve over rice…mmm!

 

GREEN CHICKEN ALFREDO PASTA

INGREDIENTS

Linguine pasta, cooked drained

Hillari Moon Himalayan Salt 

1/2 lb chicken breast or thighs, cut small bite size pieces

1 tablespoon oil

4 teaspoon Hillari Moon It’s Tasty, Baby! Seasoned Salt

1 tablespoon butter

¾ cup of heavy cream 

¼ teaspoon of nutmeg

1 egg yolk

½ cup of shredded parmesan cheese

8-9oz frozen chopped spinach, thawed & draining

DIRECTIONS

1. Boiled pasta in Hillari Moon Himalayan Salted water until al dente, drain and set aside
2. Add oil to skillet and warm on med/high heat. Add chicken, sprinkle ½ of Hillari Moon It’s Tasty, Baby! Seasoned Salt over all the chicken. Cook for 4-5 minutes until done. Remove and set aside.
3. Reduce heat to med. Add butter, melt.
4. Add heavy cream, nutmeg, egg yolk, remaining Hillari Moon It’s Tasty, Baby! Seasoned Salt constantly stir, when it bubble reduce heat to low. Cook slowly stir, to avoid stick and separating, for 6 minutes.
5. Add Parmesan cheese, stir until melt
6. Add Spinach mix
7. Add chicken and pasta. Mix, plate it, and top with reserved parmesan cheese and serve…mmm!

GREEN CHICKEN ALFREDO PASTA

INGREDIENTS

Linguine pasta, cooked drained

Hillari Moon Himalayan Salted

2 teaspoon Hillari Moon It’s Tasty, Baby! Seasoned Salt

1 tablespoon butter

¾ cup of heavy cream 

¼ teaspoon of nutmeg

1 egg yolk

¾ cup of shredded parmesan cheese, reserve 2-3 tablespoon for topping

8-9 oz frozen chopped spinach, thawed & drain

DIRECTIONS

1. Boiled pasta in Hillari Moon Himalayan Salted water until al dente, drain and set aside
2. On medium heat in a skillet, Add butter, melt
3. Add heavy cream, nutmeg, egg yolk, remaining Hillari Moon It’s Tasty, Baby! Seasoned Salt constantly stir, when it bubbles reduce heat to low. Cook slowly stir, to avoid stick and separating, for 6 minutes.
4. Add Parmesan cheese, stir until melt
5. Add Spinach mix and Add pasta. Mix, plate it, and top with reserved parmesan cheese and serve…mmm!