Brunch Tacos

Hi there! Hope everyone has had a productive week and a relaxing past weekend. One thing I love about weekends is generally there’s always something to do or you won’t be punished for not doing anything. It’s the two days where you can be as active as you want or as lazy as you want because you work hard through the week and you need some time for you and/or your family.

Unfortunately, this does not apply to everyone especially those in the service/restaurant industry, where weekends mean absolutely nothing. (I’ve been there.)

But it does not mean that whenever you do have an off day, you can not relax and do chores or catch up on Netflix originals or whatever it is you like to do.

Me personally, I like to cook something on the weekends that I can enjoy with the family. Sometimes, I don’t want to do just plain waffles or scrambled eggs. And if you haven’t noticed by now, I like to add my own little spin on foods you have more than likely tried before. 20180706_1541132668311108462614214.jpg

And I test these out on my hubby and my boys to see if they like it. If the dudes approve, it’s a go.

So, for today’s recipe, I’m thinking Brunch Tacos. It’s the perfect combination of breakfast and lunch and since I would make this on weekends (or whenever it really doesn’t matter), that’s why I call them Brunch! And just in time for this weekend! Yay!!

20180706_1504008628219644250180601.jpgIn this one, this recipe calls for:

  • 1 stalk of Green Onion
  • 4 medium-sized Mushrooms (white or Bella- yes you can use canned)
  • 1 tablespoon of Minced Garlic
  • half of a Green Bell Pepper, chopped and diced
  • 6 Large Eggs
  • 1 yellow Squash
  • 1 tablespoon of Butter
  • Cilantro (optional)
  • Spices- Basil, Pepper, Garlic Salt, Accent. (add as much or as little as you like. Not too much on the Garlic Salt and Accent, though.)
  • 8 medium-sized flour Tortillas (Or corn, if that’s your preference)

First, I would like to start off with dicing the green onion, peppers, and squash. Then slice the mushrooms into slices and set them to the side. Put the butter and minced garlic in a pan set to medium heat. (I used a cast iron skillet.) 20180706_1520258389973728651031287.jpg

In a separate bowl, crack the eggs in the bowl and mix them (you can add spices to this or leave it out.)

Once your butter is melted, you’re ready to add your diced veggies in the pan. Sprinkled your spices onto the veggies while stirring them around occasionally. You would want to soften up the veggies a little before you put the eggs in. The veggies much soak up the flavors of the butter, garlic, and spices.

Next, add your eggs in and stir periodically. mixing the veggies and eggs together until eggs are cooked. (Scrambled, of course)

In the meantime, you can place your tortillas in a thin clean kitchen towel or paper towel on a plate in the microwave or steam on top of the stove. Make sure your tortillas are warm, not too hot. You are not cooking your tortillas, just rewarming.

After your eggs are done, dispute even amounts of egg and veggies into your tortillas and garnish with cilantro and/or hot sauce or sweet sriracha sauce or sweet chili sauce. (trust me, it will change your life)  20180706_1540544633322563065883991.jpg

And that’s it! There you have it! And it’s so good! I like making these as much as I like eating them. They are also good for those who do not consume meat but if you like, bacon is also great with these. Mmm…20180706_1541132668311108462614214

So, please, have at it! Let me know what you think! If there’s something you would like to add or comment, please do!

Until next time, stay wild! 😉

The best tuna casserole ever! 


There have been so many nights where after a long day, the last thing on my mind is what am I going to make everyone for dinner. And a lot of times, I don’t feel like making a full course meal.


So what could be perfect than a casserole! Think about it: it has everything in it all in one place. Like a dinner dump cake but… not a cake.

And the ingredients are mostly things you already have, give or take a few things.

Another reason I like this recipe so much is that it’s a winner with everyone. Hubby likes it, the kids love it, grandma… even the dog! (I do not give my dog this).

And it’s simple enough plus if you’re on a tight budget, you can get all the ingredients you need from Aldi for less than $10 bucks and maybe have leftovers depending on how hungry everyone is.

Sounds like another win for me.

So, what do you need?

For the usual 9 ×13 dish, I use:

•3 8oz cans of tuna in water.

•1 can of sweet corn niblets

•1 can or frozen package of spinach

• 1 can of mushrooms. (If it’s the little cans, use 2 cans or sliced fresh mushrooms.)

• 1 cup of milk. (I use unsweetened almond milk)

• 2 cans of cream of mushroom (or cream of chicken)

•2 1/2 cups of shredded Mexican cheese.

•Spices. (Pepper, garlic salt, Italian spices, onion powder.)

• half a bag of egg noodles.
First, preheat the oven to 350° degrees. If you want, you can have your egg noodles boiling, though you don’t necessarily need to have them cooked before putting in casserole. The oven will bake them just fine.



Open all your cans. In your casserole dish, start out putting the 2 cans of cream of mushroom soup and milk in the dish. Stir with a fork until creamy and well blended. Put a dash of each of the spices and stir in, also.
I like to put a little cheese into this and stir together. Just a couple of pitches of cheese will do.

Then, add the tuna, mushrooms, spinach, and corn and stir until everything is mixed well.
Throw in the noodles and stir. Make sure to smooth everything out so it’s all laying down and everything is mixed together.
Last, spread cheese on top covering the entire top. Don’t leave any casserole uncovered with cheese.

Throw some more spices on top. And put in the oven for 30-35mins. (Depending on your oven and how you like your casserole to be). Most of the time, the finished product is toasted cheese on top. A little crispy but still delicious. The casserole will bubble and if it’s too watery, let it bake for a few more minutes. Sometimes I had another layer of cheese on top just for appearance.


And after it’s done, let sit for 5-10. It’s really hot and will be hard to cut and won’t take shape well. So cut it but don’t take any pieces out yet until a little cool. It will fall apart.

And finally, enjoy!

If you made this recipe and enjoyed as much as I did, feel free to comment below! Thanks! 🙂