Infused Meat Lover’s Scrambled Eggs On Mini Nana Bread

Meat lover’s scrambled eggs on mini nana bread is a great way to start your morning. Quick and easy to make and a wonderful way to incorporate your medicinal needs into your daily meals. Be sure to add this tasty recipe to your favorites list and share with others who enjoy infused foods and creative ways to medicate with the foods we love to eat.

If you enjoy bacon, sausage, and even more sausage, then this is an energy packed meat lover’s way of stacking the morning with your favorite foods and a touch of infusion. Distillates are our go to infusion product because it is easy to add in and requires little clean up afterwards. Simply warm the distillate and add at the appropriate time.

Meat lover’s scrambled eggs on mini nana bread is definitely a dish that will fill your hunger needs. If you’re a breakfast person or late morning brunch muncher, this hardy treat will take care of any hangry problems you have getting started for the day.

For this recipe, we are using our favorite breakfast meats, maple sausage, bacon, and polish sausage and combining them with cilantro, parmesan cheese and pepper.

Prep Time: 5 minutes

Cook Time: 10-15 minutes

Serves: 2

What You Need

2 large eggs

2 slices of bacon

2 maple sausage patties

1/3 cup thin sliced polish sausage

1 tablespoon butter

1/8 cup chopped cilantro

2-3 large pinches of parmesan cheese

Prepare the meats by lightly sauteing in a large skillet until brown on all sides. Remove cooked meats and drain on paper towel. Clean the pan of any excess grease and return to heat. In a small bowl, scramble eggs with a fork until thoroughly mixed.

Warm your distillate in a ramekin filled with hot water.

Add butter to the pan and melt slowly.

As the butter melts, add your desired amount of medicine directly on top. As soon as the butter melts entirely, add eggs immediately over top of the butter and stir gently together. Cook the eggs by lightly folding on medium heat. Add cooked meats and cilantro to eggs and continue to fold with a silicone spatula until the eggs are thoroughly cooked.

For the mini nana bread, lightly butter one side and sprinkle your favorite seasoning on top. Warm in the microwave for 10 seconds. Spoon the scrambled eggs on top of the bread and sprinkle a generous amount of freshly grated parmesan cheese. Sprinkle parsley flakes for the final touches and serve as a delicious bread taco. Add your favorite salsa for a spicy kick.

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Infused Thai Coconut Chicken with Infused Teriyaki Glazed Dumplings and Stir Fry over Jasime Rice

Infused Thai coconut chicken with infused Teriyaki glazed dumplings and stir fry vegetables over jasmine rice. Be sure to add this tasty recipe to your favorites list and share with others who enjoy infused foods and creative ways to medicate with the foods we love to eat.

This recipe can be a bit challenging because you have many things going on at once. Grilling the chicken, making the coconut sauce, making the glaze and dumplings, the jasmine rice, the stir fry and preparing the distillate for final infusion.

But it is so worth the effort when the plate is served.

We generally add our infusion at the last possible minute to ensure the potency isn't altered by additional heating and that we get the full effects of the infusion.

For the chicken do your usual grill or put in the air fryer. Use boneless chicken thighs or a good tender cut if you prefer white over dark. Careful not to overcook.

To make the Thai coconut sauce:

In a medium frying pan, sauteé fresh minced garlic and ginger in a teaspoon of coconut oil. Lightly brown. Next, combine 2 tablespoons of red curry paste with 1- 8.5 ounce can of coconut milk and simmer, stirring occasionally. Let the sauce cook down a bit and thicken slightly.

Preparing the dumplings:

For the dumplings, you can use any store bought dumplings and dress them up the way you want. Or make your own. But that's another recipe in itself.

In an small fry pan, add a bit of butter, canna butter if you have, and lightly sauteé until they begin to brown. Turn the heat to low.

Make the stir fry and Jasmine rice:

For the stir fry, cut up a healthy portion of your favorite veggies for a flavorful compliment to the jasmine rice. Celery, carrots, chopped cabbage, peppers and onions are always a great mix.

At this point, add in your warm distillate to the sauce and stir thoroughly to blend. Add grilled chicken thighs to the Thai coconut sauce spooning the sauce over the chicken and covering generously. Turn off the heat and let stand on the burner.

Final touches for the dumplings:

In a small ramekin, warm the Teriyaki sauce to help keep the distillate thin. Add the distillate and mix thoroughly. With a silicone cooking brush, glaze the dumplings while cooking on medium.

Use remaining Teriyaki glaze to pour over your stir fry and Jasmine rice.

Happy medicating and eating!

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Infused Dark Chocolate And Almond Covered Strawberries For Valentine's Day Dosing

Want to make your significant other happy this Valentine's Day? This infused dark chocolate and almond covered strawberries recipe is easy to make and will certainly put a smile on their face this Valentine's Day. Dose up a favorite culinary treat with your favorite distillate and make this a Valentine's celebration one they will remember. Be sure to add this tasty recipe to your favorites list and share with others who enjoy infused foods and creative ways to medicate with the foods we love to eat.

Infused Dark Chocolate and Almond Covered Strawberries

You're going to need just a few ingredients before you get started.

1/3 cup of dark chocolate chip morsels

1/8 of chopped chocolate covered almonds

4-5 large strawberries

1 tablespoon of Himalayan salt

1 tablespoon of butter or coconut oil

Distillate

A few other things you will also need.

Wax paper

Skewer

Start by chopping up some chocolate covered almonds. If you can't find chocolate covered almonds, regular roasted, salted, or unsalted almonds are also good substitutes.

Next, melt your chocolate chip morsels. We like to use the traditional over and under steam method of melting our chocolate morsels. Bring the water to a boil and then simmer down. Put the pan with the chocolate chip morsels on top of the pan with the steaming water and let the chocolate slowly melt.

Using this method, the chocolate melts much more slowly and doesn’t burn to the bottom. Add the butter or coconut oil to thin the chocolate and make it easier to blend in your distillate and to make it easier to dip and cover your strawberries.

Add the tablespoon of Himalayan salt to the melted chocolate chip morsels for a nice sweet and salty flavor.

Next, prepare your distillate by bringing a small ramakin of water to a slight boil.

Submerge your distillate syringe into the

water to soften the liquid. This allows the distillate to become thinner and easier to dispense the appropriate amount of product into the melted chocolate.

Distillates are already decarboxylated so no need to worry about all that. Once the liquid is hot, remove the safety cap and very gently squeeze in the desired amount. Blend the mixture with a silicone spatula, folding the chocolate and stirring vigorously to ensure a homogenous blend.

Once your delicious distillate has been added to your dark chocolate morsels, it's time to start dipping those beautiful red strawberries you chose for this very moment. To make dipping easy, skewer your strawberries from the top, pulling the leaves back so as not to dip them in chocolate. Angle the strawberries slightly as you dip and twirl the skewer to get a nice even coat of melted chocolate all the way around. Lightly tap the skewer on the side of the pan to get the excess chocolate off.

Now for the final touches. Sprinkle your dipped strawberries with the chocolate covered chopped almonds to add a crunchy and delicious texture. Lay the chocolate covered strawberries on wax paper and put in the refrigerator to harden the chocolate.

Serve these delicious Valentine's Day delights with a glass of Connelly's Strawberry Country Creme on the rocks and don't forget to share them with your sweetheart.

We hope you enjoy!! Subscribe to our blog or become a Club Twenty After Member to get more great recipes like this in your inbox. Please share our recipes with your friends and spread the Club Love to everyone.

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