It doesn’t need to be Sunday to enjoy this brunch favorite. The layers of tortilla chips, red sauce, beans, and eggs are made better with a drizzle of truffle flavor. Yum!
1-2 cups canola oil (for frying)
8 yellow corn tortillas
1 tablespoon salt
1/2 medium yellow onion, chopped
4 large eggs
1 teaspoon garlic salt
1/2 cup black beans
1 (7.75 oz) can Salsa de Chile Fresco
1/2 cup water
1/4 cup chopped
TRUFF Hot Sauce
- Cut each round tortilla into 8 triangles. In a large skillet or frying pan, bring the oil to a medium/high heat then add the tortillas being sure not to overcrowd them. Fry each batch until crisp and slightly golden, turning a few times. Once done, remove the tortilla chips from oil and place on folded paper towels to absorb any excess oil. Sprinkle with salt.
- Cook the chopped onion until translucent. Break 2 eggs in a medium bowl and whisk them until smooth, then add them to the pan with the sautéed onions. Once the eggs have mostly come together, add the beans and the crispy tortillas. Mix them up well. Now add the sauce and the water and stir everything together until it’s mixed. Lower the heat and allow the food to simmer for about ten minutes, covered. In a separate pan, fry the other 2 eggs and serve these on top. Sprinkle with cotija cheese and sour cream. Garnish with cilantro.
½ cup butter, softened
½ cup of A Cajun Life All-Purpose Cajun seasoning
Ground black pepper, to taste
10 ears of corn
2 cups of shredded Cheddar
6 slices cooked bacon, finely crumbled
Freshly chopped chives
- Heat grill to medium-high.
- In a small bowl, stir together butter and seasoning. Rub on corn.
- Grill until lightly charred, 10 minutes. Top with cheddar and cover grill to melt, 2 minutes.
- Top with cooked bacon and chives.
1/4 cup aged balsamic vinegar
1/3 cup olive oil
1/2 tsp freshly ground black pepper
salt to taste
pinch of cayenne
2 large ripe peaches, cut into 1-inch chucks
6 cups bitter greens such as baby arugula, frisee, or other field greens
- Combine the dressing ingredients in a mixing bowl, and whisk to combine.
- Add the peach chunks and toss to coat.
- Let sit at room temperature for 10-15 minutes.
- Divide the greens between 4 chilled salad plates.
- Spoon peach balsamic mixture over the 4 salads & serve immediately.
12 ounces (2 cups) high-quality dark chocolate, finely chopped
1/2 cup cocoa powder
- Place finely chopped chocolate into heat-safe bowl.
- Heat crème fraiche in a small saucepan over medium-high heat until it comes to a simmer. Pour hot crème fraiche over chopped chocolate; stir until smooth.
- Place chocolate mixture into refrigerator; cool 1-2 hours or until set.
- Shape chocolate mixture into balls by rolling teaspoon of mixture in the palm of your hand. Place chocolate balls onto a parchment-lined baking sheet.
- Place cocoa powder into a small bowl; roll each truffle in cocoa powder to coat
- Store truffles in a container with a tight-fitting lid in a cool, dry place.
This isn’t an average grilled chicken recipe—it starts with a punchy, memorable homemade dry rub that’s Whole30, keto, Primal/paleo, and sugar-free—gets cooked through in the oven, brushed with Whole30 Approved Hawaiian barbecue sauce, and placed on a hot grill to develop a crisp charred exterior. Made with salt, seven spices, and decaffeinated coffee granules, our Whole30 dry rub seasoning mix works beautifully on just about anything… from poultry to beef to cauliflower and eggplant, you can use all summer long to season any food you’d like to roast, bake, or grill. We coat the chicken pieces in the Whole30 dry rub first, then bake the chicken in the oven in order to ensure even cooking. Then we baste the chicken with Whole30 barbecue sauce before placing it on the grill to char—if you coat the chicken pieces with barbecue sauce before cooking it in the oven, the sauce would burn and turn bitter rather than develop the lightly charred flavor that only a grill can provide.
Whole 30 Dry Coffee Rub
1 teaspoon pink Himalayan salt
1 heaping tablespoon organic garlic powder
1 heaping tablespoon organic onion powder
1 heaping tablespoon organic ground coriander
1 heaping teaspoon organic ground thyme
1 heaping teaspoon organic sage – rubbed
1 heaping teaspoon organic ground paprika
1 heaping teaspoon freshly ground black pepper
2 tablespoons plus 2 teaspoons ground organic decaf coffee
Place all of the ingredients above into a small mixing bowl. Stir.
4 pounds chicken pieces (we used skin-on)
2 tablespoons Primal Kitchen Avocado Oil, plus more for oiling the grill
1 serving Whole30 Coffee Dry Rub (see recipe above)
- Preheat the oven to 400ºF.
- Remove the chicken pieces from the refrigerator and the packaging, and place the chicken on a baking sheet. Allow the chicken to come to room temperature (about 15 minutes).
- Drizzle the outside of all of the chicken pieces with avocado oil. Season the chicken pieces generously with the Whole30 Coffee Dry Rub, and use your (clean) hands to rub the dry rub into the outside of all of the chicken pieces.
- Slide the baking sheet into the oven. Bake the chicken for 30 minutes.
- Meanwhile, heat up your grill.
- Pour a little avocado oil into a small bowl. Dip a clean kitchen towel into the oil. Pick up the towel with tongs, and rub it over your grill grate. You don’t want to drench the grill grate in oil; a little bit will do to keep the chicken from sticking.
- Remove the chicken, and turn off the oven.
- Pour the Primal Kitchen Hawaiian BBQ Sauce into a bowl. Take a brush and dip into the BBQ sauce, and coat each piece of chicken thoroughly with the sauce. Go back for a second or third coat, if desired. Note: Use tongs to handle the chicken; it’ll be hot just out of the oven.
- Place the chicken pieces on the grill grate. Cook for 5 minutes, covered.
- Open the grill and, using tongs, turn the chicken pieces over. Cook for 5 minutes on the other side.
- Remove the chicken from the grill and place on a plate. The chicken is cooked all the way through when a heat thermometer inserted into the thickest part of the meat reads 165ºF for breast and 170ºF for thighs.