Back to School Breakfast...

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Technorati Tags: Breakfast, Tacos, Salsa, Mexican, Eating, Food, Life, Texas, Eat, Parenting, School

Southwest Migas Breakfast

Quick and easy, Migas are a super way to use up last night's taco leftovers. Fry them up with 2 eggs 'omelet style' and leave a dollop of sour cream, salsa, and guacamole on the side for dipping each delicious bite! Your mouth will thank you.

Here below are the ingredients for my own original Southwest Migas in the above photograph (but you can change it up to suit your own taste). Migas (a Texas favorite) are meant to use up leftover tortillas and are as unique as you are - never the same twice!

INGREDIENTS
Leftover corn, roasted pablano, and red onion salsa from last night's chicken tacos
Leftover cut cilantro from last night's chicken tacos
2 Leftover corn tortillas from last night's tacos (cut into small strips)
2 scrambled eggs
2 tblsp butter
salt
Hungarian hot paprika to taste
Leftover salsa from breakfast tacos out at our favorite restaurant
Leftover sour cream from last night's tacos
Leftover guacamole from dinner last night

See what I mean? The only thing new to the meal was the eggs and spices!

INSTRUCTIONS
Scramble the eggs in a small bowl, heat the skillet to medium high, melt the butter and pour the eggs on - flat across the pan. While still wet, toss in your leftover veggies and tortilla strips. Season the Migas with salt and hot paprika (and pepper if you want). You can use more seasoning if your veggies are fresh (mine already had seasoning from last night's taco meal). Flip when browned on the bottom. Curve over in half-circle when done and place on plate with dipping sauces. Serve with refried beans (if you have them leftover, too), fruit and tea. MMMMMmmmm! A Tex-Mex breakfast. The best way to start your day.


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Technorati Tags: Migas, Breakfast, Eggs, Texas, Cooking, Food, Life, Mexican, Cilantro, Leftovers, Frugal

Asparagus and Eggs with Mornay Sauce

I can't remember what magazine this came from, but it was well over 8 years ago when I found this recipe and I've been carrying it around forever. I finally made it last week and fell in love! With fresh veggies abounding in the grocery stores, this will be a wonderfully healthy complement to almost any meal. The sauce is so good you could drink it! If you have any lactose intolerant folks in your family, you might want to have them avoid this cheesy, creamy sauce. The rest of you can fight over it!

INGREDIENTS
1 bag frozen asparagus or 1.5 lbs. fresh
Mornay Sauce (below)
4 hard boiled eggs, cut in fourths

MORNAY SAUCE INGREDIENTS
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
dash of ground nutmeg (mmm! I love nutmeg!)
1 1/4 cups of 2% milk
3/4 cup grated Gruyeres cheese (this is the key element)
1/4 cup grated Parmesan cheese (use the expensive kind - it melts better)

INSTRUCTIONS
Lay your asparagus in a foil-lined baking dish and cover it with foil. Bake it for about 20 minutes on 400 degrees or until tender to your liking. Prepare Mornay sauce and boil your eggs as you wait.

Heat butter in saucepan over low heat until melted. Stir in your flour, nutmeg, and salt. Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat and stir in milk. heat to boiling over medium heat and whisk constantly. Boil and stir for a minute or two. Add cheeses; stir until melted. Sauce should thicken. May take more time depending on your stove and the type of flour you use.

Remove foil from asparagus and set aside after it is tender. Remove, cool, peel and slice boiled eggs and set aside.

Set oven to broil and let it heat while you prepare asparagus in baking dish. Arrange sliced eggs in and around asparagus. Pour sauce over eggs and asparagus, using every drop. Broil uncovered for 3 to 4 minutes so that cheese browns on top. Serve hot (don't forget the cutting knife for each dinner guest).


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Technorati Tags: Asparagus, Side Dish, Cooking, Veggies, Eat, Food, American, Recipes, Eggs

Fast Greekie Frittatas

I know this is going to sound really weird, but when I'm in the mood for something really quick that is healthy (and warm), I usually want a Frittata. Tonight, I cooked up one without a recipe that I thought I would share with you... because it was tasty and I wanted to remember the recipe later for myself. The frittata I made tonight resembled a warm Greek Salad because of the capers and Feta Cheese. The noodles turned out crunchy on the edges (which I absolutely loved), and the shallots are wonderful. I put my spices on after cooking - just a sprinkle of each on top... but you could add them while the eggs are cooking in the pan. This is by no means a dish for company. It is rather ugly... and my kids HATE it... but they will eat it in a pinch. I have usually made it with more veggies than this, but tonight, I didn't have many... and there's a layer of ice outside on the streets!

Ingredients:
Leftover Japanese Buckwheat Noodles (this is where the healthy comes in... white noodles are BAD for you)
2 Eggs
Fresh Parsley
1 Shallot
Feta Cheese
Sprinkle of capers
Butter (about 1 tblsp)
Spices (listed below)

Instructions:

Butter the bottom of a large skillet (warm the skillet to Med-High or Med and smooth a pat of butter across the bottom of the pan until it is all coated). Toss in your previously cooked buckwheat noodles, the parsley, the chopped shallot and let sizzle while you occassionally stir. Sprinkle on a teaspoon or more of capers and some Feta (to taste). Add your spices unless you want to do that at the table (since the eggs are going to cook rather quickly at this high heat). After you see some noodles getting a bit crisp and the shallot start to get opaque, pour the two eggs (lightly beaten) on top of the mass of noodles (which you can gently push inwards to make a more compact mass for your "omelet"). When the egg starts to brown on the bottom, flip the frittata over and cook on the other side until slightly browned and all egg is cooked through.

Transfer to plate and sprinkle with following spices (if you didn't add them during cooking):

Spices:
Cayenne Pepper
Ground Black Pepper (fresh is best)
Celery Salt
Garlic Salt
Paprika
Sumac (if you have this - has a lemony-paprika flavor)

Enjoy your very quick, slightly Greekish meal! If you liked this recipe, you can try other frittatas... it's kind of like an Italian Egg Sandwich/Quiche of sorts... one for every ingredient combination you can think of. I was thrilled when I came across them a few years back in one of those grocery store cookbooks. I've been making them ever since.

Technorati Tags: Delicious, Vegetarian, Cuisine, Dinner, Lunch, Food, Quick Meals, Italian Cuisine, Eggs, Cooking, Recipes, Frittata, Yummy, Greek Food