Breakfast Burritos/Migas

I love Breakfast Burritos, so when I saw this recipe for Migas on the Pioneer Woman Cooks, I had to try it. After I did, I decided to change it up a little the next time I made it, and instead of fying the tortillas and putting them in the dish, using them to make breakfast tacos/burritos. Usually when I attempt at making Breakfast Burritos it is just some eggs and whatever I happen to have on hand, but these were delicious! Since there are only two of us eating them, and the recipe called for 10-12 eggs, you can either cut it in half or make the whole thing and use it for breakfast all week... they reheat quite well!

*** Note: obviously we used more eggs and less butter than is pictured... but you get the idea

Breakfast Burritos/Migas
From: The Pioneer Woman


Ingredients

Corn or Flour tortillas

10-12 eggs

1/4 cup half & half

1 Tblsp Olive oil

1 Tblsp Butter

1 medium onion (roughly chopped)

1 red bell pepper(roughly chopped)

1 green bell pepper(roughly chopped)

4 plum tomatoes(roughly chopped)

1 jalapenos, seeded and finely diced

1/4 - 1/2 cup chopped cilantro

1/2 cup grated Monterey jack cheese

Directions:

1. In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside

2. In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown. (3-4 min)

3. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine

4. Reduce heat to low.

5. When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the vegetables. Folding mixture very gently as it cooks.

6. After egg is cooked, Add in grated cheese and chopped cilantro, and stir to combine.

7. Spoon into warm Tortillas and top with salsa, hot sauce, sour cream, or lime as desired.

***The picture above is the one I took when I made the Migas - I'll have to take a picture next time I make the Breakfast burritos and update then. ***

***If you want to try the Migas, add the aditional step below
- In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and add them to the mixture just before the eggs.

Fish in a Bag with Artichokes, Tomatoes, Onion, and Lemon

This is a recipe we adapted from one we found in Men's Health. We really like it!



Fish in a Bag with Artichokes, Tomatoes, Onion, and Lemon
From: Men's Health 
Prep Time: 10 min
Cook Time: 12-15 min

Ingredients:
2 Fillets of Tilapia (or other white fish)
Artichoke hearts (sliced)
Roma tomatoes (sliced) or Cherry tomatoes (quartered)
Onion (sliced)
Lemon
Olive Oil
Salt and Pepper

Directions:
1. Preheat oven to 400 degrees.

2. Take 2 large sheets of foil, place a fillet in the center of each, and top equally with artichokes, tomatoes, and onion.

3. Squeeze 1/4 - 1/2 of a lemon onto each fillet.

4. Drizzle with olive oil and top with salt and pepper.

5. Fold the foil and seal to create a secure pouch

6. Place the pouches on a baking sheet and bake for 12 - 15 minutes. Serve with remaining lemon wedges.

Stir Fry

Here is a recipe I found on one of my favorite cooking sites... The Pioneer Woman Cooks. You can see the recipe here. It isn't difficult to make, but there is a lot of ingredients, so don't let that scare you. It is delicious!



Stir Fry
From: Pioneer Woman


Ingredients:
Peanut Oil (I actually used olive oil because I didn't have Peanut oil)
3 Chicken Breasts, cut into cubes
drizzle of sesame oil
1 medium onion
2 gloves of garlic
2-3 tablespoons fresh ginger, minced (my supermarket was out of fresh ginger, so I used ground)
1 red bell pepper, cut into chunks
10 white mushrooms, sliced
1 small jar baby corn, cut into pieces
1/3 - 1/2 cup chicken broth
1/2 cup soy sauce
3 Tbls. Sugar
2 rounded teaspoons arrowroot (I don't have this, but I did add a little bit of cornstarch)
Rice Vinegar (i used white vinegar)

Directions:
1. After cutting meat into chunks, drizzle with soy sauce and sesame oil. Set aside.
2. Prepare all vegetables and have them ready.

3. Mix 1/2 cup soy sauce with sugar. Stir together and set aside.
4. To begin stir fry, heat skillet or wok over high heat. When it is hot drizzle 2 Tbsp Oil.
5. Add meant to skillet and fry quickly, stirring around for 3-5 min. When brown and cooked through, remove to a separate bowl
6. Add additional tablespoon of oil to same skillet. Add onions and cook for 1 minute.
7. Add pepper and cook for 1 more minute, add ginger and garlic. Stir.
8. Add Mushrooms and stir, cook all for 45 seconds. Add baby corn. Stir.

9. Pour in 1/4 cup chicken broth. Pour in soy sauce/sugar mixture.
10. Drizzle in 1 tsp vinegar. Drizzle in 1/2 tsp sesame oil
11. Add cooked chicken. Stir together. Pour in additional chicken broth, and add arrowroot or cornstarch.
12. Stir together and heat through, then turn off heat. Sauce should thicken up.
13. Serve over cooked rice.
*** Any veggies can be used I might add some broccoli or water chestnuts next time. Cashews might also be good :)

Egg Muffins

I wanted to try out my new silicone baking cups I got for Christmas, so I found this recipe for Egg Muffins here at Kalyn's Kitchen. They are a great breakfast that you can take on the go, and are very healthy (I think they even work on the south beach diet). You can mix and match meat and veggies to come up with your favorite combination!



Egg Muffins
From: Kalyn's Kitchen

Ingredients:
10 eggs
2 tsp Spike Seasoning
Milk
1 Cup Grated Cheese of your choice
3 green onions diced small
other chopped veggies... I used green pepper and mushrooms
Diced Ham or Canadian Bacon

Directions:
1. Preheat oven to 375

2. Use regular or silicone muffin pan, silicone baking cups or regular paper cups (if using paper, use 2 liners per cup. Spray any/all generously with Nonstick Spray.

3. In the bottom of the muffin cups, layer diced meat, veggies, cheese, and green onions. Fill about 2/3 full

4. Break eggs into large measuring bowl with pour spout, add spike seasoning and a little bit of milk if desired. Wisk.

5. Pour eggs into each muffin cup until it is 3/4 full. Stir each gently with a fork.

6. Bake 20-25 minutes until muffins have risen and are slightly browned and set

7. Eat immediately, or keep in the refrigerator for up to a week an dreheat in microwave. They can also be frozen.

Blueberry Barbeque Salmon

I know I have been a bit MIA since the Holidays, but I'm ready to step it back up. A couple years ago we got this recipe from one of Bill’s Men’s Health Magazines and loved it, but I lost the recipe until recently when Bill found it online. It is still as good and easy as I remembered!

Blueberry Barbeque Salmon
From: Men's Health

Ingredients:
1Tbsp blueberry jam
2tsp barbecue sauce
2 4oz (80g) Salmon fillets

Directions:
1. Set the oven to broil

2. In a small bowl, stir together the jam and sauce until well blended.

3. Coat a baking sheet with non-stick cooking spray. Arrange the salmon on it, sprinkle on salt and pepper, then spoon 2/3 of the sauce over the fillets.

4. Broil for 5-7 minutes, or until the fish flakes. Spoon the remaining sauce over the fillets before serving.

Peppermint Pie

This is one of my favorite desserts and will be my last post of the year. We only have it during the Holidays because the stores by my house only carry the Peppermint Ice Cream at Christmas. It is a super easy recipe from my mom and is always a big hit! Have a Merry Christmas and Happy New Year!



Peppermint Pie
From: My Mom

Ingredients:
Peppermint Ice Cream
2 cups Rice Crispies
6 oz Semi Sweet Chocolate Chips
1/4 cup of butter
Chocolate Syrup

Directions:
1. Lightly butter the bottom and sides of pie plate.
2. Melt butter and chocolate chips.
3. Mix in rice crispies until completely covered.
4. Press into pie plate and place in the freezer.
5. After crust is firm, soften the ice cream and fill crust evenly with ice cream (usually about ¾ of a tub).
6. Freeze at least an hour or overnight. Serve with chocolate syrup drizzled over each piece.

Chilean Rice

first had Chilean Rice at my Mother-in-law's house and liked it so much that I my husband ask for the recipe. Since she doesn't really work from recipes we got a vague description of what to use and paired that with a recipe we found from Men's health and came up with this. It is as close as we could get it to the original and I think it is quite good. A little bit different than just plain rice as a side


Chilean Rice
From: based on My Mother-In-Law/Men's Health


Ingredients:

1 1/2 cup long grain rice

1 1/2 Tbsp finely grated carrots

1 1/2 Tbsp very finely diced red bell pepper

1 clove garlic (minced)

2 Tbsp Olive Oil.

2 1/4 cups HOT water

1 1/2 tsp Salt

Directions:

1. Rinse the rice thoroughly under cold running water and drain.

2. Boil Water.

3. While water is boiling, heat Oil in a separate saucepan over medium heat. Add the bell pepper, carrots, & garlic. Saute, stirring for 2 minutes.

4. Add the rice, and cook until the rice has absorbed the flavorful oil (1 Min)

5. Pour in hot water, and add the salt. Bring to a boil, reduce the heat to low, cover, and simmer 15-20 min. Do Not stir while cooking.

6. The rice is done when the water had been completely absorbed and the rice is tender. Fluff the rice with a fork if desired and serve at once.



(served here with blackened Tilapia and mango salsa... that recipe to come)

Quince

This isn't a recipe, but it is a food I like so I wanted to share. I love cheese, and when Bill's Parents go to South America they bring me back some Quince paste which goes well with a soft cheese. I'm sure they have it around where I live, but so far, I have liked the kind they bring me best. If you haven't ever tried it and you like cheese... do yourself a favor and get out and try it!

Black Bean & Veggie Soup

 
Here is another easy soup that I found from the blog suburban bliss. I love Black Beans so this was perfect for a cold November day watching football! Enjoy!

Black Bean & Veggie Soup
From: Suburban Bliss


Ingredients:

1-2 cans of Black Beans (15oz) (I added 2 because I love Black Beans)

1 can chicken (or vegetable) Broth (15oz)
1 can Diced Tomatoes (15 oz)

1 can refried beans (15oz)
1 can drained corn

1 Cup Salsa

1/2 tsp cumin

1 tsp chili powder

Directions:

1. Mix everything together and heat. I added the corn... because I love corn in everything, but you could leave it out. You could also add some meat to this if you wanted, but it seemed hearty enough with out it to me.

2. Heat through

3. To serve, place crushed tortilla chips in the bottom of the soup bowl and ladle soup over top. Top with cheese and sour cream if desired.

(you cant see them but there are tortilla chips underneath!)

Easy Tacos

Since I like tacos and I like things that are easy, this recipe really appealed to me. I got it from a Better Homes and Gardens magazine. It was pretty good, and very easy.

(I also included Cilantro here... this is an optional ingredient... just as a garnish. I happened to have some so I used it)

Easy Tacos
From: Better Homes and Gardens

Ingredients:

1 17oz pkg. refrigerated beef pot roast with juices

1 14oz can diced tomatoes with green chilies (Ro*tel)

1 green sweet pepper cut into strips

1 lime, cut in wedges

sour cream

corn tortillas

Directions:

1. Microwave beef according to package directions.

2. Meanwhile place undrained tomatoes in small sauce pan. Heat through.

3. Remove meat, reserving juices.

4. OPTIONAL: It didn't say to, but I cooked my green pepper strips a little in a pan with olive oil to heat them up a bit... but I didn't let them cook too long, they still had a crisp bite.

5. Serve on warmed tortillas with tomatoes, green pepper strips, sour cream, and Cilantro. Drizzle reserved juices if desired.