21 de enero de 2017

Southern Breakfast Scramble RECIPE FOR TODAY

Southern Breakfast Scramble

  • 2 tablespoons butter
  • 2 cups chopped collard greens
  • 2 plum tomatoes, chopped
  • 1 cup cooked sausage crumbles 
  • 8 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded sharp Cheddar cheese

What To Do:
  1. In a large skillet, melt butter over medium-high heat. Add collard greens, tomatoes, and sausage and cook 4 to 5 minutes, or until vegetables are tender.
  2. In a large bowl, whisk together eggs, salt, and pepper. Add mixture to skillet; cook without stirring until eggs begin to set on bottom. Stir egg mixture gently to form large pieces. Sprinkle with cheese and continue to cook until eggs are firm. Serve immediately.

Coffee Cup Scramble RECIPE FOR TODAY

Coffee Cup Scramble

  • 2 eggs
  • 2 tablespoons milk
  • 2 tablespoons shredded Cheddar cheese
  • Salt and pepper to taste

What To Do:
  1. Coat a 12-ounce microwave-safe coffee mug with cooking spray. Add eggs and milk; beat until blended.
  2. Microwave 45 seconds at high power; stir. Microwave 30 to 45 seconds more, or until eggs are almost set (see Note).
  3. Top with cheese, season with salt and pepper, and serve.

Since microwave ovens vary, you may need to adjust the cooking time.

20 de enero de 2017

Ingrid’s Smoky Mexican Breakfast RECIPE FOR TODAY

Mexican Smokey Baked Egg Breakfast
Ingrid’s Smoky Mexican Breakfast

Live below the line: Meals for under $2.25Prep time
Cook time
Total time
Recipe type: Cheap eats
Cuisine: Mexican
Serves: 1
What you need
  • ½ onion, finely diced
  • ¼ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ½ can black beans (or you could use baked beans, bortelli beans – whatever is the cheapest)
  • ½ can tomatoes (cherry, diced, whole peeled, again whatever is cheaper)
  • 1 x egg
  • 1 medium potato, cubed
  • cooking oil
How to make
  1. Preheat oven to 180C. Place potato on a roasting tray, spray or lightly coat with cooking oil and roast for 30minutes until golden.
  2. In a frypan on medium heat, add a splash of oil and saute onion for a couple of minutes. Add spices and mix around the pan for 1 minute. Add tomatoes and beans and mix through. Simmer for about 15 minutes until the sauce has thickened up. Crack an egg in the middle and place a lid on the pan until egg is cooked to your liking. Serve topped with roasted potatoes.

Mexican Coffee Cup Scramble RECIPE FOR TODAY

  • Mexican Coffee Cup Scramble

  • Ingredients
  • 1/2 cup frozen shredded hash browns
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon black bean and corn salsa
  • 1 tablespoon shredded Mexican cheese blend

What To Do:
  1. Coat a 12-ounce microwaveable coffee mug with cooking spray. Add hash browns and microwave on high 1 minute.
  2. Add egg and water; beat until blended. Microwave on high 30 seconds; stir. Continue to microwave until egg is almost set, 15 to 30 seconds longer.
  3. Top with salsa and cheese and serve immediately.
  • Microwave ovens vary, so adjust your cooking time as needed.
  • Our Test Kitchen used ready-made refrigerated black bean and corn salsa; which is available in most markets. Of course, this recipe tastes great with any salsa or even without!

19 de enero de 2017


Chilaquiles Verdes / Karl PetzkeChilaquiles Verdes / Karl Petzke
Chilaquiles Verdes / Karl Petzke
Resultado de imagen para chilaquiles recipes in english
Salsa Verde
8 medium tomatillos (about 1 1/2 pounds total weight), husked and rinsed
1 serrano or jalapeño chile, stemmed
1/2 white onion, halved again
2 garlic cloves
1/2 bay leaf
Pinch of dried oregano
Pinch of dried thyme
1/2 teaspoon salt
1/4 cup low-sodium chicken broth
1 tablespoon corn oil
Vegetable oil for frying
12 6-inch corn tortillas
2 large eggs, beaten
1/2 cup shredded Monterey jack cheese
2 tablespoons crumbled queso fresco or mild feta cheese
3 tablespoons finely chopped white onion
1 tablespoon finely chopped fresh cilantro
Crema fresca or sour cream for garnish

To make the salsa verde: Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes. Remove from the heat and let cool slightly.
Carefully transfer the boiled vegetables, along with the cooking water, to a blender. Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety. Add the 1/2 bay leaf, oregano, thyme, salt, and broth. Continue to puree until smooth. You should have about 1 quart of salsa verde.
Place a wide pot or pan over medium-high heat and coat with the corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes. Cover, reduce the heat to very low, and keep warm while you finish the chips.
Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375°F over medium-high heat. Stack the tortillas and fan them with your thumb to separate. Cut the tortillas into 8 wedges like a pie.
Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes. Remove the chips to a paper towel-lined baking pan or brown paper bag to drain and cool. (Let the oil return to the proper temperature between batches.)
To finish the chilaquiles, uncover the salsa verde and raise the heat to medium. Just when it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it. Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips. Sprinkle the Jack cheese on top and let it melt.
Divide the chilaquiles among 4 plates. Sprinkle with the queso fresco, chopped onion, and cilantro. Garnish with the crema fresca and serve immediately.


Image may contain: food
Chilaquiles Rojos
Ingredientes80 gramos de pechuga de pollo sin hueso y sin piel
2 jitomates
2 chiles guajillos
1 chile de árbol
1 cebolla
2 dientes de ajo
8 tortillas de maíz
2 cucharadas de crema
1 rama de epazote
1 rama de cilantro
1/2 taza de aceite vegetal
pimientas al gusto
sal al gusto

Limpie 80 gr de pechuga de pollo, que no tenga ni piel ni huesos y póngala en una cacerola. Cubra la pechuga de pollo con agua e incorpore 1/2 cebolla, 1 diente de ajo y sal al gusto. Hierva el agua a fuego alto, tape la cacerola y deje el pollo cociendo en el agua hirviendo por 20 minutos.
Corte 8 tortillas de maíz en triángulos, al finalizar reserve. Vierta aproximadamente 1/2 taza de aceite vegetal en una sartén, de tal manera que tenga una capa de aceite de aproximadamente 2 cm de altura. Caliente el aceite a 180º C. Ponga los triángulos de tortilla que quepan en la sartén y fríalos por unos 2 minutos, hasta que estén dorados; muévalos regularmente con unas pinzas. Transfiera los triángulos de tortilla (totopos fritos) a servitoallas para que se sequen. Repita los 2 pasos anteriores con los triángulos de tortillas restantes, al finalizar reserve.
Para la salsa roja, remueva las semillas y las venas de 2 chiles guajillo y de 1 chile de árbol. Ponga los chiles en una cacerola, también incorpore 2 jitomates. Cubra estos ingredientes con agua y hiérvala a fuego alto. Deje los ingredientes cocer en el agua hirviendo por unos 4 minutos, hasta que los chiles se suavicen. Transfiera los chiles y los jitomates a una licuadora, también agregue 1/4 de cebolla, 1 diente de ajo, pimienta al gusto. Licúe muy bien estos ingredientes, al finalizar reserve. Verifique que el pollo esté bien cocido, su color debe de ser blanco por fuera y por dentro. Sino cuézalo por más tiempo. Saque el pollo de la cacerola y deshébrelo; al finalizar reserve.
Caliente en la cacerola a fuego medio 1 cucharada de aceite vegetal. Ponga en la cacerola la salsa que se preparó, 1 rama de epazote y sal al gusto. Mezcle los ingredientes y hierva la salsa a fuego alto. Cuando hierva reduzca a fuego medio y cueza la salsa por unos 3 minutos, hasta que se espese un poco; mueva ocasionalmente. Reduzca a fuego bajo, ponga en la cacerola los totopos fritos que doró e intente mezclarlos con la salsa (no los rompa). Cueza los totopos por unos 3 minutos, hasta que la salsa tenga una consistencia muy espesa; mueva ocasionalmente. Al finalizar reserve.
Para decorar, corte finamente 1/4 de cebolla y 1 rama de cilantro; al finalizar reserve. Descarte la rama de epazote que puso en los chilaquiles. Sirva los chilaquiles y agrégueles 2 cucharadas de crema, la cebolla que picó, espolvoree 2 cucharadas de queso fresco molido y el cilantro que cortó.


corn tortillas
red or green salsa
Cut tortillas into strips or wedges.  Heat a little vegetable oil in a cast iron skillet until very hot, almost smoking.  Add enough tortilla pieces to cover the bottom of the pan and cook on both sides until crisp.  If working in batches, keep cooked pieces warm in a low oven.  Set cooked tortilla strips aside while frying the rest of the rest in batches.
Once you’ve worked through all of your tortillas, return them all to the skillet over low heat and pour in salsa so it nearly covers the tortilla strips.  Simmer for a minute or two, then serve with as many extras as you see fit.
beans of your choice—black, pinto, refried
chopped bacon, chorizo, or veggie crumbles
queso fresco or other cheese
diced onions
fried egg