Migas, or really delicious Tex-Mex style eggs

Migas, which translates to "crumbs" is a Tex-Mex style dish that is the perfect way to use up those leftover, broken tortilla chips in the bottom of the bag (seeing as how frequently my husband goes through chips and salsa, we always seem to have).  The chips, when mixed with scrambled eggs, salsa and cheese make for an absolutely heavenly combination.  I had read about the concept on a couple different blogs and one night last week when we were fending for ourselves decided to give making them a try.  I was very glad I did.  Even the husband (who was skeptical at first) was very impressed.  Apparently, they're a breakfast staple in Austin, but seeing as I've never been there, I wouldn't know.  What I do know, however, is that this is a simple and fantastic dish that is perfect for breakfast, lunch or dinner. 

Migas
(serves one)
cooking spray
1/4 cup pico de gallo, salsa, (or combination of finely diced onion, peppers and tomatoes)
1/2 cup crushed tortilla chips, plus more for garnish
2 eggs, well beaten and seasoned with salt and pepper to taste

1/4 cup shredded cheese (Mexican blend or colby-jack recommended)
chopped cilantro for garnish

In a small saute pan coated with cooking spray over medium heat, combine pico de gallo or salsa and crushed tortilla chip.  Stir to combine.  Pour in eggs and allow to set, folding ever so gently (do not stir and only fold as infrequently as possible.  Basically, you just want to push a section of eggs once they've set toward the middle and then tilt the pan so that the runny part gets to run onto the pan) until eggs are fully set but not dried out.  Sprinkle cheese over top of eggs, reduce heat to low and cover just until cheese melts (1-2 minutes).  Remove from pan and transfer to a plate.  Top with more crushed tortilla chips and chopped cilantro to garnish.  

Recipe Mash Up: Breakfast Burritos

I know I am not alone when I say that I really enjoy the t.v. show, "Glee."  I especially love episodes that have song mash up's--when they take a couple familiar songs and combine them in a clever way.  This is what I would consider a mash up of some of the recipes I've posted in the past, and thus, this post has links galore (cleverness, I guess could be debated, but deliciousness is a sure bet!).

Spinach, White Bean and Sweet Potato Enchiladas with Goat Cheese

I know, this sounds like a really strange combination. It turned out really good. Trust me. It's hearty, substantial and my husband went back for thirds. And it all came together because I hadn't been to the grocery store in about two weeks and had a rather odd assortment of odds and ends that needed to be used up. The little bit that was left over made an excellent lunch the next day as well! Walk on the eclectic side and give it a try!

Spinach, White Bean and Sweet Potato Enchiladas with Goat Cheese

1 medium sweet potato
1 cup frozen spinach, thawed and drained
1 15 oz. can white beans (cannellini)
1/2 teaspoon garlic powder
1/2 teaspoon cumin
4 oz goat cheese
2 cups shredded monterrey jack cheese, divided (or another Mexican style cheese)
1/4 cup green chiles, chopped (or one small can)
1/2 cup pico de gallo or jarred salsa
about 8 corn tortillas
non stick cooking spray

Topping:
1/2 cup reduced fat sour cream or plain yogurt
1 cup green salsa
1/2 teaspoon cumin
big handful of cilantro, washed (about 1/4-1/2 cup)
fresh squeezed juice of 1/2 lime

Wash sweet potato and poke holes in it. Microwave on high for about 5 minutes or until tender. Cut open and allow to cool until easy to handle. Cut into bite-sized chunks. In a medium-sized bowl, combine sweet potato, half of shredded cheese and rest of ingredients up to the corn tortillas. Stir until well-combined. The goat cheese should give it a creamy consistency. Set aside.

Preheat oven to 400 degrees.

In a blender or a food processor, combine topping ingredients. Blend until it becomes a smooth sauce and set aside.

Grease a baking dish with non-stick cooking spray. Warm the tortillas in the microwave for about 30 seconds or just until pliable. Take one tortilla at a time, spread a large spoonful (about 1/4 cup) of filling on middle of tortilla, roll the tortilla up and place, seam side down, into baking dish. Repeat with filling and tortillas until used up.

Pour sauce over top of enchiladas and top with remaining half of shredded cheese. Cover dish with foil and bake at 400 degrees for about 30 minutes, or until enchiladas are bubbly and cheese is melted. Remove foil and allow to bake about 3-5 minutes longer, just until cheese starts to brown.

Top servings with additional pico de gallo and sour cream, if desired.

Pi-Co De-Gall-o

Pretty, Pretty Pico DeGallo...

I cannot take credit for this one...even though my husband might love this stuff more than just about anything except for Jesus. It is originally from the Pioneer Woman's food blog. But really, I mean, how many different versions of pico de gallo can you really come up with? It's pretty hard to be original after awhile! No matter how you dice it (ha ha, cause there's lots of dicing in this recipe!), it's pretty darn good and very time-appropriate since we are coming into full season of fresh tomatoes! With this secret unlocked, you will refrain from buying jarred salsa again and faint at the idea of spending $5 for a container from the refrigerated section. Finally, the quantities (even though I've made suggestions) are really to taste. Experiment away!

Pico De Gallo

5-6 Roma tomatoes, small dice
1/2 red onion, even smaller dice
1/2-1 jalapeno, even smaller dice (just kidding, I would call this minced!)
big handful of cilantro, roughly chopped
juice of half a lime
kosher salt to taste

Chop up tomatoes and put them in a large bowl. Dice up your onion and add to the tomatoes. Finely mince your jalapeno (as small as you can because the smallest, most sensitive person in the house will most likely get the spiciest bite!), add to the bowl. Chop up the cilantro and add it to the party. Squeeze the lime juice over the tomato mixture. Stir to combine and salt to taste. Who has the Tostitos? It's party time!

Note: I don't have a picture, but now that you have made traditional pico de gallo, try using fruit to make something a little more exotic! Again, credit ought to be given to the P.W.

Pineapple-Mango Salsa
1/2 fresh pineapple, diced
1 ripe but still firm mango, diced
1/2 red onion, finely diced
1/2-1 jalapeno, minced
big handful of cilantro, roughly chopped
juice of half a lime
kosher salt to taste

Mix all the ingredients together. You know the drill. This is especially delightful with grilled chicken, pork tenderloin or fish! Let the dining al fresco commence!