We be jammin’ or Figapalooza Part II

Well we’re continuing with last week’s figgy theme and making fig jam. As I’ve previously mentioned, we have a crazy number of black jack figs thanks to 2 very healthy trees out back. It’s a constant battle to try to get to all the figs before they start falling off the tree and then become an all you can eat buffet for various critters. This week’s effort to stave off the figpocalypse is jam. Now I can’t be bothered with all the boiling and vacuum sealing of jars, so I prefer to make freezer jams. They last up to 10 days in the fridge and 6 months in the freeze. So they’re an easy and convenient type of jam to make in small batches.

Super Easy Fig Freezer Jam

  • 1 lbs fresh figs roughly chopped
  • 1 cup granulated sugar
  • juice of 1/2 a lemon
  • zest of half a lemon
  • 1/4 cup water

Toss all the ingredients into a blender or food processor and blend for 15-30 seconds. Pour mixture into a heavy bottomed sauce pot. Bring to a boil over high heat stirring constantly. Reduce heat to medium and let boil for about 10 minutes, stirring frequently. Remove from the heat and portion into clean canning jars. Loosely cover with the lids and let cool to room temperature. Place in the fridge and use within 10 days.

Yep, it’s that’s easy.

 

Superfood Smoothie Buddha Bowl Thingies

Orange and White fruits accent this blue spirulina and nice cream smoothie bowl

 

Some of you may be aware that I am allergic to melons and strawberries. They’re easy enough to avoid but it means that getting a smoothie bowl at someplace like Jamba Juice or Nekter is out of the question. So I make them at home. This week I’ll share 3 smoothie bowl recipes so you can make your own at home.

A really good blender or food processor is a must for these recipes. I try to keep a good supply of mangos, dragonfruit, berries and bananas up in the freezer. As well as steel cut oats and coconut milk in the pantry and Greek style yogurt in the fridge, I frequently use these to make overnight oatmeal so they’re super handy to have on hand and perfect for smoothie bowls. Things like chia seeds, nuts, puffed rice and shredded coconut are also nice to keep around to add texture and extra fiber to the smoothie bowls. There are also any number of protein powders and supplements out there that you can also add if you choose. I’ve used blue spirulina, butterfly pea powder, matcha powder, and pea protein powder, but they aren’t necessary and I use them more for color than for their nutritional properties.

Butteryfly Pea Powder blueberries and Blackberries give this smoothie bowl is purple color

Butterfly Pea Oat Bowl

1/2 cup steel cut oats

1/2 frozen banana chopped

1 tsp butterfly pea powder

1/2 cup coconut milk

1/2 cup greek yogurt

1/4 cup frozen blueberries

Toss everything into a food processor or blender and blend until smooth.

 

PInk pitaya, dried cherries and raspberries give this bowl its pinkish hue.

Very Berry Dairy Free Smoothie Bowl

1/2 cup coconut milk

4 or 5 coconut milk ice cubes

1/2 cup steel cut oats

3 TBS freeze dried cherries

1/4 cup frozen raspberries

1/2 cup frozen pink pitaya/dragonfruit

1 frozen banana chopped

Combine all the ingredients except the coconut milk into the blender, slowly add in the coconut milk to get the blender going. Bend until smooth.

 

Frozen Bananas and coconut milk make up the base for this smoothie bowl.

Nice Cream Smoothie Bowl

4 frozen bananas chopped

1/4 tsp blue spirulina powder (optional)

1/4 cup coconut milk

2 tsp honey or agave syrup.

Blend until its the texture of soft-serve ice cream and serve

 

Enjoy and as always let me know how you liked these recipes

Getting Toasted

 

Avocado Toast..BLTA Edition

I love going out to brunch like anyone else and there’s some really great (and overly popular) brunch spots within walking distance of our house. But what I don’t like is the often long wait for these very popular (crowded and busy) brunch spots. So that’s where having an arsenal of quick and easy to prepare brunch worthy recipes comes in. So this week’s post is exactly that, a few quick and easy recipes for dressing up toast. A good toast needs a solid foundation and I’m partial to sourdough for toast and there’s an added benefit that sourdough is Low FODMAP diet friendly. But you can use whichever bread like base you’d like.

Avocado Toast

First up is that brunch mainstay, Avocado Toast in this case, the Bacon Lettuce Tomato and Avocado edition.

Freshly picked tomatoes, micro greens and crumbled bacon dress up this avacado toast

For my version, I coat sourdough bread in bacon grease and toast on a griddle until golden brown on each side. In a small bowl, I mash 1 avocado with salt, pepper, 1 tablespoon of freshly squeezed lemon juice and 1 teaspoon of mayonaise together. Feel free to add any herbs that you like then top with micro greens which is acting as the lettuce in this case, fresh tomatoes and crumbled bacon and season with salt and pepper. It’s that easy.

Fig Toast

Our next toast features figs which are just starting to come into to season here. We had a decent amount of rain and expect another bumper crop of figs from the two trees out back. So this will come in handy to highlight the figs as well as use them up.

For fig toast, mash 8 ounces of goat cheese with 2 tablespoons of honey and a pinch of salt and pepper. Spread on toasted bread and top with quartered figs, top with a drizzle of honey and crumbled blue cheese. Place under the broiler until the blue cheese and figs start to brown. To take this over to the savory side, add candied bacon and caramelized onions. This would be good on soda bread or a cinnamon raisin form.

The next few recipes use whipped feta which is a great salty tangy alternative to cream cheese or goat cheese.

Whipped Feta

  • 8 oz of crumbled feta
  • salt and pepper to taste
  • 6 oz of mascarpone cheese

Toss all the ingredients into the bowl of a food processor and whip until smooth. This takes about 2-3 minutes.

Pastrami Smoked Salmon with Whipped Salmon

We recently discovered that our local Trader Joe’s has pastrami style smoked salmon and it’s really good. They also have a really good gluten free everything bagel. Whipped Feta and micro-greens make a great accompaniment to the salmon and bagel.

Tomato and Whipped Feta Toast

Tomato and Whipped Feta Toast is as simple as it sounds, its just really fresh tomatoes on top of whipped feta. A finish of a really good olive oil and a pinch of salt and pepper will bring out the sweet brightness of the tomatoes. This is a great way to really show off homegrown tomatoes.

Roasted Corn Cucumber Tomato Salad with Whipped Feta Toast

Roasted Corn Tomato and Cucumber Salad

  • 2 cups of fresh corn kernels
  • 2 medium sized tomatoes seeded and cut into cubes
  • 1 medium sized English Cucumber
  • 1 Tablespoon of fresh dill, chopped
  • 2 Tablespoons flat leaf parsely (Italian Parsley) finely chopped
  • Juice of 1 lemon
  • 2 Tablespoon Olive Oil divided
  • salt and pepper to taste

Spread out the kernels of corn on a baking sheet lined with aluminum foil. Toss with 1 tablespoon olive oil and salt and pepper. Roast in an oven preheated to 425F until kernels start to brown and blacken, stirring occasionally to prevent sticking. Allow the cool to room temperature. In a large bowl combine, corn, tomatoes, cucumbers, and herbs and dress with the remaining olive oil, salt and pepper.

The toast part is dead simple, just spread whipped feta on the toasted bread of your choice and top with the salad.

That’s it. All are super easy, flavorful and seasonal.

 

 

 

 

 

French Toast – Crowd Pleasing Brunch Edition

French Toast casserole style made with store bought cinnamon bread and fresh berries

This weeks recipe is a super easy way to make French Toast for a crowd. Typically if you’re making French Toast or pancakes for a large group, there’s inevitably someone waiting around hungry while whoever’s cooking is furiously trying to get fresh and hot pancakes/French Toast served as quick as possible. Not only is this extremely stressful for the cook it’s not particularly conducive for folks to gather around the table and eat at the same time.

Essentially what we’re making here is a French Toast Casserole or bread pudding. For added convenience, I used store bought, pre-sliced cinnamon bread that I cut diagonally and let sit out on a wire rack for an hour so that it would start to stale. This allows the bread to absorb more of the custard without becoming a soggy slimy mess. Alternately you can toast the bread but that’s one more step and this is all about ease and convenience.

To augment the menu, I’d suggest having things like granola, yogurt with fresh fruit, baked eggs, quiche or a Spanish style tortilla and sausage/bacon which you can bake ahead and warm up along side the French toast the last 15 minutes of baking. Here’s the recipe:

Recipe

  • 1 egg for every 4 slices of bread
  • 2 slices of bread per person
  • 1 cup half/half for every 4 slices of bread
  • 1 tsp cinnamon
  • 1/2 TBS brown sugar for 4 slices of bread
  • butter or cooking spray
  • pinch of salt
  • fresh berries (optional)
  • Powered sugar (optional)

Spray a large casserole pan with cooking spray or coat with butter and set aside. In a large bowl, mix half/half, eggs, sugar, salt and cinnamon until well combined and set aside. Arrange sliced cinnamon bread in the casserole dish and then pour the custard mixture over the bread. Let sit for 15 minutes to ½ hour so the custard can be absorbed by the bread. Preheat oven to 350F. Bake casserole at 350F for 45 minutes to 1 hour or until the egg mixture is set in the middle. To serve, dust with powdered sugar and top with fresh berries. That’s it, and it’s that easy.

Sweet Meets Savory…

Half a Cornish Game Hen fills in for chicken thighs and drumsticks over a cornbread waffle for a play on traditional chicken and waffles

So last week we celebrated Valentine’s Day.  Invariably one of us winds up sick on Valentine’s Day so we don’t have a good track record of actually being able to complete any of the plans that we make. This year I decided to forego any attempt at making reservations or any elaborate surprises and shenanigans and decided to cook at home and to make one of my wife’s favorite meals, Chicken and Waffles.

We’re fortunate enough to live a scant 2 miles from the Mecca of Chicken and Waffles, Roscoe’s (get the Obama Special). Roscoe’s does an amazing traditional Southern-inspired Chicken and Waffles along with all the traditional Southern sides. I love their Chicken and Waffles and wouldn’t dream of trying to emulate their recipes. But I will gladly use their recipe for inspiration.

My flavor inspiration came from the Southwest and Mexico. I made a corn and jalapeño waffle and marinaded Cornish Game Hens overnight with buttermilk seasoned with Chulula Hot Sauce, cinnamon, allspice, nutmeg, oregano, cracked black pepper, salt and ground ancho chile. I dredged the game hens in seasoned flour and crushed up cornflakes before frying. For the syrup, I used a dark agave with melted butter, cinnamon and a bit of Doña Maria Mole in it.

I wanted my waffle to have a strong corn flavor, so I used creamed corn, cornmeal and ground freeze dried corn to play up the corniness. Here’s the recipe:

Jalapeño Corn Bread Waffle

  • 1  ¼ cup corn meal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 3/4 cup milk
  • 1 14.75oz can creamed corn
  • 4 TBS melted butter (slightly cooled)
  • 1 large egg, lightly beaten
  • 1 jalapeno diced
  • 2 TBS ground freeze dried corn (optional)

In a large bowl, combine cornmeal, baking powder, salt, dried corn, sugar and flour and mix a few times with a whisk to combine. In a blender, combine, the jalapeño, egg, corn, and creamed corn and blend until the mixture is smooth. Slowly mix the wet ingredients into the dry until blended then add the melted butter and blend until well combined. The batter will be grainy looking but try to work out the bigger lumps of cornmeal and flour. Set batter aside. Oil and heat waffle iron according to manufactures directions. Place a wire cooling rack on a baking sheet and heat oven to 250F. Place cooked waffles in oven to keep warm.

Buttermilk Chicken Marinade

  • 1 cup buttermilk
  • 2 cloves of crushed garlic
  • 2 TBS you favorite Mexican style Hot Sauce
  • 1/4 tsp ground clove
  • ¼ tsp ground nutmeg
  • 1 tsp ground cinnamon
  • ¼ ground allspice
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • ½ ground ancho chili

Place all the ingredients in a 2 gal sized zip top bag add the chicken and marinade in the fridge overnight or for at least 4 hours.

Dredge

  • 1/4 tsp ground clove
  • ¼ tsp ground nutmeg
  • 1 tsp ground cinnamon
  • ¼ ground allspice
  • 1 tsp dried oregano
  • 1 TBS salt
  • 1 tsp fresh ground black pepper
  • ½ ground ancho chili
  • 1 cup A/P flour
  • 2 cups crushed cornflakes

Fill a cast iron skillet of dutch oven to half full with cooking oil and heat cooking oil to 360F. Place ingredients into a paper grocery bag, Remove chicken from the marinade and remove excess marinade. Toss into the season flour and knock off the excess.

 

Cornish game hens dredged in seasoned flour an crushed cornflakes.

Place on cookie sheet with a wire rack and continue to dredge all the pieces of chicken. Fry until internal temperature of chicken reads 165F on an instant read thermometer.

 

Enjoy…..

 

 

Easy Lemon Scones

Lemon Scones paired with a whipped lemon honey and raspberry compound butter

It’s still Lemonpalooza around here. Our lemon tree is going crazy and we’ve got a lot of fruit ripening right now. So we’re scrambling to find things to do with all the fruit. Our tree produces grapefruit sized lemons with really thick peels which are ideal for cooking, because they produce a lot of juice and the peels are perfect for resting.

This weeks recipe is for lemon scones. Scones are a really easy and simple dessert and as we discussed last week, just by swapping ingredients here and there you can really change to flavor profile of scones. Scones are essential a type of biscuit, my recipe calls for baking powder as the leavened. I use the food processor for cutting the butter into the dough, but if you don’t have one, you can use a couple of butter knives, a fork or a pastry blender.

Ingredients

2 cups all purpose flour

6 TBS chilled butter

½ cup kaffir (can sub sour cream, plain yogurt or buttermilk)

⅓ cup granulated sugar

½ tsp lemon extract

½ tsp vanilla extract

½ tsp salt

1 TBS lemon zest

1 tsp baking powder

1 TBS sanding sugar

¼ cup milk

Place all ingredients except milk, zest, kaffir and sanding sugar into the bowl of the food processor. Pulse 20 to 30 times, add the zest and slowly drizzle in the kaffir while pulsing the food processor. Dough should look like wet sand this should take about 10 pulses and should look like this:

Flour, salt sugar, baking powder, butter, zest, extracts and kaffir have been pulsed in a food processor until it is the consistency of wet sand.

Turn dough out onto a floured work service and form into a 1 inch thick disk like so:

Scone dough has been formed into a 1″ thick x 7″ round and will chill in the fridge for an hour before cutting and baking

The dough may still be slightly crumbly and that’s ok. Wrap the dough in wax paper or plastic wrap and place into the fridge to chill for at least an hour.  Remove the chilled dough from the fridge and cut into wedges.

chilled dough cut into wedges

Place wedges on to parchment lined baking sheet and brush with milk

unbaked scones being brushed with milk

Dust the milk brushed scones with sanding sugar.

scones being dusted with sanding sugar

Bake scones in an oven preheated to 400F for 15-18 minutes. Scones should be golden brown on the bottom and starting to turn golden brown on the edges.

 

Mmmm Donuts…

freshly decorated donuts and fritters

A few weeks back, I made peach fritters and teased that I will show you how to make the donuts that are actually the beginning of the fritter process. Raised donut are pretty easy to make and the ingredients are inexpensive. The process takes a few hours, but that’s mostly idle time waiting for the dough to rise and proof a few times. Donuts are also a fun way to get the young’ns in the kitchen to help and have fun decorating their own donut creation. So without further stalling, here is my recipe for Yeast Raised Donuts.

Yeast Donuts Recipe

Ingredients

2 packets instant yeast

4 cups All Purpose Flour

1 ½ cups whole milk

⅓ cup shortening

⅓ cup warm water

2 eggs

1 tsp vanilla extract

1 tsp salt

¼ cup buttermilk powder

Instructions

In the bowl of a stand mixer, bloom the 2 packets of yeast in warm water and set aside.

yeast getting frothy.

While yeast is blooming, melt the shortening in the milk over low heat then set aside to cool.

In a large bowl, mix salt, flour and buttermilk powder.  The yeast should be frothy by now. slowly add the milk shortening mixture, beaten eggs to the yeast mixture.

Gradually add the flour and mixing with the paddle attachment until all the flour has been added. Switch to the dough hook and mix for about 5 minutes or until the dough starts to pull away from the sides of the bowl. The dough will be quite sticky but that’s ok. Turn the dough out into a greased bowl and cover with a tea towel or grease cling wrap. Let the dough rise until its doubled in size. Pound it back down and let it rise a second time.

Once the dough has risen a second time, turn it out onto a floured work surface and knead the dough for about 5 minutes, adding bench flour if the dough starts to stick. Then roll the dough out to about ½” thick and cut to desired shape and fry at 350F until golden brown. Let drain and cool on a wire rack before decorating.

The decorating

For me, the fun part is the decorating and coming up with interesting taste combinations.

Basic Glaze

Classic donut glaze

2 cups powdered sugar

2 TBS melted butter

Pinch of salt

1 TSP Vanilla Extract

1/2 cup whole milk

In a small bowl combine the powdered sugar, butter salt and vanilla extract. Gradually add the milk until you have a fairly loose mixture. This glaze is good for fritters or for basic glazed donuts.

Chocolate Glaze

S’mores donut with easy chocolate glaze

its basically the same recipe as above with the addition of 4 TBS cocoa powder.

Chocolate and Coffee Glaze

chocolate and coffee donut with dark chocolate and coffee topping

2 cups powdered sugar

2 TBS melted butter

Pinch of salt

4 TBS Cold Brew Coffee

1/4 cup milk whole milk

4 TBS Cocoa Powder

In a small bowl combine the powdered sugar, butter, salt, cocoa and coffee. Gradually add the milk until you have a fairly loose mixture.

Maple Glaze

Maple glaze with crispy bacon

2 cups powdered sugar

2 TBS melted bacon grease

Pinch of salt

8 TBS premium maple syrup

1/2 cup whole milk

In a small bowl combine the powdered sugar, bacon grease, salt, and maple syrup. Gradually add the milk until you have a fairly loose mixture.

Or..

You could just keep it simple and toss the donuts in some powdered sugar, cinnamon sugar or plain ol’ white granulated sugar.

Bonus…

I made passionfruit curd and filled some of the donuts with it. Here’s how to make passionfruit (or any) curd:

6 Egg Yolks

3/4 cup granulated sugar

½ cup Passionfruit juice

3/4 stick chilled butter cut into cubes

In a heavy bottomed sauce pan combine egg yolks, sugar, passionfruit juice, in a heat bottomed sauce pan over low heat, stir constantly until mixture thickens and coats the back of a spoon. Run mixture through strainer to remove any large pieces. Then slowly stir in the butter until all the butter has been added and is melted. Cover curd directly with cling wrap to prevent a skin from forming and let cool in the fridge before using.

To use as donut filling, Put curd into a pastry bag fitted with the largest round tip you have. Insert the tip directly into the side of the donut and slowly but firmly squeeze the pastry bag. You should be able to feel the curd filling the donut.

 

 

 

 

Peach Fritters

Fried and glazed with buttermilk peach glaze just waiting to be eaten.

The inspiration for this week’s post was a sort of necessity is the mother of invention kind of thing. I had been toying with making donuts for several weeks originally planning on making malasadas, which are a type of donut popular throughout Hawaii. So I’ll save that idea for another time and make buttermilk peach fritters. Why peach? Well as has been the theme of late, I have a whole lot of peaches and apricots that need to be used up. I’ve had my fill of fruit salads and cobblers for a while, since that’s how we’ve been using up the fruit so far this summer.

Now my goal was to make the style of fritters you get from donut shops versus drop style. So first things first. I’ll need to make a yeast based donut dough.

Yeast Donuts Recipe

Ingredients

2 packets instant yeast

4 cups All Purpose Flour

1 ½ cups whole milk

⅓ cup shortening

⅓ cup warm water

2 eggs

1 tsp vanilla extract

1 tsp salt

¼ cup buttermilk powder

Instructions

Bloom yeast in bowl of warm water.

yeast getting frothy.

While yeast is blooming, melt the shortening in the milk over low heat then set aside to cool.

In a large bowl, mix salt flour and buttermilk powder.  The yeast should be frothy by now. So put the yeast water mixture in the bowl for a stand mixer and slowly add the milk shortening mixture and beaten eggs.

adding milk, egg, shortening and vanilla to mixer.

Slowly add flour.

gradually adding flour and mix with paddle attachment.

Once all the flour is added, Switch to dough hook and mix on medium until the dough starts to pull away from the sides of the bowl, this should take about 5 minutes while mixing on medium.

See the video below to get an idea of the texture you’re looking for.

Place dough into a greased bowl and cover with a clean towel or cling wrap and let rise till doubled in volume.

Peach Fritters

Now for the fun part, the actual making of the fritters. I rolled the dough out to about ½” thickness and cut out 8 donuts using a 3″ round biscuit cutter (we’ll get back to those another post). I gathered the scraps and kneaded them into ball, periodically dusting with bench flour if the dough started to stick. I rolled the dough out ½ thick and then spread approximately 1 cup of chopped up peaches (reserving some of them to use for the glaze) . I then dusted the peaches with pumpkin pie spice and some of the bench flour. Then I rolled it all into a log and used a bench scrapper to slice the log into ½ thick slices and then cut again diagonally. You should have a bunch of dough and peach pieces that are about the size of the peach chunks you started with. Now form into tennis ball to baseball sized balls and flatten those into disks and dust with bench flour. Place on a floured baking sheet  and cover with a tea towel and let proof in a warm area until the dough doubles in size.

Here’s a video to walk you through the process:

Once they’ve doubled in size like this:

fritters doubled in size and ready for the fryer

Fry at 375F until golden brown

Let them drain and cool on a wire rack for about 15-30 minutes before glazing.

Buttermilk Peach Glaze

½ cup of chopped peaches that were reserved from earlier

1 cup water

2 cups of confectioners sugar

1 tsp vanilla extract

2 TBS buttermilk powder

⅛ tsp of ground ginger

¼ tsp pumpkin pie spice

½ tsp salt

In a small sauce pan over low heat, heat the peaches and water until the peaches soften. Remove from heat and mash the peaches with a fork. Let mixture cool. Strain the mixture through a fine strainer, but reserve about a tablespoon of the mashed fruit. In a Medium sized bowl, mix the confectioners sugar, ginger, pumpkin pie spice, salt and buttermilk powder with a whisk. Slowly add the peach syrup and mix until the mixture is the consistency of honey. Add the vanilla.  Using a couple of forks, dip the fritters into the glaze then turn over to coat the other side. Let excess glaze drain off then move to a wire rack. Let the glaze set up before handling the fritters (about 5 minutes).  Enjoy

Bananas Foster

I prefer my bananas to be on the greener firmer side, so when they start to get too ripe, I’m not likely to eat one as a snack or a quick grab and go breakfast. The overly ripe bananas are ideal for banana bread, which I’ll cover in a future post, or caramelizing and using for topping on pancakes, ice cream or yogurt, or as an alternative to jelly on peanut butter sandwiches. If you add rum its bananas foster, if you leave out the rum its caramelized bananas.

Caramelized Bananas
1/2 a stick of butter
1/2 cup dark brown sugar
a dash of cinnamon
a dash of salt
1 oz. of dark rum or spiced rum (for Bananas Foster)
2 to 4 ripe bananas, cut in half lengthwise, then cut crosswise into 1/2″ pieces

In a non-stick skillet over medium high heat, melt the butter until it begins to bubble, add the salt, cinnamon and bananas. Cook the bananas for about 1 minute until they are heated through, stirring constantly. Add the brown sugar and cook until the sugar is melted. Again stirring constantly.

To make bananas foster, remove the skillet from the heat, and pour in the rum. CAUTION! NEVER, ever, ever add alcohol to pan that is directly on a burner or flame. Always move the pan off the heat. Your eyebrows will thank you.. Return the pan to the heat, and cook for another minute or two until the alcohol burns off. Don’t forget to stir….

The real breakfast of champions…after they’ve gone off their training diet

chilaquiles with fried egg, cilantro, scallions, and avocado.

chilaquiles with fried egg, cilantro, scallions, and avocado.

I love Latin American cuisines particularly Mexican food. One of my favorite dishes and one that’s a bit obscure here in the states is called Chilaquiles. Chilaquiles is a perfect dish for using up leftovers like chicken, salsa (I’ve included my green salsa recipe below) and corn tortillas. Its also a great dish for a buffet or brunch and can easily be extended by adding more tortillas and more vegetables.

The concept of chilaquiles is pretty simple, its just designed to be a filling dish to get you through the work day. It starts out with onions, chilies and garlic sautéed in a frying pan. Once the vegetables have softened add fried corn tortillas, they can be in the form of chips or leftover taco shells, whatever you have around. Add meat like shredded chicken or pork and then the salsa of your choice. Cook until the tortillas have softened up and the salsa is heated through.

Popular serving options are to top with cheese like cotija or queso fresco, crumbled feta is a good substitution for both, mexican crema which is similar to sour cream or creme fraiche, diced onions, cilantro, fried or scrambled eggs, and avocado slices.

Recipe
1 medium onion diced
1 diced jalapeño (optional)
1 small can of diced green chilies (drained)
3 diced cloves of garlic
3/4 cup crushed tortilla chips per person
1/2 cup shredded meat per person
1 egg per person
1/2 cup cheese
3/4 cup salsa per person
salt and pepper to taste

In a large sauté pan over medium high heat, heat 1 TBS of cooking oil add the onions, garlic, jalapeños and green chilies and cook until the onions are soften. Then add the meat, tortillas and cook for 3 minutes until the meat is heated, add the salsa turn down to medium and simmer. In a separate pan, heat up 1 TBS of oil and cook the eggs. If you’re serving this for a lot of folks, I’d suggest scrambling the eggs and having them on the side.

Sam’s Salsa Verde
6 Large Tomatillos, peeled rinsed and cut into quarters
4 Jalapeños stems removed and cut in half
2 Medium onions peeled and cut into quarters
1 head of garlic, with the cloves peeled
2 limes (juiced)
1 bunch of cilantro
1 bunch of scallions greens and whites chopped
2 TBS olive oil
Salt to taste

Pre-heat the oven to 400Fº, place the tomatillos, jalapeños, onions and garlic on a foil lined cookie sheet and drizzle with the olive oil. Roast the veggies in the oven for 10 minutes. Remove from the oven and let cool for an hour. Once the veggies have cooled, blend all the ingredients in a blender until everything is incorporated.

There’s a similar dish called Migas that’s popular in the Southwest, its basically the same ingredients, but they’re all incorporated into scrambled eggs. I’ll cover that at some other time.