Migas

This is a Spanish and Portuguese breakfast dish that is really yummy. We have it for dinner at times too. I don't really know how it is even pronounced!

1 Tablespoon butter
6 eggs
1 Tablespoon milk or water
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¾ cup shredded Monterrey Jack cheese
½ cup salsa (drained)
¾ cup crushed tortilla chips

Heat butter in a large nonstick skillet, over medium heat. Meanwhile, in a large bowl, whisk together eggs, milk, salt and pepper. Pour mixture into the pan and cook, stirring occasionally. Just before eggs are set, fold in cheese. After they reach desired doneness, stir in salsa and tortilla chips.


There are several variations out there--some recipes use tortillas rather than crushed tortilla chips, or they throw in guacamole or sour cream. You can be creative and use whatever you think will be tasty.

If we have it for breakfast, I'll usually do some hash browns along the side, but if we do it for dinner, maybe some Spanish rice and black beans.

Buttermilk Pancakes

We love a good breakfast for dinner around here! I found these on this bog ( http://blogchef.net/ ) I stumbled on one day, and we tried them today and they are SO good. The only bad part is buttermilk is not always something I have on hand in the fridge, so pancakes will have to become more of a planned meal in the future. Also, we add in choc chips for Brian and the kids, but I like mine normal. The website also looks like it has some good easy Chinese chicken recipes that I plan to try soon.

http://blogchef.net/buttermilk-pancakes-recipe/
Buttermilk Pancakes
2 eggs
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons butter
½ teaspoons vanilla extract
oil or cooking spray (for cooking)

Cooking Instructions:
Step 1: In a large bowl beat eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well until smooth and let batter set for a few minutes.
Step 2: Heat griddle or pan over medium heat. Brush lightly with oil or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, if or when the drops start to dance its hot enough.
Step 3: Pour ¼ cup of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone.

Sugar Cookies

This recipe came from my sister in law and has been a favorite of mine for years! I had some today that a gal at church made and they TOO we're SO good. I'm anxious to get that other recipe and see how it compares! Anyway, besides the taste, these are also good because there is no rolling and cutting shapes needed! Just make into normal cookie shapes and decorate with cute colored frosting and sprinkles!

Sugar Cookie Recipe:
1 1/2 cup Powdered Sugar
1 cup Butter (softened)
1 egg
1 tsp vanilla
1 tsp almond extract (I do extra vanilla and skip this, but most people LOVE this flavor)
1 tsp baking soda
1 tsp cream of tarter
2 1/2 cups flour

Mix Together powdered sugar and butter....
Mix in the remaining ingredients.....
Spoon onto cookie sheet ( I usually use my cookie scoop and then flatten them a tad with the bottom of a glass cup or something)
Bake @ 350
8-10 mins. (may look not done, but don't over bake or they WON'T be soft)
Frost when cool

I've never tried this frosting (I'm too lazy and use one off the store shelf, but I've heard good things!)

Frosting:
1/2 cup butter (soft)
pinch of salt
4 cups powdered sugar
2 egg yolks
1 tsp vanilla
3 T whipping cream

Sweet Potatoe Casserole

Yum, this is so good. And, it's from Cooking Light. Everytime I've made this for Thanksgiving, we run out. Last time, I made double and we still ran out.



14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
1/2 cup half-and-half
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
Cooking spray
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped pecans
Preparation
Preheat oven to 375°.
Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.

Blue Cranberry Sauce

I love Thanksgiving dinner, so it was hard for me to pick a favorite recipe. And, I didn't cook this year, so I wasn't really thinking about recipes. And, I know Thanksgiving has passed, so maybe you can use this for Christmas or next year. I'm going to post a few. This picture dosen't do it justice, it really is quite pretty.

Blue Cranberry Sauce

1 (12 ounce) package fresh cranberries
1 cup water
½ cup sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pint fresh blueberries

1. Wash and pick over cranberries. Place in a medium saucepan with water and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries pop.
2. Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
3. Removed from heat and mix in the blueberries (don’t be afraid to break a few, but don’t over mash). The sauce will thicken as it cools.
4. Transfer to a bowl, cool slightly.

This can be made up to 2 days ahead.

Chunky Potato Soup

Here's a pic! It was even more yummy tonight than before!

Ok, I' have already made this soup TWICE this season and keep forgetting to take a picture! But it is SO good. To be honest, it wasn't too great the first time, but when I made it again the next week I used way more flavoring and it made a HUGE difference.

3 medium red potatoes ( I use more-I need at least one potato chunk per bite!)
2 cups water (preferably reserved water from boiling potatoes)
1 small onion
3 Tbsp butter
3 Tbsp flour
Crushed Red pepper flakes
Black Pepper
3 cups milk
1/2 tsp sugar
1 cup shredded cheddar cheese
1 cup cooked/crumbled bacon (or I use real bacon bits cause I hate cooking bacon!)

Peel potatoes (I didn't even peel them the last two times and it was good too!) and cut into 1 inch cubes. Bring water to boil in a large sauce pan (or any pan big enough to hold the final soup in!) Add potatoes and cook until tender. Drain-reserving liquid, adding water if necessary.

Peel and finely chop onion. Melt butter in same pot over medium heat. Add onion and stir frequently until onion is translucent and tender, but not brown. Add flour to pan, and season with pepper flakes and black pepper to taste. (it gets a totally strange texture here, but once the rest is added it smooths back out-I promise!)

Gradually add reserved liquid, milk, and sugar to onion mixture; stir well. Add potatoes, cheese and bacon. Simmer over low for 30 mins, stirring frequently. You might want to taste test it before you serve, and feel free to add more salt, pepper or cheese or bacon even.....If I make it again, I'll try and remember to get a picture on here!

Curry Chicken

I usually half this for my family (two adults and 3 young kids) and we even have leftovers...The only downfall is that you have to only use half of a can of cream and mushroom, so the other half gets wasted. Also, remember I am picky and I still eat this, so give it a try! It's SO easy to make for a crowd also....

CURRY CHICKEN
2 cans Cream of Chicken
1 can Cream of Mushroom
2 TBSP Whorcestershier Sauce
1 tsp curry powder
2 TBSP milk
3-4 chicken breasts (boiled and shredded)
3 +/- Cups Cooked Rice

Over heat mix COC and COM. Stir in Whorcestershire sauce and curry. Simmer together until heated through. Add chicken, serve over rice.

Suggested Toppings: Cheese, tomatoes, sliced olives, green onions.

Brian's(if I have green onions, he'll top it with those also)

(Mine)

Chicken Tortilla Soup

I made this tonight and even my kids who claim they hate beans loved it!  

1 can of diced roasted tomatoes

2 cloves of garlic 

1 small onion chopped

Put in a pan and simmer to cook onion.

Then add:

1 can of corn (drained)

1 can of black beans (rinse and drained)

1 can of white beans (rinse and drained)

1 can of chili beans in mild sauce (I got the Busch brand)

2 cans of chicken broth 

1 handful of chopped cilantro

2-3 chicken breasts, cooked and cubed

Garnish with cheese on top.

Carrots....

Now that I did Septembers and Octobers posts, I thought I'd finish off with a Thanksgiving post for November. The only problem is I don't really have any thanksgiving recipes!! But I do have a a recipe I've been wanting to share. I buy carrots to munch on every now and then, but sometimes I need to get rid of them in bulk, so I'll throw this together and it tastes SO good. But I am a cooked carrot fan, so I may be biased...

Honey Glazed Carrots
2 Tablespoons extra virgin olive oil
2 Tablespoons butter
4 Cups thinly sliced and peeled carrots
Salt and pepper
2 Tablespoons honey

Heat oil and butter in a large skillet over medium heat. Add carrots, a pinch of salt, pepper and the honey. Stir and let cook for 10-12 minutes, or until softened to your liking. Transfer to a serving bowl and serve.

Lemon Poppyseed Chicken

This is probably a recipe EVERY already has....but if you're newly married, then add this one to your new collection! It is one of the easiest things to make and my kids love it also. This recipe I got from Shannon and it has lemon juice in it and I like it better than my old one without it!

Lemon Poppyseed Chicken


3 cups cooked rice
3 chicken breasts cooked and cubed or shredded
16 oz sour cream
1 can of Cream of Chicken
1 Tbs lemon juice
salt/pepper to taste

1 pkg (sleeve) crushed Ritz crackers
2 Tbs melted butter
2 Tbs poppy seeds

Cover bottom of 9x13 pan with cooked rice. In a separate bowl mix together chicken, sour cream, cream of chicken, lemon juice and S/P.

Spread over rice.

Cover with crushed Ritz crackers and sprinkle poppy seed on top. Drizzle melted butted on top of that.

Bake @ 350 for 25-30 mins

Black Bean Chili

This is a yummy chili, although my husband doesn't think it is really chili since it doesn't have any kidney beans in it. A vegetarian version follows. I do always add the corn from the vegetarian version into the black bean version, as well as the sour cream and cilantro.



BLACK BEAN CHILI

¾ lb. Ground beef
¾ cup sliced green onion
1 small red or green pepper, chopped
1/3 cup coarsely shredded carrot
1 14 ½ oz. can chopped tomatoes
1 15 oz. Can black beans, rinsed & drained
2 8 oz. Cans tomato sauce
1 ½-2 tsp. chili powder
¼ tsp. pepper
shredded cheddar cheese

In a 3-quart saucepan cook ground beef, onion, sweet pepper and carrot till meat is brown. Drain fat. Stir in remaining ingredients. Bring to boiling; reduce heat. Cover, simmer for 20 minutes. Season to taste with salt and pepper. Top with cheese, if desired.

SOUTHWESTERN VEGETABLE CHILI
Prepare black bean chili as directed, omitting beef. Cook onion, sweet pepper and carrot in 1 Tablespoon cooking oil. Stir in remaining ingredients plus one 8-oz. Can whole kernel corn, drained. Top with sour cream and fresh cilantro.

Edited to add picture and apologize for the horrible picture. I couldn't get a good one, sorry!

Barley Soup

This is mine and my  mom's favorite soup.  

1 lb ground beef

1 onion, chopped

Brown beef and onion together.

5 cups water

1 can diced tomatoes

4 medium carrots

2 stalks celery

1/4 catsup

3 beef boullion cubes

2 tsp season salt

1 tsp basil

bay leaf

1/3 cup pearl barley

1 med size can tomato sauce

Optional: potatoes, corn, or use stew meat

Add everything else to browned meat.  Cook until veggies are tender or until barley is done.  The barley I buy usually takes at least an hour to cook.

Broccoli Cheddar Soup

2 cups water

4 chicken boullion cubes

1 1/2 lbs broccoli (I use a large bag of florets from the freezer section)

1 small onion

Boil ingredients until cubes are dissolved and broccoli cooked.

In a separate pan:

1/2 stick margarine

1/2 cup flour

2 cups milk

Melt ingredients together, add milk slowly to avoid lumps.  Add 1 1/2 cups of grated cheddar cheese.  Combine into first pan and simmer until served.

My Dad's Favorite Soup

I don't know what to call this soup, no name for it.  But this is my dad's favorite soup and my kids love it too!

1 lb ground beef

1 tsp salt

1/4 tsp pepper

1/4 tsp oregano

1/4 tsp basil

1 pkg dry onion soup mix

6 cups water

1 cup tomato sauce

1 Tbsp soy sauce

1 cup celery, chopped

1 1/2 cup carrots, chopped 

2/3 cup peas (straight from the freezer is the easiest)

1 cup macaroni (pasta)

1 quart of tomato juice

Brown beef and then add everything but pasta.  Bring to boil and then simmer for about 45 minutes until veggies are cooked.  Add pasta and cook until done.  Add 1 quart of tomato juice and serve.

White Chili

1 lb. dry or 4 (15 oz.) cans of white beans (Navy or Great White beans)
(if using uncooked beans, soak overnight and then simmer 2 hrs.)
1 lg. onion – minced 2 c. sour cream
1 lb. cooked chicken -cubed 1 c. Monterey Jack cheese - grated
1 (7 oz.) can diced green chilies 1 tomato – chopped
1 tsp. ground cumin 1 T. cilantro – chopped
3 tsp. dried oregano 4 cloves garlic

Sautee chicken and onions. Add chicken & onions, garlic, green chilies, cumin and oregano to pot of beans. Simmer for 15 min. (Add 1 c. water if you don’t want it too thick). Add sour cream, cheese and cilantro. Continue to warm until melted. If in a crock pot simmer 1 - 2 hours then add cheese, cilantro and sour cream. Garnish with tomatoes.