Migas in a Taco Bowl

My family love eggs. I love them since they are a cheap, fast breakfast, brunch, or supper. When I added tortilla chips to the eggs, the kids thought this was the best thing ever. I thought they would even think it was more cool if they were served in Taco Bowls. I made my Taco Bowls from corn tortillas since they tied with the corn tortilla chips. They are really easy to make. I used these directions but there are even YouTube vidoes.

Migas in a Taco Bowl
4 large eggs
2 egg whites
2 Tbsp skim milk
1 Tbsp vegetable oil
1/2 medium onion, chopped
1/2 red bell pepper, chopped
1 jalapeno pepper, chopped
1 tsp butter

1 cup tortilla chips, crushed (I used blue corn tortilla chips)
1 cup Monterey Jack with Jalapeno Cheese
4 Taco Bowls
Optional garnish toppings:  guacamole, sour cream, cheese, salsa, salt and pepper

Directions:

1. In a medium bowl, whisk together the eggs, egg whites, and skim milk. Set aside.
2. In a medium skillet, heat the oil over medium heat.
3. Add the onion, red bell pepper, and jalapeno pepper. Cook for about 5 minutes while stirring occasionally.
4. Add the whisked egg mixture to the skillet. Stir well. Turn the heat to medium low. 
5. Add the butter and cook until the eggs are fluffy. 
6. Add the crushed tortilla chips and fold in the cheese.
7. Serve the egg mixture into the center of the taco bowls.
8. Top with desired garnish.

Recipe by Jen of Sweet Morris.

One year ago..........................I made Chicken Salad Roll Ups.

Did you already know............
-The Spanish word Migas translates into crumbs.
-Migas ordered in Spain or Portugal is a dish made with stale bread, olive oil, sausage, or pork.
-The Tex Mex version is just scrambled eggs with tortilla chips.

Candy Eggs

Happy Easter!

Since Easter is so early this year, I thought it would be great to make a fake egg. I thought it would be a fitting April Fools Joke in connection with Easter. My oldest daughter helped me make the white part of the egg. My younger children saw us making these eggs. After I assembled them, I placed them on the plate. My husband walked in the kitchen and saw them. He didn't realize they were fake. My younger children were fooled too. I made two different "yolks" since I wasn't sure how it would turn out. I think both ways were great. The original recipe calls for lemon curd but I wanted something else. I liked the results. 

Candy Eggs
2 cups of white candy melts
12 yellow gummy bears
12 yellow Starburst candy
4 orange Starburst candy

Directions:

1. Melt the white candy melt in the microwave. Stir often.
2. Pour the melted candy melts into plastic Easter eggs. Be generous.
3. Refrigerate the Easter eggs until the candy melts harden.
4. Carefully, remove the candy melts from the Easter eggs by gently squeezing the sides of the eggs. Some will break but it will just add to the appearance of the eggs.

1. To make the lighter yolk, melt the yellow gummy bears in the microwave for about 10 seconds at a time. (I only used 2 bears at a time.) Once pliable, carefully place the hot bears on top of the candy melts making a ball to look like yolk. Allow to harden.

1. To make the darker yolk, melt 3 yellow Starburst with 1 orange Starburst at a time. 
2. Mix the Starburst together until the colors have been incorporated. 
3. Carefully add the Starburst candy on top of the candy melt forming a ball. 

Serve to unexpecting people.Recipe adapted from What's New Cupcake? by Karen Tack and Alan Richardson. 

One year ago.........................I made Spaghetti and Meatball cupcakes.

Did you already know...........
-Eggs and birds have been around longer than humans.
-In 1400 B.C., records view birds have been domesticated by the Egyptian and Chinese. 
-In 1493, Christopher Columbus brought chickens to America.

I wish you luck tomorrow on spotting hoaxes. Have fun!

Breakfast Bruschetta

Do you love brunches? I really do since I get to combine two meals in one. The best part is less dishes-most of the time. If we don't go out for Sunday breakfast, we will make breakfast. Sunday is the only day I will cook a big breakfast. On occasion, I can even talk my husband into cooking and dishes. It is the best way to start the day.

I think this would make the perfect special breakfast for someone. If some fruit is added with the perfect breakfast beverage, I think it would be pretty fancy and easy. It is a great way to use up some left over french bread.

Breakfast Bruschetta
3 eggs
2 egg whites
1 tsp milk
1 tsp butter
12 slices of french bread
1 tsp olive oil 
1/2 tsp oregano
1/2 tsp parsley
1/4 tsp rosemary
1/8 tsp garlic powder
1/8 tsp thyme
1 plum tomato, chopped
4 oz. cheddar cheese
salt and pepper for taste

Directions:

1. In a medium bowl, add the eggs, egg whites, and milk. Whisk well until combined.
2. In a cold medium skillet,  add the butter with the egg mixture. 
3. Turn the stove to medium and whisk eggs slowly while heating up.
4. Continue to cook the eggs until cooked through. Set aside.
5. In a small bowl, mix the olive oil, oregano, parsley, rosemary, thyme, salt, and pepper. 
6. Brush each top of the sliced french bread with the olive oil. 
7. Toast the french bread in the toaster oven, oven, or grill.
8. Fold the tomato into the eggs until incorporated.
9. Add the egg mixture on top of the toasted bread.
10. Top with cheese. Season with salt and pepper.
11. Serve immediately.

Recipe adapted from Hungry Girl.

 Did you already know... 
-Brunch began in the late 1900s in England.
-Brunch is typically served between 10 am to 2 pm.
-Certain alcohol drinks are acceptable to be served at brunch.

PPQ: Creme Brulee

I received The Pastry Queen Cookbook last month. The neat thing about finally having the cookbook is I can now participate in the Project Pastry Queen. Each week a member will pick a recipe from the cookbook for us to try.

This weeks pick is Espresso Creme Brulee. Since I already have crazy children, I decided to try the rather sweet variation and top it with bananas instead. My husband helped me make this recipe. This is an awesome recipe. If you are looking for a special dessert, this is the one to try!

Creme Brulee
1/4 cup whole milk
2 3/4 cups heavy cream
1/2 vanilla bean
7 large egg yolks
2/3 cups plus 1/2 cups sugar
1 banana, thinly sliced

Directions:

1. Preheat oven to 300 degrees.
2. Lightly spray 6 six ounce ramekins with cooking spray.
3.  Heat the milk with the cream in a pot over medium-high heat.
4. While the milk is heating, scrap the vanilla bean pod in half and scrap the inside of the pod with a knife. Add the vanilla pod and scraped beans into the heating milk.
5. Bring the milk to a boil and remove immediate from the heat.
6. In a mixing bowl, whisk the egg yolks with the sugar until well combined.
7. While whisking continuously, slowly add a little of the hot cream into the egg yolk mixture at a time. 
8. After blending thoroughly, pour the custard through a fine mesh sieve to remove any vanilla pod and any overcooked egg. 
9. Place the ramekins in a baking dish and fill the dish with hot water until it reaches 3/4 up the outside of the ramekins.
10. Fill the ramekins half way with the custard.
11. Carefully, place the dish into the oven without allowing any of the water bath to touch the custard.
12. Bake the ramekins for 1 hour. The custard should just set and jiggle when shaken but not browning or bubbling.
13. Allow the custard to cool for 30 minutes. 
14. Top each custard with a single layer of thinly sliced banana.
15. Top each custard with a thin even layer of sugar. 
16. With a kitchen torch, caramelize the sugar or broil the custard in the oven 4 inches from the flame until sugar is caramelized and lightly browned.
17. Serve immediately. 

Recipe adapted from The Pastry Queen Cookbook.  

Did you already know.................
-Creme brulee is a custard topped with a hard caramel.
-Creme brulee means burnt custard in French.
-The recipe can be found in a 1691 French cookbook by Francois Massialot.