Migas
Migas
4 eggs
1 tbsp water
1 tbsp salsa
1 tbsp bacon drippings or vegetable oil
1/4 cup chopped green or red bell pepper
1/4 cup chopped onion
1/2 to 1 fresh jalapeno, minced
12 to 16 tostada chips, broken
1/2 cup grated Cheddar or Monterey Jack cheese
2 tsps minced cilantro (optional)
Beat eggs lightly with water & salsa
Set aside
In a cast iron skillet warm bacon drippings over medium heat
Add bell pepper, onion & jalapeno, sauteing them until limp
Pour in eggs & stir them up from the bottom of the skillet as they cook
About a min before the eggs are done, add the chips, stirring them in well
Remove the eggs from the heat, & stir in the cheese, reserving a little to scatter over the top
Sprinkle the cilantro over the eggs, if you like
Serve the migas immediately with warm flour tortillas & more salsa or picante sauce
Migas may also be cooked by scrambling eggs, then warming the eggs & chips in warm ranchero sauce
Lemon Bread
Lemon Bread
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup whole milk
1/2 cup vegetable oil
2 tsps grated lemon peel
Preheat oven to 350 deg F
Lightly grease an 8- x 5-inch loaf pan
In a medium bowl, combine flour, sugar, baking powder & salt
In another medium bowl, whisk eggs, milk, oil & lemon peel
Add dry ingredients & stir enough to moisten the mixture
Pour into loaf pan & bake for 40 to 45 min, or until bread is golden
Let cool about 10 min, then poke holes with a wooden skewer about 1-inch deep on top of bread
Glaze
1/3 cup granulated sugar
1/4 cup fresh lemon juice
Dissolve sugar in lemon juice in a small saucepan over medium-low heat, stirring constantly
Drizzle glaze over bread & let cool before serving
Cantaloupe Horchata
Cantaloupe Horchata
You can also make this with other fruits, either singly or in combination
1 (2 to 3 lb) ripe cantaloupe
1/4 cup Mexican lime juice
2 Tbsp granulated sugar
1/2 tsp vanilla extract
2 to 3 cups water
Cut cantaloupe in half & scoop out all the flesh & seeds
You should have approximately 2 1/2 cups
Place flesh & seeds in a blender container
Add remaining ingredients & blend for about 2 min
Strain & refrigerate
Serve over ice
Makes 4 cups