SAN ANTONIO MIGAS
Steps:
- Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.
- Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
- Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.
SUNRISE MIMOSAS
Provided by Ree Drummond : Food Network
Categories beverage
Time 10m
Yield 4 mimosas
Number Of Ingredients 7
Steps:
- For the fruit skewers: Arrange the pineapple, raspberries and tangerine segments on four 4 1/2-inch wooden skewers, alternating the fruit.
- For the mimosas: To rim the glasses, pour 2 tablespoons of the grenadine in a small bowl. Pour an even layer of sanding sugar onto a small, flat plate. Dip the rim of a 6-ounce champagne flute into the grenadine to create a thin film on the rim. Then immediately dip it into the sanding sugar and give it a quick twist to make sure the rim is evenly coated. Repeat with 3 more champagne flutes.
- To make the mimosas: Pour 1/4 cup of the pineapple-orange juice into each glass. Top with 3 ounces of champagne. Gently and slowly pour 2 tablespoons of grenadine into each glass. If you do this too quickly, you will lose the beautiful sunrise effect. Lay the fruit skewer across the top of each glass and serve.
PIONEER WOMAN CINNAMON ROLLS 101
Amazing reciepe complements of The Pioneer Woman. For step-by-step photographs, please refer to the Cooking tab of Pioneer Woman's website.
Provided by SiouxzQzz
Categories Breads
Time 3h35m
Yield 56 rolls, 28 serving(s)
Number Of Ingredients 19
Steps:
- Mix milk, vegetable oil, and sugar in a pan (large soup-pot type). "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour.
- When the mixture is lukewarm to warm, but NOT hot, sprinkle in yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let sit for at least an hour.
- Now add 1 more cup of flour, baking powder, baking soda, and salt. Stir mixture together. At this point, you could cover the dough and put it in the fridge until you need it-overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to splurge out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls. Let's do that, shall we?.
- Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Rectangle should increase in both width and length as you roll it out.
- Now drizzle melted butter over the dough. Don't be shy; lay it on thick, baby. You know you want it. Oh, by the way? This is not non-caloric. In case anyone asks. Sprinkle sugar over the butter, followed by a generous sprinkling of cinnamon.
- Starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Some of the butter / sugar / cinnamon mixture may ooze out toward the end, but that's no big deal. Next, pinch the seam to the roll to seal it.
- Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. This recipe makes approximately seven pans of rolls (56 rolls).
- Let the rolls sit for 20 to 30 minutes to rise, then bake at 400 degrees until light golden brown, about 15 to 18 minutes.
- GLAZE:.
- While the rolls are in the oven, make the deliciously sinful maple frosting. To a mixing bowl, add powdered sugar, maple flavoring, 1/2 cup milk, 1/4 cup melted butter, brewed coffee, and salt. Stir until mixture is thick but pourable. Taste and adjust as needed.
- Generously drizzle frosting over warm rolls after you pull them out of the oven. And take a walk on the wild side. Don't be afraid to drown them puppies. Be sure to get frosting around the perimeter of the pan, too, so the icing will coat the outside of the rolls.
Nutrition Facts : Calories 550, Fat 23.9, SaturatedFat 10.9, Cholesterol 42.2, Sodium 437.2, Carbohydrate 79.3, Fiber 1.2, Sugar 48, Protein 5.8
PIONEER WOMAN'S MIGAS
This is from the website thepioneerwoman.com and modified a bit. I left out the jalepeno all together but I would substitute green chilis if I wanted a tiny bit of heat. Your choice. We topped this with green chili taco sauce. YUM!
Provided by invictus
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.
- Cut up tortillas into strips then dice. In a small skillet over medium heat, heat oil and fry until crisp. Remove to a paper towel-lined plate to drain.
- In a large skillet over medium-high heat, melt butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine.
- Reduce heat to low. When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add tomatoes and cilantro and heat through.
- Top with grated cheese at serving.
Nutrition Facts : Calories 322.1, Fat 18.9, SaturatedFat 8.3, Cholesterol 445.2, Sodium 318.2, Carbohydrate 20.5, Fiber 3.4, Sugar 5, Protein 18.3
HOMESICK TEXAN'S MIGAS
Migas, which means "crumbs" in Spanish, are ubiquitous as a breakfast dish in Austin, a TexMex classic. I ate migas just about every chance I got when I lived there, and hadn't realize until now just how easy they are to make. Quick and easy, it's a great brunch dish. Intended to use up old, stale tortillas, you can still just as easily use fresh ones. Adjust the amount of jalapeno to your taste. Works well with any kind of salsa, including red or green, but I prefer a chunky one. This is the basic recipe; you can add practically any other ingredient you like, from various types of veggies and peppers to chorizo, bacon, etc. It's a great way to deal with leftovers. Adapted from the Homesick Texan blog.
Provided by Wendy H.
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together eggs and milk in a bowl. Add a dash of salt and pepper.
- Heat oil to medium high in a large skillet. Add tortilla strips and cook for about 3 minutes, turning once.
- Use slotted spoon to remove tortilla strips to a paper towel-lined plate to drain.
- Pour off excess oil, reserving about 2T in the skillet.
- Cook jalapenos and onions in the remaining oil for a couple of minutes.
- Add eggs and return tortilla strips to the skillet.
- Allow to set on the bottom (about 1 minute), then stir gently.
- Cook until almost the desired level of egg moisture is reached.
- Sprinkle cheese on top and continue to cook until melted.
- Add salt and pepper to taste.
- Top with salsa and cilantro.
- Serve immediately with refried beans and warm tortillas.
Nutrition Facts : Calories 508.4, Fat 38.3, SaturatedFat 12.6, Cholesterol 403.8, Sodium 727.3, Carbohydrate 19.5, Fiber 3.4, Sugar 4.2, Protein 22.9
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