Migas (Tex-Mex Style)
Ingredients:
3-4 corn tortillas
1 tablespoon finely diced jalapeño pepper (seeds and ribs removed
1 tablespoon finely diced green onions
1 tablespoon finely diced white onions
5 large eggs, beaten
Fresh ground black pepper
1/2 cup grated cheese (cheddar, asadero, monterey jack or a combination)
1/4 cup diced tomatoes, optional
Salsa, chopped avocados, and chopped cilantro for serving
Steps to prepare:
1. In a large bowl, whisk together eggs, milk, cumin, salt and pepper. Set aside.
2. Heat oil over medium-high heat in a large sauté pan. Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.
Add garlic and sauté for 1-2 additional minutes, stirring occasionally, until the garlic is fragrant.
3. Add the egg mixture, and reduce heat to medium. Cook for 5-6 minutes, stirring frequently, until the eggs are completely scrambled. Stir in the tortilla chips,
salsa and cheese. Cook for 2 minutes, stirring occasionally. Taste and season with extra salt and pepper if needed.
4. Serve warm, garnished with your desired toppings.
Easy Honey Garlic Shrimp and Broccoli
Ingredients:
1 lb. shrimp peeled and deveined
1 cup broccoli florets frozen or fresh
1 tablespoon oil
Sauce
1 teaspoon garlic minced
½ teaspoon ginger minced
4 tablespoons honey
3 tablespoons soy sauce
Steps to prepare:
1. Place broccoli florets in a small bowl, fill with a few teaspoons of water and steam in microwave for 2 minutes.
2. Combine the sauce ingredients and divide it into half. Marinate the shrimp with one half of the sauce for 5-10 minutes (or up to 24 hours). Discard marinade.
3. Heat a heavy duty skillet to high heat. Add 1 tablespoon oil to pan then add shrimp. Sear them on both sides in batches of 2 until browned, about 1 minute per side.
4. Add the shrimp back to the pan along with the broccoli, drizzle with remaining sauce, and mix well to combine.
Avacado Styled Chicken Broth
Ingredients:
4 corn tortillas
1 1/2 tablespoons olive oil
1 white onion sliced thinly
8 cloves garlic thinly sliced
1/4 cup chopped fresh cilantro
4 fresh jalapeno peppers sliced
8 ounces skinless boneless chicken- cut into thin strips
1 quart chicken broth
1/4 cup fresh lime juice
1 tomato,seeded and diced
1 avocado, pitted and diced
Steps to prepare:
1. Preheat oven to 400 degrees F (200 degrees C).
2.Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes
3. In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes.
Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.
Ladle soup into bowls and sprinkle with tortilla strips to serve.
4. Serve and Enjoy!