Welcome Fellow Food Enthusiasts

Thursday, February 24, 2011

The Pioneer Woman's Migas

So I have loved the Pioneer Woman's blog for a couple years now. I love all the step by step photos and instructions. I bought her cookbook for one of my sisters in law for Christmas and she loves it and talks about it all the recipes often (she's even bought her autobiographical book now too - you are welcome pioneer woman...) So I figured I would buy the cookbook for myself, and for my other sister-in-law. I have been cooking her stuff for the last two weeks. I love the cookbook and totally recommend it. These recipes are 100% hers, but I will share what things I altered, etc - my little take offs or touches to her recipes.

The first recipe I will share is Migas. I personally like breakfast for dinner. And for those who don't this might be enough like a dinner, that it will be OK for them too. But this is a breakfast recipe.

Oh and before I start, I am going to list the full recipe - but please note, the recipe says this makes 6 servings. Pioneer woman feeds farm hands. I think it may be the right serving size for men who have been working hard on the farm all day? Not so much for our family. 5 adults ate and there were still 4 good sized servings left over. I recommend half-ing the recipes if you just want dinner. For us, having leftovers means I have lunch to bring to work, so no big deal for our house.


1 medium onion
1 red bell pepper
1 green bell pepper
1-2 jalapenos
10-12 large eggs
1/4 c half and half
Salt and black pepper to taste
4 corn tortillas
Canola oil for frying
1 T olive oil
1 T butter
2 c grated cotija or Monterrey jack or pepper jack cheese
1/4 to 1/2 c chopped cilantro
1/4 c sour cream

1 - Chop the veggies. The peppers and onion can go in one bowl, then the tomatoes in their own bowl and the jalapenos in another (or just put them all in their own stack on your cutting board or counter for fewer dishes). *When chopping jalapenos, remove seeds if you don't like hot foods.
2 - In a bowl, beat eggs with the half and half. Season with salt and pepper.
3 - In small frying pan, fry tortillas just until crispy (I counted to 30 for mine). Pat off the oil with a paper towel. Then cut up the tortillas (stack then, cut into strips, turn and cut into square pieces).
4 - Toss peppers and onions with butter and olive oil in a large skillet just for a few minutes. The colors will get nice and bright (don't overcook and make soggy). Add tomatoes and cook for one minute. Add tortillas chips and jalapenos, lower the heat to low.
5 - Pour the egg mixture into the pan. Do NOT mix the food like you would scramble eggs. Allow the eggs to cook. After cooking for a few minutes, lift the mixture to allow the remaining liquid to fall to the pan to cook. (Just like they do in restaurants when they cook the omelets...?)
6 - When the eggs are cooked through, sprinkle the top with cheese (I used pepper jack) and the cilantro. When serving, serve with a dollop of sour cream atop.

My suggestions:
The serving shown in photo is only half the food. I actually had to use two cast iron pans to fit all the food.
We also put avocado slices on top.
I used 2 jalapenos, definitely could have used more, will move to 3, maybe 4, the next time.
We think we are going to add black beans next time.
Tortilla options: you could add just tortilla chips instead of frying up corn tortillas. My cousin ate hers with tortillas (almost like nacho style.) Or you could not add tortillas to the mixture, and eat it with tortilla chips or use it as stuffing for breakfast burritos.


ps - my cousin's little boy gets so excited and starts saying "cheeeese, cheeeese" every time I pull out my camera to photograph the food. He may be in a lot of photos coming up. I can't resist.

Saturday, February 19, 2011

Banana Cookies

So I know that for most people, when you see your bananas start to brown, you get excited for some banana bread. I am different. My mother always made the yummiest banana cookies when I was growing up. The name of the recipe is really Banana Chocolate Chip Cookies, but being allergic to chocolate, my mother would make half the cookies without the chocolate chips for me. I have made a couple more tweaks, and here is my version of the recipe, and the reason why I like to see browning bananas on my counter.

Pecan White Chocolate Chip Banana Cookies

Ingredients & Instructions

Step #1 In bowl #1
2/3 c softened butter
2/3 c sugar
Combine with mixer
2 eggs
*Beat into butter/sugar

Step #2 In bowl #2
2 ½ c flour
¼ t baking soda
2 t baking powder
Dash of salt (opt)

Step #3
*Add bowl #2 to bowl #1 and mix well.

Step #4
2/3 c mashed bananas (I like to leave a little chunkiness, but you can puree if you prefer)
1 t vanilla
1/3 c milk

Step #5
1 c white chocolate chips
1/2 c chopped pecans

Step #6 optional but recommended...
*Stick your finger in the dough and tempt your taste buds with a little sampling of the dough. The dough will be a bit like banana bread, not quite as liquid like, but not stiff like cookie dough).

Step #7 another optional but recommended step if you have the time...
*I prefer to refrigerate the dough for 1-2 hours. It allows the cookies to bake a little fluffier, not flat.

Step #8
*Put a tablespoon sized scoop of dough onto a cookie sheet (don't smash down the dough or anything - leave in the "scoop")
Bake at 350° for 8-10 minutes

Because of the white chocolate chips, it may appear they aren't cooked, but they are. Oh, and they are super, super yummy warm (though also good cold).

My little cooking pal ate probably more than he should have.

But here's my favorite photo from our baking time...
This was in response to, I want to see your cookie...

Clever boy, clever boy.


Sunday, February 6, 2011

Wisconsin Cauliflower Soup

Happy New Year!  I'm kicking this year off with this savory soup...

So I promised to make this soup a while ago and finally got around to it . . . and am sure glad I did.  This soup is super yummy.  I'll admit, it's not exactly like Zuppa's Wisconsin Cauliflower Soup, but close enough!  It was fun to make--the kids helped put the cauliflower in and watch it blend into liquid.  And they loved it too!  So here's another soup recipe to make before Spring comes! (Pair this soup with this sandwich here - you'll be in heaven!)


2 T butter
1 med onion, chopped
1/4 c all purpose flour
1/2 t salt
2 c milk
1 can chicken broth
1 head cauliflower, cut into 1-inch pieces
1 t Dijon mustard
1 c shredded cheddar cheese
1 c pepper jack cheese

In a 4-quart saucepan, melt butter over medium heat.  Add onion and cook until golden, about 10 min, stirring occasionally.  Stir in flour and salt; cook 2 min, stirring frequently.  Gradually stir in milk, broth, and 1 1 /2 cups water; add cauliflower and heat to boiling over high heat.  Reduce heat to low; cover and simmer until cauliflower is tender, about 10 min.  In blender (with center part of blender-cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.  Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally.  Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth.  Garnish soup with remaining cheese to serve.

What are you cooking in 2011?