Spice up your morning with simple Migas!

Migas with Chorizo and Charred Tomato Salsa

Charred Tomato Salsa
1 pint cherry tomatoes stems removed or 1 lb. tomatoes, cored and rinsed
1 jalapeno pepper
2 cloves garlic, unpeeled
1/2 medium onion, cut into chunks
Juice of 1-2 limes
salt
pepper

Heat a cast iron skillet or comal on medium high heat. Add jalapeno, garlic and onion to the pan and char on all sides by stirring or turning every few minutes. Remove from pan and let cool. Add tomatoes to skillet and turn and stir to get a nice char on them as well. Remove from pan and place in a small food processor or blender. Add the garlic, with the skin removed, 1/2 of the jalapeno* and the onions. Pulse until you get a nice roughly chopped salsa consistency. Taste and add more jalapeno if you desire. Season to taste with salt, pepper and lime juice. Serve with the Migas or your favorite chips!

*(If you remove the seeds before using, it won't be so spicy. Be careful and wear gloves when handling hot chilies as the oil from the jalapeno will burn hours after you have touched it!)


Migas with Chorizo
1/2 lb. bulk Mexican style chorizo, or if it is a link, remove the casing (Mexican style chorizo is fresh and uncooked while Spanish style is cured, like salami)
1 small onion, chopped
1 bell pepper or poblano, anaheim
3-4 corn tortillas (the staler the better) or 1-2 cups tortilla chips
6-8 eggs, beaten


Heat a cast iron skillet on medium high heat and add the chorizo. Cook while stirring with a wooden spatula to break into small pieces. It will take about 5-7 minutes to fully cook the chorizo. Add onions and peppers and a little salt. Sauté until vegetables are nice and soft. Add torn tortillas or chips and stir to combine. Cook a few minutes to soften the tortillas. Add beaten eggs and scramble until cooked through. Taste and season with salt and pepper and then serve with the Charred Tomato Salsa on the side. Serve with sliced avocado or guacamole, chopped cilantro and sour cream for a really fabulous feast! Migas can be served at any time and are a great way to make a meal in a few minutes with what you have on hand. Try making them with bacon instead of chorizo or make them vegetarian, adding more vegetables and garnish with your favorite cheese. You can add chilies, green onions, mushrooms or zucchini to change it up. Just get creative with what you have on hand and see what you come up with.

Mexican Style Fruit
Peel and slice a selection of your favorite fruits (and vegetables) such as mangoes, papayas, melons, oranges, jicama, cucumbers, nectarines and pineapple. Squeeze fresh lime juice over the fruit and sprinkle with cayenne pepper and salt. Eat immediately!

Summer Solstice Salmon Breakfast

This weekend, the store where I work is having an incredible sale on wild Bristol Bay Sockeye salmon-$7.99 lb cut and wrapped! Incredible. Needless to say, I cleaned out my little freezer and bought one. I'm thinking I'll buy two more, maybe three. This Sockeye is soo delicious and fresh, you barely need to do any preparation.  I simply drizzled it with good olive oil, sprinkled with sea salt and pepper and baked it at 325' for about 15-20 minutes. When it is done to your liking (and I prefer mine a little more rare in the middle) squeeze some fresh lemon juice on top and boom! Done, divine and delicious.  I refrigerated what I didn't devour last night and made this beautiful breakfast to celebrate the Solstice. I prefer a savory breakfast and this was quick and easy and so satisfying. In five minutes I had breakfast: a bowl of baby arugula, half an avocado diced,  a hunk of salmon, two forkfuls of raw sauerkraut, half a lemon squeezed over the top, a drizzle of that good olive oil, sesame seeds and for the grand finale Jacobsen salt. To round it off, a lovely smattering of fresh picked raspberries from Sauvie Island from my friend Els. Try it, what a lovely way to begin your day with a healthy bowl of Superfoods!

Show Your TrailerChix Pride!

To buy this mug and see what we're up to, check out 

www.trailerchixproductions.com

Moroccan Poached Eggs

Moroccan Eggs, fabulous anytime, anyplace.

This week we've invited ourselves abaord the Alcyone and created a fabulouse brunch in a very tiny galley with our host Arleen!

Rembember, you can watch full epesodes son Rollin' On TV.

Find Listings NOW

Eggs Poached in Moroccan Style Pepper and Tomato Sauce

Serves 4-8                  

Prep Time: 10 minutes      

Cooking Time: 30 minutes

This recipe makes a nice meal paired with a green salad for breakfast, brunch, lunch or dinner.

1/4 cup extra virgin olive oil

1/2 large yellow onion, sliced

1 Pasilla chili pepper, seeded and sliced*

2 Anaheim or Poblano chili peppers, seeded and sliced*

2 red or yellow bell peppers, seeded and chopped

1 28-oz. can crushed fire roasted tomatoes or 4 medium tomatoes, chopped

1/2 cup water

1 - 2 Tsp. Harissa (dry spice mix)  Frontier Ethnic Seasoning or 1 Tbls. Harissa paste

Kosher salt to taste

8  free-range eggs

olive oil

4-8 thick slices of artisan bread

4 oz. crumbled Feta cheese

1/4 cup chopped parsley, cilantro or mint (or a mixture)

 * You can substitute chilies with what are available. Inquire to see what kind of heat they have. Pasilla, Anaheim and Poblanos are usually mild to medium heat. Removing the seeds takes away a considerable amount of heat. When handling chilies, it is wise to wear gloves or thoroughly wash hands, knives and cutting boards so as to not spread the chili oil. Do not touch your eyes after preparing chilies.

Heat a heavy bottomed sauce pan on medium high heat and add olive oil. Add onions and peppers with 1 tsp of salt and sauté until onions begin to turn golden and the peppers become very soft. Add tomatoes, water and Harissa. Bring to a boil, then lower heat and simmer 15-20 minutes or until it begins to turn into a sauce. Taste and adjust seasoning with salt and Harissa. While sauce is cooking use a cast iron pan to grill bread in olive oil. Alternately, you can toast the bread and drizzle each piece with a little olive oil afterwards. Place toast on individual plates. Crack each egg into a small bowl before gently sliding it into the simmering sauce. You may need to cook the eggs in two batches, depending on the size of your pan. Place a cover on the pan for about 5 minutes. Remove cover and continue to simmer and spoon sauce over the eggs to cook evenly. If you prefer runny yolks, you will want to only cook your eggs until the whites are set, for harder yolks, cook until the yolk is firm when gently pressed with the spoon. Scoop eggs and sauce onto grilled bread and garnish with feta and chopped herbs.

 Encores:

When tomatoes and peppers are in season, make a double batch and use it on pasta, with meatballs, shrimp or sausages. You could also pair it with polenta or use it on a sausage sandwich. It freezes well and you can change it up by using different seasonings. Instead of Harissa, try 1 Tbls. dried oregano, 1/2 tsp chili flakes and 1 tsp. cumin for a Mexican flavor. Substitute a handful of torn fresh basil leaves and a few cloves of sliced garlic for an Italian twist. Get creative and experiment with flavors you enjoy. The combinations are endless!