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!

Chicken On The Run

Rotisserie or roasted chicken is usually available in most grocery stores and is a very versatile item that can easily be turned into a variety of meals. When you are done with the chicken meat, you can use the carcass to make a simple stock. Place all bones in a medium stock pot, cover with water and add ½  an onion, a few stalks of celery, a carrot chopped up and some fresh herbs if you have them. Bring to a boil, turn down heat and simmer an hour or so. Cool and strain liquid from bones. Discard bones and vegetables. Use stock as a base for soups or sauces. Vegetables (especially broccoli) tastes delicious when simmered in stock. 

Rotisserie chickens are also very economical, both on the wallet and on your energy use. I always like to have one or two on hand when traveling or camping.

From one rotisserie chicken I've created several different recipes that feed six very hungry people.

Boston Market

 

Chicken and FetaSalad

Chicken Quesadilla

 

Rice Noodle Salad with Grilled Beef

Note: This is part of the Traveling Picnic episode were we featured three ethnic inspired lunches (French, Asian & Italian). I separated the recipes out individually to provide you with a better search option.

If you are vegan or vegetarian it's easily adaptable. The short list of ingredients make it a great recipe for the size pantries we have in our small footprints. It's also a great way to use leftover from the grilling. I like to make a little extra noodles and dressing to have on hand for left over veggies and quick stir frys.

Pair this with The Melon in Coconut Milk side and you have a filling lunch or a nice light summer dinner.

Asian Style Rice Noodle Salad with Grilled Beef

Serves 4-6

Prep Time: 20 minutes 

Cook Time: 10 minutes

1 pkg. (8.8 oz) Thai Kitchen Thin Rice Noodles

3 cups iceburg lettuce, chopped

1 carrot, peeled and shaved into ribbons

1 cucumber, peeled and diced

1 red bell pepper, thinly sliced

5 radishes, sliced

1 cup mint leaves, rough chopped

1 cup cilantro leaves, rough chopped

Dressing

1 clove garlic, minced

½ cup fresh lime juice

2 Tbls Thai Kitchen fish sauce or soy sauce

2 Tbls brown sugar

1 Tbls Sriracha Chili Sauce or garlic chili sauce

¾ to 1 pound of grilled steak, thinly sliced

½ cup salted peanuts

Bring a medium pot of water to a boil. Add noodles and cook 4 minutes. Test that one is cooked through. When cooked, drain noodles and rinse in cold water. Using scissors, cht noodles into smaller lengths. Set aside.

In a medium bowl, combine lettuce, carrots, cucumbers, peppers, radishes, mint and cilantro. Toss to combine.

In a small jar with a lid, make dressing by combining all dressing ingredients and shaking.

To serve salad, combine noodles with salad and add ¾ of the dressing. Toss to combine. Place beef on top and drizzle with remaining dressing. Sprinkle with peanuts and serve. If taking on a picnic, dress just before eating.

Encores: This is a great salad base that would be delicious with leftover grilled chicken, pork, salmon or shrimp. You can easily make it vegetarian and use tofu or tempeh in place of the steak. It is light and refreshing and also delicious with added melon or nectarines in the summertime!

White Bean Rosemary Dip

Note: This is part of the Traveling Picnic episode were we featured three ethnic inspired lunches (French, Asian & Italian). I separated the recipes out individually to provide you with a better search option.

This is a welcome travel companion on any trip and the rosemary provides a path to the Italian inspired picnic lunch. It can easily be packed in a old jam jar and be at the ready anytime the your energy level drops - or when you are welcoming fellow travelers.

White Bean and Rosemary Dip

Makes about 2 cups

Prep Time: 10 minutes                

Cook Time: zero

1 15 ounce can of Cannelini or Great Northern Beans, drained

1 clove garlic, peeled

1 Tbls. fresh rosemary, chopped

¼ cup California Ranch extra virgin olive oil

1 ½ Tbls. Spectrum Naturals white wine vinegar

½ tsp. Diamond Kosher salt

freshly ground pepper

Combine all ingredients in a Magic Bullet, food processor or blender and puree until smooth. Taste and adjust seasoning with salt and pepper. Serve with Olive Ciabatta or your favorite Artisan bread.

Encores: It is also delicious on vegetables, pita chips, crackers and tortilla chips. You can make a quick sandwich or wrap with white bean dip, lettuce, tomatoes and grated carrots or feta cheese.

Pan Bagnat Sandwich

Note: This is part of the Traveling Picnic episode were we featured three ethnic inspired lunches (French, Asian & Italian). I separated the recipes out individually to provide you with a better search option.

The name of this sandwich, pan bagnat, literally translates to “wet bread” or as I prefer, “bathed bread”. It is a great travel sandwich because the longer the flavors marry and bathe the bread, the tastier the sandwich becomes. You need a very crusty bread, otherwise it will become soggy.

Serves 4-6

Prep Time: 20 minutes   

Cook Time: about 20 minutes

1 French baguette (very crusty)

2 5 ounce cans of tuna packed in olive oil

1 cup pitted kalamata olives, chopped

1 red bell pepper, thinly sliced

1-2 medium tomatoes, sliced

½ red onion, thinly sliced

2 eggs, hard boiled and sliced

20 basil leaves

Vinaigrette

1 clove garlic, minced

½ tsp. Diamond Kosher salt

2 tsp. Maille Dijon mustard

¼ cup Spectrum Naturals red wine vinegar

½ cup California Olive Ranch extra virgin olive oil

Freshly ground pepper

Make the vinaigrette. In a small jar combine garlic, salt, mustard and red wine vinegar. Close jar and shake vigorously. When well combined add oil and shake to emulsify. Taste and adjust seasoning with salt pepper and additional mustard or vinegar if needed. Set aside.

Make the sandwich. Cut the round ends off each end of the baguette. (You can snack on these while you are making the sandwich). Slice the baguette in half vertically. Then slice each piece in half horizontally. You should now have four pieces. Open the baguette and set the top portions aside. On the bottom portions, start layering by flaking the tuna over the entire baguette. Drizzle with the oil from the can. Next layer on the olives, then peppers, the tomatoes, red onions, egg slices and finally the basil leaves. Shake the vinaigrette and drizzle all over the layered ingredients and on the inside of the top portions of the sandwich. Place the tops on the sandwiches, tucking in all the ingredients and pressing down to smash the sandwiches. Wrap each half tightly in a few layers of plastic wrap and set on a tray or in a casserole dish. Depending on space and what you have available, weight the sandwiches down for at least a few hours. This will marry the ingredients to make a delicious sandwich filling. I use a plastic wrapped brick to weight my Pan Bagnat. You could also pack them in a cooler and put heavy items on top-like a few bottles of wine or beer or an extra child. They can marinate like this in the refrigerator for up to 12 hours. When you are ready to eat, unwrap the sandwiches and slice into thirds or halves. Serve with lots of napkins and Potato and Green Bean Salad.