Sunday, December 16, 2012

No post this week

Hey everyone! The hubby and I will be sailing into paradise this week to celebrate 1 year of marriage so there will be no post. ;) Sorry... Cooking from the Caribbean just isn't an option! I hope y'all have a great Christmas and I can't wait to see you after!

Happy Crafting
& Cooking!

Friday, December 14, 2012


Hi everyone! How are you all doing? I'm all smiles because my graduate semester is over :) To celebrate that and the fact that the hubby & I are about to go on our first anniversary cruise, I'm going to teach yall how to make Migas. I first had this when I started working at the university library when I was a freshman in college. There was a women I worked with that used to make it all the time and I loved it! A couple of weeks ago, one of my friends from high school suggested this as a blog post and I thought it was a FANTASTIC idea! :) Thanks to Hilda for introducing me to this and thanks to Rashell for suggesting it now!

For those of you who don't know what Migas are, it's a Spanish breakfast dish that is super easy to make. Now, admittedly, this is the Tex-Mex version of Migas, but hey, it's still good!

The best part about this recipe is that it only takes about 10-15 minutes total to make, not to mention it's nice to sometimes have something different in the morning! This recipe is for a fairly big serving so if you are by yourself just use less ingredients.

Also, you will notice that I just put "vegetables" as an ingredient. Migas are kind of like an omelet, meaning that you can put whatever vegetables or meat that you want into it. When I make this, I use whatever I have in the fridge! This dish would be great with some bell peppers mixed in, don't you think so?!

8 corn tortillas
10 eggs
4 Tbsp. vegetable oil
Vegetables (I used onions and tomatoes because that's what I had in the fridge)
Salt & Pepper to taste

To start off, heat your vegetable oil in a large skillet on medium heat for about 3-5 minutes. During this time, cut your corn tortillas into bite sized pieces. This doesn't have to be exact at all! Here is a picture of mine:

Once your oil is nice and hot, throw your corn tortilla pieces in and toss to coat. Leave your corn tortillas cooking for about 5 minutes, stirring occasionally. The goal here is to make the corn tortillas kind of crispy. While my tortillas were cooking, I cut up the vegetables I was using and threw them in the skillet as I went. Make sure you put the vegetables in order of how fast they cook. Since I was using onions and tomatoes, I cut up the onions and threw them in and then cut up the tomatoes and threw them in. By this time, my tortillas were done. Here are some pictures:

While your tortillas and veggies are cooking for the last minute or so, crack your eggs in a separate bowl and beat them with a fork. Once your tortillas are somewhat crispy, pour your eggs directly into the skillet and scramble them. This is the time to salt and pepper everything. Here are a couple pictures through the cooking process:

Once your eggs are scrambled you are done!! I served mine with a side of Picante sauce and a side of Chile sauce, it was AWESOME! I also served some crescent rolls with it. To make it even more authentic, serve your Migas with some refried beans. Here are some pictures of the finished product!

Happy Cooking
& Enjoy!!!

Leave your comments below!
Thursday, December 6, 2012


Happy Thursday everyone! Today we are making something that is easy to put together and is a nice alternative to all that turkey and ham you are about to eat during the holidays. :)

Who loves Lasagna?! I do! AND I love making it because we have left overs for the next couple days. It's awesome to have a hot lunch and not have to worry about dinner the next day. Hey, even food bloggers like a day off ever so often.

Just to apologize in advance, we were hungry and ate this before I got a chance to photograph it SO the final pictures are less than desirable :) sorry about that!

12 oven ready lasagna noodles
Pasta Sauce or a large jar of Spaghetti sauce
1 pound Ground Turkey Breast (Regular version: Ground Beef)
15 oz. container Ricotta Cheese
2 1/2 cups Mozzarella Cheese
1 cup Parmesan Cheese
1 egg
1 Tbsp. Dried Parsley flakes

To start off, preheat your oven to 350. In a large skillet, brown your ground turkey over medium heat, and then stir in your pasta sauce. Turn your burner to low to allow the pasta meat/sauce to stay warm while you prepare your other ingredients.

In another medium sized bowl, combine your ricotta cheese, 1/2 cup of your Parmesan cheese, 1 cup mozzarella cheese, your egg, and the dried parsley flakes. Stir until incorporated and set aside.

Take a 13x9 pan and spray it with nonstick cooking spray. Take a ladle and spoon some of your pasta sauce mixture into the pan (just barely enough to cover the bottom of the pan).

Next layer on 3 lasagna noodles.

Then cover your lasagna noodles with some of your ricotta mixture (as much or as little as your like, the official taste tester LOVES ricotta so we use a ton).

Once this step is complete, spoon more of your pasta sauce mixture on, and continue the layering process until you run out of noodles, ricotta mixture, and pasta sauce.

(2nd layer sauce)
(2nd layer noodles)

(2nd layer ricotta)

and so on and so on until you have (drum roll please)...

DADAAAAAAAAAAA! I know, I know. In the picture it still looks the same as the first layer, but under that sauce is 4 AWESOME lasagna layers :)

P.S. if you run out of ricotta or sauce before you run out of noodles, just do less layers. The lasagna police won't come after you, I promise. :)

Once your layers are complete, top the lasagna with your remaining mozzarella and Parmesan cheeses. It should look like this:


Now grab a piece of foil that is big enough to cover your 13x9 pan. Spray the bottom of it with non-stick cooking spray (so the cheese won't stick) and cover you pan.

Bake your lasagna for 45 minutes and then remove the cover and bake it for an additional 15 minutes. Here is what your final product looks like (and by final product I mean the next day when I remembered to take the picture... sorry I don't have one of the whole thing!):

There ya have it, the most awesome homemade lasagna you will ever taste! I served mine with some garlic bread and a Caesar salad for the perfect Italian meal. :)

Happy Cooking
& Enjoy!!
Wednesday, December 5, 2012

National Christmas Cookie Recipe Exchange Day

Hey everyone!!

Today is National Christmas Cookie Recipe Exchange Day! What are your favorite Christmas cookie recipes? Leave your answers in the comment section below and your recipe may be featured on the blog!