Mexicali Eggs AKA Gringo Huevos Rancheros

I made this brunch for my fine friends and neighbors, Kathy and Charles. We debated what to call these eggs so delicious, and nutritious. I wanted to be sure the name would not connote actual authentic Huevos Rancheros but were my tribute to an enriching "Mexican" influenced breakfast.

First I made a tomatillo salsa

Here is the recipe

12 large tomatillos, papery covering removed then washed
2 garlic cloves
1/4 white onion, chopped
1/8-1/4 tsp. cayenne
1/8 tsp salt
1 cup chopped cilantro

Place all of the ingredients, except the cilantro in a food processor. Pulse until you have a chunky sauce
Stir in the chopped cilantro, pour into a decorative bowl.

For the corn

1 -10 oz. bag of frozen corn
1/2 Tbs. butter
pinch of salt
splash of water
2 Tbs. chopped cilantro

Combine in a small sauce pan and heat over a low flame, covered.

For the black beans

Heat 1 -14 oz. can of black beans not drained in a small pot, just until it boils.

For the garnish
1 red pepper, small diced
4 scallions sliced thin
1/2 cup chopped cilantro
1/2 cup sour cream

For the fried eggs

1 Tbs. butter
8 fresh eggs

Assemble

Make the tomatillo salsa. This can be made the night before and all of your garnishes can be chopped.
Make the corn. Heat the black beans, chop the garnishes. Fry the eggs to desired done ness.

Place 2 warmed corn tortillas on each plate. Lay the fried eggs a top each tortilla.
 At the table, top the eggs with the salsa, then the beans and the corn. Pass the garnishes and begin.

Serves 4

Recipe, writing and photos, by Karen Pickus 2012
Courtesy Karen Pickus 2012

The Fishing Shacks by the Sea

These shacks not only evoke history and a time gone by but have an alluring charm and simplicity that I find most compelling. I took these shots as the sun went down in a small town near my home away from home.

Photos and writing by Karen Pickus 2012
Courtesy Karen Pickus 2012

Breakfast Energy Shake

This is the time of year I tend to make shakes for breakfast. They are quick, relatively low in calories,
nutritious and give much needed energy for my very busy life! Just like many of you, I want a quick and invigorating breakfast!
Here's what I have come up with. It is delicious and works like a charm to get me, and my loved ones out and on our way FAST!

#1 You must have a blender. Just a simple one... not too expensive, I even saw a very nice one at my local second hand store for $5.
#2 It helps if you stock your freezer with frozen berries, I use the organic variety.
#3 It also helps to have some over ripe bananas in the freezer.
#4 You must have some ice cubes.
#5 Store the flax seeds in the freezer as well.. it keeps them fresh.

Then here you go.

1 peeled frozen banana or fresh
1 cup frozen raspberries, blackberries, blueberries or strawberries or fresh
3 ice cubes
2 Tbs. flax seeds
1/2 cup yogurt
1 Tbs. vanilla extract
1/4 cup water
up to 2 Tbs. honey (optional, you don't always need it if the banana is sweet, so taste it without first)

Place all the ingredients in the blender. Blend until completely smooth..add more water if necessary to get the blender going.

Serves 2

Recipe, photos and writing by Karen Pickus 2012
Recipe Courtesy Karen Pickus 2012

Flowers In My June Garden

Well I got a few days off work. Happy for my R&R. A rare treat is to catch the bloomin' garden.

Here are some blossoms to share. XO

My Fragrant Roses

The Foxglove

The Iris

Photos and Writing by Karen Pickus 2012

Courtesy Karen Pickus 2012

Flat Bread Pizza

Earlier this week we had Robert Irvine on GMA and he demoed his cauliflower puree sauce for his Father's Day Pizza. Here is my take of using the flat bread for a quick and easy pizza with some of my favorite things. This is a fun and trouble-free lunch.
First I sauteed some cherry tomatoes in olive oil, I love the warm juicy pockets seasoned with salt and pepper. I sliced some roasted bell peppers. Shredded some Parmesan cheese and coarsely chopped fresh oregano.
Another variation of this pizza that would also be great, melted thinly sliced mozzarella, topped with paper thin prosciutto, right before serving, then add some shredded fresh basil leaves scattered on top.

Here is the recipe and method:

1 Tbs. olive oil
2 cups cherry tomatoes, red, yellow and or orange
pinch of salt
freshly ground black pepper
2 whole roasted bell peppers, home made or in the jar, sliced into strips
1 Tbs. coarsely chopped fresh oregano or 1 1/2 tsps. dried
1 cup shredded Parmigiana Reggiano
2 flat breads

Method

In a medium saute pan heat the olive oil over medium high heat.
Add the tomatoes and saute until the tomatoes begin to wrinkle and soften.
Add the salt and pepper. Press gently on the softened tomatoes with a pancake spatula.
Place one flat bread on a dry large frying pan over medium high heat. Sprinkle 1/2 cup of Parmigiana  Reggiano over the flat bread. Cover the pan with a lid. Check the bottom of the flat bread, with the metal spatula, after about 1-2 minutes to see if it is starting to get golden to dark brown and crispy, and the cheese is beginning to melt. Top with 1/2 of the tomatoes, 1/2 the pepper strips and 1/2 of the oregano.
Cover the pan and cook until the cheese is melted and the flat bread is brown and crispy.
Carefully transfer the flat bread to a large cutting board. Cut into 4 pieces and serve.
Wait a moment for the cherry tomatoes to cool a bit before taking a bite.

Repeat the same procedure with the remaining flat bread and ingredients.

Serves 2

Recipe, writing and photos, by Karen Pickus 2012
Courtesy Karen Pickus 2012