Prosciutto Minis

This yummy treat is a compilation of different appetizer recipes I found containing prosciutto. I made these cute little mini sandwiches last week for the first time. We loved them! Whereas most recipes called for watercress or some other herb, I opted for dill. The taste is extremely distinct and flavorful, and it complimented the other ingredients nicely. This appetizer is wonderful with a glass of pinot grigio.

Ingredients:
mini french bread crostinis
prosciutto (I bought a 4 oz. package), sliced in thin strips
Granny Smith apple, very thinly sliced
red onion, very thinly sliced
aged Gouda, cut into bite sized pieces
Dijon mustard
fresh dill sprigs
3 tblsp. cider vinegar
2 tblsp. brown sugar
1/2 cup water
cracked black pepper
extra virgin olive oil

Directions:
Bring water, vinegar and brown sugar to boil. Add onions and remove from heat. Cover and set aside until it comes to room temperature.
Take one crostini and smear on a bit of Dijon mustard.
Build the minis in this order: apple slice, cheese, prosciutto, onion, dill
Drop a tiny bit of olive oil on each mini and sprinkle with cracked pepper.

Hint: For a nicer presentation, wrap the prosciutto around the mini.

Seared Ahi Tuna with Wasabi Vinaigrette

The first time I tried seared ahi tuna was in San Diego. Most restaurants in the city have this item on the menu, although I am partial to Cafe Sevilla's spicy version. Seared ahi tuna has sentimental value for me, as I made it for Jose when we celebrated our first New Year's Eve in 2005.



Main Ingredients:
assorted salad greens (my favorite is arugula)
carrots, thinly sliced in long strips
cucumbers, thinly sliced in long strips
large cherry tomatoes, halved
white or black sesame seeds
fresh ahi tuna steak(s)
extra virgin olive oil
cracked black pepper

Ingredients for Wasabi Vinaigrette:
2 tblsp. rice vinegar
1 tsp. sesame oil
1 tsp. wasabi powder
1 tblsp. light soy sauce
1/4 cup canola oil
salt & pepper, to taste

Directions:
Add vinaigrette ingredients to small bowl and whisk thoroughly. Set aside.
Arrange salad greens on large plate and dress with carrots, cucumbers & tomatoes around the edge.
Empty sesame seeds onto a plate. Add a generous amount of cracked black pepper and mix well. Evenly coat tuna steak(s) on all sides with sesame seed/pepper mixture.
Heat a small skillet, add oil to pan (1/4 inch). Sear the tuna, approximately 2-3 minutes per side. Remove from pan and place on cutting board. Using a sharp knife, slice tuna in 1/4" sections.
Arrange tuna filet on salad and drizzle vinaigrette over top.

Sentimental Sangria Spritzer

The way my husband and I met was pretty much like something out of a romance novel. We were both new to San Diego and had signed up for a salsa class at Cafe Sevilla in the heart of downtown. The following would be my husband's description of that fated encounter: He saw me from across the room, taking into account every detail of my presence...from the tiny barrette clipped neatly just above my ear, right down to the tiny heart applique on my toenail. As I approached the bar to order a drink, he leaned over and asked if I would like to join him for a Sangria. The rest, folks, is history.

Every so often, I like to remember that special day and enjoy a Sangria with my husband. Last night, however, was the first time we made it from scratch.... and after pairing it with our red wine marinated mushrooms and pan seared scallops, it will certainly not be the last!!

Most Sangria recipes will call for Triple Sec, Cognac or some other type of Brandy, but I didn't use any of those. Here is my super easy & simple recipe for Sangria Spritzer -

Ingredients:
1 - 1.5L chilled bottle of any rose wine or sweet red wine (I chose a white Merlot because the color is a little deeper than a traditional rose wine)
simple syrup, to taste
1 California orange, thinly sliced
1 Granny Smith apple, thinly sliced
1/2 pint fresh raspberries
sliced lime, for garnishment and a splash of taste
fresh mint, for garnishment (and smell!)
Club soda


Directions:
In a large pitcher, combine wine and fruit. Add simple syrup, just a small amount at a time, until desired taste is achieved. Stir well. Cover with lid and refrigerate for at least an hour, but up to one day. When ready to enjoy, pour liquid into a chilled glass and scoop in a generous amount of fruit. Garnish with fresh mint sprigs and a slice of lime. Add a splash of club soda, if so desired.

I highly recommend this drink. It is SUPERB!!

Barefoot in the Summertime

My husband and I never get out of the house for dates, so we arrange to have them at home in our very own kitchen! After watching an episode of Barefoot Contessa and 30 Minute Meals by Rachael Ray, I found my new inspiration and was ready to have another "kitchen" date night! On this particular occasion, we successfully pulled off our date night by having an early dinner and putting our two year old down for a very late nap. In the meantime, our 12 year old was spending time with a neighbor and our two boys were occupied with a movie -- upstairs and away from the kitchen. :)

So, I made a quick trip to the grocery store this morning to pick up fresh herbs, lemons, salad greens and pork tenderloin, among other things. I also bought three bunches of fresh flowers. When I got home, I cut the stems really short and arranged in a clear drinking glass. Then I stuffed a few springs of thyme in my flower arrangement for a nice herbal touch.... and voila! I had a cute little centerpiece for my table.

Below is the recipe for lemon herb marinated pork tenderloin, courtesy of Barefoot Contessa.

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Ingredients:
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
high quality olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
freshly ground black pepper

Directions:
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

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I was quite pleased with how my pork tenderloin turned out. It was very tender and juicy, almost to the point of melting in our mouths. Yes, it was very pink in the center, but pork is SAFE to eat if cooked to an internal temperature of at least 137 degrees Fahrenheit.

(For further information on the subject of pork, please check with the National Pork Board at www.theotherwhitemeat.com)

I served my tenderloin with arugula salad & lemon dijon vinaigrette, and Summer corn goulash (I will link up those recipes soon!). It was fantastic, I must say! As my husband finished his third helping, he commented that I was a "cocina sin fronteras".....that would be a "kitchen without borders." Isn't he just the best??

Fresh Salmon Patties with Lemon Herb Cream Sauce

I have been preparing salmon for our family for several years now, but I have never ventured farther than a baked or grilled piece of whole fish alongside rice and asparagus. I remember eating salmon patties as a child and to be quite honest, I don't think I was ever crazy about them. However, my taste has changed quite drastically as an adult and so I figured it was time to put my culinary skills to the test once again and create something new! After my husband took his first bite, he told me I "hit a new high." SCORE!!! :)

After getting a few pointers from my mother and reading through several recipes, I tweaked the information into my very own recipe for salmon patties with lemon herb cream sauce.

Ingredients for Salmon Patties:
1.5 to 2 pounds fresh salmon filets
small bell pepper, diced
small yellow onion, diced
1/4 cup Italian parsley, chopped
3-4 garlic cloves, minced
1 tblsp. lemon juice
2 eggs
1.5 to 2 cups herb seasoned bread crumbs (I used Progresso)
2 cups Panko bread crumbs
2 eggs
vegetable oil
1.5 tblsp. olive oil
1 tblsp. water

Directions:
If your salmon still has skin, I would suggest NOT attempting to remove with a knife unless you completed culinary school. No need for severed limbs. So, simply place large pan on stove top and bring to high heat. Place salmon filets (skin side down) in pan and allow to cook for approximately 30 seconds or just long enough for skin to stick to pan. Using a spatula, carefully slide between salmon filet and skin. The fish should easily peel away. You do not want to cook fish, only remove the skin.
Cut or dice salmon into small chunks, maybe 1/4 to 1/2 inch. In large bowl, combine salmon, bell pepper, onion, garlic, lemon juice, parsley, 1 egg, herb seasoned bread crumbs, salt and pepper. Mix thoroughly with hands. Taking a small handful at a time, form into patties and place on a shallow pan lined with parchment paper. If the patties fall apart, you may need to add more breadcrumbs. Once your pan is lined with patties, place into freezer for 15 minutes so as to allow them to firm.
Once patties are firm, pour vegetable oil (1/2 inch or so) in saute pan and bring to high heat. While pan is heating, beat remaining egg and add olive oil & water. Set egg mixture alongside plate of Panko breadcrumbs. Take one patty, dip in egg mixture allowing excess to drip. Gently cover with Panko breadcrumbs, being sure to maintain the form of the patty. Carefully set patties in pan and cook for 3 minutes or so, until deep golden brown. Turn with spatula and cook another 2-3 minutes or until deep golden brown. Transfer patties to a paper towel covered plate to absorb remaining grease. Serve with lemon wedge and a dollop (or two or three) of lemon herb cream sauce.


Ingredients for Lemon Herb Cream Sauce:
1/2 cup mayonnaise
1 tblsp. Italian parsley leaves, minced
1 tblsp. thyme leaves, minced
1 shallot, white & green part, minced
2.5 tblsp. lemon juice
1/2 tsp. salt
ground black pepper

Directions:
Mix all ingredients in bowl. Cover and set in refrigerator to chill.

Eggs Benedict (with turkey & toast)

This morning, I was in the mood for eggs benedict. Oh, the beck and call of fresh Hollandaise sauce... I have made them the "regular" way before (with Canadian bacon and an English muffin), but today called for a little improvisation. We used sliced turkey in the place of Canadian bacon and wheat toast in the place of an English muffin. I almost think I prefer it this way. The toast seemed lighter than an English muffin and turkey is certainly healthier than Canadian bacon. It was a quick breakfast and I wasn't planning on adding it to my blog (as you can see by my use of paper plates), but it was too delicious not to share! By the way, I don't own an egg poacher, so I will give you step-by-step instructions using common items that can be found in your kitchen.

Ingredients:
eggs
wheat bread
turkey slices
1 tsp. vinegar (most recipes call for white distilled vinegar, but you can substitute - I used sherry vinegar)
bowl of cold water

Ingredients for Hollandaise sauce:
4 egg yolks
1 tblsp. lemon juice
1/2 cup butter, melted
salt & pepper

Directions:

(Hollandaise sauce) -
Using a double boiler, fill the bottom part-way with water and bring to a boil. In the top, whisk together egg yolks & lemon juice. While stirring constantly, add melted butter. (Do not stop stirring or mixture will start to clump!) Stir for approximately 20 seconds, just long enough to warm Hollandaise sauce. Remove from heat, transfer sauce to bowl and season to taste with salt & pepper. Set aside.

Cook turkey slices in pan over medium heat, just until light brown. Set aside. In a sauce pan, bring 2-3 inches of water to boil. Add vinegar and turn off heat. Working with the eggs one by one, break into small ladle or cup. With ladle at surface of water, gently drop egg into water. Once all eggs are in pan, cover for 2-3minutes. Eggs will poach from the residual heat. Meanwhile, toast wheat bread and arrange on plates. Cover bread with turkey slices. When eggs are poached, transfer with slotted spoon to bowl of cold water (this removes any vinegar taste). You can remove vinegar from the process if you like, but the vinegar helps the egg whites to congeal more easily. Using slotted spoon, transfer egg from water and gently place on top of turkey slice.

Finally, pour Hollandaise sauce over eggs. We like to add a little pepper. ENJOY!

Pesto Chicken Over Greens

Thanks to a conversation with my friend Tammi, I made my first batch of basil pesto sauce tonight. I decided to toss it with grilled chicken and serve over mixed greens for a delicious salad. I looked at several recipes before attempting my new sauce and this is what I came up with!

Ingredients for basil pesto sauce:
3 cups basil leaves
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup pine nuts
1 cup olive oil
salt & pepper to taste



Directions:
Put basil leaves, garlic, Parmesan cheese and pine nuts in blender. Slowly pour in olive oil and blend until smooth. Transfer to bowl. Add salt & pepper to taste.

You can either grill or pan saute a few boneless, skinless chicken breasts. Once thoroughly cooked, chop into chunks and mix with several (large) heaping spoonfuls of basil pesto sauce.

For the salad, I filled a bowl with Romaine lettuce. I then scooped a generous portion of pesto chicken and placed it in the middle. I dressed the salad with dried cranberries, blue cheese, red grapes, cucumbers, strawberries and croutons. Judging from the empty bowls sitting next to the kitchen sink, it was a hit!

The Little Bald Dude

For my 2 year old's birthday, I took it upon myself to create a Caillou cake topper. For anyone who has never heard of Caillou, he is a 4 year old cartoon character....with no hair. He is my Solana's absolute favorite character in the world. So, Caillou it was! Solana's cake was chocolate with homemade buttercream icing and fondant decorations. Caillou was completely made of gumpaste. All edible. It took me five hours to make him, as I had to attempt it three times -- due to the quick drying nature of gumpaste, it kept cracking on me. He was not perfect by any means, but Solana could not have loved him more.


"I'm just a kid who's four
Each day I grow some more
I love exploring, I'm Caillou
So many things to do
Each day is something new
I'll share them with you, I'm Caillou
My world is turning
Changing each day
With Mommy and Daddy
And finding my way!
Growing up is not so tough
Except when I've had enough
But there's lots of fun stuff
I'm Caillou...
Caillou, Caillou, I'm Caillou...
That's me!"

Tom Yum Soup (with coconut milk)

Ahh, Tom Yum soup. This is by far my favorite Thai dish, and is also the most popular soup in Thailand. The health benefits are excellent, as this soup has immune boosting power for cold and flu viruses.
Many recipes you will find on Tom Yum Soup will call for lemongrass and kaffir lime leaves. I went to great lengths to find both of these ingredients with no luck. So, I doubled the quantity of lime juice and I eliminated the lemongrass from the recipe altogether. Perhaps someone from Thailand would notice the difference, but my family loves my improvisation just fine!



Ingredients:
6 cups chicken stock
3-4 cloves garlic, minced
1-2 red chilies, finely sliced, OR substitute 1/2 to 3/4 tsp. dried crushed chili
2-4 serrano peppers, stems removed (keep whole)
3 Tbsp. fish sauce
a generous handful of shitake mushrooms or regular mushrooms
12 medium raw shrimp, shells removed
1/2 can coconut milk
2 Tbsp. freshly-squeezed lime juice
coriander
Vegetables - cherry tomatoes, broccoli, bean sprouts, or other favorites


Directions:
- Pour stock into a deep cooking pot and bring to a boil.
- Add lime juice
- Add garlic, red chilies, and mushrooms
- Reduce heat to medium and simmer 1-2 minutes.
- Add the shrimp & cook until pink, then add remaining vegetables
- Reduce heat to medium-low, add the coconut milk & fish sauce
- Stir well to combine and gently simmer until hot
- Test the soup for salt and spice (Add more fish sauce instead of salt, or more chilies as desired. If too sour, add 1/2 tsp. sugar. If too spicy for your taste or if you'd like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice.)
- Serve in bowls with fresh bean sprouts & coriander sprinkled over
- For extra spicy soup, add some Thai chili sauce (as pictured on left)
- I threw a fresh lime slice and serrano pepper on top for fun :)

Cars Confection

My sweet little Carter wanted a Cars themed birthday party, so I knew making his birthday cake would be a tall order. This is the most detailed cake I have ever made and it definitely took the longest to make. I made the marshmallow fondant the day before, but everything else was made in one HUGE kitchen session. I think I started around 8:00 p.m. and finally finished around 3:00 a.m. It was quite a project to say the least!


The cake itself was chocolate and covered with homemade buttercream icing. The bottom layer has buttercream icing exposed (brownish-red color) and is supposed to represent the desert terrain. The top layer is covered in blue marshmallow fondant. All of the decorations are fondant (rolling hills, sky, clouds, sun, rocks & grass) with the exception of the candle, cars and the homemade toothpick signs. Needless to say, excitement exploded throughout our home when Carter woke up on his birthday to a Cars cake sitting on our kitchen table. I'm pretty sure I slept all morning long. This was a labor of love, for sure.

Fried Goat Cheese (with orange blossom honey)

I tried this incredible appetizer one time and I was hooked. There is just something about fried goat cheese & honey that makes for a perfect palate explosion. It takes less than 5 minutes to make and pairs fabulously with a glass of Pino Grigio or Riesling.




Ingredients:
1 log of goat cheese, cut into 3/4 inch rounds
3 eggs
1/2 cup all-purpose flour
vegetable oil
1 cup Panko bread crumbs
orange blossom honey (you may be able to buy this at your local store, but it is easily found on the internet)

Directions:
Gather three separate bowls. Beat eggs in one, put flour in one, and put bread crumbs in one. Add enough oil to pan so that it stands about 1/2 inch and bring to medium heat on stove top. Take one cheese round and coat with flour. Then coat with egg, and finally coat thoroughly with bread crumbs. Place all coated cheese rounds in hot pan. Allow them to fry for approximately 30 seconds to one minute -- they will brown quickly! Carefully turn over with spatula and brown opposite side for additional 30 seconds. Remove from pan and place on napkin to soak up oil. Transfer to plate and drizzle with orange blossom honey.

Go Green!

Everytime I make guacamole, we eat the entire bowl...right then. My husband and children love this fresh blend of avocados, tomatoes, cilantro, jalapenos and lime juice. Although my oldest daughter won't eat an avocado by itself, she is crazy about fresh guac. It's an excellent dip to set out at parties along with a fresh bowl of salsa and tortilla chips. For my salsa recipe, click here.

Ingredients:
3 avocados (seed and skin removed), chopped
1 plum tomato, diced
small bunch of cilantro leaves, chopped
1-2 jalapenos, diced (keep seeds in for extra heat!)
juice of one lime
salt & pepper, to taste

Directions:
Put all ingredients in bowl. There are two ways to blend ingredients - you can either take two knives and cut in a criss-cross fashion for chunky guacamole, OR you can mash with a fork until desired consistency is reached. I tend to do both depending on my mood. I recommend serving guacamole immediately or placing in fridge and serving within a couple of hours. You can store guacamole in the fridge for an extended period, but the avocados will turn brown if you let it sit for too long.

Black Bean & Corn Salad

This delectable dish may be eaten with a spoon or "salsa" style with tortilla chips. Either way, it is sure to delight your taste buds! I make black bean & corn salad quite often in the Summer months because of the availability of fresh produce. I usually serve it alongside grilled BBQ chicken and another side; either garlic mashed potatoes or fresh fruit. If you are feeling especially adventurous, you can grill the corn over an open flame and cut directly off the cob.

Ingredients:
1 can black beans (14.5 ounces)
1 can yellow corn or freshly grilled corn, cut from cob (14.5 ounces)
12-15 cherry tomatoes, sliced
2 jalapenos, seeded and chopped (or leave seeds if you like mucho heat!)
1/4 cup cilantro, chopped
1/4 cup basil leaves, chopped
juice of 1 lime
1 avocado, cut in small squares
2 tblsp. olive oil
1/4 cup red onion, diced (optional)
salt & pepper

Directions:
Drain and rinse beans with cold water. Drain corn and add to beans. Add tomatoes, jalapenos, cilantro, basil, lime juice, avocado, olive oil and red onion, if desired. Mix gently with large spoon. Salt & pepper to taste.
(Sometimes, I add more lime juice because my husband really likes the citrus flavor in this dish.)
Chill in refrigerator until ready to serve.

Zebra & Turquoise Birthday Cake

I love to be in the kitchen, but I must be honest; fondant cakes are not my forte. It takes me a tremendous amount of patience and strength to complete such a cooking project. I love the way these cakes look once completed, but I don't love the process that leads up to it. I made my first fondant cake about a year ago for my daughter's 11th birthday party. Well, of course she expected another fondant cake for her 12th. So, I let her choose the design and theme. It didn't take her long to exclaim she wanted a zebra cake with the color turquoise. Oh boy, here we go... Makenzie's 12th birthday cake was an 8" round and a 12" round. Both cakes were strawberry flavored and iced with buttercream icing. The bottom layer was covered in white marshmallow fondant, and the black zebra designs & decorative balls were also marshmallow fondant. The top layer was covered in turquoise marshmallow fondant. The flowers on top were not edible (I will eventually teach myself how to make gumpaste flowers). The fondant and buttercream icing were both homemade, and I made the fondant the night before. Total time in the kitchen for this project was around 5 hours. Makenzie loved her cake and it made quite an impression on her friends at the party. The time and effort put into the cake was most definitely worthwhile because it put a lasting smile on my child's face!

Burrito-licious

Have you ever had one of those "Homewreckers" from Moe's Southwest Grill? Well, this is my version and boy is it just as delicious (or more)! Since I already had chopped jalapenos and cilantro on hand from earlier today, I decided nothing must go to waste.


These burritos are super easy to make....and they went along nicely with the homemade salsa.

Ingredients:
1 package 8" flour tortillas
1 lb. ground beef
4 jalapenos, diced
small onion, diced
lettuce, shredded
2 tomatoes, chopped
small bunch of cilantro, chopped
1 C white rice
1 8 oz. can tomato sauce
cheese, shredded (monterrey jack is fabulous)
avocado, sliced

Spices:
cumin
anaheim chili powder
garlic salt
pepper

Directions: Put rice in small pot along with 1.5 cups of water. Bring to boiling point. Immediately reduce heat and cover. In a sautee pan, brown ground beef. Add onions and 1/2 of chopped jalapenos midway through cooking and sautee with meat. Season to taste with cumin, chili powder, garlic salt and pepper. Drain grease and set aside. Once rice is tender (after 20 minutes or so), spoon into clean sautee pan over medium heat. Add just enough tomato sauce to color the rice (maybe half the can) and sautee for a minute or two. Mix constantly so rice doesn't burn and stick to pan. Season to taste with chili powder and cumin. Remove from heat and spoon into bowl. Place tortillas on a microwave safe plate. Cover tightly with plastic wrap and heat 30 seconds. Take one tortilla and layer ingredients in this order: beef, rice, cheese, lettuce, tomato, jalapenos, avocado, cilantro. (If you pile too much onto the tortilla, you will have trouble folding it. A little goes a long way, believe me.) Next, fold in sides of tortilla. While still pinching sides of tortilla, fold one side over filling and press/stuff tightly. Continue rolling until completely wrapped. Cut in half and serve with salsa and sour cream.

Salsa - the chip dip, not the dance :)

I can tell you there is nothing quite like being able to make your own salsa. For years, I have been buying the processed salsa in a jar. I know I've tried every brand that exists looking for that perfect blend, but somehow I'm always left disappointed. Dining at Mexican restaurants has always been greatly welcomed as I couldn't wait to devour the authentic salsa. To be honest, I'm not sure why I did not start making my own salsa a long, long time ago. In any event, I no longer have to trek any farther than my own kitchen. Thanks to a few pointers from my Mexican mother-in-law, I have finally attained that salsa perfection I have always desired.

Note: I have never worked with exact measurements for this recipe....each time varies a bit in texture and thickness, but it is nonetheless always DELICIOUS!



Ingredients:
8 Roma tomatoes (don't substitute)
2-3 jalapeno peppers, stems removed (depending on how much heat you want)
small bunch of cilantro leaves, chopped
1/2 onion, chopped
1 tsp garlic salt
1 tsp cumin (or add more if you really like this flavor)

Directions: Place tomatoes and jalapenos in pot of water. Bring to a rapid boil. You need to let the veggies cook just until the tomato skin starts to wrinkle and peel off a little. Remove from heat. Using a large slotted spoon, transfer tomatoes and jalapenos into blender. Add cilantro, onion, garlic salt & cumin. Press "chop" and allow ingredients to blend thoroughly. This should only take 10-15 seconds. Pour into large bowl - it will be steaming! (Chill in refrigerator or eat it steaming hot!) Season to taste with more salt if desired. Serve with chips.

Mexican Breakfast Casserole

I was inspired to make this dish today when my husband asked me to prepare something "tasty" for breakfast. After gathering several ingredients - eggs, fresh cilantro, jalapenos, hot sausage, cheese and tortillas - it really got my creative juices flowing. I knew I wanted to make a casserole; given the ingredients on hand, a Mexican casserole seemed perfect! Total prep time was around 20 minutes and actual cooking time was 30 minutes. As my husband was eating, he began to reflect on our honeymoon and the awesome brunch we shared at the Plantation Golf Course in Maui. If I can evoke memories like that through my cooking, I'll be in the kitchen for a long time to come. I would say today's casserole was definitely a success!

Ingredients:
four 8" flour tortillas
1.5 lbs hot sausage
1 small onion, diced
1/2 C cilantro, chopped
2 jalapenos, diced
8 eggs
1/2 C sour cream
2 C shredded cheese (I used a Mexican blend)
2 tblsp olive oil
1 tsp salt
1 tsp pepper
1/2 tsp cumin

Directions: Preheat oven to 350 degrees. Grease 8x12 casserole dish with butter or cooking spray. Cut tortillas in strips and line dish with one layer of tortilla strips. Line with another layer of tortilla strips in a criss-cross fashion. Brown sausage in pan over medium-high heat until brown. Drain grease and set aside. In a separate pan, add olive oil and bring to medium heat. Add onion, jalapenos and cumin. Sautee until onions are slightly golden brown and jalapenos are tender. Add cilantro. Cook for another minute or two, just until cilantro is fragrant. Add vegetable mixture to sausage and mix well. In a blender, add eggs, sour cream, salt and pepper. Blend until smooth. Evenly spread sausage mixture on top of tortilla strips. Then slowly pour egg mixture, making sure to move around and cover entire area. Finally, sprinkle cheese on top. Bake in 350 degree oven for 30 minutes. Serve with salsa and sliced jalapenos (and maybe a Mimosa)!! For my authentic salsa recipe, click here.

Pura Vida

Welcome to my cooking blog! When I moved to San Diego in 2005, I had no idea what was in store for my little country self. There were so many new restaurants at my disposal it made my head spin. When my husband and I first began dating, he completely wooed me. Either by seaside or candlelight, we must have ordered from every menu containing some dish I could not pronounce. Most weekends consisted of an ethnic dinner followed by an hour or two of exhilarating salsa dancing. Needless to say, my exposure to such exquisite dining and international music spawned a passion for bringing those fancy plates to life in my own kitchen (and it sure didn't hurt that my boyfriend was Hispanic)! Now that we are happily married, my interest in international dining has evolved into a great love for cooking international cuisine and serving it to my family. For the time being, I've retired my salsa heels for an apron, but I wouldn't have it any other way. Que sabroso!