PURSE PARTY RECIPES

Name: Migas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 4 whole Corn Tortillas; 1 whole Jalapeno, Seeds And Membranes Removed, Finely Diced; 4 whole Plum Tomatoes, Roughly Chopped; 1 whole Green Pepper, Roughly Chopped; 1 whole Red Bell Pepper, Roughly Chopped; 1 whole Medium Onion, Chopped; 12 whole Large Eggs; 1 c. Cotija Cheese, Grated (may Use Cheddar, Monterey Jack, Etc.); 1/3 c. Cilantro, Chopped; 1 tbsp. Butter; 1 tbsp. Olive Oil; 1/4 c. Half-and-half

MIGAS - RECIPES, COUNTRY LIFE AND STYLE, ENTERTAINMENT

Migas - Recipes, Country Life and Style, Entertainment image

I first had Migas in Austin, Texas, when I was visiting my sister, Betsy, and her techie-nerd husband, Matt.

Provided by Ree Drummond

Categories breakfast main dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

4 whole Corn Tortillas
1 whole Jalapeno, Seeds And Membranes Removed, Finely Diced
4 whole Plum Tomatoes, Roughly Chopped
1 whole Green Pepper, Roughly Chopped
1 whole Red Bell Pepper, Roughly Chopped
1 whole Medium Onion, Chopped
12 whole Large Eggs
1 c. Cotija Cheese, Grated (may Use Cheddar, Monterey Jack, Etc.)
1/3 c. Cilantro, Chopped
1 tbsp. Butter
1 tbsp. Olive Oil
1/4 c. Half-and-half

Steps:

In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.Reduce heat to low.When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine. Serve with black beans and iced coffee.Delicioso!

PROSCIUTTO PURSES RECIPE | GIADA DE LAURENTIIS | FOOD NET…

Prosciutto Purses Recipe | Giada De Laurentiis | Food Net… image

Provided by Giada De Laurentiis

Categories appetizer

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 36 purses, 12 servings

Number Of Ingredients 4

Ingredients

1 medium cantaloupe (about 3 pounds)
1 medium honeydew (about 3 pounds)
1 1/2 pounds thinly sliced prosciutto (about 36 slices)
2 bunches fresh chives, blanch 36 and save remaining for garnish

Steps:

Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds and membrane and discard. Using a melon baller, scoop out rounds from flesh and place in large bowl. Discard skin.
Keep the prosciutto loosely covered with plastic wrap to prevent them from drying out as you start to assemble 1 purse at a time. Place 1 melon ball in the center of a prosciutto slice, gather all sides to the top and secure with a blanched chive. It may be necessary to overlap a few pieces of prosciutto in order to completely wrap the melon ball. Place finished purse, seam side down onto a baking sheet and keep covered. Repeat with remaining prosciutto and melons. Can make it only up to 2 hours ahead of time because the salt in the prosciutto will break down the melon.
Scatter the chives onto a decorative platter. Place prosciutto purses on top and serve.

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In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.Reduce heat to low.When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine. Serve with black beans and iced coffee.Delicioso!

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