Friday, June 27, 2014

Egg in the Hole

My favorite way to eat that fresh salsa is atop egg in the hole. 

Poke a hole in bread. Crack an egg in the hole. Carful not to break that yolk. 

Grill. Flip. Grill. 
Top with salsa. 

I come skipping down stairs in the morning, so excited to eat. 

My favorite is:
- eating the hole. First bite of the morning and it's all crusty with pan fried butter. 
- breaking into the yolk. Eating a bite of toast covered in salsa and egg yolk. 
- the salsa, the salsa, the salsa. 

Thursday, June 26, 2014


2 cloves of garlic
4 green onions with stems
1 cup cilantro (no stems)
1 8oz can ElPato tomato hot sauce (the yellow can)
1 serano pepper, seeded
1 jalapeƱo pepper, seeded
Add seeds for desired heat. (I don't add any seeds, which makes a perfectly mild salsa)

Process with food processor

2 15oz cans of Mexican stewed tomatoes
1/2 tsp garlic salt

Process again
Refrigerate overnight for best melding of flavors. 

I process in our vitamix, and it makes a pretty smooth salsa. It reminds me of the salsa at Chilis. Yum. 

Tuesday, June 24, 2014

Blueberry cobbler

This is one of my most favorite summer desserts, when the blueberries are on sale.  and it's super easy

2/3 cup sugar
2 tablespoons cornstarch
3/4 cup water
3 cups fresh or frozen blueberries (I've made with both, and prefer fresh)
1 tsp butter
1 lemon

In a saucepan, combine sugar and cornstarch, stir in water.  Bring to a boil; stirring constantly, boil for 1 minute.  Add blueberries and lemon juice (as much as you like--I usually use one half small lemon).  Pour blueberry mixture into a lightly butter baking dish (8x8).  Add pats of butter to top.

1 cup sifted all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup milk
3 tbsp butter divided

(I like to 1.5 the topping)  For topping, sift together the flour, baking powder, and salt.  Pour milk and melted butter into a measuring cup.  Add to flour mixture all at once.  Stir just until mixture is moistened and forms a ball.  Drop spoonfuls onto the blueberries.

Bake 425 for 25 min.

Serve warm with ice cream.