April 18, 2011
A Good Week Ends With A Delicious Brunch Dish
It was a very good week -- if you don't count the crazy weather -- and, as usual, delicious food played its part.
#1 - My BFL*, Robin, called to say she and Dan were coming to town this weekend to visit her parents and me! Robin's parents invited us to join them for dinner at Chili's on Saturday night. I had Classic Nachos and brought some home to make ... keep reading!
#2 - My workout buddy, DR, and I finally managed a 3-workout week. It's been a while since our schedules, travels and other factors allowed us to fit in all three workout days in a week -- and it was beginning to show on me! A good reason for eating healthy at Friday night's dinner with Phyllis and Kenny -- I had pan seared grouper with a saute of potatoes, mushrooms and green beans at Walt's in Marion.
#3 - My latest and greatest knitting project is nearing completion and I can't wait to see the finished product! Another good thing -- it is difficult to eat while knitting, but we did have a nice bottle of MacMurray Pinot Noir during our knitting class last week. Oh, yeah! I love knitting!
chicken breasts with garlic, paprika, brown sugar and red wine. I love getting food texts!
#5 - My busiest social week for the month -- Tuesday night knitting class, 2nd Wednesday meeting day and lunch with a group I recently joined, and 2nd Thursday dinner with my birthday/dinner group. Dinner was at a new local Italian restaurant and it was very good -- I had build-your-own-spaghetti with olive oil, garlic, spinach, artichoke hearts and Parmesan.
#6 - My friend, Ree aka Pioneer Woman, announced she has her own Food Network show debuting in August! I am so excited for her -- and for everyone who will get to see her up close and personal.
#7 - And in honor of Ree's exciting news, I made a yummy brunch dish today, taking her Migas recipe as my inspiration and turning it into a streamlined Migas Frittata, made completely from leftovers! It was delicious! See below.
An old friend, some new friends, time well spent learning new skills, a job well done, and new recipe -- it doesn't take much and less really is more.
Let the little things make your day and the weeks will take care of themselves.
This frittata is good while it's hot, better when allowed to cool just a bit, but best when served at room temperature after the flavors have had a little chance to mingle.
~ Ann Marie
Please tell me you remember that girl! :D
2 tbsp. salted butter
1/2 cup leftover whole kernel corn
2 green onions, chopped
1/2 cup leftover cooked and crumbled
2 tbsp. half-and-half
salt & pepper
1/2 tsp. finely diced jalapenos
leftover nachos from Chili's diced in 1" pieces
(corn tortillas with melted cheese,
beans, queso and a little
seasoned ground beef)
Monterrey Jack cheese, shredded
sharp Cheddar cheese, shredded
Cholula Hot Sauce
Turn on oven broiler. Melt butter in a heavy skillet over medium heat. Add corn, onions and ground beef crumbles and cook for 3-4 minutes to heat through. Break eggs in a medium bowl, add half-and-half and salt & pepper. Beat eggs until blended and add diced jalapenos and leftover nachos. Pour egg mixture over corn, onion, ground beef mixture; stir and lift egg mixture from bottom of pan until eggs begin to cook and start to set. Sprinkle cheeses over top of egg mixture and place under broiler in oven. Broil until eggs are set and cheeses on top are melted. Remove from oven, cool slightly and cut into wedges. Serve with salsa, hot sauce, sour cream and guacamole or sliced avocados.
*BFL - Best Friend for Life
Posted by Cora at 12:22 AM