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I am always looking for a quick yet super satisfying breakfast. I always end up with just the “quick” part.
Enter the Hobbies Cookbook project. I’ve only recently started cooking the recipes on my list and I already feel healthier. Not because the food I’m preparing is necessarily lower in fat or calories (as you’ll notice in this recipe), but because I’m now less reliant on processed food and let’s be real, the frozen food section at Kroger.
This week I finally found the recipe. It’s perfect. It’s got scrambled eggs, cheesy goodness, salsa, tortilla chips and creamy avocados.
The dish is called “Quick Migas” and it’s from a blog titled “Budget Bytes.” You can access the original form of the recipe here.
This recipe is definitely customizable. And I took full advantage of that feature. I’ve made some changes to the recipe based on taste and what I had on hand. Feel free to try out my version:
- I decided to make a single-serving version. So instead of 6 eggs, I only used 2.
- I didn’t have milk, but I did have half-and-half. So I used 2 teaspoons of that instead. (The measurement here was adjusted from 1/4 of a cup to 2 tsp because of the reduction in the number of eggs used in my version.) The change in the use of the milk, didn’t seem to affect the taste of the eggs. They still tasted like scrambled eggs.
- I omitted the cilantro. It was already in the jarred salsa I was using.
- I made the following substitutions: Instead of butter, I used canola oil. It’s just a personal flavor preference. Also, instead of green onions, I cubed a whole avocado and added it to the egg/cheese/tortilla/salsa mixture at the very end.
- I don’t think the original recipe mentions when to use the salt and pepper. So I just mixed them in with the eggs before I cooked them in the pan.
- I added Cholula’s Original flavor Hot Sauce at the end for more zing and heat.
I made some important observations while cooking and eating this dish:
- If you’re using fewer eggs like I did, keep an eye on those eggs, and begin stirring right when the eggs start to set around the edges. Because those eggs cook fast! Really fast. You don’t want them to dry out because you waited too long.
- If you’re a slow eater like I am and you decide to add avocados to this dish, give them a spritz of lemon juice before consuming them. When the insides of avocados are exposed to air for longer than a few minutes they begin to show signs of the oxidation process and turn brown, much like apples do. You can still eat them, you just have to scrape off the brown layer first. But to save yourself from having to do that at all, just squeeze lemon or lime juice on them before you eat them. The acidity from the lemon/lime will slow the oxidation process and prevent the browning that can occur while you’re eating the migas. Plus, it’ll make the overall dish even more flavorful!
This dish was a wonderfully fast and scrumptious way to have Mexican food for breakfast. And with the avocados, it was like a magical, deconstructed guacamole.
If you decide to try out this recipe, feel free to comment on this post to let me know how it went! I’d love to hear about your experiences!
I’d also like to thank Beth M. of Budget Bytes for posting this recipe.
It’s the day that acts as an annual reminder to count your blessings, connect with your family and friends and to truly be grateful for all of the wonderful things in your life.
It also happens to be a celebration of food. And why not? Food sustains us and brings our families and friends together. It’s a mode of artistic expression for some and emotionally-charged for us all with every memory each recipe evokes.
Thanksgiving is less than a week away and foodies, party planning enthusiasts and pretty much anyone who has spent more than two hours on foodgawker is super excited.
I’m super excited.
And to kick off the celebration I’m posting my Hobbies Cookbook. As I’ve mentioned in my post on peach wontons , I have a bucket list of hobbies. It’s an ever-expanding list of activities I want to at least try out once. And one of those activities involved me cooking my way through a cookbook.
As I couldn’t find a cookbook that really interested me, I decided to make use of the most interesting collection of recipes I know: the internet. More specifically, I utilized the obscene amount of recipes I’d already accumulated in my Chrome bookmarks list.
And so with 100 recipes, I’ve put together my own collection, the Hobbies Cookbook. What follows are the 100 dishes I intend to cook, complete with links to the recipes and the blogs where I found them:
- Quick Raspberry Sauce
- Basic Bread Loaf
- Panera Bread® Broccoli Cheddar Soup
- Pork and Ginger Pot Stickers
- Asparagus and Peas Fritatta
- Black and White Cookies
- Mongolian Beef Recipe
- Chewy No-Bake Cookies and Cream Bars
- Grilled Cheese Sandwich with Bacon and Fried Egg
- Quick Migas
- Strawberry Torte
- Carrot and Coconut Soup with Thai Red Curry
- Linzer Sables
- Baked Cake Doughnuts
- Flaky Buttermilk Biscuits
- Frozen Hot Chocolate
- Spaghetti Alla Carbonara
- Honeyed Pears in Puff Pastry
- Herb Butter Mushrooms with Smoked Mozzarella
- Alfajores Cookies
- Cinnamon Sugar Pull-Apart Bread
- Beth’s Best Tuna Salad
- Homemade Dulce de Leche
- Mushroom Bruschetta
- Mom’s Flan (by Abigail Garcia)
- 5 Minute Strawberry Mousse
- Kim Chi Fried Rice
- Cilantro Mint Chutney
- Crema Poeta (Vanilla Bean Pudding)
- Pasta Puttanesca
- Cold Chocolate Custard with Whipped Cream
- Eggs in a Basket: Baked Eggs in Toast Cups with Melty Cheese
- Italian Lemon Almond Mousse
- Bacon Basil Tomato Sandwich
- Crème Brulee French Toast
- Chicken and Coconut Thai Curry Soup
- Ice Cream Tiramisu
- Olive Garden’s Chicken Milanese
- Peach Wontons
- Parmesan Herb Popovers
- Mocha Ice Blended
- Pancakes from Scratch
- BLT Salad
- Oreo Cookie Cupcakes
- Avocado Tuna Melts
- Caramel Macchiato Ice Cream
- Rosemary Foccacia
- Strawberry Fraiser
- Tuna Cornbread Cakes with Lemon Aioli
- Tres Leches Cupcakes
- Spinach, Chili-lime Vinaigrette, Avocado and Sunflower Seed Salad (There isn’t a link for this one. It’s just a salad UGA offered in one of their dining halls. All the ingredients you need are mentioned in the title.)
- Chocolate Cayenne Truffle Brownies
- Garlic Scallion Noodles
- Whipped Cream Cupcakes
- Sun-Dried Tomato and Basil Pesto Pizza
- Cannoli Cupcakes
- Mac & Cheese Muffins
- Cinnamon and Sugar Tortilla Strips
- Almond Cake
- Pimento Cheese
- Korean Style Short Ribs
- Custard Cake
- Garlic Knots
- Petite Vanilla Bean Scones
- Pajeon (Korean Scallion Pancakes)
- One Bowl Chocolate Cake
- Spinach Salad with Spiced Pork and Ginger Dressing
- Churros with Chocolate
- Baked Potato Salad
- Stir-fried Egg Ramen
- Turtle Brownies
- Bacon and Tomato Pasta
- Crisp Gnocchi with Lemon Garlic Greens
- Microwave Lemon Curd
- Soft Pretzel Bites
- Tiramisu Cupcakes
- Honey Chipotle BBQ sauce
- Lemon Bars
- Fiery Angel Hair Pasta
- Caramel Macchiato Cheesecake
- Avocado Fries
- Amy Sedaris’ Vanilla Cupcakes
- Egg Drop Soup with Ramen Noodles
- Tiramisu Cake
- Chicken Francese and Egg Tagliatelle
- Chocolate Tart with Shortbread Crust
- 100 Grand Cupcakes
- Quick Potato Patties
- Root Beer Cake
- Butter Chicken
- White Chocolate, Cranberry and Strawberry Rocky Road
- Lemon Brulee Bars
- Raspberry Chipotle BBQ Chicken
Now you can follow along with me as I try out each recipe. Feel free to comment on my blog with any questions and let me know what you think of the recipes, any changes you’d make to them, or even your own culinary anecdotes. Tell me your stories, I’d love to hear them!
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