A Fresh Start

So...Happy New Year?

2015 had a rough start here. Hubs brought home some ugly bug, and before long, we both wanted to be down for the count. But, life doesn't work that way. There are always commitments and obligations and responsibilities. We tried to keep up as best we could while supplementing with cold meds and naps, but a lot of things lost priority and fell by the wayside.

3 weeks later, and we are finally shaking whatever virus attacked and getting back in the groove. I am still occasionally hacking up a lung, but overall am much better. I feel ready for the new year and a fresh start.

Let's start with breakfast. Do you like bacon? eggs? quesadillas? Bacon and Egg Quesadillas? Crispy tortillas filled with smokey bacon, fried eggs, black beans, pepper jack cheese, and served with guacamole and salsa? Any reason to have guacamole for breakfast sounds like a great start to me.

Bacon and Egg Quesadillas

(adapted from Every Day with Rachael Ray)

4 medium flour tortillas

1/2 pound of bacon

4 large eggs

salt and pepper

4 ounces shredded pepper jack cheese

1 cup canned black beans, drained and rinsed

guacamole

salsa

In a medium skillet, work in batches to cook bacon in batches until crisp. Drain on paper towels.
Remove all but 2 tablespoons of bacon fat from the skillet.
Fry the eggs over easy (or hard, if that is your thing) in the hot bacon fat. Season with salt and pepper to taste. Transfer to a platter and keep warm.
Meanwhile, heat a large cast iron skillet over medium heat.
Place a tortilla in the (dry) skillet and sprinkle some cheese over half. Spread 1/4 cup black beans over cheese. Top with bacon and an egg. Add a bit more cheese and fold the other (bare) half of the tortilla over the fillings. Heat in skillet until tortilla become crispy and golden on the bottom. Flip and crisp the other side.
Repeat with each remaining tortilla to create 4 quesadillas.
Cut each quesadilla into wedges and serve with guacamole and salsa. (Serves 4)

Cinco de Mayo

May 5th. Cinco de Mayo.

Bloggers all across North America are featuring spicy Tex-Mex foods and tequila drinks in honor of this Mexican holiday.

Since I already offered up Thyme Tequila Lemonade to Mother Nature as a peace offering, it's only reasonable that I also heat things up with some flavorful tostadas to serve along side.

Crisply fried corn tortillas are piled high with all the best fish taco makings. Cilantro-lime slaw is bright and fresh and topped with mild tilapia and a hearty, earthy corn salsa. Squeeze a lime over it all to spark just a hint of acidity and you won't want to wait for the celebrations of Cinco de Mayo for Tilapia Tostadas with Roasted Corn Salsa to be on your plate.

Tilapia Tostadas with Roasted Corn Salsa

(adapted from Cooking Light)

1/4 head of green cabbage, thinly sliced

2-4 tablespoons cilantro, chopped

2 green onions, diced

1/2 jalapeno, seeded and diced finely

1 tablespoon mayonnaise

1 tablespoon fresh lime juice

canola oil

8 corn tortillas

8 tilapia fillets

1/4 cup flour

1/4 cup corn meal

1/4 teaspoon ancho chile powder

1/2 cup milk

1 cup corn kernels (freshly cut from cob, or defrosted frozen)

1/4 cup red bell pepper, chopped

1/4 cup onion, chipped

1/2 jalapeno, seeded and diced

kosher salt

freshly ground black pepper

queso fresco

lime wedges

Whisk the mayonnaise and lime juice together in a medium bowl.
Toss the cabbage, cilantro, green onions, and jalapeno with the dressing.
Season with salt and pepper to taste, and set aside.
Heat about 1/2-3/4 inch of canola oil in a large heavy skillet.
One at a time, fry the corn tortillas, turning as needed, until browned and crispy.
Drain on paper towels and set aside.
In a seperate skillet, heat a tablespoon of oil.
Add the corn, red pepper, onion, and jalapeno.
Season with salt and pepper and saute until onion is tender and translucent; set aside.
Combine flour, corn meal and chile powder in a shallow dish.
Dip the tilapia fillets in milk and then dredge in flour/corn meal mixture.
Fry the tilapia fillets in the oil used for the tortillas until flesh is tender and breading is golden.
Drain on paper towels.
To serve, arrange fried tortillas on plates, spoon on cilantro-lime slaw, layer the fried fish, top with the roasted corn salsa. Add crumbled queso fresco and serve with lime wedges. (Serves 4)