2 C. assorted vegetables, tomato, pepper and onions. Use jalapeno peppers if you like your dish to be spicy;
1 C. home canned salsa;
2 fresh eggs;
Salt and pepper to taste;
Chopped cilantro for garnish.
1. Heat the oil in a cast iron skillet, add cut up tomatoes, peppers and onion and garlic in a pan with oil. Cook until vegetables become soft,
2. Add homemade salsa, additional liquid if needed. Bring to a boil. Stir to blend all ingredients together.
3. Crack eggs (any number of them, depending how many people you are serving) in the pan, cover and simmer until eggs are set. Add salt and pepper to taste.
4. Garnish with chopped cilantro. You can serve it with the standard Mexican fair, rice and beans, or just some fried corn tortilla and chips. Either way it is good and so very simple!
This is a easy blackberry pie perfect for when fresh berries are in season. The key is to use tapioca for thickening, the pie is not runny, has great texture and the fresh berry and lemon juice makes it lip-smacking good.
1-1/2 sticks of butter (12 Tablespooons);
1-1/2 Cups of flour;
1/4 teaspoon of kosher salt;
1/4 Cup of cold water.
Cut butter into the flour, add salt, add water gradually. Kneed dough lightly to form a ball. Place the ball in the refrigerator for 1/2 hr.
4 Cups of fresh picked assorted berries (Blackberry ;
1/3 Cup of tapioca (small pearls)
1-1/2 Cups of sugar;
Mix all ingredients together, let set for 1/2 hr.
Making the pie:
1. Roll out the dough on a large piece of wax paper, transfer it to a large cast iron skillet.
2. Pour pie filling on top of the rolled out dough.
3. Baked in a preheated oven at 425 F for 15 minutes, reduce the heat to 350 F, bake another 30 minutes.
4. Serve with ice vanilla cream.