Breakfast Chilaquiles

I don't have a picture of this, but we all know this is my favorite, go-to breakfast recipe when I want to impress.  You can cheat and buy salsa and chips from the store, but what fun is that? 

Breakfast Chilaquiles

Ingredients:
--1 batch of red or green salsa (either works well!)
--1 batch of homemade chips (found on same link as salsa recipes); probably need the medium package of tortillas to have the right amount
--2 dozen eggs (obviously you can adjust all these amounts for your target audience)
--1 package of quesa fresca (maybe about 16 oz)
--1 container of sour cream***
--1-2 bunches cilantro

Prepare the salsa and chips according to the recipes on the link.  (If you make the salsa in advance, reheat it on the stove prior to assembling the chilaquiles.  It needs to be warm.)

1.  While the salsa is still warm, mix in the chips.  Watch the ratio - I just eyeball it, but you want the chips to be lightly coated with salsa.  Don't drown them in salsa, but make sure they are all coated on all sides.  Too much, they get soggy; too little, they don't have the right flavor.
2.  Start frying the eggs; the timing is important as well so the chips don't get soggy.  Make sure the eggs are fried as desired.  I like to have the salsa already warm, the chips prepared, and then I mix the salsa/chips at the same time I start frying eggs. 
3.  Spread a thin layer of the salsa/chip mixture on a plate.  Top the mixture as follows:  fried egg (or two), a dollop of sour cream, a tablespoon of crumbled quesa fresca, and a sprinkling of cilantro.  Serve immediately (with a mimosa or a spicy bloody mary!).

This typically involves the cook being a short-order cook, taking orders for how the eggs should be fried for each person and serving it as soon as it's assembled.  For large crowds, you'll need a helper that can keep the fried eggs coming!

***Note:  some people don't like sour cream.  TOO BAD!  That makes this dish taste as it should, so do whatever you can to persuade them to at least TRY it.  It adds a creamy texture as the egg yolk mixes with the salsa, and it is incredible.  I WON'T eat it without sour cream!  Fat free is fine :)  And although I always substitute Greek yogurt for sour cream, I will not in this dish because it really does make a difference.

Cucumber Bites

These are one of my favorite snacks; low-carb, lots of veggies, and mimics a Greek salad (which I LOVE).  You can make the tomato garnish at any time and use it in so many things, not just for this!

Ingredients:
--1 cucumber, about 1-1.5" in diameter, sliced to 1/3" thick or so (they look better with the peel, but I don't like the peel, so that's up to you!)
--4 oz fat-free feta cheese
--2 large tomatoes
--2 cloves garlic, minced
--Salt/pepper
--Olive oil
--Thyme, basil, oregano (whatever you have)

Tomato Garnish:
1.  Preheat the oven to 450F (you can use broil or bake). 
2.  Slice the tomatoes in half and trim off the junk; place them on a pan.
3.  Drizzle or brush the tomatoes with olive oil, then sprinkle with salt and pepper.
4.  Roast the tomatoes in the oven for 25-30 minutes, until they wrinkle and caramelize.
5.  Put the tomatoes, herbs, garlic, and olive oil in a food processor and chop coarsely.  Add additional salt and pepper to taste.

To assemble, place the cucumber slices on a serving tray.  Add a spoonful of the tomato garnish to the slices, and top it off with some feta crumbles.

Grilled Scallops

A quick, easy, healthy, delicious dinner. 

Ingredients:
--1 lb fresh scallops
--8-10 slices of prosciutto
--Olive oil
--Salt/pepper

1.  Preheat the grill with a medium-hot fire.  Spread the coals out to distribute heat evenly.  (If you're on a gas grill, you obviously don't have to do that, but I love the flavor that charcoal imparts.)
2.  Sprinkle both sides of the scallops with a pinch of salt and pepper. 
3.  Take the prosciutto and halve the strip lengthwise with a very sharp knife, leaving you with strips about 1.5" wide and 6-8" long.  (I lay out a whole slice on the cutting board, then roll the knive over it to cut it lengthwise; if you move the knife, it sticks and will bunch up the prosciutto.)
4.  Wrap the scallop with the proscuitto (as seen in picture). 
5.  Drizzle a small amount of olive oil onto each scallop, both sides.
6.  Place the scallops on the grill; cook on one side for 2 minutes or so, then flip them over. The scallops will be done by the time the proscuitto cooks and shrinks around the scallop.

 I served this with a zucchini salad, recipe here:
http://www.epicurious.com/recipes/food/views/Shaved-Zucchini-Salad-with-Parmesan-Pine-Nuts-360251

This makes enough scallops for 2-3 people.