'The New Southwest'‏ Cookbook by Meagan Micozzi, Mushroom & Leek Migas

Meagan Micozzi of the Scarletta Bakes blog has written her first cookbook The New Southwest: Classic Flavors with a Modern Twist.

Meagan's specialty: Classic Americana with a Southwest twist. It's what happens when desert ingredients like chiles, corn and agave nectar mix with fresh offerings like avocados and seafood. In her very first cookbook, she introduces us to The New Southwest.

When she moved from D.C. to Arizona, she found her culinary curiosity piqued like never before. Inspired by the rich southwestern flavors of her new home—plump chiles, crisp desert fruits, succulent moles, sticky agave, musky tequila—she made it her mission to interview local home cooks, research recipes, and then spend days in her kitchen perfecting flavors and techniques until she had them just right.

Her blog grew into the cookbook, which features favorites like Navajo Fry Bread, Salsa Verde and Cajeta, as well as imaginative offerings such as Vegan Puffy Tacos with Cumin-Spiced Hummus, Pomegranate & Lime Chicken Thighs, Baked Pumpkin Flautas, and even Peanut Butter & Jelly Empanadas.

Mushroom & Leek Migas

After much thought, I finally decided on breakfast food. Migas. Meagan has a recipe for these Mushroom and Leek Migas which were just wonderful. This was actually my first time ever having migas and I've always heard about how good these were so I thought why not! I love all the ingredients in them and they're naturally gluten free too. 

Other recipes I plan to try are her Cucumber & Melon Agua Fresca, Arroz Verde, Carrots Baked in Cream (my family will love this one!) and for me the Chipotle Spiced Grilled Cheese Sandwiches. Everything sounds so good from this cookbook! There are over 80 mouthwatering recipes with photos to make your hungry. 

Recipe from The New Southwest: Classic Flavors with a Modern Twist by Meagan Micozzi of ScarlettaBakes.com. Reprinted Courtesy of Hippocrene Books, Inc. On Amazon.

Mushroom and Leek Migas
Migas, which translates to ‘crumbs’ in English, literally brings everything to the table: fluffy eggs, crispy fried tortilla strips, and creamy melted cheese. This version gets an extra dose of flavor from meaty mushrooms, fresh garlic, and delicate leeks, all sautéed together to perfection. Expressly designed to serve a crowd out of one single pot, it doesn’t get any easier, or more delicious, than migas in the morning.

4 5-inch corn tortillas
1¼ cups vegetable oil, divided
10 large eggs
salt to taste
freshly ground black pepper to taste
¼ cup heavy cream
8 ounces brown baby bella crimini mushrooms, brushed clean, sliced (approximately 2½ cups)
1 leek, ends removed, chopped
2 tablespoons minced fresh garlic
1 cup shredded Manchego cheese

To prepare the corn strips, cut the tortillas in half and then slice them into thin strips (½-inch to ¾-inch wide). Heat 1 cup of vegetable oil in a large, heavy-bottomed sauté pan over medium-high heat. Working in batches, fry the tortilla strips for 1 to 2 minutes, flipping the pieces as they fry and removing the crispy, browned strips to a paper towel-lined baking sheet to drain and cool.

Whisk the eggs and heavy cream together in a large bowl and season liberally with salt and pepper. Set aside.

Rinse out the pan used for the tortilla strips and warm the remaining ¼ cup oil over medium heat. Sauté the mushroom slices for approximately 3 minutes or until tender and fragrant. Add the leek and sauté for an additional 2 minutes. Add the garlic and sauté for 1 more minute. Pour in the egg mixture and cook, stirring constantly in a circular motion until eggs begin to solidify. Just as eggs are beginning to solidify, stir in the fried tortilla strips. Continue cooking, stirring frequently, until eggs are light, fluffy, and cooked through.

Remove from heat, top with the cheese, and serve immediately.

YIELD: approximately 4 to 6 servings

*Disclosure* I wrote this review and or giveaway for "Mommy? I'm Hungry!" about The New Southwest. The product(s) in this review were provided to me free of cost for the purpose of conducting my review. Product info and stock images if any are provided by PR or Co.

Egg Sandwiches and Hard Boiled Eggs How-To

This is super simple, who hasn't made egg salad before? Well, if not, I know someone out there is looking for an egg salad sandwich recipe, perhaps a younger one wanting to learn to make things in the kitchen or a student out on their own for the first time, or a newlywed trying to impress their significant other? Well this isn't anything fancy, but it's good! This is a really easy simple recipe, it's how I like mine. I don't use measurements but I'll guesstimate it for you.

Egg Salad
1 dozen hard boiled eggs* (how to below)
1/4 C mayo
1 Tbl mustard
1 Tbl sour cream
2 Tbl milk
salt
pepper
parsley (optional)
sliced bread (I used this whole wheat)

Separate the hard boiled eggs* from the yolks and white part in 2 different bowls. Using a potato smasher (easiest way for me) or chop them up with a knife, breaking up the egg whites until they are small pieces. Do the same for the egg yolks in another bowl. Add the wet ingredients to the yolks and continue to mash (or stir with a spoon) to combine all, adding more mayo or milk if needed until desired consistency. Season with salt and pepper to taste. Combine the egg whites to the egg yolk mixture, and gently combine. Spread on your favorite sandwich bread.

Hard Boiled Eggs*

1 dozen eggs

salt

water
large sauce pan (I use my stock pot)

Place eggs in pan and cover with cold water, about 1" over the eggs. Add a little salt to the water (I do this to help it boil faster), cover and bring to a boil*. Keep an eye on it, just as it comes to a boil, set a timer for 10 minutes, and cook. Drain and rinse/soak the eggs in cold running water to stop the cooking process. When eggs are cool enough to handle, peel and use in your favorite recipes such as:

-deviled eggs

-egg sandwiches (my recipe above)

Perfect way to use your colored Easter eggs!

enjoy,