This past weekend, I decided to attempt to sew some baby blankets and fancy up some burp cloths. I had borrowed my sister’s sewing machine and it’s been sitting in my garage since Christmas. I have used it a couple of times to make a pillowcase cover for my Snoogle and burp cloths, all with the help of my bestie, Becky. In my opinion, she’s the queen of sewing and she was able to teach me a couple basics whenever she was in town. This time around, I was on my own and I had watched plenty of you tube videos to refresh my memory on sewing. You would think this would suffice as sewing basics: 101 right?
HECK NO. I should have known something was wrong with the machine right away since the top thread was loose and kept snagging. It irritated me beyond my controls, and I may have spent about 3 hours or so trying to fix the problem. There has to be a breaking point where you have to throw in the towel and realize you are an amateur and need help. I finally caved in and took the machine to a repair shop and got it serviced. It turns out the tire belt was loose, and I would have never guessed that to be the problem. Thankfully, I’m back in business again with my sewing machine and will attempt to sew my projects again.
Sewing and I are not the best of friends. However, food and I are best buddies. It’s easy to prepare a dish, admire your finished creation, and enjoy the benefits by serving it to your loved ones. Sewing to me, takes a whole lot of effort and so much time. This migas casserole quickly came together by chance because I used the leftovers from a taco party that we had and it’s empty your fridge-ish casserole. Migas was something that I wasn’t too familiar with, and it’s some Tex-Mex type of breakfast. Bridget had described this dish best “it’s not a dish that requires precision or even consistency.” You can easily substitute other ingredients, or make her tasty version as well. You will definitely appreciate the efforts made to prepare this smack-tastic dish. Enjoy it for breakfast, lunch or dinner!
Adapted from The Way the Cookie Crumbles
Ingredients: 2 cups of tortilla chips 8 to 12 ounces of Mexican chorizo 2 cups of salsa 1 cup of onions, chopped 1 to 2 jalapenos, chopped finely 2 cups of Monterey jack cheese, shredded 1/4 cup green onions, chopped 8 eggs 1/2 cup milk 1 teaspoon garlic powder Salt & Pepper for seasoning
Preheat an oven to 350 degrees. Spray a 9×13 pyrex baking dish with cooking spray. Spread the tortillas chips to the pan in an even layer. Break down any large pieces of chips. In a large skillet over medium-high heat, cook the onions and jalapenos until translucent and tender, about 6 to 8 minutes. Add the cooked onions/jalapenos to the prepared baking dish. Add the salsa evenly on top. In the same skillet over medium-high heat, cook the chorizo until the fat leaks out. You will notice a bit of oily residue but let it cook for at least 7 minutes or so. Add the cooked chorizo to the prepared dish, making sure not to add the oily residue. In a large bowl, whisk together the eggs, milk, garlic powder and salt and pepper. Add the egg mixture into the prepared dish. Top with the cheese and add chopped green onions. Cover with aluminum foil coated with cooking spray. Bake for 45 to 50 minutes. Let cool for 10 to 15 minutes before serving. Yield: 8+ servings (about 1 1/2 cups)
Review: Ahhhhh-mazing. I served it with additional tortillas, avocado slices and sour cream. This dish makes plenty, so you can easily cut this recipe in half. Or play it smart, and freeze the other half for a rainy day. I know it might be a little hot to turn the oven on, but I prepared this early in the day and reheated it in the microwave when it was dinnertime. Let’s hope that my sewing skills will improve to par as my cooking skills because I want to sew a billion things for my little cutie.