Jenna’s Recipes

Migas (Scrambled eggs with tortilla strips)
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon vegetable oil
4 large eggs
1 tablespoon salsa
1/2 cup cut tortilla strips
1/2 cup shredded cheddar cheese, divided
Chopped green onions, and additional salsa
In a large skillet, saute onion and green pepper in oil until tender. In a small bowl, whisk the eggs, and salsa. Add to skillet; cook and stir until set. Stir in tortilla strips and 1/4 cup cheese.
Sprinkle with remaining cheese. If desired, top with green onions and additional salsa and serve with extra tortillas if you wish.

Breakfast Egg Enchiladas (Enchiladas de Huevo)
Just like regular enchiladas except they’re made with an egg and cheese and green chile filling.
12 eggs
1 (7 ounces) can dice green chiles, drained
2 (10 ounce) cans green enchilada sauce
1/3 cup half-and-half
12 (6 inches) corn tortillas
2 cups shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
sour cream (optional)
salsa (optional)
Beat eggs in a large bowl; cook in skillet until scrambled. Mix in a can of diced green chilies and set aside.
Preheat oven to 350 degrees F.
In a large bowl mix together enchilada sauce and half-and-half until well combined. Lightly coat bottom of a large casserole dish with a small amount of sauce.
To assemble enchiladas fill each tortilla with eggs, a small handful of Cheddar cheese. Roll and place seam side down in casserole dish. Repeat with the remaining ingredients. Pour green chili sauce over tortillas. Sprinkle with Monterey Jack cheese.
Cover with foil and bake for 20-25 minutes until sauce is bubbling and enchiladas are heated through. Let sit for 5 minutes before serving. Serve with sour cream and salsa if desired.

Caldo de Res (Soup made with beef bones)
I absolutely love this soup. Made with meaty beef bones with the marrow, very nutritious and my first bone broth.
1 pound beef shank
1 tomato, quartered
2 potatoes, cubed
1 onion, chopped
3 carrots, chopped
1/2 medium head cabbage, chopped
4 cloves garlic, minced
6 teaspoons chopped fresh cilantro
1 tablespoon salt
1/4 teaspoon ground cumin
2 ounces fresh lime juice
In a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt, and cumin. Add water to cover and stir well. Cover and simmer for 2 hours.
Remove lid, stir, and simmer for another hour with lid off. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro

Daddy’s Banana Cinnamon Malts
This was the first time I had a “smoothie” only we didn’t call them that. Daddy called everything made with milk “un ponche”. This was his specialty made with ripe bananas, cinnamon, sugar, and ice-cold milk, (I use almond milk). It was the most delicious drink I ever had.
2 bananas, broken into chunks
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 cups cold milk
ice cubes (if milk is not cold enough for you)
Place the bananas, cold milk, vanilla extract, cinnamon, and crushed ice into a blender. Puree until thick and smooth.
Pour into glasses and sprinkle a little extra cinnamon.

Better for You Raspberry-Chia Jam
1 lb. fresh raspberries
1/4 tsp. kosher salt
4 tsp. chia seeds
1 Tbsp. honey
1 tsp fresh lemon juice (from 1 lemon)
Place raspberries, 1/4 cup water, and salt in a medium pot.
Cover and bring to a simmer over medium-high heat.
Reduce heat to medium and simmer until raspberries begin to burst about 5 minutes.
Uncover and continue to cook, stirring often and mashing gently, until mixture thickens, 8 to 10 minutes.
Remove from heat and stir in chia seeds, honey, and lemon juice. Let cool completely.
Transfer to a container with lid and refrigerate for up to 1 week. (Jam will continue to thicken as it chills.)