Tag Archives: scallions

Chilaquiles with Sunny Side Up Eggs – Arizona

If you love breakfast for dinner (aka brinner), chilaquiles (“chee-lah-KEE-lays”) is the dish for you. Found throughout the southwest but especially in Arizona, this amalgamation is a cross between nachos

Chilaquiles with Sunny Side Up Eggs – Arizona and enchiladas, only without the bothersome rolling. You can add whatever vegetables you like (we’ve seen versions with fresh radishes, or sautéed peppers and onions). Traditionally, eggs are the protein but some people add meat like shredded beef or chorizo. Sometimes served as a hangover cure, you don’t need to overindulge to enjoy this dish. Don’t skimp on the garnishes of scallion, cilantro and a squeeze of lime – they really seal the deal!

The Musical Instrument Museum in Phoenix has a collection of 13,000 instruments from across the world including one of the oldest goblet drums, made in China between 5000 and 4000 BCE.

 

Chilaquiles with Sunny Side Up Eggs

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 18 tortilla chips
  • 1/2 cup salsa
  • 1 cup crumbled queso fresco
  • Baby tomatoes, diced
  • 4 eggs
  • 1-2 scallions, chopped
  • Cilantro, chopped
  • Lime wedges

Instructions

Place chips in a large bowl. Pour salsa over the chips and toss well. Divide chips onto two plates. Top each with cheese and tomatoes. In a skillet on medium to high heat, fry eggs until edges are brown and bubbly. Place two eggs on top of each chip mixture. Top with scallions and cilantro. Squeeze lime over dishes before serving.

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Crab Salad – Maryland

When you think of Maryland, you probably think of the Chesapeake Bay and if you think of the Chesapeake Bay, you probably think of blue crabs. The bay is an estuary (where saltwater and freshwater

Crab Salad - Maryland

mix) and the perfect environment for blue crab. In fact, the Chesapeake Bay produces 50 percent of the blue crab harvest in the United States.

If it’s hot where you are, you might welcome this no-cook crab salad recipe that does not involve an oven. We served this on endive boats for a lovely appetizer pre-concert, but you could put it on crackers or even a soft roll for a crab salad sammie.

Check out the wild horses on Assateague Island National Seashore, near Ocean City, where you can swim, hike the beach, kayak, fish or birdwatch.

Crab Salad

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • 1 rib celery, chopped
  • 1 scallion, chopped
  • 1 teaspoon grainy mustard
  • 2-3 tablespoons mayonnaise
  • 8 oz. fresh crab meat
  • Old Bay seasoning, to taste

Instructions

In a medium bowl, add celery, scallion, mustard and mayo. Mix until well combined. Gently fold in crab meat, taking care not to break up large lumps or claw meat. Add Old Bay seasoning to taste. Let chill before serving.