Salmon Macaroni Salad with Cucumbers

Many years ago my Mom would make this salad with Salmon from a can. Do you remember this stuff? You had to drain it and remove the skin and the bones. Gross! Even so, I did enjoy this salad. Mom said she did start from a recipe, but she doesn't remember where it came from. Today we set out to make it with the leftover Salmon from Girl's Night. It turned out so good. You just have to go out and buy a whole side of salmon and roast it, then make this salad. So much better than the salad of my childhood. You could add more mayonnaise if you like but I think you just need enough to ensure a moist salad. You don't want to mask the taste of the other ingredients. All I can say is GO FISH!

Salmon Macaroni Salad with Cucumbers

Yield: 4 servings

Ingredients

2 cups elbow macaroni pasta, uncooked

14 oz Roasted Red Pepper and Garlic Salmon

1 cucumber, peeled and chopped

1/2 large shallot, minced

1 tsp kosher salt

1 tsp dill weed, dried

4 Tbsp mayonnaise

Directions

Boil macaroni according to package, drain and chill. Flake salmon with a fork. Dice cucumber, and mince shallot. In large mixing bowl, add macaroni, salmon, diced vegetables, and seasonings. Toss until seasonings are distributed evenly. Add mayonnaise and mix thoroughly. Chill in refrigerator at least 1 hour before serving.

Note: If you decide to use can salmon. I suggest seasoning it to taste with salt, garlic powder, black and red pepper. I would also add some parsley and fresh lemon juice.

Linking to:
Buns in My Oven: What's Cookin Wednesday
Frugal Foodie Mama: Marvelous Mondays Link Party
Jam Hands: Recipe Sharing Monday
Life on Lakeshore Drive: Bouquet of Talent
Love Bakes Good Cakes: All My Bloggy Friends
Ms. enPlace: See Ya in the Gumbo
My Turn for Us: Freedom Fridays
Taste and Tell Blog: Taste and Tell + 40 Soups, Stews and Chilis
Tried and True Recipes From Our Families
Carole's Chatter: Food on Fridays - Cucumber

Grape Pizza

I saw this on a Food Network show about pizza and tried to make it at home. The restaurant was Pies and Pints, they used a wood-fired  oven. I have used a grill in the past because I did not want to heat up the house. For "Girls Night" I used the oven. It is such a delicious combination. The perfect bite is one with a grape, some blue cheese and rosemary. YUM! I used fresh rosemary from one of my shrubs. I admit I like the grilled version a little better, but the oven does a fine job too. A great meatless meal for Lent, but would make a great appetizer too.

Grape Pizza

Serves 4

Ingredients

1 can or roll of pizza dough

1 cup pizza blend cheese (mozzarella and provolone)

1 Tbsp fresh rosemary needles

1-1/2 cups red grapes, halved

1/2 cup blue cheese

Directions

Prepared on the Grill:

Pre-heat one side of a gas grill to high. Unroll dough and spray with olive oil cooking spray. Grill dough for 2-3 minutes over direct heat until you see nice grill marks. Flip and move to the indirect heat. Top with cheese blend, rosemary, grapes and blue cheese. Grill until crust is done and cheese is melted. Remove from grill and cut into 8 pieces.

Prepared in the Oven:

Pre-heat oven to 400 degrees. Grease sheet pan with a little olive oil. Roll crust out on to sheet pan and pre-bake for 5 minutes. Remove from oven and top with cheese blend, rosemary, grapes and blue cheese. Bake another 8 minutes until edges of crust are golden brown and cheese is melted. Remove from grill and cut into 8 pieces.

 

Linking to:
Buns in My Oven: What's Cookin Wednesday
Jam Hands: Recipe Sharing Monday
Life on Lakeshore Drive: Bouquet of Talent
Love Bakes Good Cakes: All My Bloggy Friends
Ms. enPlace: See Ya in the Gumbo
Taste and Tell Blog: Taste and Tell + 40 Soups, Stews and Chilis
This Gal Cooks: Marvelous Mondays Link Party

Carole's Chatter: Food on Friday - Pizza

Roasted Red Pepper and Garlic Salmon

During Lent my Dad and the Men's Club at church do a Fish Fry on Fridays. When my sister has Friday evenings off just the girls get together for a "Girl's Night". That usually involves wine, cheese, crackers and/or salmon. This Friday it was Roasted Salmon and Grape Pizza. This recipe is adapted from Donald Link's cookbook Real Cajun. His recipe was for Redfish. The actually recipe is called Grilled Redfish "On the Half-Shell". He prepares it on the grill but says it can be prepared in the oven and using other fish. I choose to use salmon and my oven. It is so delicious! It sounds like way too much red pepper but it is not. It is perfect. I can't wait to try it on the grill some day. We served it with crackers, cream cheese, minced shallots and capers. We did not eat even a third of it. So look for what I plan for the leftovers, a Salmon Macaroni Salad with Cucumbers recipe.

Roasted Red Pepper and Garlic Salmon

Adapted from: Real Cajun, Donald Link

Serves: 8

Ingredients

1 side of salmon (approx. 2-1/2 to 3 lbs.)

1-1/2 tsp kosher salt

1-1/2 tsp black pepper

1-1/2 tsp red pepper flakes

2 tsp minced garlic

Extra- virgin olive oil

1/2 cup parsley, chopped

1 lemon, halved

Directions

Preheat oven to 475 degrees. Grease a baking sheet with a little olive oil.

Place the side of salmon on the baking sheet, season with the salt, pepper and red pepper flakes. Top the salmon with the garlic and a drizzle of olive oil. Make sure the seasonings are evenly distributed over the salmon. Bake for 6 to 8 minutes. Remove from oven, top with parsley and juice from lemon. Serve.

Artichoke and Brie Burgers

Last week my sister and I had burgers on the brain. We decided to put her grill to work again. We made Grilled Vegetables and a new burger creation. This burger is inspired by a Baked Brie and Artichokes from the Sugarfree New Orleans Cookbook(see bonus recipe below). We have made the Baked Brie as an appetizer time and time again. Brie is a creamy almost buttery cheese that melts really well. It pairs really well with the artichokes, garlic and basil. I know it is great spread on crackers why wouldn't it be a great creamy topping for a burger. Well I am here to tell you it is amazing on a burger. The melted brie replaces the creamy condiments you would normally put on a burger. The artichokes are a little briny so they make a good replacement for pickles. Finally I think the 90/10 ground beef has just the right amount of fat. I know most people suggest 80/20 but I find it causes lots of flare ups on the grill. The 90/10 beef was juicy and no flare ups. I will use it again for my burgers.

Artichoke and Brie Burgers

Serves: 2

Ingredients

12 oz ground beef, 90/10

3/4 tsp kosher salt, or to taste

1/4 tsp black pepper, or to taste

1/8 tsp red pepper flakes, or to taste

2-1/2 tsp dried basil, divided

1 (15 oz) can artichokes, drained(squeeze the excess liquid out) and chopped fine

2 Tbsp olive oil

3 tsp garlic, minced

Cayenne pepper, to taste

6 slices Brie cheese

2 hamburger buns, halved

Mayonnaise

Directions

In a bowl, combine artichokes, olive oil, garlic, and 2 tsp basil; mix thoroughly. Season with salt and cayenne pepper and set aside. This will make more artichoke spread than you need.

In another bowl, combine beef, salt, peppers and 1/2 tsp basil; mix thoroughly. Form into patties a little larger than the buns. Make the patty thinner in the middle than at the edges for even cooking. The burgers will plump as they cook.

Preheat the grill to medium-high heat. Cook the burgers, 4 to 5 minutes. Flip the burgers and cook another 2 minutes.

Top each burger with 1 to 2 Tbsp artichoke mixture and 3 slices of brie. Cook another 2 minutes or until cheese is melted and the burger is cooked to your desired doneness.

Meanwhile, spread each cut side of the hamburger bun with a very thin layer of mayonnaise. Place on the grill just to toast about 1 minute; watch carefully, remove when you see grill marks.

To assemble; place the burgers on the roll bottoms, and set the roll tops in place. Enjoy!

Bonus Recipe: The inspiration for this burger.

Baked Brie and Artichokes

Source: Sugarfree New Orleans Cookbook

Ingredients

1 small round Brie cheese

1/3 cup artichoke hearts, drained and chopped

1/2 tsp minced garlic

1/4 tsp chopped basil

1 tsp olive oil

Salt and cayenne to taste

Directions

With a sharp knife, slice the Brie horizontally to form two rounds. Fit the bottom half into a greased baking dish not much bigger than the Brie itself.

Mix the well drained (squeeze the excess liquid out) and finely chopped artichoke hearts with the garlic, basil, olive oil, salt and cayenne. Spread this mixture evenly on top of the Brie bottom. Put the top of the Brie back on. Bake this at 350F for about ten minutes or until the cheese is melted at the edges.

Linking to:
Buns in My Oven: What's Cookin Wednesday
Mondays with Countrified Hicks
Ms. enPlace: See Ya in the Gumbo
Taste and Tell Blog: Taste and Tell + 40 Soups, Stews and Chilis
The Chicken Chick: Clever Chicks Blog Hop
This Gal Cooks: Marvelous Mondays Link Party

Grilled Vegetables

Oh Boy! I am so behind blogging. I have been cooking just not writing. Today I am going to catch up. You have been warned.

Last week my sister and I had burgers on the brain. We decided to put her grill to work again and grill vegetables with a side of burgers. These vegetables are so easy and go with almost everything. They are great hot, cold or room temperature. Great added to homemade hummus or soup. So I always make a lot, I fill the grill from one side to the other. The secret ingredient is a Italian Dressing and Seasoning Mix. I found this recipe as a copycat recipe for Good Seasons Italian Dressing Mix. I did not like it as a salad dressing. It was not quite as good as the original. But I love it as a dry seasoning for vegetables. I hope you will too.

Grilled Vegetables

Serves: 4

Ingredients

1 eggplant, sliced into 1/2” rounds

2 red onions, sliced into 1/2” rounds

2 red bell pepper, quartered

2 portabella mushrooms

2 small zucchini, sliced in half length wise

2 small yellow squash, sliced in half length wise

Olive oil

Italian Dressing and Seasoning Mix

Directions

Preheat grill to medium-high.

Rub all vegetables with a little olive oil. Season with Italian Dressing and Seasoning Mix. Place vegetables on the grill, start with mushrooms they will take the longest. Grill for 6 to 10 minutes, flipping once. Cooking time will vary depending on your grill. Some vegetables will cook a little faster than others. I keep a serving bowl handy and place vegetables in the bowl as they cook.

Italian Dressing and Seasoning Mix

Adapted from Copycat Good Season’s Recipe

Ingredients

1 Tbsp Garlic salt

1 Tbsp Onion powder

1 Tbsp Sugar

2 Tbsp Oregano

1 tsp Pepper

1/4 tsp Thyme

1 tsp Basil

1 Tbsp Parsley

1/4 tsp Celery salt

2 Tbsp Salt

Directions

Combine all ingredients well. Store in a pint mason jar. This seasoning can be used to season vegetables or as a salad dressing.

For Salad Dressing:

1/4 cup cider vinegar

2/3 cup oil

2 Tbsp water

2 Tbsp Italian Dressing and Seasoning Mix

Combine all ingredients and shake well.

Linking to:
Mondays with Countrified Hicks

Salsa Chicken Soup with Spinach and Legumes

Yesterday there was a chill in the air and I just could not stay warm. I decided to make a pot of soup. I was looking for a new recipe that used a lot of spinach. I had a bunch of baby spinach I needed to use. This recipe from Taste of Home called Spiced-Up Healthy Soup looked different. I had almost all the ingredients. I had to make a substitution of brown rice for the pearl barley. It was surprising how good it was. Who knew spinach and cilantro go together. This soup is a little like chicken tortilla soup, but the rice, lentils and garbanzo beans give it a little more earthy flavor. In my opinion the original name does not describe it well enough. It should be called Salsa Chicken Soup with Spinach and Legumes. A much more appealing name for this healthy, low fat, and tasty soup.

Salsa Chicken Soup with Spinach and Legumes

Adapted from: Taste of Home recipe called Spiced-Up Healthy Soup

Makes: 14 Servings; (3-1/2 quarts)

Ingredients

1 medium onion, chopped

1/3 cup brown rice, uncooked

4 garlic cloves, minced

2 tablespoons canola oil

8 cups chicken stock

1 cup water

1 large boneless skinless chicken breast

1 cup dried red lentils, rinsed

16 oz Pace chunky salsa mild

1 (15 oz) can garbanzo beans, rinsed and drained

1/2 cup fresh cilantro, chopped

8 cups fresh baby spinach

Directions

In a Dutch oven, saute onion and rice in oil until onion is tender. Add garlic; cook 1 minute longer. Add the broth, water, chicken and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken is no longer pink. Remove chicken and set aside.

Add the salsa, garbanzo beans and cilantro to soup; cover and simmer 10 minutes longer or until rice and lentils are tender.

Shred chicken with two forks. Add spinach and chicken to soup. Simmer, uncovered, for 5 minutes or until spinach is wilted.

Linking to:
Carole's Chatter: Food on Fridays: Lentils & Dried Pulses

Beef with Mushrooms and Bamboo Shoots

I guess I am going through a copycat phase and definitely an Asian food phase. Yesterday I tried to re-create a Chinese dish from Imperial Cathay in Shreveport, LA. They make a Beef with Mushrooms and Bamboo Shoots that is very good. It also has snow peas, I don't know why it is left out of the name. Anyway ... The meat is very tender and the veggies nice and crisp. The sauce is very smooth and velvety too. Their dish has black mushrooms. I have not found black mushrooms at the grocery store, so I substituted shitake mushrooms. I need to make a list and go explore the Asian grocery store for some of the rare ingredients. Like Shao Hsing rice wine, I have been using dry sherry as a replacement with good results. Even with the substitutions I say this experiment was a huge success! The combination of beef, mushrooms and oyster sauce is so rich in flavor. The three really complement each other and give the dish huge beef flavor. The mushrooms have a "squidgy" texture. Is that a word? I mean "squidgy" in the best of ways. The beef is very tender and the snow peas and bamboo shoots are crisp and crunchy. I love this dish! I have also had the same dish with shrimp instead of beef. I think I will try that combo soon. 

Beef with Mushrooms and Bamboo Shoots

Serves 2 to 4(2 as a single entree or 4 as one dish in a multiple entree meal)

Ingredients

For the beef:

1 lb flank steak

1/4 tsp white pepper

1 tsp cornstarch

1 tsp sesame oil

1 tsp light soy sauce

1 tsp oyster sauce

1 Tbsp dry sherry

For the stir-fry:

3 Tbsp canola or vegetable oil, divided

3 cloves garlic, minced

8 oz shitake mushrooms, sliced

2 tsp white wine vinegar

2/3 lb snow peas, trimmed

8 oz can bamboo shoots, drained

For the sauce:

3 tsp oyster sauce

2 tsp light soy sauce

2 tsp sugar

2 tsp corn starch

1/2 cup water

1 tsp beef bouillon

Directions

Cut flank steak with the grain into long strips about 2 inches wide. Cut each strip across the grain into 1/8 inch slices. Sprinkle with white pepper and cornstarch, mix well. Combine sesame oil, 1 tsp soy sauce, 1 tsp oyster sauce, and sherry. Pour over the meat, mix and set aside while you gather all the other ingredients. Be sure to prepare and gather all ingredients before you start cooking.

Prepare the snow peas; trim the ends and peel the string from the edges (they are tough).  In a small bowl, mix remaining oyster sauce, soy sauce, sugar, corn starch, water and bouillon. Stir to combine and set aside.

Heat up a large deep pan or wok over med-high heat.   Add 2 tbsp of cooking oil.  Wait until oil is very hot.   Add minced garlic.  Add a pinch of salt (to taste).  Saute for about 20 seconds. Add the beef stir-fry for 2 minutes until slightly under-cooked.   Remove from pan. 

Add 1 tbsp of cooking oil. Add the mushrooms; cook for a minute or so until the fragrant, then add the white wine vinegar.

Add the snow peas and bamboo shoots, stir. When the vegetables are 80% done, add the beef back to the pan. Stir-fry with the vegetables until combined.

Add the sauce mixture.  Keep stirring.  Do not overcook the snow peas.  Remove from the heat when the sauce has thickened. Taste for seasoning, add salt or more soy sauce if needed. Serve over cooked white or brown rice (optional).

Linking to:
Jam Hands: Recipe Sharing Monday
Life on Lakeshore Drive: Bouquet of Talent Link Party
Love Bakes Good Cakes: All My Bloggy Friends
Mondays with Countrified Hicks
Ms. enPlace: See Ya in the Gumbo
Taste and Tell Thursdays
Carole's Chatter: Food on Fridays Stir-Fry

Italian Sausage Soup

I can not take credit for this recipe. This soup is another one I found on the Weight Watchers Recipe Review Board. NCBEACHES is an amazing contributor to that Board and this is one of her contributions. She also has a great Facebook page that you really should see. She and many other friends post and share some really great recipes there. It is called Online Friends Sharing Recipes.

This Italian Sausage Soup is an amazing, easy, flavorful soup. In fact I always double the recipe. It is that good. My sister cooked this pot while I finished up some work at home. Thanks sis!

Italian Sausage Soup

Source: WW pal NCBEACHES

Cooking Light, JULY 2004

Ingredients

8 ounces hot or sweet turkey Italian sausage
2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1/2 cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil

Directions

Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain; return to pan.

Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.

Yield: 4 servings (serving size: 1 1/3 cups soup, 1 1/2 teaspoons cheese, and 1 1/2 teaspoons basil)

Nutritional Information: Per Serving; Calories 216, Fat 7.1g, Fiber 1.6g. 

Mardi Gras Cheesecake Muffins

These little cheesecakes are decked out in Mardi Gras colors of purple, green and gold. They look like they have been decorated with beads and coins. The first time I made these was for a party my college roommate had for one of the parades. Back then her house was just a block off the parade route. She has since moved but back then we all enjoyed many parades at her house.

This year I made a third of the recipe just so I could share it with all of you. I was able to make 8 muffins. Perfect for a little dessert treat after dinner. I really like this fruit topping. It is very light and colorful. Perfect for any Mardi Gras celebration you might have. I hope you all enjoyed a little Mardi Gras fun this year.

Mardi Gras Cheesecake Muffins

Makes 2 Dozen

Ingredients

1 pkg. reduced fat vanilla wafers

3 (8oz.) pkg. reduced fat cream cheese

3 eggs

3/4 cup Granulated Sugar

1 tsp. Vanilla

1 can crushed pineapple, drained

1 bunch of seedless red grapes

2 - 3 Kiwi, peeled and sliced into coins
Cupcake liners (Mardi Gras colors or theme, foil works too)

Directions

Cream the cream cheese and sugar together until fluffy. Add eggs, one at a time. Add vanilla and beat until well mixed. Place 1 vanilla wafer in paper lined cupcake pan. Spoon mix on cookie until cup is 2/3 full.

Bake at 350° for 20 minutes. Remove from oven and let cool completely. Top each muffin with a spoonful of pineapple, a red grape or 2 and a kiwi slice. Keep refrigerated until ready to serve.

For more Cheesecake Muffins ideas click here.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday
Ms. enPlace: See Ya in the Gumbo
Jam Hands: Recipe Sharing Monday
Six Sister's Stuff: Strut Your Stuff Saturday Link Party

The Chicken Chick: Clever Chicks Blog Hop
Carole's Chatter: Food on Fridays-Desserts

Chicken Pho

I love Pho (pronounced fa)! The first Pho I tried came from TS Noodle House in Shreveport, La. It was a Beef and Meatball Noodle Soup called Pho tai bo vien. It was so delicious. The beef was rare flank steak and the rich broth had seasoned meatballs floating in it. The beef slices gently cooked when the flavorful broth was ladled over the noodles. Since then I have tried all kinds of different Pho. But it was Chicken Pho or Pho ga a Vietnamese Chicken Noodle Soup that I tried to make at home. I researched a lot of recipes. I saw everything from authentic to “faux Pho”. I decided to use the authentic spices and flavors but take a short cut by fortifying a store bought stock with those flavors. I think charring the ginger and onion gives the broth a natural sweetness and adds to the spicy flavor. I serve the same garnishes that TS Noodle House serves. I like them all and use a little of everything. You can pick your favorites. Next challenge will be to replicate the Pho tai bo vien at home. Wish me luck!

Chicken Pho

Serves 4

Ingredients

Broth:

1 whole onion, unpeeled and cut in half

3-inch chunk of ginger, unpeeled

2 Tbsp whole coriander seeds

4 whole cloves

2 whole star anise

1 tsp fennel seeds

3” piece cinnamon stick

2 quarts chicken stock

2 Tbsp sugar

2 Tbsp fish sauce

small bunch of cilantro stems only, tied with string

1 lb boneless skinless chicken breast

Garnishes:

8 oz dried rice noodles (about 1/4″ wide)

2 cups bean sprouts, washed & tails pinched off

cilantro tops – leaves and tender stems

basil leaves

mint leaves

4 green onions, sliced

1/2 cup shaved red onions

1 lime, cut into 4 wedges

1 jalapeno, sliced

Garlic chili sauce

Hoisin sauce

Directions

Place ginger and onion on a small baking sheet. Place on top shelf in the oven about 4″ from the oven’s heating element. Set to broil on high for 15 minutes. Turn the onion and ginger occasionally, to get an even char. The skin should get dark and the onion/ginger should get soft. After cooling, remove the charred skin off the onion and use a spoon to scrape the skin off the ginger. Slice ginger into thick slices.

Add onion, ginger, broth spices, sugar, fish sauce, chicken broth, and chicken breast in the pot. Cover and turn heat to high; let it come to boil, then immediately turn heat to low. Prop lid up so that steam can escape. After 15 minutes, remove the chicken breasts, and set aside. Simmer the broth a total of 1-1/2 hours.

Strain the broth through a mesh strainer lined with several layer of cheese cloth, discard solids. Return broth to pot and simmer to keep hot. Prepare noodles as per directions on package. Shred or slice chicken breast and set aside. Assemble garnish ingredients and set at table for each person to add to their bowl. To serve place noodles in each bowl, top with sliced or shredded chicken breast and ladle broth over the top. Let each person add their choice of garnishes. 

 

Linking to:
Life on Lakeshore Drive: Bouquet of Talent Link Party
Miz Helen's Country Cottage: Full Plate Thursday
Ms. enPlace: See Ya in the Gumbo

My Turn for Us: Freedom Fridays
Jam Hands: Recipe Sharing Monday
Six Sister's Stuff: Strut Your Stuff Saturday Link Party
This Gal Cooks: Marvelous Mondays Link Party
The Chicken Chick: Clever Chicks Blog Hop
The Tumbleweed Contessa: Chicken - Saturday Dishes Linky Party
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Divorced Eggs

I was first introduced to this dish on a visit to Georgetown, TX to see FPITW. We had breakfast at a Mexican restaurant there called Dos Salsas(Two Salsas). They had a dish on the Mexican Breakfast section of the menu called Huevos Divorciados. I was curious and asked the waitress. She said, “You know divorced, separated.” Well that made me even more curious. So I took the risk and ordered the Huevos Divorciados. A huge platter came to the table with two corn tortillas each topped with a fried egg and covered in a different salsa; one red salsa and one green. This egg dish was served with refried beans and hashbrowns. It was a lot of food but so delicious. Now when I make it at home I skip the hashbrowns and top the tortillas with refried beans before placing the eggs and salsa on top. This is a great dish for one or many. You can prepare the eggs any style and use your favorite salsa. I used my Refried Beans recipe this time but you can use beans right out of the can too.

Divorced Eggs

Servings 1

Ingredients

2 small corn tortillas

Cooking spray

Salt and pepper to taste

Chili powder (optional)

4 tbsp refried beans

2 eggs

1/4 cups each red and green salsa

Instructions

Preheat oven to 350 degrees. Place corn tortilla on a cooling rack on top of a baking sheet. Spray the tortillas with cooking spray and season with salt and chili powder if using. Bake 8-9 minutes until crisp, set aside. In a microwave safe dish warm refried beans about 1 minute or so. In non stick skillet sprayed with cooking spray prepare the two eggs the way you like them.(I like mine over easy). On a plate place two tortillas, spread each with refried beans, then top with an egg. Top one egg with red salsa and the other with green salsa. Season with salt and pepper to taste. Enjoy!

Linking to:
Carole's Chatter - Food on Fridays: Mexican Food
Frugal Foodie Mama: Marvelous Mondays Link Party
Monday with Countrified Hicks
Memories by the Mile: Tuesday Trivia-TEXAS and Link Party
Miz Helen's Country Cottage: Full Plate Thursday
Ms. enPlace: See Ya in the Gumbo

The Chicken Chick: Clever Chicks Blog Hop