Wine Reviews

Navarro Correas Alegoria Gran Reserva Malbec Hot
Category: Red Tasting Notes
Editor rating
 
 3.0
User rating
 
 0.0 (0)
Odfjell Armador Cabernet Sauvignon Hot
Category: Red Tasting Notes
Editor rating
 
 3.0
User rating
 
 0.0 (0)
Small Gully The Formula Robert’s Shiraz Hot
Category: Red Tasting Notes
Editor rating
 
 3.0
User rating
 
 0.0 (0)

Tags Cloud

award california canada cheese comfort essentials exotic farming food France fruit fun gourmet grapes health holiday how-to italian natural new world quick recipes reviews summer tasting travel vegetables wine wine pairing wineries

+ All tags

Tweets @QuenchByTidings

Featured Recipe

Mushroom Caps Filled With Chicken Liver Stuffing
rmantini

You can also turn this appetizer into an entrée. Butterfly chicken breasts, spread the stuffing over the cut surface, and secure the edges with a toothpick. Or, de-bone chicken legs and stuff the cavity, again securing the leg with a toothpick. When buying the ingredients, make sure that you go home with more mushrooms than you think you might need. Some will undoubtedly break when the stems are removed. This recipe has been adapted from the California Culinary Academy.


Search Eats Recipes
 Email this recipe
 Print this recipe

Scrambled Eggs with Jalapeño and Corn

Ingredients

At a glance
Cuisine
Canadian
Mexican
Main Ingredient
Eggs
Cooking Method
Sautée
Difficulty Level
Very Easy
Tidings Eats
Vegetarian
Serves
4

8 large eggs

1 cup milk

Reserved barbecued corn on the cob, kernels cut off the cob

1 to 2 fresh jalapeño chilies, stemmed, seeded and minced

3 Tbsp butter

4 oz cheddar cheese, cut into 1/2 inch cubes

Salt

Pepper


Method/Steps

1. In a large bowl, combine eggs with milk, corn and chilies to taste; beat to blend.

2. Melt butter in a 10 to 12-inch frying pan oover medium heat. Pour egg mixture into pan and cook. Lift cooked egg to let uncooked egg flow underneath, until softly set. When almost set, stir in cheese. Add salt and pepper to taste.