Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

September 22, 2011

Foodie with Family: Essence of summer

(Continued)

2 T. Roasted Red Pepper Spread (see recipe above)

Salt and pepper to taste

Optional: Fresh basil, thinly sliced (chiffonaded)

Melt the butter in a heavy-bottomed skillet. Crack the egg and slide it onto the skillet near one edge. Place the tortilla rounds or wedges along the other side of the skillet. Flip the tortilla rounds when they begin to lightly brown. Toast the other side and transfer to a serving plate.

Cook the egg, flipping once if desired, to your preferred doneness. Use a spatula to place the fried egg on top of the toasted tortillas. Top the egg with the Roasted Red Pepper Spread. Sprinkle with fresh basil, if desired.

Boiled Cider (Apple Molasses) Milkshake

¼ c. Boiled Cider (see www.foodiewithfamily.com for the recipe)

3 c. rich vanilla ice cream

1 c. milk

Optional: ground cinnamon for garnish

Add the cider, vanilla ice cream and milk to a blender and process until smooth. Pour into a tall glass and garnish with a sprinkling of ground cinnamon, if desired.

For a heartier helping of Foodie With Family, go to www.foodiewithfamily.com or Rebecca's new blog, www.icouldeatthat.com. Write to Rebecca at rebecca@foodiewithfamily.com to share your adventures and favorite recipes.

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