Debbie Macomber's Cedar Cove Cookbook. Debbie Macomber

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      The easiest way to cut fresh chives is to snip them with scissors.

      Cowboy Eggs with Smoky Black Beans and Lime-Avocado Salsa

      C hipotle chilies lend a smoky flavor to the black bean sauce in this hearty breakfast. Chipotles are canned in adobo, a spicy tomato sauce. They are available at Latin American markets, specialty foods stores, and many supermarkets. Be sure to seed the chile before adding it to the sauce.

      Serves 4

      2 tablespoons vegetable oil, divided

      1 small onion, chopped

      1 tablespoon ground cumin

      1 15-ounce can diced tomatoes in juice

      1 15-ounce can black beans, drained and rinsed

      1 canned chipotle chile packed in adobo sauce, seeded and chopped (about 2 teaspoons)

      2 medium avocados, peeled, pitted and diced

      ½ cup chopped fresh cilantro

      3 tablespoons fresh lime juice

      Salt and pepper

      4 large eggs

      4 small (6-inch) flour tortillas

      ½ cup grated Monterey Jack cheese or sharp cheddar cheese

      1. Warm 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes, until softened, stirring often. Add cumin; cook 30 seconds. Stir in tomatoes with juice, beans, and chilies; bring to a simmer. Reduce heat; simmer 6 minutes, until most of the liquid is absorbed, stirring often.

      2. In a medium bowl, combine avocado, cilantro and lime juice. Season with salt and pepper.

      3. Warm remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat until hot. Crack eggs into skillet; fry about 2½ minutes, until whites are just set but yolks are still soft. Season with salt and pepper.

      4. Meanwhile, wrap tortillas in paper towel and warm in microwave. Set one tortilla on each of 4 plates. Divide bean mixture among tortillas. Top each with 1 fried egg; sprinkle with cheese. Serve with avocado salsa.

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      Save time by substituting 1 ¼ cups prepared salsa for the onion and tomatoes in the sauce.

      Buttermilk Hotcakes with Blueberries

      C ornmeal adds a bit of lightness and a delicate crunch to these pancakes. Frozen blueberries work just as well as fresh here.

      Makes about 12

      ¾ cup all-purpose flour

      ¾ cup yellow cornmeal

      2 tablespoons granulated sugar

      ½ teaspoon baking powder

      ½ teaspoon baking soda

      ½ teaspoon salt

      2 large eggs

      1 ¼ cups buttermilk

      3 tablespoons butter, melted Vegetable oil, for cooking

      1–1 ½ cups fresh blueberries or frozen blueberries, thawed

      1. In a large bowl, stir flour, cornmeal, sugar, baking powder, soda and salt until blended. In a medium bowl, whisk eggs, buttermilk and melted butter until combined. Pour buttermilk mixture into dry ingredients, stir just until smooth.

      2. Preheat oven to 250°F. Lightly coat a heavy large skillet with oil; warm over medium heat. Drop batter by ¼ cupfuls into skillet. Sprinkle each pancake with 1 tablespoon blueberries. Cook pancakes about 2 minutes per side, until bottoms are golden brown. Transfer pancakes to large baking sheet; place in oven to keep warm. Repeat with remaining batter and blueberries, adding more oil to skillet as necessary.

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      These hotcakes are substantial enough to serve at dinner. Just substitute crumbled bacon and cheddar cheese for the blueberries. Top with sliced scallions and serve with sautéed onions and bell peppers.

      Honey Nut Granola

      A dd your family’s favorite nuts and dried fruit to this easy recipe. Since granola can burn quickly, keep an eye on the cereal as it bakes.

      Makes 10 cups

      6 cups old-fashioned or quick oats

      2 cups chopped nuts, any kind

      1 cup sweetened coconut flakes

      1 teaspoon ground cinnamon

      ¼ teaspoon salt

      1 cup honey or maple syrup

      2 cups dried cranberries, raisins or chopped dates

      1. Preheat oven to 325°F. In a large bowl, combine oats, nuts, coconut, cinnamon and salt. In small cup, heat honey or maple syrup in microwave just until warm. Fold honey into oat mixture, stirring СКАЧАТЬ