1. Roast the jalapenos under a broiler until blackened.  Stem and mince them without seeding them.
2. Heat the canola oil in a saucepan and saute the onion for about 5 to 7 minutes.
3. Add the jalapeno and saute 1 minute.
4. Add the tomatoes with the juice and simmer for 5 minutes.
5. Pour in the chicken stock. Bring to a boil, reduce heat and simmer 15 minutes.
6. Season with salt and pepper to taste.
7. To serve heat up some corn tortillas, lightly fry some eggs, and cook some bacon.  Yum.

1. Heat 2 tbsp of olive oil in a non-stick skillet on medium.  Add the croutons and cook until golden.
2. Add the garlic and tomatoes and cook 2 minutes.  Season with salt and pepper.
3. Add 1 more tbsp of the oil and then pour in the eggs.
4. Cook until almost set and then shake pan.  Cover with a plate, invert. Divide in half and serve.

1. Beat the eggs with the remaining ingredients, except for the peanut oil and nori.
2. Heat the peanut oil in a large skillet on medium.
3. Cook the mixture on one side like an omelet, until almost done, however the inside should still be a bit runny.
4. Sprinkle the nori along one side.  Roll up like a jelly roll.  Cut in half to serve.

• 1/2 cup shredded pepper jack
• 2 handfuls tortilla chips
• 2 garlic cloves, minced
• a heaping half cup of refried beans beans
• 1/4 cup chicken stock
• 1 teaspoon chopped chipotle chiles in adobo
• 1 tablespoon minced cilantro
• 4 large eggs
• 1/4 cup diced plum tomatoes

1.                  Turn the oven to 375°. Spread the and cheese on the tortilla chips and bake about 5 minutes to melt.

2.                  Heat 1 teaspoon of oil in a small skillet. Add the garlic and cook over moderately high heat for 1 minute. Add the beans, stock and chopped chipotles and simmer for 5 minutes. Stir in the cilantro and keep warm. 3.                  Meanwhile, in a lightly oiled large skillet, cook the eggs sunny-side up or over easy. 4.                  Transfer the tortillas to plates. Top with the beans and then the eggs. Garnish with the chopped tomatoes and serve.

1. Whisk the eggs with the chicken stock, sake, sugar, soy sauce, and salt. 
2. Heat the canola oil in a large skillet.
3. Pour in the egg mixture and cook on medium low heat until almost completely firm, but still a little bit runny on top.  (Or to taste).
4. Roll up.
5. Cut in half.  Serve topped with the daikon.

1. In a skillet heat a small drizzle of canola oil.  Saute the chicken until fully cooked but not dry.
2. Remove chicken and combine with ginger, 2 tsp soy sauce, the mirin, and the sugar.  Mix well.  Set aside.
3. Beat the eggs, with the water, 1 tsp soy sauce, and the salt.
4. Heat a lightly oiled skillet and pour in the egg.
5. Cook without stirring until bottom is set but the top is still liquid.
6. Towards one side, place the chicken mixture in a neat row.
7. Let firm up a bit more and then roll the chicken up in the egg.  Cut in two.  Serve.

1. Heat the oil in a saucepan and saute the garlic and chives until fragrant.  Add the sambal oelek and stir well.
2. Stir in the sugar and the coconut milk.  Bring to a low simmer. Stir in the lemon juice.
3. Season to taste.
4. Serve the eggs and bread with the sauce.

1. Preheat the ovent o 425.  Line a muffin tin with cupcake liners and spray their insides with a cooking spray.
2. Combine the flour, sugar, baking powder, soda, and salt.
3. Add the egg, vanilla, butter, yogurt, and milk and stir until just combined.
4. Spoon half the mixture into the prepared tray.
5. Add a teaspoon of jam to each muffin.  Top up with the rest of the batter.
6. Bake about 18 to 20 minutes.

1. Preheat the oven to 375 F and line a baking tray with parchment paper.
2. Cream the butter with the sugars.  Beat in the egg and the vanilla.
3. Combine the flour, salt, and baking soda.  Beat into the sugar mixture.
4. Stir in the m&ms.
5. Drop onto the cookie tray and bake about 10 to 15 minutes, depending on the cookie size.

1. Preheat the oven to 400 F.  Line a muffin tray with cupcake papers and then spray their insides with cooking spray.
2. Combine the flour, sugar, baking powder, and salt.
3. Stir in the egg, milk, canola oil, and chocolate chips until just combined.
4. Spoon into the muffin tray.
5. bake about 20 to 22 minutes.