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Crushing on Scarletta Bakes and Breakfast Tostadas Plus a Giveaway

April 1, 2014

If you can’t stand the heat, get out of the kitchen. We have a feeling that might the motto of this auburn-curled and witty dame behind the blog Scarletta Bakes. And the creator of these simple but amazingly tasty Breakfast Tostadas with Cumin-Roasted Fingerling Potatoes. Because she has flavor like that.

Breakfast Tostadas with Cumin-Roasted Fingerling Potatoes

Her name is actually not Scarletta. The spunky, self-taught cook, blogger, photographer, and cookbook author‘s real name is Meagan Micozzi. Her husband affectionately penned the nickname “Scarletta,” for her tendency for her cheeks to turn a bit scarlet when she’s all fired up. Sounds like a girl after our own hearts.

Getting in the kitchen and baking seemed to be best way for this spitfire to simmer down, thus, Scarletta Bakes was born in 2011. Naturally, the Arizona resident’s favorite ingredient is chiles, and she’s often armed with the usual suspects…ancho, habanero, chipotle, and jalapeño. This girl is not afraid to pack a punch!

MY LATEST VIDEOS

 

Food Blogger Meagan Micozzi of ScarlettaBakes.com

Meagan attributes her fearless approach towards cooking to Diana Kennedy’s The Cuisines of Mexico. “After moving to Arizona, I remember being really inspired by her simple, authentic approach to Mexican food, but also by her sort of ‘fish out of water’ experience of moving to Mexico and falling in love with the culinary traditions that she found there. I read the book cover to cover and never looked back.”

Megan embraces Arizona’s southwestern cuisine, and boldly sneaks some heat and local flavor into many of her dishes.

Sriracha-Lime-Donuts

She also puts unique spins on ordinary, otherwise pedestrian dishes, amping up their flavor, like in her 7 Layer Nacho Waffles, Chorizo & Sweet Potato Patty Melts, and her Mexican Lime & Siracha Donuts. Yes, that is serious flavor and we embrace it whole heartedly.

When she’s not in the kitchen, she runs (to help her get out of her head), hikes (because the mountains get her out of the kitchen), and wanders around her local farmer’s markets (to stay on top of what’s new). 

Thank you Megan for sharing a little bit more about you and being our foodie crush. 

1. Describe your blog in 3 words:

Silly.

Southwestern.

SoTotallyDelicious.

2. If you could be one food blogger other than yourself, who would you be?

I truly couldn’t pick just one!

3. Which 3 blogs do you follow/are obsessed with/can’t live a day without?

Honestly, my reader currently has 341 blogs in it and I couldn’t possibly pick three favorites. There’s just so much talent out there and I make it a practice to read as many blogs as I can every single day. That said I tend to gravitate toward blogs that have a unique perspective and/or blogs where the author, whether they’re writing about food or fashion, is willing to reveal bits and pieces of their personality and day-to-day life through their writing.

4. What is the one kitchen tool you could never give up?

My tortilla press.

My comal.

My citrus reamer.

And apparently my calculator since that’s actually three items instead of just one.

5. What dish are you obsessed with mastering that you just can’t get quite right?

I may have gotten it right a few times, but that hasn’t diminished my obsession with cajeta, a traditional goat’s milk-based Mexican caramel sauce. Cajeta has such a distinctive flavor that can be altered significantly by making the simplest adjustments to aromatic additives, boiling time, and even the temperature in my kitchen. I love playing with the recipe and producing a flavor that is just slightly different from that of my last batch.

6. What did you have for dinner last night?

Oven-roasted chicken thighs with a pomegranate and lime sauce…

OK, FINE. I also had a piece of Cream Cheese-Frosted Canela Layer Cake, two scoops of Strawberry Ice Cream and a spoonful of peanut butter.

7. What’s one secret talent outside of the kitchen nobody knows about you:

I once served a season-long stint as offensive star of my husband’s and my dodgeball team. Just one season, but it was a glorious one.

8. You’re happiest when cooking/eating:

It always comes back to a big pan of enchiladas for me. Red or green, bean or tomato, enchiladas are so comforting and happy-making that they always end up being my go-to.

9. What do you love most about Southwestern cuisine and what is something unique to it that people might be surprised to learn?

I love Southwestern cuisine because it is so varied:  there’s literally a fruit, vegetable, flavor for everyone. I love the heat, spice and depth of seasoning that is such an important part of Southwestern cooking technique. And I love Southwestern cuisine because I think it’s deserving of a little love: in the pantheon of American regional cooking, it is my perception that Southwestern food is decidedly under-appreciated and very frequently misunderstood. Yet for all of that misinformation, people are still hungry for the flavors of the Southwest! There’s nothing that I love more than pressing some fresh tortillas, preparing a scratch enchilada sauce, serving up a bubbling pan and having a guest say ‘Oh! Now I get it!’. That’s what I really love about Southwestern cuisine.

10. The one secret ingredient to your success is:

Patience. And silliness. Patience and silliness, and just a pinch of cumin.

When her blog began to outgrew its britches, she decided extend her words and recipes beyond the blogosphere, and she published (and self-photographed!) her first cookbook The New Southwest, just last year. With over 80 recipes and a guide to Southwestern spices, chiles and equipment. It’s time to put a molcajete on your shopping list.

Scarletta Bakes The New Southwest Cookbook

And you can win a copy of The New Southwest for yourself. Just fill in the info in the widget below with one or more entries to be entered to win. 

a Rafflecopter giveaway

 

And now, we need to dig into these Breakfast Tostadas with Cumin-Roasted Fingerling Potatoes.

Breakfast Tostadas with Cumin-Roasted Fingerling Potatoes

Breakfast Tostadas with Cumin-Roasted Fingerling Potatoes

Breakfast Tostadas with Cumin-Roasted Fingerling Potatoes

This was just one recipe of the many I flagged while touring through The New Southwest. I couldn’t decide between breakfast, cocktails (of which she has several totally refreshing sips), garlic guacamole or a corn pudding that had me torn in 14 different directions.

But being a girl who loves to put an egg on it, I went for the breakfast. And a good choice it was.

A few recipe notes:

I favor white corn tortillas so that’s what I used instead of corn. It’s just the way I roll.

Megan’s cookbook recipe calls for Manchego cheese. I went with Mexican Cotija, a little salty and chunky, similar to feta but drier.

Megan layered her egg on the bottom, I went for the ooze on top. Because like I said, I’m all about putting an egg on it.

3 from 1 vote
Print

Breakfast Tostadas with Cumin-Roasted Fingerling Potatoes

Ingredients

For the potatoes

  • 1 1/2 pounds fingerling potatoes halved vertically
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground ancho chile
  • 1/2 teaspoon ground coriander
  • salt and black pepper to taste

For the tostadas

  • vegetable oil for frying the tortillas
  • 6 4- inch corn tortillas I used white corn tortillas
  • 6 large eggs
  • 1 cup Cotija cheese crumbled
  • 1 cup tomatoes diced
  • Cilantro leaves for garnish
  • Guacamole for serving
  • Pat of butter for frying eggs

Instructions

For the potatoes

  1. Preheat the oven to 425 degrees F. Toss the halved potatoes, olive oil, cumin, ancho and coriander together in a large bowl and toss to coat well. Season with salt and pepper then transfer to a parchment lined baking sheet. Roast the potatoes until browned and crusted on top and fork-tender, about 40 minutes. Remove from the oven and set aside to cool slightly.

For the tostada shells

  1. Heat approximately 1/2 inch vegetable oil in a heavy-bottomed skillet over high heat. Carefully add the tortillas to the hot oil, working in batches so as not to crowd your pan. Fry each tortilla for about a minute per side or until golden brown and crisp. Remove cooked tostada shells and drain on paper towels.

For the eggs

  1. Spray a fry pan with cooking spray or add a pat of butter to the pan and crack your eggs into the heated skillet, working in batches if necessary. Cover with a lid and cook until the whites are set.

To assemble the tostadas

  1. Top each shell with a layer of potatoes and sprinkle with cheese crumbles, diced tomato and top with a fried egg. Garnish with cilantro leaves and serve with guacamole if desired.

Recipe Notes

Reprinted with permission, Megan Micozzi

Thanks again Meagan, you are fierce, girl, and thank you for being our foodie crush!

web // ScarlettaBakes.com
twitter // @scarlettabakes

facebook // Scarletta Bakes

Reporting by Hayley Teater

As always, all opinions are my own. Thanks for supporting companies I partner with, which allows me to create more unique content and recipes for you. 

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Categories: blog crushes, breakfast and brunch, giveaways, giveaways, recipes Tags: blog crushes, breakfast, eggs, mexican, potatoes, tostadas

About Heidi

Hi! I’m Heidi and I cook real good, real food I hope you’ll love to make, too.

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Reader Interactions

Comments

  1. Wild CHild says

    April 1, 2014 at 5:25 am

    Cumin – it says Southwest to me!

    Reply
  2. Angela @ Eat Spin Run Repeat says

    April 1, 2014 at 5:32 am

    Thank you for introducing me to yet another amazingly talented blogger! My fave spice to add to Southwestern food is chipotle chili powder. I can’t get enough of the stuff – the more the better! :)

    Reply
  3. Marsha says

    April 1, 2014 at 5:34 am

    I have to say cilantro

    Reply
  4. beating heart rice says

    April 1, 2014 at 6:36 am

    Great delivery. Outstanding arguments. Keep up the good
    effort.

    Reply
  5. Crissy says

    April 1, 2014 at 6:42 am

    Fresh cilantro- love it. Also will have to say cumin adds that different flare to a dish.

    Reply
  6. Nancy C says

    April 1, 2014 at 6:47 am

    Those breakfast tostadas look wonderful

    Reply
  7. Kiki C says

    April 1, 2014 at 6:50 am

    I like to add a couple of shakes of ground coriander into my dishes to bring the flavor to SW style dishes…..kind of a mystery taste that elevates the dish with another layer of yum.

    Reply
  8. Nancy C says

    April 1, 2014 at 6:50 am

    Love the peppers

    Reply
  9. Cassie says

    April 1, 2014 at 7:06 am

    I love Meagan and her recipes. And now I’m craving these tostadas!

    Reply
  10. libby rouse says

    April 1, 2014 at 7:09 am

    I use a lot of cumin

    Reply
  11. cori says

    April 1, 2014 at 7:24 am

    chipotle

    Reply
  12. Deborah says

    April 1, 2014 at 7:53 am

    Just added this cookbook to my Amazon cart. How did I not already own it???

    Reply
  13. Liz @ FloatingKitchen says

    April 1, 2014 at 8:09 am

    Fresh Cilantro!

    Reply
  14. JC says

    April 1, 2014 at 8:13 am

    Cumin. It’s in like everything.

    Reply
  15. paula says

    April 1, 2014 at 8:19 am

    Cumin and Cilantro!

    Reply
  16. Christine from Cook the Story says

    April 1, 2014 at 8:21 am

    This is absolutely GORGEOUS!

    Reply
  17. Jess says

    April 1, 2014 at 8:34 am

    I LOVE ancho chiles! I plan to try to grow some in my garden this summer!

    Reply
  18. Sandy Headtke says

    April 1, 2014 at 8:40 am

    I grow cilantro and use it in all my dishes for a fresh flavor

    Reply
  19. Sunnie says

    April 1, 2014 at 8:44 am

    Id say cilantro, I like it!

    Reply
  20. Melissa @ Treats With a Twist says

    April 1, 2014 at 9:01 am

    I always reach for cumin and cilantro when going southwest!

    Reply
  21. Josh says

    April 1, 2014 at 9:13 am

    Ahaa, its good conversation on the topic of this article at this place at this weblog, I have read all that, so now me also commenting here.

    Reply
  22. Rachel Langwell says

    April 1, 2014 at 9:33 am

    Cumin is my favorite one! I love it’s smoky flavor!

    Reply
  23. Jill J says

    April 1, 2014 at 9:57 am

    I love love love chipotle powder!!!

    Reply
  24. Savannagal says

    April 1, 2014 at 9:59 am

    I add hot peppers or hot sauce to just about everything. I love spicy food, but also food with flavor. So I also use an abundance of garlic, ginger and other spices.

    Reply
  25. Jan says

    April 1, 2014 at 10:38 am

    Cilantro is my fav

    Reply
  26. Jeanne G says

    April 1, 2014 at 10:50 am

    Chipotle powder and cumin are my go to spices for Southwestern foods.

    Reply
  27. Diane Troxell says

    April 1, 2014 at 11:06 am

    Ancho chili powder.

    Reply
  28. Sarah Jimenez says

    April 1, 2014 at 11:25 am

    it all looks soooo goood!!

    Reply
  29. T.R. says

    April 1, 2014 at 11:33 am

    Chili powder

    Reply
  30. Lisa says

    April 1, 2014 at 11:51 am

    Cumin. I love it. In fact, I could have southwestern, texmex, mexican, whatever you want to call it, every single day.Yum!

    Reply
  31. Meg @ The Housewife In Training Files says

    April 1, 2014 at 1:18 pm

    Cumin all the way!!!

    Reply
  32. Becki @ Bites 'n Brews says

    April 1, 2014 at 1:45 pm

    Adobe Chipotle! I love making barbecued brisket nachos with those peppers!

    Reply
  33. natalie @ wee eats says

    April 1, 2014 at 2:07 pm

    Cumin for sure – and chipotle

    Reply
  34. Michele W says

    April 1, 2014 at 2:34 pm

    Cumin!

    Reply
  35. Phi @ The Sweetphi Blog says

    April 1, 2014 at 2:46 pm

    Awe, love this post and I love both your blog and hers :) I would definitely have to say Cumin is my southwest flavor -go-to- ingredient. This recipe looks insanely delicious, can’t wait to try it :)

    Reply
  36. Karen D says

    April 1, 2014 at 3:28 pm

    Love cilantro!

    Reply
  37. Auntiepatch says

    April 1, 2014 at 3:46 pm

    Coriander & cumin!

    Reply
  38. apple macbook Battery charging says

    April 1, 2014 at 3:58 pm

    If you purchased additional batteries, repeat the same correction process.
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    Reply
  39. Maddie says

    April 1, 2014 at 4:09 pm

    Cilantro! And cumin :)

    Reply
  40. Jennie @themessybakerblog says

    April 1, 2014 at 4:42 pm

    I adore Meagan’s site. I stalk her every chance I get. Love these tostadas. Yum!

    Reply
  41. Gail says

    April 1, 2014 at 4:45 pm

    Cumin seeds … Everyone seems to love the flavor even if they don’t care for cumin ground up…Love!!!!

    Reply
  42. Chelsey says

    April 1, 2014 at 5:17 pm

    Cumin. So good! And I do like extra cilantro :)

    Reply
  43. Libby says

    April 1, 2014 at 5:18 pm

    Cilantro and cumin, love them!

    Reply
  44. Marcia S. says

    April 1, 2014 at 5:24 pm

    I freak out when I’m out of cumin! I love it, and buy it from The Spice House, it is grinded right before they fill my order. The scent is amazing!

    Reply
  45. Julie Turner says

    April 1, 2014 at 5:25 pm

    Chipotle pepper!

    Reply
  46. Denise Wilson says

    April 1, 2014 at 5:26 pm

    cilantro

    Reply
  47. Maneesha Pradhan says

    April 1, 2014 at 5:48 pm

    Chilies.

    Reply
  48. Cassie says

    April 1, 2014 at 5:48 pm

    Cumin, Ancho Chili Powder, and fresh Cilantro!

    Reply
  49. Cori says

    April 1, 2014 at 6:02 pm

    I like to add fresh cilantro when I can. I don’t know the southwestern spice secrets yet though so this book would be perfect. Thanks!

    Reply
  50. dana says

    April 1, 2014 at 6:40 pm

    fresh cilantro! i grow it in my kitchen and add it often

    Reply
  51. Jenn says

    April 1, 2014 at 6:50 pm

    I can’t choose one…it’s the cumin, the cilantro, and the corn!!!!

    Reply
  52. Noel says

    April 1, 2014 at 7:07 pm

    I love cumin and cilantro! My husband lives for cilantro. thanks for the great giveaway.

    Reply
  53. Abby says

    April 1, 2014 at 7:18 pm

    A kick of spice! And corn!

    Reply
  54. jessica z says

    April 1, 2014 at 7:34 pm

    I love cilantro and habenero!

    Reply
  55. Melissa R says

    April 1, 2014 at 8:30 pm

    Roasted green chilis!

    Reply
  56. sarapete says

    April 1, 2014 at 9:22 pm

    cumin, I love it!

    Reply
  57. Sarah H.P. says

    April 1, 2014 at 9:23 pm

    I love paprika!

    Reply
  58. Shana says

    April 2, 2014 at 5:50 am

    Cumin and roasted chiles!

    Reply
  59. ali says

    April 2, 2014 at 6:57 am

    i love ancho chiles!

    Reply
  60. danielle says

    April 2, 2014 at 8:44 am

    Cumin!

    Reply
  61. Sean C says

    April 2, 2014 at 8:44 am

    Roasted chiles for sure!

    Reply
  62. Alina says

    April 2, 2014 at 8:45 am

    Chipotle peppers – so yummy and that smoky flavor.

    Reply
  63. julianne says

    April 2, 2014 at 10:48 am

    i love cumin! also just picked up a bottle of ghost pepper flakes from TJ’s that i’m using on eeeeverything.

    Reply
  64. Annette says

    April 2, 2014 at 1:05 pm

    Chipotle is what comes to mind when I think of Southwestern foods.

    Reply
  65. Alice // Hip Foodie Mom says

    April 2, 2014 at 4:12 pm

    cumin and chili powder!

    Reply
  66. Sue says

    April 2, 2014 at 5:18 pm

    cilantro, pico….fresh vegies, avacado

    Reply
  67. Dani Meyer says

    April 2, 2014 at 7:09 pm

    What a great post! I love Megan’s blog!

    Cumin for us and cayenne. Can’t get enough of them.

    Dani

    Reply
  68. Connie says

    April 2, 2014 at 9:45 pm

    Definitely chili powder and cumin!

    Reply
  69. Lainey says

    April 3, 2014 at 8:37 am

    Cumin and cilantro are my favs!

    Reply
  70. Nina says

    April 3, 2014 at 9:57 am

    It looks soooo delicious! Gotta try it soon!

    Reply
  71. Rachel H says

    April 3, 2014 at 11:07 am

    I love this post it looks darn delicious! Defiantly going to try.
    Rachel,
    http://sunkissedrayy.blogspot.com/

    Reply
  72. June Ebinger says

    April 4, 2014 at 2:37 am

    ADOBO AND CILANTRO

    Reply
  73. Emily @ Life on Food says

    April 4, 2014 at 10:53 am

    I love Meagan’s blog. We bought a roasted chipotle spice at a specialty store not too long ago. Love it!

    Reply
  74. Marie says

    April 4, 2014 at 7:57 pm

    I’m a huge fan of cumin!

    Reply
  75. Elaine Isaacs says

    April 5, 2014 at 10:47 am

    I Put Cumin In A lot of Dishes, If there’s no cumin in it then it’s cumin to the table

    Reply
  76. Casandra says

    April 5, 2014 at 4:14 pm

    Definitely cilantro and cumin:) I love cilantro on almost all my meals, adds a lot of flavor!:)

    Reply
  77. jessica says

    April 5, 2014 at 6:11 pm

    cumin!

    Reply
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    September 23, 2014 at 4:00 am

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  79. tvtap apk says

    September 11, 2018 at 1:01 am

    this looks amazing <3

    Reply

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