Huevos Rancheros Bake

Huevos Rancheros Bake

(4 servings)

Ingredients:

2 cans (28 oz. each) Diced Tomatoes

1 tbsp. Brown Sugar, packed

1 tbsp. Fresh Lime Juice

1 medium White Onion, chopped

½ cup Canned Green Chiles, chopped

¼ cup Extra Virgin Olive Oil

3 tbsp. Chili Powder

4 cloves Fresh Garlic, sliced thin

½ tsp. Salt

1 cup Pepper Jack Cheese, shredded

8 large Fresh Eggs

1 large Avocado, diced

3 medium Green Onions, sliced thin

½ cup Fresh Cilantro Leaves

8 (6-inch) Corn Tortillas, warmed

Directions:

Adjust the oven rack to the middle position and heat oven to 500-degrees.  Line a rimmed baking sheet with parchment paper.  Drain the tomatoes in a fine-mesh strainer set over a large bowl.  Press tomatoes with a spatula to extract as much juice as possible.  Reserve 1¾ cups of tomato juice and discard the reminder.  Whisk the sugar and lime juice into the tomato juice and set aside.  In another large bowl, combine onion, chiles, oil, chili powder, garlic, salt and drained tomatoes.  Transfer mixture to the lined baking sheet and spread in an even layer to the edges.  Roast in oven until charred in spots (35-40 minutes) stirring and returning to an even layer halfway through baking.  Remove and reduce oven temperature to 400-degrees.  Transfer the roasted tomato mixture to a 9x13 baking dish and stir in the tomato juice mixture.  Season, to taste, with salt and pepper before spreading to an even layer.  Sprinkle the cheese evenly over the mixture and using a large spoon, hollow out 8 holes in 2 rows for the eggs to sit in.  Crack 1 egg in each hole, season with salt and pepper and place dish in oven.  Bake for approximately 15 minutes, give or take a few depending on your oven until eggs are set to your liking.  Remove dish to a wire rack, tent loosely with foil and rest 5 minutes.  Spoon avocado over the mixture and then sprinkle the onion and cilantro over it and serve with the warm tortillas.

Note:               The sauce can be made the day before, refrigerated and then microwaved for about 2 minutes when ready to use.  This speeds up the dish for a early morning breakfast.

Ideas for Future Efforts

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Ham and Cheese Omelet Roll

Ham and Cheese Omelet Roll

(6 servings)

Ingredients:

4 oz. Cream Cheese, room temperature

¾ cup Milk

2 tbsp. All-Purpose Flour

¼ tsp. Salt

1 dozen Fresh Eggs

1½ cups Ham, chopped (see note)

1½ cups Swiss Cheese, shredded

2 tbsp. Yellow Mustard (see note)

Additional Ingredients (optional)

(sauté these before adding)

¼ cup Yellow Onion, diced

½ cup Mushrooms, sliced

14 cup Bell Peppers, diced (any color or combination)

Directions:

In a small bowl, whisk cream cheese and milk until smooth.  Add the flour and salt until combined.  In a large bowl, whisk the eggs until well incorporated and then add in the cream cheese mixture.  Cut a piece of wax paper to fit a jelly roll pan.  Place in the pan and carefully pour the mixture into the pan.  Place in a pre-heated 375-degree oven for 30 to 35 minutes or until puffy and golden brown.  Remove omelet from the and spread with the mustard and half the cheese.  Now evenly top this with the ham and any other ingredients you desired to add to filling.  Sprinkle with the remaining cheese and start to roll up along the long side in jelly roll fashion.  Remove the wax paper as you roll.  Let stand 5 minutes before slicing and serving.  Serve with a cheese or hollandaise sauce or salsa.

Note:               You could use cooked bacon or sausage in place of the ham.  Just crumble it before or after you cook it.

Note:               You can sub any mustard you like here.  It’s your choice as it’s your taste to satisfy.

Ideas for Future Efforts

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Breakfast for Dinner Ideas

I don’t know about you but I love breakfast anytime of the day.  I always have and I have good reasons for it.

The first is that people don’t like getting up too early to go to work, school or whatever.  Because of this, we don’t have time to make a nice breakfast in the morning.  That leads to us missing our desire for a great breakfast and we find other ways to have it.

Breakfast is like Sunday Brunch, you want to take your time eating it and just relax so you can enjoy your fellow diners.

So why not make a breakfast meal for dinner or on the weekends?

This week I’ve found to dishes that I believe you will thoroughly enjoy.  One’s a little different in its making.  That one is “Ham and Cheese Omelet Bake” on Wednesday.  The little different is that the omelet is rolled up like a jelly roll.  You need to try it.

For Thursday, I have “Huevos Rancheros Bake” and it’s a nice little casserole.  You can make it spicy or not.  That all depends on your personal tastes.

Give them a try and also check out other breakfast dishes under the “Breakfast” tab to try some time other than in the morning.

Until next week, “Happy Cooking” and please share the link with others.  Thanks.

White Bean Chili

White Bean Chili

(4 servings)

Ingredients:

1 tbsp. Avocado Oil (see note)

1 lb. Ground Chicken

1 cup Onion, chopped

1 package Taco Seasoning

½ cup Red Bell Pepper, chopped

½ cup Green Bell Pepper, chopped

2 cups Chicken Broth

1 can (15 oz.) Great Northern Beans, rinsed and drained

1 can (10 oz.) Ro-Tel Tomatoes with Green Chiles

1 can (8 oz.) Tomato Sauce

Condiments for topping:

Sour Cream

Green Onions, chopped

Shredded Cheese (your choice)

Avocado Chunks

Cilantro leaves

Directions:

In a Dutch oven over medium heat, add the oil, ground chicken, onion and taco seasoning.  Cook until chicken is done and onions are tender.  Now add the remaining ingredients and bring to a boil, stirring occasionally.  Reduce heat and simmer with an offset lid for 15-20 minutes.  Serve with the condiments stated above or any other items you like with your chili.

Note:               I like using avocado oil in my cooking.  You may use other oils of your liking.  Some others to use include olive oil, canola oil and corn oil.  It depends on what you have handy when making this dish.

Ideas for Future Efforts

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Texas Chili with Rice

Texas Chili with Rice

(4 servings)

Ingredients:

3 tbsp. Olive Oil, divided

2 tsp. Chili Powder

1 tsp. Ground Cumin

1 tsp. Paprika

1 tsp. Unsweetened Cocoa

¼ tsp. Red Pepper

¼ tsp. Dried Oregano

12 oz. Flank Steak, cut into 3/4 -inch pieces

¾ tsp. Kosher Salt, divided

3 tbsp. All-Purpose Flour

2 tbsp. Tomato Paste

1 tbsp. Molasses

2 cups Beef Broth

½ cup Dark Beer

1 tbsp. Worcestershire Sauce

2 cups Cooked Rice, hot

¼ cup Sour Cream

¼ cup Green Onions, sliced

¼ cup Radishes, sliced

1 medium Fresh Lime, quartered

Directions:

In a microwave safe bowl, combine 2 tbsp. oil with the next 6 ingredients.  Microwave for 1 minute, stirring after 30 seconds on high and then set aside.  In another bowl, sprinkle steak with a ¼ tsp. of salt and toss in the flour.  Using a large Dutch oven over medium-high heat, warm remaining oil and cook the steak pieces for 6 minutes stirring as needed.  Now add the seasoned oil mixture to the pan and cook 1 minute.  Stir in tomato paste and molasses cooking 3 more minutes.  Add remaining ½ tsp. salt, beef broth, beer and Worcestershire sauce and bring to a boil.  Reduce heat and simmer for 30 minutes, stirring occasionally.  Divide rice among 4 soup bowls and top with the chili evenly.  Serve with the condiments of sour cream, green onion, radishes and lime wedges.

Note:               You don’t have to use just flank steak for this recipe.  Try any steak cuts you like or have handy when making this dish.

Ideas for Future Efforts

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Quick Chili Recipes for Cold Nights

The leaves are changing and the temperature is starting to go lower.  It all adds up to the true coming of fall.  For me, that means it’s time for chili, soups and stews.

So this week I have a couple of chili recipes that don’t take all day to get on the table.  You could throw these together after you got home from work and be sitting down eating in less than an hour.

Both of these recipes are a little different from your standard chili dish too.  The first makes a Texas style chili, meaning no beans and then it’s served over rice.  You can see this one on Wednesday.  Look for “Texas Chili with Rice” that day.

Thursday I have “White Bean Chili” made with ground chicken.  You can change that to turkey or even ground beef if you like.

Of course, corn bread would go wonderfully with either one.

There are several more chili recipes under the “Soup” tab as well as 2 in my cookbook.  The cookbook has one with beans and one in a Texas style.

Have fun deciding which chili to make and, of course, eating it too.

“Happy Cooking” until next week.

Chicken Stromboli Log

Chicken Stromboli Log

(4 servings)

Ingredients:

12 oz. Pizza Dough (see note)

1 tbsp. Olive oil

4 cloves Fresh Garlic, thinly sliced

8 oz. Fresh Spinach

1 cup Ricotta Cheese

¼ cup Parmesan Cheese, grated

1½ cups Cooked Chicken Breast, shredded

Directions:

Let pizza dough stand at room temperature for at least 15 minutes.  In a large skillet over medium-low heat, add oil and garlic until golden (2-4 minutes).  Drain oil from pan into a small bowl to reserve.  Keep garlic in pan and add spinach to skillet.  Increase heat to medium-high and cook, tossing constantly until spinach is wilted (2 minutes).  Let stand 10 minutes to cool.  In a large bowl, combine ricotta and parmesan cheeses.  Add the spinach mixture and chicken to it.  Stir until well combined.  Place dough on a large piece of parchment paper and roll into a 6x20 rectangle.  Spoon chicken mixture down the center leaving about an inch and a half of dough on each side.  Now cut the dough in strips about ¾ inch wide at a slight angle from the filling to the edge of the dough on both sides.  Carefully take a strip from each side, starting at the top and fold then over each other.  Pinch each of these taps of dough together to seal as you fold them across.  Repeat with each tab until done.  Place the log with the parchment paper on a baking sheet and then brush dough with half the reserved oil.  Place the baking sheet in a pre-heated 450-degree oven for about 18 minutes or until dough is nicely browned.  Remove from oven and brush with remaining oil and let set 5-10 minutes before serving.

Note:               Most store bought pizza doughs come in 1 or 1½ lb. packages.  If you get the larger one, you can double the recipe as you only need half of it to make this recipe.  Otherwise try freezing for future use.  If you do double the recipe, you can always put one in the freezer for another meal sometime.

Ideas for Future Efforts

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