Huevos Racheros

Hey guys, Brittny asked me to post the recipe for Huevos Rancheros, aka the fried egg on fried corn torttilla with the yummy black bean soup recipe, on here like a month ago..... so I am getting to it.  And in record time I might add.  Usually, it takes about 2 months for me to do something like this.  ;)

Huevos Rancheros

Black Bean soup: You want to make this first.
Ingredients:
2 Tablespoons Veggie Oil
1 Medium Onion
1 Green Bell Pepper
1 Large Carrot, peeled and thinly sliced
3 Cloves of Garlic
2 (15oz) cans Black Beans
1 (14oz) can Chicken Broth
2 Cups cubed cooked Ham ( I've never put ham in it because it is expensive, though I did once at home and it tasted just fine, FYI)
1/4 Teaspsoon Cumin ( I LOVE Cumin)
1/2 Teaspoon Salt
Some Pepper to taste

Soup Directions:
Heat oil in large pot over medium heat.  Stir in onion, bell pepper, carrot and garlic.  Cook for 5 mins, until tender.  (I learned in a relief society cooking class that garlic burns really easily so you should add it like the last 30-60 secs, FYI)  Mix in 1 can drained and rinsed black beans and chicken broth.  In a blender, puree remaining can of beans until smooth.  ( I don't drain the 2nd can of beans because you need to "juice" to help puree the beans)  Mix in pot.  Bring soup to a boil, reduce heat to low.  Mix in Ham ( if you use it) 1/4 t cumin, 1/2 t salt and pepper.  Simmer on Low for 20 mins.


Pico de Gallo (aka my made up Salsa):
Ingredients:
Tomatoes
onions
lemon or lime juice
1 red bell pepper
salt and pepper

In the past this has been what I've used.  I just play around with how many tomatoes and onions I use depending on what I have or how many people are going to eat.  For my family, I use about 4-5 tomatoes but I always have extra Pico.  The lemon and salt and pepper I use until I like the flavor.  And I always do 1 red bell pepper unless I know its gonna be a large group then I use 2.  I've also thought about using garlic and rice vinegar.


Huevos Rancheros:

Ingredients:
White or yellow corn tortillas
Eggs
Shredded cheese
Veggie Oil

Directions:
I didn't put amounts on the ingredients list because it just depends on how many you are feeding.  Heat oil in skillet over medium heat.  Once oil is hot enough, put one corn tortilla and cook for a few mins or until lightly crisped.  Turn the tortilla over.  Put some cheese on the tortilla and then crack an egg over the cheese.  Let cook for a few mins so that the side of the tortilla on the pan is crispy to your liking.  Carefully flip tortilla over.  Good luck.  Some times I just slide the egg off on to the pan and then flip the cheesy tortilla on to the egg.  Cook to your liking.  Aka, a runny yoke or a hard yoke.

Plate the Cheesy egg fried corn tortilla and add black bean soup and pico to your liking.  Enjoy!  

Oh!  And I bet if you added Missy's Guacamole recipe, posted on this blog, it would be yummy too!  

Banana "Ice Cream"

This is another Pinterest find. Click on the title below to take you to the recipe, if you want. I tried this for the first time recently, even though I pinned it like a year ago. It was quite a hit.

Banana "Ice Cream"

3-4 bananas, sliced and frozen (slice before freezing)
A spoonful of peanut butter
2-3 tsp. Cocoa powder

Blend the bananas. (She recommends using a food processor, goes so far as to say don't even bother trying with a regular old blender.) Then add the cocoa powder and peanut butter, or any add ins you'd like to try - berries etc.









It was pretty good. Avery had a few bites. Gavin cried when I put it away. If you try a different combination let me know. Especially if it's good.


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Spinach, Bacon, Swiss Salad

Stacy's Spinach Salad
Salad
2 bunches spinach
2 bunches romaine
1 lb bacon
1 lb shredded swiss cheese
15-20 sliced mushrooms

Dressing
1/4 red onion
1 1/2 Tbsp poppy seeds
3/4 cup vinegar
1 1/2 cups oil
3/4 cup sugar
1 1/2 tsp salt
3/4 tsp dry mustard
Blend in blender. Pour over clean red onion. Refrigerate overnight.
Remove red onion before serving.


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Taco Cupcakes

I found these on Pinterest and we quite like them. They are called taco cupcakes and are from emilybites.com. If you click on that link it'll take you to her actual recipe.

Here's the general idea.

You'll need:
Wonton wrappers (atleast 24)
About a pound of ground beef or turkey
Taco seasoning
Beans
Queso dip
Salsa
Olives
Shredded cheese
Sour cream
Guacamole

Start by putting a wonton wrapper in each cup of a muffin tin. Spread a spoonful of the queso dip in the bottom of the wonton wrapper. Next you drop in a spoonful of meat and beans. The recipe recommends mixing the meat with black beans. Tonight I kept the meat and beans separate because I used refried beans. So, basically I'm just gonna make this quick and simple, wonton wrapper, queso, meat, beans, salsa (or diced tomatoes, whatever you're using), olives, shredded cheese, then do a second layer exactly the same as the first. 375 degrees for 18-20 minutes in the oven. Let sit for 5 minutes before removing from the muffin tin. Top with guacamole and or sour cream. Enjoy! Tonight Avery ate half of one, Gavin ate 1.5, I ate 2 and Jeremy ate 3.

The other great part of these is that she apparently does weight watchers because her recipes all have weight watchers points and nutrition info. And she has other "cupcake" recipes. Like lasagna cupcakes. Yum


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Green Bean Casserole

Mom sent me the following link today and said that this is the recipe Tyler used for his green bean casserole last year at Thanksgiving. She asked me to post it here for everyone. I for one say Yay!! I copied and pasted the recipe here as well.

http://www.huffingtonpost.com/jane-maynard/green-bean-casserole_b_2166197.html

So, are you ready to cast aside the canned soup and the store-bought french fried onions. Are you ready throw a little blood, sweat and tears into your green bean casserole this Thanksgiving? Good. Here's the recipe!

Green Bean Casserole from Scratch
From Jane Maynard, This Week for Dinner
- 1 1/2 pounds green beans, trimmed and cut into 2″-3″ pieces
- 1 cup water and a large bowl of ice water
- 8 ounces cremini mushrooms, sliced
- 3 Tbsp. butter
- 1 small onion or 1/2 regular-sized onion, chopped
- 1/3 cup flour
- 1 1/2 cups chicken or veggie stock/broth
- 1 cup cream
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 shallots, sliced very thin
- 1/4 cup flour
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 cup canola or vegetable oil

Preheat oven to 350 degrees F.

In a large skillet with a lid, heat one cup water to boiling over medium-high to high heat. Add green beans. Put on the lid and cook for three minutes. Remove beans and place in ice water. Set beans aside.

Pour water off of the skillet. Reduce heat to medium and melt butter. Add mushroom and cook for about five minutes. Add chopped onion and cook an additional 5+ minutes, until onions are soft and translucent. Sprinkle 1/3 cup flour over the mushrooms and onions and stir well, cooking for a minute or so. Slowly stir in the chicken broth. Slowly stir in the cream. Mix well. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir well then mix in green beans. Transfer to 9×13 casserole dish and place in oven. Bake for 30 minutes (you will put fried shallot rings on top for the last five minutes of baking... see below).

While casserole is baking, heat 1/4 cup oil in a large skillet over medium-high heat. Mix flour, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium to large bowl. Mix shallot rings in the flour, coating well. Use your hands to mix the shallots in the flour so you can break the rings up and get them coated really well. Transfer floured shallots with tongs to the skillet. Cook, stirring frequently, until shallots are crisp and golden.

Sprinkle fried shallots over the top of the casserole at the 25 minute baking point. Bake five more minutes. Serve hot!

If you want to make this ahead of time, I would do everything except the fried shallot rings and put the casserole in the fridge before baking. Bake five to 10 minutes longer since the casserole will be going into the oven cold and make the fried shallot rings while the casserole is baking.




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Holy Guacamole!

Don't faint, guys. I know. MISSY is posting something about cooking? But you can ask mom. I made this last night and it was actually really really good.

1 ripe avocado
1 small lemon
1 thingy of garlic (the littlest unit of garlic. I dont know what its called haha. a clove maybe?)
1/4 of a small white onion
1 splash or two of Black Bean And Corn salsa
1 palmful of grated cheese
Salt to taste

Peel and mash the avocado in a small bowl. Chop the onion and the garlic and add to the mashed avocado. Squeeze both halves of the lemon into the bowl. Add as much or as little of the black bean and corn salsa as you'd like. I used maybe 1/3 cup and I liked it. I used Mexican Blend grated cheese, but I presume it would be tasty no matter what. Open up a bag of tortilla chips, and enjoy!

Chicken Tortilla Soup

I'm feeling a little lazy today. Don't feel like typing all this out. Even though its really not much. So, I really hope you can see the picture well. Kira, I think you'd like this.
I got this recipe in something in the mail once years ago. I think before I got married. However last night was the first time I've made it. I quite liked it. The spice of the soup kind of depends on the spice of your salsa. I didn't have onion so I used green onion. Yup. That's all for today. :)


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