Huevos Rancheros

I was served this dish done this way many years ago and have not found anywhere that serves eggs this way since. Oh, they may CALL it Huevos Rancheros, but something is either missing or not served this way.

INGREDIENTS
3    corn tortillas
1    can (15 ounce) Rosarita refried beans
1    cup Mexican salsa
1    cup shredded Casa Fresco or Monterey Jack, shredded
3    eggs
1    Jalapeno pepper, seeded, minced for garnish

METHOD
To prepare each serving, toast the tortilla in a dry frying pan until brown spots appear. Remove to an oven-proof plate and add ½ cup refried beans, spread evenly over the tortilla. Add ¼ cup salsa and spread evenly over the beans. Sprinkle 2-3 tablespoons of the cheese over the salsa. Put into the broiler for 3 to 4 minutes to heat the beans and melt the cheese.

Meanwhile, cook the egg to your taste – over easy, scrambled, poached. When the cheese is melted, remove the dish from the broiler and place the cooked egg on top. Transfer to a serving dish, garnish with minced jalapenos if desired and serve.

Southwest Peppers

INGREDIENTS
2    tablespoons olive oil
1    red bell pepper, diced ½ inch
1    green bell pepper, diced ½ inch
3    jalapeno peppers, seeded and minced
1    medium white onion, chopped
12  cherry tomatoes, halved
¼   cup store-bought Mexican salsa*

METHOD

Place the olive oil onto a medium skillet over medium heat. Add the two bell peppers, the jalapenos and cook for 7 to 9 minutes until slightly tender. Add the onions, mix and cook for 3 to 4 minutes until the onions are translucent. Add the tomatoes and salsa and cook for about 3 to 4 minutes until the tomatoes are softened. Serve as a side dish to other Southwest favorites, garnished with chopped cilantro or fresh diced or sliced jalapenos.

*Note: Be sure to buy authentic salsa, not that one made in New York City, and choose Mild, Medium or Hoy according to your own taste.

Salmon with Strawberry Sauce

INGREDIENTS
½   pint fresh, ripe strawberries, sliced (about 1 cup+)
2    tablespoons granulated sugar
2    tablespoons water
1    tablespoon lemon juice
½   teaspoon balsamic vinegar
      salmon fillets or steaks, baked, braised, broiled or grilled

METHOD

Place the strawberries, sugar, water, lemon juice and balsamic vinegar into a food processor or b lender and process to a puree.

Cook the salmon your way to your level of doneness. Plate the salmon, pour the sauce over it and serve. Pass the sauce with the salmon or keep the remainder for vanilla ice cream when it is time for dessert.

 

Bacon Spinach Risotto

Rice with Bacon and Spinach

 
INGREDIENTS
3    strips of bacon, cut to ½ inch widths
1    cup chopped leeks, about 1 medium
4    cloves garlic, minced
1    cup Arborio rice
1    cup dry white table wine
2    cups low sodium chicken stock, warmed
1    teaspoon dried thyme
1    tablespoon butter
3    ounces fresh spinach, chopped
¼   cup freshly grated Parmesan or similar cheese

METHOD

In a large skillet over medium heta, cook the bacon, stirring occasionally, until crisp. Remove the bacon to a paper towel to drain, reserving the grease. Add the chopped leeks to the skillet, increase the heat to medium-high, and cook them for 3 to 4 minutes. Add the garlic and cook for 1 minute.

Add the rice and cook it for 3 to 4 minutes, stirring occasionally. Add the white wine and cook, stirring, until it is absorbed. Add ½ cup of the chicken broth and stir until it is absorbed. Continue adding small amounts of broth and stirring until the rice is almost al dente. Add the thyme and butter and stir them in. Add the spinach and continue cooking until the spinach is wilted and combined. Remove from the heat, chop the reserved cooked bacon and stir it into the risotto. Sprinkle with the cheese, stir it in and serve.

Pork Paprikash Stew

 INGREDIENTS
1    pound pork tenderloin or loin roast cut into ½ inch cubes
3    tablespoons olive oil, divided
1    cup chopped white onion
1    cup chopped green bell pepper
1    cup chopped red bell pepper
2    teaspoons minced garlic
2    tablespoons all-purpose flour
2    tablespoons tomato paste
1    teaspoon fresh chopped thyme
1    tablespoon hot or smoked or regular paprika
¼   teaspoon cayenne pepper (optional – use without hot paprika)
1    cup dry white table wine
1    tablespoon cider vinegar
1    cup diced fresh tomatoes

METHOD

Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil, swirling to coat. Brown all sides of the pork cubes, about 4 minutes. Remove and set aside. Add the remaining tablespoon of olive oil, reduce heat to medium-low and add the onions and bell pepper. Cook the vegetables for 4 to 5 minutes or until they soften. Add the garlic and cook for 1 minute.

Add the flour, tomato paste, thyme, paprika and optional cayenne, stir and cook for 30 seconds. Add the wine and vinegar, scraping any brown bits off the bottom of the pan. Bring to a boil, reduce heat to a simmer and add the reserved pork and diced tomatoes. Cook this for about 5 to 8 minutes or until the pork is tender. Remove from the heat and serve over 6 ounces of pasta cooked to package directions.

Southweest Style Eggs

A different breakfast 

 

INGREDIENTS
2    tablespoons olive oil
3    Poblano chilies, diced to ½ inch
3    cloves garlic, minced (or more)
3    Jalapeno peppers, seeded, chopped fine
1    can (15 ounces) tomato sauce
1 ½ cups fresh tomatoes, diced to ½ inch
2    teaspoons dried oregano
4    large eggs
1    cup queso fresco, crumbled or grated
      chopped cilantro for garnish
      corn tortillas for serving

METHOD

In a large sauce pan, bring the olive oil to heat over medium-high and add the Poblanos. Cook for 3 to 4 minutes and add the chopped garlic and Jalapenos. Cook for 2 to 3 minutes and add the tomato sauce, the tomatoes and the oregano. Cook for 10 to 12 minutes. This sauce can be made ahead and stored in the refrigerator overnight.

Spoon the sauce into four small bowls and, if from the refrigerator, microwave on high for 1 minute 45 seconds. Divide the cheese into 2 portions, and sprinkle one of them evenly over the four small bowls. Poach the eggs (see below) and add one to each bowl. Sprinkle with the remaining cheese and chopped cilantro and serve with fresh corn tortillas.

To poach the eggs if you do not have an egg poacher, grease four small dishes and crack an egg into each. Place them in a large skillet and add ½ inch of water carefully to the skillet. Place over high heat, cover and cook until the yolks are covered with a white film. Use tongs to remove the dishes and place one egg into each small sauce-filled bowl.

Based on a recipe from Food and Wine magazine

A Simple Salad

It is time to fix dinner. It is 100 degrees outside, and not much cooler in the kitchen. All 14 recipes in front of me start with “preheat the oven..” I don’t think so. So, I robbed ingredients from some of those recipes and put this together. No leafy greens, no dressing, just this. Went well with a little white wine.

INGREDIENTS
2    large Roma tomatoes
2    stalks celery
2    spring or green onions
2    ounces sliced mushrooms
1   ounce freshly grated hard cheese; parmesan, asiago, etc.

METHOD

Cut the tomatoes into dice size, ½ inch,  and place into a salad bowl. Sl;ice the celery crosswise at an agle and place into the bowl. Slice the onions and place into the bowl. Cut the mushroom slices into bite-sized pieces if necessary and place into the bowl. Sprinkle the grated cheese over the vegetables, stir and serve.

Sweet Potato Apple Casserole

I'm not sure just what to call this. A good side dish for pork yet also good in the morning next to your eggs. Maybe even dessert?

INGREDIENTS
2    pounds sweet potatoes, peeled, diced ½ inch (4 cups)
1    tablespoons molasses
¼   teaspoon allspice
¼   teaspoon nutmeg
 
2    tablespoons butter
3    apples, red and green, peeled, cored, diced ½ inch (4 cups)
1    teaspoon cinnamon
2    large eggs, beaten

METHOD

Preheat oven to 375 F. Grease sides and bottom of a 3 quart baking dish. In a large sauce pan, add the cubed sweet potatoes and enough water to cover by 1 inch. Bring to a boil, reduce to a simmer and cook for 10 to 12 minutes until the potatoes are just tender. Drain and move to a large mixing bowl. Add the molasses, allspice and nutmeg. Stir to coat and combine. Set aside.

In a large skillet, melt the butter over medium heat and add the apple cubes. Cook at a simmer, turning occasionally, until golden, about 4 to 5 minutes. Remove from the heat and sprinkle with the cinnamon. Pour the sweet potatoes into the skillet.

Add the mix to the prepared baking dish. Pour the beaten eggs over the dish and mix to combine and evenly distribute the potatoes and apples. Bake until the potatoes are tender, about 20 minutes. Cool for 5 to 10 minutes on a wire rack before serving.

Based on a recipe from Health.com on the internet.

 

NOTE: I added some bread crumbs on top before baking. Made it look a little more finished.

 

Broccoli Spread

INGREDIENTS
2    cups broccoli florets
½   cup mayonnaise
2    teaspoons lemon juice
½   teaspoon salt
1    tablespoon dried basil
3    cloves garlic, chopped
1    slice bread, torn

METHOD

Cook the broccoli in boiling water for 3 to 4 minutes until crisp-tender. Rinse in cold water until cool and drain. Combine the broccoli with the remaining ingredients in a food processor and process to a puree. Serve immediately or refrigerate for up to 3 days until needed as a dip for vegetables or a spread on sandwiches or on toasty French bread.

If not using immediately, leave out the lemon juice until ready to serve to avoid turning the broccoli brown.

Based on a recipe in Cooking Light magazine.

Braised Endives

INGREDIENTS
2    teaspoons olive oil
¼   cup whole wheat breadcrumbs
1    tablespoon chopped fresh parsley or 1 tablespoon dried
2    tablespoons butter
3    medium heads Belgian endive, halved
½   cup low sodium chicken broth
2    clove garlic, minced
1    teaspoon dried thyme
½   teaspoon sugar

METHOD

Heat the oil in a small skillet over medium heat. Add the breadcrumbs and cook, stirring, until the bread crumbs are brown and crispy. Remove to a plate, reserve.

In a large skillet over medium heat melt 2 tablespoons of butter. Add the endive halves, cut side down, and cook until they begin to brown, 2 to 3 minutes. Add the broth, garlic, thyme and sugar. Cook the endives for about 15 minutes, turning at 7 minutes, or until the liquid is evaporated and the endives are glazed. Serve sprinkled with the reserved bread crumbs.

Modifi9ed from a recipe in Eating Well magazine