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Monthly Archives: February 2014

Huevos Rancheros Chilaquiles

Huevos Rancheros Chilaquiles

Huevos Rancheros Chilaquiles

Oh what to make for breakfast? I needed something easy but delicious. Mark loves Huevos Rancheros so how about making them into a Chilaquiles dish. So here you have that very idea. Simple, easy and so delicious.

Ingredients:  yields 4 servings

  • 1/2 pound of ground sausage
  • vegetable oil
  • 1 dozen corn tortillas, cut into strips or pieces
  • about 2 cups of leftover tomato salsa
  • ground cumin, garlic salt, ground black pepper
  • 5 eggs, whisked well with a little bit of water
  • shredded Mexican blend cheese
  • DSC_01113 green onions, green and white parts sliced

In a medium size skillet, brown the sausage, remove to a paper towel lined plate and set aside to drain. Add about a half-inch of vegetable oil in the skillet and heat over medium. Add the tortilla strips and cook until lightly browned and crisp. In a large bowl combine the sausage, cooked tortilla strips, salsa, a couple shakes of cumin, garlic salt and pepper. Add in a handful of the shredded cheese blend and gently toss it all together.

Preheat your oven to 350 and butter a 9 x 9 baking dish or a glass pie pan.

Spread the mixture into your prepared baking dish. Pour the whisked eggs over the mixture and bake for 15 minutes. Now top that mixture with a couple of handfuls of shredded cheese and sprinkle with the green onions, bake for another 15 minutes until the cheese is bubbly and melted and the eggs are completely cooked. Serve with some Cilantro Crema or sour cream.

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Posted by on February 23, 2014 in Breakfast, Casseroles

 

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Ham & Vegetable Porridge

Ham & Vegetable Porridge

Ham & Vegetable Porridge

As with a lot of our country we are experiencing an unusually cold winter. Unfortunately it’s been filled with lots of ice. So on those days that you just can’t get out of the house, let alone out of the driveway to get to the store, making porridge is a good way to bring up the mood in the house. For this porridge I used up vegetables that were on the edge of going bad and some leftover ham that I had in the freezer.

Ingredients:

  • 1 bag of Cajun 15 Bean Soup Mix
  • 2 Fennels, white part only, sliced
  • 12 Brussels Sprouts, quartered
  • 16 Baby Carrots, cubed
  • 3 celery stalks, sliced
  • half a yellow onion, diced
  • half a bunch of parsley, chopped
  • 5 handfuls of kale, chopped
  • 3 cups or more of ham chunks
  • 2 quarts chicken broth

First of all rinse the beans the night before you’re going to make the porridge pick any debris from them. Then soak the beans over night in a large bowl covered by water. The next day drain and rinse and add with the other ingredients to the cooking pot.

In a heavy bottom large pot combine all of the ingredients, stir in the Cajun spice packet. Heat over medium heat until it starts to boil, reduce the heat and simmer slightly covered for 3 to 3 1/2 hours. The porridge needs to maintain a simmer and the moisture needs a place to escape. Stir a few times during the cooking process. The porridge is finished when the bean are extremely tender and fall apart when pressure is put on them. Generally my porridge is thicker than a stew.

 
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Posted by on February 15, 2014 in Beans, Rice, Pork, Soups and Stews, Vegetables

 

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Chicken Empanadas

Chicken Empanadas

Chicken Empanadas

It’s taken me a while to post another recipe. I’d like to say I was to busy, but the truth is I’ve been too lazy. A couple of weeks ago I was wondering what I would serve for the Super Bowl Game. I decided to surprise Mark with something I had never made him. Chicken Empanadas won and he loved them. Just another recipe from my California past life.

Ingredients:

  • 5 pounds chicken thighs, bone-in, skin-on (you really do want all that wonderful flavor the bone and skin bring)
  • All meat seasoning (or if you prefer just use salt and pepper)
  • DSC_00902 TB vegetable oil
  • 1 heaping TB of salted butter
  • 2 stalks celery, diced
  • 1 carrot, peeled, diced
  • 1 small yellow onion, diced
  • 4 cups chicken broth
  • 2 Chipotle peppers in Adobo sauce, diced
  • 1 tsp ground cumin
  • 1 tsp Mexican oregano, ground (please don’t substitute for Italian, it’s just not the same)
  • 2 cups Green Tomato Enchilada Sauce (you can find my recipe for this on this blog)
  • a couple handfuls of shredded Mexican cheese blend
  • 1 box of Pillsbury Pie Crust (by all means make your own, I was just being lazy again)
  • 1 egg, whisked with a splash of water
  • a bit of flour

DSC_0092Season all sides of your chicken thighs with the all meat seasoning. Make sure the seasoning is thoroughly rubbed into the skins. Using a heavy bottom pot, I use my dutch oven, melt the butter into the oil over medium heat. Brown the thighs to a golden color on both sides and set aside. You may need to work in batches as not to overcrowd the pot. Once all the chicken is browned and removed from the pot add in the celery, carrot and onion and stir until just becoming fragrant. Stir in the chicken broth, Chipotle peppers, cumin and oregano. Return the chicken thighs to the pot and bring to a boil. Lower the heat, cover and simmer for 2 hours. Stir about half way through this cooking process.

At the end of the 2 hours remove from heat and cool for about 20 minutes uncovered. Now shred the chicken, discarding the skin and bones. Place the shredded chicken in a large bowl. Combine the Green Enchilada Sauce DSC_0096with the shredded chicken and set aside.

Preheat your oven to 400 and line a baking sheet with parchment paper.

Working on a slightly floured surface and using a rolling-pin, roll the pie crust out just to flatten it a bit and make it a tiny bit thinner. Cut out a 6″-inch circle. I use a small bowl for this and usually can get 2 cut outs at one time. The 2 prepared DSC_0098pie crust in the box will yield you 7 Empanadas. Place the 6″-inch circles of crust on the baking sheet. Brush each crust with the egg wash. Place a heaping tablespoon of the chicken mixture in the center of one side of the crust. Top with a sprinkle of shredded cheese and fold the crust over the mixture until the sides meet. Using a fork, press the sides together to form a seal in the dough. Brush the tops of the Empanadas with the egg wash and bake for 20 minutes.

DSC_0100Let cool for about 5 minutes before serving. Serve with sides of sour cream, guacamole or salsa.

Tip:  You will have enough chicken to make 14 Empanadas, but you can also put any leftover shredded chicken in a zip lock freezer bag and freeze for future use in tacos, enchiladas, tamales or nachos.

 
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Posted by on February 9, 2014 in Chicken

 

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