Huevos Rancheros

My husband and I recently went on a little mini vacation, which means that we got to eat out for breakfast.  One of the things that we had for breakfast was huevos rancheros.  They were so delicious!  So I thought I would make them for breakfast at home and share it with all of you.

What you need:

Salsa (I used the tomatillo salsa that I make or you can make your own)

5 oz. Chorizo, casings removed, diced (it's kind of like bacon, but mexican style)

Vegetable oil

Cilantro (optional)

4 corn tortillas, plus more for serving (optional)

1 (16 oz.) can refried beans (optional) I use black refried beans

4 eggs

3/4 cup crumbled queso fresco or grated monterey jack cheese, for serving

sour cream, for serving

Directions:

In a large skillet over medium-high heat, cook chorizo until browned. 

Add 1 tablespoon vegetable oil to a large skillet.  Place a tortilla in the skillet and cook until light golden but not crisp, about 30 seconds over medium-high heat.  Flip and cook for 30 seconds more.  Transfer to individual plate.  Cook the remaining tortillas, adding a bit more oil to the pan, if necessary.

Heat the refried beans in pan.  Spread the beans on the tortillas.

Add a tablespoon of butter to the skillet.  Working in batches, crack the eggs into the pan.  Cook until the bottoms are set and the edges are golden, about 1-2 minutes.  Turn the heat to medium-low, cover, and cook until set, about 1 minute more.  Or you can make scrambled eggs with cheese, which is also very yummy.  Place one egg on each tortilla and put the chorizo and warm tomatillo salsa (or other salsa) over the eggs.  Sprinkle with cheese and cilantro.  Top with a dollop of sour cream!

White Chicken Chili

This is a recipe that I found on the food network the other day because I was dying to try something new. This recipe is courtesy of the Neelys whom I have watched on the food network a few times and have been impressed with what they were making. I didn't have all the ingredients so I improvised a bit. It was very tasty!
What you need:

2 (14.5 oz.) cans white beans ( I used Great Northern Beans)

1 tbs. Canola oil ( I used Extra Virgin Olive Oil)

1 medium jalapeno pepper, minced

2 medium poblano peppers, chopped (I didn't have either peppers so I used serrano peppers)

4 garlic cloves, minced

1 large onion, chopped

Kosher salt and freshly ground black pepper

1 tbs. ground cumin

1 1/2 tsp. ground coriander (didn't have any)

1 tsp. ancho chili powder ( I just used normal chili powder)

4 cups low- sodium chicken broth

2 limes, juice, plus lime wedges, for serving

1 rotisserie chicken, skin removed and meat shredded

1/4 cup chopped cilantro leaves

Sour Cream for topping

Tortilla Chips, coursely crushed, for topping

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.

Add the canola oil to a large Dutch oven ( I just used a small/ medium stock pot) and heat over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt and pepper to taste. Add cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice (I added a drop of liquid smoke to give it a little more flavor) and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

After 20 minutes of simmering, taste for seasoning, and adjust if necessary by adding more cumin, chili powder, salt, and pepper to taste. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges!

Chili

My mom makes the best chili! I've been craving chili this whole week, so you can understand my excitment when my mom said she was making chili and that I could come help and have some! I wanted to share her recipe with all of you so that you can enjoy it as well!

What you need:

2-3 14oz. cans of red kidney beans

2 14oz. cans of pinto beans

1 8oz. can tomatoe paste

2 14 oz. cans tomatoe sauce

2-3 tbs. chili powder

2-3 tsp. cumin

Freshly ground pepper (to taste)

2 16oz. Hamburger meat

1 16oz. Jimmy Dean Sausage

1/2 an onion, diced

Cook hamburger meat, sausage, and onion in a skillet on medium until meat is cooked. In a pot placed on low heat add red kidney beans and pinto beans with their juice. Add tomatoe paste and tomatoe sauce to the beans. Then add the meat. Mix together and then add chili powder, cumin, and pepper. Let cook on low heat for about two hours. Taste the sauce and if it needs more chili powder, cumin, and pepper then add it to make it taste right!

Serve it with sour cream, cheese, and your choice of tortilla chips!

Bean Dip

This is a recipe that my mom made all the time when I was growing up. She actually made up this recipe on her own after trying many different recipes. This is always a great appetizer for a party or even just a nice and easy dinner!

What you need:

2-3 14oz. cans Spicy Jalapeno Rosarita Refried Beans

2-3 Cans diced green chili peppers

1 8oz. package of cream cheese

1/2 cup sour cream

1/2 onion, diced

Cilantro, chopped

Cheddar Cheese, shredded

Mix all ingredients well in a large mixing bowl. I typically put almost all the cilantro in and probably a cup or more of cheese (it depends on what you like). Pour bean dip into a 9 x 13 inch pan. Cover the top of the bean dip with more cheese (as much as you would like). Bake at 350 degrees for 45 minutes. Serve with chips!