Huevos Rancheros

I was so hungry for eggs this morning, but not for just any ole type of eggs I wanted some eggs with a spicy kick to them.  "Why not Huevos Rancheros"?

I like spicy foods but not too spicy and Huevos Rancheros delivers just that. Like with any recipe ingredients are meant to be adjusted especially spices: chili. peppers, jalapeños, pepper flakes just to name a few that'll take your dish to a whole different flavor arena.

Huevos Rancheros is a quick and simple dish to make if you have a good base sauce to start with, here's the one I made this morning 

~ 2 cups of red enchilada sauce

~ 1 15oz can refried beans *I mashed them down further with a potato masher for a smoother sauce 

~1/4 of pork chorizo  (I normally buy the type in a skinny log and divide it into 4 then freeze it for use as extra flavor)

~ mini corn tortillas (5 - 6 per serving )

~ eggs (1 - 2 per serving)

~ 1TBSP garlic powder

~ 1TBSP onion powder 

~1 1/2 tsp. chili powder  (adjust accordingly)

~ shredded mozzarella cheese

~ shredded mild chedder cheese

~ fresh snipped cilantro 

~ green onions thinly sliced diagonally 

~pepper flakes *optional 

~ dried basil *optinal

~ coconut oil  for frying

-OR-

~ 1TBSP butter for frying

To start... In a medium sauce pan over medium heat combine the red sauce, refried beans, pork chorizo, garlic powder, onion powder, and chili allow to cook for 10 min then lower heat to simmer 10 mins. turn off heat

Now...

in a medium to large non-stick skillet, melt some coconut oil or butter (dont let butter brown or burn, just melt it)

*I used coconut oil because I LOVE the flavor, my daughter wanted hers cooked in butter

Now place tortillas in skillet, allow to absorb oils then flip and allow to absorb oils...

Using a ladle or large spoon, spoon Ranchero sauce over tortillas, there's really no need to spread it, it'll spread as it heats up

Sprinkle  a handful of mozzarella cheese around the sauce almost to keep it from spreading too much, 

Now crack egg over the sauce, sprinkle with cilantro, pepper flakes, basil 

turn heat to medium low, over with a top so the steam can cook the eggs...

***depending on how you want your eggs allow to cook covered 5 -7mins

Meanwhile...

prepare the serving plate with a ladle of Ranchero sauce surrounded by a handful of cheddar cheese

When the eggs are done slice them over the prepared plate, top the eggs with green onions and serve

ENJOY!!!

Paleo pancakes with blueberries and Maple syrup

I enjoy the meal ideas that are Paleo especially when im trying to lower my intake of flour and extra added sugars. These pancakes are awesomely delicious and simple to make just be careful when you flip them as the batter is thinner (weaker) than normal pancake batter that contains flour. Thanks nomnompaleo for sharing this yummy recipes but I added my favorites to the batte. 

These little mini cakes are packed with the natural taste of coconut and banana thats used to bind the ingredients. 

This recipe can make 12 mini pancakes but I made 6

Here's what you'll need to make'em fast and easy them add what you like to put a smile on your family's face.

☆

- cast iron skillet or griddle 

- 2 large eggs

- 3 TBSP of FULL FAT coconut milk 

- 1/2 ripe banana mashed

- 1/2 tsp. apple cider vinegar 

- 1/2 vanilla extract 

- 1 1/2 TBSP Coconut flour 

- 1/2 tsp. cinnamon

- 1/2 tsp. nutmeg 

- 1/4 tsp baking soda 

- pinch of table salt

- 1 TBSP unsweetened shredded coconut toasted

***1/4 tsp. coconut oil (give or take)

- coconut oil for frying

- fresh blueberries for topping

- Maple syrup for drizzling 

Coconut milk can be used in many ways cereal, coffee, smoothies, sauces, etc... I enjoy the flavors of 'A taste of Thai' brand coconut milk, it's rich, flavorful and creamy whenever I find it on sale I stock up. 

After opening the can you'll notice the coconut fat has collected, I find it easier to stir it up in the can then pour it out or if you need the fat only then skim it off the top, but we need the milk to be  'full fat' for this recipe

First, toast the shredded coconut until brown and crispy,, set aside

Next: 

In a medium sized bowl mix together the wet ingredients: egg, coconut milk, mashed banana, vinegar, vanilla (there will be lumps)

Now:

in a small bowl mix together the dry ingredients: flour. salt, cinnamon, nutmeg, baking soda 

Now:

add enough coconut oil to you skillet or griddle, I used my griddle because my flipping skills are still being developed. Heat the griddle to 275 - 300° ***be careful the

 cake can easily burn so be patient they are well worth the wait. 

Next:

take the 1/4 tsp. of coconut oil divided into 3 and drop it randomly into the wet mixture 

now, add the dry mixture into the wet mixture stir well

now crumble the toasted coconut flakes into the batter and stir

Once the grilled is hot, use a TBSP amount for each pancake, * I used approx 1 1/2 TBSP per cake, allow the pancakes to start to bubble up before flipping them, check the underneath to ensure they don't burn...then flip'em

Now,

allow them to cook about 2 more minutes or until done remove from heat, then repeat if you have more batter 

☆Now, plate'em

☆Top'em with blueberries 

drizzle with warm maple syrup 

and...ENJOY!!!

Herb roasted potatoes and Brussel sprouts

The potatoes in this dish are infusioned with herbs, pepper flakes, and coconut oil the taste is absolutely tremendous, just wait until you smell the baked herbs.

I like coking with fresh herbs, they not only add great taste and flavor they also make the dish look pretty. In this dish the use of dried herbs is better because of the high temperature of the oven would cause the fresh herbs to burn before the potatoes are done. The earthy taste of all the herbs are kicked up a notch by a sea salt and the coconut oil just gives dish that irresistible "lick your lips" awesomeness. 

I basically used what I had on hand when I ran across this recipe on the Food network site.

•1/3 cup melted Virgin coconut oil 

• 1/4 tsp coarse sea salt

• 1TBSP dried Rosemary 

•1TBSP Italian seasoning 

.• 1 tsp dried Basil

• 1 tsp Thyme

• 1 tsp pepper flakes 

***CUT ALL VEGETABLE 1 - 1 1/2 'inch THICK

 to ensure a even doneness

*** WASH vegetables thoroughly, pat dry

• 3 small carrots cut diagonally 

• 2 medium-ish parshnips peeled, cut sliced

• 4 small sweet potatoes * approx 2 oz ea.

• 12 Brussel sprouts cut in half

• 7 fingerlings assorted, cut on the diagonal ** I used the most colorful ones in the bunch

Now the fun begins, this part requires the of your hands ...yes your hands ( your hands can benefit from the coconut oil )...

▪ Preheat oven 400° and place oven rack 3rd from the bottom

▪ grease the bottom of a cookie sheet/baking sheet (10x15)

▪ add the vegetables, pour the melted coconut oil over the vegetables, use hands to evenly cover the veggies with the oil, allow to rest at room temperature for 5mins.

▪ sprinkle herbs,  sea salt, pepper flakes over vegetables, use hands to evenly coat vegetables, allow to rest for 5mins.

▪ bake at 400• uncovered for 35 - 40 minutes allowing the vegetables to release their waters and otain a brown caramelized coat from their natural sugars and the coconut oil

▪ when done remove from oven onto cooling rack, serve

....and ENJOY!!!

Hearty Vegetable & Beef lasagna

I love the taste of Italian sausage and ground beef combination so immediately a lasagna came to mind, low and behold I noticed a box of 'no boil' lasagna noodles in the cabinet. ...and here's dinner

Lasagna can be made in different version according to what you have on hand, the the type of wine you have, red sauce or white sauce, chicken or beef, with or without meat...etc, I would have gone 'no meat' but was cold outside and I craved the hearty taste of a meaty lasagna.

This dish was prepared with:

▪1 LB ground beef

▪ 1 LB Italian sausage

▪

Creamy Chicken Marsala

Thanks Food network for sharing your recipe, I just added a few changes and my family loved it. ..Enjoy

This recipe is awesome no matter how you doctor it up. I cooked some garlic noodles to serve with it, but my son requested Jasmine rice for his ohwell, they absolutely enjoyed the meal.

This is what I used

~ 3 lbs. frozen chicken breast, thawed and  cut in half, pat dry

~ Italian bread crumbs for dredging 

~ 4 slices of bacon diced 

~ 3 cups pre-sliced mushrooms 

~ 1 cup Marsala wine

~ 3/4 cup low sodium chicken stock 

~ 1/2 TBSP jarred crushed garlic

~ 1/4 cup parsley rough chopped 

~ 1/4 cup cilantro rough chopped

~ 1/2 cup heavy cream

NOW...

▪ for some reason there was no reason for me to pound out the breast they were already fairly thin,  but if needed pound out the chicken breast covered with plastic wrap to approx. 1/4' thickness 

▪ pour enough seasoned bread crumbs onto a plate, dredge each piece of chicken on each side then set aside

▪ heat a large skillet over medium heat, heat EVOO, brown chicken on both sides in batches about 3-5 mins each side, when all the chicken is browned set aside 

▪ in the same skillet add the bacon, allow to cook 2-3 mins then add mushrooms and cook until caramelized and browned, then add the garlic 

▪ pour in the Marsala wine and allow to cook off alcohol about 2 mins, pour in the chicken stock, add the butter, allow the sauce to cook down/reduce  anout 3 mins, then pour in the heavy cream, cook for 2 mins, return the chicken, cook about 3-5 mins the sauce will thicken as it cools

This is an Italian dish, serve with thin spaghetti. ....or rice?

ENJOY!!!