Huevos Rancheros

Servings

Ingredients

1 Tbsp olive oil
1/2 cup onion chopped
3 garlic cloves chopped
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp salt
1 15 oz can black beans drained and rinsed
1/2 cup chicken broth or water
8 small 6 in. corn tortillas
2 Tbsp butter
8 eggs
1/2 cup monterey jack cheese shredded
sliced avocado, salsa, and cilantro optional

Servings

Ingredients

1 Tbsp olive oil
1/2 cup onion chopped
3 garlic cloves chopped
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp salt
1 15 oz can black beans drained and rinsed
1/2 cup chicken broth or water
8 small 6 in. corn tortillas
2 Tbsp butter
8 eggs
1/2 cup monterey jack cheese shredded
sliced avocado, salsa, and cilantro optional

Instructions

Heat oven to 200F. In a a skillet heat oil over medium heat. Stir in onion, cook 3 minutes. Add garlic, chili powder, cumin, and 1/4 tsp. of the salt, cook another 2 minutes. Stir in beans and broth, bring to a simmer and cook 3 minutes. Smash half the beans with the back of a fork and stir. Place tortillas on a baking sheet and spread 2 Tbsp. of the beans on each tortilla. Place in the oven.
Wipe out skillet, then add 1 Tbsp of the butter. Fry 4 of the eggs 2 minutes, until cooked. Transfer to tortillas in oven. Add remaining 1 Tbsp butter and repeat with remaining 4 eggs.
Remove tortillas from oven, season with remaining 1/4 tsp salt and top each with 1 Tbsp Monterey Jack. Garnish with avocado, salsa, and cilantro, if using. Enjoy!

Recipe Notes

Recipe adapted from Family Circle

Grilled Chicken with Cobb Salad

Servings

Ingredients

4 boneless skinless chicken breast
1 sm onion cut into 1/2 in. thick rings
1 cup buttermilk
2 garlic cloves smashed
salt and pepper
4 slices bacon
3 lg eggs
1/4 cup vegetable oil
4 tsp white wine vinegar
1 Tbsp dijon mustard
2 hearts of romaine lettuce chopped
1 tomato chopped
1 avocado chopped
1/3 cup blue cheese crumbled

Servings

Ingredients

4 boneless skinless chicken breast
1 sm onion cut into 1/2 in. thick rings
1 cup buttermilk
2 garlic cloves smashed
salt and pepper
4 slices bacon
3 lg eggs
1/4 cup vegetable oil
4 tsp white wine vinegar
1 Tbsp dijon mustard
2 hearts of romaine lettuce chopped
1 tomato chopped
1 avocado chopped
1/3 cup blue cheese crumbled

Instructions

Pound the chicken between two sheets of plastic wrap with a mallet until 1/4 to 1/2 inch thick. Transfer to a large bowl and add the onion, 3/4 cup buttermilk, garlic, 1/2 tsp salt and pepper. Refrigerate for at least 30 minutes and up to 4 hours.
Meanwhile cook the bacon in a medium skillet over medium heat, turning, until crisp about 8 minutes. Remove to a paper towel lined plate to drain. Reserve the drippings for the dressing. Chop the bacon.
Fill a small with ice water. Bring a medium saucepan of water to a boil. Add the eggs and cook 4 minutes, then transfer 1 egg to the ice water, continue cooking the remaining eggs for an additional 6 minutes, then drain and cool.
Make the dressing. Remove the 4 minute egg from the ice water and carefully peel and transfer to a blender. Add the oil, bacon drippings, 1/4 cup buttermilk, vinegar, mustard, 1/4 tsp salt and pepper. Blend until smooth and slightly thick. Refrigerate at least 15 minutes.
Preheat the grill to medium-high. Lightly brush the grill with oil. Drain the chicken, and onion, discard the garlic. Pat the chicken dry, lightly season with salt and pepper. Grill the chicken turning once until cooked through, about 8 minutes. Grill the onion turning occasionally until lightly charred about 10 minutes. Roughly chop.
Peel and chop the eggs. Toss the romaine, grilled onion, tomato, avocado, blue cheese, and 1/4 cup of the dressing in a large bowl. Divide the chicken among plated and top with the salad, bacon, and eggs. Drizzle with the remaining dressing. Enjoy!

Recipe Notes

Recipe adapted from Food Network

Sausage Pizza with Spinach Salad

Servings

Ingredients

1 lb pizza dough at room temp
all purpose flour for dusting
2 Tbsp olive oil
1/2 lb sweet Italian ground sausage
2 cups Italian cheese blend shredded cheese
2 garlic cloves minced
1/4 tsp oregano
1/2 small red onion thinly sliced
4 cups baby spinach
1 small fennel bulb trimmed, cored, and thinly sliced
1/2 cup roasted red pepper chopped
3/4 cup marinated artichoke hearts drained and halved
1 Tbsp red wine vinegar
salt and pepper
red pepper flakes for topping

Servings

Ingredients

1 lb pizza dough at room temp
all purpose flour for dusting
2 Tbsp olive oil
1/2 lb sweet Italian ground sausage
2 cups Italian cheese blend shredded cheese
2 garlic cloves minced
1/4 tsp oregano
1/2 small red onion thinly sliced
4 cups baby spinach
1 small fennel bulb trimmed, cored, and thinly sliced
1/2 cup roasted red pepper chopped
3/4 cup marinated artichoke hearts drained and halved
1 Tbsp red wine vinegar
salt and pepper
red pepper flakes for topping

Instructions

Preheat over to 450F. Cut pizza dough in half. Stretch pizza dough into rectangles on a floured surface. Put parchment paper on baking sheets and place pizza dough on sheets. Bake in oven until brown in spots about 8-10 minutes.
Meanwhile heat 1 Tbsp olive oil in a medium skillet over medium-high heat. Add the sausage and cook until no longer pink breaking up into pieces with a wooden spoon, about 4 minutes.
Sprinkle the crust with the cheese, top with the sausage and garlic. Return the pizza to the oven and bake until the cheese is bubbly, 5-8 minutes. Sprinkle with the oregano.
Meanwhile, make the salad. Soak the red onion in ice water for 10 minutes, then drain. Toss the spinach, fennel, red peppers, artichoke hearts and red onion in a large bowl with the vinegar and 1 Tbsp olive oil, season with salt and pepper.
Top the pizza with the salad and cut into pieces. Sprinkle with red pepper flakes. Enjoy!

Recipe Notes

Recipe adapted from Food Network

Chickpea and Potato Curry

This is a vegan dish which is good served with fry bread or flatbread, and a salad.

Servings

Ingredients

1 1/2 cups dried chickpeas soaked overnight in 5 cups water
2 Tbsp cilantro chopped
2 green onions whites, cut into fine rounds, greens finely chopped
1 Tbsp parsley finely chopped
2 tsp fresh thyme finely chopped
1 serrano chili finely chopped
2 tsp salt
1/4 cup canola oil
1 med onion finely chopped
2 garlic cloves mashed to a pulp
4 tsp currypowder
2 med potatoes peeled and cut into 1 x 3/4" in. chunks
2 tsp garam masala

Servings

Ingredients

1 1/2 cups dried chickpeas soaked overnight in 5 cups water
2 Tbsp cilantro chopped
2 green onions whites, cut into fine rounds, greens finely chopped
1 Tbsp parsley finely chopped
2 tsp fresh thyme finely chopped
1 serrano chili finely chopped
2 tsp salt
1/4 cup canola oil
1 med onion finely chopped
2 garlic cloves mashed to a pulp
4 tsp currypowder
2 med potatoes peeled and cut into 1 x 3/4" in. chunks
2 tsp garam masala

Instructions

Drain chickpeas. In a medium pot, add 6 cups of water to the soaked chickpeas and bring to a boil. Turn the heat down to low, cover, and cook gently for 1 to 3 hours, or until the chickpeas are very tender. Drain, reserving the cooking liquid.
Put the drained chickpeas in a bowl. Add the cilantro, green onions, parsley, thyme, chili, and 1 tsp. of the salt. Mix gently and set aside.
In a large wide pot or deep frying pan, heat the oil over medium-high heat. When hot add the onion and stir and fry for about 4 minutes, or until the onion pieces turn brown at the edges. Put un the garlic; stir and fry for another minute. Now add the curry powder and stir once or twice. Quickly add the potatoes, the chickpeas, their reserved liquid, the remaining salt, and enough water to barely cover the potatoes and chickpeas. Bring to a boil. Turn the heat to low, cover, and simmer gently for 30 minutes. Stir in the garam masala and cook another 5 minutes. Serve hot. Enjoy!

Recipe Notes

Recipe adapted from World Vegetarian

Al Kabsa

In my quest to try recipes representing teams playing in the World Cup. I found this one for Saudi Arabia, original recipe is found on Genius Kitchen.

Al Kabsa

This is a lovely chicken dish you serve on rice.

Course

Main Dish

Prep Time

20 minutes

Cook Time

1 hour

Servings

servings

Ingredients

1/4 c butter
3 lbs chicken I used breasts, cut into 8-10 pieces
1 lg onion finely chopped
6 garlic cloves minced
1/4 c tomato puree
14 oz chopped tomatoes canned-can be fresh
3 med carrots grated
1 pinch grated nutmeg
1 pinch ground cumin
1 pinch ground corainder
salt and pepper to tasgte
4 c broth
1/4 c raisins
1/4 c slivered almonds toasted

Kabsa Spice Mix

1/2 tsp saffron
1/4 tsp ground green cardamoms
1/2 tsp ground cinnnamon
1/2 tsp ground allspice
1/4 tsp white pepper
1/2 ts[ ground dried limes *I could not find this so I used lime zest

Course

Main Dish

Prep Time

20 minutes

Cook Time

1 hour

Servings

servings

Ingredients

1/4 c butter
3 lbs chicken I used breasts, cut into 8-10 pieces
1 lg onion finely chopped
6 garlic cloves minced
1/4 c tomato puree
14 oz chopped tomatoes canned-can be fresh
3 med carrots grated
1 pinch grated nutmeg
1 pinch ground cumin
1 pinch ground corainder
salt and pepper to tasgte
4 c broth
1/4 c raisins
1/4 c slivered almonds toasted

Kabsa Spice Mix

1/2 tsp saffron
1/4 tsp ground green cardamoms
1/2 tsp ground cinnnamon
1/2 tsp ground allspice
1/4 tsp white pepper
1/2 ts[ ground dried limes *I could not find this so I used lime zest

Instructions

Melt butter in large stockpot. Add chicken, onion and garlic. Saute until onion is tender. Stir in tomato puree and simmer for a couple of minutes. Add tomatoes, carrots, cloves and all the spices and S&P. Cook for a few minutes and then add broth. Let cook until chicken is done. Should thicken up a bit. Add raisins and let plump for about 2 minutes. Serve over rice and top with the toasted almonds.