Baked Eggs Rancheros

This recipe was my first introduction into baked eggs (besides breakfast pizza) and I did not expect the incredible concoction that steamed up from my oven. 

It was so, so good. Good as in my words are not going to do this justice. 

It was savory and spicy, rich from egg yolk and the hearty ranchero sauce, with crunch and cool from the toppings- just a well-rounded blend of everything good in life. 

My dish was slightly varied from the original recipe. I did not use cheese or tortilla strips... and I don't have a cast iron skillet so I had to transfer from a saucepan to a roasting pan. But I'm sure any variation on this would make a brilliant addition to the brunch rotation or even as breakfast for dinner. 

What You'll Need:

1 jalapeño pepper, seeded and chopped
3 cups (1 28 oz. can) whole tomatoes, fire-roasted preferred
1 medium yellow onion, roughly chopped
1 clove garlic, peeled and crushed
Salt and pepper, to taste
1 can black beans, drained and rinsed

1 can whole kernel corn drained

12 large eggs
1¼ cups coarsely shredded pepper jack cheese
1 cup sour cream
2 tbsp. freshly squeezed lime juice
¼ cup minced fresh cilantro

2 tbsp. olive oil, divided
4 small (6-inch) corn tortillas, cut into ½-inch wide strips
Coarse salt, to taste

What To Do:

Preheat the oven to 450˚ F.  To make the ranchero sauce, combine the jalapeño, tomatoes, onion and garlic to a blender or food processor.  Process until smooth.  Season with salt and pepper to taste.  Pour the sauce into a 12-inch ovenproof skillet.  Stir in the black beans and corn.  Bring to a simmer over medium heat.  Lower the heat but maintain at a simmer and let cook about 10 minutes.

Meanwhile, brush a baking sheet with 1 tablespoon of the oil.  Spread the tortilla strips in a single layer on the baking sheet and brush the tops with the remaining tablespoon of oil.  Sprinkle with coarse salt.  Bake about 6 minutes, tossing once or twice, until lightly browned and crisp.  Set aside. 

When the sauce has thickened slightly, remove the pan from the heat.  Carefully crack the eggs over the surface of the sauce placing them as evenly as possible.  Return the pan to the heat, cover, and let simmer gently in the sauce about 10-12 minutes, until the whites are partially but not completely opaque.

Heat the broiler.  Sprinkle the cheese over the top over the eggs, place underneath the broiler, and cook until the cheese is browned and bubbling and the eggs are cooked to your liking, just a few minutes.  In a small bowl, whisk together the sour cream and lime juice.  Remove the pan from the oven, top with dollops of the lime crema, sprinkle with crumbled tortilla strips and the cilantro.  Serve immediately.

recipe adapted from Annie's Eats

Southwestern Stuffed Sweet Potatoes

This was so good- chock full of nutrients and bursting with flavor
Plus, with prep and cooking it still comes together in less than ten minutes. 
This dish is gluten-free, vegetarian and could easily be vegan/dairy-free with a sour cream substitute like silken tofu. 

This recipe is for one portion- I whipped it up for lunch- but it could be very easily multiplied to make an entire family portion!

Another tip to help this dish come together quickly is to bake the potatoes the night before and refrigerate until ready to eat- then just reheat in the microwave!

What You'll Need:
(serves 1)
1/2 medium sweet potato
1 tbsp sour cream
1 tbsp chopped jalapeno
3 tbsp sweet corn
3 tbsp black beans 
1 tbsp chopped red onion
seasonings to taste
salt
black pepper
chili powder
garlic powder 
optional for topping
sliced avocado
shredded cheese

What To Do:
With a fork, poke holes in the halved potato, aerating it evenly. Microwave for five minutes. While the potato cooks, chop your onion, jalapeno, and avocado. Rinse the corn and black beans.

When cooking is complete, remove potato from microwave and scoop most of the insides into a bowl. Mix the sour cream and seasoning into the potato. Mix in jalapeno, onion, beans and corn. Scoop the mixture back into the potato skin and top with sliced avocado. 

Yum!

Baked Eggs in Avocado

Avocado. The fruit of the gods. It's probably what Eve ate because I mean look at it. It's beautiful. It's creamy. It's packed with vitamins and healthy monosaturated fats. It goes with salads, burgers, tacos, pizza (yes. try it), smoothies, condiments. 

This dish would make a fabulous addition to a brunch/breakfast spread or is delicious all on its own. Plus it's super easy, tasty, and full of protein and good fats- so it's super filling.

There are so many ways to make this even better too! Add crumbled bacon or shaved Parmesan. Scoop it out hot and spread over warm French bread. Kick it up with chipotle hollandaise or just sprinkle with cayenne pepper. 

You get the idea. 

Oh, also, I used small avocados but this recipe would definitely work better with large avocados! 

What You'll Need:
serves 2
1 large Haas avocado 
2 egs
sea salt
freshly cracked black pepper

What To Do:
Preheat oven to 425 degrees. 

Slice avocado in halve, lengthwise. Remove the seed. If necessary, scoop avocado out of the center, forming a hole big enough for the egg. Lightly salt and pepper the avocado. 

Crack an egg into each half. Again, lightly salt and pepper. Place avocado in a small baking dish , or use aluminum foil to hold the avocado upright and to keep it from spilling. 

Bake for 15 minutes or until eggs are set to your preference. 
Devour. 

recipe from White on Rice Couple

Fried Avocado Tacos

I believe that I have previously spoken of my taco addiction.

It lives on. 

Torchy's Tacos opened a Fort Worth location in December (and my soul rejoiced). I attempted to recreate one of my favorites from their tasty menu at home- the fried avocado taco. It turned out so good! The creamy goodness of avocado is balanced with crunchy slaw, spicy pico de gallo, and protein packed black beans. I will always be loyal to Torchy's (for that poblano ranch alone!) but it's nice to know that I can make this at home too!

What You'll Need:

(serves 4)

for avocados:

2 large avocados

1 egg

1/4 cup milk 

1/2 cup flour

1 cup panko bread crumbs

1/2 tsp cayenne 

1/2 tsp kosher salt 

4 cups canola oil 

for pico de gallo:

1 large tomato, diced

1/2 large onion, diced

1-2 jalapenos, seed removed and diced

1/4 cup chopped cilantro

juice of half a lime 

for tacos:

1 can refried black beans

1 cup rainbow slaw (or your preference of slaw)

chipotle dressing or serrano cream sauce 

flour tortillas 

What To Do:

Combine diced tomato, onion, jalapeno, cilantro and lime in a bowl and refrigerate until needed.

Heat oil to 350. Lay paper towels over a plate for draining. 

Combine flour with salt and cayenne in a shallow dish. In a separate bowl, whisk together egg and milk. In one more dish place panko crumbs. Halve each avocado and then slice each half into four equal sections. Scoop out with a spoon. 

Dip each slice into flour, then egg wash, then panko crumbs. Add avocado in small batched to heated oil, for 1-2 minutes or until browned. Remove with a slotted spoon and allow to drain on paper towels. 

Spread each tortilla with hot refried beans, and top with slaw and pico de gallo. Stuff with 1-2 avocado slices. Drizzle chipotle sauce over the top. 

Eat it while it's hot! 

Recipe from Foodie Crush 

Healthy Recipes

I am very aware that my recipe posts since the new year have been fatty, sugary and fried while many people are embarking on new journeys embracing healthy living and wise diet choices. So here are some previously posted healthy(er) recipes with some tips on how to make them even healthier!

Breakfast/Snack

Fruit and Yogurt Parfaits

Homemade Granola

Roasted Peaches with Greek Yogurt and Honey

Breakfast Banana Splits 
use melted jam or honey for a drizzled topping instead of Nutella 

Grab and Go Breakfast Bars

Green Monster Smoothie

Lunch/Dinner
sides:
Creamy Butternut Squash and Pumpkin Soup 
substitute skim milk for heavy cream 

Roasted Fresh Green Beans and Grape Tomatoes 

salads:

Harvest Apple Salad
add grilled chicken breast for a complete meal, omit croutons 

Summer Tuna Salad

omit the dressing- it doesn't need it!

Southwest Quinoa Salad

seafood:
Super Simple Baked Tilapia

Grilled Fish Tacos with Mango Cucumber Salsa 
use corn tortillas, omit chipotle crema 

Baked Coconut Shrimp with Sweet and Spicy Dipping Sauce
use organic or sugar free jam for the dipping sauce

entrees:
Sweet Potato Quinoa Skillet

substitute turkey bacon or omit bacon completely, poach egg instead of frying it!

Balsamic Honey Chicken with Apples

Chicken with Tomato Herb Pan Sauce
sub in your favorite better substitute- olive oil, coconut oil, etc and serve with brown rice, mixed greens or quinoa 

Roasted Peaches with Greek Yogurt, Honey and Walnuts

If you've never browsed through Eat Live Run, please do yourself a favor and go do that right now. No, really. It's bursting with delicious recipes and gorgeous photos that will make you drool. 

Ok, are you back? Fantastic. Today I'm sharing my take on her roasted peaches! If you think it looks good, just wait until you smell and taste this delectable, pretty healthy dessert! (or breakfast, whatever)

I subbed in what I had on hand. Although I love me some goat cheese (which the original recipe calls for), I just had Greek yogurt which is still tangy and creamy! This would also work with mascarpone or even gorgonzola. 

What You'll Need:

(serves 2)

1 large ripe yellow peaches, halved

4 TBSP plain nonfat Greek yogurt

2 TBSP honey

1/3 cup roasted walnuts, chopped

Directions:

Preheat oven to 425.

Scoop out peach pits and roast peaches halved side up on a lined baking sheet for 20 minutes. Remove from oven, let cool briefly then scoop one tablespoon of Greek yogurt in the center of each peach half. Drizzle honey over the peaches and top with chopped walnuts.

Recipe adapted from Eat Live Run 

Black Bean Patties with Corn Relish

I'm pretty far from vegetarian, but I'm pretty open to delicious food. I also run out of food sometimes and have to be creative with what's in the fridge and pantry.

So one day I had leftover black beans, chipotle in adobo sauce and corn and needed to use them quick. I remembered this recipe from Annie and went for it!

I only made about 1/4 the amount the recipe calls for and I didn't have all of the ingredients it is quite forgiving! I'm not a fan of bell peppers (scandalous, I know) so I left them out. I also didn't have a jalapeno for the corn relish or avocado to make an avocado crema. I just subbed in my favorite chipotle ranch instead! It was plenty spicy enough.

These black bean patties were packed with flavor and were super filling. I didn't even finish two! These would be great for Meatless Monday or really any day of the week :)

Black Bean Patties
2 (15 oz.) cans black beans, drained and rinsed, divided
2 roasted red bell peppers, divided
2 eggs
1 tsp. oregano
1 tsp. cumin
2 cloves garlic
1/2 chipotle in adobo, chopped
1 onion, finely diced
1/2 – 2/3 cup cornmeal, breadcrumbs, or panko (or a combination)
salt and pepper
Canola oil

Place 1 can of drained black beans, 1 coarsely chopped red pepper, eggs, oregano, cumin, garlic, and chipotle in a food processor. Pulse process until well-combined and relatively smooth. Finely dice the remaining red pepper. In a bowl, lightly mash the remaining can of black beans (not completely, just enough to smash each one). Add the diced red pepper, onion, and the mixture from the food processor.  Season to taste with salt and pepper (I used about 3/4 tsp. salt). Stir in the cornmeal/breadcrumbs a little at a time, and mix lightly until the mixture firms up. It doesn’t have to be super firm, but enough that you can pick up a piece and roll it into a ball in your hands. Place the mixture in the fridge for 30 minutes or longer. Form the mixture into patties. Heat a nonstick skillet with a little canola oil over medium heat. Add the patties in batches and cook until done, flipping halfway through (about 5-6 minutes total for small patties and 8-12 minutes total for bigger burgers).

Corn Relish
2 tsp. canola oil
2 cups corn
1 clove garlic, minced
1 jalapeno, minced
1 medium tomato, seeded and diced
1 lime, juiced (about 2-3 Tbsp.)
2 Tbsp. chopped fresh cilantro or parsley
salt and pepper to taste

Heat a pan over medium-high heat and add the canola oil. Stir in the corn, and let it sit for about 1-2 minutes before stirring. Continue to saute until lightly browned. Stir in the garlic and jalapeno, just until fragrant – about 30-60 seconds. Place the mixture in a bowl. To the bowl, add the tomato, lime juice, cilantro/parsley, and salt and pepper to taste.

Avocado Cream
1 avocado, pitted and cut into a few pieces
1/2 cup light sour cream
1 lime, juiced
salt and pepper to taste

Puree all ingredients in a food processor until smooth.

Recipe from Annie's Eats, originally from Elly Says Opa

Don't forget to enter the giveaway and to support missions! 

Winner announced Friday!

Macaroni and Cheese- Panera Bread Recipe

Panera Bread is one of my favorite spots to have a lunch date,

or take my huge backpack and camp out 

while preparing lessons and studying the Word.

Of course, I like that they have wifi and power outlets and booths,

but the best part is their food!

Everything always tastes fresh and is healthier than other fast food options.

Plus, on their website they offer recipes for some of their most popular items

including their mac n cheese.

This macaroni and cheese is rich and creamy and super cheesy! 

I thought it turned out really good and tasted just like the side dish you get there.

What You'll Need:
1 lb. pasta shapes, such as shells
4 tbsp. unsalted butter
1/3 cup all-purpose flour
2½ cups milk or half-and-half
1 tsp. salt
1½-2 tsp. Dijon mustard
¼ tsp. hot sauce
4 oz. white American cheese, finely chopped
8 oz. white cheddar cheese, shredded

What To Do:

• Bring a large pot of water to boil.  Cook the pasta according to package directions until al dente.  Drain well.  Return to the stockpot off the heat.
• Meanwhile, in a medium saucepan, melt the butter over medium-high heat.  Stir in the flour and cook until light golden brown, whisking constantly, about 1½-2  minutes.  Slowly whisk in the milk until no lumps remain.  Stir in the salt, mustard, and hot sauce.  Lower the heat to medium and continue to cook the sauce, stirring frequently, until it bubbles and thickens, about 6-8 minutes.
• Remove the sauce from the heat.  Stir in the cheese a handful at a time, mixing until fully melted before adding more.  Once all the cheese has been added and the sauce is smooth, pour the sauce over the pasta in the stockpot.  Mix well until the pasta is fully coated in the sauce.  Serve immediately.

from Annie's Eats, originally from Panera Bread

Grab and Go Breakfast Bars

I've mentioned before how hard mornings are for me

I totally agree with Zooey.

pinned here

When I wake up, I don't have the mental function or energy 

to whip up a delicious breakfast,

so last week I whipped up a batch of these one evening and grabbed one 

on the way out the door each morning. It was super easy!

These are a great alternative to sugary cereal bars 

for a simple and nutritious, on-the-go breakfast!

These bars are packed with good-for-you ingredients

and have no added sugars (not even honey!)

What You Need:

(makes 12)

1/2 cup peanut butter or other nut butter

2 bananas, mashed

1/2 cup whole nuts (choose your favorite)

1 ½ cup total of dried fruits (cherries, cranberries, apricots, raisins, coconut, etc.)

1 cup rolled oats

1 tsp vanilla (optional)

Pinch cinnamon (optional)

1/4 cup pumpkin or sunflower seeds (optional)

What To Do:

Preheat oven to 350 F. In a food processor, coarsely chop nuts and dried fruits. Mix nut butter and bananas until a paste forms. Add the rest of the ingredients and mix. Spoon into lightly greased muffin cups and bake for 15 minutes. (I used cupcake liners so I didn't have the wash the muffin pan. Score) These can be stored in refrigerator for 5 days.

For one granola bite (12 in recipe) = 190 calories, 8.4 g fat, 26.7 g carbohydrates, 5.4 g protein, 3.1 g fiber, 52 mg sodium, 5 PointsPlus

Recipe from Snack Girl 

Parmesan Quinoa Cakes with Poached Eggs

Isn't this a beautiful meal?

It's chock full of protein

and packed with tons of delicious flavor.

I made this for a quick and tasty Sunday lunch

and loved it!

The hardest part was keeping the patties together while 

transferring them to the stovetop.

But I found if you pack them tightly and make them flatter,

it works better.

Poaching an egg was much easier than I expected!

I used Smitten Kitchen's tutorial here,

but didn't add in any vinegar. Easy peasy.

pre-egg

What You'll Need:

• 2 cups cooked quinoa, at room temperature
• 2 large eggs, beaten
• ½ tsp. coarse salt
• 1/3 cup minced fresh chives, plus more for garnish
• 2 large shallots, finely chopped
• 1/3 cup grated Parmesan cheese

• 3 cloves garlic, minced
• ½ cup whole grain bread crumbs, plus more if needed (I used Parmesan bread crumbs)
• Olive oil, for frying patties
• (for serving) Shaved or grated Parmesan
• (for serving) 6 poached eggs (one for each patty)
• (for serving) Salt and pepper

What To Do:

• In a medium bowl, combine the quinoa, eggs, salt, chives, shallots, Parmesan, and garlic.  Stir to blend.  Mix in the bread crumbs and stir gently until evenly incorporated.  Form the mixture into six evenly sized patties, about 3-4 inches in diameter.
• Heat a bit of olive oil in a large sauté pan set over medium-high heat and swirl to coat.  Add the patties to the pan so that they are not touching.  Let cook about 4 minutes or until the first side is lightly browned.  Carefully flip the patties with a spatula and let the second side cook until golden brown, about 4 minutes more.  Repeat with the remaining patties, using additional olive oil if needed.  Top each patty with a bit of shaved Parmesan, a poached egg, and season with salt and pepper to taste.  Serve immediately.
  
  
  
  
  
  
  
  From Annie's Eats, orignally here

Southwest Quinoa Salad

So, quinoa recipes have been popping up

all over my favorite food blogs

and all over Pinterest

Then, my parents' doctor recommended it to them

as part of a healthier diet

so I figured I really needed to give it a try.

And I'm so glad I did!

It was as simple as rice to prepare

and easily takes on flavor.

This one cup of dry quinoa ended up making four servings!

I just prepared the quinoa according to the package instructions 

and then mixed in the rest,

but I've included the original instructions for you!

This would also be great cooked in broth,

or with additional add-ins of your choice, such as corn.

There's a lot of flexibility in this recipe.

• What You'll Need:
   

• 1 cup dry quinoa, rinsed
 

• 1 tbsp olive oil or coconut oil
 

• 1 3/4 cup water
 

• 1 can black beans, drained and rinsed
 

• 1 avocado, chopped into chunks
 

• handful cherry tomatoes, quartered
 

• 1/2 red onion, diced
 

• 1 small clove garlic, minced
 

• 1 red bell pepper, chopped into chunks
 

• small handful cilantro, diced
 

• 1 limes, juiced
 

• 1/2 tsp cumin
 

• 1/2 tbsp olive oil
  

• Salt

 

• 
  What To Do:

Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.

While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.

When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.

From Turqoise and Teale, originally from Eating for England

Broccoli Cheese Soup

This would be perfect alongside a sandwich with leftover turkey, 

or in a bread bowl as a whole meal. 

It has a great textured, flavorful quality that is chock full of warm goodness! 

I left the broccoli pretty big and didn't blend it too much 

and it had a very hearty consistency.

For my bread bowl, I bought some scratch made kaiser rolls 

from the bakery. Cut a hole in the top and dig out the insides. 

I served center bread pieces with olive oil and spices as an appetizer! 

This recipe is also easy to adjust. I didn't have whole milk or 

half and half so I subbed in 2% milk and heavy cream. I'm not sure 

how much cheese I actually added.. i just shredded 

a whole block and threw it in!

You could also add in carrots or bacon bits to add color and flavor!

What You Need:

1 small Onion, Diced

1 stick Butter

1/3 cup Flour

4 cups Whole Milk

2 cups Half-and-half

4 heads Broccoli Cut Into Florets

1 pinch Nutmeg

3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)

Small Dash Of Salt (more If Needed)

Freshly Ground Black Pepper

Splash Of Chicken Broth If Needed For Thinning

What To Do:

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.

Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt. Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)

adapted from The Pioneer Woman

Besides baked potato soup, this is my favorite warm-you-up meal soup! 

What's your favorite warm-you-up soup?