Wednesday, December 17, 2014

Huevos rancheros

I've never made or had huevos rancheros before. Now that I've had them, unless someone tells me they are the best thing ever, I don't know that I would ever order them. There wasn't anything wrong with this recipe, there just wasn't anything that was stand out about it. I'd make it again, but it's nothing I think I'll crave. I also feel like you could just warmed up jarred salsa with some additional spices if you want to save even more time (not that this takes long anyway). Additional plus side-this dish can be gluten free if you use corn tortillas!


Huevos rancheros-adapted from Comfort Food by Cooking Light
Total time: 15 minutes
Serves 4

  • 4 (6-inch) flour tortillas
  • 1 red onion, diced
  • 3 garlic cloves, minced
  • 1 can chopped green chiles
  • 2 teaspoons chile powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon tabasco sauce
  • 1 can diced tomatoes, undrained
  • 4 large eggs
  • 1/4 cup shredded Mexican cheese
Preheat oven to 350 degrees. Coat tortillas with cooking spray and place on a baking sheet. Bake tortillas for about 12 minutes or until crispy.

Meanwhile, heat a large skillet over medium high heat and spray with cooking spray and saute onion and garlic for about 3 minutes. Add green chiles, chile powder, cumin, oregano, tabasco sauce, and diced tomatoes. Cook, for 3 minutes or until thickened. Reduce heat and simmer until eggs are cooked.

In a large skillet, heat cooking spray over medium heat. Cook eggs to your preferred method (I used over easy), about 3 minutes or until cooked through.

Top each individual tortilla with about 1/4 cup tomato mixture. Place egg on top and sprinkle with cheese. Repeat with remaining tortillas.

Monday, December 15, 2014

Cheesy Biscuits

These were very quick and easy to make. Less than 15 minutes and you have some yummy dinner rolls!


Cheesy Biscuits-adapted from Taste of Home Cooking School
Total Time: 15 Minutes
Serves 10

  • 2 cups Bisquick mix
  • 2/3 cup milk
  • 1/2 cup shredded cheddar cheese
Preheat oven to 450 degrees. Stir Bisquick, milk and cheese in a large bowl until a dough forms. Spoon 10 balls of the dough onto a parchment paper lined baking sheet. Bake for 10 minutes or until golden brown.

Oven Baked Chicken

I have a confession. I definitely didn't get out of bed until after 11am this morning. Which is unheard of for me. I took today off as I have some extra PTO to burn, and we were at an epic wedding this weekend (congrats Schwais!). Two of our best friends tied the knot and lets just say I was a little of out it.

This is a super simple, but very hearty chicken recipe. The flavor and crunch was awesome and it didn't take me forever to put together. I bet this would be delicious with some mashed potatoes, but I just made some rice and green beans on the side. The perfect meal to make on a day where I didn't do anything.


Oven Baked Chicken-Cheap & Easy Recipes by Gooseberry Patch
Total Time: 30 Minutes
Serves 5

  • 3 boneless, skinless chicken breasts
  • 1 cup bread crumbs
  • 1 tablespoon Italian seasoning
  • 2 tablespoons Parmesan cheese, grated
  • 1 clove garlic, minced
  • 1/4 cup oil
Preheat oven to 350 degrees. Cut chicken in half, like you would butterfly them, but cut through. Place bread crumbs, Italian seasoning and Parmesan cheese on a large plate and mix thoroughly. In a small bowl, combine garlic and oil.

Dip the chicken pieces in oil, then cover in bread crumbs, then place on a greased baking sheet. Bake for 20 minutes, turning after 10 minutes. 

Thursday, December 11, 2014

Seared Salmon with Brown Butter Cucumbers

Any recipe with 'brown butter' in the name is likely one I will make. It just makes food absolutely delicious! This recipe was no different and super easy.

I used Penzey's Florida Seasoned Pepper and Trinidad Garlic Marinade instead of regular salt and pepper. This was done in less than 30 minutes from start to finish (including dicing the cucumber) and is done in one dish. Pretty much the perfect weeknight meal!


Seared Salmon with Brown Butter Cucumbers-adapted from Cook This Now by Melissa Clark
Total Time: 15 Minutes
Serves 2

  • 2 salmon filets
  • Kosher salt and pepper to taste
  • 2 tablespoons butter
  • 1 cucumber, peeled and diced
  • 2 garlic cloves, minced
Season the salmon with salt a pepper. In a large skillet over medium-high heat, melt the butter. Cook until the foam subsides and the butter turns deep gold in color, about 2 minutes.

Add the salmon to the pan skin side up. Cook, without turning, for 2 minutes. Add the cucumbers and pinch of salt to the salmon turning to coat cucumbers with butter. Continue to cook for about 3 minutes or until underside of fish is golden brown. Turn the fish, add the garlic and cook for 2-4 minutes longer or until fish is cooked and flaky.

Monday, December 8, 2014

Ham and Mushroom Frittata

I'm back going through my cookbooks for a change! I haven't yet used my cask iron skillet for a frittata so I was excited when I came across this recipe. I mostly use that skillet for bacon. Lots and lots of bacon. Did you know we really like bacon in this house?

Anyway, I sliced up some ham and mushrooms and did this. I might use cooking spray instead of butter next time, it all stuck to the bottom of the pan a bit much (it's currently soaking in my sink). Either way, a really delicious egg dish that doesn't take much to make. You could also do it like almost any other omlette or egg bake and add your favorite ingredients. Case in point-the original recipe calls for broccoli. I accidentally bought mushrooms and deiced to use those instead. 

One of the best things about learning to cook, you don't need to follow the recipe to a 't'. You can feel free to add ingredients and mix things up a bit to 1. What you have in the house, and 2. What you like to eat.


Ham and Mushroom Frittata-adapted from Taste of Home Cooking School
Total Time: 15 minutes
Serves 4
  • 6 eggs
  • 1/4 teaspoon pepper
  • 1 cup cooked ham, diced
  • 1 1/4 cup swiss cheese, shredded and divided
  • 8 ounces mushrooms, sliced
  • 1 tablespoon butter
In a medium bowl, whisk eggs, pepper, ham and 1 cup cheese. Set aside. In a 10 inch oven proof cast iron skillet, saute mushrooms in butter over medium heat for about 4 minutes. Pour in egg mixture, cover and cook for 4-6 minutes or until eggs are almost set.

Turn on broiler. Add remaining cheese to top of eggs and place in broiler for 4-6 minutes or until eggs are set and cheese is melted. Let stand for a few minutes.

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