Huevos Rancheros

A little mexican loving...

INGREDIENTS

• Olive oil
• 1/2 medium onion, chopped (about a half cup)
• 1 15-ounce can of Original Diced Tomatoes & Green Chilis (I have also tried the Publix brand and its just as good)
• 1 jalapeno
• Chili powder, adobo sauce, or ground cumin to taste (optional)
• 4 corn tortillas
• Butter
• 4 fresh eggs
• 2 Tbsp fresh cilantro, chopped (optional)
• salt & pepper to taste
• Mozzarella cheese or Mexican cheese 

1 Make the sauce first by softening the onions in a little olive oil in a large skillet on medium heat. Once translucent, add the tomatoes and the juice the tomatoes are packed in. Break up the tomatoes with your fingers as you put them in the pan. If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with. Add chopped green chilies. Add additional chili to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.

2 Prepare the tortillas. Heat the oven to a warm 150°F, place serving plates in the oven to keep warm. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs.

3 Fry the eggs. Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs. 

To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, sprinkle cheese and sprinkle with cilantro if desired.

Serve either one or two eggs/tortillas per plate, depending on how much you want to eat. I'm a 2-egg 2 tortilla person myself.

Smoky Spice Rubbed Grilled Salmon with Black Beans and Corn

Smoky Spice Rubbed Grilled Salmon with Black Beans and Corn

Ingredients: 

For the salmon:

• 1 tsp smoked paprika
• 1 1/2 tsp brown sugar
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp unsweetened cocoa powder
• 1 lime, juice of
• 4 (6 oz) Alaskan wild pink or chum salmon fillets
• olive oil spray
• lime wedges for serving

For the black beans and corn:

• 15.5 oz can black beans, drained and rinsed
• 2 cups frozen corn kernels (fresh is fine)
• 1/4 cup red onion, minced
• 3 tbsp finely minced cilantro
• 1 tsp olive oil
• 2 tbsp fresh squeezed lime juice
• kosher salt to taste

Directions: 

Combine all the spices in a small bowl. Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.

Meanwhile, in a large saute pan, heat oil over medium heat. Add onions and sauté 2 minutes; add beans, corn and salt and cook until heated through, about 6 - 8 minutes.Remove from heat and toss in cilantro and lime juice. Makes 3 1/2 cups.

Heat a clean outdoor grill (make sure the grates are clean and lightly oiled) or if cooking indoors a lightly oiled grill pan over high heat. When hot, grill the salmon for about 5 minutes on each side or until the fish is opaque throughout. Serve with black beans, corn and lime wedges.

Mario Batali Waxy Potatoes with red wine vinegar

Saw this today on The Chew and can't wait to try it.

• 2 pound Small Waxy Potatoes (such as Yukon Gold or Ruby Crescent)

• 1/2 cup Extra-Virgin Olive Oil

• 1 tablespoon Celery Seeds

• 6 Scallions

• 2 tablespoons Dijon Mustard

• 1/4 cup Red Wine Vinegar

• Kosher Salt and Freshly Ground Black Pepper

• 
  
• DIRECTIONS:
  If using wooden skewers, soak them in water for at least 30 minutes.
• 
  
• Meanwhile, bring a large pot of salted water to a boil. Add the potatoes, bring back to a boil, and cook for 6 minutes. Drain and let cool slightly.
• 
  
• While the potatoes cook, preheat a gas grill or prepare a fire in a charcoal grill.
• Cut the potatoes into 3 to 4 slices each, about 1/2-inch thick.
  
• In a large bowl, whisk together the mustard, vinegar, olive oil, celery seeds, scallions, and salt and pepper to taste. Add the potatoes to the bowl toss to coat. Serve immediately.
• 
  
• Place potatoes on the grill and cook, turning occasionally, until the potatoes are lightly browned and tender, about 15 minutes. 

Summer Drinks!

Shaken Nectarine Vodka Chiller

Start by peeling a nectarine then blending it in a food processor until it is silky smooth.

Then add about 3/4 of the pulp into the mason jar.

Top the pulp with one shot of vodka or 2 if you like it stronger. Next add a few raspberries on top.

Ice filled the jar about 3/4 of the way up,

and cold club soda topped ‘er off. Shake, shake, shake…shake, shake, shake…shake your chill-er. Shake your chill-er!

You can top off the chiller with more raspberries and sliced strawberries, I’m pretty sure it’s considered health food.

Watermelon-Cucumber Cooler

Ingredients
5 cups cubed seedless watermelon (about 1 1/2 pounds)1 large English cucumber, peeled and cut into chunks1/4 cup fresh lime juice (from 2 limes)2 tablespoons honey2/3 cup vodkaIceCucumber slices, for garnish

Directions

1. Set a large fine-mesh sieve over a large bowl or pitcher. In a food processor or blender, puree watermelon. Pour watermelon puree through sieve, pressing on solids with a rubber spatula (you should have about 2 cups juice). Puree English cucumber and pour through sieve into watermelon juice.
2. In a small bowl or measuring cup, stir together lime juice and honey. Add to watermelon and cucumber juices, along with vodka. Adjust sweetness with more honey if desired. To serve, fill four glasses with ice and top each with cocktail. Garnish with cucumber slices.

The Seductive Swan Recipe

INGREDIENTS:

• 5 blackberries
• Ice
• 1 ½ ounces vodka
• 3 ounces lemonade

DIRECTIONS:

Muddle four blackberries in the bottom of a tumbler. Add ice, vodka, and lemonade then mix together.

To serve, pour into a glass and garnish with the remaining blackberry.

Hibiscus-Tequila Spritzers

1/2 cup jamaica petals
2 cups water
ice cubes
1/2 cup agave nectar
1 cup tequila
juice of 2 limes, plus 6 lime slices or wedges for garnish
about 1 quart sparkling water

In a stainless steel saucepan, bring the jamaica and water to a boil. Turn off the heat, cover and let steep for 10 or 20 minutes. Carefully (it's very stainy!) strain through a fine mesh sieve and into a quart-sized jar or measuring cup, pressing on the flowers to extract all the liquid. Add the agave and stir to combine. Add ice cubes to the mixture to increase it to three cups, and let the ice melt, stirring, until the mixture is cold.

For 6 drinks: Add 1 cup of tequila and the juice of two limes to the mixture. Fill six glasses halfway with ice cubes, divide the jamaica mixture among them, and top with sparkling water. Garnish with lime slices and serve.

For single drinks: pour 1/2 cup of the Jamaica mixture into a cup filled halfway with ice. Add 3 tablespoons (1 1/2 ounces/1 jigger) of tequila, add a squeeze of lime juice, and top with sparkling water. The jamaica mixture will keep in the fridge for at least a week.

Also delicious with rum (or pretty much anything else).

Secret life of Cauliflower

Guilt Free Bites (Cauliflower Pizza Bites)

Makes 24 Cauliflower Pizza Bites

Ingredients:

• 2 Cups Grated Cauliflower (washed, dried and grated using a food processor or cheese grater by hand until rice-like or thinner – Note – Approximately one head of cauliflower)
• 1/4 Cup Egg Whites
• 1 Cup 1% Cottage Cheese (drained)
• 1 Tsp Oregano
• 2 Tsp Parsley
• 1/4 Tsp Garlic Powder
• 1 Tbsp Coconut Oil (Optional)
• 1-2 Tbsp Frank’s Hot Sauce (Optional)

Directions:

1. Pre-heat your oven to 450 F.
2. Using a healthy cooking oil spray your mini muffin tin.
3. In a hot frying stir fry the “cauliflower rice” until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool.
4. Place all other ingredients the food processor and blend until smooth.
5. In a bowl combine both the “cauliflower rice” and blended ingredients. Mix completely.
6. Evenly spoon mixture into your muffin tin molds. Press pizza dough down evenly and firmly (*The pressing down firmly is very important to make sure these stick together).
7. Place in your oven and bake for 25-30 minutes.
8. Remove the pizza bites from the oven and let set until cool (This is also very important – let these pizza bites set in their pan for 5 – 10 minutes before removing – If you take them out while they are too hot they will break).
9. Once cool remove from muffin tin (either by tipping them out OR by running a thin knife down along the side and popping them out).
10. Use organic, natural pizza or pasta sauce for dipping (or make your own sauce- Simple Marinara Sauce link)

SIMPLE MARINARA SAUCE:

Makes About 3 Cups.
*Use this simple marinara sauce as a topping for your pizza or as a dipping sauce for your garlic breadsticks.

Ingredients:

• 1/2 Cup Reduced-Sodium Vegetable Broth
• 1 Cup Finely Chopped White Onion
• 4 Cloves Garlic, finely chopped
• 1/8 Tsp Crushed Red Pepper Flakes (optional)
• 2 Tbsp No-Salt-added Tomato Paste
• 2 (15-Ounce) Cans No-Salt-Added Chopped Tomatoes
• 1 Tbsp Balsamic Vinegar
• 2 Tbsp Thinly Sliced Fresh Basil
• 1 Tbsp Finely Chopped Fresh Oregano
• 1/4 Tsp Sea Salt
• Freshly Ground Black Pepper (to taste)

Directions:

1. In a large skillet over medium-high heat, bring broth to a simmer.
2. Add onion, garlic and crushed red pepper and cook until onion is translucent, about 5 minutes.
3. Add tomato paste and cook 1 minute, stirring constantly.
4. Reduce heat to medium, stir in tomatoes and cook about 15 minutes to blend flavors, stirring occasionally to make sure mixture doesn’t stick to the pan.
5. Remove from heat and stir in vinegar, basil, oregano, salt and pepper. Serve warm or chill until ready to serve.

Cauliflower Mashed “Potatoes”

 If you like the mashed cauliflower to be a little chunky, instead of using an immersion blender, use a potato masher to mash and stir with the butter and sour cream.

Top with chives (or whatever you normally like on your mashed potatoes) and you’ve got one heck of a side dish.

ingredients:

1 head of cauliflower3 tablespoons milk1 tablespoon butter2 tablespoons light sour cream1/4 teaspoon garlic
saltfreshly ground black peppersnipped chives

directions:

1. Separate the cauliflower into florets and chop the core finely.

2. Bring about 1 cup of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.

3. Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper and mash with a masher until it looks like "mashed potatoes." Top with chives.

Cauliflower Pizza Crust

I got this idea from Beth's blog:
 http://www.eat-drink-smile.com/2011/04/cauliflower-crust-pizza.html

ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*

directions:

To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes.