Posts tagged ‘salsa’

April 9, 2013

Huevos Rancheros


What a fantastic name for a meal…HUEVOS RANCHEROS! So fun to say, right?

I hope you are saying it out loud right now.


Well I am excited to be blogging again! Man, I really dislike the word blogging. Anyway, I have a lot of photos saved on the computer so I will try and post on a more consistent schedule. I have a lot of fantastic recipes and I can’t wait to share them!

I am trying not to continuously remake recipes from other sites but I can’t help it! My Pinterest is FULL of awesome recipes and I want to make all of them. I have to learn to be a better cook somehow right?  I do have a few ideas of my own that I will try to incorporate as soon as I can and my husband comes up with the coolest ideas, so that is helpful.


This is my new favorite breakfast recipe I have ever made, which actually doesn’t say much because my breakfast usually consist of pretty boring food such as toast, fried eggs, scrambled eggs, yogurt with granola or the occasional Dunkin Donuts. My husband really loved this meal (huge bean fan!).


It’s very easy to make and so very good. It was one of those fantastic situations where I was making a grocery list and was thinking to myself that I hadn’t tried a good breakfast recipe in awhile and BOOM this recipe appeared right before my eyes and I knew I had to make it ASAP.


It would be great for dinner as well, it’s 10pm and I’m craving one right now!

Huevos Rancheros  {adapted from Bev Cooks }
Makes 4 Rancheros


  • 2-3 tbsp extra virgin olive oil, divided
  • 4 corn tortillas
  • 1 cup black beans (1 can, drained and rinsed)
  • 2 cloves garlic
  • 3-4 tsp chili powder (OR 2 tsp chili powder, 2 tsp cumin. I didn’t have cumin on hand)
  • 4 tbsp salsa
  • 4 eggs
  • Fresh cilantro, for garnish
  • Coarse salt and freshly ground pepper


In a food processor, add the beans, garlic, chili powder, ~1 tbsp oil and a pinch of salt and pepper. Blitz until you get a puree, adding more oil if needed. Transfer to a small sauce pan and set it on a low heat. Stir until mixture is heated through. Remove from heat.

Put a small skillet over the heated burner and add the tiniest bit of oil. Lightly toast each tortilla until slightly browned and bubbly. Transfer to a plate.

Add ~1 tsp of oil to the skillet and crack your first egg in. You can also use a bigger skillet to fry more than one egg at a time. Continue to fry eggs until the whites are set but the yolks are still runny.

In the meantime, spread the bean mixture over each tortilla, followed by a thin layer of salsa. Then top each with an egg. Dollop with a little more salsa, cilantro and black pepper.

*Print Recipe

July 16, 2012


Ok, I mentioned taking some time off but I couldn’t help but post these! They were too good to keep to myself.


I have made these nachos twice in the past week. I probably have nachos more in a month than one should in an entire year.  It doesn’t help that my favorite bar (The Avenue) is right down the street and they have delicious nachos for cheap. And when they have half off appetizer night, even cheaper (…obviously). They even include a big heaping pile of guacamole. Most places charge you big time for a teeny scoop. They also serve $1 burgers every night after 10pm and they are awesome too! Alright, moving on. 

I bought two packages of corn tortillas from Trader Joe’s to make these chips (hence the reason why I made them twice in one week). They are super easy and taste so much better …do I say that a lot on here? Well it’s true.

First, the tortillas need to be cut into six triangular shapes…


I left them in a stack and used a sharp knife to cut them all at once, like so:


Once the oil is ready, you fry them in small batches to ensure even cooking.


After they do a quick drain on the paper towels, add a generous pinch of salt and they’re done!


I think these will stay fresh for a few days in an air tight container to be eaten later, but why wouldn’t you eat them immediately? And why would you have any leftover?

So…the nachos! Layer the chips and your favorite toppings onto a baking sheet lined with aluminum foil. Try to spread them flatter instead of piling up higher so the cheese underneath will melt. Does that make sense?


Broil for a few minutes until cheese is bubbly (watch carefully!!)


Serve with salsa and guacamole. The salsa I used was a chunky salsa from Trader Joe’s and the guacamole was home made. Next time, I will try and make my own salsa but this was faster. And to me, the faster the better when it comes to eating nachos at home


Read through all the directions before you begin. These cook up fast so you want to have everything ready!

Home Made Tortilla Chips

1 package corn tortillas (I used Trader Joe’s)

3-4 cups canola oil (or vegetable, peanut, etc)



Pour the oil in a 3” heavy bottomed frying pan (~3/4 full) and heat until oil reaches about 350 degrees. If you don’t have a thermometer, test if it’s ready by dropping a piece of tortilla into the oil. If it bubbles and raises to the surface, it’s hot enough. Use extreme caution when heating oil, do not let it get too hot that it smokes and do not let any water go in.

While the oil is heating, cut the tortillas into six equal triangles. (I left them stacked and used a sharp knife to cut through all of them at once.) Prepare a baking sheet lined with paper towel to have close by.

When the oil is ready, fry the chips in small batches so they will cook evenly. Leave them for 20-30 seconds, they will start to darken a little in color. Don’t let them get too dark, as they will continue to brown when you remove them. Take one out with a stainless steel strainer. (Or a slotted spoon, tongs, etc. Just nothing made of plastic or wood.) If it is done to your liking, remove the rest and place onto the paper towel, immediately sprinkle a generous amount of salt onto the chips before the oil dries completely.

Repeat the process with the remaining chips. I highly recommend using them for nachos but if for some bizarre reason that doesn’t seem appealing to you, use to dip into guacamole, salsa or any other dip you’d like!

Simple Guacamole

1 ripe avocado

Fresh lime juice, to taste (I typically use a whole lime, but I love it! So add slowly and do a couple of taste tests)

Garlic clove, minced

Salt and Pepper


Cut the avocado in half and remove the pit. Scoop out avocado from the peel.

In a food processor, combine all ingredients and pulse until everything is well mixed and your desired consistency. If you do not have a food processor a mixing bowl works well too. Add avocado, salt and pepper and mash with a fork. stir in the minced garlic, add the lime juice to taste and continue mixing and mashing until desired consistency.

*Double or triple the guacamole recipe as you like but it does brown quickly so try to only make enough for what you need. It’s so easy to make there is no reason to make extra for saving.

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