Huevos Rancheros with Rice and Beans

HUEVOS RANCHEROS with Rice & Beans

*(Check out the beef and corn addition to this recipe below)

A complete meal for Breakfast, Lunch or Dinner. And all cooked in one pan.

Ingredients:

2 Tablespoons butter

1-6.9 oz box Rice A Roni- Chicken flavor

2 1/2 cups water

1-10 oz. can of Rotel-original, undrained (diced tomatoes & chilies), OR 1 cup of your favorite Salsa

1-15 oz can of Ranch Style pinto Beans-(Ranch Style brand-black label)

4 to 5 large eggs

1/2 cup of shredded cheddar cheese or shredded mexican blend cheese

Directions:

1. Follow the directions on the back of the Rice A Roni box to brown your rice and pasta; once you have added the water and Rice A Roni seasoning packet, add and stir in the Rotel (or Salsa) and the beans. Bring to a boil, cover and reduce heat to low, simmer for 15 minutes.
2. Crack eggs on top of rice mixture; cover with lid and continue cooking for 5 minutes or more until the whites of the eggs are set. Sprinkle shredded cheese over the top and serve with tortilla chips or warmed flour or corn tortillas.

*Get creative and add extras to the dish: I made this again using cooked shredded beef from pot roast leftovers (or add shredded pork or chicken), and also I added corn from leftover corn on the cobb; it was delish. If you want to try this option just add the cooked shredded meat and corn (or you can use frozen corn) to the pan after you've added the salsa and beans; bring to a boil; cover and reduce heat to low and follow the recipe above from there.
 

Boeuf Bourguignon adapted from Julia Childs' recipe

Boeuf Bourguignon

(adapted from Julia Childs recipe)
Ms. Childs recipe calls for pearl onions, which my family doesn't care for, so I omit them. Also her recipe calls for a 6 oz. chunk of bacon that you boil first before sautéing-I use thick-cut strips of bacon instead-no boiling needed.
There is a lot of prep work for this recipe, but it is so worth it!

 

 

Ingredients:
 9 to 10 inch stove top and oven proof casserole

extra virgin olive oil

5-thick slices of bacon (I use Wright Brand-naturally Hickory Smoked); cut width-wise 1/2 inch thick

3 lbs. Rump Roast-trimmed of fat and cut into 2-inch cubes

kosher/coarse salt & freshly cracked black pepper

6 carrots; peeled and sliced into 1 inch pieces

1 large yellow onion; small dice

2 Tablespoons flour

1 bottle of Beaujolais red wine-find in the French wine section (average size wine bottle)

2 to 3 cups beef stock

1 Tablespoon tomato paste

2 cloves minced garlic

1/2 teaspoon dried thyme

1 bay leaf
10-inch enameled skillet
2 Tablespoons butter

1/2 lb. baby bella (cremini) or button mushrooms; quartered

opt: chopped chives or parsley for garnish

Mashed potatoes; 6 servings

 

Direction:

Adjust the racks in your oven so that the covered casserole dish can fit in the middle position of your oven. Preheat your oven to 450 degrees.

1. Sauté the bacon in the casserole dish with a little olive oil over medium heat until lightly browned and crispy. Remove with a slotted spoon to a paper toweled side dish and reserve for later. Turn off the heat. Set the casserole dish with the bacon drippings off of the heat to prevent burning; meanwhile prepare the beef.
2. This next part is VERY important!- Drying each cube of beef: place 2 layers of paper towels on a large sheet pan. Tear off about 6-7 sheets of paper towels. Place 1 paper towel square in the palm of your hand and place one cube of beef in the center, press lightly around the entire surface area with your paper toweled hand. Place the dried cube on the paper towel lined pan; repeat with another cube using a different area of the paper towel, changing the towel for a new one once it is used on both sides, until all the beef is dried. (The beef will not brown if it is damp).
3. Reheat the casserole dish with the bacon drippings until it is almost smoking. Sprinkle about 1 teaspoon of salt and about 1/4 teaspoon of black pepper over the beef cubes and then sauté a few pieces at a time.  Don't over crowd the beef. (4 to 5 cubes at a time)- in the hot oil and bacon fat until nicely browned on all sides. Add it to the reserved bacon dish.
4. In the same fat, brown the sliced vegetables stirring occasionally until they release their moisture and pick up all the dark brown bits on the bottom of the casserole dish. Add a pinch of salt and 1 grinding of black pepper to the vegetables.
5. Return the beef and bacon to the casserole and sprinkle the meat and veggies with the 2 Tablespoons of flour, toss to coat. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole and place back onto the stove,  turn oven down to 325 degrees.
6. Pour entire contents of wine over the meat, add enough beef stock until the meat is barely covered. Stir in the tomato paste, garlic, thyme and the bay leaf. Bring to simmer on top of the stove, Then cover the casserole and set in the lower third of preheated oven. Cook for 2 1/2 hours until the meat is fork tender. Meanwhile prep the mushrooms.
7. Mushrooms: Place the enameled skillet over high heat with the 2 Tablespoons of butter and 1 Tablespoon of olive oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their sauté the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat and set aside until the beef is done.
8. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Find the bay leaf and discard it. Wash out, clean and dry the casserole dish and return the beef, bacon and vegetables to it. Distribute the cooked mushrooms over the meat; set aside.
9. Simmer the sauce in the sauce pan until it thickens enough to coat a spoon lightly. If too thin, boil it down rapidly, If too thick, mix in a few tablespoons of beef stock. Taste carefully for more seasoning with salt and pepper. Pour the sauce over the meat and vegetables.
10. Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve over mashed potatoes and garnish with fresh parsley or chives.

Serves 6

 

 

 

 



Ghostly Shepherd's Pie

Ghostly Shepherd's Pie

A layered casserole with beef and vegetables in a tomato-beefy gravy, topped with potato ghosts.

 

 

Ingredients:

• olive oil
• 1-large yellow onion, chopped
• 1 1/2 pound ground beef
• 2 garlic cloves, minced
• 2 Tablespoons tomato paste
• 1 tablespoon all-purpose flour
• 1 1/2 cup beef broth
• 1-12oz. jar Heinz Beef Gravy
• 1 Tablespoon Worcestershire sauce
• 1-16 oz. frozen bag of classic mix vegetables (carrots, green beans, peas and corn). 
• kosher salt and fresh cracked black pepper
• 1 cup shredded cheddar cheese
• 6 cups (48 oz.) cooked mashed potatoes-(To save time I bought 2-24 oz. packages of pre-made mashed potatoes at my local grocer deli).
• Black sesame seeds or caraway seeds or toasted pumpkin seeds-broken in half (as seen in picture) for the eyes.

 Directions: Preheat oven to 375 degrees.

1. Heat olive oil in a large pan over medium heat. Add the onions and cook, stirring occasionally, until onions begin to soften.
2. Add the beef and turn heat to medium high, break up beef. Leave the beef alone until beef begins to brown, turn the meat over and cook until brown on other side.
3. Add garlic and cook, stirring constantly about 1 minute.
4. Add tomato paste and flour and cook, stirring, until well blended, about 2 minutes.
5. Stir in the broth, gravy, and Worcestershire sauce and bring to a boil for 3 minutes scraping any bits from the bottom of the pan.
6. Stir in the frozen bag of vegetables until vegetables are heated through.
7. Salt and Pepper to taste.
8. Spray a 9x13 cooking dish with nonstick spray.
9. Spoon the meat mixture into the prepared baking dish and top with cheddar cheese. 
10. Spoon the 3 cups of mashed potatoes, (heat cold mashed potatoes in microwave to more easily handle), on top of meat mixture and spread evenly with a spatula.
11. Put the other 3 cups of mashed potato in a Ziploc gallon bag, snip of one corner and pipe the ghosts on. You can help the shape of their heads with your fingers or a small spoon dipped in hot water. Add the broken in half pumpkin seeds or black sesame or caraway seeds for the eyes.
12. Place the dish on a foil lined sheet pan and bake for 30 minutes until the edges are bubbling and the ghosts are browned on top.

Let rest out of the oven for 10 minutes before serving.

"Bone Marrow Bites" -a Halloween appetizer-

Bone Marrow Bites

-a Halloween appetizer-

(Sliced Sweet Shredded Pork Tortilla Wraps)

 

The original recipe is from the Sugar-n-Spice Gal's crock pot Sweet Pork Dippers recipe I found on Pinterest, similar to a Taquito. (So yummy!).  I sliced up the left overs and fried them in canola oil and freaked out my kids, because they look like slices of bone marrow. "Light Bulb Moment"! This would be a great Halloween Party appetizer, with a label in front that reads: Bone Marrow Bites.
 Serve them along with sour cream, salsa, guacamole, and/or your favorite ranch dressing.

 

Ingredients:

4 lb. pork tenderloin roast

salt and pepper

1 cup salsa (I used Jacks Special Medium Salsa)

1 1/2 cups brown sugar

1 cup Coca Cola (not diet)

7 inch flour tortillas (2-22.5 oz. pkgs. about 40 tortillas)

2 cups Monterey Jack Cheese

Canola oil-for frying

 

Dipping sauce recommendations:

Sour Cream

Salsa

Guacamole

Lite House Jalapeño Ranch Dressing (find next to the bagged salad greens in your local grocer)

Ranch Dressing

 

Directions:

Put pork roast into a medium sized crock pot. Add a generous amount of salt and pepper around the entire surface of the loin. Cover with salsa, brown sugar, and coke.

Cook on low for 6-8 hours, or on high for 3-4 hours until the pork is fork tender.

Once pork is cooked, remove from crock pot, discard fatty parts and shred. Remove half of the sauce in the crock pot and return the shredded pork. Mix thoroughly with the remaining sauce.

Lightly spray a shallow cookie sheet.

Place 1/4 cup of shredded pork on to a tortilla and roll tight like a taquito. (Don't worry if a little juice leaks out). Place seam side down on the cookie sheet.

Sprinkle the tops with cheese and place in a 375 degree oven till the cheese melts. About 10 minutes.

Remove from oven and let cool before making the "Bone Marrow Bites"-baking them as a taquito first helps hold their shape better before frying.

 

Bone Marrow Bites:

-You'll need-

Large fry pan

Canola Oil

Paper toweled lined cookie sheet

 

Directions:

Once cool, slice taquitos into 1  1/4 inch thick discs. Use a very sharp knife so not to smash the round shape.

In a large fry pan add enough canola oil till the oil depth is 1/2 an inch.  Heat oil on Medium High. Once oil is hot turn heat to Medium and add the bites, placing them disc sides down. Do not over crowd them, you will definitely have to cook them in batches. If the oil gets to dark, discard and start with a new batch of oil. Fry until golden (turn heat down if discs are browning to quickly). Turn over and fry the other side until golden, place on paper toweled lined cookie sheet. 

 

Arrange on a platter with a folded card sign in front that reads "Bone Marrow Bites".

Serve with above mentioned dips.

 

Happy Halloween!

 

Slow-Cooker Cheesy Chicken and Broccoli

Slow Cooker Cheesy Chicken and Broccoli

Serve this over cooked rice or omit the chicken, double the broccoli and serve over baked potatoes.

Ingredients:

• 3-4 boneless chicken breasts (I used frozen-no need to thaw)
• 1-14 oz. can cream of chicken soup
• 1-16 oz. Velveeta cheese block; cut into small cubes
• 1-14.5 oz. chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon Mrs. Dash Fiesta Lime salt free seasoning
• 1/4 teaspoon garlic salt
• 1 Cup sour cream
• 1 large head of broccoli; cut into small florets and steam for 3 minutes or until crisp tender-Don't over cook the broccoli!
• 1 Cup shredded cheddar cheese

Directions:

1. Inside the slow cooker whisk together cream of chicken soup, chicken broth, salt, Fiesta Lime seasoning, and garlic salt.
2. Place frozen chicken breast in next, submerging them into the soup mix.
3. Add cubed Velveeta on the top then cover with lid and cook on low for 5-6 hours. (My crock pot finished cooking the frozen chicken after 5 hours on low).
4. When chicken is done remove from slow cooker and shred into bite size pieces. Add and whisk in sour cream until sauce is smooth. Add the steamed broccoli, shredded cheddar cheese and shredded chicken and fold gently into the sauce.
5. Serve over cooked rice.

Makes 6-8 servings

Slow-Cooker Ropa Vieja
 

A Cuban shredded Beef dish. Ropa Vieja means "old clothes", I guess the shredded beef looks like old clothes.  If your tired of the same old burrito/taco dishes try this.  It's tangy, spicy, and savory.  This hearty steak dish served over rice makes a complete colorful meal that includes crushed tomatoes, red, yellow, orange & green bell peppers, onions, carrots, jalapeno and pimiento-stuffed green olives. 

 

 

Ingredients:

2-15 oz. cans or 1-30 oz. can of crushed tomatoes

1 cup beef broth

3 Tablespoons ketchup

1 Tablespoon apple cider vinegar

3 cloves garlic, minced

2 heaping teaspoons ground cumin

1/2 heaping teaspoon dried oregano

2-bay leaf

2 teaspoons kosher salt
fresh ground black pepper (about 6 turns)

1-large white onion, diced

2- large carrots, peeled and diced

2-jalapeno peppers, diced with half the seeds and membrane removed; slice the jalapeno in half and remove the seeds and white membrane with a spoon from 1 half of the jalapeno (or keep all the seeds if you like it hot, or if you're a spicy lightweight-remove all the seeds and white membrane from both halves)

8-bell peppers; (two in each color) red, green, yellow & orange; sliced into matchstick lengths, 1/2 inch thickness

2 lbs. flank or skirt steak

 

To add after cooking time is done:
3 Tablespoons chopped pimiento-stuffed green olives, plus 1 (optional)
 Tablespoon brine from the jar (optional)

Serve on top of:
 Cooked white rice

 

Directions:

1. Combine the crushed tomatoes, broth, ketchup, vinegar, garlic, cumin, oregano, bay leafs and salt in a bowl. Set aside.
2. Add to a large oval slow cooker the onion, carrots, jalapenos, and bell peppers.
3. Pour half of the sauce on top of the vegetables.
4. Lay the steak on top of the vegetables and pour the remaining sauce on top.
5. Cover and cook on low, undisturbed for 8 hours. (Your house is going to smell so good!)
6. After 8 hours, remove the meat to a cutting board and find the bay leaf and discard. Cut the meat in half length wise and then against the grain into 3 sections, then shred with 2 forks, add the shredded meat and also the olives and olive brine back into the slow cooker, stir, check if it needs more salt and pepper and serve over rice.

Serves 6-8 large servings 



Ranch Cheese Burgers

 This recipe is so easy. All the seasoning you need is in the salad dressing packet, and the cheese is inside! These burgers are moist and flavorful and can be grilled outside or cooked on an inside griddle. This recipe make 8 medium sized burgers.

 

 

Ingredients:

• 2 lbs. (80/20) ground beef
• 1-1 oz. packet of Hidden Valley Ranch salad dressing and seasoning mix-(original flavor not buttermilk)
• 1 cup shredded cheddar cheese
• 8 hamburger buns
• your favorite hamburger condiments and toppings.

Directions:

1. Gently mix together the ground beef, ranch mix and cheese
2. Form into burgers and grill until meat is no longer pink inside and juices run clear (about 5 minutes per side).
3. Toast your buns on grill or indoor griddle and serve with your favorite condiments and toppings:

mayo

mustard

ketchup

lettuce

red onion

tomato

pickles

avocado slices.....whatever you think is good!!!!