Huevos Rancheros

This was a really quick lunch we had recently on a day off from school. I know Huevos Rancheros are supposed to be a breakfast dish, but, I made them for lunch and it worked out. I also think that Huevos Rancheros traditionally calls for fried eggs, but I am not an expert, so I don't know for sure. I am not calling this an authentic dish, so feel free to correct me if I am wrong. I am just using the recipe title that was in the magazine. I served them at the wrong time of day and made them untraditionally, but they were still good.
This is a quick meal and it starts out with a really fast blender salsa. You cook everything in the same pan, so there aren't alot of dishes to worry about.
I added some cumin and chili powder to the black beans, just so we could have a tad bit more flavor.
This recipe was really fast and I could see it fitting easily into our favorite meals.
I like eggs and beans. They are pretty basic and this is a fun way to get them into your diet. So, if you have a few minutes, try serving these for breakfast, or lunch, or really, whenever you want.

Huevos Rancheros From Every Day with Rachael Ray Magazine
One 14.5-ounce can diced tomatoes, drained
1 small onion, quartered
1/4 cup cilantro leaves, plus more for garnish
1 jalapeño chile, halved and seeded
Cooking spray
7 large eggs, lightly beaten
Salt and pepper
One 15-ounce can black beans, rinsed
8 small corn tortillas, warmed
1/2 cup shredded monterey jack cheese (about 2 ounces)
1/4 cup light sour cream (I used Greek Yogurt)

1. Using a food processor, pulse together the tomatoes, onion, cilantro and jalapeño until chunky. 2. Coat a large skillet with cooking spray and heat over medium-high heat. Add the eggs, season with salt and pepper and scramble for 3 to 4 minutes. Transfer to a large plate.
3. Wipe out the skillet, add the beans and 2 tablespoons water and cook over medium heat until warmed through; transfer to a bowl. Wipe out the skillet, add the salsa, season with salt and cook for 5 minutes.
4. Divide the tortillas among 4 plates and top with the beans, eggs, salsa, cheese, sour cream and cilantro.

Coming on Monday- Cookie Carnival- Toasted Almond Lemon Bars

Roll-ups with Turkey Bacon, Peas, and New Potatoes

I really like magazines. But mostly for the recipes. I have recently gotten my subscriptions under control and only get the ones that I really use and need. Do you like how I used the word need? I still sneak peeks at the ones I used to suscribe to. Like Real Simple.
I also have this thing for tearing out the recipes from magazines. I put them in sheet protectors, which I then put in 3-ring binders and keep track of all of them. This way I can recycle the magazines, but keep the recipes I want to try.
I am embarrassed to say how many of these 3-ring binders I have. In fact, I don't think I am going to tell you. But, the point is, I tore out this recipe years ago and never got around to trying it, until the other day. Luckily, I remembered which binder it was in and I whipped it up.
I used turkey bacon and did not cook the bacon in butter. I think bacon has enough fat in it that cooking it in more fat really isn't necessary. I also used Greek yogurt in place of the sour cream because that is what I do.
This was a great twist on mashed potatoes and we really enjoyed it.
Now the question- Do you like magazines? and if so, do you tear out the pages?

Roll-Ups with Bacon, Peas, and New Potatoes from Real Simple Magazine
1 pound new potatoes, scrubbed and cut into ½-inch pieces
8 white corn tortillas
1 tablespoon butter (I omitted this)
4 to 6 slices precooked bacon, crumbled (I used turkey bacon)
1 cup frozen peas, defrosted in 2 cups water and drained
1 teaspoon fresh thyme leaves or 1/3 teaspoon dried
2 scallions, thinly sliced
1 cup sour cream (I used Greek Yogurt)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 300°F.
Place the potatoes in a medium saucepan on high heat with enough water to cover them. Cook 15 to 18 minutes, until soft. Drain in a colander; set aside.
Meanwhile, wrap all the tortillas tightly together in foil and place in oven for 5 minutes. Place the saucepan back on low heat and add the butter and bacon. Stir until warm and sizzling, about 2 minutes; remove from heat.
Add the potatoes, peas, thyme, half the scallions, and half the sour cream. Stir and mash with a potato masher or a wooden spoon. Season with the salt and pepper to taste. Remove the tortillas from oven and place 2 on each plate.
Put 1/3 cup of the potato mixture on each tortilla and roll them as shown above. Top each with a spoonful of the remaining sour cream and sprinkle with the remaining scallions and a few grinds of black pepper to taste.


Coming Tomorrow- Lentil Stew with Butternut Squash