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March 7, 2018

Huevos Rancheros

Ingredients:

1 or 2 corn tortillas. Depending on how hungry you are. You could use a flour tortilla for this, but corn tortillas are more traditional to this dish, taste better, and are healthier.

1 or 2 eggs, depending on how hungry you are

1 tablespoon vegetable or canola oil (whatever oil you have works) or butter.

2 tablespoons of your favorite salsa.

Salt and pepper

Cheese of your choice (queso fresco cheese, Monterey jack, or mild cheddar cheese)

1/2 Avocado

Serving of rice and beans

How to make it:

  1. In a skillet, add the butter or oil on medium heat. When oil is hot or butter is bubbling, crack an egg or two into the pan and fry it. Just let it sizzle in the pan for a little until the edges get browned at the white parts aren’t liquid-y. It should take about 3-4 minutes to fry the egg.

NOTE: If you don’t like fried eggs, you can make scrambled eggs.

  1. In a separate skillet, add your corn tortillas one at a time. Let them heat for a minute or two on each side- a little longer if they’ve been frozen- and then transfer to your plate.
  2. Slide the fried egg(s) from the pan onto the center of your tortilla(s). Salt and pepper your egg to taste. Put your salsa on top of the egg. If you have avocado, rice, beans, or cheese, you can add all this on top or on the side! Then give yourself a pat on the back for making an amazing dish in less than 10 minutes. You are truly now a miracle chef.

Taco Salad

Ingredients:

1 lb. Ground turkey

1 Yellow onion

1 Taco season packet

1 can kidney or chili beans (drained/rinsed in strainer)

2 Tomatoes, chopped

2 cups lettuce, romaine or iceberg

Cheese

Tortilla chips

1 cup Thousand island and French dressing

How to make it:

  1. Brown turkey with onions
  2. Add entire spice package and water, per directions on package
  3. Simmer according to directions
  4. Cool meat, it can be made ahead of time and kept in the refrigerator
  5. Chop veggies
  6. Add drained beans, veggies, meat and crushed tortillas chips in a large bowl
  7. Mix dressing in a separate bowl. Start with about 1/2 cup each dressing.
  8. Add to mixture and mix together

Chicken Fajitas

Ingredients:

1 Chicken breast

1 of each yellow, green and orange pepper

1 Yellow onion

1 Fajita spice package

Tortillas

Lettuce/tomatoes/cheese, to taste

How to make it:

  1. Cut chicken and veggies in to strips
  2. Mix fajita mix with both chicken & veggies, in separate bowls
  3. Brown chicken first, remove from pan and put on plate
  4. Brown veggies
  5. Add chicken to veggies
  6. Sauté all together
  7. Warm tortillas in the microwave for 20-30 seconds
  8. Put chicken and veggies picture in tortilla, top with lettuce, tomatoes and cheese to your liking

Homemade Yogurt

Ingredients:

½ gallon Whole milk

4 Tablespoons Yogurt or yogurt culture

How to make it:

  1. Add milk to the clean pot, heat it to 200℉ (right below milk’s boiling point); stir it occasionally
  2. Remove the pot from heat and let the milk cool until it reaches 115℉ (if you do not have thermometer, use your pinky to feel the milk, it should be pleasantly warm)
  3. Add the yogurt/yogurt culture into a bowl, then add some of the warm milk; mix well; then pour the mixture back into the pot and mix well
  4. You can either let the culture grow in the pot or pour the mixture into your yogurt container; either way, keep the mixture in a warm place, 95-115℉ (the culture will not grow if the temperature is too low, and the culture might be killed if the temperature is too high), a turned-off oven is a convenient place. Let the culture grow for 4-12 hours. Do not stir yogurt while the culture is growing
  5. Stir the yogurt and cool it in your refrigerator. You could also strain it to make Greek yogurt.
  6. Add honey, fruits or anything you like to your homemade yogurt. Enjoy!

Parfait

Ingredients:

½ cup of yogurt of your choice

½ cup Granola

½ cup Fruit of your choice (strawberries, blueberries, raspberries)

How to make it:

  1. My favorite brand of yogurt is Brown Cow cream top, vanilla. Brown Cow makes their yogurt with whole milk. Let’s repeat: Fat does not make you fat. No, not even dairy fat (if you want to check this out further, look for the article published by the European Journal of Clinical Nutrition about whole milk vs. skim milk). I usually put about 5-10 spoonful’s into my bowl, which is about ½ a cup.
  2. I’ll add the same ratio of granola, and my all-time favorite is Back to Nature, Chocolate Delight. It’s crunchy, not too sweet, and when you add some strawberries to the mix, it’s like chocolate-covered-strawberries-lite.
  3. Stir it up, and eat it while your eyes are adjusting to being open.

Beef Stew

Ingredients:

1-2 lbs. beef stew meat, cut into 1 inch cubes

Salt & Ground black pepper

4 cloves garlic

Paprika, or your favorite seasoning (Cajun, creole, etc.)

1 teaspoon Worcestershire sauce

1 onion, chopped

1-2 cups beef broth, but any broth will do

2-3 medium potatoes, diced

4-6 carrots, sliced to about the width of a pencil

1-3 stalks celery, sliced to about the width of a pencil

Optional additions may be bell peppers, mushrooms, or peas

How to make it:

  1. Chop. Everything. This might take a while. I’ll wait here.
  2. Put your diced beef in a large sauce or frying pan. Season that up (salt, pepper, whatever spicy seasoning you like). I like to sprinkle a little of each over the whole pan, then stir it up, and repeat. You don’t want to cook the meat all the way through (that’s going to happen in the crockpot), but you do want to get those spices soaked into the meat.
  3. As soon as you’ve done a couple rounds of spices, and the meat is looking mostly brown instead of mostly pink, take it off the heat and put it to the side on a plate to rest.
  4. Next, layer the crockpot. First put in the potatoes, then beef, onions, garlic, carrots, celery and any additional vegetables. Pour 1-2 cups of beef broth into the pot.
  5. Add water until it almost covers the vegetables at the top add Worcestershire sauce.
  6. Set the crockpot on low and cook for 10-12 hours or 5-6 hours on high.
  7. Around the 10-12 hour mark, start mixing your stew. You’re going to need to make sure your potatoes are soft all the way through, so every now and then, scoop one out and taste test. Your potatoes, carrots, and celery should all be easy to bite through.
  8. Once your potatoes pass the test, pour yourself a bowl and feast.

Slow Cooker BBQ Pork

Ingredients:

2-pound boneless pork roast

20-ounce bottle of Root beer

10-ounce bottle of your favorite Barbecue Sauce

How to make it:

  1. Put pork roast in crock pot. Cover with entire Root beer bottle or until crock pot is full.
  2. Turn crockpot on Low for 6 – 8 hours or High for 4 – 6 hours.
  3. Once the roast is cooked to your liking let cool for 20-30 minutes.
  4. Pull it apart in shreds and mix in at least two cups of BBQ sauce.
  5. To mix up your dish, add it on top of a sandwich or even macaroni and cheese as pictured below.

Tuna Salad

Ingredients:

2 packages/cans of tuna ( 6 oz. each)

1 stalk celery

1 small onion

1/2 cup mayonnaise

Dash of Salt

Dash of Pepper

Squirt Lemon Juice

How to make it:

  1. Drain the tuna.
  2. Chop the celery to measure roughly a 1/2 cup.
  3. Peel and chop the onion to measure roughly 1/4 cup.
  4. Mix the tuna with onion, celery, and mayonnaise. You can also try a skinny version using plain Greek yogurt a substitute for mayonnaise.
  5. Add salt, pepper and lemon juice as extra flavor to your liking.

Bean Soup

Ingredients:

1 bag of Goya 16 bean soup mix

2 Onions

4 tablespoons Olive oil

9-10 cups water

½ teaspoon Salt

3 Maggi Chicken bouillon

1 bunch of cilantro

How to make it:

  1. Soak 1 bag of beans overnight: dump water, wash beans, and put new water

After 24 hours of soaking, wash them again and then they should be ready for cooking!

  1. In a large pot, cut and fry onions in olive oil
  2. After fried, add about 6-7 cups of water on top of the olive oil and onions
  3. Wait for the water to boil, then put in beans- once the water evaporates add more water to make it more like soup.
  4. Once it starts to boil watch it closely so it doesn’t overflow
  5. Come back to the stove periodically and stir. Feel free to add more water if looks like too much water is evaporating. This process can take around 40 minutes
  6. Put the cover half on and set heat to a lower temperature and let it simmer
  7. Once the beans are tender, add a half teaspoon of salt and 3 maggi chicken bouillons
  8. Wait until all the beans are soft. Make sure to cover it as the steam will soften it quicker, but also make sure the soup doesn’t boil over!
  9. Cut up the bunch of cilantro and once the beans are completely cooked (taste it!), turn off the stove and put the cut cilantro in the soup.
  10. Stir in cilantro, close the lid, and let the steam do its magic, it will taste better the longer it is steamed

Taco Bake

Ingredients:

1 lb. of ground beef

1 can of tomato soup

1 cup of salsa of your choice

1/2 cup of milk

1 cup of shredded cheddar cheese

3 Tortillas chopped

How to make it:

  1. In a skillet cook ground beef until browned, then drain fat
  2. Add soup, salsa, milk, tortillas and half of the cheese. Transfer into a 8X8 baking dish
  3. Bake at 400 degrees for 30 minutes and add remaining cheese on top