Black Bean Avocado Huevos Rancheros

huevos rancheros

The last nine months (or more?) have been really taxing my creative brain. That’s not a bad thing, but my cooking mojo is on a much needed vacation after creating a minimum of three new recipes each week for months while working on a way cool project. As a result, my site has some much needed maintenance that needed attention so I’ve been spending time updating the static blog pages and improving the “Shop” pages to make it easier for all of you to find and shop the kitchen gadgets and ingredients I use on a regular basis.  In the meantime, I’ve posted a bit less often and have really needed to fall back on easy no-brainer meals like these black bean avocado huevos rancheros.

huevos rancheros

Huevos rancheros is a Spanish word meaning “rancher’s eggs.” The base of this hearty breakfast (or lunch) is eggs, traditionally served over tortillas, refried beans, rice, avocado slices and a red sauce. I’ve eliminated the rice and corn tortillas in this recipe to be lower in carbs but feel free to toss them back in if you wish. I also swapped the refried beans for black beans alongside a chopped avocado and then smothered with easy enchilada sauce. Combining eggs, black beans and avocados is the perfect breakfast trifecta providing protein, fiber and healthy fats to keep you satisfied until lunch.

huevos rancheros

Soon, my friends, I’ll be all caught up and back to posting once a week with amazingly awesome recipes. Also, stay tuned for the big announcement on the project I’ve been working on in the next few weeks!

Black Bean Avocado Huevos Rancheros
 
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Author:
Recipe type: Breakfast
Cuisine: Mexican
Ingredients
  • 2 eggs, cooked any way you like
  • 1 avocado, half of it sliced, the other half diced
  • ½ cup black beans, rinsed and drained
  • 1 cup enchilada sauce
  • 1 tablespoon cilantro, chopped
Instructions
  1. Cook your eggs and place them on a plate.
  2. Smother with enchilada sauce.
  3. Top with avocado, black beans, and cilantro!

 

Enchilada Casserole

Apparently, enchilasagna is an actual word. Well, at least it is on the interwebs. It’s simply the combo of enchilada fixings layered in a pan just like a lasagna. That word seems strange so I’m sticking with easy and uncomplicated and just calling this an enchilada casserole. I know, how old school and boring! I assure you, the flavors are anything but boring and this dish is as uncomplicated as any other casserole.

This recipe works with beef, pork or chicken so it’s easily customizable and you can sub the black beans for white beans if you so desire. Enchilada casserole comes together in about thirty to forty minutes including the time it takes to make the super easy enchilada sauce. For flavoring the shredded meat, I pre-cook it with salt, pepper and little chili powder and then stir in about a cup of enchilada sauce. The layers are simple: corn tortillas, meat, sauce, beans, repeat! Monterey jack or queso quesadilla makes a perfect melty cheese to top the casserole with and can be layered into each layer if you like more cheese in your life. Top the baked casserole with fresh diced tomato, green onions, cilantro and pickled jalapeños for a spicy kick!

Enchilada Casserole
 
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Author:
Recipe type: Main Dishes
Cuisine: Mexican
Ingredients
  • 1.5-2 pounds pre-cooked and shredded beef, pork or chicken (season with salt, pepper and a little chili powder while pre-cooking)
  • 4 cups enchilada sauce
  • 18 corn tortillas
  • 1 can black or white beans, drained and rinsed
  • 1 cup (or more if adding between layers) Monterey jack or queso quesadilla cheese
  • 1 tomato, diced
  • 2 green onions, diced
  • 1 tablespoon cilantro, chopped
  • pickled jalepenos, optional
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix 1 cup enchilada sauce with the shredded meat.
  3. Lightly grease a 9x13 pan or other similar sized baking dish with olive oil.
  4. Spread ½ cup enchilada sauce in bottom of the dish.
  5. Layer 6 tortillas, then half of the meat, half of the beans and 1 cup of enchilada sauce (and cheese if desired).
  6. Repeat for another layer.
  7. Layer the last 6 tortillas on top and then the last half cup of sauce.
  8. Top with cheese if desired and bake 20-30 minutes until warmed through.
  9. Garnish with diced tomato, green onion, cilantro and pickled jalapeños.

 

 

Easy Enchilada Sauce

Yowza. The past few days have been a struggle. The wonderful hubby was traveling most of the week and lucky me managed to find the last remnants of old construction trash (previous owner’s) that had been discarded in our grove of trees… by getting a nail halfway imbedded into my foot.  My daughters have been amazing helpers since I’m hobbling around and can’t put continuous weight on it just yet. It’s been a good excuse to make easy meals and this easy enchilada sauce. This sauce is just a few simple ingredients and will take you 5 minutes to make leaving no excuse not to make it.

I do make a more authentic style enchilada rojas sauce which I’ll post in the future but this one has all the taste in significantly less time leaving you with the ability to have a fast easy meal on the table in less than thirty minutes. This easy enchilada sauce  is perfect for smothering over enchiladas, used as a taco sauce, as a marinade for steaks or chicken and for amazing huevos rancheros!

Easy Enchilada Sauce
 
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Author:
Recipe type: Sauces and Dips
Cuisine: Mexican
Ingredients
  • 2 cans organic fire roasted diced tomatoes
  • 3-4 chilis in adobo sauce
  • ¼ teaspoon garlic powder (or you can use 1 small clove, minced)
  • pinch of cumin
  • salt to taste
Instructions
  1. Add all ingredients to a blender or food processor and puree until smooth.
Notes
Makes enough to cover 8-10 enchiladas - about 4 cups of sauce.

 

White Bean Stracciatella Soup

After this past weekend’s indulgences, I’m in need of a little detox. This white bean stracciatella soup is the perfect remedy. Stracciatella is a simple vegetarian soup that begins with a broth. With the addition of white beans and kale, this soup is nutritiously hearty and contains a lot of fiber to help detox your system and get back to your normal self.

Stracciatella comes from an Italian word meaning rag or ribbons which is exactly what the eggs look like once they are poured into the broth. For non-vegetarian eaters, I like to add a little gelatin to this soup if I’m not using a homemade broth. Gelatin has amazing benefits for the digestive system as well as giving structure and shine to your nails, skin and hair. Who doesn’t love that?! This tasty soup comes together very quickly so you’ll be slurping up the goodness and reaping its benefits within minutes!

White Bean Stracciatella Soup
 
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Author:
Recipe type: soups
Cuisine: Italian
Ingredients
  • 3 cloves garlic, peeled and sliced thin
  • 1 tablespoon olive oil
  • 4 cups vegetable or chicken broth
  • 1 can cannellini beans, drained and rinsed
  • 2 tablespoons fresh chopped basil
  • ½-3/4 cups fresh chopped kale, leaves only
  • 1 tablespoon gelatin (optional - omit for vegetarian)
  • 2 eggs, beaten
  • ½ teaspoon salt, or to taste
  • pinch of cayenne pepper (optional)
Instructions
  1. In a stockpot, sauté the garlic slices in olive oil just until fragrant.
  2. Add broth, basil, beans, kale and gelatin (if using) and bring to a boil.
  3. Gently pour beaten eggs into the hot soup. They will form ribbons as they cook.
  4. Stir in salt and cayenne to taste.
  5. Serve hot!
Notes
Can use spinach in place of the kale if desired.
Also delicious topped with a small amount of parmesan or manchego!

 

Jerk Chicken Plantain Bites

Holy cow! I never knew plantains could be so darn good. I’ve used plantains in crepes before but never as a chip. I ended up making these twice, once with plantain chips that I found at the market which only contained plantains and salt and once with homemade baked plantain chips. I must say, flavor-wise, the homemade chips won out as they caramelized a bit and turned darker in the oven. I liked that I could slice them diagonally and therefore get more of that shredded jerk chicken goodness onto each of these jerk chicken plantain bites. The purchased ones were thinner and therefore a little more crispy which I also liked. Plus, I didn’t have to spend time making the chips first. What I’m saying is, they both worked deliciously well so do what you prefer!

The idea for these jerk chicken plantain bites comes from traditional Jamaican fare. A common combination of spices for jerk chicken has just a hint of spice and the plantain is a commonly used fruit in Jamaican cuisine. Having discovered plantain chips at the supermarket, I thought this would be a fantastic fusion to put shredded jerk chicken onto a plantain chip for an easy game day appetizer. I was not disappointed. Even my kids gobbled them up like candy!

Jerk Chicken Plantain Bites
 
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Author:
Recipe type: Appetizers
Cuisine: Jamaican
Serves: 25
Ingredients
  • 1 cup shredded cooked chicken (warmed slightly)
  • ¼ teaspoon allspice
  • ¼ teaspoon thyme
  • ¼ cumin
  • ¼ teaspoon garlic powder
  • 2 teaspoons lime juice
  • ⅛-1/4 teaspoon salt, to taste
  • 1 tablespoon mayonnaise or more if needed for it to hold together
  • Plantain chips (homemade or purchased, lightly salted)
  • 1-2 tablespoons cilantro or green onion (green part only), chopped
Instructions
  1. In a bowl, mix together all ingredients except the plantain chips and cilantro garnish.
  2. Mix until well combined and sticks slightly together.
  3. Scoop about a tablespoon onto a plantain chip and top with a small amount of cilantro or green onion for garnish.
  4. Arrange on a plate and serve.
Notes
To make homemade plantain chips, peel and thinly slice two plantains on the diagonal. Place on a greased baking sheet in a single layer and brush with olive oil. Bake at 350 about 30 minutes until the edges start to brown, flipping over once halfway.

 

Vegetable Beef and Barley Soup

One of my favorite soups from when I was a kid was a vegetable beef and barley soup… from a can of condensed soup, of course, as that was the trend.   Packed full of wholesome ingredients, and none of the bad, it’s a hearty healthy meal.

Vegetable beef and barley soup is easy on the budget as you can use the less ideal cuts of beef (like round steak) diced into bite size morsels or stew meat. Since these cuts of meat tend to be more tough, I put them in a slow cooker with the vegetables for a few hours to soften into tender melt-in-your-mouth goodness. Then, I add the remaining ingredients and continue to slow cook another few hours until all the ingredients have melded together and the barley and vegetables are tender. The resulting taste is a perfect blend of earthy and nutty goodness in a comforting bowl of bliss. Barley is a gluten containing grain (less so than wheat) so if you need to stay gluten-free, you can substitute Asian barley (also called Job’s tears) or arborio rice for a similar taste and texture.

Vegetable Beef and Barley Soup
 
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Author:
Recipe type: soups
Ingredients
  • 1-2 pounds stew meat or other beef cut into bite size pieces
  • 1 cup turnips, parsnips or potatoes, peeled and diced
  • 1-2 cups celery, diced
  • 2 carrots, peeled and diced
  • 1 onion, diced
  • 3-4 cloves garlic, minced
  • 1 teaspoon salt (or more to taste if needed)
  • 1 cup fresh or frozen green beans, cut into bite size pieces
  • 1 cup peas
  • 1 teaspoon paprika
  • 1 teaspoon basil
  • ½ teaspoon marjoram
  • ½ teaspoon black pepper
  • ½ teaspoon thyme
  • 2 bay leaves
  • ½-1 cup tomato sauce
  • ½ cup barley, Asian barley or Arborio rice
  • 4 cups beef or vegetable broth
  • water if needed to achieve desired consistency
Instructions
  1. Place beef, turnips, celery, carrots, onion, garlic and salt in a slow cooker and stir to combine.
  2. Cook on low about 4-5 hours until meat is fully cooked and begins to become tender.
  3. Add remaining ingredients and continue cooking 2-4 hours until barley is tender.
  4. The barley will make the soup much thicker as it cooks so if you need to add water, do so as it's cooking until you reach your desired consistency.
Notes
Any extra soup can easily be frozen for future meals!

 

Creamy Broccoli Soup

With the temps dipping back into the single digits after three days of snow, a soft sumptuous soup like creamy broccoli soup is just what I need. There’s something uniquely wonderful about a soup that’s creamy, hearty and totally good for you. I can indulge and still keep my new year’s healthy eating resolutions. There’s so much great nutrition starting in the base of this soup thanks to the traditional mirepoix trifecta of celery, carrot, and onion plus a little garlic for good measure. This vegetable base creates a subtle variety of flavors without being heavy.

This creamy soup isn’t cream based or made with any dairy, however. Instead, I’ve added potatoes and then pureed the soup base so it gets a smooth creamy texture. You can also substitute white beans in place of the potatoes (pictured below). Using vegetable broth as the liquid makes it suitable for vegans as well. Another thing that I love about this dairy-free creamy broccoli soup is that it also uses the stem of the broccoli for a no-waste, budget friendly meal. The stems also add a more complex well-rounded wonderful flavor that even had my five-year old asking for seconds. If you do enjoy a bit of dairy, this soup is lovely topped with a bit of shredded cheddar too!

Creamy Broccoli Soup
 
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Author:
Recipe type: soups
Serves: 6
Ingredients
  • 2 tablespoon olive oil
  • 1 onion, finely diced
  • 1 carrot, peeled and diced
  • 2-3 celery stalks, diced
  • 3-4 cloves garlic, minced
  • 2 potatoes, peeled and diced (or use 2 cans of white beans)
  • 2 small heads of broccoli, stems finely diced, florets roughly chopped and set aside
  • 4 cups vegetable or chicken broth
  • 1 cup water
  • ½ teaspoon paprika
  • ½ teaspoon coriander
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon marjoram
  • ½ teaspoon salt or to taste (this will depend on how salty your broth it and your taste preference)
Instructions
  1. In a large stockpot, sauté the onion, carrot, celery, broccoli stems and garlic in the olive oil until the onion begins to become translucent. About 10 minutes.
  2. Add potatoes, broth, water and spices to the pot and boil until broccoli stems are tender. About 20-30 minutes. Note: if using beans instead of potatoes, do not add them yet.
  3. Puree the soup base with an immersion blender or pour into a blender (carefully) to puree and then transfer back to the stockpot. Note: if using beans, puree 1 can of the beans and then add the other can whole.
  4. Add broccoli florets and simmer with the lid on (this gets thick and bubbly) for about 8-10 minutes until florets are tender.
  5. Serve hot, with cheese if desired.
Notes
Can be frozen or kept warm in a crockpot.

 

 

Chocolate Dessert Hummus

Happy New Year! I’m so excited… my awesome hubby gave me a new camera for Christmas to replace the one I’d been using that’s 10 years (or more??) old and starting to be a bit dated in functionality. My new camera has a neat food photo setting that makes everything just a bit more vibrant and saves me some editing time. I also got a fun macro lens to do close-ups on my food photos. YAY!!!  This chocolate dessert hummus is my first time using the new camera and I think the photos are turning out fantastic!

chcolate dessert hummus

chocolate dessert hummus

Chocolate dessert hummus tastes like a nutty brownie batter and is perfect for dipping apple slices, pretzels or other fruits. If you’ve ever had black bean brownies, you’ll know that the “bean” flavor disappears when combined with the other ingredients. Like traditional hummus, this dessert hummus is made with chickpeas but that’s where the similarities end. Chocolate, vanilla, and a little maple syrup provide the sweet deliciousness that my kiddos have been savoring all week. This dip has a creamy decadence and protein power thanks to the healthy fats and proteins found in chickpeas. So go ahead, indulge in this chocolate yumminess and I won’t tell if you lick the spoon. Your secret is safe with me!


Chocolate Dessert Hummus
 
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Author:
Recipe type: Sauces and Dips
Ingredients
  • 1 can chickpeas
  • 2-3 tablespoons maple syrup, to taste
  • ½ cup cocoa powder
  • 1 teaspoon vanilla bean paste or extract
  • ¼ teaspoon salt
  • 3-4 tablespoons water, to desired consistency
Instructions
  1. Add all ingredients to a blender and puree until smooth!
  2. Serve with any kind of fruit, banana chips, and pretzels.

 

 

Chocolate Mint Cookies

‘Twas the night before Christmas a long time ago, when I was a child and to church I would go. After church was complete, we’d perform the great feat. A holiday meal which would take hours to complete. I, a young girl, with my eyes in pure wonder, as my aunts and my grandma cooked with nary a blunder. The uncles and Grandpa were kicked out in a snap, to the living room, they retreated to relax and to nap. Among the kid’s playroom there was laughter, there was cheer, in anticipation of presents and Rudolf who was soon to appear. The meal was ended, bellies full and content, then Grandpa would tell stories while we listened, intent. Much needed was dish washing but we kids were playing hooky, excitedly leaving for dear Santa, these chocolate mint cookies…

chocolate mint cookies

Chocolate mint cookies, what a sight, a delight! Santa would surely enjoy a treat late that night.  The chocolately chewiness about which we raved was topped with the sweet peppermint combo we craved. Leaving a few spares set out on a plate we’d wait and we’d wait and we’d wait, wait, wait, wait… then by morning these chocolate mint cookies disappeared, leaving presents behind with hope and good cheer. The sunshine glows bright with snow fresh and so white, and I wish a merry Christmas to all, and for all, delicious delights!

chocolate mint cookies

Need another great cookie, to leave out on Christmas Eve night?  These coconut spritz cookies are also just right!

Chocolate Mint Cookies
 
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Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 1 cup bittersweet chocolate chips (Enjoy Life or Ghiradelli)
  • ⅔ cup coconut sugar
  • 6 tablespoons butter, softened (or palm shortening for dairy-free)
  • 2 tablespoons water
  • 1 egg
  • 1¼ cups flour (gluten free blend, almond or all-purpose)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • FROSTING:
  • 1 cup bittersweet chocolate chips (Enjoy Life or Ghiradelli)
  • 2 teaspoons honey
  • 1 - 1½ teaspoons peppermint extract
Instructions
  1. Melt chocolate chips.
  2. Add coconut sugar, butter, and water until combined.
  3. Beat in egg.
  4. Add dry ingredients and stir until thoroughly combined.
  5. Chill in refrigerator 1 hour.
  6. Preheat oven to 350 degrees.
  7. Form dough into balls and flatten slightly while placing on a cookie sheet lined with parchment or a silicone baking mat.
  8. Bake 12-14 minutes until edges look dry.
  9. Remove from oven and let cool.
  10. FROSTING:
  11. Melt chocolate chips and stir in honey and peppermint extract.
  12. Spread frosting onto each cookie and let cool to set frosting.

 

Mulled Wine Poached Pears

mulled wine poached pears

I’ve been in the mood for festive desserts that are heavy on flavor but still leave me feeling light on my feet. Fruits are the perfect dessert in this case as you get a bit of sweet decadence but won’t get overly full like you would with a dense cake or pie. These mulled wine poached pears are the perfect answer for any holiday season dessert.

Poached pears are super easy and look elegant among your holiday spread. The light spices in the mulled wine make for a very homey and enticingly fragrant house while the pears are poaching. Sliced in half, these poached pears look adorable with a luscious ring of red on the outside from absorbing the wine. The pears can then be stuffed with a small amount of blue cheese and walnuts or pecans to up the “fancy” factor. As an added bonus, you can strain and drink the leftover mulled wine used to poach these bits of deliciousness!

Mulled Wine Poached Pears
 
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Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 3 pears
  • ½ bottle red wine
  • 2 cinnamon sticks
  • 3 whole cloves
  • 1 orange, zest and juice
  • ½ teaspoon cardamom
  • 1 vanilla bean, scraped
  • ⅓ cup honey
  • 2 tablespoons walnuts or pecans, chopped
  • 2 tablespoons blue cheese (or goat cheese works nicely too)
  • Mint sprigs, for garnish (optional)
Instructions
  1. In a saucepan, combine wine, honey and spices and heat over medium heat.
  2. Peel the pears and place into the mulled wine.
  3. Simmer uncovered about 40 minutes until pears are fork tender. Turn pears occasional so they cook and color evenly on all sides.
  4. Remove pears from wine and let cool. You can keep the wine to drink as mulled wine by straining the whole spices out first. Serve wine hot or at room temperature.
  5. Slice pears into halves and scoop out the seeds with a melon baller or tablespoon.
  6. Sprinkle a small amount of blue cheese and walnuts into each pear and serve with a little drizzle of the mulled wine.
  7. Garnish with mint leaves or thyme sprigs if desired.
  8. You can make a thicker "sauce" for the pears by continuing to simmer the wine until is has reduced enough to a syrup consistency.
Notes
If you wish to have extra mulled wine for drinking, just double all of the ingredients except the pears!