Thursday, February 11, 2010

Huevos Rancheros

My future husband loves Mexican food.  Whenever we go to our favorite restaurant, he always orders the same thing: huevos rancheros.  He loves them - his favorite food.   Aside from Famous Wing Salads from Syberg's, I'm pretty sure he could subsist on them.

So I had to learn to make them.  Bon Appetit magazine to the rescue!

Huevos Rancheros in Tortilla Cups

4 tablespoons olive oil, divided
6 6- to 61/2-inch-diameter tortillas
1 15-ounce can pinto beans or black beans, drained
2/3 cup chopped fresh cilantro, divided
1 teaspoon ground cumin
6 large eggs
3/4 cup grated Monterey Jack cheese
1 cup purchased pico de gallo
2 to 3 teaspoons bottled chipotle hot sauce
    Preheat oven to 350°F. Brush six 10-ounce custard cups with 1 tablespoon oil. Stack tortillas; microwave uncovered until warm and flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with 2 tablespoons oil.
    Place pinto beans, remaining 1 tablespoon oil, 1/3 cup chopped cilantro, and cumin in small bowl; mash coarsely with fork. Spoon bean mixture into bottom of tortilla cups, spreading and dividing evenly. Crack 1 egg into each tortilla cup atop beans. Sprinkle each with grated Monterey Jack cheese, covering egg completely. Bake uncovered until egg yolks are firm to touch and whites are set, about 27 minutes (yolks will still be soft inside).
    Meanwhile, mix pico de gallo, 1/3 cup cilantro, and hot sauce in small bowl. Using large spoon, lift tortilla cups from dishes; transfer to plates. Top eggs with pico de gallo and serve immediately.

    Monday, February 8, 2010


    Cheesy Chicken Cups. This is one of the WW classics.  There are a dozen variations at least, but here is the base model:

    Cheesy Chicken Cups

    1 can RF Cream of Chicken Soup
    1/2 tsp black pepper
    6 oz chicken breast, cooked, skinless
    10 Pillsbury Flaky Biscuits (55 cal)
    1 can RF Cream of Chicken or Soup (can use other cream soups as well)
    2 oz 2% Mild Cheddar Cheese (I use Cabot 75% reduced fat)
    Tabasco sauce

      Combine diced chicken, can of soup, and seasonings. Flatten each biscuit and place into muffin cup, add a scoop of chicken mixture, top with cheese. Bake at 350 until biscuit is golden brown.

      The fun doesn't end there.  They freeze and reheat well (which I take advantage of for lunch at the office often).  You can add any vegetable you like or use different kinds of meat.  Buffalo sauce and celery are popular additions in our house, but that probably goes without saying.  There are also Philly cheese steak and pepperoni pizza varieties that I have yet to try.


      Tuesday, February 2, 2010

      Herbed Chicken Parmesan

      I love Cookng Light magazine. I've been a subscriber for years and it's a never-ending source of ideas. I remember pulling the following recipe to try when I lived in my first off-campus apartment in college with three other girls. We had a family dinner night every couple of weeks and this recipe was excellent for two reasons: cheap and easy.  It's become a staple for me now.

      {via Cooking Light}
      Herbed Chicken Parmesan
      1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
      1/4 cup dry Italian seasoned breadcrumbs
      1 tablespoon minced fresh parsley
      1/2 teaspoon dried basil
      1/4 teaspoon salt, divided
      1 large egg white, lightly beaten
      1 pound chicken breast tenders
      1 tablespoon butter
      1 1/2 cups bottled fat-free tomato-basil pasta sauce
      2 teaspoons balsamic vinegar
      1/4 teaspoon black pepper
      1/3 cup (1 1/2 ounces) shredded provolone cheese
        Preheat broiler. Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.
        Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts. Adapted from Cooking Light.

        Serve with a side of pasta and a big salad and it's a dinner that works. I can get this on the table in less than 30 minutes if I need to, and usually have the ingredients on hand to fake my way through.