Huevos Rancheros

I'd never tried Huevos Rancheros before. I'd always wanted to, and for a long time was on the look out for a good recipe. Well, I found it. I had nothing to compare it to, but Bobby did. He said they were the best Huevos Rancheros he'd ever had. Bobby has a lot of favorite recipes in my repertoire, but it's been a while since he's added a new one to his top 10. This one may have made the cut, which made me really happy. The sauce itself was way too spicy for my kiddos, so they got quesadillas instead. If you want to serve this to your kids, I would recommend cutting back on the peppers. Not us, though. I'm going to keep making it the way I did. Mmmm, mmmm!

Huevos Rancheros
recipe from Martha Stewart

I've always been intrigued by recipes that require soaking dried chilies in boiling water and then pulverizing them in a blender to make a delicious red sauce. It was every bit as great as I imagined it would be.

Ingredients

Serves 4 .

• 2 mild to medium-hot dried chilies (such as New Mexico or Anaheim), cut in half lengthwise, seeds removed
• 1 small yellow onion, cut lengthwise into 6 wedges with a bit of root end attached
• 2 tablespoons canola oil
• 3 cloves garlic, skin on
• 1 jalapeno chile
• 2 canned chipotle peppers in adobo sauce
• 5 whole canned tomatoes, without juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon honey
• 1 tablespoon freshly squeezed lime juice
• 8 large eggs
• 8 corn tortillas (6 inches each), warmed
• Cotija, Chihuahua, or Monterey Jack cheese, shredded, for serving
• Cilantro, coarsely chopped, for serving
• Sour cream, for serving

Directions

1. Preheat oven to 450 degrees.
2. Place a large cast-iron skillet over high heat. Add dried chiles to dry skillet and toast on all sides, pressing down on them with a spatula, about 1 minute per side. Remove from heat and place in a large bowl; pour 1 1/2 cups boiling water over chiles, and place a small heatproof plate on top to keep them submerged. Let soak for 20 minutes.
3. Add a teaspoon of oil to the skillet and swirl to just coat the bottom. Add onion, garlic, and jalapeno. Cook until charred on all sides, about 8 minutes, removing garlic if skins begin to burn. Remove skins from garlic and place in the jar of a blender. Cut jalapeno in half lengthwise, removing ribs and seeds; add to blender along with onion, chipotle peppers, tomatoes, oregano, cumin, salt, pepper, honey, chiles, and their soaking liquid. Blend until smooth. In the same skillet over high heat, heat remaining 5 teaspoons canola oil until almost smoking. Add sauce to the pan, being careful as it will splatter. Bring to a boil, reduce heat and simmer about 2 minutes. Stir in lime juice, and remove the skillet from the heat. Crack eggs into the skillet and transfer to oven. Cook until egg whites are cooked through and yolks are still runny, about 5 minutes. (I gave them seven minutes.)
4. Place 2 tortillas each on 4 individual plates. Top each with 2 eggs and sauce. Garnish as desired with cheese, cilantro, and sour cream.

Note: We folded them up like tacos and ate them that way. There was a lot of extra sauce. I put all the extra sauce in the fridge and we had it again the next night. We were almost out of corn tortillas, so I used flour instead and actually preferred it.

Omelette for Two

I made my first frittata just now and I liked it. I left out the onion because we didn't have one and I used a russet potato, your average bacon, Great Value cheddar, and pickled jalapenos. It tasted GREAT.

Omelette for Two
from Barefoot at Home

Ingredients

nocoupons

• 1/4 pound good thick-cut bacon
• 1 tablespoon unsalted butter
• 1 cup medium-diced Yukon gold potato
• 1/2 cup chopped yellow onion
• 1 tablespoon minced jalapeno pepper
• 5 extra-large eggs
• 2 tablespoons milk or cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped scallions, white and green parts
• 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish

Directions

Preheat the oven to 350 degrees F.

Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.