Green Salsa Eggs

A very easy recipe, takes 5 minutes and tastes great. What more can you ask for?

Green Salsa Eggs – Serves 1
eggs 4
Ingredients
2 eggs
1 tablespoon minced onion
1-2 teaspoons minced garlic (or a small squirt of garlic in a tube like I did)
2 tablespoons green salsa (salsa verde)
1 tablespoon minced cilantro
2 tablespoons grated cheese (I used cheddar but jack would be good)
1/4 cup corn tortilla chips crumbled
1 tablespoon olive oil

eggs 1

eggs 2

eggs 3

Warm your pan over a low heat. Add olive oil, onion, and garlic. Saute for 1 minute. Add green salsa and all but a pinch of the cilantro. Saute for 1 minute. Add tortilla chips. Stir together until all the chips are coated with the salsa mixture. Add eggs and stir until cooked most of the way. Mix cheese into the egg mixture and turn off the heat. Plate up with a couple tortilla chips on the side and the rest of the cilantro on top of the eggs. Eat and enjoy!

eggs 4

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Chile Relleno Casserole

This is a recipe from my mom. Her description is a little of this, a little of that, no real amounts so I’m guessing at how much of anything is actually in this. You may need to adjust a little. 🙂

Ingredients
2 cans whole roasted chiles, drained and seeds and any stems removed
2 cups cheddar cheese
1/2 cup sliced onion
6-8 eggs
1/2 cup milk
1/4 cup flour

Preheat oven to 350. Spray a 8×8 baking dish with non stick spray. Layer chiles, onions and cheese. Mix together well the eggs, milk and flour and pour over mixture making sure it at least comes up to the top of the chiles if not covering them. Bake for 20-30 minutes or until all the egg is set. Let cool 10 minutes and slice and serve with some salsa, sour cream, avocado or whatever you like.

Chicken Pasta Salad

This is an old recipe of mine, I started making it 10 years ago when my husband and I first got together. It’s super easy, if you cook your chicken in advance you can have all the prep done before the pasta is cooked. It’s a fair amount of chopping but it’s worth it. And the bonus is that it doesn’t need to be refrigerated so it’s a great picnic or pot luck food.

Ingredients
1 pound short pasta with lots of nooks and crannies, curly (fusilli), bell shaped (campanelle), or radiators (radiatore) work best
1 can diced tomatoes
1 medium can sliced black olives, drained
1 8oz container crumbled feta cheese
1 14oz jar marinated artichoke hearts, save the marinade
1 avocado, ripe but firm, diced
1/4 cup red onion, diced, or 2 green onions, finely sliced
1/4 cup diced red bell pepper
2 pounds chicken breast or thighs, boneless and skinless, cooked, cooled and diced
1/4 cup teriyaki sauce
1/4 cup lemon juice
2 cloves of garlic, diced finely
2 tablespoons fresh basil, diced finely
black pepper to taste

Cook the chicken first. In a pan on low heat add chicken, 2 tablespoons teriyaki sauce, 2 tablespoons lemon juice and about 1/4 cup water. Once cooked let cool and save the juice from cooking.

While the pasta is cooking combine everything else except the artichoke marinade. Once the past is drained run cold water over it until it is cool. Combine with the rest of the mixture and taste for seasoning. If the past is dry, needs more sauce, you can add a little of the artichoke marinade.

It’s best cold and it’s even better if it’s sit in the fridge for a couple hours before serving. Again, it doesn’t need to be cold so you don’t have to stress if you can’t keep it in the fridge.

Pork Verde

This is totally my version of this. No recipe used, just trying out an idea. And it turned out great!

Ingredients
1 pound pork*
2 cups water
1 chicken bullion cube
2 small cans diced green chiles
1 small onion, diced
2 bell peppers, red and green, cut into short strips
2 cups cooked rice
1 cup grated cheese
1 avocado, diced
1 tomato, diced
sour cream
lime, cut into wedges

In the crock pot put the pork, water and chicken bullion cube. Cook on high for 4 hours or low for 6-8 hours. 1 hour before pork is done cooking, using 2 forks, shred pork and add onion and bell peppers. Once the pork and veggies are done cooking drain all but 1/2 cup of the cooking liquid and discard. Put the 1/2 cup of cooking liquid along with the diced green chiles into the pork and veggies. Mix together. Serve over rice with cheese, avocado, tomatoes and sour cream on top, lime wedge on the side.

Last Minute Fajita Style Chicken Dinner

I’m really more of a last minute cook. I don’t like planning ahead. I’d much rather look at what I have and throw something together. Most of the time it turns out to be better than a recipe I’ve followed.

Last night this was the case. It was 6:00, my husband was due home from work shortly. No dinner plans really. I took a quick inventory of what I had and threw this together. It took a total of about 20 minutes to cook and it was delicious!

Ingredients
1 pound chicken breasts, sliced thin
1 cup sliced onion
2 cups sliced bell pepper
1 can fire roasted tomatoes, drained, save the juice
1 small can diced green chiles
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon salt
1 tablespoon oil
1 cup medium grain rice
2 cups water
1 cup grated cheese (cheddar is better)
a couple dollops of cream cheese
hot sauce (optional)

In a small pot with a lid add rice, water, 1/2 teaspoon salt, juice from the tomatoes and 1 tablespoon diced green chiles. Bring to a boil and cover, turning heat down to low, cooking for 15 minutes. When done leave lid on until you are ready to serve.

In a pan on high heat warm oil and add chicken and chili powder and garlic powder. Toss until chicken is cooked through. Remove from pan and set aside. Add to pan peppers and onions, tossing until the edges start to cook. Add tomatoes and green chiles and chicken. Toss together and reduce heat to low. Cook for 5 more minutes. Serve over rice with cheese and sour cream. You can add hot sauce if you think it needs it.

Basic Meatloaf

This is my recipe for basic meatloaf. You can add all kinds of things to it and swap out ingredients for other flavors you might be wanting. Pretty easy and quick.

Ingredients
1 pound lean ground beef
1/4 cup onions, diced, sauted and cooled
1 egg
1/4 cup bread crumbs
2 tablespoons worcestershire sauce
2 tablespoons ketchup
1 tablespoon deli mustard
1 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1/2 cup ketchup

Preheat oven to 350. Mix together egg, bread crumbs, worcestershire sauce, 2 tablespoons ketchup, onion, mustard, garlic powder and pepper. Gently mix in meat, don’t squish it together, it will make it tough. Shape meatloaf mixture in a baking dish making sure it’s large enough for 2 inches around each side of the meatloaf so the heat will cook it evenly and the grease will have a place to go. Cover with the 1/2 cup ketchup and bake for 45 minutes. Let cool for 10-15 minutes before cutting and serving.

Substitutions: you can use BBQ sauce instead of the ketchup and add 1/2 cup grated cheese to make a cheese burger meatloaf.

Or you can add diced carrots and celery and mushrooms, sauted and cooled first, to the original mixture for more veggies in the mix.

You can also add 1/4 cup cooked and crumbled bacon and 1/4 cup cheese to the mixture for something different.

My mom always put a couple cloves into the top of the meatloaf before cooking and then removed them before cooking and it added an interesting flavor. If you would like to try this I would recommend mixing in 1/8, or just a sprinkle, of ground cloves to the mixture before you mix in the meat.

You can use ground pork, chicken or turkey if you like but the cooking times will be a little different and you will need to check it often to make sure it doesn’t get over cooked. Or you can use 1/2 pound ground beef and 1/2 pound ground pork for a juicer meatloaf.

This recipe also makes great meat balls, just add 1 tablespoon milk and mix in before you add the meat. Roll into balls and brown in a skillet or bake in the oven on a sheet pan for 15-20 minutes in a 350 oven. Or you can throw them in a crock pot with a tomato sauce and cook on low for 4 hours.

Feta Stuffed Chicken Breast

We had this the other night. It was excellent. I’m a big fan of stuffed anything but this topped the charts for stuffed chicken breast. And face it, we are all looking for a new way to make chicken.

Ingredients
4 chicken breasts, boneless and skinless
1/2 cup feta cheese
1/2 cup white cheddar cheese, shredded
2 tablespoons fresh basil, minced
fresh ground pepper

Preheat oven to 350. Cut open the side of the chicken breast and make a pocket in the chicken. Combine the feta, white cheddar, basil and some fresh ground black pepper. Stuff into the pocket that you made in the chicken breast. Heat a little oil in an oven safe skillet and brown one side of the chicken. Flip chicken over when brown and move skillet into hot oven for about 20 minutes. Check chicken for doneness but don’t let it get over cooked. Once chicken is cooked let rest for 10 minutes before slicing and serving.