A few adaptations that I made to the recipe below are as follows:
Huevos Rancheros is one of my all-time favorite breakfasts...I honestly make it like 6-8 times a month. But sometimes an old favorite needs a new twist. So I posted this picture of one of my random weekend breakfast creations on Facebook a while back and have been getting pestered by family and friends for the recipe ever since. So while it isn't a formal recipe per se, it did turn out quite delicious so I thought I'd share...enter SavoryGirl's Huevos Rancheros Cups!
Serves 24 corn tortillas (mini slider-sized tortillas if you can find them)
1 can black beans
1 can chopped jalapeños
1 shallot, minced
¼ cup chopped cilantro
salt & pepper to taste
shredded cheddar or mexican-blend cheese
salsa, for serving
Move oven rack to upper third of oven. Preheat oven to 350°
Mix together black beans, jalapeños, minced shallot, chopped cilantro and salt & pepper to taste. Set aside.
Evenly coat the inside of four 10-oz ramekins with olive oil or spray oil. Stack 4 corn tortillas on a paper towel and microwave for 15 seconds to soften. Gently push each tortilla into a ramekin so it lines the inside like a muffin cup.
Spoon two heaping spoonfuls of the black bean mixture into each tortilla. Crack an egg on top of bean mixture. Season with salt and pepper.
Place in oven for 20 minutes or until whites begin to set around the edges. Sprinkle with shredded cheese to cover top of the egg. Bake for another 5-7 minutes until white is fully set, but yolks are still soft.
Gently ease tortilla cup out of each ramekin with a spoon onto a plate. Serve with salsa, dig in and enjoy.
Christian and I often joke that we must have been Mexican in our past lives because we absolutely love anything Mexican inspired...and the spicier the better! We've mastered our very own version of Posole and make Eva Longoria's Tortilla Soup, which is always quite a hit. While we love both of these soups, we've been making them for years so when I first saw this recipe in Bon Appétit described as a fresh new take on Tortilla Soup, I knew we had to give it a try. I sure am glad that I did, because it is fantastic. Pretty different from your traditional chicken tortilla soup but still spicy and super satisfying. The chile-mint salsa is a winner and really makes the soup, but beware because a little bit goes a long way!
Since we enjoyed this dish so much I know we're going to make it pretty often, so I would likely adapt the original recipe to make it a bit quicker and easier without sacrificing too much taste (in my opinion). So while the core of the original recipe is based around cooking the whole chicken in the broth you'll see below that I'm making a few adjustments to make it easier and healthier. Otherwise, this recipe is just perfect and delicious as is!
This is one of those recipes that has been hiding in my binder for a while....over a year to be exact. So when I stumbled upon it recently we added it to a menu and boy are we glad that we did! Christian actually made it since I was running late but he says it was pretty darn easy for how gourmet and delicious it turned out. We did decide to cheat slightly though...we used canned low-fat refried beans instead of making them ourselves, but it worked out just fine for us!
The recipe can be found here, on the Epicurious/Bon Appétit website from January, 2011. Perfect for this time of year since fennel is in season!
How could I forget to include a Cinco de Mayo dinner in this week’s menu?! Christian and I love going to Mexico and in fact spent our honeymoon about 6 years ago there. We also work Mexican inspired dishes into rotation so regularly that we often joke that we must have been Mexican in a past life...so we simply can’t skip the Cinco de Mayo festivities even if we do stay home. That means I’ll be swapping out the White Bean & Kale Soup on this week’s menu for the Cinco de Mayo menu below (since I have the ingredients for the soup though I’ll make that next week....thankfully kale lasts forever!).
If you haven’t been to the Oxbow Public Market you should check it out, it’s fabulous. If your from the Bay Area, upon arriving it will be no surprise to learn that the founder, Steve Carlin, has 20 years of experience with the Oakville Grocery Company and was a project manager of the San Francisco Ferry Building Marketplace. It’s right across the river from downtown Napa where other fabulous foodie outposts are as well, such as the Fatted Calf Charcuterie and Model Bakery.