Saturday, September 26, 2009

Huevos Rancheros

My brother (David) and his wife (Jackie) made these for us when we were at their house in Napa earlier this summer, and they were so delicious that I had to make them at home! They are pretty easy, and so delicious!

Huevos Rancheros
From: David & Jackie

1 can Black beans (drained but not rinsed)
1/2 Onion (chopped)
1 clove of garlic (minced)
Shredded Cheese
Eggs (we poached ours, but you could also fry or scramble them)

Sour Cream
Hot sauce

1. Saute Onions and Garlic in Oil, then add Black beans. Heat through. (I didn't use onions this time because I forgot to buy one, but I will next time)

2. Preheat Oven to 350. On a cookie sheet place 4 tostadas. Layer each one with a layer of Black beans, then a layer of salsa, followed by a layer of cheese.

3. Place in the oven and heat through (5 - 10 min). While heating poach (or fry, or scramble) 4 eggs (one for each tostada).

4. Remove from Oven, top with egg, and garnish with hot sauce, avocado, and sour cream.

Tuesday, September 22, 2009

Buffalo Chicken Dip

Since football season is now under way, I usually start to try out new appetizers and dips (along with soups, but it still to warm out for that yet). This Dip is apparently not new at all, but I first heard about it at The Bitten Word. However you can also make it the way you see it on the FRANK'S® REDHOT® page. Below is the one I made and thought was best.
Buffalo Chicken Dip
From: The Bitten Word

8 oz pkg Cream Cheese (Softened)
1/4 cup ranch salad dressing
1/4 cup Blue cheese salad dressing
1/2 cup buffalo sauce
1/2 cup shredded mozzarella cheese (or crumbled blue cheese)
2 cups shredded meat from fully cooked rotisserie chicken

1. Pre-heat oven to 350.

2. In a deep baking dish, mix cream cheese, Salad dressing, buffalo sauce, and cheese. Stir until combined. Stir in Chicken

3. Bake uncovered for 20-25 minutes until heated through. Serve with tortilla chips (or bread)

Friday, September 4, 2009

Turkey Lettuce Wraps

We really love the Lettuce Wraps at P.F. Chang's so when I found this recipe, I knew I had to try it. I changed a couple things, and now we have it fairly regularly and love it! Although I have a hard time getting the lettuce to stay wrapped around the meat as I eat it, so if anyone has any suggestions let me know!

Turkey Lettuce Wraps
From: Kalyn's Kitchen

Olive Oil
1/2 red onion (chopped)
1/2 bell pepper (chopped)
2 cloves Garlic (minced)
2 Tbsp Ginger root (grated)
Chopped Cilantro
1 Lb Ground Turkey
4 Tbsp Soy Sauce
1 Tbsp Sriracha Hot Sauce (or other hot sauce)
1 Tbsp Brown Sugar
1 Head iceberg Lettuce

1. Chop Onion, Pepper, Cilantro, Garlic, and Grate ginger. (use as much cilantro as you feel like pulling off :))

2. Heat oil in wok or large frying pan, add onion and pepper and saute for 2 min.

3. Add garlic and ginger and saute one more minute

4. Add ground turkey and mix with vegetables. Allow to cook for 4 minutes or so.

5. Add soy sauce, Sriracha Sauce, and brown sugar.

6. Continue to cook turkey is brown and crumbles (3- 5min)

7. When Turkey is done cooking, add chopped cilantro and cook for another minute

8. Serve inside individual lettuce leaves and wrap lettuce around the mixture. Add rice if desired (we often add Brown rice, But it is good without as well if you are trying to stay away from carbs)


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