Tag Archives: Sour Cream

Huevos Rancheros and 7 Layer Mexican Dip

I always make a corned beef and cabbage for a St Patrick’s Day dinner, come May I always make something to celebrate Cinco De Mayo and 4th of July requires something red white and blue for dessert. You get the picture, I’m pretty sure I just enjoy making something a little different and I know we like to eat everything so we’ll just about celebrate every holiday no matter who’s it is.

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I have been trying to come up with a few things to make for this year’s Cinco De Mayo. It being on a Tuesday it needs to be a few things I can either prepare ahead of time or something I can throw together fairly quickly. You might even have the ingredients on hand.

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A couple of months ago I made some Huevos Rancheros for breakfast, the version I made went together pretty fast and tasted delicious, you could definitely throw this together and have it on the table within 15-20 minutes max. Maybe not for everyone but I am all over this for this Tuesday.

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Huevos Rancheros

Flour or Corn tortilla

Refried Beans

Eggs

Sour Cream

Fresh Cilantro

Chives or Green Onions (opt)

Salsa

Cheddar Cheese

Olive oil

Heat up the refried beans in a small sauce pan and set aside.

In a small fry pan add the oil and fry the tortilla till crispy on both sides, remove to a plate. If needed add a little oil or butter to the same fry pan, pan fry your eggs, we like over easy, and you can make them anyway you like them.

Layer tortilla, beans, cheese, egg, salsa, sour cream, chives or onions = Enjoy!!!!

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Mexican 7 Layer Dip

Here is a bonus that you must make if you are having or going to a party. I will confess I made this just for us, it took us a few days to eat it but it was damn good!!!

Refried beans

Sour cream

Taco seasoning mix

Prepared salsa

Lettuce shredded

Shredded cheddar cheese

Chopped tomatoes – seeded will help with how wet the dip gets – I always seed mine

Green onions

Mix the taco seasoning into the sour cream, set aside.

Layer refried beans, sour cream mix, salsa, lettuce, cheese, tomatoes top with green onions

Happy Cinco De Mayo!!!!!

Mexican Pork Stew – easy and delicious

In cooking I truly believe that a recipe is just a place to start; use it more as a guideline than a rule. I have heard many people in my classes that only feel comfortable with following the recipe word for word. I do try to make a new recipe as written but more times than not I end up changing it, a little more of this, less of that, I’m not a mushroom fan so I have been known to grind them up, I probably shouldn’t have confessed that. Sometimes I change it for my families’ tastes; other times it is just a matter of finding what I can at my local grocery store. I would never, not try a recipe that sounded interesting to me just because I couldn’t find one particular ingredient, there are always exceptions to this rule but as far as flavorings go I feel you can use whatever floats your boat.

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Case in point a couple of years ago my sister-in-law was visiting for Christmas and while I was at work she put together her rendition of Mexican Pork Stew. She didn’t have her recipe on hand but had made it many times before so she headed out to our local grocery store.  It recall chuckling while she told me what was supposed to be in it versus what she found to substitute for the ingredients that she couldn’t find. Just recently she photocopied the page in her cookbook with the actual recipe.

Original version                               Adapted version

Canned tomatillos                               Salsa verde

Diced/seeded tomatoes                      Canned Diced tomatoes

Green hot chilies seeded                    Can diced green chilies

Since I had never had the “real” one and the one she made from my store was delicious I have made hers a few times and every time it gets eaten as a snack just heated up in a small bowl, made into a taco, and served over rice or noodle.

I hope you get a little adventurous and don’t shy away from a recipe just because there is something in it you are not a fan of, just substitute it for something you do like. Who knows you could come up with something even better than the original.

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Mexican Pork Stew – My version adapted from Debs’ which was adapted from San Francisco A la Carte cookbook

3 pound boneless pork cut into 2-inch cubes

2 tbs olive oil

1 large onion diced

3 cloves crushed garlic

1 14.5 ounce can diced tomatoes – I had some small tomatoes I needed to use so I seeded, chopped and added them

1 4.5 ounce can of green chilies

1 tsp dried oregano

1 tsp sugar

1 tsp cumin

Salt and Pepper to taste

2 chorizo sausages skinned, sliced browned

1 cup chicken broth

In a saute pan add the oil and brown the pork on all sides small batches at a time; careful not to over crowd, place your crock-pot near the stove and transfer the browned pork into the crock-pot. Brown the chorizo I placed all of these in the pan and watched to get some brown on them, add to the crock. If the pan is dry use a little more oil. Saute the onions for a couple of minutes; add the garlic and cook a little longer; careful not to brown the garlic. Add everything to the crock-pot; cover to about halfway up the pot with chicken stock. Cook on low all day or on high 4-5 hours.

Serve with a sprinkle of cheddar cheese and some sour cream.  Sliced avocado is also wonderful served on top. Great served over rice or pasta or served with mashed potatoes. Also great as a taco, be sure to use a slotted spoon to drain the liquid.  I also just love some in a small bowl with a sprinkle of shredded cheddar cheese and a dollop of sour cream.  endless possibilities.

Being Frugal – It’s a good thing

Last weekend my refrigerator was severely overloaded; my house was full of people and I had a lot of “different” ingredients leftover after it was all said and done. I really hate throwing food away so I try to use up whatever is left over before it goes bad.  I love finding a recipe, buying the ingredients, making and eating whatever it may be.  I am sure I am not alone in this where you find yourself with some ingredients that generally are not found in your fridge very often.  I had some leftover Buttermilk, Blueberries (I forgot to put them out) and some Heavy Cream.  I was reading one of my magazines that I subscribe to this last week and came across a couple of recipes that uses some of my leftover ingredients; I guess it was meant to be.

 

Blueberry Muffins

Blueberry Muffins

 

Blueberry Scones

Blueberry Scones

 

 

 

 

 

 

 

 

 

So I made Blueberry Muffins and Blueberry Scones this morning and they are both really delicious! I have actually never made scones before. I have no idea what I was waiting for, they are very easy to make and they don’t have to be pretty; though I am sure I could have measured them out perfectly and formed them just right.  I did not, I just plopped them on the baking sheet and put them in the oven; 20 minutes later YUM!  Let’s just call my scones rustic and I am OK with it.

Blueberry Muffins

2 Cups AP flour

¼ Cup sugar

1 ½ tsp Baking Powder

½ tsp Baking Soda

½ tsp Salt

2/3 Cup Buttermilk

½ Cup Sour Cream

2 Eggs

3 + 2 TBS melted butter

1 6 ounce container blueberries

Sugar in the Raw for dusting after baking

Preheat oven 400’ grease 12 muffin cups, set aside

I tend to use my stand mixer for majority of my baking, but you need to be gentle with these dough’s, you don’t want to over mix them and you will need to fold in the blueberries so they do not turn to mush. With that being said, I used my stand mixer creature of habit.

Add all the dry ingredients to your bowl and stir together; set aside. Whisk together buttermilk, sour cream, eggs and 3 Tbs butter.  Add to flour mixture. Stir until just moistened. Do not over mix; batter should still be lumpy.  Gently fold in the blueberries.  Spoon batter into prepared muffin cups. Filling each three-fourths full; bake 18 minutes or until golden brown.

 

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Brush with remaining butter and sprinkle with Turbinado Sugar aka Sugar in the Raw. Don’t stress over this, if you don’t normally use it you don’t need to buy any just use regular sugar.

On our honeymoon 25 years ago we were introduced to sugar in the raw on the island of Barbados and have been using it every morning ever since; in his coffee and in my tea.

Cool in muffin cups on a wire rack for 5 minutes.  Make sure to let the muffins rest the 5 minutes so they don’t fall apart but do not wait too long that they become soggy.

Blueberry Scones

2 Cups AP flour

1 Tbs baking powder

½ tsp salt

2 Tbs sugar

5 Tbs cold unsalted butter

1 6 ounce container of blueberries

1 ¼ Cup heavy cream

Gently whisk dry ingredients together. Grate the butter on the course side of a box grater and add to the dry ingredients; gently toss to combine.  Fold the blueberries into the dry mixture.  Make a well in the center and pour the heavy cream in. Fold everything together just to incorporate; do not over mix.  Divide dough into 12 equal pieces and form into mounds.

Preheat over 400’ either use parchment or silpat lined baking sheet.  Bake 16-20 minutes or until tops are barley golden brown.

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