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Author: cmtobin

  • Huevos Rancheros (Para Dos)

    2 Large eggs
    1 Tbsp Unsalted butter
    2 Fresh corn tortillas
    1 Large avocado
    1 Cup of pinto beans (or refried)
    1 Cup shredded mild cheddar cheese (or cheese of your choice)
    1/2 Cup salsa (can also use salsa verde)

    Slice avocado in two, remove pit and cut into long slivers and set aside.

    Warm beans on low heat in small-medium sauce pan and simmer while preparing eggs. To add an extra kick to the beans, feel free to add a few dashes of hot sauce. Add butter to frying pan with medium-low heat and fry two eggs. While eggs are cooking, shred cheese. When eggs are done, remove from pan and add tortillas to the pan to heat. When tortillas are heated, place on plate, add beans, cheese and eggs on top. Add sliced avocado and salsa.

    To add a little more heat, add chipotle sour cream by mixing 1 Tsp adobo sauce and 2 Tbspof sour cream.

    Heuvos Rancheros
    Heuvos Rancheros

  • Rachel’s Jambalaya

    2 cups of white or brown rice
    1 tablespoon of olive oil
    1 tablespoon of butter
    1 package of Pork Keilbasa
    1 cooked chicken breast, cubed
    1 onion, chopped
    2 ribs of celery, chopped
    1 tablespoon flour
    1 bay leaf
    Hot Sauce or Cayenne Pepper to taste
    1 14 ounce can of diced tomatoes
    1 14 ounce can of low sodium chicken broth
    2 teaspoons cumin
    1 teaspoon chili powder
    1 teaspoon poultry seasoning
    1 teaspoon Worchestershire Sauce

    In a large non-stick skillet over medium heat with olive oil and butter, cook chicken until brown and cube, about 3 minutes.  Add sausage and cook 3 more minutes.  Add onion, celery and cayenne and cook for 2 minutes.  Sprinkle flour over the mixture and stir constantly for 2 minutes.  Stir in tomatoes and broth.  Season with cumin, chili powder, poultry seasoning and Worchestershire sauce.  Bring to a boil, then remove from heat.  Stir until thickened.

    Serve over rice or with rice on the side.

  • Chicken and Summer Squash Tostadas

    1 teaspoon ground cumin
    1/4 teaspoon each of salt and pepper
    2 teaspoons of canola oil
    12 ounces of chicken tenders
    1 cup of chopped red onion
    1 can of whole corn kernels
    1 cup of chopped zucchini and/or yellow squash
    1/2 cup of salsa verde (such as Herdez)
    3 tablespoons of chopped cilantro, divided

    1 cup of shredded Monterey Jack or Jalapeno Pepper Jack Cheese

    Rub chicken with cumin, salt and pepper and grill on BBQ or cook on stove top in a large non-stick pan over medium high heat.   In another large non-stick pan, cook onion, corn, and zucchini/squash mixture.  Saute for 3 minutes or until soft.  Add cubed chicken from grill or pan.  Stir in salsa and cilantro and cook until water evaporates, about 5 minutes.  Stir frequently.

    Preheat broiler.  Layer two tortillas at a time on a pan.  Spray with cooking spray and broil for 3 minutes or until lightly brown.  When all the tortillas are broiled, spoon chicken mixture and a handful of cheese in the center of the tortilla and return to broiler for 2 more minutes or until cheese melts.  Continue with all of the tortillas.  Sprinkle tostadas with cilantro and serve immediately.

    Grilled Summer Tostadas
    Grilled Summer Tostadas

  • Chicken Breasts Stuffed with Artichokes, Lemon and Herbed Goat Cheese

    1 1/2 tablespoons of Italian-seasoned breadcrumbs
    1 teaspoon grated lemon rind
    1/4 teaspoon salt
    1/4 teaspoon fresh ground pepper
    1 (6 ounce) jar of Marinated artichoke hearts, drained and chopped
    1 3 ounce package of herbed goat cheese
    2 (6 ounce) boneless, skinless chicken breast halves

    Cooking Spray

    Preheat the oven to 375 degrees.  Combine first 6 ingredients and stir well.  Place each half breast between 2 sheets of heavy duty plastic wrap or parchment paper and pound with a meat mallet.  Top each breast half with 2 tablespoons of the cheese mixture and roll up. Tuck in the sides and secure with wooden picks or skewers.

    Heat a large non-stick skillet coated with cooking spray over medium-high heat.  Add chicken to the pan and cook for three minutes on each side or each side or until brown.  Wrap handle of pan with foil and bake at 375 for 15 minutes or until the chicken is done.  Yields 2 servings