Huevos Rancheros

Huevos rancheros is a super tasty breakfast for a leisurely weekend morning! I absolutely love these flavors, and it reminds me of when I used to live in southern California. This recipe is adapted from a Jamie Deen recipe.

Ingredients

15 oz can whole peeled tomatoes, undrained

1/4 cup fresh cilantro, plus more for garnish

1/4 cup onion, diced

1 large clove garlic, peeled and crushed

1 jalapeno pepper, seeded and finely chopped

1/2 teaspoon salt

2 medium sized chorizo,  skin removed, chopped into small chunks

vegetable oil

corn tortillas (4-6 as need)

16 oz can refried beans

4 large eggs

guacamole (Trader Joe's brand is very good)

3/4 cup grated Monterey Jack (or cheddar), for serving

sour cream, for serving

Directions

In a food processor, combine the tomatoes with their juice, cilantro, onions, garlic, jalapeno, and salt.

Blitz until smooth, and then pour into a small sauce pan and simmer over a medium heat for about 10 minutes. Cover and keep warm over a low heat.

In a large frying pan cook the chorizo for about 5 minutes until browned. Then add the chorizo to the sauce and cover again.

Give the frying pan a quick wipe, and add a little vegetable oil if necessary, and cook the tortillas one by one for about 30 seconds on each side until lightly golden, adding a little vegetable oil if needed. Be careful not to overcook.

Heat or microwave the refried beans, and spread a spoonful or two onto the tortillas. Cover with foil and set aside or put on a cookie sheet in an oven on a very low heat.

In the same frying pan cook the eggs for about a minute or so until the bottoms are set. Then cover and cook for another minute or so until cooked.

Put one egg on top of each tortilla and ladle the warm tomato sauce over the top. Serve with the guacamole, cheese and additional cilantro. Top with a dollop of sour cream!

Delicious!

Chocolate Soufflé

This is my Granny Alice's recipe. She used to love to make puddings, especially ones cooked in a water bath. It's the perfect comfort food, and just the thing when you need some of your Granny's loving.
1/3 c seed pearl tapioca
1/2 c sugar 
1/4 tsp salt 
1/4 c unsweetened Dutch cocoa 
2 c milk 
2 Tsp butter, unsalted 
3 egg yolks, well-beaten 
3 egg whites, whisked

Preheat oven to 350°F.
Boil the tapioca, sugar, salt, cocoa and milk for about 10 minutes or
so, stirring constantly. 
Stir in the butter and allow the mixture to cool slightly. 
Add the egg yolks, and stir well, and then fold in the egg whites.
Carefully pour the chocolate mixture into a buttered casserole dish,
and place in a water bath.
Bake for about 50 to 60 minutes.

Zucchini Bread

I've been trying out several zucchini recipes this summer, and I think this might be the one! I've adapted it from a recipe from the Joy of Baking web site by adding more spices, some lime juice and a coffee crumb type topping. I've also made the cream cheese frosting a bit sharper by not using butter and reducing the sugar. I think this recipe is definitely a keeper!

1/2 cup walnuts
1 cup shredded zucchini 
1 grated raw apple 
1 1/2 cups flour 
1 tsp baking soda 
1/4 tsp baking powder 
1/4 tsp salt 
1 tsp ground cinnamon 
1/4 tsp ground nutmeg 
1/4 cup corn oil 
1/4 cup olive oil 
1 cup sugar 
2 large eggs 
1 tsp pure vanilla extract 
1 Tsp lime juice 
1/2 cup unsweetened coconut

Crunch Topping 
1/2 cup brown sugar 
1/2 cup flour 
1 Tsp butter 
1 tsp cinnamon 
1/4 cup chopped walnuts 

Cream Cheese Frosting
4 ozs cream cheese at room temperature
2 Tsp confectioners’ sugar 
1/2 tsp pure vanilla extract 

Preheat oven to 350 degrees F. Line a 9 x 5 x 3 inch loaf pan with parchment paper. Lightly toast the walnuts for about 5 minutes until lightly browned, cool and then chop coarsely. Grate the zucchini and peel and grate the apple. In a large bowl, whisk together the flour, baking soda, baking powder, salt and spices, and set aside. 

In the bowl of an electric mixer beat the oil, sugar, eggs, vanilla extract and lime juice for about 2 minutes. Stir in the grated zucchini and apple, and then add the flour mixture, stirring just until combined. Fold in the nuts and coconut. 

Pour the mixture into the lined loaf pan. Mix the crunch topping ingredients together, and crumble on top of the batter, and then bake for about 55 minutes. 

Lift the bread out of the loaf pan (using parchment paper makes this step very easy), and cool on a wire rack. Slice and smear with the cream cheese frosting. I hope you like it!

Pear Clafouti

Based on a recipe by the Barefoot Contessa

"This is delicious with its delicate custard, and looks beautiful when it comes out of the oven, all puffed up with pears popping out of the top!"

Ingredients

1 tablespoon unsalted butter, at room temperature

1/3 cup plus 1 tablespoon granulated sugar

3 large eggs, at room temperature

6 tablespoons flour

1 1/2 cups light or heavy or cream

2 teaspoons vanilla extract

1 teaspoon grated lemon zest

1/4 teaspoon kosher salt

2 tablespoons Cointreau

4 ripe pears

Directions

1. Preheat the oven to 375 degrees F.
2. Butter the inside of a 10 inch round Pyrex baking dish, and sprinkle with 1 tablespoon of sugar.
3. Beat the eggs and the remaining sugar until light and fluffy. Then mix in the flour, cream, vanilla extract, lemon zest, salt, and Cointreau. Put the custard mixture aside for 10 minutes or so.
4. Meanwhile peel, halve, core, and slice the pears and arrange them in the baking dish. Pour the batter over the pears and bake until the top is golden brown, 35 to 40 minutes. Serve warm or at room temperature.