Huevos Rancheros Salad

Huevos Rancheros Salad

I found this  recipe in the Rachel Ray Magazine for October 2010. 

The picture looked simply amazing. 

I made a few adjustments to accompany my picky palate, but the results were delicious!! 

What you need:

1/2 cup green salsa or tomatillo salsa (I used green salsa) 

1/4 cup extra-virgin olive oil

salt and pepper

one can black beans, drained 

4 cups tortilla chips

4 ounces shredded monterey jack cheese   (i just bought a small block and used about half of it)

some lettuce, enough for how ever many salads you are making (I used romaine lettuce)

3-4 eggs

1 avocado (optional)

What you do: 

1. Preheat your oven broier. Line a baking sheet with parchment if you want to. In a medium bowl, whisk together 1/2 cup of the salsa and 2 tablespoons of olive oil, season with salt and pepper. 

2. In a small bowl, mash half of the black beans with the remaining salsa. 

3. Arrange the tortilla chips on the pan and top with the mashed beans and cheese. 

4. In a bowl, toss the lettuce and remaining balck beans with the salsa. 

5. Meanwhile, in a large nonstick skillet, fry the eggs in the remaining 2 tablespoons of olive oil over medium-high heat. Place an egg on top of each salad. (I scrambled my eggs because I do not like runny yolk, but I scrambled them with a little oil, and they were delicious!!)

Now, make your salads. Top with avocado if you want. 

This was sooo good. We both gave it an A+!!

Teriyaki Chicken and Rice (Crock Pot)

Teriyaki Chicken and Rice (CrockPot)

I made up this recipe, but I am sure it has been done before because it is so easy. It was pretty tasty and the chicken was tender. 

What you need: 

2 large boneless skinless chicken breasts

1/2 cup water

1 can pineapple chunks

1 bottle Teriyaki marinade (I used Lawrey's)

some rice to cook in a rice cooker

What you do: 

Put the chicken breasts in the bottom of the CrockPot. (I cut mine in half so I had 4 pieces)

add the water. 

Pour in the entire bottle of teriyaki marinade.

Pour in the pineapple chunks, along with the juice. 

Cook on high for 4-5 hours, or on low for 5-6 hours. 

What we thought: 

Kyle: B   Marie: A-

Super easy to make, try it out. Perfect Sunday Dinner to make during church.  

Southern Style Mac & Cheese

Southern Style Mac and Cheese

I find my recipes from many different places. This particular recipe I found on Plain Chicken. The link is on the side of my blog if you are interested. 

What you need:

4 Tbsp butter, cut into pieces
8 oz uncooked elbow macaroni
3 eggs, lightly beaten
1 cup milk
1/2 cup sour cream
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dry mustard
2 1/2 cups grated cheddar cheese

What you do: 

Preheat oven to 350. In a large pot of boiling salted water, cook the macaroni according to the package directions.

In a medium bowl, mix together the butter, eggs, milk, sour cream, salt, pepper and dry mustard. Drain the macaroni, transfer it to a large bowl, and stir in 2 cups of cheese. Add the egg and milk mixture and stir to combine. Pour into a 9-inch baking dish and bake for 30 minutes. Top with remaining cheese and broil until golden.

How did it go?  AMAZING! It went really great. Firstly, it is more like a casserole texture than a milky, cheesy concoction. But, super delicious!! I had 2 servings. Very tasty. The egg is a nice touch. 

I would make this again. For sure. 

Kyle gave it a B+   Marie:  A-

Sweet and Tomato Chicken and Rice

Sweet and Tomato Chicken and Rice

To make or not to make? This was the question for a while in our house. I found the recipe on campbell's.com. It was one of the only recipes that was healthy and not full of cream of chicken soup or cream cheese, etc. I printed it off and there it sat in our recipe pile for 2 months. 

But, one day, I had to work until 8pm. I usually have something ready to eat when I get home, but life has gotten crazy so this day I didn't. I found that recipe and set out the ingredients for Kyle to produce it. And he did!

What you need:3 boneless skinless chicken breasts

1 can, regular sized campbells tomato soup (I used the healthy choice kind)
1 tablespoon butter
1/4 cup water
1 tablespoon brown sugar, packed
1 tablespoon apple cider vinegar
3-4 cups cooked rice
What to do: 
Heat butter in a skillet over medium-high hear. Add the chicken and cook for about 10 minutes until well browned on both sides.
Stir the soup, water, brown sugar, and vinegar, int he skillet and heat to a boil.
Reduce heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve chicken with the rice.
Our thoughts: Kyle really liked it. Gave it an A-. I liked it ok. I apparently do not love tomato flavors unless it is a real tomato. I give it a B+. Bottom line. I am sure we will make it again in about 2 months. But, not good enough to make next week or anything. Give it a try!