Mexican Baked Eggs

Mexican Baked Eggs

Eggs baked in spicy black bean and tomato sauce topped with melted cheese.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

• 1 tablespoon corn oil
• 1 small onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon cumin, toasted and ground
• 1 teaspoon chipotle chili powder
• 2 jalapeno peppers, diced
• 1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
• 1 (19 ounce) can black beans, rinsed and drained
• 1 teaspoon oregano
• salt and pepper to taste
• 1 handful cilantro, chopped
• 4 eggs
• 1/2 cup grated cheese such as jack and cheddar

Directions

1. Heat the oil in a pan over medium heat.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute.
4. Add the tomatoes, black beans, oregano, salt and pepper and bring to a boil.
5. Reduce heat and simmer until the sauce thickens, about 20 minutes.
6. Remove from heat and stir in the cilantro.
7. Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.
8. Bake in a preheated 350F oven until the eggs just start to set, about 5-8 minutes.
9. Top with the cheese and broil until it melts, no more than a minute or so.

I found the recipe here:  www.closetcooking.com/2011/09/mexic...

Bloody Mary

Bloody Mary
Sharon (GatorGrrrl)

48 oz container of tomato juice (I use Spicy V-8)
3 oz. lime juice
2 oz. Worcheshire sauce
1-2 tbsp horseradish
dash of hot sauce
1 pint (2 cups) vodka

Optional: Garnish with wedges of lime, olive, picked okra or asparagus and a stalk of celery

Mix all the incredients and let the flavors meld at least 1 hour but the longer the better. This will keep for 2 weeks in the frig and gets better with time.

Salmon and Garden Veggie Salad

Karen McCurdy Pressler Tonight we cut up a huge bowl of fresh raw cucumber, zucchini, tomato, avacado, garlic, and a little onion. Then we sauteed salmon and mushrooms in worchestershire sauce, olive oil and braggs in a pan. When the salmon was done we chunked it up and poured all that over our fresh veggies, tossed it together and WOW! - wonderful salad!!

From Facebook

Pecan Crusted Chicken

The original recipe called for Nutmeg but warned that it's so strong that some may not like it.  I used a dash of Cinnamon instead and really liked that flavor!  This was an easy dinner on a weeknight & done in less than 30 minutes!

Pecan Crusted Chicken
mom2brs via navywifecook

Ingredients:
8 boneless skinless chicken thighs
1 egg
1 cup finely chopped pecans
1 cup crushed up saltine crackers
Salt & Pepper
1/4 tsp Cinnamon (or Nutmeg)
1-2 tbsp olive oil

Directions:
Pound chicken to slightly flatten.  Season with a little Salt & Pepper
In a shallow dish, beat egg.  In a separate shallow dish, combine pecans, saltines & cinnamon. 
Dip chicken in egg then into pecan mixture.  Be sure to coat both sides.
Heat olive oil in a large skillet over medium heat.  Cook chicken for 5-6 minutes per side until crispy.