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. 

Buttery Garlic Bread Ring

Buttery Garlic Bread Ring
Brenda

1 lb frozen bread dough, thawed
1 stick UNSALTED butter, melted
1 egg, beaten
1/4 cup grated parmesan cheese
1 1/2 - 2 tsp fresh garlic, FINELY minced (or if you're in a hurry use 1 tsp garlic powder)
1/2 tsp salt
1 tsp parsley

Preheat oven to 350 degrees. Spray bundt pan with cooking spray. In small bowl, mix together parmesan cheese, minced fresh garlic OR garlic powder, salt, parsley and beaten egg. Take thawed bread dough and let rise. Pinch off small pieces (about the size of a golf ball or a tad smaller), roll them in the wet ingredients and put them around the ring in the bundt pan. Let it rise till it doubles. Let bake for 30-40 minutes, depending on your oven. Slowly melt stick of butter on low. As soon as it the bread comes out, brush 1/2 of the melted butter on it. It will bubble a little and look like it's swimming in butter but, wait a few minutes and it will soak into the bread. Then drizzle the remaining butter on top. This ring comes out of the bundt pan easily so, just remove it and put on a serving dish. If there's any butter in the bottom of the pan, pour it in the center of the dish for quick dipping. Serve immediately.

Roasted Butternut Squash

Roasted Butternut Squash
mom2brs via food.com

Ingredients:
1 medium butternut squash
2 tbsp honey
2 tbsp brown sugar
2 garlic cloves, smashed & minced
1/4 cup olive oil
Salt & pepper, to taste
Pam Spray, for cookie sheet

Directions:
Preheat oven to 375 degrees
Peel and chop squash into 2" pieces and place in bowl
Add other ingredients & toss
Spray cookie sheet with a little Pam and spread squash evenly on tray
Roast in oven for 35-45 minutes, until tender, turning 1x during cooking
Serve immediatel

Quinoa Taco Salad

Quinoa "taco" salad
Averyhappymama adapted from Gluten Free Goddess

1 package Far East quinoa roasted red pepper and basil blend cooked according to package directions and fluffed with a fork
Extra virgin olive oil, as needed
Juice from 2 medium, juicy limes
2-3 tablespoons fresh chopped cilantro or parsley
1 half small red or purple onion, diced fine
1 small yellow bell pepper, cored, seeded, diced fine
1 cup roasted corn kernels (I used frozen, roasted on a cookie sheet for 6-7 minutes, then cooled)
1 large head of crisp romaine lettuce, washed, dried, sliced crosswise
tortilla chips
1 large avocado, pitted, peeled, diced

Instructions:

Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. 

Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.

Line four salad bowls or plates with the fresh romaine. Spoon the quinoa salad on the center of the lettuce. Add the diced avocado to each plate. Tuck in a few tortilla chips around the edges.

Serve with an extra lime wedge and if desired salsa.

Add black beans if desired.

Add sliced red or yellow cherry or grape tomatoes, if you desire.

Sprinkle with the cheese of your choice.


Serve with mango if desired.