Huevos Rancheros

If your long weekend includes plans for brunch, try this!  Its easy, and very tasty...



Huevos rancheros is a mexican farm-style breakfast food, and there are many ways to make it.  I just made this one up, but you can easily customize it to include your favorites.



In large saute pan, heat 1 tbsp olive oil.

Add 1 diced green pepper and scallions.

Saute 3 minutes, then add:
    1 can white beans, drained
    1 can diced tomatoes (don't drain)
    1 7oz can green chilis
     8oz diced ham
     optional:  black olives



Cover, simmer 20 minutes.



There should be some liquid in the pan, which is needed to poach the eggs.


The key is to slip each egg from a small bowl or cup into divots dug in the mix.  If you hold the bowl close to the surface of the mix, the yolk won't break.

Use a big spoon to dig a little hole, then slip an egg in it. Keep digging holes until it has as many eggs as you want. I usually plan on three per person.



When all eggs are in, simmer covered on medium low heat for 15 minutes.




Sprinkle with shredded cheese, and cook covered for another 5 minutes.



Serve with english muffins, sour cream, hashbrowns, guacamole & sour cream, and tabasco sauce.

MexiCorn Chowder

Just in time for your Superbowl Party!

This recipe makes a whole stockpot full.  You can cut it down, but the proportions don't come out quite right.  Leftovers reheat quite well though, and you can even freeze some.

1. saute 4 boneless, skinless chicken breasts (I use a whole bag of Perdue frozen tenderloins)

2. Chop chicken into bite sized pieces.

3. Add to stock pot with:
  (2) 10oz cans Fiesta Corn, drained (don't use the kind with black beans and onions - the spices in it don't work with this)
  8oz can chopped green chilis, undrained
  32 oz can chicken broth
  3 cans Cream of Potato soup
  1 package powdered taco seasoning

4. Heat and stir on med-hi until low boil.  Reduce heat, cover, simmer 1 hour.

5. Stir in 8oz tub sour cream.
Bring to quick boil for 3 minutes.

6.  Serve with shredded cheddar and tortilla chips.


I usually use fat-free sour cream.  It will look grainy until it reaches boiling, and then will smooth out.  The sour cream adds flavor and thickness. It might be possible to use greek yogurt instead, but I don't know how it would hold up to being cooked.  The sour cream does not separate when microwaving leftovers.  I can eat this all week!


It really is simple - just cook the chicken, and then put in all these cans of stuff.  Probably  not recommended for those following a low-sodium lifestyle :)