Charred Zucchini Salsa Verde for Huevos Rancheros Recipe

Huevos Rancheros Square

One of my favorite go-to dishes of all time is huevos rancheros.  I have been making Huevos Rancheros constantly for 35 years! It is one of my easy go-to summer dishes. It is a seriously delicious dish with a perfect balance of everything: sweet, salty, creamy, fresh, bright, homey, spicy, comforting, fulfilling.

And the very best thing about it? It can be ready in just a few minutes flat.

I decided to switch up the sauce to try a lighter summer-fied version in honor of Sneak Some Zucchini on to Your Neighbor’s Porch Day tomorrow.  The freshness of the zucchini and summer veggies makes this worthy of adding to you weeknight go-to Breakfast for Dinner list.

Just throw some zucchinis, jalapenos, tomatillos, onions on the grill until lightly charred. Then, whirl them in your food processor. Add lime juice, just a little salt and some honey for sweetness and cilantro at the end for freshness. Add in a dash of cayenne pepper sauce if you want a kick. Such a delightful summer sauce! Then, toast a few corn tortillas on your grill or in a dry skillet. Ladle on the tortillas a thin layer of refried beans, your sauce, a cooked egg, some diced chiles, a little red bell pepper and some crumbled queso fresco cheese.

Summer perfection on a plate!

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20 Minute Skillet Chilaquiles Recipe

Chilaquiles 3

I love southwest Breakfast for Dinner Dishes. Huevos Rancheros are a regular on my table any time of day – and chilaquiles are right up there, too.

This skillet version is a great desperation dinner – and takes about 20 minutes from start to finish.

This version has two of my favorite southwest ingredients – corn and green onions. I can put green onions in everything – and I almost always use them any time a recipe calls for any kind of onion.

The flavors are my favorites and the textures are amazing as well – salty chips and creamy eggs, with the burst of corn kernels and grassy green onions. Corn grilled on the BBQ would be most excellent in this. Don’t you just love corn season?

Happy Meatless Monday, Amigos!

— posted by Donna

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Refried Lentils Tostadas Recipe

Lentil Tostadas

Who says only beans get to be refried?

Refried lentils is the result of a Desperation Dinner one night when I was craving tostadas and had no beans in the pantry. I thought, why NOT lentils?

Lentils are much easier to use than beans – no overnight soaking, draining, planning ahead. Lentils can be cooked up in just minutes, and are earthy and delicious. And not as starchy as beans.

I cooked them until very soft and then mashed them with a fork. Then, I heated oil and spices in a skillet and added the mashed lentils in a thin layer and let them cook until lightly browned on the bottom. I turned them over in batches, adding texture and more browned exteriors.

They didn’t hold together well, unlike beans, which are more starchy. So, I added a little sour cream for texture and richness and a little Monterey jack cheese as the “glue” to hold the lentil mixture together.

This is a “Must Make Again” surprise success!


— posted by Donna

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Southwest Huevos Benedict Recipe

southwest eggs benedict

I have two favorite breakfasts: Huevos Rancheros and Eggs Benedict. Anyone who has been out to breakfast with me can tell you that if one of those is on the menu, I will order it for breakfast. And, if BOTH happen to be on the menu, I bribe someone into ordering one and I order the other. Don’t even ask if I eat most of both of them and then moan the rest of the morning in pain. Just asking.

So, I have been scheming for years to meld them into one spectacular dish. I am happy to report success at last: Southwest Huevos Benedict. I melded Sandy’s fabulous SW Eggs Benedict recipe and used my favorite Huevos Rancheros – my worlds collided!

Brunch is a hallowed meal in our family – it is a time that we relax and talk and feel decadent and pampered. We love to eat out for brunch, but when I do cook for brunch, I love to make something extraordinary. This southwest spin on eggs benedict fits the bill.

It has all the creaminess of poached eggs and a creamy sauce, but all the flavor punch and pizzazz of huevos rancheros. Make this for rave reviews for your next liesurely breakfast!

Happy Spring to All!

–posted by Donna

Southwest Eggs Benedict Recipe
A match made in heaven: Eggs Benedict and Huevos Rancheros
Recipe type: breakfast
Cuisine: southwest
Serves: 4
  • I can black beans, drained and rinsed
  • 1 large ripe tomato, diced
  • ½ cup diced roasted green chiles
  • 2 tablespoons minced cilantro
  • 1 teaspoon cayenne pepper sauce
  • Salt and Pepper to taste
  • 4 medium sized flour tortillas
  • 8 slices Canadian bacon
  • ½ cup Mexican crema, heated (OR, use hollandaise sauce)
  • 4 to 8 eggs, poached and still hot
  • ½ cup salsa verde, heated
  1. Stir together the black beans, tomato, green chiles, cilantro, hot sauce. Add salt and pepper to taste. Set aside.
  2. With a large cookie cutter (4 inches diameter) or using a small plate as a guide, cut two cirsles from each of the flour tortillas. Toast the circles in a toaster or broil until lightly browned on both sides.
  3. Place two toasted tortilla circles on a serving plate. Stack the following on top:
  4. two slices Canadian Bacon; ½ cup of black bean Pico de Gallo; drizzle 2 tablespoons of crema on top; nestle 1 or 2 poached eggs on top; spoon 2 tablespoons of salsa verde on top.

Other southwest spins on eggs benedict by food bloggers:

Southwest Eggs Benedict, Cookin Canuck
Mexican Eggs Benedict, We Are Not Martha

Chick Pea Soup Recipe with Crispy Cilantro Garnish

Chick Pea Soup

Chick Pea Soup with Crispy Cilantro Garnish

Admit it: Have you ever made a dish just for the garnish?

I am the person who orders Caesar salad just for the croutons. Spaghetti just for the meatballs. Sundaes just for the hot fudge.

I have seen lots and lots of fried parsley out there – so I wondered  . . . can you fry cilantro? I couldn’t WAIT to try.

Turns out, you can! You cook it just the same way that you cook parsley – it takes just a minute to get crisp, but just like parsley, it holds its own with the hot oil and makes a pretty garnish for the top of a bowl of soup.

I put a blended chick pea soup underneath the garnish and it is YUM. Yes, both the soup and the garnish!

— posted by Donna

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Black Bean Mollettes Recipes

BlackBean Mollettes

Mollettes are an ingenious Mexican peasant food. I say “ingenious” because you can use up lots of leftovers in your fridge and create a whole new delicious dish that is perfect for a weekend morning. Or quick desperation dinner when you open your fridge at 6:00 and stare while everyone is asking “Hey! What’s for Dinner???”

If you are lucky enough to have a Latino bakery nearby – buy some bollillos, which are soft and pillowy rolls. Toast them as a base for Mollette perfection.

Here is the entire “recipe” – Cut a bolillo or soft bun in half and toast cut sides; Spread some regular or black refried beans on top; Top with toppings of choice. That’s it. Really.

I used up some leftover rotisserie chicken, some pepper jack cheese – broiled this under the broiler and then topped with some shredded red cabbage that I tossed with honey and lime juice.

Enjoy this southwest treat for breakfast, lunch or dinner. Be sure to call me when you make some. I’ll be right over.

Other mollette goodness by food bloggers:

Mexican Mollettes, Spanglish Baby
Mollettes with Pico, Pati’s Mexican Table
Mexican Mollettes, Nibbles and Feasts

— posted by Donna

Mayan Calendar Cornbread Recipe

Skillet Mayan Calendar Cornbread Recipe

Time is running out on the Mayan Calendar  that is due to end, or restart, or something, this Friday.  I thought it would be fun to celebrate and count down to the big day with some Mayan inspired recipes.  It’s been a great conversation starter at the dinner table, that’s for sure; our trip to the Yucatan, Mayan traditions and even a few ancient aliens thrown in to keep meal time fun.

I came up with this Mayan Calendar Cornbread Recipe as a fast and easy way to replicate the large tamales we saw in Cancun a few years back.  Some of the bakeries sell a yeast bread that is layered with cheese (called Tutis) as a  modern version of the giant ceremonial tamales used by the  ancient Mayans.  The masa for these tamales was made with 13 layers that represent the months of the Mayan calendar.  Each layer was filled with cheeses, black beans and other  fillings then wrapped in  banana leaves to bake.

Really, who has time for that?  The calendar is ticking!  And, if you are going to eat one last tamale before the end of the world, it should be Mom’s Traditional Mexican Tamales.  That’s why I came up with this fast and easy cornbread.  I put 13 sliced jalapenos around the circle to represent the 13 months of the Mayan calendar then, loosely wrapped the entire pan in a few strips of banana leaves making sure to leave enough of the cornbread showing so that the cornbread would brown properly.  The banana leaf step is totally optional. You could serve the slices of cornbread on cornhusks instead or skip this step all together.

The cornbread is great with black beans and corn mixed into some pico de gallo, salsa verde, sour cream or your favorite prepared enchilada sauce (aka store bought).  Just put the cornbread in the middle of the table, pan and all, and let everyone pile on the toppings as they wish.  There’s no telling the conversations this cornbread will start.

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Southwest Pumpkin Lasagna Recipe

Pumpkin Lasagna 500w

I love fall. The air is crisp and cool, every leaf becomes a flower bursting with color, and there are PUMPKINS.

Pumpkins are such a fun ingredient to work with – flavorful but not overpowering, rich and satisfying. And pumpkins play well with chiles. So, I thought – I have made pumpkin lasagna before, but never with a southwest spin. This is a fabulous and flavorful combo – chiles, corn tortillas, pumpkin and pepitas adding flavor and a nice crunch. Do try!

Happy Fall, Y’all!

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