Huevos Rancheros 16 May 2009

So between getting the flu, then immediately getting a cold, all during finals and graduation, I haven’t been posting much lately.  But that only makes the posting of my favorite comfort food all the more timely!

Ingredients

• 1/2 lb. chorizo (or pretty much any ground meat you prefer, but if I use anything else I like to season it)
• 2 medium potatoes, diced
• 3-4 eggs (depending on your taste preference)
• shredded cheese
• salsa
• tortilla shells

Directions

1. If you’re going to add any peppers or onions, sautee these in a bit of oil first.
2. Cook the chorizo in a frying pan.
3. Add the potatoes (I dice these really small as I don’t like large chunks of potato in it) and stir so that the juices from the chorizo flavor the potatoes.  Cook until they’re not crunchy anymore, but still have some substance.
4. 2 options for the eggs:  (1)  scramble in another pan and add to the meat & potatoes or (2)  add directly into the pan, stir, and cook until done.  The first option will give you much larger chunks of egg, while the egg sticks to everything in the second.  Just depends on your taste.
5. Serve in warm tortilla shells with salsa and cheese.

This is good for any meal and reheats really well.

Eggs galore! 16 April 2009

Tired of your same old morning eggs?  Me too, so I’ve been experimenting with different fixins lately.  Whether scrambled or omelet, here are some ideas I’ve either tried or found online:

the obvious:  ham & cheese

the savory:  basil & oregano (my current favorite)

the simple:  salt & pepper

the Dr. Seuss:  spinach & ham

the kicker:  peppers & onions

the French:  snails

the Mexican:  chorizo, then topped with salsa after cooking

the fungus:  mushrooms

the seafood:  shrimp, crab, cheese, & green onions

the hearty:  artichoke hearts & garlic

Deviled Eggs 12 April 2009

Happy Easter!  So what to cook today?  Ham would be to obvious.  S’meeps are clever, but already done.  So I’m gonna go with a bit of irony:  deviled eggs.  This is my great grandmother’s recipe that my grandma often makes for family stuff.

Ingredients

• 6 hard boiled eggs
• 2 Tbsp. mayonnaise
• 2 tsp. vinegar
• 2 tsp. sugar
• tiny pinch of salt
• paprika
• mustard (optional)

Directions

1. Cut eggs in half lengthwise, set whites aside.
2. Mix yolks, mayonnaise, vinegar, sugar, and salt together with mixer.
3. Taste.  If it’s too sweet for your preferences, add mustard to taste.
4. Spoon mixture into whites, sprinkle paprika over top.

Store covered in fridge, if they last that long. I’m serving with ham cooked with pineapple and cloves, homemade mashed potatoes, and caramel carrots for dinner tonight.