Chilaquiles

chilaquiles 2What’s your Saturday morning breakfast like? Well in my house, my husband wants something hearty and that typically involves meat. Unfortunately for him, we’ve had a couple of recent weekends that didn’t include breakfast meat. But I promised him I would make a delicious breakfast that would wipe out all longings for bacon or sausage or whatever his carnivore loving heart desired. Enter…….. Chilaquiles! A Mexican breakfast that doesn’t include meat but that is filling, hearty and full of flavor. And I promise this will curb your Saturday morning bacon craving. Impossible you say?!?! Make this recipe and see for yourself!

Chilaquiles

  • 1 c. canola or vegetable oil
  • 8 corn tortillas, cut into strips*
  • 1/2 of a large onion, sliced or 1 small onion, sliced
  • 1, 10 ounce can of diced tomatoes with chilies, drained
  • 1 small can diced green chilies (optional, but I really encourage you to use them)
  • 6 eggs
  • 1/2 c. shredded cheddar cheese
  • 1/2 c. water

*Tortilla chips can be substituted. If using chips, skip the first step of frying tortillas.

In a large sauté pan, add oil and heat on medium high. When oil is nice and hot, add tortilla strips and fry for about 3 minutes or until crisp (like a chip). With a large slotted spoon, remove fried tortilla strips to a paper towel lined plate to drain.

Next, add the sliced onions into the still hot oil. Fry for approximately 30 seconds. Remove onions with a slotted spoon to drain on a paper towel lined plate. Remove sauté pan from heat.

Crack eggs into a bowl and with a fork or whisk, beat/scramble the eggs. Set aside.

Let oil cool down and then drain off all oil, except 2-3 tbsp. Turn the heat back on to medium. Add eggs and tortilla strips (or chips). Let cook for a minute, stirring. Then add in all of the rest of the ingredients, except for cheese. Cook for a few more minutes or until eggs are set. Turn off heat, stir in cheese and serve immediately.

chilaquiles 4chilaquiles 8chilaquiles 5chilaquiles 7chilaquiles 6chilaquiles 3chilaquilesOK, I have to tell you that my two favorite components to this dish are the fried onions and tortilla strips. The fried onions have a great flavor. I mean, they were fried in oil. And usually anything fried in oil is good. Second, the tortilla strips get a little soggy from all the liquid in the recipe but still retain this unique texture. And I love it!

So I think you can tell that I really liked this breakfast. But what did my husband think? Well of course he loved it or else I wouldn’t be putting it on my blog! So if you’ve got a Saturday morning, carnivore loving spouse like me, give them something new to try. I don’t think they’ll be disappointed.

Sauteed Cabbage & Onions

sauteed cabbageOkay, so maybe my title didn’t grab you. But hopefully my picture did??? I’m getting a little bit better at photography. With my phone.

Anyhow, I like cabbage. Some of you may prefer it in slaws and not cooked, but this recipe will change your mind about eating cooked cabbage. It’s really a great side dish. My secret ingredient to make this recipe lethal? In more ways than one….. Bacon grease! So it’s not the healthiest, but it’s essential to me. Like I said in a previous post, I keep my bacon drippings in a jar in the fridge. (I got this idea from my mom who has always had a jar of bacon drippings in her fridge and of course, still does to this day.) And I pull that puppy out when I want to make some gravy or sauté the occasional vegetable. Defeats the purpose of the veggies maybe, but flavor, flavor, flavor! And indulging occasionally is perfectly all right in my opinion. If you do not have bacon grease or do not partake in that particular ingredient, butter will do just fine.

Sautéed Cabbage & Onions

  • 1/2 head of a large green cabbage, roughly shredded or chopped
  • 1/2 red onion, sliced
  • 1 garlic clove, chopped
  • 2 tbsp. bacon grease (or butter)
  • Salt & pepper, to taste

In a large skillet, (medium heat) melt the bacon grease. Add the onions and then the cabbage and sauté for approximately 7 minutes. Add the garlic in and stir around. Add salt (not too much salt, remember, you used BACON grease, which already has a lot of salty flavor) and pepper to taste. Stir to combine and serve.

sauteed cabbage 3I like my cabbage tender but still with a bite. I can tell it’s ready when it’s soft but hasn’t completely lost it’s form. Does that make sense? If not, comment and I’ll help you out as best I can.

sauteed cabbage 2Enjoy!!!!

Corn Salad

corn saladThis, my friends, is a summer staple! It goes great with Mexican food as well as good ole’ American BBQ food. With bright colors and fresh flavors, it’s the perfect side dish to serve at your next gathering.

Corn Salad

  • 2, 15 ounce, cans of corn, drained
  • 2 medium sized tomatoes, chopped (or 4 romas)
  • 2 tbsp. red onion, chopped (I used white because I didn’t have any red)
  • 2 avocados, chopped
  • 1/4 c. chopped cilantro
  • half a lemon
  • 2 tbsp. prepared teriyaki sauce
  • 1 tbsp. red wine vinegar
  • 1 tbsp. olive oil
  • fresh cracked black pepper
  • pinch of salt

Add the first five ingredients into a bowl and squeeze some lemon over the top. In a separate bowl, add the remaining ingredients and whisk until blended. Pour the dressing over the salad and mix together. Refrigerate until ready to eat.

corn salad 4corn salad 3corn salad 2Now, I know it’s not summer just yet. But where I live, it’s already starting to feel that way. Hope you’re enjoying the weather, wherever you may be!

Momma J’s Bolognese

bolognese 2I have a confession to make. I’m not a big tomato fan. But I like ketchup. I like sliced tomatoes on sandwiches and burgers. I like salsa. I like pico de gallo. But I’m not a big “red sauce” fan. As in spaghetti sauce and the likes. I like spaghetti though. Confusing, I know! I just don’t like big chunks of tomato. Canned tomatoes specifically. Yet, every time I go to Costco, I buy the huge box of diced tomatoes. Seriously.

So this recipe, created by me (Momma J) :), is just right because it has crushed tomatoes in it. Hallelujah! No big chunks that I have to pick out and push off to the side. This sauce is a definite nice change from regular spaghetti sauce. Super simple, but I just love the flavor because it doesn’t taste simple. And it’s budget friendly, which is always a plus in my book.

Momma J’s Bolognese

  • 2 tbsp. each of olive oil & butter
  • 1/2 onion, diced
  • 1 large carrot, peeled and diced
  • 2 celery stalks, diced
  • 1 lb. each of ground pork & ground beef
  • 3/4 c. white wine (I used Chardonnay, surprise, surprise!)
  • 1 c. whole milk
  • 2, 28 ounce cans of crushed tomatoes
  • 2 tsp. ground nutmeg
  • 1 tsp. each of salt & pepper (if you feel the need, add more)

Heat a Dutch oven (or a stockpot) over medium heat. Add olive oil and butter, let melt. Add onion, carrots and celery. Saute for about 5 minutes.bolognese 5 Add both meats and cook until browned. bolognese 3Add wine and let cook for 2 minutes. Reduce heat and add tomatoes, milk, salt, pepper and nutmeg. Bring up to a boil, and then reduce heat to a simmer. Let simmer covered for 1 hour, and then uncover and let simmer for 1 hour or until sauce has thickened.bolognese sauce Serve over your favorite pasta (I used linguine) and freshly grate some nutmeg over the top, along with some fresh cracked pepper.

This recipe made enough for my family to have TWO meals. The other half is in my freezer and begging to be eaten every time I open that freezer door. I love having sauce in the freezer like that, but if you don’t, just cut the recipe in half.

bologneseBon appetite!