Tag Archives: photography

Huevos Rancheros

huevos rancheros

I know, I know. Hell apparently has frozen over. I’m blogging! Crazy, right? Just know that I’m going to start making more of an effort. I promise.

Now, let’s get back to the food. If you’ve ever had huevos rancheros at more than one restaurant, you’ll know they never taste the same twice. They can include a multitude of ingredients. And be served many different ways. Since I’m too lazy to find out how you’re really supposed to make them, I went with a pretty fool proof recipe. I’m pretty sure this recipe isn’t exactly authentic, but you know what? When it tastes this good, I’m not too concerned about how authentic it is.

Huevos Rancheros
(serves 2)
Ingredients:
3 tbsp olive oil
1/2 medium onion, diced
12 oz ground chorizo (since I didn’t go hunting for chorizo, I used spicy Italian sausage, out of the case, diced into small chunks)
1/2 can refried beans
1/2 can fire roasted tomatoes (which you can find at any grocery store on the canned tomato aisle)
1/2 tsp kosher salt
4 corn tortillas
1 tbsp butter
5 eggs
1 tbsp milk

Additional:
sour cream
mexican cheese blend
(3 skillets)

The original recipe can be found here, on Life’s Ambrosia, but again, I switched a few things up.

To make:
Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 of the diced onions and cook until softened. Stir in sausage/chorizo. Cook 5-7 minutes until sausage is cooked through. Stir in refried beans. Cook an additional 5 minutes. Reduce heat to low.

In another skillet, heat 1 tbsp olive oil. Add in remaining onions and cook until softened. Stir in fire roasted tomatoes and add salt. Cook for 5 minutes over medium high heat. Reduce heat to low.

Heat last remaining tbsp of oil in yet another skillet. Cook tortillas for 30 seconds on each side. Transfer to a paper towel lined plate. Once tortillas are cooked, drain oil from skillet. Melt butter over low to medium heat. Meanwhile, scramble up eggs using the tbsp of milk. Add to the skillet and scramble until eggs are done. Top with cheese and melt through. Remove from heat.

To assemble:
Place one tortilla on a plate, top with sausage/refried beans. Top with second tortilla. Add scrambled eggs. Spoon tomatoes over top. Add cheese and sour cream.

Enjoy!

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A Thanksgiving List

As we’re merely hours away from Eatfest 2010, I thought I’d throw a list up here. This time, for things that I’m thankful for…in no particular order. 1. Family. They may drive me bonkers, but I love ’em. And can’t imagine my nutso life without them. 2. The husband. Even though he technically falls into the family category, he kind of deserves his own mention. 094 3. Food. Because without food, this little blog would never exist. apples at farmer's mkt_edited-1 4. My pets (Gus, the cat, not shown). This is what I come home to every day. Doesn’t get any better than this. front door 5. You guys. Plain and simple I ♥ you guys. And if you’re wondering who you are, look at all of the links listed on this blog. You keep me entertained. You make me want to be a better photographer, a better cook, a better baker, a better home decorator, a better movie buff, and a better smart a$$. And each one of you guys has inspired me whether you know it or not. So thank you all. Now go enjoy this Thanksgiving eat-a-thon with your loved ones…(or the ones you barely tolerate).

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WTW – burger ‘n fries pot pie

So I have to apologize. I’ve kind of fallen off the face of the Earth. Between work, life, the sun setting far earlier, and my latest project, my attention and love and caring for yawyeor has kind of well, gotten lost in the mix. I’m hoping to step my game up again soon, but in the meantime, I will never leave you in a lurch when it comes to our dear sweet White Trash Wednesday.

Luckily for me, Beth from Happy Life Happy Wife sent me this pretty freaking spectacular White Trash recipe. Let’s just say it’s a spin on the old classic burger and fries meal you’d pick up at your local burger joint. And as much as you’re picturing it look like this, I assure you, it won’t. Because this is classy.
yeah! burger

And this…

is not.

Burger ‘n Fries Pot Pie

ingredients
1 1/2lb lean (at least 80%) ground beef
1 large onion, chopped (about 1 cup)
2 tablespoons all-purpose flour
1 can (14.5 oz) diced tomatoes, undrained
1 cup shredded Cheddar cheese (4 oz)
2 cups frozen crispy French-fried potatoes (from 20-oz bag)

directions
1. Heat oven to 450°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat about 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain well. Sprinkle flour over beef mixture. Cook 1 minute, stirring constantly. Stir in tomatoes; heat to boiling. Remove from heat.
2. In ungreased 1 1/2-quart casserole, spread beef mixture. Sprinkle with cheese. Arrange frozen potatoes evenly in single layer on top.
3. Bake uncovered about 20 minutes or until potatoes are golden brown. Let stand 5 minutes before serving.

Original recipe can be found here.

(Big thanks to Beth for this oh so white trashy find!)

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A White Trash Wednesday Miracle

I made you a promise and I actually kept it.  And in a (semi) timely manner no less. It’s shocking really because I’m one of those people who has all of these grandiose plans…made with the sincerest of intentions. Then life gets in the way. Really, it does. Between that 9-5 gig that pays for the roof over my head and the clothes on my back, the weekends away, the long commutes, the early morning workouts (say what?), the tv watching, and that side gig I’ve got going now, following through with certain commitments tends to fall by the wayside sometimes.

But I said I would make this meal and that’s exactly what I did.

And I’m thrilled I did for two reasons:
1. it was goooood.
2. it means I am, deep down, a little white trash.

And I’m okay with that.
Because deep down, I think that’s why you like me.

If you’re wondering what all of this nattering is about….it’s about the first official White Trash Wednesday poll.
It’s about the Tater Tot Casserole.
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If you’re game and need a white trashy recipe to test out, by all means try this one.  But I do have a few thoughts. Mind if I share? Good. Thanks for playing along.
The recipe calls for cream of mushroom soup to be mixed with the ground beef. If you’re not one for the soup taste (my husband loathes the stuff), I say go for sour cream instead and while you’re at it, toss in a Lipton Onion soup mix for good measure.

I’m pretty sure I may go that route the next time I make the stuff.
And there will be a next time.

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Witch’s Brew

While visiting with my neighbors the other night, their son, this little guy:

052

gave me the cutest little Halloween treat ever…
a bag of Witch’s Brew.

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And since we’re in the home stretch for all things Halloween, it needed to be shared…

Because who doesn’t love bat bones?
Or pigeon poop?
Or ghost noses?

I know I do.

So if you’ve got any last minute Halloween treats to whip up, this one should definitely go on your list.

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My new toy and a recipe

before-after kitchen aid mixer

You may, or may not, have heard, but I kind of had a birthday last week.  {Shhhh…we don’t talk about age around these parts…} But gifts…we do talk about.  And that pretty little cobalt blue thing staring at you, well, that was one of my gifts.  I love it for so many reasons. 

It comes with the hope of being able to make some beautifully tasty desserts.  And it’s shiny. And pretty.  And blue. And I love it.

And I decided it had to be used, regardless of my kitchen skills.  So as I was reading Bon Appetit Hon the other day, I realized that she had shared the perfect recipe for my first mixer attempt. The recipe originated from 3 Baking Sheets to the Wind as it is one of her fondest food memories. Without going into deep detail, click over to both websites for great recipes and great fun. So oh yeah, the recipe looked pretty fool proof and it required minimal ingredients.  That alone was reason enough to make these little beauties.

So I did. And they were delicious.  Light, buttery, and rolled in confectioner’s sugar. Win-Win-Win.

russian tea cookies

If you’re up for giving your stand mixer a test run, take my advice and make these.

Oh and by the way, they’re called Russian Tea Cakes.

1 cup butter, softened
1 teaspoon almond extract
6 tablespoons confectioners’ sugar
2 cups all-purpose flour
1/3 cup confectioners’ sugar

Heat the oven to 350 degrees and line two sheet pans with parchment paper.
Combine the flour and 6 tablespoons of powdered sugar in a medium bowl and whisk until combined.
In the work bowl of a stand mixer fitted with a paddle attachment, cream the butter and almond extract until smooth.  Slowly add the flour mixture and mix until fully combined.

Roll the dough into 1 inch balls and place them about 1 inch apart on the prepared sheets.  Bake for 12 minutes.  Allow the cookies to cool completely before rolling them in the 1/3 cup powdered sugar.

Thanks to Wendi and Ali for making my first Kitchen Aid Mixer experience an incredible one!

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WTW – Dipsticks, Snack of the Month

Not sure if I’ve mentioned, but I love getting emails from you guys. Love, love, love it. And what I really love is when you send me white trash recipes. It makes my heart all a-flutter. You know why? Because all I have to do is sit back and pretty much do absolutely nothing.

Kidding, kidding.
The other day Becki D. of Becki Bakes sent me her second White Trash Recipe recommendation.  The first one was the ever so tasty black ‘n blue pancakes. And this one, is more of a snack.  And she’s aptly named this snack, Dipsticks.

I discovered the perfect snack this afternoon while ransacking my pantry.
Anyhow, this most perfect WTW gem goes like this:
-Grab your jumbo-sized barrel of Pretzel Rods from Sam’s Club (because who doesn’t need a year’s supply of pretzel rods?)
-Grab your obligatory Foodie Approved jar of Nutella
-Dip pretzel and repeat as many times as needed to ward off the Crazies.
Not only does this recipe require 0 utensils or preparation of any sort, if you close your eyes you can almost pretend you’re chowing down Ferrero Rocher Fine Hazelnut Chocolates instead of pretzel sticks.

Sweet, salty, simple.

You’re welcome, ladies!
dipsticks

YAWYEOR note: These are awesome. I kid you not. I only had the honey wheat pretzel rods on hand, but went for it anyway and oh my goodness I thought I’d died and gone to chocolatey salty heaven.

Thanks Becki D. for introducing this treat to my world. From now on I will always have pretzel rods and Nutella stocked in my pantry.

*If you have a WTW recipe you’d love to share, email me at kmslat@yahoo.com. And just be prepared for me to include your entire email in the upcoming blog post*
Cheers!

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