Huevos Rancheros - A Breakfast Splurge

A couple of days ago I showed you a healthy start to the day with my favorite breakfast smoothie. Today I’m going to share with you a breakfast for when you need to indulge a bit. A breakfast for a rainy Saturday morning or that Sunday morning when you’re paying for all the fun you had on Saturday night.

It would go beautifully with a Tequila Sunrise or Bloody Mary. Just saying!

As much as I love Mexican and Tex-Mex, I do not claim to be an authority on it we’ll call this my New England Girl’s version of Huevos Rancheros. It’s simple to make because let’s face it - weekend breakfasts should be easy to make!

I’ve listed several options for toppings so please pick and choose which you prefer. I also think it would be so much fun to do a Huevos Rancheros Toppings Bar for a fun at-home brunch with friends. Cinco de Mayo is less than a month away AND on a Sunday this year.

In fact, I’m making a mental note of that idea right now.

One small FYI: I used flour tortillas today because that’s what I had on hand but corn tortillas are more common. I like them both – the choice is yours!

Huevos Rancheros

*Makes 4

(printable recipe)

Ingredients:

-          4 eggs

-          4 tortillas, flour or corn

-          1 cup shredded pepper jack, Monterey jack or cheddar cheese

-          1 1/3 cups refried beans

-          2 teaspoons oil, divided

-          Butter

Suggested Toppings:

-          Enchilada sauce

-          Salsa, red or green

-          Avocado

-          Guacamole

-          Diced tomato

-          Diced onion

-          Pico de Gallo

-          Sour cream

-          Hot sauce

-          Cilantro

-          Scallions

-          Jarred jalapeños

Directions:

1. Start by warming the refried beans in a small pan or in the microwave. Next heat ½ teaspoon canola oil in a pan over medium high heat. Once oil is hot, add one four tortilla and brown it on both sides. About 1-2 minutes per side. Repeat until done adding additional oil as needed.

2. Place tortillas on a baking sheet and spread each tortilla with 1/3 cup of refried beans each. Then sprinkle ¼ cup of cheese on each. Place under the broiler for 3-5 minutes or until cheese is melted.

3. While cheese is melting start preparing your eggs. Fried or sunny side up are the most common but you can serve them with scrambled eggs as well. For fried or sunny side up egg, use a small sauté pan and bring to medium high heat. Melt a small amount of butter – just enough to coat the bottom of the pan. Crack the egg and place it in the center of the pan. Cook for 3-4 minutes for a runny egg. Flip once if you want it over easy. Repeat for all 4 eggs.

4. Place one egg on each tortilla. Sprinkle with salt and pepper. Top with salsa or enchilada sauce as well as any additional toppings you prefer. Serve immediately.

Be sure to follow Kitten with a Whisk on Facebook, Twitter, Google+, and Pinterest!

Berry Green Breakfast Smoothie - Start your day with one!

About 5 years ago I became pretty obsessed with yogurt. I started eating it every day for breakfast and haven’t stopped since. I do change it up to keep from getting bored though. Some weeks I eat flavored yogurt and other weeks I’ll use plain yogurt and mix in fresh fruit and granola. And then there are other weeks when I make smoothies.

I think the smoothies are my favorite.

Smoothies have gotten a bit of a bad rap over the last couple of years. I view them like I do any other meal or dish – if you make it at home it will be better for you. Most chains use loads of sugar in their smoothies, and I’m not sure why because fruit is pretty sweet by itself to me.

I personally believe that there is nothing “bad” for me in this smoothie. The ingredients are healthy and have loads of nutritional benefits. This recipe is my go-to smoothie in the morning, and you probably can’t tell by the color but it has spinach in it. I also promise you that you can’t taste the spinach either. Don’t let the oats or flaxseed scare you either! The oats grind up and all that’s left are little bits here and there no bigger than the seeds from the berries. And they really make the smoothie much thicker and filling if you ask me.

One little tip about the berries. I have a firm belief that if you’re adding fruit to a smoothie then you should never need ice cubes, so go ahead and buy fresh whole frozen berries. They are just as good for you as fresh and cheaper usually. Just be sure that the only ingredient is the fruit and no added sugar. If you do buy fresh, prep them by washing and cutting the larger berries in half. Then freeze them on a cookie sheet in a single layer before tossing them in a freezer bag. This will keep them from sticking together once frozen. 

Berry Green Breakfast Smoothie

*Serves 1

(printable recipe)

Ingredients:

-          heaping ½ cup mixed frozen berries, such as strawberries, raspberries, blackberries and blueberries

-          ¼ cup uncooked old fashioned whole grain oats

-          ¾ cup low fat milk (1% in cow’s milk)

-          5-6oz Greek 0% fat yogurt, vanilla or  plain*

-          1 tablespoon ground flaxseed

-          ½ cup packed fresh baby spinach

*Most single servings of yogurt are between 5 and 6oz, mine for example is 5.3oz.  Choose plain or vanilla based on your desire for sweetness. You could also use plain yogurt and add a squeeze of honey too.

Directions:

1. In a blender layer the ingredients in this order: spinach, yogurt, flaxseed, oats, milk, and berries. If using a machine where the cup is inverted (such as a magic bullet) reverse the order. When you start to blend you want the heavier items (the berries) on top and the lightest (the spinach) on the bottom at the blades.

2. Blend together for 1-2 minutes or until mixture is smooth and berries are fully blended. Enjoy immediately.

Be sure to follow Kitten with a Whisk on Facebook, Twitter, Google+, and Pinterest!

Crispy Stuffed Pork Chops with Spinach and Sun-dried Tomatoes

When I first started cooking I struggled with new ideas for pork recipes. That doesn't seem to be the case anymore.

I made this a few weeks back when it was still cold-ish (for Florida) and I wanted something warm and cozy for dinner. Now that Spring is officially here, I probably won’t be making it for a few months. Especially since I just spent the last two days hemming and hawing over several new bikinis online…

Is it overkill to buy 4 new ones every year? In my defense I tossed about 5 of my old ones a few months ago. I’d really just be replacing those.

So this recipe is delicious and I suggest you make it now before it REALLY is bikini time and you won’t want something that is fried a little and filled with a tasty cheesy center.

Spinach and Sun-dried Tomato Stuffed Pork Chops

*Makes 4

(printable recipe)

Ingredients:

-          4 6oz boneless pork chops

-          2 cups frozen spinach, thawed and squeezed (about 1 cup)

-          ½ cup ricotta cheese

-          3 tablespoons boursin herb and garlic cheese

-          ¼ cup shredded mozzarella cheese

-          2 tablespoons parmesan cheese

-          3 -4 tablespoons minced sun-dried tomatoes

-          1 egg

-          ¼ cup flour

-          1 ¼ cup bread crumbs

-          3 tablespoons canola oil

-          Salt and pepper

Directions:

1. Preheat oven to 350 degrees.

2. In a small bowl combine spinach, ricotta, boursin, mozzarella, parmesan and sun-dried tomatoes. Season with salt and pepper.

3. Take each pork chop and pound out to ¼ inch thickness. Spread an equal amount of mixture all over chops leaving a small border around the edges. Roll each chop up and secure with toothpicks at the bottom.

4. Prepare the coating by beating the egg in a shallow dish. Using a separate plate for both the flour and bread crumbs season each with salt and pepper. Dredge each pork chop on all sides through each. Start with the flour, then egg and finally the bread crumbs.

5. Use a large sauté pan and heat oil over medium high heat. Sear all sides of each pork chop until golden brown. Start with the bottom first and brown the sides as well. About 1-2 minutes per side. Transfer to a sheet pan and bake in the oven for 10-15 minutes. Once pork is cooked through, remove from oven and let sit for a few minutes before removing toothpicks and serving.

Be sure to follow Kitten with a Whisk on Facebook, Twitter, Google+, and Pinterest!

Lunch this Week: Double Cheddar and Vegetable Frittata

I’m picky when it comes to eggs. I didn’t even eat eggs until I was an adult, and I learned that eggs (specifically omelets) are a great hangover remedy… and are pretty tasty when mixed with cheese, veggies and bacon.

One of my favorite ways to eat eggs is as a frittata. Frittatas are so versatile. They are ready to eat in less than 30 minutes most of the time and are great for cleaning out your produce drawer.

Every week I try to make one thing to eat for lunch for the whole week. I do this because then I don’t have to try and think about what to make every day and it helps keep me on track “diet” wise. I’m not on a diet per say but I’m always trying to eat as healthy as possible. And it is easiest for me to do that when I plan ahead. A lot of people have problems with eating the same thing every day for a week. And I can understand that because it can get boring.  I’ve found the key to being able to do it successfully is to make something you WANT to eat and look forward to eating.

This week I made a frittata! It has two kinds of cheese and all of my favorite veggies. And it was pretty hard to only eat once slice this morning because it is very tasty.

Double Cheddar and Vegetable Frittata

*Serves 6

(printable recipe)

Ingredients:

-          8 eggs

-          1/3 cup milk

-          ¼ cup sharp cheddar, small dice

-          ¼ cup mild cheddar, small dice

-          1 ½ cups sliced mushrooms

-          ½ cup diced red onion

-          1/3 cup sliced roasted red peppers

-          1-2 tablespoons canola oil

-          1 ½  tablespoons butter

-          2 handfuls spinach

Directions:

1. Preheat oven to 350 degrees.

2. Heat a large sauté pan (10-12 inches and oven safe) to medium heat and add 1 tablespoon canola oil and mushrooms. Sauté for about 5 minutes stirring occasionally until lightly browned. Remove mushrooms from pan and set aside.

3. Reduce pan’s heat to medium low and add onions. Add additional canola oil if needed. Sauté for 8 minutes or until onions have softened. Add roasted red peppers and toss together for a few moments then remove from pan and add to separate bowl with mushrooms.

4. Remove pan from heat and very carefully wipe clean with a paper towel. Return pan to burner and add butter. Heat pan to medium heat.

5. In a large bowl whisk eggs and milk until fully combined. Add to pan once butter is fully melted and slightly bubbly. Add mushrooms, pepper, onions, and spinach to eggs. Stir gently to distribute veggies evenly. Cook for 2 minutes and then sprinkle diced cheese over top. Transfer to oven and cook for 10-12 minutes.

6. Serve warm or at room temperature. 

Be sure to follow Kitten with a Whisk on Facebook, Twitter, Google+, and Pinterest!

Banana Nut Muffins

A few months back I posted a Banana Bread recipe that was fantastic – if I do say so myself. I liked it so much that I honestly never see myself making any changes to it. However, I did want to make a version that was a bit healthier.

Now I’m not going to tell you that this is a super healthy banana bread/muffin recipe that you can eat as much as you want of guilt-free, but it is healthier that my other recipe. The best part it is that it’s really just as good. The only difference is this recipe is slightly less sweet and the texture is a tad different.

I like to think of my original version as the kind you make for a special occasion or holiday and this version for anytime. 

Banana Nut Muffins

*Makes 1 dozen muffins

(printable recipe)

Ingredients:

-          4 very ripe bananas

-          3 tablespoons softened butter

-          ¼ cup light brown sugar

-          ¼ cup white sugar

-          ¼ cup honey

-          1 teaspoon vanilla extract

-          1 large egg

-          ¼ teaspoon salt

-          ¼ teaspoon baking powder

-          ½ teaspoon baking soda

-          ½ teaspoon cinnamon

-          1 ½ cups wheat flour

-          Heaping ½ cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees. In a large bowl combine bananas, butter, light brown sugar, white sugar, honey, vanilla extract and egg. Smash all ingredients together until well combined. Some banana chunks are ok.

2. In a separate bowl combine flour, salt, baking soda, baking powder, and cinnamon. Mix to incorporate and then slowly add to wet mixture, Next beat on low with hand mixer to fully combine for about 1 -2 minutes. Stir in walnuts.

3. Pour batter into a greased or lined muffin tins (3/4 the way up) and bake in oven for 16-20 minutes or until an inserted toothpick comes out clean. (Bake 50-65 for a loaf.)

4. Allow muffins to cool for several minutes before removing from pan. Allow muffins to cool completely before storing them in an airtight container. 

Be sure to follow Kitten with a Whisk on Facebook, Twitter, Google+, and Pinterest!