Easy Huevos Rancheros for Cinco De Mayo!

Happy Cinco De Mayo everyone!

I would be remiss if I did not acknowledge that I find myself a little sad this morning. If you are 30-45, chances are you too are sad that today you woke up and realized that today is the first full day living in a world without MCA from the Beastie Boys. I love the Beastie Boys. I’ve seen them three times live. I have every album. And…this…

One of my most prized possessions in my house…is my skateboard signed by the Beastie Boys. I won it listening to KROQ all day one Saturday as I cleaned my room in the House of Hooch (my post college two story apartment where I lived with friends Annie and Kate…yes there were two Kates in one house). Those ladies let me try out new dishes on them when I really had no clue what I was doing in the kitchen. 🙂

Strangely enough…on my agenda today after this blog is cleaning my closet. And I will listen to the Beasties or Jazz Fest from NOLA while I do it. Weird.

Ok now to the recipe! So I make Huevos Rancheros quite a bit. I normally make it when I have leftover homemade salsa and guac (see previous post) but today I didn’t have that so I just made it with what I had…Cholula hot sauce…which is always in my kitchen.

As you can see…you don’t need much to enjoy this Mexican deliciousness.



Beans (I used black)

Tortillas (I used whole wheat)

and some hot sauce of your choosing.

It’s so quick too!

I put a tortilla in a non stick pan to heat it up, start another fry pan to cook the eggs, and put the beans in the microwave just to heat them up.

Once your eggs are firm on the bottom, turn on your oven to broil and start assembling.

Put your beans on your tortilla, slide the eggs on top, and add cheese. Put them in the oven to melt the cheese and finish cooking the eggs.

Once browned in the oven use a spatula if needed to get on to the plate. Add the Cholula and boom! Huevos Rancheros.

This seriously took me about 10 minutes to make this morning for the boyfriend and I.

A few more notes: yes I fully understand I need to go into pre-production on this blog and post this so you can make it on Cinco De Mayo. But I only make breakfast on the weekends, so I will try to pre plan better so you can enjoy holiday meals on the holiday. I’ll try to pretend I’m a big Food Network star. Also, I am trying to be a better photographer so I also took this photo using the foodie package on Hipstamatic. A real camera is on my list of things to buy…but the closet calls my name first.

Have a great weekend! Tomorrow I am trying a new recipe based on a fish I ate in Mexico every day over the holidays. Ticin Xic style fish. So yummy!

stuffed turkey peppers by @bethenny


This has become a staple in my house and it’s courtesy of @bethenny aka Bethenny Frankel of RHONY and now Bethenny Ever After. I think she rocks in general. The recipes on her site are really really good.

Here is a link to her recipe…I made a few adaptations that she would have encouraged. One of her motto’s is “use what you have”.


First, take a knife and cut the top and bottom off of your peppers. These green peppers looked so good at the store this week I couldn’t pass them up.

Oh and you should heat the oven to 400.

Next chop up those tops and bottoms, and throw them in a pan with a pound of ground turkey (or whatever meat you want) and a chopped onion.

I wait until the turkey is almost cooked to add the other ingredients like 2 cups of tomato sauce (i used jarred marinara from TJ’s), Worcestershire sauce, cayenne pepper, chopped thyme and garlic salt.

I also cheated by using a microwavable brown rice and quinoa package. 90 seconds. Hot. Add it in.

It’s going to end up looking yummy like this…

So get to stuffing those peppers. She calls for feta cheese in the recipe…but I didn’t have that much so instead I just put on the top.

Cook for 30 minutes at 400. YUM!

Note: I started putting foil on the pan because the runoff was a killer to get off my pans! Also, I was able to stuff these two peppers and still have some left over. I’ve also made double batches and frozen it for later use.