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.

Eggs

Cheese

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!

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stuffed turkey peppers by @bethenny

Greetings!

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”.

http://www.bethenny.com/2010/08/10/stuffed-peppers-recipe/

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.

 

Try a Fritatta this weekend!

Fritatta’s are easy! I know they sound fancy but they aren’t. Let me walk you thru it.

Crack some eggs in a bowl (I normally use 2-3 per person)

Chop some herbs (this time I used some basil and thyme I had in the fridge)

Chop some deli turkey (I had some extra I wanted to use up but you can use anything really. Have some leftover chicken or bacon? use it)

So crack your eggs in a bowl and scramble them up. Add in your herbs and turkey. Add some cheese. Most of the time I will add in some parmesan but this time I am going to add the cheese mid-way. Please hold.

Take a non-stick pan and add some butter or margarine, etc. just enough to coat.

Add in your egg mixture but don’t stir. Did you hear me…DON’T STIR.

It’s gonna look something like this.

You will see the egg mixture start to set on the bottom and the sides and that’s a good thing.

So at this point…I added some goat cheese (I know I know again w/ the goat cheese) and turned on the broiler.

So the reason why we turned the broiler on is now that the bottom is cooking, we need to cook the top. There are some fancy fritatta pans out there that are like two pans locked together. I think these are lame and unnecessary. Just my opinion. Here is a photo.

I put my fritatta in the oven on broil and just keep any eye on it until it turns golden brown on the top. I chop it into four pieces and serve it up. Really an easy breakfast and a great way to use up what you have in your fridge.

an easy mid-week flank steak

Greetings!

This week I made a yummy dish with very little effort. I love those. They are my favorite. 🙂

I bought a flank steak at Trader Joe’s earlier in the week and normally I would have made Emeril’s chimichurri marinade for it.  I LOVE THIS MARINADE. It is so delicious and is posted on my fridge.

http://www.emerils.com/recipe/7608/Skirt-Steak-with-Chimichurri-Sauce

However, this week I thought I would look for something a little different. I wanted to use up some thyme I had in the fridge. So I scanned the internet and  settled on this one from http://www.cleanandelicious.com. Love the name and the recipes on there. Two things I did differently…I didn’t add the salt and pepper before grilling and I didn’t blot the marinade off. Oh and I added some fresh rosemary. Ok three things. Whatever.

http://cleananddelicious.com/2011/09/26/a-keeper-marinade-for-grilled-flank-steak/

I continue to be a bad food blogger photographer but I did take this picture of it on the grill alongside the squash, zucchini and red onion i grilled in the basket with just some olive oil and garlic salt.

I was so glad this was my menu for myself and the boyfriend since while I was grilling, my neighbor was working out with her trainer. I yelled over…”so glad we are having lean meat and grilled veggies”! They giggled and then said they were jealous.

So make your marinade, let your meat bathe in it for 24 hours and fire up the grill this week. So quick. So easy. DO IT!

Easter Brunch

This was my first time hosting a holiday event. It was a team effort and here was our menu.

Deviled Eggs*

Spinach and Goat Cheese Strata*

Roasted Tomatoes*

Asparagus w/ Puff Pastry and prosciutto

Crawfish Monica*

Honeybaked Ham

Scalloped Potatoes

Banana Pudding

Bloody Mary and Belini Bar

I made the dishes with the asterisks and hosted the event. What I learned was that when hosting a brunch for 12…you need to have enough dishes, utensils, serving dishes and glasses for your guests so via Target, Walmart and Ollies Bargain Warehouse…all of these were acquired. Don’t get me wrong, I have service for about 6-8 but not 12. I gave myself Saturday to hit the farmers market, hit Walmart, and come home and prepare. I also pre-made the strata and let it sit overnight.

Here is a photo of the night before…

and yes I realize I have a ton of crap on my fridge. But I like it. I have pictures of friends and family. I also have funny magnets like one that says, “i thought i was acting like a slut and then i realized i was acting like a man” and one that says, “sex is like pizza. even when it’s bad it’s good”.

The first thing I made was deviled eggs. In hindsight, I should have made them the night before to give them time to set…but since it’s the first time I’ve made them I am going to cut myself some slack. They tasted and looked great. I got the recipe from People magazine and can’t find it online.

Here is the recipe for the strata I made. I looked at a TON of fritatta and strata recipes and this was the one I settled on. In my opinion the thyme made the dish. It was lemony and delicious.

http://www.recipething.com/recipes/show/19267-herbed-spinach-and-goat-cheese-strata

and here’s your photo…

The other thing I prepped that night was the Crawfish Monica. If you’ve been to the New Orleans Jazz Fest, chances are good you have had Crawfish Monica. After a few beers…it’s awesome. The best way to describe it, is macaroni and cheese with cooked crawfish tail meat. DELICOUS! I found out a few years ago you could order a kit from the good folks at Kajun Kettle Foods who sell it at the Fest, so I finally did for this Easter Feast. It was so worth it. There are some leftovers in my freezer right now and that makes me HAPPY!

Here is a link to their website:

http://www.kajunkettle.com/

and of course a photo…

I made it w/ and without the crawfish.

The last dish I made was roasted tomatoes with gorgonzola by Giada. She is hands down my favorite TV chef, but this dish didn’t turn out to be as yummy as I thought it would be. Perhaps my cheese didn’t melt enough, because of the oven dance I was doing to keep everything evenly cooked and warm. I’ll try it again next time w/ parmesean.

Recipe:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-tomatoes-with-garlic-gorgonzola-and-herbs-recipe/index.html

and you can see them in the above Strata photo…they didn’t warrant their own photo.

Here are some photos of the rest of the brunch…

 

 Finally, it was naptime for all, as demonstrated by Jameson Davis, who probably was the recipient of too many ham scraps.

 OK off to eat a leftover banana pudding. Hope everyone had a great Easter or Passover!

a name change…and it’s national grilled cheese day!

Hi everyone! I decided to change the name of my blog…well because there is already a tastebykate.com. So…welcome to whatkatetastes…not my first choice but I’m going with it for now. If you have a better suggestion, please email me at whatkatetastes@yahoo.com or leave a commment here!

So it’s National Grilled Cheese day and thankfully I made one of my favorites on my Easter break. So easy. So delicious. So NOT traditional.

Here is what you’ll need:

Bread

Butter

Goat Cheese

Deli Turkey (I like mine mesquite smoked)

Get yourself a pan and put it on medium heat. Butter your bread (I melt mine in the microwave). Spread your goat cheese on the inside of your bread. Add the smoked turkey. Grill on both sides and enjoy!

Homemade Pizza by the boyfriend

For Ms. Nancy as she was looking for this over the weekend and my lazy butt hadn’t blogged yet. DOH!

So it has become a tradition between my boyfriend and I that we make homemade pizza together. I think it’s pretty awesome because while I love to cook it’s nice to have a break every now and then.

First…the ingredients. I personally get most of my pizza ingredients at Trader Joe’s. If you have one in your area you know why I love it. And if you don’t…I’m sorry because it rocks.

What you’ll need:

  • Pre-made raw pizza dough. Most stores have it now in the deli section and most have both whole wheat and regular dough. We vote for whole wheat.
  • Sauce. Sure there is pizza sauce out there and sometimes it’s a bit thicker than marinara sauce but really any tomato sauce will do.
  • Cheese. I like the part-skim mozarella cheese myself.
  • Toppings. Most stores sell pepperoni. This week we tried pancetta but we’ve also thrown some sausage on there too. Whatever you like…veggies, meat, whatever.
  • Cornmeal. Use the cornmeal to make the surface you roll your dough out on less sticky. Also throw some on your pizza stone.

Speaking of pizza stones…go get one. Mine is from Williams Sonoma but most stores like Target and Walmart have them. Heat your oven to 500 for about 20 minutes to get it good and hot. Then turn it down to 475. Cook your pizza for about 10 minutes.

Also, get a pizza peel aka giant pizza spatula. Gotta have one to get your pizza on and off that hot stone.

We make our pizza right on the pizza peel. Here’s a shot of the rolling out of the dough…

 

next add your sauce…

 

then your toppings…

 

earlier this year we had a run of Republican front runner pizzas. that was fun, especially because we are Democrats!

put it on your pizza stone…

 

after about 10 minutes…PIZZA TIME!

 

oh and while you are buying stuff…go ahead and get a pizza cutter too!

Enjoy!