Southwestern Egg In A Hole

NEWSFLASH - I just ate an egg for breakfast!  

As you know, 9 (and a half) times out of 10, oatmeal is my go-to breakfast.  I wake up craving it, and I am not satisfied until a huge bowl has satiated my hunger.

Well, not today.  

After watching an episode of The Pioneer Woman on The Food Network I was inspired.  Basically, I used her recipe as a starting point, and made a few alterations to give it a Southwestern twist.  For instance, I:

• omitted the use of butter; and
• substituted green chile for the salsa/pico de gallo.

The result was amazing!  I'm sure I'll go back to my trusty oatmeal at some point, but for now, I am perfectly content with eating an egg for breakfast. (Seriously, who would have ever thunk it?!)

Southwestern Egg In A Hole
Serves 1

nonstick cooking spray (I used the butter flavored kind!)
3 small corn tortillas
1 egg
salt and pepper, to taste
1-2T organic sour cream
1-2T Hatch green chile

Directions:

• Preheat a medium saucepan over medium heat.
• Meanwhile, use a cookie cutter (or the top of a jar, like me) to cut three identical circles in the middle of each tortilla.
• Spray the saucepan with non stick spray.
• Place the stacked tortillas in the pan, and crack the egg into the hole.
• Season with salt and pepper.
• Cover the saucepan for 1 minute.
• Uncover the saucepan and carefully flip the tortilla/egg.
• Season the other side with salt and pepper, and cook for 1-2 minutes (until the egg has reached your desired consistency...I like my yolk really runny!).
• Place the Southwestern Egg In A Hole onto a small plate.  Garnish with sour cream and green chile.
• DEVOUR!

As with most of my recipes, substitution options are bountiful.  For instance, if you don't have sour cream, plain Greek yogurt should do that trick; you could also sprinkle some shredded cheese on top.  If green chile isn't a staple in your pantry like it is in ours, you could also substitute salsa or pico de gallo.  Whatever you do, don't use missing an item or two for this recipe as an excuse not to make it...just wing it!  I assure you that it will still be delicious!

Ever since making this concoction for the first time, I have eaten it three times over the last week.  For someone who loves eggs that might not be a very big deal, BUT for someone who loves oatmeal as much as I do, that's a record!  You know it must be good if I am willing to give up my delicious bowl of oats for an egg.  

With that said, you should definitely try this SOON!

Question of the Day:

Do you prefer eggs for breakfast, or something more along the lines of oatmeal/toast/cereal?

Blessings,
Ally and Bo

3-Layer Mexican Casserole

Last night continued my efforts to use up what was in our refrigerator, freezer, and pantry before we leave on our trip.  I almost always have beans and rice on hand, but I wanted to whip up a little more exciting than the boring old staple.  After a brief scavenging around the kitchen, I discovered:

• salsa;
• green chile;
• frozen corn;
• a red bell pepper; and
• Daiya cheese.

Visions of the party-favorite 7-layer dip immediately came to mind.  By my count, I had no where near enough ingredients for seven layers...but an idea had been born, so I rolled with it!  

This is a Mexican-style casserole with a little kick!  If you like heat, go ahead and use "hot" salsa and "hot" green chile.  The final result is creamy, hearty, and as Bo says, "fills you up right!"

3-Layer Mexican Casserole
Serves 4-6

For the Rice Layer:
1 C brown rice
1 3/4 C water
1/2 C salsa (preferably HOT!)

For the Vegetable Layer:
1 C corn
1 red bell pepper, diced
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper

For the Bean Layer:
1 can refried beans
1 4 oz. can of hot green chile
1/2-3/4 C Daiya cheese (or other cheese)


Directions:

1. Place the rice and water in a medium saucepan.
2. Boil, reduce to simmer, and allow to cook for 20 minutes.
3. Meanwhile, mix the refried beans and green chile in a small saucepan over low heat.
4. In a separate pan, saute the corn, bell pepper, salt, pepper, and cumin over medium heat.  Continue cooking until the corn and bell pepper begin to soften and brown slightly.
5. Once the rice is cooked, mix in the salsa.
6. Now you are ready to layer your casserole in a medium/large oiled dish:
1. Place all of the salsa rice in the bottom of the dish.
2. Cover with the vegetable mixture.
3. Spread the bean mixture on top.
4. Sprinkle with cheese.
7. Bake at 350 degrees for 7-12 minutes until the cheese is melted.

Recently, I've been trying to learn more about my camera.  I have been taking it off of "automatic" mode in an effort to take more professional pictures for the blog.  However, a lot of the recipes I end up putting on the blog are cooked in the evening.  Therefore, by the time I need to take pictures, the sun has gone down and I am left without any natural light (which, I have read, is best for quality photography).  Last night I took several with the flash, and several without...but I can't decide which one looks better.  What do you think? (just leave a comment in the "Comments" section below).

With the flash...

Without the flash...

Bo ate his casserole with roasted chicken.  Believe it or not, every bit of this plate was devoured, and later on in the evening he went back for seconds of the casserole.  Today, he asked me if there was any left for lunch...if you ask me, I think he kinda likes this one! :)

FYI - This picture is without the flash.

Next time - I promise you that oatmeal recipe that will keep you full for hours!  And this time, I mean it!

Question of the Day:

What's your favorite throw-together meal?  Or, like most people, do you just get take-out on nights when the refrigerator/pantry are low?!

Blessings,
Ally and Bo

Green Chile Potato Salad

Today is going to be quite the busy Monday!  As a result, this post might be a bit more "short and sweet" than my normal posts. 

Regardless, this recipe is just too delicious to make you wait!

Here's the back story:  Last Wednesday, Bo and I were both hungry for lunch.  Unfortunately, Wednesday is the last day before I head back to the market to stock up on produce.  So, we are always running a bit low on groceries that day.  Needless to say, when the refrigerator is bare, coming up with lunch and dinner ideas can be a bit challenging...

But I was bound and determined to get more creative than PB&J or pasta.  I noticed that we had three small red potatoes lying around, and we always have condiments. 

Here's a little insight into my internal conversation:

Hmmmm....potato salad maybe? 
Yeah, but potato salad is so boring...
What do we have in the pantry?
Ooooo, green chile!
What about putting the green chile IN the potato salad?
Now we're talkin'! 
We can also add some other traditional New Mexican flavors like cumin and lime juice...
Green chile potato salad here we come!

And man oh man was it good!  Here is a picture of the final product (topping a large salad).

Green Chile Potato Salad
Serves 2

3 red potatoes, cubed (with skins on)
2 oz. hot, diced green chile (I used canned)
2 T nayonaise (or regular mayonaise)
1 1/2 tsp dijon mustard
1 tsp lime juice
1/2 tsp cumin
1/4 tsp salt
1/4 tsp pepper

Directions:

1. Boil (or steam) cubed potatoes until tender.
2. Drain potatoes.
3. Mix nayonaise, dijon mustard, lemon juice, and spices into a smooth dressing.
4. Add potatoes and green chile to a medium mixing bowl.
5. Pour dressing over the potato/green chile mixture.
6. Toss until well coated.

This salad can be served warm or cold. (We both ate it warm because we were starving!)

I have to say, empty refrigerator or not, I would remake this potato salad any day!  I think it would be a great addition to a picnic or a summer party with some corn on the cob and fruit salad.  Hmmmm...did I just plan next year's fourth of July menu?! :)

Ok, I've gotta run!  I need to "hit the ground running" to keep up with this busy Monday!

Question of the Day:

What kinds of things do you make when the refrigerator is relatively empty?

Blessings,

Ally and Bo