Huevos Rancheros

My friend in CA always talked about making Huevos Rancheros, but I always thought it sounded a little strange.  I obviously didn't know what I was talking about.  I made these tonight, and I had to force myself to only eat one.  They were a hit.  My boys ate them so fast.  Some in my family aren't runny yoke kind of folks, so I made them scrambled eggs or hard cooked eggs.  I loved the runny yoke and thought it was perfect!   I saw this recipe on Skinnytaste.com and thought it looked awesome. 

2 tsp oil

1 onion, minced
2 medium tomato, minced
1can chopped green chiles
oil spray
salt and pepper
pinch cumin (optional)
large eggs
shredded lettuce
shredded cheese
chopped cilantro
olive oil spray
corn tortillas

Heat oil in a small pan.  Add onions and cook one minute, add tomatoes, chilies, cumin, salt and pepper and cook another few minutes. Set aside and keep warm.  In another medium non-stick pan, lightly spray the tortillas with oil on each side and heat a few minutes on both sides until tortillas gets crispy and pockets or air bubbles start to form inside.  Set aside.  In the same pan, lightly spray more oil and add eggs, salt and pepper. Cover and cook until sunny-side up or to your liking. To serve, place a tortilla on each plate, top with egg, tomatoes, lettuce, cheese and cilantro. 

South Indian Style Chicken Curry

I saw this recipe on Good Things Utah.  I love curry and I thought the peanut butter and coconut was a nice touch.  This was really delicious and it made a ton.  My kids loved it too.

1 lb. boneless skinless chicken breasts
1 Tbsp. oil
½ yellow onion, diced
1 clove garlic, minced
2 tsp. chopped fresh ginger
2 cups water
½ cup unsweetened coconut
¼ cup creamy peanut butter
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. cardamom
¼ tsp. cumin
¼ tsp. black pepper
¼ tsp. turmeric
½ cup yogurt
1 Tbsp. lime juice
Salt to taste
1 jalapeño pepper, minced (optional)

In an 6 qt (or larger) stock pot combine oil and onions over medium low heat. Cook until onions start to turn translucent. Add garlic and ginger and cook until fragrant.  Add water, chicken, jalapeño and cover. Simmer until chicken is cooked through.  In a frying pan over medium heat, add coconut and cook until golden brown, stirring frequently throughout the cooking. Remove from heat. Add peanut butter, cinnamon, nutmeg, cardamom, cumin, black pepper, turmeric, yogurt and lime juice.  Once chicken is completely cooked, add peanut/coconut mixture to the chicken and stir well.  Add salt to taste before serving.

**I doubled everything except the chicken, onion,  and jalapeno.