huevos rancheros.

happy thanksgiving!

how is everyone today? hope the day has been good to you so far.

you won’t believe it, but i woke up at 7:45 this morning! after going to bed around 1:30 AM, that was the last thing i expected. i went with it and got up, had some canadian maple coffee (thanks, susan!) and headed to the gym.. in my packers gear, of course.

i completed day 46 of jamie eason’s live fit trainer.. it was a tough shoulder workout followed by 30 minutes of moderate cardio. i wanted to do the stairmill, but all four machines were taken.. i guess everyone wanted to burn lots of calories before stuffing their faces with stuffing. i hopped on the treadmill for an easy 3.25 miles ranging from 6 MPH to 7 MPH.

i got home just in time to see kickoff for the big game! well, actually i caught the national anthem prior to kickoff.. the gal singing totally botched the lyrics and i felt so bad for her!!

marshall and i split a grapefruit—i handed him the orange bowl but he stopped me and requested the green bowl. a true packers fan.

it is currently half time and we have the TV on mute—ugh, nickelback. i would rather stick needles in my ears than listen to them.

during the first half of the game i worked on preparing breakfast.. but since it was already 11 AM it was more like lunch. marshall had requested huevos rancheros complete with authentic ranchero sauce. i love a challenge—especially in the kitchen.

after googling various ranchero sauce recipes and getting a couple tips from melissa, i felt confident that i could come up with a tasty ranchero sauce. and i did.

ranchero sauce.

makes 12 quarter-cup servings, or 3 cups total
per serving: 30 calories, 2g fat, 4g carbs, 2g protein, 2g fiber 

ingredients:

• 1 1/2 tsp cumin
• 1 tsp smoked paprika
• 2 tsp olive oil
• 2 rounded tsp salted butter
• 1 rounded tsp minced garlic
• 1/2 medium yellow onion, diced
• 1/2 green bell pepper, diced
• 4 oz can diced green chiles
• 1-3 TB poblano pepper, roasted and diced (depends how spicy you want it!)
• 15 oz can diced tomatoes
• 1 cup fresh cilantro, chopped
• salt & pepper, to taste

directions:

1. heat a medium skillet over medium heat.
2. add cumin and paprika, stirring continuously to toast the spices just a bit.
3. add oil and butter, stir until melted.
4. add garlic, onion, and bell pepper. sauté for five to seven minutes until everything softens.
5. add green chiles, poblano, and tomatoes. don’t drain the tomatoes. sauté for another ten minutes.
6. transfer sauce to blender or food processor. add cilantro, salt, and pepper.
7. blend until smooth, taste, add more poblano, salt, and/or pepper until you achieve the spiciness and saltiness you prefer.
8. use ranchero sauce immediately.
9. leftover sauce should be transferred to a glass jar or other container with lid. ranchero sauce can be stored in the fridge for up to two weeks.

step by step photo tutorial:

heat a medium skillet over medium heat.

add cumin and paprika, stirring continuously to toast the spices just a bit.

add oil and butter, stir until melted.

add garlic, onion, and bell pepper. sauté for five to seven minutes until everything softens.

add green chiles, poblano, and tomatoes. don’t drain the tomatoes. sauté for another ten minutes.

transfer sauce to blender or food processor. add cilantro, salt, and pepper.

blend until smooth, taste, add more poblano, salt, and/or pepper until you achieve the spiciness and saltiness you prefer.

use ranchero sauce immediately.

leftover sauce should be transferred to a glass jar or other container with lid. ranchero sauce can be stored in the fridge for up to two weeks.

ranchero sauce can be used for lots of dishes, but i made it specifically for huevos rancheros.

huevos rancheros.

serves four

ingredients:

• four flour tortillas
• 15 oz can black beans
• 8 eggs cooked to order
• 4 oz colby jack cheese, grated
• 1 cup ranchero sauce (see above recipe)
• 1 medium avocado, diced
• 2 medium roma tomatoes, diced
• 1/2 cup plain greek yogurt or sour cream
• cilantro for garnish

directions:

1. toast tortillas under a broiler until crisp.
2. warm black beans in a small saucepan over medium-high heat.
3. cook eggs to order (two per serving.)
4. while eggs are cooking and beans are warming, grate your cheese, dice your avocado, and dice your tomatoes.
5. sprinkle eggs with 1 oz of cheese and place under broiler (or cover with lid) to melt cheese.
6. assemble each plate! start with a tortilla, layer with 1/4 of the black beans, then the eggs with melted cheese, then 1/4 cup of ranchero sauce, then avocado and tomato, finish with 2 TB yogurt or sour cream and a sprig of cilantro for garnish. serve immediately.

step by step photo tutorial:

toast tortillas under a broiler until crisp.

warm black beans in a small saucepan over medium-high heat.

cook eggs to order (two per serving.)

while eggs are cooking and beans are warming, grate your cheese, dice your avocado, and dice your tomatoes.

sprinkle eggs with 1 oz of cheese and place under broiler (or cover with lid) to melt cheese.

assemble each plate! start with a tortilla, layer with 1/4 of the black beans, then the eggs with melted cheese, then 1/4 cup of ranchero sauce, then avocado and tomato, finish with 2 TB yogurt or sour cream and a sprig of cilantro for garnish. serve immediately.

soooo tasty! i also made a batch of roasted o’brein potatoes (diced red potatoes, yellow onion, and green bell pepper) to go with the huevos rancheros.

this took a bit of time to prepare, but it was definitely worth the wait.. and now we have ranchero sauce ready to use and so preparing huevos rancheros will be super speedy next time!

well.. now it’s the fourth quarter and the packers are up!

i am going to finish watching the game before we head to thanksgiving dinner.

GO PACK GO!

time for some thanksgiving sap…

to all those who are reading.. thank you all for your friendship and contribution to meals & moves! i appreciate each and every one of you and am so grateful to be a part of this awesome blogging community.

xo. janetha g.

Tagged as: huevos rancheros, packers, ranchero sauce, thanksgiving