I can’t remember when I first tried Chilaquiles. I feel like maybe it’s always been a part of soul. I am part chilaquiles. Kyndlequiles. ANYWHO. It’s a pretty simple concept: crispy tortilla, flavorful sauce, and a protein. The real variation comes with what sauce or salsa is used. I make a quick, simple but crazy delicious warm salsa. But you can also do a mole, verde or store bought enchilada sauce! Leggo.
- 2 cups water
- 2 serrano peppers
- 1 jalapeno (seeded or unseeded. You’re spice call)
- 2 big tomatoes
- 1/2 onion
- 5 cloves of garlic
- 1/4 cup cilantro
- 1 lb ground beef
- 2 eggs
- 2 cups corn tortilla chips
- 1.5 cups mozzarella cheese
Preheat the oven to 375.
Salsa! Turn the broiler on high. Chop tomatoes into large chunks, separate onion layers, and if they’re unseeded poke each pepper with a knife (or they will explode). Spread on a sheet tray and broil until the begin to get some color – watch them!!! Get a sauce pan on the stove – add the water, broiled veg, garlic, and cilantro. Bring mix to a boil until everything in the party softens. You can then use an emersion blender or legit blender to blitz it down. Return to the sauce pan and simmer until it has reduced by 25%. You want a pretty thick salsa. Add a pinch of salt!
Whip two eggs in the bowl – toss in the chips! Gently fold so that every chip is coated in egg.
Brown off the beef! Pour of excess grease.
ASSEMBLE! In an oven safe dish begin to pile: chips, meat, salsa, cheese. I like to do two layers which turns this into a casseroleish deal. Bake for 20 mins until the cheese melts. Top with sour cream, avocado and cilantro.
I love a brownie. Especially the fudgey, slightly undercooked ones. But, spoiler alert, I use boxed brownie mix…. always. And quite frankly, I can’t tell the difference in a homemade brownie and a $3 boxed mix. BUT a decent boxed blondie mix isn’t so easy to come by. So I’ve had to find a homemade version that suits. Once again browned butter makes this easy treat shine. They’re the perfect mix up to your typical chocolate chip cookie or brownie night.
Browned Butter Blondie
- 1 and 1/4 cup cold butter
- 3/4 Granulated Sugar
- 1 and 1/4 cup Brown Sugar
- 1 T vanilla
- 3/4 t Sea Salt
- 2 whole eggs
- 2 egg yolks
- 3/4 t baking soda
- 2 and 3/4 cup AP flour
- 2 cups chocolate chips
Preheat the oven to 350! Line and grease a 9×13 pan.
In a small sauce pan brown 1 cup of the butter. (Remember melt, foam, brown – wait for the nutty smell!). Put the remaining 1/4 cup butter in your mixing bowl. Add the browned butter and begin to mix. This cold butter with help temper the heat from the hot browned butter!
Once all the butter has melted, add the sugars, vanilla and salt. Mix until combined. Add the eggs + yolks and blend. Toss in the baking soda and add the flour. (I recommend adding the flour 1 cup at a time and scaring down the sides.)
Fold in the chocolate chips! Pour into the greased dish and pop into the oven for 30 minutes.
Chili is a great way to use up your pantry, feed a crowd and warm you up on a cold night. It sticks to your bones and just feels like cooler weather. Here is a quick base than mixes cans and fresh ingredients and plenty of spices. Top it off with tortilla chips or some crackers. YUM.
- 1 lbs lean ground beef
- 1 onion diced
- 4 cloves garlic, minced
- 2 peppers diced (any kind! Green bell, red bell, poblano!)
- 1 24oz can crushed tomatoes
- 1 can fire roasted diced tomatoes
- 1 can tomato sauce
- 1 can tomato paste
- 1 can black beans, rinsed
- 1 can kidney beans, rinsed
- 1 can pinto beans, rinsed
- 1 can corn, rinsed
- 2 Tablespoon brown sugar
- 1 Tablespoon chili powder
- 2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon oregano
- Salt & Pep
In a large dutch, brown off the meat and pour off any excess grease. To the meat add fresh veggies (onion, garlic, peppers) and cook over medium heat until they soften. Then just dump! Tomatoes, beans, and spices all are tossed in the pot.Add salt and pepper to taste
Bring to a boil then simmer the chili covered, stirring every so often. The longer it perculates – the yummier it gets but cook it at least 1 hour!
Top with cheese, sour cream, green onion, hot sauce, and tortilla chips! You can mix up the chili by added chili in adobo sauce or coco powder. Try ground turkey or even go meat free!
today is nation guacamole day!!!
Jared claimed today that national guac day seems to happen 5 times a year (or monthly in my world) but I’m convinced today is the real one. So in solidarity with my favorite fruit – we celebrated. Avocados are perfect. I’ve yet to find a dish that avocado doesn’t improve. This single seeded berry is perfect in dips, salads, soups, cakes, ice cream, smoothies… the list goes on and on. But it’s famous for guacamole (I know guac is extra). Guac is not complicated and yet people love to complicate it. I keep it simple and let the avocado shine. Here’s a basic guac for you avocado purists like myself.
- 3 ripe avocados
- 1/2 fresh jalapeño diced (more or less on your spice tolerance!)
- Juice of 1/2 lime
- 1 teaspoon coarse salt
- 1 clove minced garlic
- 1 teaspoon dired cilantro (or 1 Tablespoon fresh!)
Halve your avocados and use a knife to score them into cubes. Scoop those green nuggets of love into a big ‘ol bowl. Add in lime juice, salt, garlic, cilantro and jalapeño and GENTLY stir together. If you squish all the cubes or blend it you’ve killed all the magic.
Boom. Unadulterated, pure, unplugged avocado.
Long live fake holidays in honor of my favorite foods. When is National Ranch Dressing Day?