Wednesday, January 12, 2011

Baked Eggs and Tortillas in Creamy Tomato Sauce

(Photo via Everyday Food Magazine)

I stumbled across this recipe in an old Everyday Food Magazine and have been meaning to try it for a while now. Finally whipped it up for dinner last night, and YUM! I wasn't expecting too much, but it was delicious. The hubby even took leftovers to work. :)

2 tbs vegetable oil
1 large white onion, diced small
coarse salt and ground pepper
3 garlic cloves, minced
1 tbs AP flour
1 can (28 oz) crushed tomatoes
1/2 tsp red-pepper flakes
1/2 cup half-and-half
8 corn tortillas, cut into 1/2 inch strips
8 large eggs
1/2 shredded cheddar

Pre-heat oven too 400 degrees. In a medium saucepan, heat oil over med-high heat. Add onion and cook until translucent, about 8 minutes. Season with salt and pepper; add garlic and cook 30-45 seconds. Add flour and stir to coat.

Pour in tomatoes, scraping up browned bits. Add red-pepper flakes and season again with salt and pepper. (I also added a pinch of oregano and thyme for added flavor). Cook until tomato sauce is thickened and bubbling, about 2-3 minutes. Stir in half-and-half and remove pan from heat.

Spread 1 cup of the tomato sauce in a 9x13 inch baking dish. Spread tortilla strips over the sauce in an even layer. Spread remaining sauce over tortillas. Break eggs over top and sprinkle with cheese.

Bake until sauce is bubbling and egg whites are set, about 20-25 minutes.

Wednesday, October 14, 2009

Chocolate Apple Bread


2 cups flour
1/2 tsp each: salt, baking powder, baking soda, & cinnamon
1/cup butter, room temp.
1 cup white sugar
2 eggs
1 tsp vanilla
2 tbsp butter milk
1 cup chopped apples
1/2 cup chocolate chips
1/2 cup walnuts (optional)

2 tbsp sugar
1/2 tsp cinnamon
1/4 cup finely chopped walnuts

In a medium bowl mix flour, salt, baking powder, baking soda and cinnamon.

In a separate bowl cream together butter & sugar. Add eggs and vanilla. Gradually stir in flour mixture. Mix, by hand, just until combined. Do not over mix. Stir in chocolate, apples and walnuts.

Pour into greased bread loaf. (Batter will be thick.) Sprinkle with topping.

Bake @ 350 degrees for 50-60 minutes.

Let cool then slice and serve.

Baked Potato Soup

Cooler weather is upon us and that means time for slow cooker/dutch oven cooking. This is one I use with my dutch oven. I stumbled upon it and have tweaked it to make it all mine. No doubt there are ways to make this healthier... and probably easier... but it is so yummy as is!


6 strips of bacon, diced
1 small onion, chopped
2 cloves garlic, chopped
1/4 cup + 2 tbsp flour
salt & pepper, to taste
1/2 tsp dried basil
6 cups chicken (or veggie) broth
4 large potatoes, BAKED then peeled and cubed
2 cups half & half
1 tsp hot pepper sauce (I use Sriracha but Tabasco would work as well.)

In a large pot, or dutch oven, cook bacon bits until crisp. Set bacon aside. Drain liquid, reserving 1 tbsp of drippings. Saute onion and garlic in drippings until tender. Stir in flour, salt, pepper & basil. Mix well. (It will be lumpy).

Gradually add in the broth, stirring continuously. Bring to a boil and stir for about 2 minutes. Reduce heat and add in potatoes and cream- but do not boil. Add a drop of hot sauce, then adjust seasonings as needed. Let simmer until heated through or until read to serve.

Garnish with some shredded cheese and bacon bits.