Huevos Rancheros

Huevos Rancheros

Ingredients:

• olive oil
• 1/2 cup finely chopped onion
• 1 10 ounce can of Rotel or Hatch - chilies and tomato
• 4 flour tortillas
• butter
• 4 eggs
• additional seasoning to taste
• Hatch chilies
• cilantro
• chili powder
• cumin
• Jalapeno peppers

Directions:

1. Saute the onion in olive oil in a skillet on medium heat. When translucent, add the Rotel contents including the juice. Add chilies and peppers and other seasoning to taste. Reduce to low heat.
2. Heat a warming tray or the oven to 150 degrees. In a non-stick skillet, add olive oil then heat each tortilla a minute or two on each side, then move to the warming tray or oven to keep warm.
3. Add butter to the same skillet used to prepare the tortillas and fry the eggs to taste - soft or firm yolk is ok. 
4. Spoon a little of the sauce onto a plate. Top with a tortilla then an egg. Add more sauce, another tortilla and another egg. Top with more sauce. Repeat for the second serving.

Serves 2 - very filling. Add a side of turkey bacon or beef bacon if desired.

Garlic Roasted Broccoli and Cauliflower

Garlic Roasted Broccoli and Cauliflower

Ingredients:

• 1 head cauliflower - broken into 1" florets
• 1 head broccoli - broken into 1" florets
• 3-4 tbsp. olive oil
• 4-6 cloves garlic
• sea salt
• black pepper

Directions:

1. Preheat oven to 475 degrees and arrange one shelf near coils and another about 6" above the first.
2. In each of two glass baking dishes, toss 1/2 of all ingredients. 
3. Make sure the olive oil touches everything, adding more if needed. 
4. Place one dish on each oven layer and roast for 15 minutes. 
5. Remove the dishes and toss the ingredients again to make sure they mix well. 
6. Then place the dishes on the opposite shelf from the first 30 minutes and roast for another 15 minutes.

Serves 4.

Zucchini/Squash Side Dish

In the fall especially, we are inundated with nice folks' abundance of zucchini and squash.

Ingredients:

• zucchini
• squash (any kind)
• tomato
• green onion
• Italian dressing
• shredded cheese (Fontina, Asiago, Parmesan or other Italian cheese) 

Directions:

1. Slice zucchini and squash very thin. 
2. Combine in a bowl. 
3. Add thin slices of tomato and green onion. 
4. Add a small amount of your favorite Italian salad dressing.  
5. Sprinkle with shredded (not grated) Italian cheese (I used a mix of Fontina, Asiago and Parmesan)

Easy Brisket

Easy Brisket

Ingredients:

• 4 lb beef brisket
• 1 large yellow onion, sliced thin
• 2 garlic cloves, peeled and smashed (I use more)
• sea salt
• black pepper
• 2 cups chicken broth

Directions:

1. Combine onion and garlic in a slow-cooker. 
2. Season brisket and place it in the slow-cooker, fat side up. 
3. Add broth. 
4. Cover and cook 6 hours on high. 

Slice against the grain.
Very tender and tasty.

Trout Almandine

Trout Almandine

Ingredients:

• Two trout filets 
• 1/4 cup slivered almonds 
• 1/4 cup all-purpose flour 
• 1 tsp. Lawry's Seasoned Salt 
• 1 tsp. paprika 
• 1/4 cup melted butter (divided use) 
• 1 tbsp. lemon juice 

Directions:

1. Combine flour, salt and paprika in large bowl and mix well. 
2. Coat the fish with the mixture. 
3. Coat the bottom of a large glass baking dish with canola oil. 
4. Place coated fish in the baking dish - skin side down. Remove skin ahead if you prefer. 
5.  Drizzle 2 tbsp. melted butter over the fish. Make sure to dampen all exposed flour spots. 
6. Broil about 10 inches from heat for 10-15 minutes according to your preferred doneness. 
7. In a small skillet (I prefer cast iron), melt 2 tbsp. butter, add almonds and sautee until golden brown. 
8. Remove from heat and add lemon juice. 
9. When fish is done, remove from oven and place on serving dish or plates. 
10. Pour almond mixtures over the fish and serve. 

Makes 4 servings.

Spicy Egg Bake

Spicy Egg Bake

The original recipe came off the tasteofhome web site, but I did modify it substantially. This is great for breakfast or brunch.

Ingredients:

• 1/2 tube (4 oz.) crescent rolls 
• 4 eggs 
• 1/4 cup milk 
• 1 cup browned ground beef 
• 1 tbsp. butter 
• 1/4 cup shredded cheddar cheese 
• 1/4 cup shredded Monterey Jack cheese 
• 1/4 cup salsa 
• 1/4 cup white onion diced small 
• garlic, 
• sea salt 
• black pepper to taste 

Directions:

• Brown the ground beef, onion and spices together. 
• Drain if needed. 
• Unroll crescent roll dough and place in the bottom of an 8 in. x 8 in. glass baking dish. 
• Whisk together the eggs and milk. 
• Melt butter in a skillet and cook the eggs over medium heat until they are almost set. 
• Sprinkle the meat mixture over the dough. 
• Layer the eggs over the meat
• Add the cheeses and salsa on top. 
• Bake uncovered at 375 degrees for 25 minutes.

The cheese should be melted. 2 servings

Zucchini Fries

nonstick cooking spray
1 1/2 cups bread crumbs
3/4 cup shredded Parmesan Cheese (2 1/4 oz.)
1 1/2 tspns. Italian seasoning
1/4 tsp. cayenne pepper
2 eggs
2 large zucchini, halved crosswise then cut into 1/2 inch wedges

Preheat oven to 450 with one rack in upper third and 2nd rack in lower third

Lightly coat 2 rimmed baking sheets with cooking spray.

In a wide, shallow dish, mix bread crumbs, Parmesan cheese, Italian seasoning, cayenne pepper. In a medium bowl, beat 2 eggs.

Working with one wedge at a time, dips wedges in the egg, then the seasoning mixture. Press mixture into the wedge to make sure it adheres. Arrange wedges on baking sheets - 1/2 of wedges on each sheet. Place each baking sheet on a separate rack. Bake 10 minutes. Flip each wedge over and place baking sheets back in the oven on the opposite shelf. Bake 10 more minutes.