BFD

BFD...Breakfast For Dinner.  Sometimes I get a craving to eat breakfast at night.  Usually, we'll do bacon, eggs and hash browns but this week the BFD craving came with a craving for Mexican food.  So hence, my recipe for Huevos Rancheros.  I serve this over refried beans topped with melted cheese and with warm, flour tortillas for dipping!

Ingredients:
Eggs
1 pasilla pepper
3 garlic cloves, peeled
1 yellow onion
1 red onion
3 tomatoes
3 tomatillos
2-3 jalapenos, seeds and white membranes removed if you don't want too much spice
sea salt
freshly ground black pepper
olive oil

The method:
Pre heat the oven to 400
Line a sheet pan with foil (for easy clean up).  Cut all vegetables into 1-2 inch pieces.  Peel the garlic cloves.  Place all on the sheet pan and drizzle with olive oil to coat.  Using your hands, toss the vegetables then sprinkle with salt and pepper.  Roast until the vegetables are soft and browned in spots.

Before and after roasting the vegetables:

 

Place the roasted vegetables in a food processor or blender and process until smooth.  Melt 1 tsp of butter and 1 tsp of olive oil in a skillet.  Cook the Ranchero sauce over medium heat for about 10 minutes. Season to taste with salt and pepper.  In the meantime, prepare the eggs.  I usually do them over medium but feel free to make them the way you like.  Place the eggs on a plate and spoon plenty of Ranchero sauce over the eggs. Serve with refried beans and warm flour tortillas.  Yum!

Easy Peasy Pasta with Parmesan and Pancetta

This is my go to pasta.  Most of the time I have what I need on hand in the pantry or the freezer.  It's also very easy to substitute what you do have on hand.  Don't have peas but have asparagus? Go for it! Don't have pancetta but have bacon? Go for it?  No cherry tomatoes...leave them out or substitute regular tomatoes or 1/4 cup canned.  You get the idea. 

Ingredients:
1/2 large onion, chopped
3 thick slices pancetta, cubed
2 garlic cloves, minced
1 tsp butter
1 tsp olive oil
1 container cherry tomatoes, halved
3/4 c frozen peas
1/4 tsp chile flakes
10-12 basil leaves, chopped
1/2 cup white wine
1/2 cup chicken stock
1/2 cup heavy cream
1/2 cup parmesan
1 pkg spaghetti

The Method:
Put large pot of water on for spaghetti.  When boiling, add 2 tbsp of salt and the spaghetti.  Cook 2 minutes less than the package recommends.  The remaining cook time will be in the sauce. Save some of the pasta water to add to the sauce if necessary.
In a large skillet, cook the pancetta to golden brown.  Remove to paper towel line plate.  Add the butter, olive oil and onion to the skillet.  Cook on medium for approximately 12 minutes until slightly carmelized.  Add the garlic and cook for 1 minute.  Add the wine and reduce until almost gone.  Add the cherry tomatoes, peas, chile flakes, pancetta and salt and pepper to taste.  Cook for 2-3 minutes.  Add the chicken stock and heavy cream.  Cook for 3-4 minutes.  Taste for seasoning.  Add more chile flakes, salt and pepper if necessary.  Add the spaghetti to the sauce and cook for 2-3 minutes.  Add saved pasta water by ladelfuls if the sauce seems to dry.  Add the parmesan and stir to combine.

Home Run Chicken

Mark loves the St. Louis Cardinals.  He really, really, really loves Albert Pujols.  According to Mark he might just be the best, all-time, greatest player...EVER!  Picture this, Food Network is on (and it usually is in our house), Paula Deen's show is just starting and there on the screen is Albert and Dee Dee Pujol's!  Where is Mark?  Right in front of the television with a big smile on his face.  How could I not create the very meal Albert has been eating his entire life for the LOML?  It came out really good, even though the recipe found here on Food Network didn't include the most important component, a Dominican spice mixture, called Sazon seasoning.  A simple google turned up this method found here.  The entire meal was a success and we're having it again tonight!  Go Cardinals!

Saucy Meatloaf

Meatloaf is often underrated but it's making a come back as restaurants feature home cooking and comfort food.  Here is my version, which, I must admit is pretty yummy. I think the sauce for the top is what makes it.  I've seen a lot of recipes that just call for spreading ketchup on top. Boring!

Ingredients:
2lbs 80/20 Ground Beef
1/2 c onion, chopped
3/4 c ketchup
2 tbsp yellow mustard
2 tbsp worcestersire (Lea & Perrins)
1 egg
1 tsp pepper
2 tsp Lawry's Season Salt
1 tsp garlic salt

The method:
PreHeat Oven to 400
Place ground beef and onions is large bowl.  In seperate bowl, combine next 7 ingredients until well mixed.  Add to ground beef and mix until combined.  Do not overmix or the meat loaf will be tough.  Form meat mixture into 4 small loafs.  Place on foil lined baking sheet.  Sprinkle each loaf with season salt.  Bake for about 30 minutes.  You may have to drain the grease from the baking sheet.  Spread a liberal amount of sauce on each loaf and continue to bake another 10-15 minutes until top is bubbling and brown. Let rest 10-15 minutes before slicing.  Serve with extra sauce for dipping.  Kids love this.

The Sauce:
1c ketchup
3 tbsp dijon
1/4 tsp pepper
1/4 tsp Lawry's Season