Yesterday, I posted my recipe for Black Bean Salsa and since I love a good breakfast, this is one of my favorite ways to enjoy it. Here's how I prepare it.
Eggs With Black Bean Salsa 1 Whole wheat tortilla 2 Eggs, cooked to your preference 2/3 Cup Black Bean Salsa Salt and pepper to taste
Heat the tortilla in a skillet over medium heat, turning once. Prepare two eggs however you like them (I prefer mine sunny side up or over easy). Put tortilla on a plate and spoon 1/3 cup of Black Bean Salsa over. Top with two eggs and the remaining 1/3 cup of salsa.
This is an extremely easy salsa to make and I've been known to use it as a side 'salad' as well. Make sure you don't skimp on the fresh lime juice. That's what gives it the zip.
Black Bean Salsa 1 14oz can Black Beans, rinsed and drained 1 Cup frozen corn, rinsed and drained 2 Medium tomatoes, diced 4 Green onions thinly sliced 1 Jalapeno, finely diced 1/4-1/2 cup chopped cilantro 1 Tablespoon white vinegar 1 Teaspoon ground cumin Juice of one lime (two is better) Salt and pepper to taste
In a large bowl, combine all ingredients except cilantro and mix well. Stir in cilantro. Cover and refrigerate at least one hour before serving so flavors can mix. Serve with chips or as a side dish.
Tortilla soup can be made a hundred different ways and I think I've tried them all. I finally came up with a recipe that I like (and one that my kids will eat) plus it's fairly easy to make.
Tortilla Soup 2 tablespoons olive oil 1 small sweet onion, diced 1 small red pepper, diced 1 jalapeno, seeds removed and diced 4 cloves garlic, chopped 5 corn tortillas, quartered 1 cup frozen corn 1 14oz can diced, peeled tomatoes, not drained 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon ground pepper 1/4 cup fresh cilantro leaves 4 cups chicken broth
In a large stock pan, heat oil. Add onion, pepper, jalapeno and garlic. Cook, stirring often until slightly softened and then add the tortillas. Cook until tortillas begin to soften and brown. Add corn and tomatoes with juice. Cook for another 3-4 minutes, stirring often. Add spices, cilantro and chicken broth. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Remove from heat and allow to cool about 15 minutes.
In a food processor or blender puree cooled soup, working in small batches (about 2 cups at a time.) Reheat over stove. Can be served topped with any of the following: sour cream, cilantro, diced cooked chicken and crumbled tortilla chips. 8 servings.
I asked my friend Candy to guest post today. She is an awesome lady, who apparently doesn't eat meat. Yet she often describes sumptous foods in her tweets and on her blog. I think she should start her own recipe blog. She makes everything sound so good. Even though I am a carnivore by nature, my mouth waters at her descriptions.
I know, it sounds like a contradiction in terms. Still, I don't know how to use an outdoor grill, and I am not about to lose out on a chance to eat BBQ ribs.
3 to 4 pounds of spareribs 1/2 teaspoon of salt 1/2 teaspoon of pepper 1 sliced onion 16 ounces of favorite barbecue sauce
Place onion slices at the bottom of the crock pot. Rub ribs with salt and pepper. The spare ribs, not your own. This isn't that sort of blog. Place the ribs in a broiler pan under the broiler for 7 minutes. Turn over. Broil another 7 minutes. Slice ribs into serving pieces and place in crock pot. My crock pot is 5 1/2 quarts. Pour in barbeque sauce. Cover and cook on LOW for 8 to 10 hours.
I LOVE this recipe. Bob likes it well enough, but he isn't too fond of boney meats. Yeah yeah, that's what she said. Anyways, the meat does fall right off of the bone. I never order ribs out anymore, because it is always a disappointment to me when I compare them to this.