Baked Tortilla Cup Huevos Rancheros

Evan was sick all weekend, so I made him his favorite chipotle chicken tortilla soup. Which meant I had a jar of chipotle peppers in my fridge, along with half a lime, cilantro, cotija, corn tortillas, and of course, sour cream (which, let’s be real, I always have in my fridge). I also had a can of black beans in the cupboard, and a brand new jar of Mel’s homemade salsa.

I went to bed Saturday night planning Sunday’s brunch, those ingredients dancing in my mind (seriously… who needs sugar plums). First I was thinking a scramble, then maybe something like chilaquiles, or maybe a fried egg tostada type deal. But just before I drifted off to sleep, it came to me: baked eggs in tortilla cups, with mashed chipotle black beans. EUREKA!

I woke up super early Sunday morning (ok, like 8am…which because of the time change should have been 9am, but whatever…I’m not an early riser), feeling like a freaking genius for the idea I had come up with. So I decided to just do a real quick search on the ol’ internetz to find some tips for tortilla cups and egg baking… and the Google search “tortilla cup baked eggs” popped up a recipe that was pretty much exactly what I had dreamt up. The top search result.

Like… get out of my head, Bon Appetit! 

So, while I thought this recipe was totally unique and completely my own, it turns out tortilla cups filled with mashed black beans and top with a baked egg exists, outside of my head. They even used chipotle. C’MON, YOU GOTTA BE KIDDING ME!
 

Anyway. These are super easy to throw together, and an awesome brunch party idea, since you can make individual little egg cups for everyone. Or you can make them for breakfast for yourself, then eat all 6 of them throughout the day… that’s also a thing that can happen.

Baked Tortilla Cup Huevos Rancheros
Adapted from this recipe
 

Olive oil 
Six 6-6.5-inch corn tortillas (soft taco size)
1 can black beans, drained and rinsed
1-2 chipotle peppers in adobo, diced + extra sauce adobo sauce
1 teaspoon ground cumin 
Salt
3/4 cup grated cheese (jack, cheddar, etc)
6 large eggs 
Salt & pepper

Toppings:
Sour cream
Cilantro
Salsa
Lime
Crumbled cotija cheese

Preheat oven to 350. Brush six 10-ounce custard cups with oil (or cooking spray), or use large muffin tins (not regular cupcake size). 

Wet and wring out a paper towel, and wrap around stacked tortillas. Microwave until warm and pliable, about 30 seconds. Gently press 1 tortilla into each cup, and brush with oil (or spray).

Add beans, a splash of oil, the chipotle peppers and sauce (add more or less, depending on your heat tolerance), cumin, a pinch of salt, and ¼ of the grated cheese to a bowl, and mash with a fork or pastry blender.

Spoon bean mixture into bottom of each tortilla cup.

Crack 1 egg into each tortilla cup on top of the beans, being careful not to let it spill over the edge. Sprinkle each with salt and pepper, and the remaining grated cheese.

Bake uncovered until whites are set, about 25-27 minutes. Serve with suggested toppings.

Creamy White Chicken Chili

I know that white chicken chili is nothing new, and has probably been blogged and pinned and cooked and eaten a hundred kazillion times. I read a ton of food blogs and spend hours pouring over food photos, recipes, and magazines, so I forget that a lot of my readers (hi, mom!) are just looking for simple, everyday recipes. Recipes that might not be the most unique thing they've ever seen, but come together quickly on a weeknight to warm their kitchens and fill their bellies. This one is for you guys. 

I've certainly had white chicken before, but I honestly couldn't remember when or where, or whether or not I liked it. So I decided to whip up my Grandma Carol's recipe, with a few changes. And guess what? It's really effing awesome. I felt like "why haven't I been making this every weekend!?" Seriously, it's so good! And it's so, so, so easy. Especially if you convince your boyfriend that he's really good at chopping onions and should do it every time. 

...I've also convinced him that he's really good at unloading the dishwasher and taking out the trash. 

Creamy White Chicken Chili

Extra Virgin Olive Oil

2 chicken breasts, cubed

1/2 large onion, diced

2 cloves garlic, minced

3 cans white beans, drained and rinsed (any variety: Great Northern, Cannellini, small white beans, etc)

3 cups chicken broth

2 4-ounce cans chopped green chiles

1.5 teaspoons cumin

1 teaspoon oregano

1/4 teaspoon cayenne pepper

Salt & black pepper

1 cup sour cream*

Optional toppings: 

Grated cheese

Tortilla chips

lime

avocado 

In a large pot, heat a swirl of olive oil over medium heat. Add onion, and cook until just translucent. Add garlic and chicken and cook through. Add remaining ingredients except sour cream. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove from heat, and stir in sour cream. 

*Evan hates sour cream (I know, he's crazy), so I left it out and just added a dollop to my own bowl. It was delish both ways, but for a good creamy chili, add to the whole pot. 

Happy Halloween!

Halloween Peanut Butter Marshmallow Popcorn Balls

Let’s talk about trick-or-treating for a minute. Do you only give candy to little kids, or will you also shell out for bigger kids (ahem, cough, adults)? I guess who you give candy to is your business, but I think, in the spirit of Halloween, anyone who takes the time to put on a costume and knock on your door should at least get a bite-sized Snickers. Just sayin.

But maybe I feel this way because I didn’t have normal trick-or-treating as a kid (and because I love Halloween and I’m all about everyone at every age getting festive!). We lived in the woods, down a long driveway, with only about 10 houses within a mile on either side of us. So Amanda and I didn’t really get that door-to-door experience. Instead, my parents would drive us from house to house, hoping our neighbors would be home and would have candy.

We always lucked out at the bottom of our hill, when we hit Hank & Vesta’s house. They were an adorable little old couple, who always bought loads of Girl Scout cookies from us, and always handed out fresh made popcorn balls for Halloween.

Eventually I got “too old to trick-or-treat” (which doesn’t actually exist…that’s like saying you’re too old to believe in Santa… um, also false), and Hank & Vesta’s house sold and became a winery, and I grew up and moved to Seattle, and I developed this weird thing where I like popcorn but thinking about eating it makes my teeth hurt, and I totally forgot about popcorn balls.

That is, until I saw these amazing brown butter marshmallow popcorn balls! WHAT! Guys, we’re talkin’ rice crispy treats, but with popcorn. Genius work here. The brown butter mallow combo is amazing as-is, but I decided to gussy these up a bit for Halloween, with orange and black Reese's Pieces that get all melty and peanut buttery. It's pretty amazing. 

And guess what… if you come knocking at my door on Halloween, all costumed up and saying those magic words (minus the smell my feet part), I will definitely drop one of these in your candy bucket, whether you’re 4, 14, or 45. Especially if you’re 45.    

Peanut Butter Marshmallow Popcorn Balls

Adapted from Love + Cupcakes

Makes about 30 2-inch balls. The original recipe has instructions for popping your own popcorn. I'm lazy, so I used 3 bags of lightly salted, unbuttered microwave popcorn. If you make your own, or use unsalted, just add a bit of sea salt to the mallow mixture. Also, the standard bag of mallows I found was 16 ounces, so I just didn't use the whole thing. One more thing: be sure to not get the unpopped kernels in your mix... they make for a hard little surprise when you bite down (trust). 

7-8 cups popped lightly salted popcorn 

1- 10oz bag marshmallows

1 stick butter

1.5 cups Reeses Pieces candy 

Line a baking sheet with parchment or wax paper and set aside. 

In a large pot (I used a big stock pot), melt butter over medium heat, stirring until lightly browned.  Turn heat to low, add marshmallows, and stir until melted. Remove from heat, and add popcorn. Stir (sort of gently) until all the popcorn is coated. Add about half the Reeses, stir and fold, and add the rest. Stir a few times—some of the candy will stay whole, and others will split and ooze out yummy peanut buttery goodness. Lightly coat your hands with butter or coconut oil, and get busy rolling. Let popcorn balls cool on wax paper. 

Sick Day Chicken Noodle Soup

I'm here to tell you that you don't need a whole chicken carcass to make really good chicken noodle soup. 

Don't get me wrong, I'm a big fan and proponent of homemade chicken stock. But, the times I need chicken noodle soup the most, are typically also the times that I don't have the patience, energy, or time to deal with a whole chicken. Like when I'm sick. 

I make a pot of chicken noodle anytime Evan or I get even the slightest sniffle. It's so quick and easy, and maybe it's just because we're nostalgic for sick days home from school with mom's chicken noodle soup, but it always seems to do the trick. I came down with a nasty cold this week, and all I wanted was a hot bowl of chicken noodle soup. But I wanted it like, instantly… but also semi-homemade. 

I use store-bought broth or stock (honestly, Swanson's low sodium is my very favorite, I think it has the best flavor…but use whatever you prefer) and dried noodles. Trader Joe's egg pappardelle pasta is my favorite—when I use that, I'll just boil the noodles directly in the broth, because they make it a little creamy and thick. If I use other noodles, I'll boil them separately. Sometimes I dice up and sauté a chicken breast, sometimes I don't even add chicken. I love the addition of frozen peas and shredded cabbage, but I'll use whatever I have on hand, sometimes just carrots and onions. I always throw in a whole bunch of thyme (fresh or dried), and if I have fresh parsley on hand, I'll add that as well. Go ahead and get creative, or use what you have… it's that easy! And in addition to making me feel warm and cozy, it tastes delicious too!

PS. As you read this, I'm snuggled up on my couch with some cough drops, a glass of hot tea, and a cup of this chicken noodle. Work your magic, soup!  

Easy Chicken Noodle Soup

Extra virgin olive oil

1/2 large onion, diced

1-2 chicken breasts, diced

1 clove garlic, minced 

salt & pepper

fresh thyme

8 cups chicken stock 

1-2 carrots, diced

8 oz package egg noodles

1 cup frozen peas

1 cup shredded cabbage

Handful fresh parsley, chopped

Heat a large, heavy bottomed pot over medium heat, and add a swirl or two of olive oil. Add the onion, and cook until translucent. Add the chicken, and cook through. Add garlic, salt & pepper, and thyme, and cook another minute or two, until garlic is fragrant but not burned. Add chicken broth, and turn up heat to bring soup to a boil. Add carrots and egg noodles, and boil until noodles are done. Lower heat to simmer, and add peas, cabbage, and parsley. Simmer until cabbage is cooked. Add salt & pepper to taste, as needed. 

Roasted Cauliflower & Chickpeas with Nuts, Spices, and Raisins

I know that pumpkin and pear month is in full swing, but you know what else just screams fall? Other than, you know… ghosts, black cats, witches, and goblins. Cauliflower, nuts, and lotsa warm spices! 

I made this cauliflower couscous a little while ago, and was crazy about the flavors. So good. Like, I just wanted to eat it every day. But, the problem is that my food processor is really small and sucky, so processing a whole head of cauliflower into tiny little couscous-like balls takes forever, is a major pain, and makes a big giant mess. So, I combined that recipe with Gwyneth's roasted cauliflower and chickpeas. OMG GUYS! 

This dish is so freaking good, I'm seriously obsessed. I mean... it might be the best cauliflower I've ever had. EVER. I made it last week and ate it all, the entire thing, by myself. That's an entire head of cauliflower in one meal, in case you were wondering. I just can't stop. And it takes like five minutes to prep (plus 40 or so to cook), so it's super duper easy. Please say you'll make it! 

Roasted Cauliflower & Chickpeas with Nuts, Spices, and Raisins

Adapted from this recipe and this recipe

1 can of chickpeas, rinsed, drained and lightly dried (with a towel or paper towel)

1 head of cauliflower, cut up into florets

1-2 tablespoons olive oil

1 tablespoon za'atar 

1/2 teaspoon red pepper flakes

Salt & pepper

3/4 cup cashews

1/2 cup golden raisins

juice of 1 lemon

1/2 cup fresh parsley, chopped 

Preheat oven to 425 degrees. Spread chickpeas and cauliflower on a baking sheet, and drizzle with olive oil, za'atar, pepper flakes, salt, and pepper. I use a pretty generous amount of salt, but you can taste the raw cauliflower or chickpeas to get it how you want it. Toss everything together or give it a good shake to mix. 

Roast for about 30 minutes, then add the cashews to the tray, and roast another 5-10 minutes, until cauliflower is golden. Remove from oven, and add to a big bowl. Toss with raisins, lemon juice, and parsley. I like a lot of parsley, but that's up to you. 

Enjoy! 

Pear & Bleu Crostini with Salted Maple Caramel Drizzle

Alright friends, I'm feelin' classy right now. Get this girl a glass of champagne or something in a martini glass already! 

But seriously, I just bought two really awesome cocktail-party dresses, so I'd love an invite to your fancy autumn cocktail party. Okay, thanks. 

And also, if you invite me, I might bring these fall crostinis with pears, bleu cheese, sage, walnuts, and salted maple caramel. It's all kinds of sweet and salty and nutty in one bite. You get that invitation in the mail, and I'll get these guys on a platter. Let's do this. 

Pear & Bleu Crostini 

Makes about 20 crostinis 

1 large pear, diced small

1/2 cup walnuts, toasted and roughly chopped or broken 

1-2 tablespoons of crumbled bleu cheese

4-5 large sage leaves, thinly sliced

Spritz of fresh lemon juice

Fresh cracked black pepper

1 baguette, sliced in thin rounds, lightly toasted

2 tablespoons butter

2 tablespoons brown sugar

1 tablespoon maple syrup

Heavy pinch of good flaky sea salt

Toss together pears through black pepper, and top baguette rounds with mixture. Stick under broiler until cheese is melted, for just a minute or so (keep your eye on it). 

Add butter, brown sugar, syrup, and sea salt to a small, heavy bottomed pot, and heat over medium-high, stirring the whole time, until everything is melted and bubbly and mixed together. Taste and add more salt if desired. 

Drizzle caramel on top of crostini.