Mexican(ish) and Brussels Sprouts

Cleaning out my inbox - several (modified?) recipes I've emailed my self.  I don't remember where they came from. . . . 

Huevos Rancheros Tacos
2 tablespoons olive oil or butter
refried beams

salt and fresh ground pepper, to taste
4 eggs
4-6  corn tortillas, warmed
salsa
½ cup shredded Mexican-Blend Cheese
1 avocado, diced
fresh lime juice
fresh parsley or fresh cilantro, chopped, for garnish

Cook eggs, then spread refried beans on warmed tortillas and top with eggs.
Evenly divide and spread prepared beans on warmed tortillas and top with cooked eggs.
Top with salsa, cheese, cilantro, avocado, and lime juice.


Skillet Burritos
1 tablespoon olive oil
1 yellow onion, chopped
⅛ teaspoon salt
1-pound 98% lean ground beef
⅛ teaspoon ground cumin
⅛ teaspoon paprika
¼ teaspoon chili powder, or to taste
¼ teaspoon garlic powder
salt and fresh ground pepper, to taste
2 cups diced tomatoes (you can also use a 14-ounce can diced tomatoes)
1 can (15-ounces) red kidney beans, rinsed and drained
½ cup water
4 (6-inch) whole wheat flour tortillas, each cut into 6 triangle shaped wedges
1 cup Shredded Taco Blend Cheese
For Garnish
sour cream
avocado
green onion, chopped

Heat olive oil in a large skillet; add onions, season with salt and cook for 2 minutes, or until translucent.
Add beef and cook until browned, stirring occasionally; drain.
Return to heat and season meat with cumin, paprika, chili powder, garlic powder, salt and pepper.
Stir in tomatoes and kidney beans.
Add water and bring to a boil.
Lower heat to medium-low and continue to simmer for 7 minutes.
Stir in tortilla wedges.
Add cheese on top and remove from heat.
Cover skillet and let stand for 5 minutes, or until cheese is melted.
Garnish with yogurt or sour cream, avocado, and green onions.
Serve.


Brussels Sprouts with Apples and Candied Walnuts
A delicious side dish of Brussels sprouts tossed together with tart apples and garnished with candied walnuts.

2 tablespoons butter
2 tablespoons olive oil
1 pound Brussels sprouts, quartered
1 big tart apple, sliced
salt and fresh ground pepper, to taste


1 tablespoon butter
1 tablespoon sugar
1 tablespoon brown sugar
¼ cup chopped walnuts

Heat butter and olive oil in a large skillet over medium-low heat.  Add brussels sprouts and apples; season with salt and pepper and cook until tender, about 8 minutes.
Prepare walnuts by melting butter in saucepan.
Add sugars and stir until incorporated; add walnuts and continue to stir around for about 2 minutes.
Remove from heat and set aside.
Remove brussels sprouts and apples from heat and let cool for 2 minutes.
Spoon salad onto plate and garnish with candied walnuts.
Serve.




Potato Spinach Pie
Serves: Serves 4 

2 cups Shredded, cooked potatoes
1 cup shredded mozzarella cheese, divided
2 tablespoons olive oil
3 cups packed fresh spinach
2 garlic cloves, minced
1 cup grape tomatoes
4 eggs
¼ cup milk
pinch of nutmeg
salt and fresh ground pepper, to taste

Preheat oven to 375.
Grease a 9" square or round pound, and put potatoes in it.
Bake for 8 minutes; remove from oven top with ½-cup shredded mozzarella and set aside.
Heat olive oil in a skillet.
Add spinach and tomatoes; cook for 3 minutes, or until spinach is wilted, stirring frequently.
Add garlic and continue to cook for 1 minute.
Remove from heat and spread over potatoes.
In a mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper; whisk until thoroughly combined.
Pour over spinach and tomatoes.
Sprinkle the remaining shredded mozzarella over the pie.
Bake for 30 to 35 minutes, or until top is golden brown.
Let cool for 10 minutes before cutting.
Serve.

Thanksgiving - recap

Turkey Recipe

4 tablespoons unsalted butter, softened

3 garlic cloves, minced (about 1 tablespoon)

2 tablespoons minced fresh thyme leaves or 2 teaspoons dried

zest of one lemon (about 1 teaspoon)

¾ teaspoon salt

¼ teaspoon ground black pepper

6 - 7 pound bone-in, skin-on turkey breast

About an hour before cooking turkey, remove from refrigerator to bring to room temperature.  Dry skin.

Mix butter, garlic, thyme, lemon zest, ¾ teaspoon salt, and ¼ teaspoon pepper in medium bowl with rubber spatula or fork until thoroughly combined.

When ready to cook turkey, preheat oven to 425.  Separate skin from turkey, then spread butter mixture under skin (rub skin to help evenly distribute as necessary).

Place turkey in roasting pan (cast iron dutch oven works well) with skin side facing up.  Pour a cup of water into the pan, then roast the turkey for 30 minutes.  Reduce heat to 325, and cook another hour.  Check the temperature, and continue roasting until the temperature reads 160 degrees in the thickest part of the turkey.  Let rest 20 minutes before carving.

Bacon Wrapped Brussel Sprouts

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Salt and peper to taste

1 pound Brussel sprouts, trimmed

1/2 pound bacon, cut into 4 pieces (cut lengthwise and crosswise)

Preheat oven to 400.  Mix together oil, vinegar, salt, and pepper, then toss the Brussels sprouts.  Wrap bacon around the sprouts, and place in hot cast iron pan.  Roast 20 minutes or until bacon is cooked, and the sprouts are tender.

Gluten Free Yorkies

(this is based on a couple of recipes, including this one and some notes from the King Arthur Flour website.

75 g Gluten Free Flour mix*

½ teaspoon Xanthan Gum

¼ teaspoon Salt

2 Eggs, beaten

1 1/4 cups Milk

2 tablespoons Oil

25 g Butter or Drippings

Preheat oven to 425.  Put a small piece of butter in cups of a muffin pan, then place in preheating oven.  

Mix together flour, xanthin gum, and salt.  Add eggs, milk and oil to form a smooth batter.  When the fat is bubbling, pour batter into muffin, and bake 20 - 25 minutes.

*In a flood processor, blend together 400 g rice flour, 300 g potato flakes and 50g tapioca starch. Store airtight at room temperature.