Tag: cook

Huevos Rancheros

Golden egg yolks mingle with tomatoes, green chiles and cheese over a crispy corn tortilla for breakfast… what can be better! Low fat, naturally gluten-free and vegetarian (perfect for meatless mondays).

With Cinco de Mayo on the Horizon, I thought I would share this easy recipe, that I love to make for breakfast, lunch or dinner.

My friend Deysi taught me how to make this savory authentic Mexican recipe, and I’m glad she did because it was such a wonderful change from the usual egg dishes and it’s really easy to make. You can also serve this with sliced avocados on the side. Buen Provecho!

Huevos Rancheros
Gina’s Weight Watcher Recipes
Servings: 2 • Serving Size: 1 egg, tortilla and sauce • Old Points: 4 pts • Points+: 5 pts
Calories: 194.3 • Fat: 10.1 g • Protein: 12.1 g • Carb: 14.4 g • Fiber: 2.3 g • Sugar: 1.6

Ingredients:

Directions:

Heat oil in a small pan. Add onions and cook one minute, add tomatoes, chilies, cumin, salt and pepper and cook another few minutes. Set aside and keep warm.

In another medium non-stick pan, lightly spray the tortillas with oil on each side and heat a few minutes on both sides until tortillas gets crispy and pockets or air bubbles start to form inside. Set aside.

In the same pan, lightly spray more oil and add eggs, salt and pepper. Cover and cook until sunny-side up or to your liking.

To serve, place a tortilla on each plate, top with egg, tomatoes, lettuce, cheese and cilantro.

More Latin Egg recipes you may like:
(Recipes from other blogs may not always be Weight Watcher friendly)

Huevos Pericos^[1] – Skinnytaste
Mexican Baked Eggs with Black Beans, Tomato, Chile and Cilantro^[2] – Kalyn’s Kitchen
Chorizo and Egg White Breakfast Burrito^[3] – Skinnytaste
Huevos a la Mexicano^[4] – What’s Cooking Mexico

References

^{^} Huevos Pericos (www.gordon-ramsay-recipe.com)
^{^} Mexican Baked Eggs with Black Beans, Tomato, Chile and Cilantro (www.kalynskitchen.com)
^{^} Chorizo and Egg White Breakfast Burrito (www.gordon-ramsay-recipe.com)
^{^} Huevos a la Mexicano (whatscookingmexico.com)

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Halibut with Lemon Caper Sauce

by Pam on April 21, 2013

Personal Note:

We adopted our first dog! We have always had cats but we decided it would be good for our kids to experience the unconditional love of a dog. After searching the rescue centers and humane societies we finally found the one for us. The humane society, where we found her, says she is an Australian Cattle Dog/ Mix but we think she may have Corgi, Boxer, and possibly Beagle in her. She’s a year old and very playful, energetic, sweet, and loving. We think she has lived in a pound her whole life. She was totally freaked out by the television and she doesn’t know how to walk down stairs. She was shipped from California to our Portland Humane Society in hopes she would find a home here. She chose us and we couldn’t be more thrilled. She’s so happy to have a home and we are so grateful to have her. She also REALLY LOVES our kids and they adore her. Now if only our cat will fall in love with her too!!!

Sweet Grace holding onto her tennis ball

Crashed after a long day of walks and playing with kids

On to the recipe:

I found a nice piece of halibut to serve with the Steamer Clams with Tomato, Garlic, Lemon, Dill, and Parsley^[1] I was making for dinner recently. I decided to make a simple lemon caper sauce to top the pan cooked fish. It was a tangy and flavorful sauce and topped the moist and tender halibut perfectly. This fish paired nicely with the clams, crusty bread, and the Garlicky Green Beans^[2]. The entire meal was a big hit with all of us – I love it when that happens!

Heat the oil in a large skillet over medium heat.

Season both sides of the halibut then dredge in flour then place directly into the hot skillet. Cook halibut until golden, about 3 minutes. Carefully flip the fish over and cook until golden but being careful not to overcook. Place on a plate and loosely cover with a tin foil tent.

Add a drizzle of olive oil to the pan then add the garlic; cook, stirring constantly, for 1 minute. Deglaze the skillet with the chicken broth, lemon juice, and zest. Add capers and parsley then cook until the sauce reduces a little bit. Taste the sauce and season with sea salt and freshly cracked pepper, if needed. Pour the sauce over the fish and serve immediately. Enjoy.

Print^[3]

Save^[4]

Halibut with Lemon Caper Sauce

Ingredients:

2-3 tsp olive oil
1 lb halibut fillet, skinless
Sea salt and freshly cracked pepper
3 tbsp flour
1/3 cup chicken broth
Zest and juice of 1 lemon
1 tbsp butter
3 cloves garlic, minced
2 tbsp capers, drained and rinsed
1 tbsp fresh parsley, chopped

Directions:

Heat the oil in a large skillet over medium heat.

Season both sides of the halibut then dredge in flour then place directly into the hot skillet. Cook halibut until golden, about 3 minutes. Carefully flip the fish over and cook until golden but being careful not to overcook. Place on a plate and loosely cover with a tin foil tent.

Add a drizzle of olive oil to the pan then add the garlic; cook, stirring constantly, for 1 minute. Deglaze the skillet with the chicken broth, lemon juice, and zest. Add capers and parsley then cook until the sauce reduces a little bit. Taste the sauce and season with sea salt and freshly cracked pepper, if needed. Pour the sauce over the fish and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking
Original recipe by Alaska From Scratch

References

^{^} Steamer Clams with Tomato, Garlic, Lemon, Dill, and Parsley (www.gordon-ramsay-recipe.com)
^{^} Garlicky Green Beans (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Gordon Ramsay’s Smoky Pork Sliders with Barbecue Sauce…

Gordon Ramsay’s Smoky Pork Sliders with Barbecue Sauce

Makes enough for 2 or 4

olive oil, for frying
4 rashers of rind-less smoked back bacon, finely chopped
1 banana shallot – peeled and finely chopped
1 teaspoon smoked paprika
500g minced pork

To Serve:
Mini or regular burger buns
Applewood smoked Cheddar cheese – sliced
Baby gem lettuce leaves
Slices of tomato

For the BBQ Sauce:
olive oil – for frying
1 small onion – peeled and finely diced
2-3 cloves garlic – finely chopped
sea salt and freshly ground black pepper
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 tablespoon cider vinegar
2 teaspoon Worcestershire sauce
6 tablespoons tomato ketchup

First make the barbecue sauce:

Heat oil in a frying pan, add onion and garlic with some seasoning and the sugar, and fry for 5 minutes until softened.

Add paprika and stir to combine. Cook for 10-15 minutes until onion is caramelising, then add vinegar and let it cook out for a few minutes.

Add Worcestershire sauce and tomato sauce, mix well and continue to cook for about 8 minutes until sauce has reduced to a dropping consistency.

Taste and adjust seasoning. Remove from heat and set aside.

While the barbecue sauce is reducing, start preparing the burger mince. Fry bacon in an oiled pan for about 5 minutes until almost cooked through.

Add the shallot and cook for 5 minutes until it is tender and the bacon is crisp. Sprinkle in smoked paprika and mix well.

Continue to cook for 1-2 minutes, then remove from heat, draining excess fat on kitchen paper.

Season the minced pork and mix well with cooked shallot and bacon.
Shape into balls the size of golf balls and flatten into patties.

Heat a large, heavy-based frying pan with a little oil.

Season patties and cook for 1-2 minutes on each side, basting with the juices until cooked through and coloured.

Turn off heat and leave to rest in the pan. Top each patty with a slice of cheese, allowing it to melt slightly.

Assemble sliders in mini buns, layered with lettuce, tomato slices and barbecue sauce (any remaining sauce will keep well in the fridge).
Serve immediately.