Category: Breakfast

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Huevos Rancheros

Who loves to go out to brunch? I do, but unfortunately I don’t do it often as I work weekends, but when I do brunch I do it right. I love to have all the yummies and no worries in the world. Huevos rancheros are usually my go to, they’re just so good and a burst of flavors. I woke up this past weekend with “snow storm” and my plans were to cook, eat & drink. I started of with just that !! These huevos rancheros came out soo good and it was so easy to make. Be sure to tag me if you try this recipe, I’d love to see what you guys come up with. #cookitkelly_ @cookitkelly_

Ingredients

  • Egg 2 fried eggs
  • Tomato 1 plum tomatoe
  • Yellow onion 1 quarter of onion
  • Garlic 3-4 gloves
  • Jalapeños 1/2 of jalapeños
  • Tortilla 2 fried tortillas
  • Queso frescos (or cojita cheese)
  • Cilantro bunch
  • Lime 1/2 lime juice
  • Salt & pepper to taste
  • Crema equal parts water & Greek yogurt ( you can use sour cream instead)
  • Hot sauce
  • Olive oil
  • Vegetable oil to fry tortillas
  • Avocado 1/2 of avocado for garnish
  • Beans 1/2 can either black or pinto

Directions

  1. Start by making your ranchero sauce. Chop up tomato, onion, garlic and jalapeño. Use sauce pan heat and cook on medium high. Heat up olive oil and cook it down. Add salt and pepper to taste. Reduce heat add 1/2 of lime juice & cilantro and about 2 tablespoon of water. Let it simmer for about 15-20mins.
  2. In another pan, heat up vegetable oil to fry your tortillas. On medium high once hot add in tortilla and fry 3-4 minutes on each set aside on paper towel to absorb excess oil.
  3. In the meantime cook your egg to your liking. (I must admit cooking a perfect sunny side egg is not my strongest lol. So I usually make my fiancée cook them for me). 
  4. Cook the beans in a sauce pan and set aside, slice the avocado and chop up a little extra cilantro for the garnish. Make your crema by mixing equal parts of water and Greek yogurt. I did about 3 tablespoons of each.
  5. Time to assemble the huevos rancheros .
  6. Tortilla, beans, fried egg, ranchero sauce, avocado , queso fresco , cream, hot sauce and cilantro in that order. It’s your dish you build it as you want of course. 
  7. Enjoy

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Pancakes

Waking up and craving pancakes or waffles? I did this morning and just had to make some. Its so easy and they taste so good. I always make a few extra and freeze them. No need to buy pre-frozen pancakes when you can just make the pancakes yourself. Take them out of freezer when you are craving and pop in the toaster. I measured everything this time around so I can share my pancake recipes with you all. Be sure to tag me if you try this recipe, I’d love to see what you guys come up with. #cookitkelly_ @cookitkelly_

Ingredients

  • 2 cups Flour
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Brown sugar
  • 1/2 cup Heavy Cream
  • 1 cup Almond milk
  • 2 tsp Vanilla extract
  • 2 Eggs
  • 1/4 cup melted butter
  • Non-stick spray (PAM is the brand I use)

Directions

  1. Grab two medium bowls. Add all the dry ingredients in one bowl and all the wet ingredients in the other other.
  2. Mix wet ingredients with a fork or whisk.
  3. Slowly add the wet ingredients into the dry bowl. Mix slowly while pouring and make sure there are no dry areas. Make sure not to over mix.
  4. Using a non-stick pan , place on medium to low heat and spray PAM non stick spray on the pan.
  5. Once the pan is hot, pour a mini pancake on the pan to make sure the temperature is correct. Mini pancake should cook evenly. Take out and place on a plate. I always wipe my pan with a paper towel so that the PAM doesn’t burn and spray fresh PAM for each new pancake.
  6. Repeat and make the whole mix. I like to make extra to freeze them.
  7. When making the pancakes to freeze, use a 1/4 cup measuring cup. This will ensure the pancakes are small enough to fit in the toaster. Let the pancakes cool off completely before placing in the freezer.
  8. Use plastic wrap or parchment paper to separate the pancakes. Put then in a freezer safe zip up bag and freeze away.

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Arepa Colombiana

Growing up, arepas were always a part of my live. The dish is mainly served for breakfast with just butter and cheese, but we also had it for lunch or a late snack with “hogao” and steak. Hogao is a mix of tomatoes , scallions , butter and Goya seasoning. Arepas are made out of maize meal which is pretty much just cornmeal patties. They are a staple in Colombian cuisine. Venezuela has their own version of arepas as well and they have become more and more popular in the USA. This is how I make my arepas. Be sure to tag me if you try this recipe, I’d love to see what you guys come up with. #cookitkelly_ @cookitkelly_

Ingredients

  • 2 cups of cornmeal ( I use the brand PAN)
  • 1/2 cup of shredded mozzarella cheese (or your preference of cheese)
  • 2 cups of lukewarm water
  • Butter

Directions

  1. Mix in the cornmeal, cheese, and water in a large bowl.
  2. Using your hands, mix the dough until its soft with no dry spots.
  3. You will need a circular mold to make the shape of the arepa. I use one of my tops of a tupperware as my mold.
  4. Spread butter on the mold so that the mix doesn’t stick. Wet your hands with a little water and make small balls with the masa. Spread the masa and mold the arepa in a circular shape.
  5. Make sure you have your parrilla (arepa grill) on the stove hot. If you don’t have one, just use a small pan that your arepa will fit in. Use a little butter to make sure the masa doesn’t stick
  6. Heat should be on medium-low and keep an eye on it. Flip it a few times until its golden brown. If you want it crispy, just leave it on low for a few extra minutes on each side.
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Beet Tostada

While being quarantined with no work and not much to do, I have been spending a lot of time in the kitchen. With that being said, I need some motivation and inspiration to make sure I’m cooking all sorts of different things and go out of my comfort zone. I’ve been following Bon Appetite for a while now and really love seeing all the posts they put up. I recently subscribed to their magazine which I receive every month! This morning I was craving a tostada but wanted to make one I’ve never tired before. I came across the Beet Tostada in their March magazine and I had almost all the ingredients on hand. You can always get recipes and make it your own as you tweak them to your liking or utilize the ingredients you have in your fridge. This is the original recipe https://www.bonappetit.com/recipe/beet-tostadas-with-fried-eggs . Below, you will find my personalized recipe. Be sure to tag me if you try this recipe, I’ll love to see what you guys come up with. #cookitkelly_ @cookitkelly_

Ingridents

  • 1 small red beet
  • Oil oil
  • salt and pepper
  • garlic powder, paprika , chili powder
  • 6 cloves of garlic
  • 1/2 of yellow onion
  • 1/2 can of fire roasted tomatoes
  • 3 Chili de Arbol
  • vegetable oil
  • eggs
  • tostadas
  • oregano

Directions

  1. Cut beet into 1/4 pieces , cover with EVOO , garlic powder , paprika , salt , pepper and chili powder. Preheat oven to 350 degrees.
  2. Roast beets in oven for about 15-20mins. Make sure to check them around the 15min mark. You want them to be tender but not too soft.
  3. Cut your onions in slices set aside. Slice 3 of the garlic cloves and the other 3 cloves. Chop up into very small pieces. Chop up the chili de arbol, making sure to get rid of the stem.
  4. For the “Salsa de Arbol,” grab a small sauce pan and drizzle some Olive oil, once its hot add in the chili de arbol and the chopped garlic. (Be sure your careful not to make the oil TOO hot because it will splash you and the smell from the chilis can burn your nose. Happened to me . oops ). Once cooked down, add in the 1/2 can of the fire roasted tomatoes and 1/2cup water. Let the sauce cook for about 15-18mins until most of the water is evaporated.
  5. On another pan, add in about 1/2cup of vegetable oil and set temperature on medium-low.
  6. When vegetable oil is hot, slowly fry your onions and garlic. Make sure not to throw them in and only a few at a time. Take them out and place over paper bag or paper towels to absorb any extra oil.
  7. Beets should be ready and can be taken out of oven and set aside.
  8. Grab your eggs and cook them as you’ll like. I personally did mine over easy which is one of my favorites.
  9. Grab your tostada and start assembling them. Tostada, beets , eggs, salsa de arbol ,onions and garlic in that order. The Bon Appetite calls for sage which I did not have so I used fresh oregano instead.