Huevos Rancheros

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It’s a real shame heart attacks and panic attacks don’t have more unique qualities that help me differentiate what medical event I am having.

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I google my symptoms and I get two choices: go to the ER or take some deep breaths. Where’s the middle ground here, people?

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It’s been a week. I mean, it’s nothing I can’t handle. Like, I’m a big girl. I’m a rock star. I am basically super wife because I somehow found time to make vegan treats for Garr’s soldiers, like I am a STAR. *Cue physical ramifications of stress.*

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So, I’m already wound up, right? And your girl has a doctor appointment today. This makes me wind up tighter than a knotted yo-yo because of traffic, parking, finding new doctor’s office, meeting doctor, hoping she likes me, wondering if she has washed her hands – that whole thing. I’m walking in and I just KNOW it’s going to be a high blood pressure day. I can feel the blood pumping extra thick in my veins. Sure enough – through the roof!!!!! I laughed & was like “Oh, you know, just a little white coat syndrome!!!!” Ha. Ha ha.

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And now I stew with anxiety about my blood pressure and am down a Web MD rabbit hole. Joy. Rapture.

 

 

Time: 45 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 avocado, pitted
  • 1/2 cup of salsa verde
  • 1/2 cup of cilantro leaves, stems + all, plus more for serving
  • 1 tbsp. of garlic, minced
  • Juice of 1 lime
  • 2 cans of black beans, rinsed + drained
  • 1 red onion, diced
  • 1 tsp. of chili powder
  • 1 tsp. of cumin
  • 1/2 tsp. of cayenne pepper
  • 3-4 eggs
  • 1 tbsp. of olive oil
  • Corn tortillas, for serving
  • Radishes, sliced thin
  • Sriracha, for serving

How to:

  • In a saucepan, heat 1 tbsp. of olive oil over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add beans + chili powder + cumin + cayenne + 1/2 of the lime juice + S+P
  • Stir + add 1/4 cup of water
  • Reduce heat to low-med, cover + cook for 13-15 minutes
  • In a food processor, combine avocado + salsa verde + cilantro + garlic + remaining lime juice + S+P, pulse until smooth
  • Transfer to a small saucepan to warm
  • Fry up your eggs
  • Heat up your tortillas
  • Top tortilla with beans + avocado spread + egg + radishes + sriracha + more cilantro
  • Serve warm
  • Use nose to squish yolk all over the place

 

Divineeeeeeeeeeeee original recipe from here:

http://cookieandkate.com/2013/huevos-rancheros-avocado-salsa-verde/

Crab Cake Bennies

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I think I know how to unite our broken society.

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We need a new viral social media challenge.

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I miss the days of watching my internet pals flail as ice water is poured on their heads. The days when groups of people would stand still pretending to be mannequins while that terrible song played in the background. And let us not forget about the cinnamon challenge – a classic!

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The internet was a much happier place back then. Collectively, we were a happy-go-lucky bunch. Now we’re just a bunch of stiffs! What if we started planking again? That was a great year for me, personally. I planked on a neighbor’s trash can &, though a low point, I have no regrets. Oh, or we could start stacking the Cheerios on baby foreheads again!!!! THAT was a crowd pleaser.

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I’ll do anything just make the politics go far, far away.

 

 

Time: 12 hours (all prep + cooking) | Serves: 3-4

Ingredients:

  • 8 oz. lump crab meat
  • 1/2 cup of italian breadcrumbs
  • 1/2 cup of mayo
  • 1 tbsp. of dijon
  • 1tbsp. of low sodium soy sauce
  • 1 tsp. of hot sauce
  • 1 egg, beaten
  • 1/2 tsp. of crushed red pepper
  • 1 cup of polenta
  • 2 tbsp. of parmigiano-reggiano
  • 4-6 eggs for poaching
  • 1 tbsp. of white vinegar
  • Sriracha or hollandaise, for serving
  • S+P, to taste
  • 2 tbsp. of olive oil

How to:

  • The night before, cook polenta according to package directions
  • Stir in parm-reg + S+P
  • Spread flat on a plastic wrap-lined baking dish + cover with another sheet of plastic wrap
  • Refrigerate over night
  • In the morning, combine crab + breadcrumbs + mayo + dijon + soy sauce + hot sauce + beaten egg + crushed red pepper + S+P
  • Cover + refrigerate for at least 20 minutes
  • Meanwhile, cut your polenta into lil circles using a round glass
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add polenta cakes, cooking on each side for 4-5 minutes or until golden brown to your desire
  • Form crab mix into cakes
  • Heat other tbsp. of olive oil in the same skillet
  • Cook crab cakes on either side for 3-4 minutes or until golden to your desire
  • Bring a pot of salted water to a boil
  • Turn down the heat to a slow boil + add vinegar
  • Make a lil whirlpool + drop an already cracked egg into the center
  • Cook 3 minutes + remove with a slotted spoon + place on a paper towel-lined plate
  • Assemble bennie by placing a crab cake on top of a polenta cake, topping with a poached egg + drizzling with Sriracha
  • Smash schnoz into egg + let the yolk ooze errrrwhere

Spicy Eggs + Taters Skillet

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I am a very outdoorsy girl.

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So much so that I plan all of my fall brunch activities around the best patios in the area.

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I really branched out this weekend, though. I laid on a hot pink blanket in the middle of a grassy knoll. Me – in the grass!!!!! Essentially, I earned my badge for nature activities.

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I laid on that blanket and gabbed with my girlfriends without a care in the world. The sun was shining, folks were running by in their exercise clothes sweating a little too near me, and I had a really cute sweater vest on. It was all good! I told you guys, I really never stop evolving.

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But I am hoping this next president can do something about the outdoor smell that lingers on you for hours after a bout with nature.

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 4 small potatoes, scrubbed + chopped (I went with two white + two red)
  • 1 onion, chopped
  • 1 tbsp. of garlic, minced
  • 3 tsp. of ancho chili powder
  • 1/2 cup of vegetable broth
  • 1 can of diced tomatoes
  • 3 eggs
  • 1 cup of fresh spinach
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat 1 tbsp. of olive oil in a deep pan over medium heat
  • Add onion + S+P, cook for 4-5 minutes
  • Add garlic, cook another minute
  • Add ancho + tomatoes + vegetable broth, simmer for 15 minutes
  • Transfer to a blender + puree, set aside
  • Heat remaining olive oil in same pan
  • Add potatoes + remaining ancho + S+P
  • Cook for 8-10 minutes or until crisp to your desire
  • Add sauce back to pan + cook another 10 minutes
  • Stir in spinach + S+P
  • Make holes for eggs + turn the heat to low
  • Crack each egg in + cover, cook for 8 minutes
  • Remove from heat + cook another 3-4 minutes or until eggs are set to your liking
  • Rub hands in leftovers + finger paint a picture of a pal on a nearby blank wall

 

Idea came from here!

 

http://pinchofyum.com/one-pot-spicy-eggs-and-potatoes