Huevos Rancheros
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 green pepper, chopped
- 1 tomato, peeled and chopped
- 1 clove garlic, minced
- 1 jalapeno pepper, chopped (optional)
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon salt
- 1 teaspoon hot pepper sauce *Tapatio is our fav*
- 1 (8 ounce) can tomato sauce
- 1/2 cup water
- 6 eggs
- In large skillet, heat olive oil.
- Add onion and green pepper, cook until tender.
- Add tomato, garlic, jalapeno, if using, oregano, salt, hot pepper sauce, tomato sauce and water.
- Simmer, covered for 20 minutes.
- Uncover.
- Break eggs, one at a time, into cup and slip into sauce.
- Cover and simmer over low heat until eggs are set, about 5 minutes.
- Serve over corn tortillas or toasted English muffins, topped with some of the sauce.
- Enjoy!
Penne with Spicy Vodka Tomato Cream Sauce
- 1 lb uncooked penne pasta
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes (or to taste)
- 1 (28 ounce) can crushed tomatoes
- 3/4 teaspoon salt
- 2 tablespoons vodka
- 1/2 cup heavy whipping cream
- 1/4 cup chopped fresh parsley
- 1/2-1 lb sweet Italian sausage
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
- In large skillet, heat oil over moderate heat. Add sausage, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
- Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
- Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve,.
No comments:
Post a Comment