TJ & Danielley’s Amazing Huevos Rancheros

4 slices bacon, diced

1 cup diced onion

1/2 cup diced red pepper

2 tbsp fat-free cream cheese

1 cup fresh corn, off the cob

1 clove garlic, minced

1 jalapeno pepper, seeded and finely chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

1 1/2 cups cooked black beans

1 cup diced tomato

3 tablespoons chopped fresh cilantro

salt and pepper

6 small tortillas

 2 cups grated cheddar cheese

 12 eggs

sour cream, for garnish

chopped fresh coriander, for garnish

For ranchero mix, heat a large sauté pan over medium heat and add bacon. Cook until crisp, remove to drain, and remove all but 1 tbsp bacon drippings.

Add onion and red pepper and sauté until onions are translucent, about 5 minutes. Stir in corn, garlic, jalapeno, cream cheese and spices and cook for 2 minutes.

Add beans and tomato and cook until warmed through. Remove from heat, stir in coriander and season to taste.

Preheat oven to 400 F.

Grease 6 8-ounce ovenproof dishes and line each with a tortilla. Spoon ranchero mix into each tortilla and sprinkle with grated cheddar. Break 2 eggs into each dish and season lightly.

Bake for 15 minutes, or until eggs reach desired doneness. Place each bowl on a saucer (the bowls will be hot) and top with a spoonful of sour cream and a sprinkle of coriander and serve immediately.

Naturally if there is only 2 of you just throw the right amount of ingredients into a pan to cook. The spoon into tortillas and eat while watching a delightful DVD!

Really Nice Sunday Morning Pancakes

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Fresh Guacamole

3 Avacado – mashed

tomato insides and more chopped tomato

1 slice purple onion – chopped

cilantro

sundried tomatoes – especially the ones from Italian Star Deli

hot sauce – especially sambal sauce

salt

lemon

Fresh Salsa

5 tomatoes – chopped (gooey middle removed)

2 slices purple onion – chopped

cilantro

salt

lime juice

chilies – chopped

Mix all together and enjoy!

Butter Chicken

 2 to 3 tablespoons of butter

1 onion

¼ teaspoon of cinnamon

2 teaspoons of crushed garlic

2 teaspoons of crushed ginger

½ teaspoon of ground turmeric

1 to 2 teaspoons of chilli powder

1 tablespoon of coriander

400 grams / 14 oz of skinless, boneless chicken thighs or breasts

¼ to ½ cup ground almonds

225 gram / 8 oz can of whole peeled tomatoes with juice

1 tablespoon of tomato paste

½ cup of unsweetened yoghurt

Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. 

Then add the turmeric, chilli and coriander, and sauté over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and sauté stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. 

Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.

BBQ’d Chicken Pizza

1 cup roast chicken, shredded

1 cup bbq sauce

1 pre-baked 12 ince pizza crust

¼ cup chopped scallions including most of the green part

¾ cup grated mozza

Preheat oven to 450F. Mix the chicken with ¾ cup bbq sauce, brush ¼ cup bbq sauce over crust. Scatter the chicken and scallions on the crust. Sprinkle the cheese evenly. Bake about 10 mins

Perfect Perogie Casserole

16-20 cheese perogies

1 onion

¼ tbsp butter

½ cup cooked ham, diced (optional)

1 green pepper, diced

¼ cup cheddar cheese, shredded

10oz can condensed mushroom soup.

Saute onion and green pepper. In medium casserole dish, combine perogies, onion, pepper and ham. Combine milk and soup and pour over casserole. Top with cheddar. Bake 35 mins at 350F. Makes 4-6 servings.