Huveros Rancheros

By xoxo

huveros rancheros

Ohmygoodness! This was my first time making Huveros Rancheros and it is lick-your-fingers yummy! Trying to stay healthy these days and I am such a breakfast freak. Amer and I usually take turns making Breakfast and when he makes breakfast, I’m feeling bad for at least a couple days! He makes the best breakfast, but loves to overindulge with chorizo, cheeses, hash browns, etc.

 

I’ve had Huveros Rancheros a ton at restaurants and thought I would try to make it at home in a healthier way. Instead of frying the tortilla, I toasted it and instead of using queso fresco or mozzarella, I used feta cheese. I really hate when you make something healthy and it tastes healthy. This recipe was not like that at all, it was flavorful, satisfying and so good!

 

Serving size: 2

 

Salsa

1 tablespoon olive oil

2 tomatoes, diced

1 small onion, diced

1 tablespoon garlic, minced

1 teaspoon jalapeno, minced

1 teaspoon cumin

Sprinkle of salt and black pepper

 

 

Add all ingredients to a small pot and bring to a boil. Simmer for five minutes until vegetables have cooked down. Adjust seasonings to your liking. Transfer to a bowl and set aside.

 

Black beans

1 can black beans with liquid

1 tablespoon garlic, minced

1 teaspoon chicken stock powder

Sprinkle of salt

 

Add all ingredients to a small pot and bring to a boil. Simmer for 5-8 minutes until most of the liquid has evaporated (you want to make sure there is a little liquid left, so the beans don’t dry out). With a fork, smash the beans. I like to smash them just enough that there is still some texture left. Adjust seasonings to your liking. Transfer to a bowl and set aside.

 

4 eggs

1 tablespoon olive oil

Salt and pepper

 

In a medium size skillet, add olive oil and eggs over medium high heat. Sprinkle with salt and pepper. Cook sunny side up for a couple minutes, until eggs are done, but still runny.

 

2 tortillas, toasted

1/2 cup feta cheese

A handful of fresh cilantro, roughly chopped

 

Assemble dish: Top the toasted tortilla with some black beans, 2 sunny side up eggs, a dollop of salsa, sprinkle of feta cheese and some cilantro. Enjoy!

Shish Tawook: Middle Eastern Chicken Kabobs

By xoxo

It’s finally spring!!!!!!!!!!!!!!!!!!!!!!!!!! Well, not really in Minnesota. But we are on our way to better weather. Yes, it’s still freezing out and snowing, but I can only be positive that the rough, arctic cold winter we had this year is about to be a thing of the past. So, dust off your grills or in my case, brush off the snow and make some of my yummy Shish Tawook this week! It’s the perfect kick-off to spring. It’s light, healthy, delicious and very easy to prepare and make.

I’ve been super busy trying to balance my hosting job and working with my dad at the restaurant that I haven’t had time to blog much. Hope you enjoy my Shish Tawook and stay tuned for new blogs soon!!

Shish Tawook
1 pound of chicken breast, cut into 1” cubes
1 cup of plain yogurt
1/4 cup of fresh lemon juice
1 tablespoon of apple cider vinegar
1 tablespoon garlic, minced
1 teaspoon curry powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon ground black pepper
1 bunch of fresh mint, roughly chopped
1 lb. cherry tomatoes, optional
1 onion, chopped, optional
12-15 bamboo skewers, soaked in water for 30 minutes before grilling

Feta-Cheese Yogurt Sauce
1 cup plain yogurt
1/2 crumbled feta cheese
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon paprika
1/4 teaspoon onion powder
Dash of salt
Pinch of black pepper
1 bunch of fresh mint, roughly chopped

In a large bowl, add the chicken, yogurt, white wine vinegar, garlic, spices, mint, salt and pepper. Mix all the ingredients well. Marinate for at least four hours or overnight.

For the Feta-Cheese Yogurt Sauce, add the yogurt, lemon juice, vinegar, mint, olive oil, paprika, onion powder, salt and pepper to a bowl. Mix the ingredients. Fold in the fresh mint. Adjust seasonings to your liking.

When your ready to grill, heat the grill to medium-high heat.

Assemble your skewers. To a bamboo skewer, add one sliced onion, one tomato and one chicken cube. Repeat on the skewer two more times, so you have three chicken cubes per skewer.

Grill your chicken for about 6-8 minutes on each side. Serve with pita bread and the feta-cheese yogurt sauce.

 

Ful Medames

By xoxo

ful medames (1)
One of my favorite Arabic breakfast dishes, Ful Medames. Growing up, every weekend for breakfast, my mama would make us a beautiful table spread of middle eastern breakfast foods: hummus, fried haloumi cheese, Arabic salad with tomatoes, onions and mint, sunny side up eggs, labaneh and ful Medames. So Yummmmmy.
Ful Medames is typically a Middle Eastern breakfast dish of cooked and mashed fava beans with garlic, parsley, cumin, lemon juice and olive oil. Usually it is served with toasted pita bread.
This dish is so simple, yet so satisfying. For me it is such a nostalgic dish. Brings back so many great memories of waking up on a Saturday morning from the amazing aroma of the kitchen of the wonderful flavors of my mama’s Middle Eastern breakfast food. Now, at least ever couple weeks my hubby and I make a Arabic breakfast table spread and we never forget to include one of our favorites, Ful Medames.
1 can of ful
1 tablespoon garlic, mined
½ onion, finely chopped
1 large tomato, finely chopped
1 tablespoon mint, chopped
½ teaspoon cumin
Juice of half a lemon, squeezed
2 tablespoons of good olive oil
Salt and black pepper to taste.
Cook the ful in a small pot over medium high heat until ful is tender. Transfer to a medium size serving bowl.
Add the garlic, onion, tomato, mint, cumin, lemon juice and salt and pepper to taste to the ful. Mix and gently smash with a fork until all ingredients are combined and most of the ful has been smashed. Adjust seasonings to your liking. Drizzle with olive oil and garnish with mint.
ful medames2 (1)