Rancho Huevos

When hubby and I would go to Boston to visit his mom, one of the dishes she would always make for us was rancho huevos. Before I met my hubby I had never had rancho huevos let alone heard of it….still have a hard time pronouncing it. My Southern kicks in and it comes out something like raaaeenchoo hoorverus. Anyway, her version of the dish is always delicious. She taught me how she makes it, and since then I have put my own spin to it. Ofcourse, hers will always be hands down, the best. Hubby asks for me to make mine frequently, so he seems to like mine as well.

These go great with refried black beans….yes I said refried black beans (another yummy thing I discovered since meeting my hubby) and warm corn tortillias. Ok and being the bacon lover that I am, a side of bacon along with it as well makes me swoon.

You will need…..

2 cans of diced tomatoes, an onion, 2 cloves of garlic, cumin, dried cilantro, salt and of course eggs.

First, chop up the onion…..

then mince the garlic.

Heat a pan on medium high heat. Add a few Tbs of olive oil.

Throw in the onion and the garlic. Cook until onions begin to soften.

Add the tomatoes, undrained. Reduce heat to medium.

Next add cumin, salt and cilantro. Stir and cook for about 5 minutes.

Make a hole in the tomato mixture and add in the egg.

Repeat with desired amount of eggs, making sure they have a little space between them.

Cover the pan and reduce heat to medium low. Cook for about 10 minutes or until eggs are cooked.

Serve right away.

Enjoy!

Rancho Huevos

Ingredients:

eggs
2 cans of diced tomatoes, undrained
1 onion, chopped
2 cloves of garlic, minced
salt to taste
1/4 tsp cumin or more to taste
2 tsp dried cilantro or more to taste

Directions:

Heat a pan on medium high heat. Add a few Tbs of olive oil. Throw in the onion and the garlic. Cook until onions begin to soften. Reduce heat to medium and add the tomatoes, cumin, salt and cilantro. Stir and cook for about 5 minutes.

Make a hole in the tomato mixture and add in the egg. Repeat with desired amount of eggs, making sure they have a little space between them. Cover the pan and reduce heat to medium low. Cook for about 10 minutes or until eggs are cooked.

Serve right away.

Deviled Eggs

There were two things my Dad was always asked to bring for family dinners; his sweet potato casserole during the holidays and his deviled eggs. One of my earliest memories was watching him put together those famous deviled eggs. I would stand on my little stool and watch him cook, while he would explain to me that it was a process; getting the eggs just right then mixing in just the right amount of mayo and herbs. I remember thinking it looked simple enough,and they tasted so good. You would have thought that he was preparing a four course meal the way he took such care with those eggs. He put a lot of love into those little things. It was just another example that reminded me of what my grandmother always said, if you put love into everything you cook, even the simplest of dishes can taste as rich as caviar. I’ve never had caviar and I’m thinking neither had she, but I got the meaning. My hubby loves deviled eggs so I try to make them often. I always think of my dad when I do. I have tweaked his recipe a bit over the years, but I think he would still agree, there is a whole lot of love going into that simple little things.

Oh and his sweet potato casserole, I may have to post that during the holidays so don’t stray far.

Here’s what you need for the deviled eggs:

Eggs, mayonnaise, mustard, dill weed and celery seed.

Place desired amount of eggs in a sauce pan in a single layer. You want a sauce pan small enough so the eggs can not move around during cooking or the shells will crack.

Fill the saucepan  with cool water, enough to cover the eggs about two inches.

Heat until boiling.

Cover the pan and remove from the heat. Let set for 12 minutes.

Place the saucepan under cool water. Then drain the eggs.

Gently crack the shell and peel under running water. This helps remove all the bits of shell.

Slice the eggs in half lengthwise.

Carefully scoop out the yolks into a bowl.

With a fork, mash the yolks…..

until it resembles coarse sand.

Add mayonnaise….

mustard….

then the dill and celery seed.

Mix well. Be sure to taste before filling the eggs whites to see if you need to add any more ingredients.

Fill the egg whites with the yolk mixture. I don’t know why…I guess it’s one of those unexplained phenomenons, but I always end up with extra yolk mixture. I don’t care how much I pack into those eggs, there’s always some leftover. Makes a great eggs sandwich though.

Serve as a side or as an appetizer. During the holidays when dad was feeling festive, he would sprinkle them with paprika.

Enjoy!

Deviled Eggs

Ingredients:

desired amount of eggs
1/4 c of mayonnaise or more to taste
dill weed; to taste
celery seed; to taste

Directions:

Place desired amount of eggs in a sauce pan in a single layer. You want a sauce pan small enough so the eggs can not move around during cooking or the shells will crack.

Fill the saucepan with cool water, enough to cover the eggs about two inches. Heat until boling. Cover the pan and remove from the heat. Let set for 12 minutes.

Place the saucepan under cool water. Then drain the eggs.

Gently crack the shell and peel under running water. This helps remove all the bits of shell. Slice the eggs in half lengthwise then carefully scoop out the yolks into a bowl. With a fork, mash the yolks until they resemble coarse sand. Add mayonnaise,mustard, dill weed and celery seed. Mix well. Taste before filling the eggs whites to see if you need to add any more ingredients. Fill the egg whites with the yolk mixture.