Huevos Rancheros for 2

Some things are just easier to cook for 2 (or one). Fried eggs are definitely one of those things - or at least I think they are. I prefer my fried eggs to be served immediately upon coming out of the pan, they just aren't the same if you have to hold them and keep them warm for a substantial amount of time. So I find Huevos Rancheros to be an ideal recipe for 2 (or one).

I actually picked up this technique from watching Rachel Ray - she made it on 30 Minute Meals once and I immediately had to try it. In my version I've added steamed rice in a decidedly untraditional twist, but the method is otherwise the same.

This is a great dish for any time of day - we tend to have it for a quick dinner when we haven't planned anything and, honestly, you can make it in less than 30 minutes easily, if you are making it for one or two people.

I'm sorry to say I am totally guilty of deciding as I was finishing this dish (and just couldn't resist taking a picture) that I wanted to include it for the blog (it's true, I am a fly-by-the-seat-of-my-pants blogger) so I didn't take pictures along the way, but it's really simple to make and, like a lot of my "recipes", it's really more about the method than a specific recipe.

This is an especially good dish to make when you have leftover beans and/or rice in the fridge and tortillas hanging around. I try to keep a small variety of canned beans in my pantry for occassions like this when I just haven't planned ahead for dinner (you'd be surprised how often that is considering how much I like to cook).

Huevos Rancheros

1 can (15 oz) pinto beans or black beans, drained and rinsed
1 cup cooked rice (optional), warm
1 can (4 oz) diced, fire roasted green chilis
2 green onions, chopped
2 tbls taco sauce or salsa
1 tsp Ground Cumin
2 tsp Chili Powder
1/2 tsp Ground Coriander
1 tsp Cilantro
Salt & Pepper to taste
approx 1/4 cup chicken stock, beer or water
2-4 corn or flour tortillas (1-2 per person depending on size)
2-4 eggs (1-2 per person, to personal preference)
2 oz Shredded Cheddar or Monterey Jack Cheese (optional)
2-4 eggs (2 per person)

Have two plates or pasta bowls ready for plating before you start cooking so you can "build" the dish as each component is complete.

Place beans in a small saucepan on medium low heat. Add taco sauce or salsa (I used green taco sauce but I have used salsa in the past too), green onions (reserving a few for garnish), spices and stock, beer or water - just enough to keep everything moist (you can add more later if you need to). Stir occassionally. Just let the beans hang out getting heated through and soaking up some tasty flavors and keeping an eye on them while you get everything else together .

Heat tortillas over the open flame of your gas stove or in a dry, cast iron skillet - just until blistered and warm through. Place them right on your plates or bowls.

When the beans are heated through, fry the eggs according to your personal preference.

On each plate, top tortillas with about 1/2 cup rice, 1/2 of the beans and fried eggs. Top with shredded cheese and sprinkle with reserved green onions. Serve immediately.

Scrambled Egg & Rice Casserole - For 2 Please!

I hope everyone has been enjoying their summer - I know I have - I hope you're not all out there melting in overly-hot temperatures. Our sunshine returned Thursday afternoon and we have had lovely, sunny and not too hot weather since then, in fact this weekend has been as close to perfect as any.

I got to talk to my best friend on the phone today and catch up with her (more like download). I made a delicious, summery dinner tonight that my spouse complimented me on several times. And now I'm watching one of my many favorite movies, Top Gun, while my wonderful husband enjoys a football game over at the bachelor pad (my brother-in-law lives in an apartment above our detached garage/shop).

Remember this from my last post?

I promised to share what I did with those scrambled eggs and, at long last, I am finally getting this post put together.

I believe I may have mentioned that our great neices who were living with us moved out when school got out this year so I've been working at "downsizing" our favorite meals and preparing just enough for the two of us. You might think it's an unusual combination - scrambled eggs and rice - but I first discovered I enjoyed it when I starting having leftover rice with scrambled eggs, ham and cheese on top for breakfast and then my husband took it to a whole new level by turning it into a dinner casserole and we've been eating it for years now. This casserole is certainly one of our favorite go-to meals when we haven't made specific plans for dinner. Its so easy to make - perfect for enlisting the help of the kids if you're making it for a whole family and its so versatile you can add anything you have in the fridge.

There's been a lot of talk about meatless Mondays in the last couple months or so and although we haven't made a habit of necessarily having our meatless dinner on Mondays, we have been trying to have a meatless dinner at least once a week and one of our favorite choices so far has been portabello burgers. The reason I bring this up is that when I fix the mushroom burgers, I save the stems and put them in the fridge to use in another dish later in the week. So for this casserole, I sliced up those wonderful stems. Of course, depending on what you put in it, this dish also qualifies as meatless!

Prepare your favorite type of rice (leftover works great too) and set aside, then scramble up some eggs and set them aside.

Saute the portabello stems (or any other mushrooms you like) in a skillet with a bit of extra virgin olive oil (you can add butter too, if you like). Cook until the mushrooms start to carmelize, then add salt & pepper to taste. Remove them from the skillet and set them aside. Chop up some green onions and set them aside as well. (If you prefer to cook them, you can throw them in with the mushrooms when they are almost ready.)

Let's take a moment to talk ingredient quantity when cooking for two. For the eggs - cook the same number per person as you normally would. In other words, my husband and I normally eat 2 eggs each if we were having fried eggs for breakfast so I prepared 2 eggs per person for this dish. For veggies being added to a casserole or stir fry in most cases I have been prepping a one half serving per person. I've just found that if you prepare a full serving of each vegetable per person, you end up with way more food than 2 people can eat (and far more leftovers than we want too)! So for this dish I used 2 portabello stems (about the equivalent of 2 mushrooms) and half of a green onion. When it comes to cheese, however, I do go ahead and prep a full serving each. After all, it's going to top each dish and really, can you ever have enough cheese ? I mean, really? I'm just sayin'...

Ok, so now that we got that out of the way... Scoop the rice into a casserole dish (or individual ones like I used). My husband really likes to have a bit of EVOO drizzled over the rice at this point - so I did that, just to make him happy, see how I am? Then I grated some parmigiano reggiano cheese over that (because that's how I like it). Now top it with the scrambled eggs, mushrooms and green onions (or anything else you'd like to include).

Top it with shredded cheese - I used Monterey Jack here, which I love because it melts into such a creamy, yummy consistency that, I think, goes especially well with eggs and mushrooms.

Put your casserole dish(es) in a 375 oven just until the cheese melts and starts to bubble, then serve hot (add a salad if you like). I was so hungry and ready to eat this by the time it came out of the oven that I forgot to take a picture!

So here's the recipe, such as it is:

Scrambled Egg and Rice Casserole For 2

Preheat oven to 375 degrees.

2 cups steamed rice
4 eggs, scrambled
2 portabello mushroom stems, (or 2 small mushrooms of your choice) sauteed
1/2 green onion, chopped
2 oz. Monterey Jack cheese, shredded (or any cheese you like)
1 oz. Parmigiano Reggiano, shredded
salt & pepper to taste
Extra Virgin Olive Oil to taste
Butter (optional) to taste

Prepare a casserole dish or other oven-safe dish with non-stick spray or butter. Spread rice in bottom of dish. Drizzle with EVOO. Sprinkle on Parmesan cheese. Top with scrambled eggs, season to taste, then add mushrooms and green onions. Top with shredded cheese. Bake at 375 for about 10 minutes, until cheese it melted and bubbly.