Huvos con queso

HUEVOS CON QUESO
(Mexican Eggs with Cheese)

Reminiscent of chile con queso (melted cheese with chiles), cheese sauce is blended with eggs and spooned over tortillas. Serve with sliced tomatoes and beer or iced tea.


Tortilla Strips (see below)
3 tablespoons butter or margarine
1 small onion, minced
1/2 teaspoon ground cumin
1 tablespoon all-purpose flour
1/2 cup sour cream
6 eggs, lightly beaten
1/2 cup diced tomatoes
1 large tomatillo, husked, rinsed and chopped (optional)
1 large Anaheim or other mild green chile, stemmed, seeded and chopped
Prepare Tortilla Strips. Distribute evenly among 6 dinner plates and keep warm in an 150 degree oven.

In a 10- to 12-inch frying pan, melt butter over low heat. Add onion and cumin; cook, stirring occasionally, until onion is soft (about 5 minutes). Mix in flour; cook, stirring, until bubbly. Remove from heat and blend in sour cream. Return to heat and cook, stirring, over low heat until smooth and bubbly. Add jack and cheddar cheeses and continue to cook, stirring, until melted. Stir in eggs; cook until eggs are lightly set and mixture looks like soft scrambled eggs (about 10 more minutes).

Dividing equally, spoon egg mixture over tortilla strips and sprinkle with tomatoes, tomatillo (if desired) and chile. Makes 6 servings.

Chili Con Queso Soup

CHILI CON QUESO SOUP (TORTILLA)

1/2 Large onion -- finely chopped
3 tablespoons Unsalted butter
1 1/2 cans (4 oz each) mild green -- chiles, drained, see
finely chopped
2 cans (14 1/2 oz each) plum -- tomatoes, drained, s
finely chopped
2 packages (3 oz each) cream cheese -- cut into bits
1 can (14 1/2 oz) chicken broth
1 1/2 cups Half-and-half
4 teaspoons Fresh lemon juice -- or to

Garlic powder to taste
Cayenne to taste
Salt to taste
Julienned tortilla chips -- fried crisp
Green onions -- chopped
Monterey jack cheese -- grated

Cook onion in butter over moderately low heat in a saucepan, stirring occasionally until onion is softened. Add chilies and tomatoes. Cook mixture 8 to 10 minutes over moderate heat until liquid evaporates, stirring occasionally. Stir in cream cheese. Maintain moderate-to-low heat until cheese melts. Stir in chicken broth, half-and-half, lemon juice, cayenne, and salt. Heat soup over moderate heat until hot, but do not boil. Sprinkle tortilla strips, green onions, and Monterey jack cheese over individual servings.

Tortillia Soup

Recipe By : Legends Rancho Deluxe by chef Michael Hanrahan

1 tablespoon canola oil
8 whole corn tortillas -- cut into 1" strips
1 cup onion -- diced
1 1/2 tablespoons jalapeno peppers -- seeded
-- minced
5 cloves garlic -- minced
1 tablespoon tomato paste
42 ounces canned tomatoes -- undrained
1 tablespoon ground cumin
63 ounces chicken broth, fat free
4 whole corn tortillas -- cut into 1/4" strips
2 cups boneless skinless chicken breasts -- cooked
-- shredded
1 cup avocado -- diced
1/2 cup sharp cheddar cheese -- shredded
1/2 cup fresh cilantro -- chopped

Heat oil in a large Dutch oven over medium-high heat. Add 1" tortilla pieces - cook 2 minutes or until crisp - stirring occasionally.

Add the onion, jalapeno and garlic - saute 3 minutes.

Add tomato paste and tomatoes - bring to a simmer and cook 10 minutes.

Stir in cumn and broth - bring to a boil. reduce heat to medium and simmer - uncovered - 40 minutes or until reduced to 8 cups.

Place half of soup in a blender - process until smooth - pour into a bowl. Repeat procedure with remaining soup. Return pureed soup to pan. Cook over medium-low heat until thoroughly heated.

Arrange tortilla strips in a single layer on a baking sheet. Bake at 400 for 7 minutes or until crisp - set aside.

Divide chicken and avocado evenly amoung 8 soup bowls. Pour soup into each bowl and top with cheddar cheese, cilantro and tortilla strips.

Chicken Enchilada Soup

1 small onion, chopped
1 garlic clove, chopped
2 Tbsp. olive oil
1 can (14 oz.) beef broth
1 can (14 oz.) chicken broth
1 can (10-3/4 oz.) cream of chicken soup
1 can (4 oz.) chopped green chiles
2 cups chicken breast, cooked and shredded
1-1/2 cups water
1 Tbsp. Worcestershire sauce
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. pepper
6 flour tortillas
3 cups grated Cheddar cheese

Saute onion and garlic in olive oil. Add the next 10 ingredients;
bring to a boil. Cover, simmer for one hour. Cut tortillas into
1/2" strips; add with the cheese to the soup. Simmer
(uncovered) for 10 minutes. Serve.

The Ulitimate Enchilada

from Chile Pepper Magazine

FILLING:
4 cups shredded Carne Seca (dried beef) or the following recipe for Carne Machaca:

2 to 2-1/2 lbs. boneless beef roast, cut in large pieces
1 small onion, coarsely chopped
1-2 Tbsp. ground hot chile
water

Place ingredients in pan and cover with water and simmer for an hour and a half or until the meat starts to fall apart. Remove the beef, strain the broth, and save for the sauce. Allow the meat to cool and shred the meat by using 2 forks or your fingers.

SAUCE:

3 Tbsp. flour
4 Tbsp. oil
1 cup onions, chopped
2 cloves garlic, chopped
6 chopped green New Mexican chiles, roasted, peeled, seeded or 2(4 oz.)cans
1/2 tsp ground cumin
2 medium tomatoes, peeled, seeded and chopped
3 cups reserved beef broth

Combine flour and 3 Tbsp. oil to make a roux. Saute the mixture, stirring constantly, for 3-4 minutes. Set aside. Saute the onions and garlic in remaining oil. Stir in chiles, cumin, tomatoes, and broth. Bring to a boil, reduce heat, and simmer for 15 minutes. Stir in the roux and simmer fir a few minutes to thicken. NOTE: I add 2 Tbsp. hot chili powder

THE ENCHILADAS:

24 corn or blue corn tortillas
oil
2 cups shredded Monterey Jack cheese
1 cup chopped onions
shredded lettuce
chopped tomatoes

Fry tortillas briefly in hot oil to soften. Drain on paper towels.

To assemble: For each enchilada stack, place a little sauce on bottom of casserole dish, place a tortilla on top, then the beef, some cheese and onion, then some sauce. Repeat the procedure for 3 more layers and finish with a tortilla. Pour the sauce over the top. Bake at 350 for 15 minutes. Serve with lettuce and chopped tomatoes. May be topped with a fried egg if desired.

Red Chili Enchilada Cassrole

1 1/2 large onions, chopped
Butter
3 14-ounce cans Old El Paso Red Enchilada Sauce
1 teaspoon sugar
Salt
2 dozen corn tortillas
3 cups shredded pasteurized process cheese spread
1 pint heavy cream
3 eggs, beaten
Preheat oven to 350 degrees.

Cook onions in butter; add red enchilada sauce. Bring to a boil; add sugar and pinch of salt.

Arrange tortillas, cheese, heavy cream and sauce in layers in 3-quart casserole. Repeat several times. Pour eggs over last layer and bake 1 hour. Serve immediately.

This recipe is from "Seasoned With Sun" by the Junior League of El Paso, TX

Green Chili Chicken Enchladas

GREEN CHILE CHICKEN ENCHILADAS

12 - 18 corn tortillas
1/2 c. oil
8 oz. shredded Monterey Jack cheese
3/4 c. chopped onion
1/4 c. butter or margarine
1/4 c. flour
2 c. chicken broth
4 oz. chopped green chiles
1 c. sour cream
1 chicken or 3 breast halves, boiled and shredded
Cook tortillas in hot oil until softened (5 seconds).

Place some chicken, cheese, and onion on each tortilla and roll up. Place seam side down in greased baking pan.

Melt butter, add flour, stir well. Add broth; cook till thick. Stir in sour cream and chilies. Stir until heated. Pour over enchiladas.

Bake at 375 degrees for 20 minutes or until heated through. Put remaining cheese on top and return to oven for 5 more minutes. Garnish with chopped green onions and a sprig of fresh cilantro, if desired.
These are the best chicken enchiladas you have ever tasted!

Homemade Maple Syrup

HOMEMADE MAPLE SYRUP   

1 3/4 c. white sugar
1/4 c. brown sugar
1 c. water
Combine and bring to a boil. Cover and cook 3 minutes. Cool slightly. Add:
1/2 tsp. vanilla
1/2 tsp. maple flavoring
Cover saucepan for a few minutes as syrup cooks to melt down crystals.
More Money Saving Recipes:
Healthy Jambalaya
Polenta
Easy Greens - 30 minutes
Fish and Spinach Rolls - 30 minutes
Butternut Squash Soup
Avocado and Potato Salad 10 minutes
Best Vegetarian Chili

Healthy Jambalaya

Healthy Jambalaya Recipe (30 min)

1 cup long grain rice
14 ounces cooked kidney beans (rinse well if canned)
1 yellow onion, finely diced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 carrot, finely chopped
1 rib of celery, finely chopped
Kernels from 1 corn cob (about 1 cup)
2 cloves of garlic
1/4 to 1/2 teaspoon of cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 to 2 1/4 cups vegetable broth
Extra virgin olive oil
Handful of fresh parsley or cilantro, roughly chopped
Sea salt

1. Drizzle enough olive oil into a large pan to lightly cover the bottom and set heat to between low and medium.

2. Add rice and saute for about 5 minutes, then add onion and cook for another 2 minutes - be sure to stir from time to time.

3. Add the rest of the vegetables plus garlic, black pepper, oregano, and cayenne, and cook for another 2 minutes, stirring regularly.

4. Now the relaxing part: add between 1.5 to 2 cups of broth. Cover with a lid and bring to a boil. As soon as it reaches a boil, lower heat and allow to simmer for about 35 to 40 minutes. You don't want the ingredients to get dry and burned out, so check on it at the 15 to 20 minute mark and add a little extra broth if you don't see any liquid.

5. Once it's finished cooking, add kidney beans and give everything a good toss to allow the kidney beans to heat through. Season with sea salt, to taste.

6. Just before serving, sprinkle a handful of chopped parsley or cilantro on top.
More Recipes:
Polenta
Easy Greens - 30 minutes
Fish and Spinach Rolls - 30 minutes
Butternut Squash Soup
Avocado and Potato Salad 10 minutes
Best Vegetarian Chili

Day Rose Cream

Daytime Rose Cream

Use this as an everyday cream as a base under makeup or as a moisturizer.  Gently rub onto face, hands and neck. Almond oil replaces necessary body oils; Rosewater is a gentle astringent and moisturizer replacing liquid to your cells and tightening the skin. lanolin is a potent emollient, borax will make your skin softer and help produce a very white cream, zinc oxide is good for healing reddened, sore or irritated skin.

6 oz. Almond Oil
2 oz. Beeswax
1 tsp. Lanolin
1 tsp. Borax dissolved in 4 oz. Rosewater
2 tsp. Zinc Oxide rubbed into a cream with 4 oz Almond Oil
10-20 drops of Rose Oil

Makes three 4 oz. cream jars

Heat the beexwax and the Lanolin in a double boiler. When the wax is melted, remove from the heat and add the Almond oil slowly. Add the zinc oxide and mix continuously.  Add the borax rosewater and beat until cool.  Add the drops of Rose Oil and mix with a wooden spoon then pour into your jars and let sit until solidified.

Tip:  apply the cream with an avocado pit, messaging your neck and face area to stimulate your muscles!

Avocado Carrot Cream Face Mask

Avocado Carrot Cream Face Mask

Avocados are rich in Vitamin E, carrots are high in beta-carotene and antioxidants, cream is high in calcium and protein.  This will help to rebuild skin collegen, improve tone and texture and fade age spots!

1 avocado, mashed
1 carrot, cooked and mashed
1/2 cup of heavy cream
1 beaten egg
3 tablespoons honey

combine all the ingredients and mix until smooth.  Spread gently over your face and neck (don't forget you neck!) and let it set for 10-15 minutes.  Rinse with cool water!

Night-Time Creamy Rose Lotion

Almond oil and rosewater are great moisturizing lubricants for normal to dry and sensitive skin.

20 oz Almond oil
16 oz Rosewater
1 oz of red dried rose petals
3 oz. beeswax

Add the dried rose petals into the rose water and let set for three days, then strain out the petals and remove from the water.

Into a water bath (double boiler) put the oil and the wax and heat until the wax is dissolved then remove the pot from the fire.
add the Rosewater, beating until it is cool.
beat in the lotion until cold, and pour into a bottle!

You can use this lotion to remove makeup and clean your face, apply with your fingertips and remove with a fine tissue.

Tip:  You can add a teaspoonful of cornmeal while washing your face, to act as a gentle grain.

Sweet Potato and Lentil Salad(40 Min)

Sweet Potato and Lentil Salad (40 min)
2 large sweet potatoes, peeled and chopped into half-inch pieces
2 cups green lentils, rinsed and drained
1 yellow onion, finely chopped
2 large carrots, finely chopped
2 garlic cloves, finely minced
Extra-virgin olive oil
Sea salt and pepper
1/4 teaspoon dried oregano (optional)
Small handful torn parsley leaves (optional)

Directions:

1. Preheat oven to 400ºF.
2. Toss the sweet potatoes with 1 and 1/2 tablespoons of olive oil and roast for about 20 minutes, or until tender and caramelized. Give the sweet potatoes a good stir about halfway through.
3. While sweet potatoes are roasting, use a large pot to cook onions, carrots, garlic, and oregano in olive oil over medium heat. Stir frequently and cook for about 10 minutes, or until vegetables are slightly tender. Season with black pepper.
4. Add green lentils and four cups of cold water. Bring to a boil over medium to high heat, then set heat to low, cover with a lid, and let simmer for about 35 to 40 minutes, or until lentils are nice and tender.
5. Allow lentils to cool to room temperature. Gently fold lentils and other vegetables in with roasted sweet potatoes.
6. Give sweet potatoes and lentils a good drizzle with extra-virgin olive oil, sprinkle with sea salt and parsley, and enjoy.

Try this healthy and filling salad with a crisp green salad and a slice of a crusty baguette.

More...

Raw Carrot and Avocado Soup
Avocodo and Potato Salad (10 Minutes)
Best Vegetarian Chili Recipe 
Polenta
Easy Greens - 30 minutes
Fish and Spinach Rolls - 30 minutes
Butternut Squash Soup 

How to Pay off Credit Card Debt and Live without Them!

How to Save $800  per month!

Spinach Fennel and Lentil Salad 30 minutes

Susan Brannon
4th August 2011
Spinach, Fennel and Lentil salad 30 minutes

Ingredients:
1 and 1/2 cups of washed baby spinach leaves
1 fennel bulb
1/2 cup of green lentils
5 tablespoons of cold pressed, extra virgin olive oil
1 clove of garlic, unpeeled
4 tablespoons of lemon juice or red wine vinegar, whichever you prefer
Sea salt and black pepper
Small handful of roughly chopped parsley, basil, or mint

Directions:
Lentils
Put lentils and unpeeled garlic clove into a pot of water, bring to a boil, and then cook on low heat for about 30 minutes or until lentils are tender.
Drain excess water, remove skin of garlic, and return cooked lentils and peeled garlic to the pot. Use a fork to lightly mash garlic clove and stir a few times to incorporate it with lentils.

Add 2 tablespoons of cold pressed, extra virgin olive oil and 2 tablespoons of lemon juice or vinegar to lentils and mashed garlic. Add sea salt and black pepper, to taste.

Fennel and Spinach
Remove green ponds from fennel, chop them roughly, and add them to the lentils.
Remove the core (often referred to as "triangular heart") from fennel and thinly slice the rest of the bulb. Combine sliced fennel bulb with spinach in a large bowl, add remaining extra virgin olive oil and lemon juice or vinegar, and season with sea salt and pepper, to taste. Use your hands or tongs to mix well so that spinach leaves and fennel slices are evenly coated with dressing.

To Serve
Place fennel slices and spinach on a large plate. Add chopped parsley, basil or mint to lentils and ladle a generous portion of lentils over fennel and spinach.
This delicious salad is best served when the lentils are slightly warm.
Serves two people as a main dish or four people as a smaller side dish.
Related Articles:
How to Pay off Credit Card Debt and Live without Them!
Avocodo and Potato Salad (10 Minutes)
Best Vegetarian Chili Recipe

Raw carrot and Avocado Soup 15 minutes

Susan Brannon
6 August 2011

Raw carrot and avocado soup....15 min *cold soup
2 cups fresh carrot juice
1 avocado, pit removed, and cut into large chunks
1 teaspoon minced fresh ginger
3/4 cup fresh loose cilantro or parsley
2 green onions, finely sliced
1 tablespoon extra-virgin olive oil
1 tablespoon naturally brewed soy sauce or nama shoyu
Sea salt, to taste

Directions: 
1. Blend carrot juice, avocado, and ginger at a medium speed until smooth.
2. Add cilantro or parsley leaves (not stems), extra-virgin olive oil, and soy sauce, and pulse at medium speed until well blended but with bits of cilantro and parsley still visible.
3. Season with sea salt, to taste.
4. Serve chilled, and sprinkle green onion slices on top just before serving.
Enjoy this all-raw, delicious and nutritious carrot and avocado soup; eating this soup a few times per week can greatly benefit your immune system, eyes, and overall health.
Related Articles:
How to Pay off Credit Card Debt and Live without Them!
Avocodo and Potato Salad (10 Minutes)
Best Vegetarian Chili Recipe 
Polenta
Easy Greens - 30 minutes
Fish and Spinach Rolls - 30 minutes
Butternut Squash Soup

Polenta

Duomo Florence, Italy Photo by Susan Brannon

Susan Brannon
6th August 2011

This is Italian, you can use it as a side or as a meal.  There are variations to the theme…

Polenta
1 cup of organic polenta
1 quartered medium organic carrot
1/2 diced medium organic yellow onion
1/8 tsp sea salt (SI Salt preferably)
2 1/2 cups spring water

Warm an enameled or plain cast iron cooking pot and toss in the polenta, stirring until it becomes hot to the touch and gives off a sweet aroma. Be careful because it easily burns if left unattended.
Stir in the salt and then add the water.
Stir, bring to a boil, add the vegetables and stir again.
Cover, bring to a boil, then turn down the heat to just a simmer and cook for 20 minutes.

You can also cook the Polenta, as above without the vegys…instead…when the polenta is cooked, take some tomatoe meat sauce and pour ½ of the polenta in a small square pan, pour almost all of the tomato sauce over the polenta, then add the rest of the polenta over the sauce, then top off with the rest of the sauce!

More Recipes

Polenta
Easy Greens - 30 minutes
Fish and Spinach Rolls - 30 minutes
Butternut Squash Soup
Avocado and Potato Salad 10 minutes
Best Vegetarian Chili

Easy Greens Recipe 30 minutes

Susan Brannon
 Easy Greens (30 Min)

1 tablespoon olive oil
2 heads of broccoli, cut up into pieces
1 large or 2 small zucchini, sliced
1 clove of garlic, minced
2 cups organic vegetable or chicken broth
Sea salt and pepper to taste

Directions:
1. Heat the olive oil in a large pan - the larger the better, and the pan should have a lid. Set heat to between medium and high, but closer to medium.
2. Add the broccoli to the pan and stir fry for a minute. Add the vegetable or chicken broth and garlic. Cover the pan. Once the broth comes to a boil, turn the heat down to low and let simmer.
3. Stir occasionally.
4. Wait for the broccoli to turn a bright green color, then wait a couple of more minutes so that it develops a little bit of tenderness. Then add the zucchini.
5. Add sea salt and pepper to taste. But be careful if you happen to use broth that is salted - if so, you might only need a small pinch of salt, if any.
6. Once the zucchini and broccoli are tender, the dish is ready to eat with your favorite whole grain dish, or even with a side of eggs, beans, or lentils.

Please note: There should always be a little bit of the broth at the bottom of the pan.
Don't cover it again, even after you've cooked it, otherwise it will continue cooking from the residual heat and the vegetables will turn color.
You can also Bok Choy to this and it is great!

Related Articles:
How to Pay off Credit Card Debt and Live without Them!
Avocodo and Potato Salad (10 Minutes)
Best Vegetarian Chili Recipe 
Polenta
Easy Greens - 30 minutes
Fish and Spinach Rolls - 30 minutes
Butternut Squash Soup

Fish and Spinach Rolls Recipe 30 minutes

Susan Brannon
Fish and Spinach Rolls with Horseradish Cream (30 minutes)
4 bunches of spinach
pinch sea salt
1 onion, minced
1 tsp. olive oil
white fish and/or thin salmon filets
3 TB water/3 TB shoyu
juice from 2 lemons
1/4 cup ginger juice

1. Bring 4 cups of water to a boil with sea salt and blanch the spinach. After 2-3 minutes, place pot in the sink and add cold water. When cold, drain and remove spinach.
2. Squeeze excess water out of the spinach, chop fine and set aside.
3. Saute' onion in olive oil. When clear, add spinach and a pinch of sea salt. Cook until the water has evaporated from the spinach. Then set aside.
4. Rinse fish filets and place on a platter. Sprinkle with a pinch of salt or dash of shoyu and place a thin layer of the spinach on top.
5. Roll each filet and secure with 2 toothpicks.
6. Place in a glass baking dish, cover and bake at 400 for 15 minutes, basting with a water/shoyu, lemon juice, ginger juice marinade twice during baking.

Related Articles:
How to Pay off Credit Card Debt and Live without Them!
Avocodo and Potato Salad (10 Minutes)
Best Vegetarian Chili Recipe 
Polenta
Easy Greens - 30 minutes
Fish and Spinach Rolls - 30 minutes
Butternut Squash Soup

Butternut Squash Soup

Susan Brannon
Butternut Squash Soup
Butternut squash is an excellent source of vitamin C and beta carotene, both of which are antioxidants that can help to protect your cells against free radical damage.

If you have a healthy digestive tract and regularly eat foods that contain healthy fat, beta carotene from butternut squash can convert to vitamin A, which is an important nutrient for your immune system.

Ingredients:

1 large butternut squash
4 tablespoons of olive oil
1 large yellow onion, sliced
2 cups of water or vegetable broth
Large handful of cilantro, roughly chopped
Sea salt and black pepper, to taste
A few drops of vanilla extract

Preheat oven to 400 degrees Fahrenheit. Rub the butternut squash with about 2 tablespoons of olive oil, then place it in a shallow roasting dish to bake for one hour. After it is finished roasting, let it cool enough for you to comfortably work with it.

Slice the roasted squash in half. Use a spoon to scoop out seeds and remove the peel. Put starchy flesh into a large bowl and mash it well.

Heat remaining olive oil in a medium to large-sized pot. Cook onions in oil over medium heat for about 5 minutes or until onions are tender and translucent. Add mashed butternut squash and cook together with onions for another couple of minutes, stirring the squash and onions together.

Add water or vegetable broth to the mix, bring to a boil, then reduce heat to simmer for 20-30 minutes.

Transfer entire soup, in batches if necessary, into a food processor or blender and process until it becomes creamy and smooth. Transfer processed soup back to pot, then add vanilla, sea salt, and black pepper. Give it a good stir to incorporate vanilla and seasoning.

Just before serving, scatter chopped fresh cilantro over each bowl. If you enjoy avocado, add a few avocado slices to the top of each bowl just before adding cilantro.
Related Articles:

How to Pay off Credit Card Debt and Live without Them!
Avocodo and Potato Salad (10 Minutes)
Best Vegetarian Chili Recipe 
Polenta
Easy Greens - 30 minutes
Fish and Spinach Rolls - 30 minutes
Butternut Squash Soup

Avocodo and Patoto Salad 10 min

Susan Brannon
This salad is great for the summer time!  You get the good natural oils from the avocado.

1 large ripe avocado, mashed
6 medium Yukon gold or red potatoes
1/2 cup chopped red onion
2 ribs of celery, chopped
1/2 cup sweet red bell pepper
Sea salt, to taste

Directions:
Steam and cook the potatoes until tender but not too soft. Mix thoroughly with all other ingredients. Keep refrigerated until ready to serve.