Huevos Rancheros is a great way to enjoy an egg at breakfast. This one is topped with cilantro for freshness and jalapeno for bite.
- 4 eggs
- 4 corn tortillas
- Pico de Gallo
- 1 can black beans, rinsed and drained
- 1/4 chicken broth (can substitute for vegetable broth)
- 2 limes
- 1 avocado, sliced
- 2 shallots, chopped
- 2 cloves garlic, finely minced
- 2 jalapeños, (1 finely minced 1 sliced for garnish)
- Small handful cilantro, stems finely chopped and leaves torn
- 1 tbsp butter
- 1 tbsp olive oil
- salt and pepper
- To make the black beans, heat a skillet over medium heat and drizzle with olive oil. Add the shallots, chopped jalapeño, cilantro stems, and garlic. Sauté for about 5 minutes until softened, stirring often. Add the rinsed black beans along with the chicken broth and allow it to simmer for about 10 minutes, stirring throughout. Squeeze in the juice of 1 lime. Roughly mash the mixture with a fork or wooden spoon and season to take with salt and pepper. Remove from heat and set aside.
- Melt butter in a pan over medium-low heat. Fry each egg until the whites have set but the yolks are still runny. While the eggs are frying, warm tortillas in a separate pan on medium heat for 1 minute per side.
- To build, layer each tortilla with a some of the black bean mixture and a spoonful of pico de gallo. Place a fried egg on top and finish with a few slices of avocado, jalapeño, cilantro leaves, and a wedge of lime. Season with additional salt and pepper if desired.
Perfectly Cooked Sous Vide Beef Tenderloin
Some would argue that tenderloin is the king of steaks. I personally prefer fattier cuts like Rib-eye, but tenderloin is always a crowd pleaser and people seem to be impressed by it. Especially when its cooked perfectly; it will melt in your mouth. Follow this guide, and you will get perfect tenderloin every time.
I always sous-vide my beef tenderloin. For me, it’s the best way to cook it exactly how I want it with no guess work. You basically set it and forget it. I use the Nomiku for all my sous-vide cooking. I definitely recommend looking into one. You can use my code, “thechefdan” for an additional $35 off when you preorder the wifi Nomiku. Enough about that, onto the recipe.
I find that I get the best sear using cast iron. Check out Staub at zwilling.ca
- Beef Tenderloin, trimmed and tied (about 8 oz per person)
- 4-5 sprigs fresh rosemary
- 6-8 sprigs fresh thyme
- 4 cloves garlic
- Drizzle of olive oil
- 2 tbsp butter
- Sea salt
- Fresh cracked pepper
- Fill a large pot or cooking safe container with water and attach the Nomiku. Set the Nomiku to your desired temperature. When I’m cooking tenderloin or filet, I usually set it to 132°F (between rare and medium rare)
- Place the whole tenderloin into a large ziplock back and add about 3 full sprigs of rosemary, about 5 full sprigs of thyme, 2 cloves of garlic, and a generous drizzle of olive oil. Seal using the water displacement method, or alternatively using a vacuum sealer if you have one.
- When the Nomiku water bath is at desired temperature, drop the bag in the water and allow it to cook for 2 hours
- While still sealed in the bag, shock the tenderloin in ice water for 2 minutes then remove it and pat dry with paper towel. .
- Heat cast iron skillet on high and allow the tenderloin to come back to room temperature. Generously season all sides of the tenderloin with salt, pepper, and finely chopped rosemary.
- When the skillet is hot, add butter, a clove of garlic, and the remaining rosemary and thyme. Sear the steak for about 1 minute on all sides while basting with the butter every once in a while (you will probably want to open a window for this as things might get a little smokey).
- There is not need to rest sous vide meat, it is ready to be eaten right away!
Blood Orange Margarita
When blood oranges are in season, I’m always looking for ways to use them. They not only taste amazing, but also add great color, especially to this margarita.
This drink is a great twist on the classic margarita!
- 2 oz silver tequila
- 2 oz blood orange juice
- 1 oz lime juice
- 1/2 oz – 1 oz* agave nectar or simple syrup
- course salt for rimming the glass
- lime wedges
- Rub lime around rim of glass. Add salt to a plate or small bowl along with some optional orange/lime zest. Place the rim into the salt and twist to rim the glass.
- Combine all the liquid ingredients in a cocktail shaker with ice. Shake vigorously until the shaker is frosted and cold.
- Strain into rimmed glasses and serve with lime wedges/slices.
*adjust depending on how sweet you like it
Double ChocolateChip Muffins
Start you’re valentines day off the right way with these decadent double chocolate muffins
Double Chocolate Chip Muffins
- 2 cups flour
- 1 cup dark cocoa powder
- 1 1/4 cups sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup canola oil
- 2 eggs + 1 yolk
- 1 1/2 cups Greek yogurt
- 1 tbsp pure vanilla extract
- 10 oz chocolate chips/chunks
- Pre heat oven to 375°F and line muffin tin with liners or spray with cooking spray
- Combine all dry ingredients in 1 bowl and whisk together.
- Using a stand mixer, or hand mixer, beat the eggs with the sugar until thickened. While the mixer is running, add in all the oil, then add the yogurt and vanilla. Beat until fully incorporated.
- Add in the dry mix and beat until incorporated. Fold in chocolate chips with a wooden spoon.
- Evenly distribute batter into muffin tin and bake for 15-20 minutes. Allow to cool for a few minutes before removing them from the tins.
Bacon Nacho Fries
Okay, this is more of a guide than it is a recipe, but do yourselves a favor and make these fries. They are the perfect gameday snack and will definitely leave you and your friends wanting more!
Nachos are great and all, but nacho fries are better!
What you’ll need
- Shredded Cheddar
- Sour Cream
To make these, you’ll want to start with a big batch of Fries. If you don’t feel like making you’re own, feel free to use frozen. You’ll also want to make a bowl of this Pico de Galo. Last thing you need to do is fry up some bacon, then chop it up into bits.
- Pre-heat oven to 375°F.
- Line a baking sheet with parchment paper and pile on the fries. Evenly distribute most of the bacon onto the fries and top with a layer of cheese. Bake for 15-20 minutes or until the cheese is melted.
- Top with Pico, and more bacon. Drizzle with Sour cream and garnish with chopped cilantro. Serve with limes, more jalapeños, and some extra pico.
This Pizza dip is crazy good. So gooey and cheesy you won’t be able to stop eating it. You can also change up the toppings. If you don’t like pepperoni, feel free to skip it or throw some veggies on instead. I used a 12″ cast iron skillet from Finex Cookware, if you’re using something smaller, adjust the recipe accordingly. The exact amounts of each ingredient aren’t too important.
Pepperoni Pizza Dip
- 12 oz cream cheese, softened
- 2.5 cups mozzarella, shredded
- 1 cup grated parmesan
- 1.5 cups tomato sauce
- Pre-heat oven to 375°F. Spread cream cheese evenly on bottom of cast iron skillet or oven safe dish.
- Top the cream cheese with half of the parmesan and mozzarella. Place a layer of pepperoni on top of the cheese.
- Evenly spread the tomato sauce on top of the pepperoni then sprinkle over the remaining cheese.
- Finish with another layer of pepperoni
- Bake for about 25 minutes or until the cheese is golden and bubbly.
- Serve with toasted baguette or crackers.
The perfect game day snack, just in time for the Super Bowl!
Doritos Crusted Mozzarella Sticks
- 8 Mozzarella Cheese sticks, cut in half
- 1 bag of Doritos, crushed into breadcrumb texture
- 2 eggs, beaten
- 1/4 milk
- 1 tbsp hot sauce
- 1/2 tsp salt
- 2/3 cup flour
- 1/2 tsp pepper
- Canola oil, for frying
- Set up a breading station with 3 bowls. 1 with the flour, salt, and pepper; 2 with the eggs, milk, and hot sauce; and 3 with the crushed Doritos. Heat oil to 365°F.
- Working one at a time, dredge each mozzarella stick in the flour, then egg, and then fully coat in Doritos bread crumbs. Lay on parchment paper until ready to fry
- A few at a time, fry the Mozzarella sticks until golden brown and crispy, 30 seconds to a minute.
- Drain excess oil on paper towel.
- Serve immediately. Enjoy them on their own or serve with marinara sauce.