It's Tuesday morning of Week One.
Today is the first day of school at our house. 
So I'm glad one of our favorite breakfasts is up on the menu - Fried Egg Chilaquiles made with salsa verde (mmmm), sour cream and tortilla chips - some of my favorite things.
A Key Lime Smoothie is the perfect accompaniment!
A Key Lime Smoothie is the perfect accompaniment!
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| Fried Egg Chilaques and Key Lime Smoothies |
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| Chicken en Mole with Mexican Rice, Green Peas and Milk Chocolate Chip Cookies |
BREAKFAST:
Fried Egg Chilaques
1. Pour a jar of salsa verde into a medium size saucepan over medium heat. Heat until boiling.
3. Pour a bag of tortilla chips into the saucepan. Use a large spoon to crush the chips into coarse little pieces, and stir to coat with the sauce.
4. Spoon the coated chip pieces into 6 ramekins.
5. Melt a Tablespoon or so of butter in medium size sauce pan. Once it's sizzling and melted, break eggs into their own separate areas in the butter. Salt and pepper them as they cook.
6. Once the egg whites have turned completely white from clear, flip the eggs over. Use the edge of the spatula to cut the egg whites to separate them from each other before flipping any of them. Then carefully slide the spatula under one and quickly flip it over without breaking the yolk (it's ok if you accidentally break it, but it's best if you don't.) Let them cook for just a little bit on the other side. Then use the spatula to lay one egg on top of each chilaquile filled ramekin. ENJOY!
Key Lime Smoothies
1. I am tripling the recipe to make enough for 6 smoothies. So first scoop 3 cups frozen yogurt into a large blender.
2. Add in 3 bananas, 3 Tbsp lime juice and 3/4 tsp. lime drink mix.
Serve with the Fried Egg Chilaque
THESE STEPS I DID IN THE MORNING
1. Put 2-3 lbs chicken into the crockpot, it can still be completely frozen. Turn the crockpot on to LOW.
2. Add chopped onion, a large can of crushed tomatoes and garlic.
3. Add peanut butter, tahini, sugar, chili powder, anise, cumin, coriander, and cinnamon.
4. Add chicken bouillon and water (I use instead of broth), salt & peppercorns, and chopped celery.
5. Stir it around slightly then cover and let cook on LOW 6-8 hours or more.
6. Stir in the chocolate and shred the chicken up a bit.
7. Serve over rice with a side of green peas.
DESSERT:
This is by far my favorite chocolate chip cookie recipe but I don't add the milk. I like this recipe because it gives a chewy cookie that puffs up just enough to be tender without being cake-y.
THESE STEPS I DID IN THE MORNING
1. First I put the egg in a bowl of warm water so it will come to room
temperature before I need to use it.
2. Put 3/4 cup of shortening in a mixing bowl with 1 1/4 cup brown sugar. Mix for a few minutes until it is light and fluffy. Don't skip that step - if you just mix it up enough to blend it, you won't get as good a cookie as if you let it beat enough to become fluffy.
3. Beat in the egg and vanilla.
4. Add the salt, baking soda and flour.
5. Mix well and add the chocolate chips.(I used Milk Chocolate Chips).
THEN I PUT THE DOUGH IN THE FRIDGE, SO THAT I COULD COOK THEM FRESH AFTER DINNER - TO EAT THEM WHILE THEY'RE WARM & GOOEY!
6. I took the dough out of the fridge and formed them into balls just slightly smaller than Ping-Pong balls and put them on ungreased cookie sheets.
7. I like cookies to be soft and not turn crunchy after they've cooled so I err on the side of under-done, taking them out of the oven just after they've barely started to golden in spots. So about 7-8 minutes at 375 degrees.
8. Remove from the pan after a minute or so because they continue to cook on the hot pan. ENJOY!
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