This year, I didn't make any. Maybe it was a feeling of being overwhelmed or the over-arching sadness/anxiety that what I thought would happen with the last year of my life simply didn't. But, I found myself returning to this blog. I hadn't even thought about trying to post in months when I came back here and sat down and read every single one of my posts in a row. This is going to sound so cheesy and narcissistic, but afterwards, I felt INSPIRED.
So, I am on a mission to become the best Larissa I can be, with a marked determination. I want to be the best friend I can be, the best girlfriend I can be, the best barre instructor, the best dog mom, the best chef, the best human. What is life if you let yourself start down a slippery slope, cutting corners, taking short-cuts, and letting your negative personal thoughts come to fruition. So, although it's now February 1, and this isn't a resolution as far as the definition goes, I am jumping in with both feet. I am not going to wait for news that might not come. Instead I am going to take advantage of opportunities, plan ahead, and make the most of the ridiculously awesome person that I am. Because, well, I am pretty damn cool.
So, what's a food blog without a recipe? I do think that my taste for spices and my speed in the kitchen has improved, as well as my ability to adapt recipes. Even though my posting has been worse than spotty, I still cook every single week, if not every day. Lately, I make a lot of things just for myself to eat, so I tend to not be overly creative. But, I have had quite a few dinner parties lately, which are so motivating. Honestly, one of my favorite things in the world is having people over for dinner. So, to get back to it, let's check out a recipe that combines my two favorite food things in the world: brunch & Mexican!
Baked Chilaquiles with Black Beans & Kale
Ingredients
8 corn tortillas, cut into eights with kitchen scissors
olive oil
salt, as needed
1 12 ounce jar of red enchilada sauce (I used the one from Trader Joe's)
1/4 yellow onion
1 bunch of kale, stems removed and torn into bite-size pieces
1 15 ounce can of black beans, drained and rinsed
4 large eggs
1/2 cup packed shredded pepper jack cheese
1/2 cup Cotija cheese
cilantro, for topping
1 lime
1 ripe avocado (optional)
sour cream (optional)
Directions
1. First, preheat your oven to 400 degrees and make sure that your oven racks are in the upper and lower thirds of the oven.
2. In a medium mixing bowl, toss your tortilla pieces with enough oil to lightly coat, plus some salt and pepper. Spread evenly on two baking sheets, making sure they do not overlap.
3. Bake until golden and crisp, about 12 minutes, switching the racks and flipping them halfway through.
4. Meanwhile, add a tablespoon of olive oil to a large skillet over medium heat. Cook the onion under tender, about five minutes.
5. Add the kale to the onion along with a splash of water and a pinch more salt. Cook for 2-3 more minutes, until wilted.
6. Put the now-crispy tortilla triangles back into the same bowl and lightly toss with the enchilada sauce. Fold in the cooked kale, onions, and black beans.
7. Spray a cast iron pan (I used my standard 8 inch) with non-stick spray or spread some oil lightly around in it. Then, spread your coated chip mixture into the pan, making sure it is evenly distributed.
8. Bake for 10 minutes, when the chips are starting to brown at the edges.
9. Remove from the oven and sprinkle the pepper jack cheese evenly over the top.
10. Using the back of a spoon, make four appreciable divots in the chip mixture and crack an egg into each.
11. Return the pan to the oven and bake for 15 minutes.
12. With the cast iron still inside, turn the oven up to 425 degrees and bake until the whites of the eggs are no longer translucent, about 5 more minutes.
13. Remove from oven, top with cotija, cilantro, and avocado slices. Squeeze half the lime over the top and sprinkle with salt and pepper. Serve with remaining lime wedges and a dollop of sour cream.
recipe adapted from bojongourmet.com
recipe adapted from bojongourmet.com