Let’s Cook! – October 18, 2023
PROTECTED CONTENT
If you’re a current subscriber, log in below. If you would like to subscribe, please click the subscribe tab above.
Username and Password Help
Please enter your email and we will send you a password reset link.
LINDA HOSKINS
With this beautiful fall weather upon us, I am looking forward to making soups and chili! I would love to get your favorite soup or chili recipes to share with you all. Please take a few minutes to send me your best recipes that I can print in the coming weeks.
We love breakfast meals, but rarely have time to make a big breakfast in the mornings, so often I make a “breakfast” for our supper. Here is a recipe I printed a couple years ago, but am going to reprint for our newer readers. This makes a tasty and filling meal! Add some fresh fruit for a light and sweet side dish!
LOADED HUEVOS
RANCHEROS WITH ROASTED POBLANO
■ 1 poblano pepper
■ 1/2 lb. spicy sausage
■ 4 cups frozen O’Brien potatoes, thawed
■ 1/2 cup shredded Pepper Jack cheese
■ 1 tsp paprika
■ 1/2 tsp kosher salt
■ 1/2 tsp garlic powder
■ 1/2 tsp pepper
■ 4 eggs
■ salsa
■ cilantro
■ sour cream
Place the Poblano pepper in a cast iron skillet. Broil 4 inches from heat until skin blisters, turning with tongs to blacken all sides, about 5 minutes. Place the pepper in a small bowl and cover with plastic wrap. Let sit for 20 minutes. Peel off charred skin, remove stem and seeds. Finely chop the pepper, set aside.
In the same skillet, cook the sausage over medium heat until cooked through. Add the potatoes. Cook and stir occasionally for 8 to 10 minutes until the potatoes are tender. Stir in the cheese and seasonings. With the back of a large spoon, make 4 “wells” in the mixture. Break an egg into each well. Cook covered over medium-low heat, 5 to 7 minutes, until the whites and yolks are thickened but not hard.
Serve with roasted pepper, salsa, sour cream and cilantro.
If you are not not familiar with poblano peppers, you might think this is going to be “hot”. Actually, green poblano peppers are fairly mild. Putting them under the broiler brings out a slight sweetness. When you buy poblano peppers at the store, look for peppers that are deep green, firm and free of blemishes and soft spots.
If you have a recipe to share, please send to [email protected] or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks, and Happy Cooking!
