Recipes – The Salty Nerve

Smoky Ancho Chile Mac n Cheese

carinakyriacos — Wed, 07 Sep 2022 00:00:18 +0000

This post may contain affiliate links. Please read my disclosure policy.

So, You’ve had Mac n Cheese, but have you tried Smoky Ancho Chile Mac n Cheese???

It’s A-M-A-Z-I-N-G!

It has that smoky flavor from the smoked paprika, the sweet-spicy flavors from the Ancho Chile, and Hot Honey all wrapped up in the savory Monterey Jack cheese sauce. Top with some Cotija and fresh parsley and you’ll be ready to eat this perfect mac n cheese.

It’s so Quick + Easy to make and is perfect for those busy nights when you just want something quick, but comforting. It’s that ideal combination of sweet and spicy that even your kids will love it too!

Pair it with some Air-Fryer Chicken Wings for an easy weeknight meal, Easy Chipotle Shrimp Tacos on your next Taco Tuesday, or just indulge in a large bowl of this tasty mac n cheese to yourself.

No judgment here; we’ve all had those days.

Grab these ingredients:

• Butter

• Macaroni Noodles

• Heavy Cream

• Monterey Jack

• Garlic Powder

• Onion Powder

• All-Purpose Flour

• Ancho Chile Powder

• Smoked Paprika

• Hot Honey

• Salt + Pepper

• Cotija Cheese

• Fresh Parsley

Let’s Do This!

Cook your macaroni noodles according to the box to Al Dente. Set aside once done.
In a large sauce pot over medium heat, add the butter.
Once melted, add the flour and whisk together to create a Roux (about 30 sec). Once it begins thickens, add in the heavy cream and whisk to blend it with the Roux. Allow it to thicken (about 3-4 minutes).
Add in the shredded cheese and allow to melt while mixing continuously.
Next add in the garlic powder, onion powder, ancho chile powder, smoked paprika, hot honey, and salt + pepper. Add more Salt + Pepper to taste if needed.
Add in your cooked noodles and mix together until fully combined.
Top with cotija cheese and parsley and enjoy!

Not Spicy Enough?

Let’s turn up the heat on this Smoky Ancho Chile Mac n Cheese! Add 1/2 – 1 tsp Cayenne Pepper or Crushed Red Pepper Flakes. I LOVE spicy foods, but my kids do not so much, so I try to make dishes they love to eat that are toned down on the heat level but can easily have that firey kick if needed.

Can’t find Cotija Cheese?

You can substitute with feta cheese (if you want a tangy flavor), parmesan or Romano. I know it took me a while before I could find it, but now I keep it stocked in my fridge at all times because it’s that good and tastes great with so many dishes.

Storage: Save any leftovers in an airtight food-safe container and reheat in the microwave or stove on low until warm throughout.

Smoky Ancho Chile Mac n Cheese

Have you tried Smoky Ancho Chile Mac n Cheese??? It's A-M-A-Z-I-N-G! It has that smoky flavor from the smoked paprika, the sweet-spicy flavors from the Ancho Chile, and Hot Honey all wrapped up in the savory Monterey Jack cheese sauce.

Course Side Dish

Cuisine American

Keyword ancho chile, hot honey, Mac n Cheese, savory, smoked paprika, spicy, sweet

Servings

Ingredients

4 tbsp Butter
2 tbsp All-Purpose Flour
1 cup Heavy Cream
8 oz Monterey Jack shredded
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Ancho Chile Powder
½ tsp Smoked Paprika
1 tbsp Hot Honey
¼ tsp Salt + Pepper each
1 cup Macaroni Noodles cooked to Al Dente
2 tbsp Cotija Cheese crumbled
1 tbsp Fresh Parsley chopped

Instructions

Cook your macaroni noodles according to the box to Al Dente. Set aside once done.
In a large sauce pot over medium heat, add the butter. Once melted, add the flour and whisk together to create a Roux (about 30 sec). Once it begins thickens, add in the heavy cream and whisk to blend it with the Roux. Allow it to thicken (about 3-4 minutes).
Add in the shredded cheese and allow to melt while mixing continuously.
Next add in the garlic powder, onion powder, ancho chile powder, smoked paprika, hot honey, and salt + pepper. Add more Salt + Pepper to taste if needed.
Add in your cooked noodles and mix together until fully combined.
Top with cotija cheese and parsley and enjoy!

Notes

Storage: Save leftovers in an airtight food-safe container and reheat in the microwave or stove on low until warm throughout.

Best Authentic Mexican Rice

carinakyriacos — Mon, 04 Jul 2022 13:10:40 +0000

This post may contain affiliate links. Please read my disclosure policy.

Looking for some Easy Authentic Mexican Rice that goes so well with those yummy looking chipotle shrimp tacos you wanted to make? Well, look no further!

This recipe promises to give you that perfect authentic-tasting Mexican rice every single time. So no more mushy rice that just isn’t the same as the tasty fluffy rice you would get at the restaurants.

It’s time to skip that Mexican restaurant down the road and have a little fiesta in your kitchen.

You can do this, I got your back with this recipe!

Here’s what you’ll need.

14oz Fire Roasted Tomatoes · 2 Jalapenos · 1 Lime · 1 White Onion · 2 cloves of Garlic (minced) · 2 cups Parboiled White Rice · 2 cups Chicken Bouillon (Broth) · 1 tbsp Tomato Paste · 1/3 cup Canola Oil · 1-1/2 tsp salt · 1/4 cup Cilantro

Preheat your oven to 350F and make sure the rack is in the middle position.

Grab a food processor and blend the tomatoes and onion until pureed and smooth. Get a measuring up and measure out 2 cups of the tomato puree. Set aside.

If you are using parboiled white rice there is no need to rinse the rice. Can’t get any parboiled rice? No worries, just make sure to rinse the rice in a fine-mesh strainer under cold water until it runs clear to wash away all the starches and prevent sticking. Let drain for a couple of minutes to remove as much excess liquid as possible. **DO NOT MISS THIS STEP IF USING NON-PARBOILED RICE**

Now, let’s seed + finely dice the jalapenos while we let the rice drain. Set aside.

Over low-medium heat, use a large oven-safe 12-inch saute pan or dutch oven, and add 1 tbsp of oil. Once it begins to shimmer and sizzles when you drop in a grain of rice, it’s time to add in the rest and fry the rinsed rise until it’s lightly golden and translucent (about 5-7 minutes).

Bump up the heat to medium-high and add in the diced jalapenos + minced garlic and stir until it becomes fragrant (about 1 minute).

Stir in the chicken bouillon (broth), pureed tomato mix, 1 tbsp of tomato paste, and salt. Allow to come to a boil, then cover the pan in aluminum foil or an oven-safe lid and transfer to the preheated oven for 30 minutes.

Once it’s done, let it sit undisturbed for 10 minutes to allow it to cool and soak up any remaining moisture. Add in the cilantro (optional) and squeeze half a lime over the rice then fluff it up with a fork. Serve warm with some lime wedges.

Storage: This rice tastes great the next day, and freezes well for a quick side dish when you need it. Just allow to fully cool in the fridge and then transfer to a freezer-safe food container or Ziploc bag for up to 2 months. Thaw and reheat in a microwave-safe container for 2-3 minutes stirring halfway until heated throughout.

It pairs so well with these other dishes.

Smoky Adobo Chicken

Chicken Adobo Quesadillas (Smoky + Spicy)

Best Authentic Mexican Rice

This Easy Authentic Mexican Rice recipe promises to give you that perfect authentic-tasting Mexican rice every single time. So no more mushy rice that just isn't the same as the tasty fluffy rice you would get at the restaurants.

Course Side Dish

Cuisine Mexican

Keyword easy, mexican, rice, taco tuesday

Cook Time 40

Resting Time 10

Servings

Ingredients

2 cups parboiled white rice
14 oz fire roasted tomatoes either diced or crushed will work
1 white onion diced
2 jalapenos diced small
2 cloves garlic minced
2 cups chicken bouillon or chicken broth
1 tbsp tomato paste
1/3 cup canola oil
1½ tsp salt
1 lime halved
¼ cup fresh cilantro chopped

Instructions

Preheat your oven to 350F and make sure the rack is in the middle position.
Grab a food processor and blend the tomatoes and onion until pureed and smooth. Get a measuring up and measure out 2 cups of the tomato puree. Set aside.
Seed and finely dice the jalapenos. Set aside.
Over low-medium heat, use a large oven-safe 12-inch saute pan or dutch oven, and add 1 tbsp of oil. Once it begins to shimmer and sizzles when you drop in a grain of rice, it's time to add in the rest and fry the rinsed rise until it's lightly golden and translucent (about 5-7 minutes).
Turn up the heat to medium-high and add in the diced jalapenos + minced garlic and stir until it becomes fragrant (about 1 minute).
Stir in the chicken bouillon (broth), pureed tomato mix, 1 tbsp of tomato paste, and salt. Allow to come to a boil, then cover the pan in aluminum foil or an oven-safe lid and transfer to the preheated oven for 30 minutes.
Once it's done, let it sit undisturbed for 15 minutes to allow it to cool and soak up any remaining moisture. Add in the cilantro (optional) and squeeze half a lime over the rice then fluff it up with a fork. Serve warm with some lime wedges.

Notes

Tangy Classic Sloppy Joe

carinakyriacos — Wed, 25 Jan 2023 05:17:39 +0000

A Tangy Classic Sloppy Joe is a classic American sandwich that’s perfect for a quick and easy dinner, a fun lunch, or party food. This sandwich is made with ground meat, onions, and a tangy tomato sauce, all served on a soft bun. It’s a messy, but delicious, meal that everyone will love.

This blog post will give you the recipe for the Tangy Classic Sloppy Joe, as well as some variations and tips for making it even better. Whether you’re a busy parent, a college student, or just someone who loves a good sandwich, this post has something for you.

So, let’s dive in and learn how to make the perfect Tangy Classic Sloppy Joe!

To make this Tangy Classic Sloppy Joe, you’ll need:

1 lb ground beef or pork
1 small yellow onion, diced
1/2 cup ketchup
8 oz tomato sauce
1-1/2 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp sriracha seasoning
1 tbsp hot chile honey
1 tsp molasses
1 garlic clove, minced
1/2 tsp orange zest
pinch of ground cloves
Salt and pepper, to taste
4 hamburger buns

Instructions:

1. In a large skillet over medium heat, add 1 tbsp oil. Add the onion and cook for 3-4 minutes.

2. Add the ground beef, breaking it apart using a wooden spatula, and cook for another 4-5 min.

3. Stir in the ketchup, tomato sauce, Worcestershire sauce, Dijon mustard, sriracha seasoning, hot chile honey, molasses, minced garlic, orange zest, and a pinch of ground cloves. Season with salt and pepper to taste.

4. Reduce the heat to low and simmer the mixture for 10-15 minutes, or until the sauce has thickened.

5. Serve the Sloppy Joe mixture on the hamburger buns, and enjoy!

Variations:

• you could try using ground turkey or chicken instead of beef or pork
• you could try adding vegetables like bell peppers or mushrooms
• you could try using different sauces like barbecue sauce or chili sauce
• you could try making it spicy by adding hot sauce or cayenne pepper

Tips:

• Serve the Sloppy Joe on a toasted bun for a little extra crunch
• Serve it with a side of coleslaw or potato salad for a well-rounded meal
• You can also make a large batch of the meat mixture and freeze it for later use.

Tangy Classic Sloppy Joe

A Sloppy Joe is a classic American sandwich that's the perfect messy, but delicious, meal that everyone will love.

Course Main Course

Cuisine American

Prep Time 1

Cook Time 25

Servings

Ingredients

1 lb ground beef or pork
1 yellow onion, diced
½ cup ketchup
8 oz tomato sauce
1½ tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp sriracha seasoning
1 tbsp hot chile honey
1 tsp molasses
1 tsp minced garlic
½ tsp orange zest
pinch of ground cloves
Salt and pepper, to taste
4 hamburger buns

Instructions

In a large skillet over medium heat, add 1 tbsp oil. Add the onion and cook for 3-4 minutes.
Add the ground beef, breaking it apart using a wooden spatula, and cook for another 4-5 min.
Stir in the ketchup, tomato sauce, Worcestershire sauce, Dijon mustard, sriracha seasoning, hot chile honey, molasses, minced garlic, orange zest, and a pinch of ground cloves. Season with salt and pepper to taste.
Reduce the heat to low and simmer the mixture for 10-15 minutes, or until the sauce has thickened.
Serve the Sloppy Joe mixture on the hamburger buns, and enjoy!

Black Garlic Mushroom Pasta with Chicken

carinakyriacos — Mon, 03 Oct 2022 17:51:28 +0000

This post may contain affiliate links. Please read my disclosure policy.

If you’re looking for a dish bursting with flavor and texture, then this simple yet sophisticated recipe of Black Garlic Mushroom Pasta with Chicken will satisfy your cravings! This hearty pasta dish is packed with umami flavor thanks to black garlic and lots of mushrooms. Skip the chicken and it’s vegetarian friendly!

This dish is ready in under 25 minutes! Try these other quick dishes as well for Quick + Easy weeknight meals like this Lemon Chicken Piccata dish.

Grab your ingredients. Let’s get started!

Chicken Thighs (optional)

Baby Bella Mushrooms

Black Garlic

Roasted Garlic Bouillon Base

Chicken (or Veggie) Stock

Heavy Cream

Pecorino Romano Cheese

Small Shell Pasta

Dried Oregano

Dried Thyme

Garlic Powder (for the chicken)

Fresh Parsley

Salt + Pepper

Black Garlic – The star in this recipe. It’s got that sweet yet tangy flavor with just a subtle hint of balsamic vinegar and almost tastes like soy sauce. I know it sounds a little weird, but trust me you will love it.

BONUS: These little sweet things are packed full of more antioxidants than regular garlic and contain much more amazing health benefits which make it all the better.

Chicken Thighs – Chicken thighs are my go-to as they are much more flavorful than chicken breast. If you want to use chicken breast, just make sure to adjust the cooking times to ensure they are fully cooked.

Roasted Garlic Bouillon Base – This brings that umami flavor of roasted garlic to bring this dish to the next level. This should definitely become a staple in your kitchen. It’s so versatile and can be used in any pasta dish, on garlic bread, and more.

Small Shell Pasta – This is my favorite pasta to use in one-pot dishes. Who needs to do more dishes if they don’t need to, right? Just add your base stock and throw these cute little sea shell noodles in and let them soak up all that excess liquid making it that much more flavorful.

Pecorino Romano – It has a very similar taste profile to Parmesan, but the main difference is where it’s sourced from. Sheep’s Milk! It does have a more robust flavor compared to Parmesan and I love using it in all my dishes. If you prefer Parmesan you can substitute it and it will taste just as good!

Baby Bella Mushrooms – You can slice them or do a simple rustic cut (my Fav). I use a butter knife against my thumb to just cut them into little chunks as I toss them in the pan.

WANT IT VEGETARIAN-FRIENDLY? Skip the chicken step and swap the chicken stock for some veggie stock.

I like to cut the chicken thighs in half to get more out of them. However, you don’t have to cut them if you want to leave them as a whole piece. Season them on both sides with 1 tsp garlic powder and 1/2 tsp Salt + Pepper. In a large skillet over medium-high heat, add 1 tbsp olive oil and cook the chicken for 3-4 minutes and then flip and cook for another 3-4 minutes. Set aside and keep warm while you cook the rest of the dish.

Turn the heat down to Medium and add 1 tbsp olive oil then toss in the mushrooms. Add 1 tsp of the roasted garlic base and 1 grated clove of black garlic then saute for about 4-5 minutes until the mushrooms are soft and slightly browned.

Add in your chicken stock and scrape up all the brown bits on the bottom of the pan. This adds that extra level of flavor to the dish. Toss in 1 tsp thyme and 1 tsp oregano and season with Salt + Pepper to taste.

Add 1 cup of heavy cream and 2 cups of the small shell pasta. Cover and cook for about 8-10 minutes over low heat.

Once done add in the Pecorino Romano (or Parmesan if preferred) and mix it up. Add back in the chicken and top with chopped fresh parsley and more romano cheese. Serve warm and enjoy!

Storage: This Black Garlic Mushroom Pasta with Chicken stores perfectly if you have leftovers or you want to use it as a make-ahead meal prep for lunches. Just cook as instructed and store in air-tight food-safe containers for 3-4 days in the fridge. Reheat in the microwave until warm throughout.

Black Garlic Mushroom Chicken Pasta

This hearty pasta dish is packed with umami flavor thanks to black garlic and lots of mushrooms. Skip the chicken and its vegetarian friendly!

Course Main Course

Keyword 25 min, black garlic, easy, garlic, make ahead meal, mushrooms, one pot, pasta, quick dinner, quick lunch, vegetarian option

Prep Time 2

Cook Time 24

Servings people

Ingredients

Chicken

4-6 Boneless Skinless Chicken Thighs
½ tsp Salt + Pepper
1 tsp garlic powder

Pasta

2 tbsp olive oil
8 oz Baby Bella Mushrooms rustic cut
1 tsp Roasted Garlic Base
1 whole Black Garlic finely grated
1 cup Chicken Stock Swap with Vegetable Stock to make it vegetarian friendly
1 tsp Dried Thyme
1 tsp Dried Oregano
1 cup Heavy Cream
2 cups Small Shell Pasta Noodles
1/4 tsp salt + pepper or more to taste
2 tbsp Pecorino Romano Cheese grated, plus more to garnish
1 tbsp Fresh Parsley plus more to garnish

Instructions

Season them on both sides of the chicken thighs with 1 tsp garlic powder and 1/2 tsp Salt + Pepper.
In a large skillet over medium-high heat, add 1 tbsp olive oil and cook the chicken for 3-4 minutes and them flip and cook for another 3-4 minutes. Set aside and keep warm.
Turn the heat down to Medium and add 1 tbsp olive oil then toss in the mushrooms. Add in 1 tsp of the roasted garlic base and 1 grated clove of black garlic then saute for about 4-5 minutes until the mushrooms are soft and slightly browned.
Add in your chicken stock and scrape up all the brown bits on the bottom of the pan. This adds that extra level of flavor to the dish. Toss in 1 tsp thyme and 1 tsp oregano and season with Salt + Pepper to taste.
Add 1 cup of heavy cream and 2 cups of the small shell pasta. Cover and cook for about 8-10 minutes over low heat.
Once done add in the Pecorino Romano (or Parmesan if preferred) and mix it up. Add back in the chicken and top with chopped fresh parsley and more romano cheese. Serve warm and enjoy!

Notes

Storage: Store in air-tight food-safe containers for 3-4 days in the fridge. Reheat in the microwave until warm throughout.

Smoky Chicken Tortilla Soup

carinakyriacos — Mon, 07 Nov 2022 03:50:03 +0000

Bring out your favorite hot sauces for this spicy and savory Smoky Chicken Tortilla Soup! This fiery Mexican-inspired soup is made with fire-roasted tomatoes and a savory chicken stock base. It’s got fire-roasted corn, jalapenos, chipotle chiles in adobo sauce, and cilantro slowly simmered, topped with fresh crispy tortilla strips and all the perfect toppings to complete this dish.

This flavorful soup has been on repeat at my house every week. With its easy-to-prepare recipe and just-right amount of fire, no matter how much you eat at once, there will always be leftovers to look forward to the next day. Pair it with some Street Corn Salsa, and you have the perfect meal!

Boneless Skinless Chicken Breast

White Sweet Corn

Fire-Roasted Yellow Sweet Corn

Yellow Onion

Fire-Roasted Diced Tomatoes with Green Chiles

Jalapenos

Lime

Chicken Stock (or Broth)

Chipotle Chiles in Adobo Sauce

Cotija Cheese

Yellow Corn Tortilla

Oregano

Cumin

Chili Powder

Tomato Paste

Better Than Bouillon Smoky Chipotle Base

Mexican Crema

Minced Garlic

Cilantro

Salt + Pepper

Beef Tallow or Canola Oil (for frying tortilla strips)

Prep Your Ingredients

Let’s start prepping for this Smoky Chicken Tortilla Soup. Dice up your yellow onion, jalapeno, and chipotle chiles. Drain the canned corn and tomatoes, and cut your chicken breast into 1-inch pieces.

Season the chicken with 1 tsp each of Oregano, Cumin, Chili Powder, Salt + Pepper.

Let’s Start Cooking The Soup

In a stock pot or Dutch oven over medium heat, add 1 tbsp olive oil and saute the onions, jalapenos, and garlic for 1 min. Add 1 tbsp tomato paste and 1 tsp smoky chipotle base and scrape along the bottom for 2-3 minutes to cook until the tomato paste turns from that bright brick red to a dark brick red releasing the flavors of the tomato paste.

Move everything in the pan to the edges leaving the middle open. Add in another 1 tbsp of olive oil and cook the chicken for 4-5 minutes until browned and crispy. Dump in the fire-roasted yellow sweet corn, sweet white corn, and fire-roasted diced tomatoes with green chiles. Let it all cook for 3-4 minutes to bring out the flavors before you pour in the chicken stock.

YES, lots of fire-roasted ingredients to accentuate the smoky flavors of the dish.

Pour in 2 cups of chicken stock and 1 tsp each of oregano, cumin, and chili powder. Bring to a boil, then reduce to simmer over low heat for 25-30 minutes. While the soup is cooking and filling up your kitchen with its heavenly aroma, fry up those tortilla strips.

Tortilla Strips

Begin by cutting your yellow corn tortillas into 1/2-inch strips. I like to stack them and use a pizza cutter to make the cuts, but you can use a knife too.

In a frying pan heat enough oil to cover 1/4 of the bottom to 350F. Once it’s ready, working in 2 or 3 batches so you don’t overcrowd the pan, gently toss in 1/3 or 1/2 of the strips. Fry for 3-5 minutes until they are golden brown and crispy.

Make sure to stir occasionally to prevent the tortillas from sticking together. Using a slotted spoon, remove the strips once cooked and let them dry on a wire rack or paper towels to drain any excess oil.

Season with a pinch of chili powder, cumin, and salt.

Let’s talk about the toppings!

Cotija Cheese is a must, but you can substitute it with Queso Fresco or your favorite cheese.

Cilantro brings out the flavors, but if you are not a fan of cilantro (I know not everyone likes the taste of cilantro), you can skip this.

Lime Wedges for that zesty zing of flavor in each spoonful.

Mexican Crema has a slightly higher fat content than sour cream, making it milder and slightly thinner than sour cream, which is more acidic. However, you can use sour cream in place if you have it on hand already. I personally love the taste of Mexican Crema.

A spoonful of Pico de Gallo, small chunks of Avocados, or even a large dollop of Guacamole is an excellent addition to this soup.

Make Ahead or Save Your Leftovers

Storage: This soup is perfect for meal prepping or making ahead. Just add the tortillas and toppings when you are ready to eat. Store in a food-safe air-tight container for 5-7 days or freeze for up to 6 months.

Smoky Chicken Tortilla Soup

Bring out your favorite hot sauces for this spicy and savory Smoky Chicken Tortilla Soup!

Course Soup

Cuisine Mexican

Keyword adobo sauce, chipotle chile, easy, fire-roasted tomatoes, left overs, make ahead meal, smoky, soup, tortillas

Prep Time 5

Cook Time 48

Servings servings

Equipment

Stockpot or Dutch Oven
Frypan or deep skillet pan

Ingredients

1 chicken breast, boneless + skinless cut into 1-inch pieces
1 yellow onion
1 jalapeno diced
1 tbsp minced garlic
2 chipotle chiles in adobo sauce diced
1 tbsp tomato paste
1 tsp smoky chipotle base seasoning or 1 tsp adobo sauce
14 oz can Fire-Roasted Diced Tomatoes with Green Chiles drained
½ can white corn drained
½ can sweet yellow corn drained
2 cups chicken stock or chicken broth
2 tsp cumin powder divided, plus more to season
2 tsp chili powder divided, plus more to season
2 tsp oregano divided
1 tsp each Salt + Pepper plus more to taste
4 yellow corn tortillas cut into 1/2 inch thick strips
1 lime cut into wedges
2 tbsp Cotija Cheese crumbled
2 tbsp Mexican Crema
2 tbsp cilantro chopped

Instructions

Season the chicken with 1 tsp each of Oregano, Cumin, Chili Powder, Salt + Pepper.
In a stock pot or Dutch oven over medium heat, add 1 tbsp olive oil and saute the onions, jalapenos, and garlic for 1 min
Add 1 tbsp tomato paste and 1 tsp smoky chipotle base and scrape along the bottom and cook for 2-3 minutes.
Move everything in the pan to the edges leaving the middle open. Add in another 1 tbsp of olive oil and cook the chicken for 4-5 minutes until browned and crispy.
Dump in the fire-roasted yellow sweet corn, sweet white corn, and fire-roasted diced tomatoes with green chiles. Let it all cook for 3-4 minutes.
Pour in 2 cups of chicken stock and 1 tsp each of oregano, cumin, and chili powder. Bring to a boil, then reduce to simmer over low heat for 25-30 minutes.
In a frying pan heat enough oil to cover 1/4 of the bottom to 350F.
Cut your yellow corn tortillas into 1/2-inch strips.
Working in 2 or 3 batches so you don't overcrowd the pan, gently toss in 1/3 or 1/2 of the strips. Fry for 3-5 minutes until they are golden brown and crispy.
Using a slotted spoon, remove the strips once cooked and let them dry on a wire rack or paper towels to drain any excess oil. Season with a pinch of chili powder, cumin, and salt.
Top with the cotija cheese, Mexican crema, cilantro, and lime wedges. Want to add more? Maybe some Pico de Gallo, small chunks of Avocados, or even a large dallop of Guacamole is a great addition to this soup.

Notes

Storage: This soup is perfect for meal prepping or making ahead. Just add the tortillas and toppings when you are ready to eat. Store in a food-safe air-tight container for 5-7 days or freeze for up to 6 months.

Cheesy Chicken Broccoli Soup

carinakyriacos — Wed, 19 Oct 2022 15:02:37 +0000

This Cheesy Chicken Broccoli Soup is perfect for a cold autumn day. The flavors are oh-so comforting, and the crunchy bread makes it all the more delicious. It tastes delicious no matter what time of day, but it will truly make you feel like snuggling up by the fire!

You can make this dish vegetarian-friendly by just omitting the chicken and bacon, and swapping out the chicken stock for vegetable stock.

Okay, so I’m not a HUGE fan of soups, but if it contains sourdough bread (Um, like this amazing Cheesy Chicken Broccoli Soup) or crispy grilled cheese with it like this Creamy Tomato Basil Soup, I’m totally in!!!

The only downside is…You’ll wish you had a bigger bread bowl!!

Grab these ingredients and let’s begin!

Chicken Tenderloins

Broccoli

Bacon

Sharp Cheddar Cheese

Muenster Cheese

Yellow Onion

Sourdough Boule Bread

Butter

Heavy Cream

AP Flour

Chicken Stock

Olive Oil

Salt + Pepper

Clean and cut your broccoli florets into 1/2-1 inch pieces depending on how you prefer it. I like mine a little on the larger size for that extra texture it brings to the soup.

Fresh broccoli is always best for taste and texture, but if you prefer frozen be sure to fully thaw the broccoli before adding it to the soup to prevent extra liquid and soggy broccoli.

Sharp cheddar is ideal for this soup because it’s high in moisture and has a low melting temperature; these qualities add some smooth, creamy texture that blends well with the chicken and broccoli.

Muenster cheese is a semisoft cheese that is higher in fat which makes it a great melting cheese that brings that creamy coziness to the soup. You can substitute the muenster cheese with another semisoft cheese like Havarti cheese.

Get out that Air-Fryer and season your chicken tenderloins with 1 tsp each of salt + pepper. Set the temp to 400F and air fry for 8 minutes or until fully cooked and easily shreds. Once cooked, roughly shred the chicken and set aside to add in later.

Don’t have an Air-Fryer, no worries! Just preheat your oven to 425F and cook for 10-15 minutes or until fully cooked and easily shreds with a fork.

In a large skillet pan over medium heat, cook the bacon for about 3-5 minutes until crispy and easily crumbles. Drain excess oil on a paper towel, crumble and set aside. Leave that bacon grease in the pan!

Add the onions and butter to the pan and cook with the bacon grease for 2-3 minutes or until the onions are browned and soft.

Sprinkle in the flour and mix to coat the onions. This will act as a thickener to thicken the soup as it cooks.

Pour in your chicken stock and broccoli, and bring to a boil. Once it begins to boil, lower heat and cover with a lid. Simmer for 6-7 minutes or until broccoli is tender.

Set aside 1/2 cup of the shredded cheese for topping. Add in the heavy cream, sharp cheddar cheese, and muenster cheese mixing as you go to fully melt the cheese. It will take a few minutes for the cheese to fully melt and blend in with the rest of the soup. Salt + Pepper to taste.

Once the cheese has fully melted, add back in the cooked shredded chicken and crumbled bacon. Keep warm over low heat while you prep the bowls. If you are not using boule bread, you can just let it sit over low heat for 5 minutes before serving to allow the flavors to meld.

Hollow out the sourdough boule bread by cutting the top off and pulling all the soft bread out. Make sure to not make it too thin or it will get too soft and leak.

** Save the soft inside part of the bread to make bread crumbs later. It’s super easy to do and they taste amazing!

Pour your soup in and cover with the remaining cheese. Brush the outside crust of the bread with olive oil and broil in the oven for 4-5 min until the cheese is bubbly and golden.

Got some soup left over?

Store your leftover Cheesy Chicken Broccoli Soup in an air-tight food-safe container for up to 3 days in the fridge. The boule bread will get too soggy so discard the boule bread before storing your soup. Reheat the soup in the microwave until warm throughout.

Cheesy Chicken Broccoli Soup

This Cheesy Chicken Broccoli Soup is perfect for a cold autumn day. The flavors are oh-so comforting, and the crunchy bread makes it all the more delicious.

Course Soup

Cuisine American

Keyword air-fryer, bread bowl, broccoli, chicken temderloins, soup, sourdough

Prep Time 5

Cook Time 40

Servings

Equipment

Air-Fryer

Ingredients

1 lb chicken tenderloins
2 tsp Salt + Pepper each, plus more to taste
4 slices bacon or 1/4 cup of pre-cooked bacon bits
1 tbsp butter
1 yellow onion diced
2 tbsp AP flour
3 cups chicken stock
1 lb broccoli florets cut into 1/2 in pieces
1 cup heavy cream
8 oz muenster cheese shredded, or other semisoft cheese like Havarti
8 oz sharp cheddar cheese shredded
1 tbsp olive oil
4 sourdough boule bread hollowed out to form a bowl (save inside bread for bread crumbs later)

Instructions

Season your chicken tenderloins with 1 tsp each of salt + pepper.
Using an Air-Fryer, set the temp to 400F and air fry for 8 minutes or until fully cooked and easily shreds. Once cooked, roughly shred the chicken and set aside to add in later.
No Air-Fryer - Preheat your oven to 425F and cook for 10-15 minutes or until fully cooked and easily shreds with a fork.
In a large skillet pan over medium heat, cook the bacon for about 3-5 minutes until crispy and easily crumbles. Drain excess oil on a paper towel, crumble and set aside. Leave that bacon grease in the pan!
Add the onions and butter to the pan and cook along with the bacon grease for 2-3 minutes or until onions are browned and soft.
Sprinkle in the flour and mix to coat the onions. This will act as a thickener to thicken the soup as it cooks.
Pour in your chicken stock and broccoli, and bring to a boil. Once it begins to boil, lower heat and cover with a lid. Simmer for 6-7 minutes or until broccoli is tender.
Set aside 1/2 cup of the shredded cheese for topping. Add in the heavy cream, sharp cheddar cheese, and muenster cheese mixing as you go to fully melt the cheese. It will take a few minutes for the cheese to fully melt and blend in with the rest of the soup. Salt + Pepper to taste.
Once the cheese has fully melted, add back in the cooked shredded chicken and crumbled bacon. Keep warm over low heat while you prep the bowls. If you are not using boule bread, you can just let it sit over low heat for 5 minutes before serving to allow the flavors to meld.
Hollow out the sourdough boule bread by cutting the top off and pulling all the soft bread out (Save that inside bread!). Make sure to not make it too thin or it will get too soft and leak.
Pour your soup in and cover with the remaining cheese. Brush the outside crust of the bread with olive oil and broil in the oven for 4-5 min until the cheese is bubbly and golden.

Notes

** Save the soft inside part of the bread to make bread crumbs later. It's super easy to do and they taste amazing!

Storage: Store your leftover Cheesy Chicken Broccoli Soup in an air-tight food-safe container for up to 3 days in the fridge. The boule bread will get too soggy so discard the boule bread before storing your soup. Reheat the soup in the microwave until warm throughout.

Low Country Boil (sheet pan style)

carinakyriacos — Wed, 09 Feb 2022 09:31:39 +0000

This post may contain affiliate links. Please read my disclosure policy.

Living in the South near the coast, you learn to appreciate a good low country boil with all the fresh shrimp and crab that is so readily available.

It’s quick and easy and only takes 30 min to make which makes it perfect for a weeknight meal.

From the fresh shrimp to the buttery cajun flavors, this Low Country Boil (sheet pan style) is finger-lickin’ good!

This is a staple at our family gatherings, so of course, I had to make it weeknight-friendly.

When you have a craving for Low Country Boil, you HAVE a craving.

Let’s satisfy it by making this mouthwatering Low Country Boil (sheet pan style).

Grab your shrimp and crab legs, andouille sausage, yellow corn, little potatoes, a couple of lemons, a yellow sweet onion, some parsley, grass-fed butter, and of course the main show stopper, Old Bay Seasoning. Let’s get ready to make some low country boil that doesn’t require all the hassle of a large stock pot outdoors and sooo much more flavorful.

Fresh shrimp is the best to use for ultimate flavor, but if you are in an area where fresh shrimp is not an option, no worries! Using already deveined frozen or fresh shrimp from your local grocery store is an easy alternative, but make sure it has the shell and tail on to lock in the flavor. If using freshly caught shrimp make sure to cut the heads and devein the shrimp leaving the shell and tail intact.

Start by cutting the corn cobs into thirds, and the onion into quarters. Bring a large pot of water over medium-high heat to boil and add 1 tbsp of old bay seasoning to the water. Once boiling, toss in the corn cobs and cook for about 15 minutes then add in the potatoes and onion for another 10 minutes.

Prep the rest of the ingredients while you let this cook. Once done, drain the water and toss the corn cobs and potatoes on a nonstick sheet pan.

Cajun Style Andouille sausage has that smoky cajun flare that pairs perfectly with the old bay seasoning, BUT you can substitute it with smoked sausage or turkey sausage if you prefer. I like to cut the sausages diagonally (AKA ‘Coin Slicing’) for larger pieces, plus it makes it more pleasing aesthetically in my opinion. Add them to the sheet pan with the corn, pototes and shrimp spreading them around.

Now for the old bay butter, in a small bowl melt the butter and add the 2 tbsp of old bay seasoning and mix. This is what you will pour over shrimp, sausage, potatoes, corn cobs, and onion before they take their broil bath. If you don’t have enough, you can always make extra by melting 2-3 tbsp more butter and adding in 1 tablespoon of old bay.

Grab a large sheet pan (half sheet size) and line it with aluminum foil sprayed with noncooking spray. Coat all the shrimp, sausage, potatoes, corn cobs, and onion in the old bay butter. Now it’s time to dust them all with 1 more tablespoon of the old bay seasoning for a little more added flavor. You can skip this step if you don’t want to use too much old bay seasoning.

Place it in a preheated oven set to 400F for about 13-15 minutes until shrimp are opaque and cooked through. Once done, squeeze the juice of a lemon all over and top with chopped fresh parsley.

Want to kick this Low Country Boil up a notch? Let’s do it!

So, you decided to add in the crab legs…let’s get those ready to throw in the oven along with the other sheet pan. 1 cluster per person is a good amount along with the rest of the food on this Low Country Boil. Brush the crab legs with some melted butter and lightly dust them with a little bit of old bay seasoning (about 1 or 1-1/2 tsp is good for 3-4 clusters).

If your legs are already thawed they only need to cook for about 10-12 minutes or until hot throughout. Don’t have time to thaw your legs? It’s okay, just cook them frozen for about 20-25 minutes until they are hot.

Enjoyed this recipe? Try these other dishes.
Shrimp + Scallop Scampi
Easy Chipotle Shrimp Tacos

Low Country Boil (Sheet Pan Style)

A new approach to the traditional Southern Low Country Boil. This quick and easy low country broil is the perfect weeknight meal that will make it feel like the weekend.

Print Recipe
Pin Recipe

Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Main Course

Cuisine: Seafood

Keyword: 30 min, 30 min or less, andouille sausage, corn, crab legs, easy, low country boil, old bay, one pan, potatoes, quick, seafood boil, sheet pan meal, shrimp, shrimp boil, southern, southern boil

Servings: servings

Calories: 300kcal

Ingredients

1 lb extra large shrimp deveined and unpeeled
1 lb snow crab legs OPTIONAL
3 ears golden corn each cut into 3 pieces
1½-2 lbs baby golden potatoes
1 onion quartered
12 oz smoked andouille sausage thinly sliced
4 tbsp Old Bay seasoning divided + 1 tsp more if doing crab legs
4 cloves garlic minced
¼ cup butter melted + more for dipping
2 lemons quartered
2 tbsp fresh parsley chopped

Instructions

Bring a large pot of water over medium-high heat to boil and add in 1 tbsp of old bay seasoning to the water.
Cut the corn cobs into thirds, and the onion into quarters. Once boiling, toss in the corn cobs and cook for about 15 minutes then add in the potatoes and onion for another 10 minutes. Get a large sheet pan (half sheet size) and line it with aluminum foil sprayed with noncooking spray. Once the potatoes and corn are cooked add them to the sheet pan. You can go ahead and preheat the oven to 400F now.
Cut the sausages diagonally (AKA 'Coin Slicing') for larger pieces and add them to the sheet pan with the corn, potatoes and shrimp spreading them evenly around.
In a small bowl melt the butter and add the 2 tbsp of old bay seasoning and mix. Pour over everything on the sheet pan and mix around to fully coat it all.
If making crab legs, brush the legs with some melted butter and lightly dust them with a little bit of old bay seasoning (about 1 or 1-1/2 tsp is good for 3-4 clusters). If already thawed they only need to cook for about 10-12 minutes or until hot throughout. Don't have time to thaw your legs? It's okay, just cook them frozen for about 20-25 minutes until they are hot.
Place in the preheated oven set to 400F for about 13-15 minutes or until the shrimp and opaque and fully cooked. Squeeze lemon juice over it all and top with chopped parsley.

Nutrition

Calories: 300kcal

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!

Chicken Adobo Quesadillas (Smoky + Spicy)

carinakyriacos — Sun, 13 Feb 2022 17:51:58 +0000

This post may contain affiliate links. Please read my disclosure policy.

Chicken Adobo Quesadillas (Smoky + Spicy)

Looking for something quick + easy plus bursting with flavor? Then you’ve GOT to try these Chicken Adobo Quesadillas that will wake up your tastebuds.

Smoky, spicy shredded chicken covered in melty quesadilla cheese sandwiched between a crispy golden buttery tortilla.

With only 5 min prep and 10 min cook time with leftover Smoky Chicken Adobo meat, it’s quick + easy to make. It’s perfect for lunch or dinner.

Chicken Adobo Quesadillas (Smoky + Spicy)

Okay, you tried the Spicy Chicken Adobo Tacos and loved them.

BUT, if you have a lot of leftover chicken and don’t know what else to do with it – HERE is the solution.

Chicken Adobo Quesadillas are perfect for using that leftover shredded chicken and turning it into a fantastic lunch or even a quick dinner the next day.

Here is what you need to make these crispy, smoky, and slightly spicy quesadillas.

Spicy Chicken Adobo Shredded Chicken – It works great with leftover shredded chicken straight from the fridge or even thawed from the freezer.
Quesadilla Melting Cheese – You can substitute with Monterey Jack or Cheddar.
Cotija Cheese – Freshly grate a block of cotija cheese. BONUS: It works in SO many Mexican-based dishes, so always keep it on hand.
Soft Flour Tortillas – I like to use flour tortillas for the texture it provides, but corn tortillas work perfectly fine as a Gluten-Free Option.
Butter – Use good quality butter to fry the tortilla, but you can use olive oil as a healthier substitute.
Cilantro – It’s not Taco Tuesday worthy without cilantro, but you can skip it if you don’t care for the taste.
TOP WITH: Chipotle Aioli Sauce – It’s quick and easy and ready in under 5 min.

Start by heating a cast-iron griddle or skillet over medium-low heat. Melt 1 tbsp of butter in the skillet and coat both sides of the tortilla in the butter.

Fry for about 30 sec -1 min, then flip to fry the other side. When it starts to bubble up, that’s when you add the cheese and other toppings.

Add the crumbled quesadilla cheese and top with the shredded adobo chicken, and if you want to add other toppings, now is your chance.

Top it off with some more grated cotija cheese, chopped fresh cilantro, and of course, MORE quesadilla cheese.
It’s got to be cheesy, right?

Go ahead, fold one side of the tortilla over and allow it to warm through and melt the cheese.

Once it gets golden brown, sprinkle 1/2 tbsp of cotija cheese over the tortilla and carefully turn that side onto the pan to cook. Once it’s golden and crispy, turn it over and repeat on the other side.

Make sure not to burn the cheese.

Trust me; it took multiple tries to get this not to burn and yet be so CRISPY.

Mouthwatering crispy golden quesadilla that’s oozing with cheese + a slightly smoky, fiery kick.

Go Ahead, have some FUN with this recipe!

Add in your favorite toppings. Grilled bell peppers and onions, fresh jalapenos, or even some fire-roasted tomatoes work great with the smoky flavors of the spicy adobo chicken.

You can substitute the Quesadilla Melting Cheese for cheddar or Monterey Jack. Just make sure to use freshly grated block cheese for the ULTIMATE melty cheese pull.

Don’t forget to add a dollop of chipotle aioli sauce on top and garnish with chopped fresh cilantro.

Grab a bag of your favorite tortilla chips and dig into this zesty, smoky corn salsa.

Try some of this Street Corn Salsa with that quesadilla.

Chicken Adobo Quesadillas

Smoky, spicy shredded chicken sandwiched between melty quesadilla cheese covered in a crispy buttery tortilla. With only 5 min prep and 10 min cook time with leftover Spicy Chicken Adobo meat, it's quick and easy to make and perfect for lunch or dinner.

Print Recipe Pin Recipe

Prep Time: 5

Cook Time: 10

Total Time: 20

Course: Main Course

Cuisine: Mexican

Keyword: 15 min, 15 min or less, adobo chicken, chipotle aioli sauce, cotija cheese, easy, leftovers, mexican style chicken, one pan dish, quesadilla, quesadilla cheese, quick, quick dinner, quick lunch, spicy chicken, spicy food, spicy mexican chicken, taco tuesday

Servings:

Author: carinakyriacos

Ingredients

1 cup smoky Adobo Chicken shredded leftover chicken from the Smoky Chicken Adobo recipe
1 cup quesadilla cheese Mexican melting cheese, crumbled
2 tbsp cotija cheese divided and crumbled
2 tbsp butter divided
2 large soft tortillas
1 tsp fresh cilantro chopped
1 tbsp chipotle aioli sauce

Instructions

Warm the leftover spicy adobo shredded chicken in the microwave for 2-3 min or until warm. You can also warm on the stove over low heat, stirring occasionally until warm.
Melt 1 tbsp of butter over medium-low heat in a large cast-iron or skillet pan.
Fry one side of the tortilla until golden and soft, then flip and cook the other side. At the same time, add ¼ cup of the quesadilla cheese, ½ cup of shredded chicken, and sprinkle ½ tbsp cotija cheese and a pinch of the cilantro on top with another ¼ cup of quesadilla cheese to one half of the tortilla.
Flip over the bare side to sandwich the cheese and meat on the other side. Cook for 3-4 min and gently flip to the other side and cook for another 3-4 min.
Sprinkle about ½ tbsp of the remaining cotija cheese on the top side of your quesadilla and flip to cook for 1 min. Sprinkle another ½ tbsp of cotija and flip to cook for 1 min. Remove to a plate and keep warm while preparing the second quesadilla
Repeat cooking steps 2-5 with the other tortilla and remaining ingredients.
Cut the quesadillas in half or quarters to serve. Top with Chipotle Aioli Sauce and sprinkle with fresh chopped cilantro on top.

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!

Looking for more Quick + Easy dishes?

Spicy Chicken Adobo Tacos

Mahi-Mahi Fish Tacos

Smoky Bison Chili

carinakyriacos — Mon, 19 Sep 2022 01:58:06 +0000

This post may contain affiliate links. Please read my disclosure policy.

Smoky Bison Chili is the ultimate winter warmer!! Give yourself a break from the cold and make some today! It’s the perfect hearty meal that is packed with protein and the perfect amount of smoky flavor thanks to the Adobo chipotle peppers.

Here’s what you’ll need.

• Lean Ground Beef

• Ground Bison

• 2 yellow onions

• 1 red bell pepper

• 2 jalapeños

• tomato paste

• tomato sauce

• Fire-Roasted Diced Tomatoes

• 2 Chipotle peppers in Adobo Sauce

• Green Chiles

• Chili Powder

• Cumin

• Beef Stock

• Salt + Pepper

• Olive Oil

So, you noticed there are no beans in this chili. This is a simple and flavorful Texas-style chili recipe. There are no beans in this recipe so if you’re looking for an authentic Texas chili experience this is it.

Add in 1 Tbsp olive oil to a dutch oven or large pot over medium heat.
Cook the ground beef and bison until brown, then remove and set aside.
Add in your onions and cook for 2-3 minutes. Then add in the tomato paste and cook another 2-3 minutes until onions are soft and tomato paste has darkened some.
Next, mix in your red bell pepper, jalapeños and allow to cook for another 1-2 minutes.
Add the tomato paste, green chiles, and Adobo Chipotle peppers and stir to combine.
Toss in both cans of Fire-Roasted diced tomatoes, Chili Powder, Cumin Powder, and salt + pepper to taste.
Add back in the cooked ground meat and stir to fully combine and then pour in the beef stock.
Bring to a boil and then cover and reduce heat to medium-low and simmer for 2-3 hours stirring occasionally.

Top it up! Add in some sour cream, green onions, shredded cheese, crushed tortilla chips, or whatever else you enjoy in your chili.

Looking for a quick and delicious way to eat chili? Why not scoop it onto a tortilla, like you would with nacho cheese?

A long time ago my husband had me try eating it by scooping it onto a tortilla, and I will never eat chili the same way again! You might have seen this before, and now you’ll never think about it the same.

Come in for all the flavor and none of the mess.

Storage: Put any leftovers in an air-tight food safe container and store in fridge for up to 3 days. Reheat in the microwave until warm throughout.

Smoky Bison Chili

Smoky Bison Chili is the ultimate winter warmer. Give yourself a break from the cold and make some today! It's the perfect hearty meal that is packed with protein and the perfect amount of smoky flavor thanks to the Adobo chipotle peppers.

Course Main Course, stew

Keyword adobo sauce, beanless, chili, chipotle chile, ground beef, ground bison, one pot, stew

Servings

Equipment

Dutch Oven

Ingredients

1.25 Lb lean ground beef
1.25 lbs ground bison
1 Tbsp olive oil
2 yellow onions diced
2 Tbsp tomato paste
1 red bell pepper diced
2 jalapenos seeds removed and diced
4 oz green chiles
2 chipotle pepper + 1 tsp adobo sauce diced
8 Oz tomato sauce
1 tbsp chili powder
1 Tbsp cumin
2 14 oz cans fire-roasted diced tomatoes
32 oz beef stock
1/2 Tsp each salt + pepper

Instructions

Add in 1 Tbsp olive oil to a dutch oven or large pot over medium heat.
Cook the ground beef and bison until brown, then remove and set aside.
Add in your onions and cook for 2-3 minutes. Then add in the tomato paste and cook another 2-3 minutes until onions are soft and tomato paste has darkened some.
Next, mix in your red bell pepper, jalapeños and allow to cook for another 1-2 minutes.
Add the tomato paste, green chiles, and Adobo Chipotle peppers and stir to combine.
Toss in both cans of Fire-Roasted diced tomatoes, Chili Powder, Cumin Powder, and salt + pepper to taste.
Add back in the cooked ground meat and stir to fully combine and then pour in the beef stock.
Bring to a boil and then cover and reduce heat to medium-low and simmer for 2-3 hours stirring occasionally.
Add in your toppings such as sour cream, green onions, crushed tortilla chips, cheese of choice, etc.

Notes

Storage: Put any leftovers in an air-tight food safe container and store in fridge for up to 3 days. Reheat in the microwave until warm throughout.

Eggs in Purgatory (Perfect for 2)

carinakyriacos — Wed, 15 Jun 2022 16:01:42 +0000

This post may contain affiliate links. Please read my disclosure policy.

This easy one-dish meal is perfect for that lazy morning brunch over the weekend. It’s got eggs that are perfectly poached in a sinfully spicy tomato sauce topped with parmesan and fresh basil that will make your taste buds savor every bite. You are only 15 minutes away from savory heaven with these Eggs in Purgatory!

Eggs in purgatory are pretty much the Italian version of the Israeli breakfast staple, Shakshuka.

Grab a few slices of your favorite crispy bread (I love to use sourdough round bread) and slather them with butter, topping it off with minced garlic and oregano (rosemary works great too!). Toast it up, dip it in and just wait till you hear the crunch of that first bite! It’s the perfect pair for the robust flavors of the spicy tomato sauce to balance out the flavors.

Start by heating a cast-iron skillet over medium heat. Add 2 tbsp of olive oil and once it begins to shimmer, add in the garlic and crushed red pepper flakes.

Cook for about 1 minute until the garlic becomes golden brown on the edges.

Next, add in the crushed fire-roasted tomatoes, salt + pepper, and a large sprig of basil. Cook for about 4-5 minutes until it begins to thicken some.

If you are using diced tomatoes, use a potato masher to crush the tomatoes to release the juices which will help them thicken.

Add in the parmesan, butter, and more salt + pepper to taste. I like to divide my butter up into 3 parts to place around the pan. Cook for 1-2 minutes.

Want it spicier? Add another dash of crushed red pepper flakes.

Take a spoon and create a divet in the sauce and place one egg in each divet. A normal size cast-iron pan usually can do 4 eggs, and a small pan will do 2 eggs.

COVER THE PAN FULLY. This allows for the egg to cook properly. Cook for 2-3 minutes for runny yolks.

If you don’t want runny yolks, you can add on 1-2 minutes to cook the yolk to your preference. Runny yolks make this dish perfect for dipping your bread in, and it’s my favorite way to eat this dish.

Let these Eggs in Purgatory wake up your taste buds with just the right amount of fire. Allow the eggs to meld with the rich tomato sauce as you dip your bread with each bite. What bread are you going to choose? Let me know in the comments below.

Okay, so you halved the recipe and made this dish for one. Now you have half a can of leftover crushed (or diced) tomatoes. Save it to add to some homemade Classic Marinara Sauce to add some texture to the sauce for the next pasta night.

Eggs in Purgatory (Perfect for 2)

This easy one-dish meal is perfect for those lazy brunch mornings on the weekend. It's eggs poached in a warm spicy tomato sauce topped with parmesan and fresh basil. Not to mention, it's only 15 minutes to savory heaven!

Print Recipe
Pin Recipe

Prep Time: 5

Cook Time: 15

Course: Breakfast

Cuisine: Italian

Keyword: 15 min, basil, breakfast, brunch, easy, Italian, one pan, one pan dish, quick, spicy, tomatoes

Servings: people

Equipment

1 Cast Iron Skillet
1 large sheet pan use as a cover
1 6.5 inch skillet if you want this dish for ONE

Ingredients

2 tbsp olive oil
2 tsp minced garlic
¼ tsp crushed red pepper flakes or more to crank up the heat
14 oz can crushed tomatoes fire roasted is best
½ tsp fine sea salt plus more to taste
½ tsp cracked black pepper freshly cracked
2 large sprigs of Basil reserve half to top your dish
2 tbsp grated parmesan cheese plus more for serving
2 tbsp butter
4 eggs
slices of crusty bread toasted

Instructions

Start by heating a cast-iron skillet over medium heat. Add 2 tbsp of olive oil and once it begins to shimmer, add in the garlic and crushed red pepper flakes. Cook for about 1 minute until the garlic becomes golden brown on the edges.
Next, add in the crushed tomatoes, salt + pepper, and a large sprig of basil. Cook for about 4-5 minutes until it begins to thicken some. If you are using diced tomatoes, use a potato masher to crush the tomatoes to release the juices which will help them thicken.
Add in the parmesan, butter, and more salt + pepper to taste. I like to divide my butter up into 3 parts to place around the pan. Cook for 1-2 minutes. Want it spicier? Add another dash of crushed red pepper flakes.
Take a spoon and create a divet in the sauce and place one egg in each divet. A normal size cast-iron pan usually can do 4 eggs, and a small pan will do 2 eggs. COVER THE PAN FULLY. This allows for the egg to cook properly. Cook for 2-3 minutes for runny yolks.

Notes

If you don’t want runny yolks, you can add on 1-2 minutes to cook the yolk to your preference.

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!