Dry-Rubbed Pulled Pork

Plan ahead as pork needs to be dry-rubbed and left in the refrigerator overnight. Sear in a skillet for added flavor and then add to a slow cooker Serve as shredded pork for sandwiches (try it on 40-Minute Buns), tacos, over mashed potatoes or creamy polenta, etc.

Ready to serve Pullled Pork moistened with saved pork juices and a light coating of BBQ sauce.

Above: Dry-rubbed pork, ready to refrigerate
Below: Seared pork added to slow cooker.

 

Dry-Rubbed Pulled Pork 

Dry Rub

2 tablespoon brown sugar

1 1/2 teaspoons chili powder

1 teaspoon sea salt

1 teaspoon smoked paprika

½ teaspoon black pepper

½ teaspoon dry mustard

½ teaspoon oregano

½ teaspoon garlic powder

½ teaspoon onion powder

 

Pork

4 lbs boneless Boston butt (a cut of pork from the upper part of the pig's shoulder, just behind the neck. Despite its name, it does not come from the rear or but portion of the pig) or shoulder 

2 tablespoons olive oil

1 cup beef broth

1 onion (yellow or white), sliced

BBQ for serving (we use a homemade version of Gate's BBQ Sauce)

 

1. Dry Rub : In a small bowl mix together all the seasonings for the rub. Mix well.
2. Pat the pork roast dry using paper towels.
3. Coat the pork roast with the rub. Wrap the roast in plastic wrap and place in fridge for 12 - 24 hours.
4. Pork: Preheat the oven to 300° F.
5. In a large skillet heat the oil until it begins to smoke, then add the onions. Allow the onions to cook for 2 to 3 minutes.
6. Carefully add pork to the skillet and sear  on all sides (3 to 5 minutes per side). 
7. Remove the roast, adding it to a slow cooker.
8. Add broth to the skillet  – allow it to heat so that it will absorb the crusty bits and flavorings in the skillet. 
9. Set slow cooker of LOW for 7 to 8 hours or HIGH for 4 to 5 hours. Note: Use an oven thermometer to check the internal temperature. When the pork reaches an internal temperature of 190 F to 195 F, the meat is ready to be pulled. Cooking the pork to any temperature below that won’t give you meat that is tender enough to pull apart properly.
10. Remove pork from slow cooker, allow to cool until safe to handle. Note: Transfer juices to a container and refrigerate allowing fat to rise to the top; then remove and discard fat, saving  pan juices to add to pulled pork to help keep it moist.
11. Shred the pork with two forks. 
12. Add your favorite barbecue sauce to coat the shredded pork and toss to coat the pork. Or serve BBQ sauce on the side if preferred.

Slow Cooker WHITE CHICKEN CHILI as featured in KANSAS! Magazine, vol 80, 2024

The latest issue of KANSAS! (2024 / vol 80 / issue 2  ) has been released;  the Taste section focuses on food policies during the Eisenhower years. Cited in the article is Jennifer Ifft, an agricultural economist at Kansas State University, who was a presenter at one of the the monthly Eisenhower Foundation’s Lunch & Learn series. Titled, “Freedom from Hunger,” the article reveals how the president from Kansas helped sustain a farm and food policy legacy that contines today with the SNAP program. K-State Research and Extension provided an EZ Does IT Recipe, just one in a collection of recipe as their website. 

Scan of the magazine photo; photographer Brian Goodman

EZ Does IT Recipe — Designed as a part of SNAP-Ed by K-State Research and Extension, these recipes are great for anyone looking for nutrition-inspired dishes that are easy-to-make and budget friendly. Their “Cook” page offers up this advice, “You will become more skilled, relaxed, versatile and organized the more you cook. Cooking is a healthy habit that’s worth forming.” Recipes include instructions for proper food handling including “Remember to wash your hands with soap and warm water before and after cooking.” 

 

Note: I tend to "do my own thing" with recipes and this is how I changed this one up ... I sautéed the onions with the chicken and then used the vinegar to deglaze the pan. I did not drain the beans so I cut back on the other liquids called for in the recipe. Also used full fat sour cream and cheese. In addition, I browned the chicken and onions in the Insta-Pot and then used the slow cooking setting to cook the soup, making it a one-pot dish. We deemed the recipe to be absolutely delicious. I made half a batch . . . and wished I'd made the full recipe! 

Slow Cooker WHITE CHICKEN CHILI   Servings: 8 

INGREDIENTS: 

2 tablespoons olive oil
4 chicken breasts, cubed
1 cup fat free sour cream
1 1/2 cups low-sodium chicken broth
1 cup whole milk
1 teaspoon white vinegar
1 large onion, chopped
2 (4 oz.) cans green chilies, chopped
2 (15 oz.) cans low-sodium navy beans
1 teaspoon ground cumin
1 1⁄2 teaspoons chili powder
Salt and cayenne pepper, to taste
Toppings: 1 cup reduced fat Colby Jack cheese, shredded 1⁄4 cup green onions, sliced 

 

DIRECTIONS: 

1. In a skillet over medium heat, cook chicken in oil until warmed through, about 10 minutes. 
2. In a mixing bowl, stir together sour cream, chicken broth, milk and vinegar. 
3. Transfer chicken to slow cooker. 
4. Pour sour cream mixture over chicken in slower cooker. Add onion, green chilies, navy beans, and spices. 
5. Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours. 
6. Top each serving with shredded cheese and green onions, if desired. 

Nutrition Facts: Each one cup serving provides 300 Calories, 9g Total Fat, 3g Saturated Fat, 390mg Sodium, 25g Total Carbohydrate, 6g Dietary Fiber, 26g Protein 

Recipe without photos . . .

Slow Cooker WHITE CHICKEN CHILI   Servings: 8 

INGREDIENTS: 

2 tablespoons olive oil
4 chicken breasts, cubed
1 cup fat free sour cream
1 1⁄2 cups low-sodium chicken broth
1 cup whole milk
1 teaspoon white vinegar
1 large onion, chopped
2 (4 oz.) cans green chilies, chopped
2 (15 oz.) cans low-sodium navy beans
1 teaspoon ground cumin
1 1⁄2 teaspoons chili powder
Salt and cayenne pepper, to taste
Toppings: 1 cup reduced fat Colby Jack cheese, shredded 1⁄4 cup green onions, sliced 

 

DIRECTIONS: 

1. In a skillet over medium heat, cook chicken in oil until warmed through, about 10 minutes. 
2. In a mixing bowl, stir together sour cream, chicken broth, milk and vinegar.
3. Transfer chicken to slow cooker. 
4. Pour sour cream mixture over chicken in slower cooker. Add onion, green chilies, navy beans, and spices. 
5. Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours. 
6. Top each serving with shredded cheese and green onions, if desired. 

Nutrition Facts: Each one cup serving provides 300 Calories, 9g Total Fat, 3g Saturated Fat, 390mg Sodium, 25g Total Carbohydrate, 6g Dietary Fiber, 26g Protein 

 

4 Easy Pecan Holiday Treats as featured in KANSAS! Magazine

Check out the latest KANSAS! Magazine (2023 / vol 79 / issue 1 / pp. 26-31) for information about fresh, Kansas grown pecan! Kenny Felt’s pecan  photographs are amazing.

                 The magazine is full of ideas for holiday shopping and family excursions. 

Below are their recipes—perfect for the holidays, and easy, too! I’ve also included contact info for each pecan grower that was included in my article on pecans . . . so you’ll have easy ordering access. 

EASY PRETZEL TURTLES   Yield: 30 candies

A kid-friendly candy that Lila Carter makes with 

her grandchildren using Jake Creek Pecans.

INGREDIENTS

30 Rolo® chocolate covered caramel candies, unwrapped

30 square-shaped waffle pretzels 

30 pecan halves, toasted*

 

INSTRUCTIONS

1.  Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or foil for easy clean up. 

2.  Place the pretzels on baking sheet and top each one with a candy.

3.  Bake in oven for 3 to 5 minutes, until the chocolate just begins to melt. The candy should be soft but not completely melted.

4.  Remove from oven, place on cooling rack and immediately squish the chocolate with a pecan half. 

* To Toast Pecans: Bake in a 350 degree F. oven for 5 to 10 minutes. Stir or shake the pan occasionally so the nuts brown evenly without burning. Watch closely as the oil in the nuts can cause them to burn. Toasting adds another layer of flavor to pecans. 

Note: Due to their high oil content, raw and toasted pecans stay freshest if stored in the refrigerator or freezer in sealed containers.

Jake Creek Pecans Orchard

Owners: Brad and Lila Carter

Address: 11469 W 335^th St., Paola, KS 66071

Phone: 913.406.2501

On-line store: jake-creek-pecans.square.site

Webpage: Jakecreekpecans.com

Facebook & Instagram: Jake Creek Pecans 

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SUGAR COATED PECANS    Yield: 1 pound 

Slina 

Prothe uses Prothe Pecans to create these crunchy, sweet holiday treats.

INGREDIENTS

1 egg white

1 tablespoon water

1 cup granulated (white) sugar

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 pound pecan halves

INSTRUCTIONS

1.  Preheat oven to 250 degrees F. Grease or spray one standard-sized baking sheet.

2.  In a mixing bowl, whip together the egg white and water until frothy. 

3.  In a separate bowl, mix together the sugar, salt, and cinnamon.

4.  Add pecans to egg whites; stir to evenly coat the nuts. 

5.  Remove and add them to the sugar mixture; toss them in the mixture until coated.

6.  Spread nuts in a flat layer on prepared baking sheet.

7.  Bake for 1 hour, stirring every 15 minutes.

8.  Cool and store in an airtight container. 

 

TOASTED, SALTED PECANS    Yield: 1 pound 

Recipe from Slina Prothe, Prothe Pecans. 

INGREDIENTS

2 tablespoons vegetable or pecan oil

2 tablespoons butter

1 pound pecan halves

Salt to taste

 

INSTRUCTIONS

1.  Place oil and butter on a standard-sized baking sheet with sides; place in a preheated 250 degree F. just until butter melts. 

2.  Mix pecans and salt with the oil and butter. Spread nuts in a flat layer on prepared baking sheet.

3.  Bake for 1 hour, stirring every 15 minutes.  

4.  Cool and store in an airtight container. 

 

Prothes Pecans

Owners: Leland and Slina Prothe

Address: 33850 Victory Rd Paola, KS 66071

Phone: 913.849.3358  

Webpage: prothespecans.com 

Facebook: Prothes Pecans

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SPICY HOT PECANS

Kendall Grier’s family adds Bentley Farm pecans to saucy and spicy ingredients to create a savory holiday treat. 

INGREDIENTS

2 tablespoons butter, melted

1 tablespoon Worcestershire sauce 

1/4 teaspoon ground red pepper 

1/4 teaspoon salt

1/4 teaspoon garlic powder

2 cups pecan halves

1 tablespoon chili powder, or cayenne pepper for hotter mix. 

 

INSTRUCTIONS

1.   Preheat oven to 300 degrees F.

2.   Mix ingredients in a resealable plastic bag and shake.

3.   Spread coated pecans on a medium-sized baking sheet, and bake 30 minutes in the preheated oven, stirring approximately every 10 minutes.

 

Bentley Pecan Farm

Owner: Kendall Grier 

Address: 1216 Chestnut, Halstead, KS 67056 

Phone: 316.209.4588

Facebook: Bentley Pecan Farm

 

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Circle's Pecans & Country Store

Owners: Tom and Barbara Circle

Address: 2499 US HWY 400 McCune, KS 66753

Phone: 620.632.4382 

Webpage: kansaspecans.com

Facebook: Circle’s Pecans & Country Store

----------

Osage Ridge Farm 

Owners: Travis and Rhea Wilson

Address: 18090 Xavier Rd, Oswego, KS 67356

Phone: 620.238.2965

Email: osageridgefarm@gmail.com

Facebook: Osage Ridge Farm

Garden Vegetable Fritters

Zucchini, carrots, potatoes and onions—all from our garden—are the basis of this crispy vegetable fritters. Although there are many veggie fritter recipes, I used the one at Ela Vegan as my inspiration . . . unlike others, it includes precooking the veggies before shaping them into patties.  I made some for now and some for the freezer. 

Garden Vegetable Fritter topped with chopped red onion & tomatoes w/ More than Mayo Sauce

Garden Vegetable Fritters 

1 large (375 g) zucchini

2 medium (300 g) potatoes (Yukon Gold or Russet)

1 medium (80 g) carrot

1 smaller (125 g) onion (red or yellow)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 t teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon paprika 

1/2 teaspoon dill weed 

1/2 teaspoon kosher or ea salt

Black pepper to taste

Olive oil  

1 egg

1/2 cup (50 g) whole wheat white flour or chickpea flour

Handful of freshly chopped herbs (such as parsley and chives)

1. Grate the zucchini, potatoes, and carrot. 
   
2. Squeeze out as much liquid as possible using cheesecloth or a clean kitchen towel.
   
3. Drizzle skillet lightly with olive oil; add the veggies and stir in all herbs. Cook the veggies over low-medium heat with a lid for about 10 minutes, stirring occasionally, then turn off the heat and let cool. 
   
4. Add in the egg, as much flour as needed to bind ingredients + fresh herbs; stir to combine. 
   
5. Shape the mixture into 8 patties.  
   
6. Choose between the following three cooking methods:

• Pan-Fry — Heat some oil in a frying pan and place 3 to 4 patties in it. Fry on both sides until crispy (about 4 to 5 minutes per side).
  
• Air-Fry — Cook at 380° F (195 C) for 15 minutes in air fryer (flip after 10 minutes). Note: Spray the air fryer basket with a little oil before adding the patties to avoid sticking.
• Bake — Preheat the oven to 400° F (205 C) and bake the patties for 35 to 40 minutes on a lined baking sheet (flipping after 20 to 25 minutes). For a crispier result, spray the patties with a little oil before baking and after flipping.

Make Ahead/Freezing: After shaping patties, place on a wax-paper lined sheet and flash freeze. Remove and add to a freezer safe bag. Use within 2 months. 

Recipe without photos . . . 

Garden Vegetable Fritters 

1 large (375 g) zucchini

2 medium (300 g) potatoes (Yukon Gold or Russet)

1 medium (80 g) carrot

1 smaller (125 g) onion (red or yellow)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 t teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon paprika 

1/2 teaspoon dill weed 

1/2 teaspoon kosher or ea salt

Black pepper to taste

Olive oil  

1 egg

1/2 cup (50 g) whole wheat white flour or chickpea flour

Handful of freshly chopped herbs (such as parsley and chives)

1. Grate the zucchini, potatoes, and carrot. 
2. Squeeze out as much liquid as possible using cheesecloth or a clean kitchen towel.
3. Drizzle skillet lightly with olive oil; add the veggies and stir in all herbs. Cook the veggies over low-medium heat with a lid for about 10 minutes, stirring occasionally, then turn off the heat and let cool. 
4. Add in the egg, as much flour as needed to bind ingredients + fresh herbs; stir to combine. 
5. Shape the mixture into 8 patties.  
6. Choose between the following three cooking methods:

• Pan-Fry — Heat some oil in a frying pan and place 3 to 4 patties in it. Fry on both sides until crispy (about 4 to 5 minutes per side).
• Air-Fry — Cook at 380° F (195 C) for 15 minutes in air fryer (flip after 10 minutes). Note: Spray the air fryer basket with a little oil before adding the patties to avoid sticking.
• Bake — Preheat the oven to 400° F (205 C) and bake the patties for 35 to 40 minutes on a lined baking sheet (flipping after 20 to 25 minutes). For a crispier result, spray the patties with a little oil before baking and after flipping.

Make Ahead/Freezing: After shaping patties, place on a wax-paper lined sheet and flash freeze. Remove and add to a freezer safe bag. Use within 2 months. 

Kamila Dandue's Roasted Eggplant in Spicy Yogurt as featured in KANSAS! Magazine, Spring 2022

Here’s the other recipe that Kamila Dandue had featured in the Taste section of the latest KANSAS! Magazine (2022, Vol. 78, Issue 3). An amazing gardener, cook and photographer (the photos in the post were taken by her), she turns her backyard space into an oasis, full of both everyday and exotic vegetables and flowers. And, then turns the vegetables into amazing dishes such as this one, and her recently posted recipe for Spicy Basil Pesto. 

Kamila occasionally make Eggplant Parmesan and dips, seasoning them with a spice blend prefers. In addition to roasting the eggplant, she often grills it and says this particular recipe can be adapted to the grill, too. 

Roasted Eggplant in Spicy Yogurt 

Yield: About 4 side servings 

INGREDIENTS:

Eggplant

3 to 4 long eggplants or 1 large, cut into 1/4-inch slices

Olive oil

1/4 teaspoon turmeric powder

1/2 to 1 teaspoon chili powder

1/2 to 1 teaspoon coriander powder

1/4 teaspoon black pepper

Salt to taste

 

Yogurt Sauce

1 cup plain yogurt

1/3 cup buttermilk or water

1/4 to 1/2 teaspoon each: chili powder, paprika, cumin powder & coriander powder

Salt to taste

2 tablespoons fresh coriander leaves, chopped, if available

 

INSTRUCTIONS: 

1.     Preheat oven to 425 degrees F. 

2.     Place foil or parchment paper on baking sheet for easy clean up.

3.     Place eggplant slices on baking sheet, spray or brush with olive oil.

4.     Mix all eggplant spices together in a small bowl. Sprinkle over eggplant slices; turn and repeat. 

5.     Bake/roast about 25 to 30 minutes or until golden brown. Remove from oven and allow to cool.

6.     Yogurt Sauce: Mix all sauce ingredient together in a bowl. Spread some yogurt sauce on serving plate/platter. Place eggplant slices on top of yogurt sauce and drizzle with additional sauce. Sprinkle with coriander leaves.

 

Typically Kamilla’s garden includes more than a half dozen varieties of eggplant and a mix of other exotic and usual vegetables. She makes the occasional Eggplant Parmesan 

Mexican Pasta (Fedio)

We served this Mexican side dish with our healthier version of Chicken Enchiladas. It’s easy to make and full of flavor. I did add a small red and yellow pepper in order to add more veggies to our meal. 

  Fedio with a healthier version of Chicken Enchiladas.

Mexican Pasta (Fedio)    About 6 to 8 servings

About 2 tablespoons olive oil

1/4 cup finely diced onion

1 mini yellow & red pepper, diced - optional

1 clove minced garlic

1 (7 oz.) pkg. vermicelli – referred to as Mexican pasta, I found it in the Mexican section at the grocery store

2 oz. (or half of a small can) tomato sauce or 1/4 cup Rotel (tomato & green chili blend)

1 1/2 cups broth (chicken, beef or vegetable)

About 2 teaspoons dried parsley or 1 tablespoon+ fresh

Dash of paprika, cumin and chili powder or to taste

1. Heat oil over medium in a medium size skillet or pan. Add onion and peppers and cook until tender.
2. Add garlic and vermicelli and saute’ (adding more oil if need) until lightly brown. 
3. Stir in tomato sauce, broth, herbs and spices. Simmer for 5 minutes. Remove from heat and cover for 10 minutes.

Easy Black Bean Vegetarian Chili with Spiced Yogurt

This is yet another recipe my sister, Marla Payne, found, tested and then shared. Skinny Taste blog was the source and I definitely concur with their assessment of this recipe: Easy Black Bean Vegetarian Chili topped with Spiced Yogurt takes about 20 minutes to cook but tastes like it simmered for hours.https://www.skinnytaste.com/black-bean-vegetarian-chili/#recipeThe source Easy Black Bean Vegetarian Chili topped with Spiced Yogurt.

Easy Black Bean Vegetarian Chili with Spiced Yogurt   6 servings

Spice Mix:

1 1/4 tablespoon cumin

1 1/4 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon smoked paprika

1 teaspoon kosher salt

Chili:

3/4 cup whole milk plain yogurt (I used homemade yogurt)

2 (15 oz.) cans black beans (or use Instant Pot Seasoned Black Beans)

1 tablespoon olive oil

1 medium onion, chopped

1 red bell pepper, chopped

1 diced jalapeno, plus more for garnish

1 (10 oz.) can Rotel tomatoes with green chilies

8 ounces frozen corn

1(8 oz.) can tomato sauce

3/4 cup less-sodium vegetable broth

Optional Toppings: chopped jalapenos shredded cheddar, diced red onions, cilantro, diced avocado

1. Mix the spices in a small bowl. Mix1 1/2 teaspoons with the yogurt and set aside.
   
   
   
   
2. Place 1 can of beans, not drained in the blender with 1/2 cup of water and puree. Drain the second can.
3. Add oil to a large pot over medium heat, add the onions, bell pepper and jalapeno and cook 3 to 4 minutes.
   
4. Add tomatoes, corn, beans, pureed beans, tomato sauce, vegetable broth and remaining spices.
5. Serve topped with spiced yogurt plus your favorite optional toppings.

Note: Refrigerate chili for up to 4 days or freeze for up to 3 months.

Recipe without photos . . . Easy Black Bean Vegetarian Chili with Spiced Yogurt   6 servings

Spice Mix:

1 1/4 tablespoon cumin

1 1/4 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon smoked paprika

1 teaspoon kosher salt

Chili:

3/4 cup whole milk plain yogurt (I used homemade yogurt)

2 (15 oz.) cans black beans (or use Instant Pot Seasoned Black Beans)

1 tablespoon olive oil

1 medium onion, chopped

1 red bell pepper, chopped

1 diced jalapeno, plus more for garnish

1 (10 oz.) can Rotel tomatoes with green chilies

8 ozs. frozen corn

1(8 oz.) can tomato sauce

3/4 cup less-sodium vegetable broth

Optional Toppings: chopped jalapenos shredded cheddar, diced red onions, cilantro, diced avocado

1. Mix the spices in a small bowl. Mix1 1/2 teaspoons with the yogurt and set aside.
2. Place 1 can of beans, not drained in the blender with 1/2 cup of water and puree. Drain the second can.
3. Add oil to a large pot over medium heat, add the onions, bell pepper and jalapeno and cook 3 to 4 minutes.
4. Add tomatoes, corn, beans, pureed beans, tomato sauce, vegetable broth and remaining spices.
5. Serve topped with spiced yogurt plus your favorite optional toppings.

Deep Pan Huevos Rancheros -- made using the MEAL KIT METHOD

The idea of customized meal kits intrigues me. Perhaps it’s because I like make-ahead options; the kits allow me to prep as time allows and assemble at the last minute. This afternoon is busy so I created tonight’s casserole dish using the MEAL KIT METHOD!

About the recipe: I ran across this recipe I’d saved form Penzeys One magazine, volume 1, issue 4; this brunch casserole dish was submitted by Doug Horn. Of course he used Penzeys high quality spices.  My adjusted version of the recipe follows; although I included the full size version, I actually cut it down for two.

Deep Pan Huevos Rancheros    8 servings; fills a 9x13” baking dish

12 corn tortillas

Cooking oil spray

1 tablespoon olive oil

2 tablespoons minced fresh garlic

1 small onion, chopped

3 teaspoons ground cumin, divided

2 teaspoons regular/medium chili powder, divided

1/4 cup fresh cilantro, chopped 

2 (15 oz. cans) black beans

2 cups Colby-Jack cheese, shredded (or pepper-jack)

8 eggs

Kosher salt & cracked black pepper to taste

Garnishing possibilities: cilantro leaves, avocado slices, grape tomato halves, salsa, sour cream 

1. Preheat oven to 350°. Lightly grease or spray a 9x13” baking dish. 
2. Tortilla Prep: Lightly mist the tortillas with cooking spray. Place 1 or 2 at a time in a hot frying pan until they just start to bubble up, then flip to lightly brown the other side. Line the baking dish with tortillas in an overlapping pattern so the entire bottom of the pan is covered and the tortillas reach all the way up the sides of the pan.
   
3. Sauce Prep: Heat the olive oil and sauté garlic, onion; add1 teaspoon cumin and 1 teaspoon chili powder, cook for 2 minutes over medium heat. Add the tomatoes; bring to a boil, and cook, stirring, for 2 minutes. Remove from heat and stir in the cilantro.
   
4. Casserole Assembly: Drain the cans of black beans and rinse. Coat the beans with the remaining cumin and chili powder. 
5. Put the beans in the baking dish and spread evenly over the tortillas. 
   
6. Pour the tomato sauce over the beans. 
7. Adding Eggs & Cheese: Distribute most (save a little back to sprinkle over eggs) of the cheese over the top of tomatoes, making an indentation for each egg. 
   
8. Crack the eggs into the indentations and sprinkle lightly with remaining cheese; add a little salt and pepper to each egg. 
   
9. Bake casserole in preheated oven for about 20 to 30 minutes or until whites are set and yolks are done according to desired preference. 
   
10. Remove from oven and let set a few minutes before serving. 
11. Garnish as desired.

MEAL KIT METHOD

Follow step 2 for tortilla prep & add to lightly sprayed casserole dish.

Follow step 3 for tomato/onion prep, transfer to a dish.

Follow step 4 for bean prep, transfer to a dish.

Grate cheese & add to a dish.

Place all dishes + eggs on a tray, cover & refrigerate.

About 30 minutes before assembling casserole remove tray from refrigerator.

Preheat oven – step 1.

Assemble casserole, bake and serve following steps 5-11.

Recipe without photos . . .

Deep Pan Huevos Rancheros    8 servings; fills a 9x13” baking dish

12 corn tortillas

Cooking oil spray

1 tablespoon olive oil

2 tablespoons minced fresh garlic

1 small onion, chopped

3 teaspoons ground cumin, divided

2 teaspoons regular/medium chili powder, divided

1/4 cup fresh cilantro, chopped 

2 (15 oz. cans) black beans

2 cups Colby-Jack cheese, shredded (or pepper-jack)

8 eggs

Kosher salt & cracked black pepper to taste

Garnishing possibilities: cilantro leaves, avocado slices, grape tomato halves, salsa, sour cream 

1. Preheat oven to 350°. Lightly grease or spray a 9x13” baking dish. 
2. Tortilla Prep: Lightly mist the tortillas with cooking spray. Place 1 or 2 at a time in a hot frying pan until they just start to bubble up, then flip to lightly brown the other side. Line the baking dish with tortillas in an overlapping pattern so the entire bottom of the pan is covered and the tortillas reach all the way up the sides of the pan.
3. Sauce Prep: Heat the olive oil and sauté garlic, onion; add1 teaspoon cumin and 1 teaspoon chili powder, cook for 2 minutes over medium heat. Add the tomatoes; bring to a boil, and cook, stirring, for 2 minutes. Remove from heat and stir in the cilantro.
4. Casserole Assembly: Drain the cans of black beans and rinse. Coat the beans with the remaining cumin and chili powder. 
5. Put the beans in the baking dish and spread evenly over the tortillas. 
6. Pour the tomato sauce over the beans. 
7. Adding Eggs & Cheese: Distribute most (save a little back to sprinkle over eggs) of the cheese over the top of tomatoes, making an indentation for each egg. 
8. Crack the eggs into the indentations and sprinkle lightly with remaining cheese; add a little salt and pepper to each egg. 
9. Bake casserole in preheated oven for about 20 to 30 minutes or until whites are set and yolks are done according to desired preference. 
10. Remove from oven and let set a few minutes before serving. 
11. Garnish as desired.

MEAL KIT METHOD

Follow step 2 for tortilla prep & add to lightly sprayed casserole dish.

Follow step 3 for tomato/onion prep, transfer to a dish.

Follow step 4 for bean prep, transfer to a dish.

Grate cheese & add to a dish.

Place all dishes + eggs on a tray, cover & refrigerate.

About 30 minutes before assembling casserole remove tray from refrigerator.

Preheat oven – step 1.

Assemble casserole, bake and serve following steps 5-11.