I mentioned Huevos Rancheros in a previous post when I made Posole and I was describing all the wonderful things you could make with Enchilada sauce. I decided that I should write a post on how to make Huevos Rancheros since it is one of my favorite breakfast or brunch recipes.
I made this dish during my teenage years, long before I knew how to make real Chili Rellenos (click on the link to get the Authentic Version). Since I learned the real ones, I have neglected this recipe and it fell into disuse, way in the back of of my mind with all of the dusty memories of old.
During a recent dinner party I felt bad serving Tiramasu to our guests and leaving out my Keto crazy husband. So in an act of solidarity I got busy looking for a dessert he could have on the Keto diet. He had already bought a sugar substitute in the form of Erythritol so I was ready to create something delicious for him.
Its Sunday morning and the perfect time to catch up from the hectic week and enjoy some down time. What better way than a slow and easy breakfast with friends or family? Ahhh, a lazy Sunday morning with a lingering cup of coffee and soft poached eggs under a blanket of velvety, decedent Hollandaise Sauce. It is a sign of true love and friendship when you get up early and prepare this beautiful breakfast to the delight of your loved ones.
Carbonara was a dish that alluded me before I moved to Italy. It flies contrary to the cooking style of Americans. We view all sauces as containing cream or tomato sauce but this is not true of Italian pasta. The sauce is usually very simple, so simple we can’t imagine it to be correct.
I currently live in Italy and this recipe for Tiramisu has become my new “go to” recipe for making a dessert for company. It is prepared the day in advance, it’s easy and always a hit! Whenever we have guests arriving from the US we always make this dessert and it woos them everytime, but even my Italian friends love my recipe and rave about how authentic it is, high praise indeed!
