Happy TWO THOUSAND SEVENTEEN people! The buzz around social media is that 2016 wasn’t the best and people are ready to be out with the old and in with the new. (I actually had a great 2016 so I can’t complain!) Most people will choose a “new year’s resolution” and really stick to it….for MAYBE three weeks - also known as the year’s busiest gym days. There are MILLIONS of little things we could improve on but what are your top priorities? As a teacher, I see a variety of kids and adults everyday and have noticed many things that helped me come up with some things to focus on for 2017. Here’s MY list of 3 things I think everyone should remember in the new year--
Enjoy each other’s company - Actually enjoy it. Put your cell phones down and turn off your televisions - Look at each other during conversation and actually speak to each other instead of texting.
Compliment yourself! It’s okay to know you look like a babe today! Or that you did a killer job on a work project. Verbalize it. Repeat it, twice!
Clear your clutter - I’m telling you, this HELPS. There’s nothing like looking around and seeing a cleanly and organized space - You’ll be able to relax and have a glass of wine without worrying about what needs to be done.
Moving on to the good stuff - I wanted to make a delicious breakfast to start 2017 properly. Mexican food is my go-to so I wanted to create something that emulated my favorites. Not to mention, I got these perfect little cast iron skillets for Christmas and needed to use them IMMEDIATELY! The Salsa Verde Egg Skillet listed below is super filling and hits all of my Mexi-food cravings. The recipe is for one skillet - double if you’d like to make a pair!
Salsa Verde Egg Skillet for One
⅓ cup refried black beans
¼ cup chorizo, cooked
¼ sweet red pepper, sliced thin
8-10 tortilla chips
⅓ cup tomatillo sauce (recipe listed below)
2 large eggs
1 green onion, sliced
Queso fresco crumbles
Cilantro and avocado for garnish, if desired
1 small can diced green chiles
½ teaspoon minced garlic
1 Tablespoon cilantro leaves
½ teaspoon salt
Preheat oven to 400 degrees.
Line the bottom of a small cast iron skillet with refried beans keeping the beans away from the sides of the skillet (keep beans more in the middle).
In separate skillet on medium heat, saute chorizo and blot any excess grease when cooked. Place on top of outside of the beans - beginning to make a well in the middle. Top with red pepper.
Line outside of skillet with tortilla chips the pour tomatillo sauce in the middle on top of the beans, chorizo, and red pepper. (The chips keep all of the ingredients in the center of the skillet.)
With each egg, carefully crack and place on top of tomatillo sauce - aiming for the well. Top with queso fresco.
Bake for 12-15 minutes for runny yolks or longer if you’d like yolks more set.
Top with green onion, cilantro, and avocado if desired.