Do you love having Breakfast for Dinner? I’m definitely a huge fan on that. I would be a happy camper if I can have breakfast for breakfast, obviously, for lunch, and/or for dinner! Recently, I had the pleasure to review Lindsay Landis & Taylor Hackbarth’s recipe book, Breakfast for Dinner. To me, it’s a very successful book because as I was going through each page, I wanted to prepare every single one of the recipe in the book. That doesn’t happen very often, and Landis & Hackbarth did it!
It was a tough job for me to pick one recipe to prepare and share with you on my blog. You’ve got to pick up a copy for yourself, drool over all the wonderful recipes, get your ingredients ready and start cooking right the way. I love the wide range of recipes that are included in this Breakfast for Dinner recipe book. This Huevos Rancheros Tacos recipe is nothing less than scrumptious. Imagine this, crunchy corn tortillas, topped with hearty re fried beans and melted mozzarella cheese; then topped all off with a sunny side up egg that’s fried to perfection with the egg whites all set and a gorgeous runny yolk. Drizzle with Ranchero Sauce that’s smoky and spicy, then sprinkle on with some refreshing and earthy cilantro. Now, tell me you didn’t drool a little, that would be quite impossible. I’m not even a big fan of Mexican cuisine, but these Huevos Rancheros Tacos were to die for.
For entrée, there are many options. Check out this vegetarian friendly recipe of Savory Lentil & Carrot Stuffed Crepes. Easy on the stomach, packed with flavors and nutrients. And of course, beautiful to look at as well.
Another entrée recipe I can’t wait to try are these Sunny-Side Up Burgers, that are also on the book’s cover page! Look at those beautiful burgers, I can’t wait to sink my teeth into one.
Then, you get the recipes and instructions to make your own Homemade Pasta Dough! You can turn the dough into ravioli, linguine, tagliatelle, or pappardelle. I just can’t wait to get my hands on making some homemade pasta.
Breakfast for Dinner got you covered not only on entrées, but also appetizers, such as these mini BLT Biscuits. They are perfect for gathering and parties as well.
Breakfast for Dinner also includes recipe for condiment such as this scrumptious Bacon Jam! Oh…my heart skipped a beat when I saw this.
Of course, a meal won’t be completed without desserts, right? Check out these Doughnut Fudge Sundaes. Breakfast for Dinner also includes recipes for side dishes and drinks. Any category that you can think of, Landis & Hackbarth got you covered.
You can get your own copy of Breakfast for Dinner here. Or try your luck with my giveaway today! Yes, you’ve heard me right. I’m giving away a copy of Breakfast for Dinner to one uTry.it reader, courtesy of Quirk Books and Landis & Hackbarth.
Here are the details on how to enter.
One lucky uTry.it reader (with an U.S., Canada or U.K. mailing address) will win a copy of “Breakfast for Dinner”.
This giveaway is now closed. Winner will be announced shortly and contacted. Thank you everyone who participated.
For extra entries, do any or all of the following (leave a separate comment for each extra entry):
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That’s all and Good Luck everyone!
Disclaimer: I received a copy of “Breakfast for Dinner” for the purpose of this review and I was not compensated in any way to write this post. All comments and opinions are 100% my own.
Huevos Rancheros Tacos: (from Breakfast for Dinner)
Ingredients for the Ranchero Sauce:
1 tablespoon extra-virgin olive oil
1/2 medium yellow onion, chopped
2 garlic cloves, minced
1 large jalapeno, seeded and chopped
1 (15-ounce) can fire-roasted diced tomatoes
1/2 cup vegetable broth
1 tablespoon chopped fresh cilantro
2 teaspoons chopped fresh oregano
1 chipotle pepper in adobo sauce, seeded and chopped, plus 1/2 tablespoon adobo sauce
1/4 teaspoon salt
freshly ground black pepper, to taste
Ingredients for the Tacos
1 (15-ounce) can refried black beans,
3 tablespoons vegetable oil, divided
8 corn tortillas
1/2 cup shredded Cheddar or mozzarella cheese
8 large eggs
2 tablespoons chopped fresh cilantro
Heat olive oil in a saucepan over medium heat. Add onions, garlic and jalapenos and cook for 3 minutes, or until softened. Stir in tomatoes with their juices, vegetables broth, cilantro, oregano, chipotle, adobo sauce, salt and pepper. Simmer for 20 minutes, stirring occasionally, until sauce thickens. Sauce can be made 1 day ahead and refrigerated in an airtight container; warm prior to serving.
Preheat oven to 350 degree F. Combine refried beans with 1/4 cup water in a small saucepan over medium-low heat and cook, stirring, until heated through.
Heat 1 teaspoon of the vegetable oil in a large nonstick skillet over medium heat. Add tortillas, 2 at a time so that they do not overlap, and cook for about 1 minute per side, adding more oil as needed. Arrange in a single layer on a large baking sheet. Spread 2 tablespoons of warm beans on each tortilla; sprinkle with cheese. Place in oven and bake for 3 to 4 minutes, or until cheese is melted.
In the skillet you used to cook tortillas, heat 1/2 tablespoon of the vegetable oil over medium-high heat. Crack 4 eggs into skillet. Cover and cook for 4 minutes, or until whites are cooked and a white film begins to form over the yolk; if you prefer firmer eggs, cook for 1 minute more. Separate eggs and place 1 on each tortilla. Repeat with remaining 4 eggs. Top with ranchero sauce and freshly chopped cilantro, and serve.