Getting bored with the same ole - same "old" dinners? Mix it up with some of your favorites; southern food and Mexican food, combined! Make grits and refrigerate them; cut into rounds to make grits "cakes" then turn it into Huevos Rancheros, Southern style.
AIMEE FORTNEY'S HUEVOS RANCHEROS, SOUTHERN STYLE
1 cup yellow grits (I used Lake Side Yellow Grits)
2 cups reduced sodium chicken broth
2 cups heavy cream (You can use 4 cups water instead of broth and cream; but the broth and cream add a lot of flavor)
Cooking spray (or olive oil may be used)
In a pot, bring chicken broth and heavy cream to a boil. (You can use just water, or water + heavy cream or water + chicken broth mixture). Slowly whisk in grits and cook until boiling. Cover and reduce heat to low, stirring (whisking) frequently. Cook for about 15 to 20 minutes. Remove from heat and allow to cool. Lightly spray a 9 x 9 casserole dish and pour grits into dish. Refrigerate grits for at least 2 hours (or overnight). Remove from refrigerator and using a shot glass, cut grits into small rounds, as you would cut out biscuits. Heat a nonstick pan over medium heat and spray with cooking spray or add olive oil. Cook the grits "cakes" on both sides until lightly toasted; about 2 minutes on each side. Do this with entire mixture; covering with aluminum foil on a platter to keep warm.
For the Eggs:
Eggs (however many you desire)
Fry your eggs in your skillet to "over easy" and serve on top of Grits Cakes with Blender Salsa.
AIMEE FORTNEY'S EASY BLENDER SALSA
2 cans tomatoes with chilies
1 onion, quartered
1 handful of cilantro
salt and pepper (to taste; just a pinch)
juice from 1 lime
Place all ingredients in a blender and mix well! Store any leftover salsa in an airtight container or mason jar in the refrigerator. This is extra spicy, so if you want to tone down the heat, use 1 can of tomatoes with chilies and one can of plain, diced tomatoes.
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