Category Archives: Vegetarian

Skillet Huevos Rancheros

Alright everyone. If you make one dish from this blog, make this one. Seriously. I love this dish. It’s on the menu once every other month, it seems, which is a big deal in our house since as you can tell, I rarely make the same thing twice. The recipe is for Huevos Rancheros Skillet Eggs by, but for some reason I always just call these Skillet Huevos.

This photo belongs to

The picture from the original blog shows these in cute little individual cast iron skillets, but let’s get real, who actually has multiple tiny cast iron skillets? Not me. I make this in a regular-sized cast iron skillet. If you don’t have a cast iron skillet, well, I highly suggest you get one. Hubby insisted that we start using one, and at first I was hesitant, but now I love it. Still, I make him handle it, usually. They can’t be cleaned with soap, they get crazy hot, and are super heavy. Even so, I love how the food comes out. Anyway, if you don’t have one but still want to make this recipe, you’ll need an oven-safe skillet.

Things I love about this dish:

  1. It’s crazy delicious
  2. It looks really fancy
  3. It’s actually really cheap to make
  4. It feeds a crowd – I love to serve this to friends, and they love to eat it

I do a lot of little variations on the original recipe now that I’ve made this a few times, but specifically I like to use cherry tomatoes instead of regular tomatoes (though that’s mostly because tomatoes are gross and cherry tomatoes are the most tolerable to me). I don’t get all fancy and cook my own heirloom beans as suggested, I just use canned black and pinto beans. I like to throw in extra veggies like zucchini, peppers, mushrooms, or kale. Whatever I’ve got on hand.

The one kind of annoying thing about making this is that it actually requires you to cook the beans/veggies in one skillet, then line the cast iron skillet with tortillas and transfer the bean/veggie mix to the cast iron skillet. But it’s so delicious that I do not care. It’s worth the extra dish.


Flavor: Five Stars –  The subtle Mexican spices mixed with delicious egg, cilantro, and lime juice are incredible.

Skill Level: Low – Despite looking so fancy, it’s really pretty easy. Sautee beans and veggies with spices. Line cast iron with tortillas. Dump beans/veggies into cast iron. Crack eggs into little wells you make with a spoon. Bake in oven until eggs are done. Easy peasy.

Overall: Five Stars – This is something Hubby asks for over and over again, and I love it, too. Easy, cheap, and delicious. And any leftovers are good for breakfast the next day, too! Make this, make this, make this!

Skillet Huevos 1
Ungarnished, straight out of the oven
Skillet Huevos 2
This time I had some pico de gallo and avocado yogurt sauce leftover from another recipe, so I garnished with that. So good!!

Butternut Squash Pasta with Kale and Creamy Roasted Cauliflower Sauce

I am a sucker for all things butternut squash, or any squash really, and Hubby really loves leafy greens like kale. Plus, who doesn’t love pasta? So when I saw this recipe I was pretty excited.

When I do my meal-planning, I always try to include at least one day a week of a vegetarian meal. It’s healthy, it’s easier on the wallet (or at least it was when I didn’t live in the desert…), and actually it’s good for the environment. Meat production takes a lot of resources, and just by cutting meat one day a week, you can really make a difference in helping our planet.

This recipe for Butternut Squash Pasta with Kale and Creamy Roasted Cauliflower Sauce from takes it a little farther than I’m used to since it’s actually a vegan recipe, but there’s nothing wrong with that.

squash pasta
This photo belongs to

I had such high hopes for this dish. It looks pretty yummy, and includes lots of things that I like. The problem was, it took too long to put together (you have to roast your squash and cauliflower first, then blend up your roasted cauliflower to make a sauce, boil your pasta, etc.), and when I take a long time to make a recipe, it darn well had better be delicious.

This recipe wasn’t bad, it just wasn’t delicious. The sauce was flavorful and as creamy as a vegan sauce is going to get. Pasta is good, squash is good, kale is good (actually I used Swiss chard because Hubby always asks for it, but I consider them fairly interchangeable), but altogether I wasn’t wowed.

The biggest problem was that when I put everything together and tossed it in the oven to heat up evenly, the pasta soaked up ALL the sauce! So my dish was kind of dry and not all that flavorful. Bummer.

I will say, though, that if you actually are vegan, this recipe is probably worth making. It was good, just not what a non-vegan is used to, I guess.


Flavor: Three Stars – The sauce is pretty tasty, but I wish it had been creamier and coated the ingredients better instead of soaking into the pasta.

Skill Level: Moderate/High – It’s not so much that anything is HARD to do, it’s more that this takes a LOT of time and effort. You have to peel and cube the squash, which, if you’ve never done it before, is pretty labor-intensive. You have to roast the squash and the cauliflower in the oven for about 45 minutes to an hour before you can even think about anything else, then you have to take the cauliflower you just roasted and blend it up in the blender with a bunch of other stuff to make the sauce, you have to boil the pasta, tear up your greens, and then you have to toss the whole thing back in the oven to warm through. It just has a lot of steps.

Overall: Three Stars – Too much work for not enough payoff. I probably won’t be making this one again.

EB squash pasta
Here’s mine