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Entries in cilantro (4)


Huevos rancheros

My boys and I are smack in the middle of what I call getting back into the groove. I am consistently (freakishly, perhaps) putting the little boys to bed at ridiculously early times each evening and feeding them food that is healthier than anything they have seen in months. It feels good, after a summer filled with inconsistent sleep schedules and loads of sugar and activity.

One of the perks of putting healthy things into my little ones' tummies is that I tend to also have the desire to put healthy things into my own tummy. I have been wanting to make my own version of Huevos Rancheros for a long long time, and this morning finally felt it was time. I added a few nutritious twists to this breakfast favorite. I loved it so much that I plan to make it again tomorrow.

Heat 2 tablespoons of olive oil in a skillet over medium heat. 


1 bunch green onions, thinly sliced (white and light green parts only)

2 cloves garlic, minced

1 jalapeño pepper, finely chopped (optional, but highly recommended)

If you would like to know how my skillet became scorched, you can ask my huband. :) daporta at gmail dot com (you're welcome, Hubby!)

Cook, stirring, until softened and fragrant (mmm, it will start to smell sooo good), about 3 minutes.


14.5-oz. can diced tomatoes

1 cup fresh chopped kale leaves

1/4 cup fresh cilantro, chopped

Bring the mixture to a boil. Reduce to medium-low heat and simmer for 10 minutes, stirring occasionally.

Meanwhile, in a separate scorched skillet, heat 2 tablespoons of olive oil over medium heat. Turn the skillet until the bottom is thoroughly coated with the oil. Add two 6-inch corn tortillas (one at a time), cooking each side for 1 to 2 minutes, or until bubbles begin to form on the surface.

(Although I suggest using corn tortillas, I used whole wheat. Either one will provide you with a great result.)

Remove the tortillas from the skillet and cover to keep warm.

Crack 4 large eggs into the same skillet and cook to desired doneness (I like my yolks nice and runny).

Place each tortilla on a serving plate and top each with half of the sauce and 2 prepared eggs.

Garnish with salsa and cilantro.

This is my new favorite breakfast, I swear.

Printable recipe: Huevos rancheros


Corn and tomato stuffed avocados

We are coming off a weekend that has left us totally exhausted yet totally happy. We spent our first weekend this season at the dropzone as a family (in the, yes, freezing cold). It was so nice to see our friends again and to spend time away from the city. We love our "second home," as our boys call our trailer life in the country. So here we are, ready to start a fresh week in which I will need to make much better choices about the food that I put into my body. 

I made these stuffed avocados for lunch on Friday and I am IN LOVE. I will be making variations of this a lot this week as good fuel for my body. You know, as opposed to the giant greasy breakfast fuel I gave it this morning. Ugh.


Preheat broiler (if desired).

In a medium bowl, combine:

1 tomato, chopped

1/2 cup corn kernels

1/4 cup feta cheese crumbles

1/4 cup fresh cilantro, chopped

1 tablespoon lime juice

Salt and pepper, to taste

Mix well.

Halve and pit 2 avocados. Spoon the corn-tomato mixture over top the 4 avocado halves. If desired, place the stuffed avocados on a baking sheet and broil for 3 to 4 minutes in the oven. It depends on whether you want a hot avocado or a cold one. Both are delicious, I promise! I had one hot and one cold for lunch and I could not decide which was better.

Whichever route you go, the avocado peel can serve as the bowl. Scoop the contents into your hungry mouth with a spoon!

Have a great week, friends! Thank you so much for reading!

Printable recipe: Corn and tomato stuffed avocados


Mexican stuffed peppers

Are you curious about how the yard glacier is holding up? I hope you are! There is $200 on the line! I will write an update at the end of this post. Aren't I mean? Making you read through my loooong boring post first? Actually, the yard glacier, which is now just a dirty, disgusting pile of snow, is truly ugly and that is why it has been placed at the bottom. 

Today and tomorrow are busy days for my boys and me. We are heading out of town early Thursday morning for a little vacation [insert excited squeal here]. Our boys get to spend a couple nights with my dad and stepmom in North Carolina while Dan and I attend a friend's wedding in South Carolina. I've never been to SC before! Any suggestions about what we should check out in the Charleston area?

As is the case before any vacation, I have a million things to accomplish before bedtime tomorrow night. I'm wishing I had more of these stuffed peppers leftover so we wouldn't need to think of something to make for dinner tonight. We ate every morsel in less than 24 hours. If you are looking for a healthy, spicy (or not--doesn't have to be), delicious dinner, you have found it!

Preheat your oven to 350 degrees F. Pour a half inch of water into the bottom of a 9x13 baking dish and set aside.

Using a sharp knife, cut a circle around the stems of 4 large (or 6 small) red or green bell peppers. Twist and remove the stems. With a knife or side of a spoon, remove the ribs and seeds from the insides of the peppers. Rinse out with water and set aside.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat.

Add 1 to 2 finely chopped jalapeño peppers to the skillet. (Omit this step completely if you wish to avoid spice.)

Cook for 3 minutes, or until the peppers are soft and fragrant.

Add to the skillet:

1 cup cooked chicken, shredded

15-oz. can corn kernels, drained

14.5-oz. can diced tomatoes (use a flavored variety if you're feeling saucy)

15-oz. can black beans, drained

1 bunch green onions, sliced (white and light green parts only)

1/4 cup fresh cilantro, chopped

Juice from 1 lime

Salt and pepper, to taste

Cook the mixture over medium-low heat, stirring frequently, until heated through, about 5 minutes.

Divide the mixture between the hollowed-out peppers. Place in the prepared baking dish.

Bake in the preheated oven for 20 to 25 minutes. 

Sprinkle 1/2 cup shredded cheddar cheese (total) over the tops of the peppers and place back in the oven for an additional 3 to 5 minutes, or until the cheese is melted. Quite honestly, if you want to slim the recipe down, avoid the cheese altogether and it will be just as tasty. I added it simply to capture a prettier photo.

We LOVE these! Hoping you do, as well! 

Printable recipe: Mexican stuffed peppers


This was the state of the dirty, disgusting pile of snow yesterday morning. Before the rain came. It is a lot smaller today. But! Snow is on its way! Possibly a significant amount, from what I hear. If that happens, then the dirty, disgusting pile of snow may grow. Since we will be out of town for a few days, I am hoping to get one of my neighbors to monitor the situation. "Uhm, would you mind checking on my dirty, disgusting pile of snow, please?" Is that is an odd request? 


Slow cooker cilantro lime chicken

My husband and I adore our slow cooker, especially in the winter-time. And guess what? It is winter-time! I had to bust out my fluffy pink driving mittens yesterday morning for the first time since, well, since last May. Last winter was a long, cold one here for us in Minnesota. Hopefully this winter won't be quite so brutal!

To help ease some of the pain involved in facing winter again so soon (it seems), we threw some ingredients into our slow cooker for a comforting, delicious meal. And listen, friends, I have never eaten such tender chicken in my life! I was pretty much able to shred it by just looking at it. And the flavor? Mmmmm, the flavor. Delicious! There is plenty of room to turn up the heat on this recipe, if that's what you prefer, and it's also easy enough to keep it on the mild side. Tailor it to your liking!

In a slow cooker, mix together:

One 24-ounce jar medium or mild salsa

Juice from one lime

1/4 cup fresh cilantro, chopped

One 1.25-oz. package taco seasoning

2 jalapeno peppers, finely chopped (optional)

Add 4-6 boneless chicken breast halves (completely defrosted) to the slow cooker and coat with the salsa mixture. Cover and cook on Low for 6 hours.

Serve the chicken with the salsa mixture spooned over the top. If you're feeling crazy, throw a dollup of sour cream on top with some crushed tortilla chips.

This is also delicious as a taco filling or in a taco salad. 

Gotta go find my Snuggie!


Slow Cooker Cilantro Lime Chicken

This chicken is my most popular recipe for good reason! It is flavorful, delicious and EASY to make!

Serves: 1

Total time: 6 hrs 15 min

Slow Cooker Cilantro Lime Chicken


  • 24-oz. jar medium salsa
  • Juice from one lime
  • 1/4 cup fresh cilantro, chopped
  • 1.25-oz. package taco seasoning
  • 2 jalapeños peppers, finely chopped (optional)
  • 6 boneless chicken breast halves, defrosted
  1. In a slow cooker, mix together the salsa, lime juice, cilantro, taco seasoning and jalapenos. Add the chicken and coat with the salsa mixture.
  2. Allow the chicken to cook, covered, in the slow cooker on Low setting for 6 hours. Serve chicken with salsa mixture spooned over top, or shred and use as a taco filling.