I talked here about how we had a vet appointment for Boone a few days ago, and we had to put him on a heavy sedative so he wouldn’t freak out when we got there (like he always does).
Before we went got the the vet he was completely out – super super super tired. Like to the point where he could barely get up on the couch.
But right when we got there he fully woke up again and preeeetty much acted like we hadn’t given him anything – much less a sedative that makes a 100 pound rottweiler purr like a kitten.
Seth tried to put a muzzle on him (even though he never bites – just precautionary) so the vet tech could take his blood for the heart worm test, and he absolutely lost it – snarling, thrashing, etc…
So theeeen we tried to go outside to do it because she thought that he might calm a bit if we weren’t actually “in the vet” – MANIPULATION. He was a tiny bit better, but still nowhere close to letting anyone take his blood.
Then the vet tech told us that we had to go with their last resort, which was literally pinning him down with a towel over his face so he wouldn’t bite anyone and they could take the blood. Seth held him down and it took two other vet techs to hold his leg and take the blood. The ONLY positive was that once Seth had him held down he kind of gave up and just laid still (ish).
You guys…it…was…HORRIBLE. This dog is like the love of my life (apart from hubbs). I was shaking and on the verge of tears the whole time – especially the end when he had to be held down. He was so scared! It was the most heartbreaking thing ever.
Especially when you have the condition Seth and I suffer from: ridiculously irrational puppy obsession.
The funny part was right when Seth let him go he bounced right up and started licking everyone’s faces and trotting around the room (typical Boone behavior).
So anyway…that is my horrible vet tale. The sedatives did not work. At all.
And we have several vaccinations to look forward to in September! Yay!!! I just can’t wait!
Sooooo…on a lighter note!
I have never had Huevos Rancheros before this, but they have been on my list for several months now. I’m so glad we finally decided to go for it! They are soooo good. Don’t you love dishes where you just pile everything on and get the perfect bite?
Luscious, runny egg yolk, flavor packed refried black beans, sharp green onions, bright cilantro, tangy Greek yogurt, creamy avocado, crispy chorizo, and some delicious Grilled Salsa Verde – perfect.
P.S. If you don’t like runny eggs, you should still give this a try. Seth doesn’t like them at all but he loved them on here.
Now you may be wondering…wait – chorizo and avocado? I don’t see either of those in the pictures.
I’m an idiot.
I was completely done photographing this dish and we were half way through eating it when I realized that the delicious avocado and crispy chorizo were still on the counter.
Whoops. Don’t judge me.
Luckily I realized before we completely finished our meal so we could at least eat part of these Huevos Rancheros with all the toppings!
But the pictures don’t include everything…my B.
So another thing I had never made before this recipe was a sunny side up egg!
Well… I have attempted to make them before, but I have never been very successful….meaning the bottom of the egg white was SUPA chewy and overcooked while the top was still jiggly and undercooked. The trashcan enjoyed it.
But I have a foolproof way that will leave you with the perfect sunny side up egg every time! Which leaves you with even more beautiful Huevos Rancheros :).
So here are your steps:
Preheat your oven to 325 degrees.
Heat a large skillet over medium heat with some butter.
Add your eggs into the pan and let them cook just until the bottom is turning white.
Place the pan in the oven and cook until the egg whites on the top are juuuust set…it should take about 3-5 minutes.
Make sure you are checking them often so they don’t overcook, leaving you with a non-runny egg yolk! They just need to be cooked until the egg white doesn’t jiggle when you shake the pan.
And there ya a go…sunny side up eggs! Super easy. And pretty (enter emoticon with heart eyes).
I hope you guys have an awesome Thursday (which means tomorrow is Friday woop)!
- 3 links chorizo sausage
- 2 cans black beans, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 6 small corn tortillas
- 6 eggs
- 4 green onions, thinly sliced
- Small package Queso Blanco cheese
- ½ cup Greek yogurt (or sour cream)
- 1 avocado, thinly sliced
- Grilled Salsa Verde (recipe found here: https://www.thegarlicdiaries.com/grilled-salsa-verde/)
- Heat a large skillet over medium high heat
- Remove the casings from the chorizo and add the sausage to the skillet
- Break up with a wooden spoon and cook until the chorizo is well browned, crispy, and cooked through
- Remove to several layers of paper towels so the chorizo can drain
- Lay out your tortillas on a baking sheet and rub a little bit of olive oil onto both sides of the tortilla
- Sprinkle a little salt on both sides as well
- When the oven is preheated, put the tortillas in and bake for about 8 minutes, flip and bake for another 2-3 or until the tortillas are golden brown and crispy
- Meanwhile, once the chorizo is done, puree your black beans in a food processor and add them into the pan that the chorizo was in (don't drain the chorizo fat)
- Add the chili powder, cumin, onion powder, garlic powder and some salt. Stir to combine
- Cook the black beans for a few minutes, stirring often
- Taste and add any extra salt you think it needs
- Set your beans aside and wash your skillet so you can use it for the eggs
- Heat the pan over medium heat with a little butter and add your eggs (you may need to use multiple skillets or do this in batches depending on the size of pan you have)
- Cook just until the bottom of the eggs start to turn white, and then place the pan into the oven
- Cook the eggs just until the whites have set (when they don't jiggle if you shake the pan) - it should take about 3-5 minutes, maybe a little more
- To assemble, start with a crispy tortilla, spread a dollop of refried black beans, some Greek yogurt (or sour cream), one egg, chorizo, sliced avocado, the salsa verde, green onions, cilantro, and some crumbled queso blanco
*This recipe is gluten free*
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