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Ricotta Pasta Sauce with Italian Sausage

By 8 Comments

This is a recipe for ricotta pasta sauce made with nothing more than ricotta cheese, Italian Sausage and tomatoes. Plus some Italian seasonings and a little bit of Parmesan of course. It’s most delicious served over pappardelle pasta and topped with just enough sauce and some grated Parmesan and red pepper flakes.

Ricotta Pasta Sauce with Italian Sausage, cherry tomatoes over pappardelle pasta

This is a ricotta pasta sauce recipe that I’ve had in my database for maybe twenty years. It’s a recipe that I took camping one year. We used to gather with our neighbors at many pristine Colorado camp sites and cook, hike, play games and in general enjoy our amazing Colorado scenery. With two main meals a day, breakfast and dinner, we’d take turns providing camp grub for the crowd and as you can imagine, we ate very well.

One year my contribution to feed the crowd was this ricotta pasta. I can’t exactly remember, but surely I must have prepared this ricotta sauce at home to reheat at the campsite and serve over pasta which was cooked on site. Everyone loved it so much that it was requested again and again.

And it makes me hungry just writing about the recipe.

Ricotta Pasta Sauce with Italian Sausage and tomatoes

If you’re looking for recipes using ricotta cheese I’m strongly suggesting you give this one a try. 

This ricotta sauce comes together easily in a skillet:

  • Just cook the Italian sausage and discard most of the excess grease. I l leave just a little for flavor.
  • Add onion, garlic, tomatoes, lemon juice and seasonings and cook for twenty minutes.
  • Remove from heat and add ricotta.
  • Cook your pappardelle pasta and then top with the ricotta pasta sauce.

Tips For Success

  • For best results, use good quality noodles and whole milk ricotta cheese.

Recipe for Italian Sausage Ricotta Pasta Sauce:

I hope you give this Ricotta Pasta Sauce a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite ricotta sauce recipe, let me know, I'd love to give it a try.

Explore More Hearty Meat Based Sauces

And, don’t miss my Pasta Category for more pasta recipes, and the most popular on my site: Spicy Creamy Shrimp Pasta.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Ricotta Pasta Sauce with Italian Sausage and tomatoes
Print Recipe
4.67 from 3 votes

Ricotta Pasta Sauce with Italian Sausage

A beautiful ricotta pasta sauce made with nothing more than ricotta cheese, Italian Sausage and tomatoes. Plus some Italian seasonings and a little bit of Parmesan of course.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Pasta Recipes
Cuisine: Italian
Servings: 6
Calories: 655kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound Pappardelle pasta
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 pound Italian sausage crumbled
  • 1 pound fresh tomatoes diced, or 1 (16 oz.) can chopped tomatoes (undrained)
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice fresh squeezed
  • 1 tablespoon fresh mint or 1 teaspoon dried
  • 1 tablespoon fresh oregano or 1 teaspoon dried
  • 1 tablespoon fresh parsley or 1 teaspoon dried
  • ½ cup water
  • Sea salt
  • Freshly ground black pepper
  • ½ pound ricotta cheese
  • Freshly grated Parmesan cheese to taste
  • 1 pinch Red pepper flakes

Instructions

  • In a large skillet, heat olive oil. Add sausage and cook until lightly browned. Drain access grease. Add tomatoes, onion, garlic, lemon juice, fresh herbs and ½ cup water. Season with salt and pepper. Cook until the sauce is thick, about 20 minutes. 
  • Stir in ricotta and remove from the heat. Optional: Add some halved cherry tomatoes for texture and color.
  • Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
  • Serve sauce over individual plates of pasta. Top with grated Parmesan cheese and red pepper flakes.

Nutrition

Calories: 655kcal | Carbohydrates: 64g | Protein: 26g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 77mg | Sodium: 596mg | Potassium: 616mg | Fiber: 4g | Sugar: 5g | Vitamin A: 904IU | Vitamin C: 16mg | Calcium: 137mg | Iron: 3mg

Hummus with Roasted Brussels Sprouts Recipe

By 7 Comments

This is a homemade hummus with roasted brussels sprouts recipe. It’s a unique twist on one of our favorite appetizer dips. Add some chile oil and grab a wedge of naan to experience an adventurous version of hummus.

Hummus with roasted brussels sprouts recipe served in a Hilbom bowl

Hummus…to be quite frank, it seems I’ve been grabbing for those tubs in the fridge section at the grocery store more often than making it at home. Probably a little lazy and probably because I’ve not been 100% satisfied with my original recipe. And to be even more frank, at times it has distracted me from grabbing a tub of Heluva Good French Onion Dip.

Hummus with roasted brussels sprouts recipe.

I’ve spent the last couple of weeks tinkering with my homemade hummus recipe. This is the recipe that appeared when I recreated an appetizer I loved at a local restaurant, Ya Ya’s Grilled Pita with Hummus.  That hummus recipe with olives and feta is my “go-to”, but I was never perfectly pleased with the flavor. Always seemed a tad harsh. I’ve made a couple of changes. A little less of this and a little more of that, and now I’m a happy hummus maker. And it’s so easy to make at home. The hardest part is dragging out the food processor.

With that said, a couple of weeks ago, my friend Cauleen was raving about a hummus appetizer she ordered at a local restaurant (sorry, can’t remember the  restaurant name), but when she described it as simple with quartered and roasted brussels sprouts and drizzled with chile oil I knew I had to make this one at home!

Roasted brussels sprouts recipe for hummus with chile oil.

I took it to neighborhood gathering last night and it was a hit. Served with naan wedges and fresh vegetables, this was a crowd pleaser.

Homemade Hummus with Roasted Brussels Sprouts Recipe:

I hope you give this Hummus with Roasted Brussels Sprouts a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a unique roasted Brussels sprouts recipe or an interesting hummus topping idea, let me know, I'd love to give it a try.

If you’re interested in unique toppings for hummus, you won’t want to miss:

Hummus with roasted brussels sprouts recipe.
Print Recipe
5 from 3 votes

Hummus with Roasted Brussels Sprouts

This is a homemade hummus with roasted brussels sprouts recipe. It’s a unique twist on one of our favorite appetizer dips. Add some chile oil and grab a wedge of naan to experience an adventurous version of hummus.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer Recipes
Cuisine: Mediterranean
Servings: 10
Calories: 230kcal
Author: Lea Ann Brown

Ingredients

  • For the hummus:
  • 1 large clove garlic
  • 30 ounce cans chickpeas drained, but iquid reserved
  • 1 ½ teaspoons kosher salt
  • ⅓ cup tahini sesame paste
  • 1 tablespoon lemon juice fresh squeezed
  • 6 tablespoons water or liquid from the chickpeas
  • 1 Tablespoon Olive oil
  • For the brussels sprouts
  • ¼ pound brussels sprouts quartered
  • 1 Tablespoon olive oil
  • For garnish
  • 1 tablespoon Chile oil

Instructions

  • Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients (through olive oil) to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning.
  • Adjust seasonings and add more reserved chickpea liquid if you want a smoother texture.
  • Pour mixture into a bowl.
  • Preheat oven to 350 degrees. Quarter the brussels sprouts and toss with 1 tablespoon of olive oil. Place brussels sprouts on a sheet pan and roast for 15 or 20 minutes. Or until they’re starting to turn brown in places. Tossing once for even cooking. 
  • To serve make a pattern with the handle of a spoon in the hummus. Drizzle the chile oil in the indentation. Top with the roasted brussels sprouts.
  • Serve with Naan or pita wedges, fresh veggies like sliced cucumbers, carrots and celery.

Notes

If you’d like to make this hummus with dried chickpeas, use 1 cup dried chickpeas – cooked.

Nutrition

Calories: 230kcal | Carbohydrates: 26g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 361mg | Potassium: 328mg | Fiber: 7g | Sugar: 4g | Vitamin A: 114IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 3mg

Smoky Black Bean And Corn Salsa Dip

By 2 Comments

Using canned beans, frozen corn and plenty of warming Southwestern ingredients makes this Black Bean Corn Salsa Dip a winner. Adding Chipotle Peppers in Adobo brings warm smoky heat to the overall flavor. A perfect appetizer for that next bowl of corn chips and makes enough to feed that game day crowd.

Black bean corn salsa with white corn tortilla chips.

What You Can Expect From This Recipe

This no-cook recipe comes together in just 20 minutes, making it perfect for last-minute gatherings.

I’m of the opinion that one can never have too many salsa recipes. And any time is a good time to make salsa. And especially now, with fresh tomatoes, locally grown sweet corn and fresh peppers available at our farmers’ markets.

I’ve had similar black bean and corn salsa dip recipes, but I feel what sends this one over the top is the addition of canned chipotle peppers and the red wine vinegar.

Quick Preparation: Using canned black beans and frozen corn, makes this a pretty quick fix, once the chopping and dicing is completed.

This black bean corn salsa dip is one that everyone loves. It can be served as a dip and chips or spoon some over Mexican grilled chicken or grilled flank steak. Even my recipe for Shrimp Quesadillas welcomed the flavors of this robust salsa.

What Makes A great Salsa? As you know, I’m a big fan of adding vinegar to almost anything. A splash of vinegar helps blossom and balance flavors. And as far as I’m concerned it’s as important as salt and pepper. There are a lot of ingredients in this salsa and the the red wine vinegar brings them all together to play nicely and it adds a beautiful background flavor.

Black Bean Corn Salsa Dip is a very popular appetizer in Southwestern Cuisine. In this post I’ll give you detailed step by step instructions to make it in your own kitchen.

Table of contents

Ingredients You’ll Need

Ingredients to make Black Bean Corn Salsa Dip.
  • Make this recipe easy by using Frozen Corn. But if you’re smack dab in the middle of fresh corn season, don’t hesitate to use fresh corn kernels from the cob. You’ll need 2 – 3 cobs.
  • Canned Black Beans
  • Tomatoes: I highly recommend using Cherub brand tomatoes for this recipe. They’re a variety of grape tomatoes that are firm and easy to slice and dice. You most certainly can use fresh garden tomatoes, but please note that they’re juicy consistency will thin this salsa.
  • Red Onion: You can use a sweet or yellow onion but you’ll be missing that famous bite of flavor that red onion delivers.
  • Green Bell Pepper
  • Cilantro: It wouldn’t be salsa without cilantro. But I know there are folks out there that just don’t like the flavor. Omit if you’re serving one of those.
  • Red Wine Vinegar: You can use any type of vinegar you have on hand, but red wine vinegar brings a punchier more vibrant fruit flavor.
  • Canned Chipolte Peppers in Adobo Sauce: Chipotle peppers are smoked and dried Jalapeno peppers that are canned in a sweet and tangy puree of tomato, vinegar, garlic and spices. Adding them to this black bean and corn salsa dip brings smoky warm heat to the overall flavor. You’ll use both the peppers and the beautiful red adobo sauce.
  • Oil: Just a bit of olive oil will help blend the seasonings.
  • Seasonings: Kosher salt, freshly ground pepper, Cumin, New Mexico Red Chile Powder (or Ancho) and Mexican Oregano.

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step By Step Instructions

Making black bean corn salsa dip in a large bowl.
Black bean corn salsa dip in a large bowl ready to serve.
  1. Step 1: Grab a large bowl and add all of the chopped vegetables, canned beans frozen corn, oil, spices and the rest of the ingredients.
  1. Step 2: Use a large spoon to stir, mix and combine thoroughly. It’s ready to serve.

Variations

This recipe for black bean corn salsa dip is intended for your kitchen, your plate, your belly, so make it the way you'd like it. Adjust seasonings once it’s mixed together.

  • An easy way to make it spicier, is to grab a bottle of your favorite hot sauce. A few shakes will warm things up. Or add some more of the adobo sauce from the canned chipotle peppers.
  • You can also swap out Jalapeno Pepper for the green bell pepper. Rather than using 1 cup of green bell pepper, chop 1 – 2 medium jalapenos for a substitute. If you devein and deseed the jalapeno, you’ll be taming some of that spicy heat.
  • Just before serving, try adding diced Avocado. It will bring a creamy texture.
  • Too tart? Add a healthy teaspoon of sugar.

How To Serve It

  • The traditional way to serve any salsa is with corn chips. White, yellow, scoop chips or even blue chips work well here.
  • Crackers will work, perhaps something like Triscuits.
  • Serve it over grilled chicken or grilled steak or even seafood. Example, top grilled chicken breast with a scoop of this salsa for a healthy dinner.
  • Mix a little Black Bean Corn Salsa Dip into your next tossed salad, to offer texture and bring a bit of fiesta.
  • Stir some into eggs, next time you make scrambled eggs. Or even use the salsa to make your next Omelette.

Pro Tip: Make a double batch and use it throughout the week for quick meal suggestions I’ve mentioned above.

Questions You May Have

How Many Does This Recipe Serve?

It makes enough to feed a crowd. This recipe yields 6 cups which is plenty for that next Game Day party.

Can I Make This Ahead?

Absolutely yes. You can make this a day ahead of time. Just store in the refrigerator sealed tightly. Give it a good stir before serving.

Do I Really Need To Drain and Rinse Canned Black Beans?

Canned beans can contain a lot of sodium. Rinsing will wash away some of the unwanted salt flavor and bring a more pure bean flavor. And to keep the fresh flavor integrity of this salsa, I would recommend you not skip that step. You’ll also be removing some of the liquid that would make this salsa soupier. You don’t want that.

Is This Dip The Same as Texas Caviar?

It’s somewhat similar, But Texas Caviar routinely contains Black Eyed Peas. This recipe does not. This Black Bean Corn Dip is more of a Southwestern dish, rather than a Tex-Mex style dip.

Storage

If you have any leftovers, store in an air-tight container for up for 5 days. Tip: If you’ve added avocado, pick the pieces out. Avocado will turn an undesirable color.

Tips For Success:

  • Practice those knife skills, evenly cut vegetables will enhance the appearance of this salsa, you’ll have pride in skill set, and will make the salsa easier to scoop onto that chip.
  • Use a brand of black beans that are very black in color. Goya is a good example.
  • Allow about an hour for the frozen corn to thaw. Once thawed, you don’t need to cook it.

Variations:

  • Kick up the heat by adding chopped Jalapeno Pepper.
  • Incorporate diced mango or pineapple to add a sweet note.
  • I like the idea of adding grilled shrimp to add some protein.
  • Experiment with the flavor by substituting cilantro with chopped fresh mint.
  • Low Sodium Alternatives: Use no-salt canned black beans and adding more fresh lime juice will enable you to completely omit the salt.

Recipe for Black Bean And Corn Salsa Dip

Black bean corn salsa with tomatoes and chipotle.

I hope you give this Southwestern salsa recipe a try. Every singe time I served this, I’ve been asked for the recipe. Its just one those salsas that irresistible with flavor and textures.

This salsa is fresh, it’s delicious and it’s absolutely perfect for parties.

Or these more traditional homemade salsas that everyone should know how to make:

And don’t miss my category for Appetizer Recipes, you’ll find the most popular on my site for Campechana. A traditional Mexican Shrimp appetizer.

Black bean corn salsa dip in a yellow bowl.
Print Recipe
5 from 2 votes

Smoky Black Bean Corn Salsa Dip

This is a recipe for easy and flavorful Black Bean Corn Salsa Dip made with canned beans. A perfect appetizer for that next bowl of corn chips, or a great condiment to serve over flank steak or grilled chicken. Let's take a look.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: Southwestern Mexican
Servings: 6 cups
Calories: 303kcal
Author: Lea Ann Brown

Ingredients

  • 1 Lime juiced
  • ¼ Cup Cilantro Chopped
  • 2 Tablespoons Olive oil
  • 4 teaspoons Chipotle chile peppers in adobo canned, minced
  • 1 teaspoon Adobo sauce from canned chipotles in adobo
  • 3 Tablespoon Red wine vinegar
  • 1 teaspoon Ground cumin
  • 1 teaspoons Mexican oregano Dried
  • ½ teaspoon New Mexico Red Chile Powder or ancho
  • 30 ounces Black beans canned, rinsed & drained
  • 1 ½ Cup Frozen Corn thawed, or fresh corn that’s been blanched
  • 1 Cup Red onion chopped. Or sweet yellow onion
  • 1 ½ Cups Cherry tomatoes Chopped
  • 1 Cup Chopped green pepper
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Freshly ground black pepper

Instructions

  • Mix all ingredients together in a large bowl. Taste, adjust flavors and serve with chips. Or over grilled chicken or steak.

Notes

Tips for Success:
    • Practice those knife skills, evenly cut vegetables will enhance the appearance of this salsa, you’ll have pride in skill set, and will make the salsa easier to scoop onto that chip.
    • Use a brand of black beans that are very black in color. Goya is a good example.
  • Allow about an hour for the frozen corn to thaw. Once thawed, you don’t need to cook it.
  • This recipe makes 6 cups of salsa. Grab a large bowl to mix the ingredients together. 
If you don’t have Chipotle peppers in adobo, substitute with a tablespoon of Hot Smoked Paprika.

Nutrition

Serving: 1Cup | Calories: 303kcal | Carbohydrates: 51g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 351mg | Potassium: 822mg | Fiber: 16g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 37mg | Calcium: 68mg | Iron: 4mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Black Bean Corn Salsa Dip … It’s What’s For Your Next Party

Campfire Ribs, Grilled Country Style Pork Ribs

By 22 Comments

This is a recipe for Grilled Campfire Ribs. A country style pork ribs recipe that’s easy enough to take on a camping trip and perfect for feeding a hungry backyard BBQ party crowd. A quick stovetop simmer and then a long BBQ sauce marinade makes these country-style pork ribs a breeze to finish on the grill or over a campfire.

I have been compensated and provided with product by Stubbs Legendary Bar-B-Q sauces for this article. My opinions are my own. 

Easy country style pork ribs grilled with BBQ sauce

As we find ourselves on the eve of the biggest grilling holiday in America, I’m certain you’re on the hunt for last minute 4th of July food ideas to throw the ultimate party.

Looking for something new? Something unique? Something easy? Making ribs doesn’t have to be intimidating. This is an easy grilled ribs recipe that’s so hassle free, you’ll want to make time and again.

These grilled country-style pork ribs are fall off the bone tender and dripping in tasty BBQ sauce.

And if you plan ahead, they’re a breeze to grill and feed your hungry party crowd.

So instead of thinking about hot dogs and burgers, declare independence from mustard and catsup and grab a package of ribs and a bottle of BBQ Sauce.

Country style pork ribs in a disposable pan using stubbs pork marinade

Grilled Country Style Pork Ribs, Perfect Camping Food

I call these Campfire Ribs, a name that comes from our camping days and the meal planning around those trips. It’s a great pre-cooked ribs for camping recipe.

These country-style pork ribs are a hearty entree that’ll please hungry campers, and they are easy to transport and cook once you’re at your campsite. And if they’re an easy dinner for camping, just think how easy you’ll find this recipe for your own back yard.

How To Make Country Style Pork Ribs – A Make-ahead Recipe

Here’s why I love this recipe. The ribs are par-boiled stove top, then left to soak in a marinade sauce before a quick finish on a grill.

Stubb’s makes marinating an even easier task. No mixing or measuring,  just grab a bottle of their Pork Marinade. This spicy blend of chiles, lime and ginger will give a kick to anything pig, from pork chops to tenderloins to ribs.

Marinade for country style pork ribs in an easy to use disposable container

Marinate the ribs for 24 hours, or even better, two days. Using tongs, turn a few times during the marinade to coat with flavor.

Grilled Country Style Pork Ribs with BBQ sauce

The ribs are then easily finished on the grill for a quick slather and glaze with Stubb’s Legendary Bar-B-Q sauce.

Make Ahead Country Style Ribs For Camping

Not only is this a great backyard grilled rib recipes, this is a super easy make ahead rib recipe for camping. Simple, here’s what to do.

  • 24 hours before you’re leaving for your trip, par-boil the ribs for 20 minutes in a large pot on your stove-top
  • Transfer the ribs to a couple of zip lock bags and add the marinade. I like to double bag them just to make sure they stay sealed. Or you can place them in a disposable roasting dish. Which ever method works best for you for transporting.
  • Once at your campsite, throw the ribs on the grill and cook for 15 – 20 minutes basting liberally with BBQ sauce and turning frequently.

So pick up a package of country style pork ribs and a bottle of your Stubb’s pork marinade and bar-b-que sauce and enjoy an All-American platter of goodness this weekend.

Country Style Pork Ribs with Stubbs Bar-b-que sauce and bbq cole slaw

Looking for menu ideas to make that holiday party a complete success? How about a side dish of BBQ Coleslaw. This recipe is a Stubb’s original, using mayo and BBQ sauce. It’s flat out delicious and a perfect side dish for ribs.

And if you want to include burgers alongside those ribs for your 4th of July party, take a look at this recipe for Buffalo Burgers. One of our favorite Summer grilled burger recipes.

Recipe for Campfire Ribs, Grilled Country Style Pork Ribs

I hope you give this country style ribs recipe a try, and if you do, please come back and give it a star rating. Your feedback is valuable to me for developing future recipes. And if you have a favorite country ribs recipe, let me know, I'd love to give it a try.

And if you’re a country style rib fan, you won’t want to mis my recipe for Slow Cooker Pork Ribs with Potatoes. Looking for more pork recipes? Don’t miss my Pork Category.

And, a very popular option for comfort food perfection is my recipe for Brats and Sauerkraut. This is an oven recipe that the family will flip over.

Pork tenderloin is one of America’s favorite choice for an easy and delicious pork dinner. Take a look at my recipe for Oven Baked Pork Tenderloin. It’s a “how to” and a tasty recipe all in one post.

Grilled Country Style Pork Ribs with BBQ sauce
Print Recipe
4.78 from 9 votes

Grilled Country Style Pork Ribs, Campfire Ribs

This is a recipe for Campfire Ribs. A country style pork ribs recipe that’s easy enough to take on a camping trip and perfect for feeding a hungry back-yard BBQ party crowd. A quick stovetop simmer and then a long marinade makes these country style pork ribs a breeze to finish on the grill or over a campfire.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course Pork
Cuisine: American
Servings: 6
Calories: 721kcal
Author: Lea Ann Brown

Ingredients

  • 6 pounds country style pork ribs
  • 1 bottle Stubbs Pork Marinade Chile Lime Ginger Flavor
  • 2 Cups Stubbs Original BBQ Sauce

Instructions

  • In a large Dutch oven, parboil ribs in water to cover for 20 minutes. Drain immediately.
  • Place ribs in a roasting dish and pour the Stubbs Pork Marinade over them. Using tongs, turn the ribs several times to coat. Cover and refrigerate for at least 24 hours and preferably two days. Turning occasionally.
  • If you’ve taking these camping, marinade in 2 – 3 heavy duty gallon storage bags. Turning the bags occasionally.
  • Grill ribs over medium hot flame for 15 minutes, turning frequently and basting with Stubbs Original BBQ Sauce.

Notes

If you can’t find Stubb’s Pork Marinade, I’ve used this combination:
  • 3  Tablespoons oil
  • ⅓ cup hoisin
  • ⅓ cup soy sauce
  • 4 T. grated ginger
  • ¾ cup whisky
  • Zest and juice 1 orange
  • ½ cup brown sugar
  • 6 cloves garlic – pressed
Just mix ingredients and marinade for 24 hours.

Nutrition

Calories: 721kcal | Carbohydrates: 39g | Protein: 58g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 218mg | Sodium: 1165mg | Potassium: 1159mg | Fiber: 1g | Sugar: 32g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 3mg

Country Style Pork Ribs …. It’s Whats for Dinner

Eggs Rio Grande, New Mexican Breakfast Eggs

By 8 Comments

This classic Mexican and Southwestern recipe adds rosemary, cider vinegar and Hatch Chile peppers to scrambled eggs to bring a whole lot of pizzaz to breakfast. This is one of our favorite and unique New Mexican breakfast recipes. With a line up of ingredients that will wow the palate. Save this one for your next hungry breakfast crowd.

Mexican breakfast scrambled eggs with black beans.

What are Eggs Rio Grande?

This quick breakfast dish is made ala Southwestern with red cherry tomatoes, sweet onions, Hatch chile peppers, celery and seasoned with vinegar, sugar and rosemary. Yes, vinegar and sugar.

If you would have said to me, “add sugar and vinegar to your scrambled eggs next time you make them” I would have looked at you like you had two heads.

This recipe from the Albuquerque Junior League, Simply Simpatico Cookbook, asks us to do just that, and what a delicious surprise it is. It has most certainly become on of our favorite Mexican egg dishes. For your convenience, I’ve included an Amazon Affiliate Link for the cookbook if you’re interested in ordering. As an Amazon Affiliate, I receive a small commission at no charge to you.

It’s so good, that I’ve not only also served this for breakfast but have made it again for a quick, easy dinner. Served over warm flour tortillas and a side of black beans, it’s a great way to celebrate the flavors we love so much for an easy Mexican breakfast.

We don’t have garden fresh tomatoes yet, but cherry tomatoes, simply halved, then quartered worked beautifully in this dish. And with beautiful sweet Vidalia Onions in our markets now, you must try this recipe before those onions are gone.

This is very well balanced dish in flavor and in creamy texture. The onions and the peppers always make a great pair, and bringing in the celery, vinegar and sugar makes this an exciting experience.

What we love about this recipe is that the chopped vegetables aren’t cooked with the eggs, but added at the end. Just long enough for them to warm and blend flavor into the eggs.

Which brings a bit of a nice crunch to the dish. And why it’s important to practice your chopping skills and dice those onions and celery into small or medium dice, ¼ – ½ inch square.

How to Make Scrambled Eggs:

I’m of the opinion that scrambled eggs are very often over cooked resulting in a dry and rubbery texture. It’s the most common mistake in cooking the eggs.

Scrambled eggs should be light, silky and with delicate curds. Every morning at Culinary School we made breakfast for 25. 

One of our preferred ways to cook scrambled eggs was to simply season with Fines Herbs, (a classic French herb seasoning mix of fresh parsley, chives, chervil, and tarragon). So yes, we got plenty of practice at scrambling eggs. Here are some things I learned to help achieve the perfect scrambles eggs.

  • Use a non-stick pan
  • Two eggs per person.
  • Thoroughly blend your eggs with a whisk. Blend, don’t beat, until a uniform mixture is evident. You don’t want them frothy.
  • Gentle heat. Cook the eggs over medium-low heat and pay attention all the time to keep from cooking the eggs too quickly or too much.
  • Add butter to the warmed skillet. Let the butter come to a slight bubble and when the bubbles are gone, add the eggs.
  • With a rubber spatula stir often and gently at first so the cool eggs adjust to the pan. When the first curds appear, stir intermittently, and lift and fold the curds onto the fluid egg.
  • Continue to fold and stir until you see steam rising and the whole mixture is beginning to set. Remove from heat while they still look “wet”.

Recipe for Eggs Rio Grande, New Mexican Breakfast Eggs:

Mexican breakfast Scrambled eggs with tomatoes, celery, onion, sugar and vinegar served on a flour tortilla

I hope you give this scrambled egg recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite Mexican breakfast recipe, let me know, I'd love to give it a try.

Explore More Southwestern Recipes

And if you love homemade Mexican flavors, and the idea of scrambled eggs with that South of the Border flair, you won’t want to miss this easy recipe for Mexican Scrambled Eggs. Or take a look at my Scrambled Egg Sandwich, made with Texas Toast and lots of Southwestern flair.

If you’re chile pepper crazed like us, don’t miss my post on Hatch Green Chile Recipes.

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Eggs Rio Grande - Mexican scrambled eggs served on a flour tortilla
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5 from 5 votes

Eggs Rio Grande, New Mexican Breakfast Eggs

This is a recipe for Eggs Rio Grande, a Mexican breakfast idea with a line-up of ingredients that will wow the palate. An easy Southwestern scrambled egg recipe to feed your next hungry breakfast or brunch crowd.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Breakfast Recipes
Cuisine: Southwestern Mexican
Servings: 3
Calories: 401kcal
Author: Lea Ann Brown

Ingredients

  • ¾ cup tomato rough chopped
  • 2 Tablespoons celery chopped
  • 2 Tablespoons sweet onion chopped
  • 2 small Roasted Hatch Chile seeds and veins removed, chopped
  • ½ teaspoon sugar
  • 1 teaspoon cider vinegar
  • ¼ teaspoon rosemary
  • 6 large eggs
  • 1 Tablespoon Whole Milk
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 Tablespoon Butter
  • ½ teaspoon New Mexico Chile Powder or ancho chile powder
  • 6 small flour tortillas warmed

Instructions

  • Mix tomato, celery, onion, green chiles, sugar, vinegar and rosemary and let blend while preparing the eggs. 
  • In a bowl the eggs, milk and salt and pepper. Blend gently with a whisk.
  • Heat a skillet over medium-low heat. Add the butter until it bubbles. When the bubbles start to subside, Add the eggs. Using a spatula, gently move the eggs around the pan until they are still shiny and moist looking. Don’t let them over cook or they’ll dry out. Add the tomato mixture just before the eggs are set. Stir to let the mixture combine and the vegetables to warm. Remove from heat. 
  • Meanwhile, warm the flour tortillas in the microwave or a 300 degree oven. 
  • Pile the hot eggs on the warmed tortillas. Finish by sprinkling some New Mexico Red Chile Powder over the eggs and tortillas. Serve with a chile salsa if desired.

Nutrition

Calories: 401kcal | Carbohydrates: 37g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 432mg | Sodium: 1108mg | Potassium: 350mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1162IU | Vitamin C: 9mg | Calcium: 136mg | Iron: 4mg

Mexican Breakfast Eggs … It’s what’s for a Breakfast