Chilaquiles Egg Cups

6 Eggs

1/4 teaspoon chili powder

1/8 teaspoon salt

2 tablespoons Butter

3 tablespoons sour cream

1 teaspoon hot pepper sauce

2 tablespoons chopped fresh cilantro

1 ounce (1/4 cup) Cheese  shredded

1 ounce thin corn chips, lightly crushed

Salsa, as desired

Sour cream, as desired

Avocado slices, as desired

Heat oven to 350°F. Lightly spray 6 large nonstick muffin cups with nonstick cooking spray.

Beat eggs, salt, chili powder, Butter with Canola Oil, sour cream and hot sauce in large bowl. Stir in cilantro and 2 tablespoons cheese.

Divide corn chips evenly between cups; divide egg mixture evenly over chips. Bake 15-16 minutes or until tip of knife inserted into center of eggs comes out clean.

Sprinkle remaining cheese over top of egg cups. Return to oven 1 minute or until cheese is melted.

Run knife or spatula around edge of each cup to release. Serve immediately with salsa, sour cream and avocado, as desired.

Classic Carrot Cake

Butter, for greasing the pans 2 cups pecans (8 ounces), divided 2 cups all-purpose flour, plus more for dusting the pans 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon kosher salt 1 cup vegetable oil 1/2 cup buttermilk 1 1/2 teaspoons pure vanilla extract 4 large eggs 2 cups sugar 1 pound carrots, peeled and coarsely shredded

Frosting

2 sticks unsalted butter, softened 2 (8-ounce) packages cream cheese, softened 1 tablespoon pure vanilla extract 2 cups powdered sugar

Preheat the oven to 325°F. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.

Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.

Make the cake: In a bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. In a small bowl, whisk the oil, buttermilk, and vanilla. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and half of the pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.

Make the frosting: In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the powdered sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.

Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and top with the remaining pecans. Refrigerate the cake until chilled, about 1 hour. Slice and serve.

Iffa Chicken

For the marinade:

543g boneless chicken thighs (or chicken breast)

½ cup + 1½ tbsp (100g) whisked low-fat curd

1 tbsp ginger-garlic paste

1 tsp Kashmiri chili powder

¼ tsp turmeric powder

1 tsp coriander powder

½ tsp pepper powder

½ tsp garam masala

1 tsp vinegar

Salt to taste

For the white sauce:

2 boiled egg whites

1¼ low-fat cheese slices (≈25g)

¼ cup + 1 tbsp (60ml) skim milk

1 tsp vinegar

2 garlic cloves

A pinch of salt

½ tsp sugar (optional)

For cooking:

1 tsp total oil s

pray (≈5g) • Chopped coriander leaves, for garnish

Marinate the chicken: In a large bowl, mix curd, ginger-garlic paste, chili powder, turmeric, coriander, pepper, garam masala, vinegar, and salt. Add chicken and mix until well coated. Let it marinate for at least 1 hour, or overnight for best flavor.

Prepare the white sauce: Blend together egg whites, cheese, skim milk, vinegar, garlic, salt, and sugar. Blend until smooth, creamy, and slightly tangy. Set aside.

Cook the chicken: Heat a nonstick pan and spray with oil. Add marinated chicken and cook on medium-high heat for 4–5 minutes each side until golden brown. Lower the heat, cover, and cook for another 4–5 minutes until the masala thickens and forms a rich gravy base.

Add the white sauce: Pour the sauce evenly over the chicken. Cover and cook on low heat for 2–3 minutes, allowing the sauce to gently coat and thicken.

Finish: Garnish with chopped coriander. Serve hot with millet rotis, red rice, or sautéed vegetables.