Kid n Kitties

Coarse salt and ground pepper
1 cup long-grain white rice
4 slices bacon, thinly sliced crosswise
1 garlic clove, minced
1 medium yellow onion, diced medium
1 can (28 ounces) diced tomatoes
1 bunch collard greens, chard, kale or cabbage, center ribs removed, leaves sliced crosswise
2 teaspoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
Hot-pepper sauce, such as Tabasco, for serving

In a small saucepan, bring 1 1/2 cups salted water to a boil. Add rice and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove pan from heat and let stand 5 minutes. Fluff rice with a fork.

Meanwhile, in a large skillet, cook bacon, stirring occasionally, over medium until browned and crisp, about 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add garlic and onion to skillet; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 5 minutes. Add tomatoes and collards; season with salt and pepper. Cover and cook until collards are tender, about 10 minutes. Transfer to a medium bowl. Wipe skillet clean.
In skillet, heat oil over medium-high and add shrimp. Season with salt and pepper and cook, undisturbed, 2 minutes. Add collard mixture and cook until shrimp are opaque throughout, 2 minutes. To serve, spoon mixture over rice and top with bacon and a few dashes hot sauce.

Source: Martha Stewart

I found this in my email today and decided to give it a try. I made a couple of changes. I left the red pepper flakes out since Izzy was eating it. I also added a can of black beans on top of the tortillas, before the rest of the sauce. Izzy ate a few bites; she never eats much at dinner anyway. Mitch and I loved it and are looking forward to eating the leftovers for breakfast tomorrow.

2 tablespoons vegetable oil
1 large white onion, diced small
Coarse salt and ground pepper
3 garlic cloves, minced
1 tablespoon all-purpose flour
1 can (28 ounces) crushed tomatoes
1/2 teaspoon red pepper flakes
1/2 cup half-and-half
8 corn tortillas, cut into 1/2-inch strips
8 large eggs
1/2 cup shredded cheddar (1.5 ounces)

Preheat oven to 400. In a medium saucepan, heat oil over medium-high. Add onion and cook until translucent, about 8 minutes. Season with salt and pepper; add garlic and cook until fragrant, 30 to 45 seconds. Add flour and stir to coat. Pour in tomatoes, scraping up browned bits. Add red-pepper flakes and season with salt and pepper. Cook until tomato sauce is thickened and bubbling, 2 to 3 minutes. Stir in half-and-half and remove pan from heat.

Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Place tortilla strips in an even layer over sauce. Spread remaining sauce over tortillas. Break eggs over top and sprinkle with cheese. Bake until sauce is bubbling and egg whites are set, about 25 minutes.

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