Day 5 and 6: Tyler's 30th Birthday at Fallen Leaf Lake

On Sunday, we all managed to sleep in a bit and some were hurting more than others ;) To help with the hangover cure, I made Huevos Rancheros, which were a huge hit. I'd never made them before, but was pleasantly surprised how easy this recipe was and how delicious everything came out. We had some leftover pork and veggies, so I served those as additional sides.
From the recipe - I need to find the picture I took!

    For the Avocado Salsa Verde: (Note: I used regular salsa since we had a bunch leftover)
  • 2 medium tomatillos, husked and rinsed
  • 1/2 jalapeno, sliced (seeds removed if you prefer less spice)
  • 1 large California Avocado, peeled and pit removed
  • 1/4 cup cilantro leaves, packed
  • 1/2 lime, juiced
  • salt to taste
  • For the Black Beans:
  • 1 (14.5 oz) can black beans, mostly drained
  • 1/2 tsp each: Chili Powder, Garlic Powder, Cumin
  • 1/2 lime, juiced
  • pinch of salt
  • For the Tostadas:
  • 8 crunchy corn tostada shells
  • 1 cup finely shredded cheddar cheese
  • 8 eggs
  • salt and pepper
  • cotija cheese
  • fresh cilantro
  • sliced cherry tomatoes
    For the Avocado Salsa Verde:
  1. Combine all the ingredients in a food processor or blender and pulse a few times, until mixture is mostly combined, but still slightly chunky. Set aside. (can be made up to a week ahead of time, store in an air-tight container in the fridge)
  2. For the black beans:
  3. Combine all the ingredients in a food processor or blender and blend until smooth. These can be made up to 4 days ahead of time. (store in an air-tight container in the fridge)
  4. For the Tostadas:
  5. Preheat oven to 400 degrees F. Line a large baking sheet with tinfoil and lightly spray with cooking spray. Place the tostada shells in an even layer on the baking sheet.
  6. Spread about 1 to 2 tablespoons of the black bean mixture over the top of each tostada, then sprinkle with a couple tablespoons of shredded cheese. Bake for 3 to 5 minutes, or until cheese is melted.
  7. Meanwhile cook your eggs to your preference. The eggs pictured are "sunny side up." Lightly coat a skillet with non-stick spray and heat over medium-high heat. Crack the egg into the skillet, season with salt and pepper, and cook for 2 to 3 minutes, until whites have set and yolk is still runny.
  8. Place cooked eggs on top of the hot tostadas, top with the avocado salsa verde, sliced tomatoes, fresh cilantro and a little cotija cheese. Enjoy!
 After breakfast, some folks had to get on the road, while the rest of us relaxed, took naps, and hung out at the dock. There's a group of us that stayed through Monday, so we had a casual Sunday evening with grilled teriyaki salmon and chicken and salad and called it a night early.
 Stacey paddleboarding
View of the lake
And before our red eye back to NYC, we stopped in at Tyler's favorite spot, Chevy's for some fajitas to watch the Warriors game. Sadly, they didn't win, but we enjoyed the fajitas and loved getting to spend so much time with all of our friends :)

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