Breakfast Burritos


Over the last year and a half, I've been levelling up my basic cooking skills, like sauteéing and improvising. So, since I had some tortillas from the chicken lunch wraps, and some mushrooms from last night's chicken with white wine, I decided to try making another breakfast burrito.

Unlike the last breakfast burrito, this one had mushrooms and onions, and no rice. To get the most flavor possible, I sauteéd the onions and mushrooms until golden brown and delicious. Then, I turned off the burner, and with the remaining heat, scrambled the eggs. I assembled the lot into a warm tortilla, and for a finishing touch, added some salt, pepper, and tabasco.

I wish I could eat like this every morning. Having a nice, relaxing 30 minute, freshly-made breakfast. Maybe I need to start getting into the habit...

Breakfast burrito with egg, mushroom, and onion on
a plate

Gruyere Shrimp Risotto


I love risotto. It takes some effort, but that effort is rewarded with a delicious, creamy, flavorful rice dish. I've been making risottos for a while. I made a mushroom parmesan barley risotto with poulet au vin blanc, a few months back.

This gruyere and shrimp risotto was a departure from the recipe I found, which called for asiago and a pressure cooker. I made mine in the classic way, on the stove, slowly. I had some gruyere left over from the potato dauphinois a few weeks ago, and some shrimp that were starting to get a little freezer burn (leftover from shrimp etouffee).

It turned out amazing. The gruyere is sharp but not overpowering. The shrimp lends a wonderful flavor. And it went great with the poulet, which I'm always a fan of.

See the gruyere shrimp risotto recipe

Gruyere shrimp risotto with poulet au vin blanc and roasted

Chicken Lunch Wraps


I've been looking for a quick, easy, and healthy lunch. Unfortunately, peanut butter and jelly sandwiches fill only two of those requirements (especially when eaten daily). I've also been looking to up my greens intake.

In the building I used to work in, they had an excellent deli that served fresh sandwiches and wraps. For the longest time, I ate the club sandwich. But, one day I decided to try their grilled chicken wrap, and I was hooked.

So here's a chicken lunch wrap recipe. It requires a little prep, but the chicken can be made in large batches and kept for a week. I went with cabbage, which has a different flavor. I tried two variations: Ranch dressing (unhealthy) with cheddar, and fat-free Italian dressing (healthy) with pepperjack, both to good effect.

Here's to a week's worth of healthy lunches!

chicken lunch wraps on a plate

Continue reading Chicken Lunch Wraps...

Potato Dauphinois


I had a bad day, so I decided to splurge on something special: A nice, expensive wedge of cheese. Gruyere, in fact, a cheese I've never tried before. I needed it for this recipe for Potato Dauphinois, a classic from Julia Child.

I've made a couple potato gratins previously, but this was by far the best. The gruyere was the perfect choice, though cheddar could do in a pinch. This time I used heavy cream instead of half-and-half from other recipes, which I think was the biggest improvement. I added some onions to the recipe, because why not? Potatoes always go great with a little bit of onion.

Make sure you use enough cream. When you press down on the center of the potatoes, the cream should come up to cover the potatoes. Also make sure you check the doneness: A fork should slide easily through the potatoes.

I served this alongside some basic roasted chicken. Nothing fancy there, just salt and pepper, and the resulting meal was excellent. I had to stop myself from gorging myself to save room for the pistachio gelato I bought for dessert (bad day, remember).

Potato dauphinois with roasted chicken and peas

Pistachio Muffins


Pistachio is one of my favorite flavors. When I decide to splurge on ice cream, it's always Ben and Jerry's Pistachio Pistachio (so good). When I need a cheap fix, it's instant pistachio pudding. But one thing I miss from the bakery back in Wisconsin is pistachio muffins. So when I stumbled across this recipe for Pistachio Muffins from My Momma Told Me, I was curious. When I found out it used pistachio pudding mix for flavor, I had to try it.

This recipe was so good, it might break me from my recent scone habit. It comes together quickly, same as any muffin recipe. There's almost too much for my muffin pan, but that meant big, mushrooming muffins.

Pistachio pudding mix was 4/$2.00 last week. I think I found what I'll use the rest for.

Pistachio muffins on a cooling rack