I love wrapping things up in a tortilla. Make sure to warm the tortilla
Another one from the dawn of my culinary bachelor past. This dish is
easy, cheap, nutritious, and delicious. It's so easy, I've lost the
recipe, I haven't made it in 5 or more years, and still I was able to
figure it back out from scratch.
This is a classic easy weeknight meal. Make some rice (20 minutes),
build the burritos (5 minutes), and bake for 20 minutes, and you're
done. The main ingredients, rice and beans, are pantry staples. The most
expensive ingredient is the cheese, but it's good to keep some cheese
around for cheese emergencies (though, in my opinion, the only emergency
is not having cheese).
Get the recipe for Bean and Rice 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
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
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
Here's to a week's worth of healthy lunches!
Continue reading Chicken Lunch Wraps...
Here's what happened to the rest of last week's 10-lb pork
roast: slow cooker pork
Just like before, this was incredibly easy. After 3 hours, the pork was
cooked but still holding together. After 4 hours, it was tender enough
to shred. I substituted lemon juice for orange juice, because I had an
extra lemon on hand. I tried it without reducing the braising liquid,
and it was effectively tasteless. Reduce the liquid to add the lovely
This worked well as soft tacos for almost a week. A bit of lettuce,
cheese, and sour cream turned it into something reminiscent of Taco
Bell, if they'd ever serve pork (and I mean that in the best possible
All together, my experiment with a pork shoulder turned out great, and I'm
glad to have another thing to look out for when I'm perusing the local
After Oven Chicken Fajitas, I had
some extra tortillas laying around. A common problem, with a satisfying
solution: Breakfast burritos!
This time, I decided to add some Sriracha to the mix. It turned out
surprisingly well, though it was a bit of a flavor shock. Taco sauce or pico de
gallo might have been less weird.
Continue reading Simple Breakfast Burritos...