Food

Breakfast Burritos

For how much I say I don’t like Mexican food… I seem to post a lot of Mexican recipes? Maybe I’ve just been lying to myself, and I actually love Mexican food…

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Anyway, digressions aside… this is the ultimate morning-after-being-overserved breakfast. We made it originally when Tim was in town, constructing a mini-burrito bar in the apartment for everyone to serve themselves from. We combined all of our favorite breakfast foods/burrito fillings and made them into a delicious breakfast burrito! Yum. Charlie and his brother took it one step further, and actually crushed tortilla chips as a first layer to the burrito. So creative!

Breakfast Burritos

  • Servings: 4
  • Difficulty: easy
  • Print
Ingredients:

  • 4 large flour tortillas
  • 8 eggs
  • 1 bell pepper
  • 1 roma tomato
  • 1/2 cup black beans
  • 2 russet potatoes
  • 1 lb protein (we chose bacon – of course)
  • 1 cup Mexican cheese
  • 1 cup guacamole
  • extra virgin olive oil
  • salt and pepper
  • dried rosemary (or preferred potato seasoning)

Directions:

  1. Preheat oven to 400 degrees.
  2. Line a rimmed baking sheet with parchment paper. Place bacon in a single layer on paper.
  3. Add 1-2 tbsp of olive oil into a cast iron skillet. Cut potatoes into 1-1 1/2 inch cubes. Add potatoes to skillet and season with salt, pepper, and rosemary.
  4. Place both taters and bacon into heated oven. Set time for 15 minutes.
  5. After 15 minutes, check and stir taters and check bacon. Continue to check in five minute intervals.
  6. The taters should take about 30 minutes until they’re soft and just starting to crisp. After they soft in the oven, place on stovetop and crisp on medium-high.
  7. The bacon will take about 20 minutes to crisp. After bacon is done, chop into 1 inch pieces.
  8. While bacon and taters are cooking, chop tomato and pepper and place in a bowl.
  9. In a separate skillet – cook eggs as desired. (We chose scrambled!)
  10. After all burrito innards are finished cooking – line a large flour tortilla with cheese (and crumbled chips if desired). Microwave for 30 seconds.
  11. Fill warmed and cheesy burrito as desired. Roll up, and top with guacamole!

*Chef Note: I did make a little “sauce” out of the beans/tomatoes/peppers… but I preferred the fresh ingredients better. If you would like to make the sauce, just mix a portion of the fresh veggies and beans and sauté them for 10-15 minutes until soft.

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Food

Chicken Tostadas

Confession. And please don’t hate me. But I kind of really dislike Mexican food. I don’t even like salsa… Obviously living out in San Diego, this is a crime. We’re just a short trip to Mexico and we are surrounded by amazing Mexican cuisine. Charlie has been so great about being patient with my “pickiness,” but at the same time, he likes to challenge me, a lot. Therefore, I have come to like some Mexican food. Mainly Tostadas. Tostadas are delicious. Who even knew such a delicious thing existed?

My first introduction to Tostadas came when we were moving out of our first SD apartment. We were trying to avoid buying food at ALL costs, and more importantly trying to use up all of the food we already had. While we were scrounging around the cupboards we came up with: corn tortillas, beans, rice, and tomatoes. Charlie said “Oh! Let’s make tostadas!” At this point I had no idea what they were, and just deferred to Charlie for cooking that night. Well, since then tostadas have become a staple in our household – something I even crave.

What is so great about these is that you can really make them with just about anything in your cupboard. You can use beef/fish/chicken… anything! The only kind of tedious thing is frying the tortillas. But you can always buy pre-crispy tortillas!

Mouth salivating...
Mouth salivating…

These have brought me joy. I am not exaggerating. Real joy. Credit to Whitney for the fantastic photography. Though I did hold a paper bag to serve as a light diffuser. Charlie was so unamused with our photography.

Chicken Tostadas

  • Servings: 8 Tostadas
  • Difficulty: medium
  • Print
Ingredients:

  • 3 Chicken Breasts
  • 8 Corn Tortillas
  • 1 Cup Uncooked Rice (Cooked – I think approximately 2 Cups)
  • 14 oz can of Diced Tomatoes
  • ½ Cup Black Beans
  • Bold Taco Seasoning
  • Cheddar/Mexican Cheese
  • Guacamole
  • Canola Oil (About ½ cup depending on pan size)

Directions:

  1. Preheat oven to 425 degrees
  2. Season Chicken Breasts with Bold Taco Seasoning
  3. Once oven is heated, bake Chicken Breasts for 17-20 minutes
  4. While Chicken is cooking, start Rice
  5. While Rice and Chicken are cooking (hey multitasking!) start frying Tortillas
  6. To fry Tortillas… fill a large skillet with enough Canola Oil to completely submerge Tortilla, heat to medium high
  7. Once oil is hot carefully place one Tortilla into oil and, using a spatula, flatten Tortilla against bottom of the pan
  8. When Tortilla begins to crisp – with more structural integrity flip over and repeat on other side
  9. When finished, drip oil off Tortilla into pan and place Tortilla on a plate covered with paper towel
  10. Repeat for all Tortillas
  11. When Rice is done, add Tomatoes and Beans, as well as any desired seasoning (We use Bold Taco)
  12. When Chicken is done – shred (by hand or by Cuisinart… We prefer Cuisinart!)
  13. Set up “stations” and eat while hot!!

Food

Breakfast Nachos

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Ever since we subscribed to our CSA (more on that later) I have found myself becoming more and more adventurous with food. And while I find it fun and adventurous to try new recipes and foods, I also don’t like being the first to try them. Charlie and I attended an Indian Wedding Weekend in Chicago a year-and-a-half ago, and he was assigned with walking in front of me at the buffet line and trying everything to let me know if I would like it. I know that might be epicuriously lazy. But I ‘m just kind of scared of diving head first into a bucket of food I don’t recognize.

Digressions aside, occasionally I do whip up something adventurous in the kitchen that even though I know I won’t like it, I’m confident Charlie will find it be a somewhat “party in his mouth.” Such was the case this past weekend.

We’re big into using all of our food. I hate throwing food out, because it is sad, and also a waste of money. The night before we had some fresh tortilla chips from Albertson’s (the BEST tortilla chips!), homemade Guac made with our CSA avocados, chicken, and salads. Well the morning after, when I looked in the fridge I saw that we had about a half serving of Guac left… Maybe it is being in so close proximity to Mexico, but Mexican food is slowly growing on me. I decided to delve into my inner Mexican foodie and whip up the below for Charlie. The reviews were stellar.

Breakfast Nachos

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Ingredients:

  • 4 Eggs (3 Eggs, 1 Egg White)
  • 5 Mini Tomatoes (Pearl, Cherry, Whatever…)
  • ¼+ cup Shredded Mozzarella (also works with Cheddar)
  • EVOO
  • Tortilla Chips
  • Guacamole (I’ll post Charlie’s recipe another time – for the time being use this one.)

Directions:

  1. Whip 4 eggs (3 eggs, 1 egg white) in a jar/bowl
  2. Lay out tortilla chips on a large plate (we use our pasta bowls from Ikea) and then crush remainder and keep to the side. (Don’t turn them into crumbs, just crush them a little!)
  3. Heat a skillet on medium low, pour two turns of EVOO
  4. Drop sliced mini tomatoes into EVOO and cook until soft (about four minutes)
  5. Add eggs
  6. Cook eggs using a spatula to stir constantly and keep from burning
  7. When eggs look almost done add crushed chips and cheese
  8. Cook for about 1 more minute (until eggs look done)
  9. Place eggs on top of chips. (I used a spoon to evenly place them)
  10.  Top with Guac and extra cheese
  11. Serve to a very hungry Charlie (only applies if you’re in my house)