Breakfast burritos are a delicious and convenient way to enjoy a hearty breakfast on the go. They can be customized with various ingredients to suit your taste. Here’s a basic recipe and some variations:
Basic Breakfast Burrito Recipe
Ingredients:
4 large flour tortillas
8 large eggs
1/4 cup milk (optional, for creamier eggs)
Salt and pepper, to taste
1 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
1 cup cooked breakfast sausage, bacon, or ham, chopped
1 cup diced potatoes or hash browns, cooked
1/2 cup salsa
1/4 cup chopped fresh cilantro (optional)
1 avocado, sliced (optional)
Hot sauce (optional)
Olive oil or butter, for cooking
Instructions:
Cook the Eggs: In a bowl, whisk together the eggs, milk (if using), salt, and pepper. Heat a non-stick skillet over medium heat and add a bit of olive oil or butter. Pour in the egg mixture and cook, stirring occasionally, until the eggs are scrambled and fully cooked. Remove from heat.
Warm the Tortillas: Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable.
Assemble the Burritos: Lay each tortilla flat on a work surface. Divide the scrambled eggs, cooked meat, potatoes, shredded cheese, salsa, cilantro, and avocado slices evenly among the tortillas.
Wrap the Burritos: Fold in the sides of the tortilla, then roll it up tightly from the bottom to the top, enclosing the filling completely.
Optional Step – Toast the Burritos: For a crispy exterior, you can toast the wrapped burritos in a skillet over medium heat for about 2-3 minutes on each side, or until golden brown.
Serve: Serve immediately with additional salsa and hot sauce on the side, if desired.
Variations
1. Veggie Breakfast Burrito:
Replace the meat with sautéed veggies such as bell peppers, onions, mushrooms, spinach, and zucchini.
Add black beans for extra protein.
2. Spicy Breakfast Burrito:
Add diced jalapeños or hot sauce to the scrambled eggs.
Use spicy sausage or chorizo for added heat.
3. Southwest Breakfast Burrito:
Add black beans, corn, and diced tomatoes.
Use pepper jack cheese for a bit of spice.
Top with avocado and a squeeze of lime juice.
4. Breakfast Burrito Bowl:
Skip the tortilla and serve the filling in a bowl for a lower-carb option.
Add a scoop of cooked quinoa or brown rice for extra fiber.
Tips
Make Ahead: You can make a batch of breakfast burritos, wrap them tightly in foil or plastic wrap, and store them in the refrigerator for up to 3 days or freeze them for up to 3 months. To reheat, unwrap and microwave for 2-3 minutes or bake in the oven at 350°F (175°C) for 20-25 minutes if frozen.
Customize: Feel free to add your favorite ingredients and make them your own. The possibilities are endless!
Enjoy your breakfast burritos as a satisfying and portable meal to start your day!
Prepare the Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
Cook the Filling: In a large skillet, cook the ground beef or turkey over medium heat until browned. Add the diced onion and minced garlic, and cook until the onion is translucent. Stir in the cooked quinoa, marinara sauce, Italian seasoning, salt, and black pepper.
Stuff the Peppers: Fill each bell pepper with the meat mixture. Place the stuffed peppers in a baking dish.
Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle the shredded mozzarella cheese on top of each pepper, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Gluten-free tacos are a flavorful and fun meal that’s easy to make. Here’s how to prepare these delicious tacos with homemade tortillas:
Ingredients: Gather the following ingredients: gluten-free cornmeal, water, salt, and your choice of taco fillings (such as seasoned meat, lettuce, tomatoes, cheese, and salsa).
Prepare Tortilla Dough: In a bowl, combine the gluten-free cornmeal, water, and salt to form a dough. Divide the dough into small balls.
Cook Tortillas: Flatten each dough ball into a thin circle. Cook on a hot griddle or skillet for about 1-2 minutes per side, or until lightly browned.
Prepare Fillings: Cook and season your choice of taco fillings.
Assemble Tacos: Fill the homemade tortillas with your prepared fillings and top with your favorite taco toppings.
Serve: Serve the gluten-free tacos immediately with sides like rice and beans.
By following this recipe, you can enjoy gluten-free tacos, a flavorful and fun meal that’s perfect for any taco night.
1 cup pitted olives (a mix of green and black olives works well)
2 tablespoons capers, drained
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh basil, chopped
1 tablespoon lemon juice
1/4 cup extra virgin olive oil
Salt and pepper, to taste
Instructions:
Prepare the Ingredients:
Mince the garlic.
Chop the fresh parsley, thyme, and basil.
Drain the capers.
Combine the Ingredients:
In a food processor, combine the pitted olives, capers, minced garlic, chopped parsley, thyme, and basil.
Blend the Tapenade:
Pulse the mixture in the food processor a few times until the ingredients are finely chopped. Be careful not to over-process; the tapenade should have a slightly chunky texture.
Add Lemon Juice and Olive Oil:
Add the lemon juice and pulse a few more times.
With the food processor running on low speed, slowly drizzle in the olive oil until the tapenade reaches your desired consistency.
Season:
Taste the tapenade and season with salt and pepper to your liking. Remember, the olives and capers are already salty, so you may need only a little salt.
Serve:
Transfer the tapenade to a serving bowl. It can be served immediately or refrigerated for an hour to let the flavors meld.
Serving Suggestions:
Serve with keto-friendly crackers, vegetable sticks (like celery, cucumber, or bell pepper slices), or as a topping for grilled meats or fish.
Spaghetti Bolognese is a classic Italian dish that’s hearty and satisfying. Here’s a traditional recipe for you:
Ingredients:
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
2 carrots, finely chopped
2 celery stalks, finely chopped
1 lb (450g) ground beef (or a mix of beef and pork)
1/2 cup dry white wine (optional)
1 cup whole milk
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
Salt and pepper to taste
1 lb (450g) spaghetti
Freshly grated Parmesan cheese for serving
Fresh basil or parsley for garnish (optional)
Instructions:
Prepare the Sauce Base:
Heat the olive oil in a large skillet or pot over medium heat.
Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft, about 7-8 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Cook the Meat:
Increase the heat to medium-high and add the ground beef (or beef and pork mixture) to the skillet.
Cook, breaking up the meat with a spoon, until it is browned and no longer pink, about 8-10 minutes.
Deglaze the Pan (optional):
If using wine, pour it into the skillet and stir to scrape up any browned bits from the bottom of the pan. Cook until the wine has mostly evaporated, about 5 minutes.
Add the Dairy and Tomatoes:
Stir in the milk and cook until it has evaporated, about 5 minutes.
Add the crushed tomatoes, tomato paste, dried oregano, dried basil, bay leaf, salt, and pepper. Stir to combine.
Simmer the Sauce:
Reduce the heat to low and let the sauce simmer gently for at least 30 minutes, preferably an hour. Stir occasionally and add a splash of water if the sauce becomes too thick.
Cook the Spaghetti:
While the sauce is simmering, bring a large pot of salted water to a boil.
Cook the spaghetti according to package instructions until al dente. Drain the pasta and set aside.
Combine and Serve:
Remove the bay leaf from the sauce.
Toss the cooked spaghetti with the Bolognese sauce until well combined.
Serve immediately, topped with freshly grated Parmesan cheese and garnished with fresh basil or parsley if desired.
A cheese and charcuterie board is a versatile and delightful platter that can be tailored to suit any occasion, from casual gatherings to elegant soirées. Here are some steps and tips to create an appealing and balanced board:
Selecting the Cheeses
Variety: Aim for a variety of textures and flavors. Include a mix of:
Soft cheese: Brie, Camembert, goat cheese.
Semi-soft cheese: Gouda, Havarti, Fontina.
Hard cheese: Cheddar, Parmesan, Manchego.
Blue cheese: Gorgonzola, Roquefort, Stilton.
Milk Types: Use cheeses made from different kinds of milk (cow, goat, sheep) for a broader flavor profile.
Choosing the Charcuterie
Cured Meats: Select an assortment of cured meats, such as:
Salami: Different varieties like Genoa, Soppressata.
Prosciutto: Thinly sliced, delicate and flavorful.
Chorizo: Adds a bit of spice.
Paté or Rillettes: For added texture and richness.
Presentation: Arrange meats in different ways – rolled, folded, or laid flat to add visual interest.
Accompaniments
Crackers and Bread: Offer a selection of crackers, breadsticks, and sliced baguettes.
Fruits: Fresh fruits like grapes, figs, apple slices, and berries. Dried fruits such as apricots, dates, and cranberries.
Nuts: Almonds, walnuts, and pecans for a crunchy element.
Olives and Pickles: A variety of olives and pickles for a tangy contrast.
Spreads and Condiments: Honey, jams, mustards, and chutneys to complement the cheese and meats.
Arrangement Tips
Board: Use a wooden board, marble slab, or a large platter as your base.
Groupings: Group cheeses together, meats together, and accompaniments in small bowls or directly on the board.
Spacing: Leave some space between items to make it easy to pick up different components.
Decor: Garnish with fresh herbs (like rosemary or thyme) or edible flowers for added color and elegance.
Serving Suggestions
Labels: Use small labels or tags to identify different cheeses and meats.
Utensils: Provide separate knives for each cheese to avoid mixing flavors.
Temperature: Serve cheeses at room temperature for the best flavor and texture.
By thoughtfully selecting and arranging the components, you can create a cheese and charcuterie board that’s both visually appealing and delicious.
Shredded lettuce, diced tomatoes, shredded cheese, sour cream, and salsa for serving
Instructions:
Cook the Meat: In a large skillet, cook the ground beef or turkey over medium heat until browned. Add the diced onion and minced garlic, and cook until the onion is translucent.
Add the Seasoning: Stir in the gluten-free taco seasoning and water. Simmer for 5-7 minutes until the sauce thickens and the meat is fully cooked.
Assemble the Tacos: Warm the gluten-free taco shells or corn tortillas according to package instructions. Fill each shell with the meat mixture and top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, and salsa.
Fish is white meat, which is one of the healthiest foods.
The fish meat is tender and delicious, rich in nutrients, and has no side effects.
Does fish tikka have bones?
Fish Tikka is a popular tandoor grilled seafood item from the Indian restaurant menus. Tikka means piece of grilled meat, here boneless fish pieces are coated with a thick tandoori marinade & grilled in a tandoor, a clay oven.
Here’s the quick step-by-step:
Remove skin:
If you can, ask your fishmonger or butcher to remove the skin.
I usually remove it by grabbing a corner, then pulling the skin off with one hand while holding firmly down on the opposite the flesh. Kind of like removing a sticker.
