Delicious Buffalo Chicken Tacos

You'll need:

Soft tortillas (taco size)
chicken tenders (I use fried, frozen tenders, but feel free to fry up your own)
Homemade Pico de gallo
Shredded lettuce
Buffalo Sauce
Shredded Cheese


Cook your chicken up, either by hand or by popping the frozen tenders in the oven.

While that is cooking, I like to make my fresh pico de gallo.  Yes, you can use salsa.  Yes, you can use store bought pico- but I really enjoy the homemade stuff.

Get your shredded lettuce ready- I like to use a head of romaine and pull off a leaf at a time, washing it, patting it dry, then using a knife to cut thin slices.  Use whatever kind of lettuce you prefer, or buy it shredded already.   This is a laid back recipe.

When you chicken is done, cut it in to small chunks, then put in a small container with a top on it.  Pour in your buffalo sauce, put the top on the container and shake shake shake....shake shake shake...shake your boootayyy.   When the chicken is well covered, you're ready!

Spread out your tortillas and spoon a generous amount of chicken down the center of your tortilla.  Spoon pico de gallo to taste, add lettuce and shredded cheese to taste.

Enjoy!

-Kristen

Homemade Pico De Gallo

This recipe is for my Chicken Tacos recipe which will be coming soon.  It serves approximately two people (four generous tacos) with a tad left over, so be sure to adjust it accordingly.

This is a SUPER laid back recipe.  I will tell you how I do it, but it's very much to your taste.

You'll Need:
1 large Roma Tomato
Lemon Juice
Cilantro (optional)
Green onions (scallions)
Black Pepper
Salt


Wash your Roma, then dry it off. Cut the tomato in to uniform slices.  I like mine to be less than 1/4" thick, but just go with it. 

I remove the pale core and seeds, then stack a few slices on top of each other and cut them at a 90 degree angle from the original slices, making the tomato chunks very small.  Again- just go with it.  It depends on how chunky you want your pico. I don't like large chunks :).

Put your tomato in to a very small bowl or container.  I put a spoonful of lemon juice over top of the tomato pieces, then stir it slightly.

Get out your scallions.  Slice off the roots and a few inches of the top of the greens, then make small, even slices to the white bulb, continuing up the stalk until you finish it.  I like a lot of scallions, so I tend to use at least four stalks, though I only use about halfway up the green stalk.  I recommend cutting them one at a time, then dump the scallions in your pico, stirring it, and making the decision whether you'd like to add more or not.

Cilantro! Love it or leave.  I love it, so for this recipe I pulled out four stalks of cilantro, washed them, then patted them dry.  Fine chop them from top to bottom, then fine chop the leafy parts again.  Dump it in your pico bowl and stir!

I pour a little regular table salt in to my hands, then take a pinch and sprinkle it on the top of the mixture.  Stir, then take another pinch and spread over the top- then stir again.

Shake a bit of black pepper over the top, stir one last time and voila! Your homemade pico de gallo is done! 

This is such an excellent recipe that is highly customizable.  It's all about what you want and how much you want it!

-Kristen

Churro Cupcakes

Yes, I'm a rebel- those are Halloween cupcake liners and it's only September

Churro Cupcakes (from here!)

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp cinnamon
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs
• 2 tsp vanilla extract
• 1/4 cup vegetable oil (I used canola oil)
• 1/2 cup milk

1. Preheat oven to 350 degrees. In a medium bowl combine the flour, cinnamon, baking powder, and salt. Set the mixture aside.
2. In a large bown cream together the butter and sugar until it's light and fluffy. Then add the eggs one at a time. After this is combined add the oil and vanilla.
3. Add 1/3 of the flour mixture to the butter mixture, and stir lightly. Then add half of the milk, again mixing lightly. Continue these steps with another 1/3 of the flour, remainder of the milk, then the last 1/3 of the flour mixture. Mix it until just combined, careful not to overmix.
4. Pour the batter into a lined cupcake pan, only filling each only half way. According to the recipe, these won't form a nice dome on top when baked so you don't want to fill them 2/3 of the way like usual.
5. Bake for 14 to 16 minutes for regular sized cupcakes and let cool completely before frosting. 

*I sometimes mix up some white granulated sugar and cinnamon, then dip the top of each cupcake (while hot, before icing is applied) to the mixture.  It gives them a nice crisp crunch :).

I mix up a vanilla icing with cinnamon in it- yum yum yum. 

-Kristen

Make Your Own Cream of Chicken Soup

Make your own Cream of Chicken Soup:

Ingredients (makes approximately 4 "cans" of soup)-
1 cup of non-fat dried milk
3/4 cup cornstarch
1/4 cup chicken bullion (not cubes)
4 Tbsp. freeze dried minced onion
1 tsp pepper
1 tsp dried basil
1/2 tsp dried thyme


Instructions-
Mix all your ingredients together.
Store in an air tight container.

To Use:
For 1 can of cream of chicken soup, mix 1 1/4 cups of warm water with 1/3 cup of the dry soup mix.  Heat over medium heat until it reaches the correct consistency.


Easy Peasey! I typically stock up during the Thanksgiving season (when they go deep discount or loss leader prices) and get enough to last a year, but I might try this instead.

-Kristen

Cheesy Chicken Bake

 

I found a recipe on facebook for "Cheesy Chicken Enchiladas"- but I'm not really sure why these are considered enchiladas- so let me introduce my much-modified Cheesy Chicken Bake recipe!

You'll Need:
2 cups of shredded chicken
2 cups of chicken broth
5 burrito shells (or 10 soft taco shells)
2 cups of shredded Monterrey Jack Cheese
3 tbsp of butter
3 tbsp of flour
1 cup of Cream of Chicken Soup
1 (4oz) can of diced green chiles (not spicy)

While your oven is preheating to 350 degrees, grease up your 9x13 pan.

Mix your chicken and 1 cup of your cheese in a bowl.  Roll in your tortillas and place in the pan.  I added a little extra feta cheese since I had it on hand.  Nom nom.  I also cut two of the rounded edges off the tortillas once I start to roll- I don't like when there is a ton of extra tortilla- I'm weird, sue me.   So, the ends are still rounded, the part you roll over the meat and cheese are straight edged!

In a sauce pan, melt your butter.  Sirt in the flour and cook one minute . It kind of looks like you're making a biscuit in a pan at this point.  Add in your chicken broth and wisk it until smooth.  Heat it over medium heat until it's thick. 

Stir in your chiles and cream of chicken soup. Heat and wisk until smooth. 

Pour over your stuffed tortillas.  Are you drooling yet? 

Dump the remaining cheese on top, then Bake for 22 minutes.   Under high broil, brown your cheese for another 3 minutes.

It's done!

I think next time I may add in some more cheese and maybe a little salsa inside the shells.  This is another very customizable recipe.

-Kristen

Htipiti Recipe

I've really been enjoying cooking lately- it's amazing what you enjoy doing when you are home all day!  However, I do feel like my life revolves around loading and unloading the dishwasher.  Sigh

So, on to Htipiti!  It's a Greek Dip that I first tasted in a little hippie grocery store- I fell in love with it, but did not want to spend $6.00 for the tiny little container, so I decided to give it a shot myself.

 You will need:
1 12oz Jar of Roasted Red Peppers (or equivalent of peppers you have roasted yourself!)
4 oz (1/2 cup) of Feta Cheese
1 tbsp. of Olive Oil
Red Pepper Flakes to taste
Minced Garlic to taste

The great thing about this recipe is it is highly customizable.  You can try it by also adding a teaspoon of lemon juice, more garlic, less garlic, no garlic but a scallion- don't be afraid to play.

 Drain your peppers (I also rinse them off in cold water), then lightly squeeze them in a paper towel.  You want to remove as much liquid as possible.  Also, remove any skin you see on the peppers.

Add your peppers, feta cheese (I used  1/2 heaping cup of crumbles, if you use regular, drain off the liquid and then cut it in to chunks), garlic, pepper flakes and olive oil to your food processor.  I use around 4 shakes of the pepper flakes and 3 spoonfuls of garlic- I really like garlic.)

Pulse in the food processor! You want it to not be a smooth paste- unless you do want a smooth paste.  Really- whatever you prefer, though typically this is a thicker, chunkier dip- not a smooth one.  Taste it and decide if you want to play with the flavor a little more or let it go as is! 

I put some minced garlic in, then added a little "juice" from the garlic jar, which made the dip a little runnier than I was expecting- but it still tastes good!

I think this would make a fantastic alternative to tomato sauce on pizza as well- my mouth is watering just thinking about it!    I eat it with Pita Chips! Yum yum.

Refrigerate after it's made and enjoy!

-Kristen

Awesome Diced Potatoes

You'll Need:

*3-4 medium sized russet potatoes.  Adjust this based on the amount of people you will be feeding, but these are great- you'll end up scarfing them up, trust me.
* Lipton's/Great Value/Whatever Onion Soup Mix (1 packet)
* 1 tbsp. of Olive Oil.

Peel and dice your potatoes.

In a baking dish, mix your potatoes with the Olive Oil, making sure they are coated.  You don't want them too oily.   These cook better if they aren't piled up too deeply in your baking dish, so try to keep them to a thin layer.

Dump in your soup mix and stir well, making sure the potatoes are well coated. 

Pop in to the oven at 350 degrees for 35 minutes, making sure to keep a check on them.  Stir occasionally.


You're done! Delicious!    This recipe can also be adjusted to use canned potatoes quite easily- just reduce cooking time in the oven.

-Kristen

Recipe: Toasted Sesame Chicken

It's been a while since I posted a recipe.   This one is SUPER easy, super quick and very good!

You'll need:
Campbell's Skillet Sauce- Toasted Sesame with Garlic and Ginger.
1 tbsp. Vegetable Oil
1 medium yellow onion
1 pound of chicken breast
Angel Hair/Thin Spaghetti noodles
Salt to taste

A quick word on the Skillet Sauce- at the store near my house, the one that is very expensive, these run $3.00.  However, you can find a $0.75 off coupon here.  Right now, the store in my area that doubles coupons is running triples, so I can get these for $.75.  Keep an eye out for deals, to save yourself money.

Start your noodles as you normally would.  Make however much you want for feeding the number of people in your family.  I always tend to make too much.

Put the tablespoon of vegetable oil in a large skillet and get that heating up. 

Slice your chicken in to strips, then place them in the skillet.  Cook them until they are mostly done, then remove them and set them aside.

Cut your yellow onion in half and slice some rounds. I made mine around a quarter of an inch thick.  Cut these in half (or cut your onion in quarters, then do your slices.  However you do this, do it!).  Toss the onions in the pan and lightly caramelize them.  You don't want your onions cooked to death at this stage, so err on the side of not cooked enough, rather than too done.

Toss your chicken back in the pan with the onions, then pour in your Skillet Sauce and mix it all up.

Bring the mixture to a boil, then reduce it to a simmer and cover the pan for 5 minutes.  I checked it once about halfway through to stir again.

Your noodles should be about done by now, so go ahead and drain them, then put them on your plate.  Simply scoop some onions, chicken and sauce on to your bed of pasta, add a little salt to taste, and voila! A quick, cheap, easy meal!

This one is really customizable.  Add in less chicken if you want, or more onion.  Consider other veggies that you think will compliment the flavors in the sauce.  This would also work very well with rice.

-Kristen

Canning French Onion Soup

We enjoy French Onion Soup, but it's such a pain to make fresh- so many dishes to mess up, etc.  So I pressure canned some!

You'll need:
Canning jars
Pressure Canner (you can not process this using a water bath)
8 cups of beef broth
8 cups of chicken broth
2 cups of white cooking wine (optional)
4 tbsp of garlic
7 medium onions
worcestershire sauce (to taste, I used around 20 quick shakes)
butter

Slice your 7 medium onions, then half them.  I've found that a mandoline slicer makes this step incredibly easy.  It was an onerous task the first time I made this soup.  Set your onions aside.

Mix your beef broth, chicken broth, white wine, garlic and worcestershire sauce in a big pot.  You may have to do it in two pots unless you have a large stock pot. If you do it in batches, just split the ingredients in half.  Stir well, then heat up over a burner until it starts to boil.

While your liquids are heating up, caramelize your onions in a pan with 2 tbsp of butter.  This is another step I had to do in small batches.

When your onions are ready, split them in to your canning jars.  I made 4 quart jars and 3 small pints of soup based on this recipe.  (Please note, on the original recipe I tried, I found that the lady called for 12 cups of broth only and it supposedly filled up 5 quart jars.  I did not find this to be the case and increased the amount of liquid to 16 cups of broth and added the 2 cups of wine).

Pour your broth over top of your onions, leaving about an inch of headspace.

Add your tops and rings, then place in your pressure cooker.  You'll want to process them for 75 minutes at 10 pounds of pressure.

When you are ready to eat your soup, just pop open a jar, add some crusty french bread and some gruyere or mozarella cheese and voila! Delicious.

-Kristen

McCormick's Recipe Inspirations

I don't get paid or any kind of anything for telling you about these. Hi McCormick! Come pay me!

A friend of mine gave us a package of McCormick Recipe Inspirations recently.  She had purchased it, but decided she probably wouldn't get around to using it, though she loves these little packages.

Basically, it's the spices you need for a particular recipe (recipe card is on the back of the package).  They are pre-measured and actually really convenient.  So if your spice cabinet is not as stuffed full as mine are, read on!

We made the Apple & Sage Pork Chops and they were incredible.  I'm not a big fan of "sweet meat", but this recipe was much more savory than sweet.  I didn't have Allspice or Rubbed Sage on hand, so it worked out well to have it in the package.  Plus, now I have the recipe card so when inevitably I do get the Rubbed Sage and Allspice, I can make my own recipe, minus a little convenience.   The ingredients I needed outside the spices were minimal- an apple, an onion, the pork chops, apple juice and a tbsp of flour.  Not bad at all.

There are quite a few different flavor packets- I am thinking these would be perfect to take on vacation with you, if you know you'll be cooking in the room.  I'm actually planning on getting at least one packet for the upcoming trip to Florida.

So, here is an easy way to spice up your cooking- learn a bit about flavors and how they interact while making a quick and easy meal.  It'll impress anyone that eats it and you don't have have a Ph.D. in Cooking to pull off the recipe. 

Overall- I'm a huge fan!

-Kristen

Make your own Taco Seasoning

Taco Seasoning is one of the most inexpensive things in the world to make- so why do we spend $1 on a small packet of it? Half the time we don't even use a whole packet, so then I have to either toss half my money away or save it in a baggy in the fridge- annoying.  Not to mention, I've heard great things about how much better homemade tastes!

So here we go- You'll Need:

1/2 cup of chili powder
1/4 cup of onion power
1 tablespoon of paprika
1/8 cup of ground cumin
1 tablespoon of sea salt
1 tablespoon of garlic powder

Combine all ingredients into a jar or container and shake.

That's it.  Use it to taste.  You can store it in a mason jar or other air tight container.

-Kristen

Refuse Jelly

Never in my life did I know you could make so many things out of "reject" parts of food.  For instance- Watermelon Rind preserves? Had no idea!  Corn Cob Jelly? Now we're just getting silly!

It's true though- these are real foods.  For instance, here is the recipe to Watermelon Rind Preserves:

Ingredients

• 4 pounds chopped watermelon rind
• 1 gallon water
• 1/2 cup salt
  
• 9 cups white sugar
• 8 cups water
• 4 teaspoons crushed cinnamon stick
• 4 teaspoons ground cloves
• 4 lemons - rinsed, sliced and seeded
• 1 dash red food coloring (optional)

Directions

1. Peel off the green part of the watermelon rind, and slice into 2 inch pieces. Soak the rind in a solution of 1 gallon water and 1/2 cup salt overnight.
2. Remove rind from the salt water, and place in a stockpot with clean water to cover. Bring to a boil over medium-high heat, and cook for about 30 minutes, or until the rind is tender. Drain.
3. In a large pot, combine the sugar, 8 cups water, and sliced lemons. Tie the cinnamon and cloves into a cheesecloth bag, and place in the pot. Bring the syrup to a boil, and boil for 5 minutes. Add the rinds, and cook until transparent. Remove spice bag. Stir in red food coloring, if using. Ladle preserves into hot sterile jars, and process to seal.

 And here is the recipe for Corn Cob Jelly-

Boil 6 or 8 sweet corn cobs (after corn is cut off) for about 10 minutes in water to cover. Strain the liquid. Measure 3 cups liquid in the same pan.Add 1 box of Sure-Jell and bring to a rolling boil. Add 4 cups sugar. Again, bring to boil and boil 1 minute. For color, you may add a little yellow food coloring. Pour in glasses, same as any jelly.

All I keep hearing about Corn Cob Jelly is that it tastes just like honey. 

You can do all kinds of neat things with odd pieces of "refuse" that you would think would need to be thrown out or tossed on the compost heap.  It may be worth giving it a shot- imagine serving this to someone and after they ooohh and ahhh over it, telling them not only did you make it- it was made out of rinds or corn cobs!

-Kristen

Make your own Bisquick

Nothing is worse than being halfway through a recipe and realizing you aren't going to have enough of something to finish what you want to make.  Like Bisquick.  Why I forget I've used most of my Bisquick before the next time I cook, I'll never know.  Selective amnesia, I guess.  If I leave a little in the box, it will breed and make more...right?

You'll need:
1 5lb Bag of Flour
20 Teaspoons Sugar
5 Teaspoons Salt
20 Teaspoons Sugar
2 Cups Shortening (think Crisco)
2/3 Cup Baking Powder
A large (very large, the biggest you have, more than likely) bowl.

Put your flour in the bowl and add all your dry ingredients.  Use a whisk to mix everything up well.

Add in your 2 cups of shortening.   Mix the shortening in to the dry ingredients with your hands.  Keep doing this until there are no lumps of shortening left and everything seems to be uniform and well mixed.

Now it's done! You can store it for a year in baggies in the pantry.  Do date it and do throw out any that is leftover once that date passes- mixes like this I don't play with once the expiration date hits!

If you want to save a little extra time when you cook, think about your favorite recipes.  Do you need 3 cups for one and 4 cups for something else?  Go on and divide some homemade bisquick out in those increments, then write on the bag (or mason jar, or container, whatever) what it's for.  "Biscuits- X cups.  Pancakes- X cups .  Chicken Pie- X cups."  You'll only dirty up that measuring cup once and it's that much easier to just grab and go.

-Kristen

Make your own Dog Treats- Peanut Butter

I've got tons of dog treat recipes I'll be sharing as I rediscover them (in whatever part of the house they are hiding in).

This is a great way to save some money and to know what your dogs are eating- no more worrying about treat recalls!  They also make a great Christmas gift to pet lovers out there.

You'll need:
2 Tablespoons Vegetable Oil
1/2 Cup of Peanut Butter
1 Cup of Water
3 Cups of Flour

Mix all ingredients together to form a dough. Roll the dough out to desired thickness, then cut as you desire.  You can do fun cookie cutter shapes or simply cut them in to strips or hunks- the dogs don't care.

Bake at 350 degrees for 20 minutes or so. 

There you go! You just made dog cookies.  I keep them in freezer bags in the freezer because it helps them last longer.  In a treat container you can expect them to last a week or so.  We have three dogs though- nothing lasts a week around here!

-Kristen

Chili in a Jar

Do you like chili? I know Tim loves my special recipe chili, but I cringe when he asks for it because it's so expensive.

This year, I think I've got that beat though! I plan on canning ingredients for my chili straight from the garden now- then this winter I can simply dump in a few cans of jarred ingredients and not have to worry about making as much of a mess.

For instance- I need 3 cans of diced tomatoes (28 oz. each jar), a green bell pepper and a medium diced onion.  I can go on and can the tomatoes, pepper and onion together now in 3 quart mason jars, along with hot peppers to taste.  They will keep wonderfully well and when I'm in a hurry, I can dump them straight in to the crockpot with no fuss.  That will save the kitchen some dirty dishes, save me time and save us all money, since I have more tomatoes than I can use right now.

-Kristen

Garlic Cheese Biscuits

You'll Need:

  2 cups of Bisquick

  2/3 cup of milk  

 1/2 cup of cheese 

 1 TBSP of margarine 

 1/4 tsp. Garlic Salt

Heat your oven to 450.

Stir Bisquick mix, milk and cheese until soft dough forms. Drop your dough onto an ungreased cookie sheet. (I use a regular spoonful per biscuit, which made me 13 this last time).

Bake 8 to 10 minutes or until golden brown.

Stir together butter and garlic powder; brush over warm biscuits. I like to let the butter sit on the oven while the biscuits are baking- it makes the butter nice and soft!

-Kristen

Soda-Cakes

Or if you're in the South- Coke Cake.  Soft Drink Cake?  Never Pop Cake down here though- never.

This one is super easy.  It's a good way to cut some of the calories and fat out of your cake recipes.

You'll Need:
1 can of Sprite (or Sprite Zero)
1 box of White/Yellow/Light Colored cake mix.

That's it.  Mix the Sprite and the Cake Mix together, bake like your normally would.  Be warned these cakes/cupcakes don't get that beautiful browning that regular cakes do, but that's ok.  Just insert a toothpick and if it comes out clean, you're fine!

If you want to make a dark cake, like Chocolate, use a dark soft drink, like Coke.

It's really super easy.

Here are some fun suggestions for "mixing it up" a little and playing with your flavorings:

Cream Soda and White Cake
Cherry Coke and Chocolate Cake
Ginger Ale and White Cake
Coke Vanilla and Chocolate Cake
Orange Soda and White Cake
Sprite and Yellow Cake
Root Beer and Chocolate Cake

Really- the sky is the limit! You can do anything you want to do.

I love to make cupcakes because you can use 1 tbsp of regular frosting (serving size is two tbsps).  That also helps keep your fat and calories down!

These definitely taste better on Day 2, isn't it odd how some cakes need to "age" a little?

-Kristen

Hamburger Steak with Creamy Onion Gravy

This is a delicious recipe, but it messes up a lot of dishes and takes up a little time. However, it's great as leftovers too!

1 pound of ground chuck (feel free to substitute ground deer)
3/4 cup of onion, chopped
1 egg
1 teaspoon hot sauce
1 teaspoon of season-all
1/2 teaspoon garlic powder
20 turns of the pepper grinder (or shakes of the pepper container)
About 1/3 cup of flour, for dipping the patties in
2 tablespoons of canola oil

For the Gravy:
1 large onion, halved and sliced
1 cup of beef broth (I make mine with a beef bullion cube)
1 cup of water
1/4 teaspoon of seasoned salt
10 turns of the pepper grinder (or shakes of the pepper container)
1/4 cup of flour

Heat the oil over medium high in a large heavy bottomed stainless skillet.

Meanwhile, put the ground chuck in a medium size bowl add the chopped onion, egg, hot sauce, season-all, garlic powder and pepper and combine. I prefer to make lots of small patties, rather than just 4 large ones, but do whatever floats your boat.
Dip each patty into the flour and then place them into the hot oil, cooking until well browned on both sides. Remove and set aside.

Whisk together the beef broth and water with 1/4 cup of flour, 1/2 teaspoon of season-all, 1/2 teaspoon salt and about 10 turns of the pepper grinder until well combined.

Reduce the heat to about medium and add the sliced onions to the skillet. Cook until lightly caramelized. This doesn't take very long at all, which is why I have you make your beef broth first.

Pour your beef broth into the skillet with the onions and stir constantly, until mixture begins to thicken.

Return the hamburger steaks to the skillet, turn to coat and reduce heat to simmer; cook, covered, for about 20 minutes longer.

*If using pre-made hamburger steak patties, omit the onion, egg and hot sauce, and sprinkle both sides of the patties with the season-all, garlic powder and pepper, pressing in the seasoning a bit. Then dip each patty in the flour and proceed with the remaining recipe.

**If you use deer instead of beef, make extra gravy. Trust me :).

I love to serve this with mashed potatoes. The gravy is fantastic on them!

-Kristen

Crockpot: Garlic Lime Chicken

4 chicken breasts

Lime juice ( I use "Real Lime"- the equivalent of 2 limes, approximately 1/4 cup)
2 cloves of garlic, minced (I used pre-minced garlic)
1 1/2 cups of chicken broth (I make my own with a boullion cube)
1 cup uncooked instant rice
1/2 tsp. black pepper
1/2 tbsp dried thyme (optional)

Place your chicken breasts in your crock pot, then use the juice from your limes to drizzle over the chicken. 

Use more or less depending on your tastes, but lime can be a little strong when you use the drippings for the rice later on, so I urge you to err on the side of caution the first time you make this!

Add the minced garlic, then pour your chicken broth in.

Add the black pepper and dried thyme.

Cover and cook on low heat 8-10 hours, or high heat for 4-5 hours.

I skim out some of the broth the chicken has been cooking in, trying to leave any fat hunks or grossness in the pot. If I'm lacking what I need to cook the rice, I make it up in a little extra chicken broth (I seriously just break off a small piece of bullion and add more water), then cook my rice separately.  When it's done, serve the chicken over the rice!

-Kristen

Freezer Breakfast Burritos

You'll need:

Soft tortillas
Bacon or sausage (or both)
eggs
salsa (optional)
cheese (optional)


This is a very short and sweet version that can be modified any which way you like! This is how we did it.

Cook 3 pieces of bacon or 2 pieces of sausage per burrito you intend to make.  I like to cook this individually so I can use the grease from the meat to cook the eggs in.  Hey, I never said this was a healthy recipe.   Set the meat aside on a paper towel lined plate to drain a bit.

Scramble 2 eggs per burrito.  I usually put 4 eggs in the pan at a time, which is enough to make two burritos.  I often crumble the bacon or sausage into the eggs as they cook, then add the cheese on top so it can melt in to the "filling"

After the eggs are done, use your spatula to divide up the filling in the pan so you know how much to put in each burrito.  Trust me on this, otherwise one will be over full and one will be pitiful.

Spread the eggs inside of the tortilla.  Now is the time to add your salsa and more cheese if you want.

Roll your burritos and wrap them in plastic wrap.

Place them in freezer bags, squeeze out as much air as you can and toss them in the freezer.  You may want to write on the bag what kind they are (sausage or bacon) so you don't get set for one kind and realize you grabbed the other in the morning.

Voila, individually wrapped breakfast burritos! You can take one out and microwave it for 2 minutes. Tim likes to put a little hot sauce on them in the mornings.

Really- you can do so much with these and they freeze and thaw really well. You could easily do ham, add some peppers- just have fun with them.

-Kristen