Sunday, August 30, 2015

Span"ish" Egg Bake

Oh, my dear friends. I miss you! So here's what has happened this summer:
  • I turned 25
  • I quit my job
  • Ethan and I participated in our 2nd triathlon together (my 3rd total)
  • I started a new job
  • We are moving back to the east side in two weeks
As you my surmise, the blogging has gone by the wayside a little. And boy have I missed it. Luckily, I have a lot of ideas stewing, a bigger kitchen to look forward to, and many more friends to introduce you to! Bare with me as I finish out some things this summer. My blogging may be a little sporadic until I find my new normal again.

Welcome to my Span"ISH" Egg Bake. An idea that has been baking in my mind for a few weeks, but I just haven't had time to test it out. It's part American casserole and part Mexican breakfast chilaquiles. AND ALL TOO DARN DELICIOUS. This the epitome of wholesome cooking in my book. Great flavors and nutritious ingredients combined into one mind blowing bite. ENJOY!

  • 4 eggs, scrambled 
  • 1 tablespoon butter
  • 1/2 onion, diced
  • 1 bell pepper, diced
  • 1/2 cup black beans
  • 1/2 cup salsa, chunky!
  • 3 large tortillas (corn or flour)
  • 1/2 cup cheese, grated
  • 1 cup fresh spinach, chopped
  • Salt & Pepper, to taste
  • 1 clove garlic, minced 
  • 1 tsp chile powder
  • 2 tsp dried oregano 
  • Sauté onion and peppers with spices and garlic 
  • Scramble the eggs and add a dash of oregano 
  • Melt the butter in a pan over medium heat, lower the heat to medium low, and cook the eggs
  • Preheat your oven to 400 degrees 
  • Grab a pie dish and spray with cooking spray 
  • Once the eggs are done, your vegetables are chopped, start layering your ingredients
    • Tortilla
    • Onion / pepper 
    • Beans
    • Salsa
    • Eggs
    • Spinach
    • Cheese
    • Repeat 1 more time and top everything with the final tortilla and remaining cheese 
  • Serve with sour cream, hot sauce, extra salsa on a slow Sunday morning and enjoy :)

Thursday, August 20, 2015

Semi Homemade Baked Burritos

When you start a blog, you read a lot of other blogs about how to write a blog. How to gain followers, when and how often you should post content, how to find your voice... etc... So when you start writing, you make a plan to push out your best content on a regular basis. 

But sometimes, life throws a curveball at you. For the last two months, I have been looking for a new job, finding a new place to live, gaining a new job, and going through training. It's nuts! And for me, all of this change has put a real strain on my creativity and my ability to post regularly. Luckily, I'm seeing the light at the end of tunnel and I feel my energy coming back. Hooray!

But here's the conclusion I have come to, you and the rest of the world have the same days like me. You come home, you're tired, you can barely think, and it takes you everything NOT grab the car keys and eat out. On days like these, you CAN still make a wholesome meal at home with very little effort. 

Enter the semi-homemade baked burrito: 
- I had chicken already cooked, but you can use any left over meat *
- I always have beans, tortillas, and cheese on hand
- I also had a little left over southwestern salad dressing to top it off with something special


  • 1 or 2 tortillas, depending on how much you stuff in it
  • A handful of shredded cheese
  • 3 spoonfuls whole black beans
  • 1/4 cup diced chicken, cooked*
  • 1/2 tomato diced 
  • 2 tablespoons creamy salad dressing (optional) ... salsa would work well too!
  • 1 teaspoon olive oil
  • Preheat the oven to 425 degrees F
  • Grab all your ingredients and pile them into the tortilla(s)
  • Place your burrito on a baking pan and lightly sprinkle oil on top
  • Bake for 12-15 minutes until lightly brown and you can hear it bubbling 
  • Top with the salad dressing and enjoy!
  • Serve with guacamole, a side salad, fruit, veggie, etc

So there you have it; a filling meal without too much effort! Enjoy!

Tuesday, August 11, 2015

Fast Chicken Piccata

Last week was a doozy. In the midst of job searching, job interviewing, I still need to keep up with my current position. And yes, my current employer knows I am doing all this. It is an amicable departure. But nonetheless stressful!

I took a vacation day for an interview I had last week. Mind you the interview was only 30 minutes, but it was an hour away. So I was determined to make the most of it! I went to Target and got two new books. I went to the movies and saw Trainwreck. And then I walked around Trader Joe's, wondering what lovely meal I could make later that evening. I had the time and I wanted to do something I had never done before on my own. 

And then it hit me! Chicken Piccata. 

Lemony, tangy, rich, and delicious, this Mediterranean entree is super quick and will delight anyone at your table. It sure surprised Ethan!

Here's what you do....

  • 2 chicken breasts, lightly pounded
  • Salt & pepper
  • Flour, for dredging
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • Juice of two lemons
  • 1/2 cup chicken stock
  • 1 small jar of capers, drained
  • Fresh parsley 
  • Cover a cutting board with plastic wrap. Set the 1 chicken breast at a time on the board and cover with plastic wrap on top. Using a heavy bottom glass or the smooth side of a meat tenderizer, pound the chicken so that it is 1/2 inch thick throughout. 
  • Season the chicken with salt and pepper. Then dredge it in flour. 
  • In a large skillet, heat 2 tablespoons of butter and 3 tablespoons oil. When it starts to sizzle, add the chicken. Cook on one side for 3 minutes and flip.
  • If browned, turn the chicken over and cook for another 3 minutes.
  • Remove and transfer to a plate with paper towels on it. 
  • While the chicken is cooking, combine the lemon juice, chicken stock, and capers. Whisk together.
  • Once the chicken is removed from the pan, add the lemon juice, chicken stock, and capers to it. Bring the broth to a boil, and scrape the bottom to remove the brown bits. You're deglazing now!!
  • Return the chicken to the pan, and simmer for 5 minutes. 
  • Remove the chicken, and then add the remaining 2 tablespoons of butter to the broth. Whisk fast and then pour over your chicken.
Serve on a bed of greens or noodles and enjoy!
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