burritos

Freezer Breakfast Burritos

September 6, 2016

Labor Day weekend is over. I am in mourning.

First, I am not ready to get back to work after the 3 day weekend. I’m just not.

Secondly, I just can’t believe its already September.

How is 2016 flying back so quickly?

I already ad my first PSL of the year!!! It was bliss. But let’s be honest, I did feel kinda gross afterwards. My body was like, “what have you done?!?!” So much sugar in a drink! So much fat! Def a treat from my black coldbrews. ha!

Anyway, it feels like everything is speeding by so quickly. I can’t believe it. I am going to have a 3 year old soon. I can’t even think about it. (Nor, can I deal with the fact that Autumn is back in a crib… I’ll save that for another post!) And biggest of all, we’ll have a house soon!!! It makes me so super excited to think about it.

Then I’ll be busy with that and speed will fly by and ugh, I can’t think about it!!

The #1 thing I can’t think about is buying so much stuff for the house.

Actually, that will be loads of fun. But bye-bye money!

My husband has started a mega list of things we need and want for the house from the refrigerator, sofa, storage options in the garage, and the rain barrels we plan to get. It’s all about staying on budget and watching out for sales!

Thankfully, we have been living at my Dad’s since moving down to FL so we are saying loads of money on rent (thanks Dad!) so that is a huge help for us.

As well, I have been doing my best to cut out getting breakfast out. Making quick stops to Starbucks or Dunkin’ or the local deli just kills the budget. $4 here. $7 here. $5 here. It all adds up.

So, these freezer burritos are a big help with saving money and for making the mornings a lot more manageable too. We can toss the burritos in the microwave while getting ready and they are done in just a few minutes, ready to enjoy!

I layered the ingredients on the burrito but I think I will mix everything together and then fill the burritos for a more even bite. But, it all works!

I hope these Freezer Breakfast Burritos will speed up your morning and put a bit of pep into your step with a quick, affordable breakfast.

Freezer Breakfast Burritos

Makes 6 burritos

Ingredients

12 ounces of bacon, cut into 1/2″ wide strips
12 eggs, beaten
1/4 Cup diced green onion
15 ounce can of black beans, drained and rinsed
2 Cups of shredded Mexican style cheese blend
1 Cup salsa
pickled jalapeno slices, optional
burrito sized tortillas

Process

Cook the bacon in a large skillet until crisp.
Cook the eggs in a skillet sprayed with non-stick cooking spray. Scramble the eggs. Once cooked, mix in the green onion.
Arrange all the tortillas on a clean work surface.
Evenly add all the fillings to the burritos- egg, bacon, beans, cheese, salsa, and jalapenos.
Form the burritos by folding over the ends and then rolling tightly.
Wrap the burritos in plastic wrap. Arrange on a cookie tray. Place in your freezer. Once frozen, package up the burritos in large plastic zip top bags for storage.
When ready to enjoy, unwrap from the plastic wrap, then wrap in a paper towel and place on a microwave safe plate. Microwave for 2 minutes, flip over. Then microwave for another 2 minutes. Let rest for at least 1 minute prior to enjoying.

Breakfast Burritos

May 11, 2012

One of my favorite things about the weekend is that we can enjoy a leisurely breakfast together. Our Saturday’s are typically crazy so we really savor our Sunday mornings. The paper comes and that is the day when we make breakfast. Before we had a coffee maker Price would leave to get coffees while I cooked. Before we had a coffee maker, Price would leave to get coffees while I cooked. He would come back with a massive hot coffee for himself and a massive iced coffee for me. Now that we have a coffee maker we make breakfast together (if I can pry him away from Sports Center) and sip mugs of hot coffee all morning while we go through the paper. Clearly, we are 80 years old deep down…

This breakfast came together rather quickly as I had thought about it the night before. We were making dinner and having baked potatoes with it and figured I would throw a few extra potatoes on the baking sheet to use for breakfast hash. Well, when the time came to make breakfast, we decided that breakfast burritos would be fun so we whipped them up quickly.

It is a quick breakfast that only really dirties 1 skillet. The hardest part is not to fill your burrito too much. If that just happens, then grab a fork and take a bit off the top so you can roll your burrito! I would have preferred to have black beans in my burrito, but didn’t feel like opening a can for just a bit of beans so I opted out. We enjoyed these because they were so good, simple, and filling. Plus, they are a great way of using up large burrito or sandwich wraps at the end of a week.

Breakfast Burritos

serves 4

Ingredients

4 slices of bacon
2 baked potatoes, chopped
1/2 white onion, sliced
3 tablespoons taco seasoning mix
2 tablespoons water
8 eggs: 4 whole eggs, 4 egg whites
4 burrito tortilla wraps
1 cup of shredded cheese, such as chedder or montery jack
1 large tomato or 1/2 cup salsa
1 cup sour cream
sliced pickled jalapenos and black olives, optional

Process

Cook the bacon in a large skillet over medium heat. When done, reserve 2 tablespoons bacon drippings in the skillet and set aside on paper towel lined dish.
In the same skillet add the onion and potatoes. When they have browned, add in the taco seasoning and water to the skillet. Gently mix
While the potatoes and onions are cooking, beat together the eggs in a large bowl.
Once the potatoes and onions have adsorbed the water, push the mixture to one side and add the eggs to the other side of the skillet. Scramble the eggs together with a rubber spatula as they cook. As the eggs begin to set, combine the eggs with the potato and onions. Continue to gently cook on low until done.
Assemble the burritos but laying out a burrito tortilla on your work surface. Add 1/4 of the egg mixture to the 1 side of the burrito. Break 1 strip of bacon apart in half an place on the eggs. Add the your desired toppings, such as the tomatoes and cheese.
To wrap the burrito, fold over the short ends of the wrap. Your burrito is now longer than it is wide. Begin to roll the end with the mixture over, while keeping the sides in, until you have completely rolled the entire burrito together.
In a large skillet or grill pan on medium-high, place your burritos flap side down so the flap will seal closed. Flip over once to allow the other side to crisp as well. If you burrito was too full, or if you prefer to not have the burrito warp crisp, then wrap the burrito in aluminum foil to help keep it all together.

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Burrito Bowl Numero Dos

February 24, 2012

I had such a great time at the first Burrito Bowl last year that when this year’s event was announced I knew I had to go. Emily and I ended up buying tickets for the Feb 4th event right after they went on sale, which was a good thing since this was a sell out event. As with last year we arrived nice an early and still had to wait in long line to get into The Rattlesnake Bar and Grill, the hosting restaurant. It was clear that people were amped to attend the Burrito Bowl 2, and rightfully so!

Like the first year, there were several stations set up around the restaurant for people to chat with the chef and grab a burrito. There were 9 stations set up featuring places such as Boloco to Taranta.

Great Presentation for the Texas “7 Layer Dip” Burrito from Chef Jon Gilman from Church.

It was really obvious that this burrito was themed around Seattle because it had a spicy seafood mixture in there and was accompanied by a salsa roja. Andy Husbands (Tremont 647) is from Seattle so maybe he had unfair advantage getting a city that he knows so well, but in the end I am glad because it was so good. And I was not the only one to think so being that Andy’s burrito won Judge’s pick! Congrats!

Since The Rattlesnake is one of our favorte places to eat it was no surprise that Brian Poe made a great burrito. This had Velveeta in it! ha!

This ‘burrito’ was made to represent Pittsburg. hmm this? Pittsburg? Well, the Steeler’s heavenly locked Troy Polamalu is Samoan, which is what inspired this burrito. It was not my favorite because the pineapple pork was a bit hard to eat without cutting, however itw as vary flavorful.

Both Emily and I voted that the Korean-inspired burrito from Marc Orfaly of Pigalle was our favorite. We enjoyed the kimchi and soy aioli that topped the pork burrito. I have not had much kimchi before but really liked the flavor it added to the burrito. It was clearly Asian but still very subtle.

Brian Roche of Lolita Cocina and Tequila Bar made a San Francisco-inspired burrito, which was voted by the crowd as the favorite securing his win for Burrito Bowl II! Congrats!

I already can’t wait to attend next year’s event.

BTW… here I am (with my Heidi braids) on the Boston.com website 🙂

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

#Burritup

May 19, 2011

Last Thursday Price and I went on a burrito crawl call Burritup. I had seen some tweets, using the hash-tag #burritup, about the event so we RSVP’d to chow down on some burritos.

The first stop was Boloco at 2 Park Plaza. They had a deal for the group of us- 2 mini burritos and a fountain drink for $5. Great deal. While there they also passed around a sampling of a smoothie with nutella and marshmallow fluff. It was intense. Once our orders were done we headed outside to eat out mini’s. I got bowls to avoid the flour tortillas (gluten).

The next stop was Anna’s Taqueria. We walked along the Common and through Beacon Hill to get there. I can’t lie, I don’t like Anna’s burritos. At all. I have an issue with their meat, actually chopped meat in general, at least with the Boloco bowls I can look at it before taking a bite. So I passed my complimentary free burrito pass on to Price so he could save it for another day. He used his free burrito pass happily. I ended up getting some chips and guac and a horchata. I will pass on burritos at Anna’s but I will never pass up on their horchata since it was so good.

After both burritos at both locations, Price had a food baby. We named him Jesus seeing fitting that it was a Spanish name.

While there they made us The Cubio. They pitch this as a 3′ long burrito but I have to say it’s much smaller than that. It’s 3 12″ tortillas overlapped and stuffed full, but def not 3′ long. Do the math- it’s not possible. Regardless of the exact size of it, was entertaining to watch it being made. Also entertaining to watch 2 guys have a lady and the tramp moment with it as they took a bite from each end.

Ole! First Annual Burrito Bowl Recap

February 8, 2011

When I first saw a tweet about the First Annual Burrito Bowl at Rattlesnake Bar I knew that I would have to rush to get tickets to attend this event. Thankfully I did because the event sold out and was a blast.

It’s no secret that Rattlesnake is one of my favorite places in Boston. So I obviously could not miss a chance to go there, while enjoying this burrito battle. The premise was simple, top chefs in the Boston area “serving up an edible homage to their favorite NFL team” making burritos to be judged by a panel and by the public.

Natalie, Jason, Price and I arrived early to grab some seating for us since we knew it would be packed. Emily and Peter followed shortly thereafter to pile in the booth after us. We all took turns supervising bags and coats while roaming around taking bowls back to sample together. An afternoon as simple as sampling the various burritos and enjoyed some beers and margaritas* results in some heated debate regarding the burritos.

– The frito pie inspired one was really good, however not really a burrito!

– The one with the roasted pig was fatty and there was some idenitifiable thing in the rice that was really chewy. However, it had a good slaw on it. Also, it had a QR code on it directing you to the recipe, which is fun and creative

– The New Orleans Saint’s one was a favorite since they fried each piece of fish at the station so it was hot and crispy. I would love this as a whole dish.

-The only one that resembled a burrito was submitted by Brian Poe (host) and consisted of chicken braised in duck fat. The sauce served with that was amazing.

Seeing a packed restaurant with people buried over bowls of burritos and chefs conversing together about their recipes just proves that food is a great connector. It certainly brought us all together to enjoy a rainy Saturday afternoon.

The line up:

Jason Hutchinson of Boloco, Laura Henry-Zoubir of Church, Jason Santos of Gargoyles on the Square, Erwin Ramos of Ole, Brian Poe of Poe’s Kitchen at The Rattlesnake, Jose Duarte from Taranta, Andy Husbands of Tremont 647.

The winners:

Judged: The roasted pig buritto bowl from Jose Duarte (Taranta)… not my favorite

People’s Choice: Frito Pie burrito from Jason Santos (Gargoyles on the Square)… not a burrito!

UPDATE: RECIPES FROM THE EVENT! FIRST ANNUAL BURRITO BOWL RECIPES

I really enjoyed the event. It gave me the opportunity to see food bloggers Jacki and Meesh from Just Add Cheese and Bianca from Confessions of a Chocoholic. Getting a chance to taste different plates from great restuarnts I have not been to was a great experience. Plus I can’t deny that I enjoyed the 3 margaritas I had.