My New Mexican Breakfast Burrito

Thank you Trader Joes for making the roasted green chili that I long for, more accessible to me. This 79 cent small can of green goodness brings me back to my 

New Mexican roots. My recipe is a re-creation of my favorite breakfast burrito growing up from a classic drive-in called  Hurricanes in Albuquerque, NM. With lots of patience and love- I've come quite close to my memory of the original. 

Ingredients:

·      2 Potatoes

·      ½ Onion

·      2 Garlic Cloves

·      1 pinch of Dried Oregano

·      Salt & Pepper

·      4 Bacon Strips

·      1 cup Chicken Broth

·      1 or 2 table spoons of Flour

·      1 can Chopped New Mexican Green Chili (Trader Joes)

·      2 Tortillas

·      3 Eggs

·      1 cup Shredded Chedder

Prep Work:

·      Dice Potatoes and Onions into small pieces- the smaller they are the faster they cook (but not too small)

·      Cook Potatoes with garlic and olive oil over stove until almost cooked through before adding in onions

·      Season with salt, pepper, & oregano

·      Cook Bacon in separate pan until crispy

·      Save one or two table spoons of bacon fat for rue

·      Remove potatoes and onions from skillet

·      With the stove on- add equal parts flour and bacon fat to create rue in skillet

·      Once fat and flour have combined and rue starts to lightly brown- add chicken broth, water, and can of green chili

·      Mix with potatoes and onions and let simmer, add more liquid as the sauce reduces quickly

·      Season with Salt and Pepper

Burrito Time:

·      Heat Tortilla over stove

• Layer with scrambled eggs, shredded cheddar cheese & green chili mixture
• Final Touch- add cooked bacon
• Fold & Eat

Sopressata, Crumpet, and Egg Yumminess

This kind of reminds me of Eggs Benedict but so much healthier and you use the yolk as the sauce instead of hollandaise. Enjoy!

Ingredients:

• Crumpets from Trader Joe's (stock up!)
  
• 1 Egg per crumpet
  
• Sopressata or any other Italian salami of your choice. 

Quick & Easy Directions:

• Toast Crumpet - you can spread little butter on top if you'd like.
  
• Fry an egg and keep the yolk runny
• With a fork- poke more holes into the side of the crumpet that appears to have more pores.
• Lay the fried egg carefully onto the crumpet. 
• Gently pierce the egg with a fork all the way through to the crumpet. You want the yolk to soak into the crumpet
• Top with 1 or 2 slices of Sopressata
• Season with Salt & Pepper 
• Shaved Parmesan optional

Quick & Easy Apple Pie

Peel and slice 4 to 5 Granny Smith apples into thin wedges
Saute apples in melted butter until soft
Mix in 2 tbsp. of brown sugar & 2 tbsp. of maple syrup

Poor apples into store bought Graham cracker pie crust

I used an apple crisp recipe for my Pie Topping:
(For easy clean up- mix in large zip lock bag)
-3/4 cup all-purpose flour
-1/3 cup brown sugar
-1/4 teaspoon ground cinnamon
-1/4 teaspoon salt
-6 tablespoons of room temperature butter
-1/4 cup coarsely chopped pecans

Bake in oven at 375° for 15 minutes- until crust is cooked.

Finishing touch- serve with vanilla ice cream!

Fat Girl Friday

A tradition that my dear friends Luke and Jordan first started half a decade ago in their Washington Heights apartment continues....

This tradition entails inviting friends over to gorge in cheap junk food you would never allow yourself to have otherwise. We sit around and watch movies and eat to our hearts content all while gaining three to five pounds in one evening! It's quite guiltless when everyone is doing it but you're body definitely takes a beating the next day.

I thought it might be fun to share with you our FGF Menu!

Just in case you decide to be brave enough to host one as well!

What we inhaled at our Annual Fat Girl Friday:

• Chicken Nuggets 
• Tater Tots 
• Honey Mustard Dipping Sauce: Equal Parts of Honey, Mayonnaise, & Yellow Mustard 
• Nathans Crinkle Cut Fries covered in Utz Cheese
• Guacamole: 4 ripe avocados, half a red onion diced, 2 tomatoes diced & drained, 1 serrano/jalepeno pepper, 1 lime juiced, 1 tbsp cumin powder, and season with salt and pepper
• Store bought salsa of your choice
• Tortilla chips of course
  
• Doughnut Plant Donuts (www.doughnutplant.com) cut up and served with Breyers All Natural Vanilla Ice Cream 

Beverages included wine, beer, & bourbon! 
Movies we watched: "Drop Dead Gorgeous" & the "Glass Bottom Boat"

This is a tradition that should happen only once a year or not at all!  

Vegetarian New Mexican Lasagna

Ingredients:

• 18-24 Small Corn Tortillas
• 2 cans of Black Refried Beans
• 1 cup Yellow Rice
  
• 1 Red Onion- chopped
• 2 Roasted Red Bell Peppers- chopped
• 2 cans/2cups of New Mexican Green Chili *You can buy small cans at Trader Joes, unless of course you're in NM
• 1 Garlic Clove
• 2-3 Small Fresh Tomatoes- chopped
• 2 8 oz cans Tomato Sauce
• 1 cup of shredded Cheddar Cheese
• 1 cup of shredded Mozzarella Cheese
• Half an Iceberg Lettuce- Shredded
• 1 tablespoon Mexican Oregano
• Salt & Pepper to taste
  

Directions:

• Cook chopped red onions with Garlic, & Roasted Red Bell Peppers.
• Mix with cooked Yellow Rice and season with Mexican Oregano, Salt & Pepper.
• Heat up Black Refried Beans.
• Lightly cook corn tortillas on either side.
• In a rectangular deep baking pan- Layer the Mexican Lasagna as follows:
• Corn Tortillas- 6 to 8 per layer depending on size of pan
• Refried Beans
• Rice, Red Onion, & Red Bell Pepper Mixture
• Chopped Fresh Tomatoes
• Tomato Sauce (1 8 oz can per layer)
• Cheddar & Mozzarella Mixture
• Repeat Above
  
• Top Layer: Just Cheese
• Bake in oven at 425 for 15 minutes
• Garnish with layer of sour cream, shredded iceberg lettuce, & fresh tomatoes.