During these tough times, a little comfort food can go a long way. Whether it’s a bowl of popcorn with your favorite cheese dust or something else, remember to take care of yourself in that sense now perhaps more than ever. (If you need other ways to practice self-care, check out our guide.)
One of the areas we’ve been looking to in terms of being mindful about making comfort food is breakfast. Now that all-you-can-drink mimosa brunches are a thing of the past (remember how cool they were?), we’ve decided to direct our efforts toward making top-notch breakfasts at home. Enter the Mayor of Flavortown himself, Guy Fieri.
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In his 2016 book he delivered us this amazing breakfast burrito recipe. It is a massive ode to everything right about breakfast and, with a recipe that makes enough for four, you’ll easily bring joy to at least three other people in your life.
(Prefer breakfast tacos? Check this out.)
Big Breakfast Burrito
(Makes 4 servings, Time – 45 Minutes)
This is the perfect breakfast to make for everybody when they’re headed out for a hunting trip, sporting event, or anything else that requires the crew to get up before the sun does. To take these big burritos to go, wrap ‘em up tight in foil and they’ll stay nice and warm.
Ingredients:
- 8 large eggs
- 1 tbsp kosher salt
- 8 to 10 turns freshly ground black pepper
- 4 tbsp canola oil
- 1 cup diced sweet onion
- .5 lb diced unpeeled potatoes
- 4 garlic cloves, minced
- 4 12-inch flour tortillas
- .5 lb pepper jack cheese, grated (about 2 cups)
- 2 cups finely sliced lettuce
- 1 lb skirt steak, grilled
- .5 cup Salsa Rojo
- 1 cup Roasted Tomatillo Salsa
- 1 cup Pico de Gallo
- Hot sauce, for serving
- 1 lime, cut into wedges, for serving
Method:
- In a large bowl, whisk the eggs and season with half the salt and pepper. Heat 1 tablespoon of the canola oil in a medium nonstick sauté pan over medium heat. Add the eggs and scramble, stirring with a rubber spatula, until firm, about 2 minutes. Transfer to a plate and set aside.
- Heat 1 tablespoon of the canola oil in a large sauté pan over medium-high heat until hot. Add the onion and remaining salt and sauté until translucent, 4 to 5 minutes. Reduce the heat to medium and add the potatoes. Cook until the potatoes are tender and lightly browned, about 10 minutes. Add the garlic and cook for 1 minute, until fragrant. Remove from the heat and set aside
- Preheat a griddle to medium-high. Pour the remaining 2 tablespoons canola oil on the hot griddle and spread it over the whole surface.
- While the griddle is heating, assemble the breakfast burritos. Place the flour tortillas on a flat surface and sprinkle each one liberally with cheese, keeping a 1-inch edge clean all around the perimeter of the tortilla. Divide each of the following equally among the tortillas, spreading each one evenly across the burrito, keeping the 1-inch edge clear: lettuce, sliced steak, the potato-and-onion mixture, and the scrambled eggs. Spoon some salsa rojo on top of each.
- If necessary, use the back of a spoon to spread the fillings out to 1 inch from the edge of the tortillas. Working with one at a time, fold two opposite sides of the tortilla up around the fillings. While holding those in place with your fingers, use your thumbs to flip the bottom part of the tortilla up and close it over the filling, then continue to roll forward to tightly enclose the filling. Repeat this process with the remaining burritos.
- Place the burritos fold-side down on the griddle and cook for 2 to 3 minutes to melt the cheese and brown the burrito while sealing up the wrap. Flip and cook on the other side for 2 to 3 minutes. Remove the burritos from the griddle and wrap each burrito tightly in foil to keep warm.
- Serve with the roasted tomatillo salsa, pico de gallo, hot sauce, and lime wedges.
Order Guy Fieri Family Food here. Recipe and photo courtesy of Guy Fieri Family Food by Guy Fieri. William Morrow, 2016.
What is chicory coffee? All about this unique variety of our beloved morning drink
Learn about this drink, also known as New Orleans coffee
When the going gets tough, the toughest know how to ration. This culinary notion has been proven time and time again and during the grimmest stretches of wartime or the most meager hours of drought and famine.
Chicory coffee came about under such less-than-ideal circ*mstances and has since become an edible celebrity along the historic streets of New Orleans. Born of restrictive laws that prohibited coffee imports, chicory filled the gap. While it contains no caffeine, it does offer woodsy flavors and a mouthfeel not unlike coffee. To stretch out limited coffee supplies, folks would add chicory to the mix. Like lard, chicory had an ability to extend the lifespan of prominent pantry items.
Napoleon’s blockade in the early 1800s resulted in very small amounts of beans making landfall in France. Similar moves by the powers-that-be at the time in other parts of the world kept coffee away and citizens were, well, jonesing for some. They got creative and went with something that, at the very least, resembled coffee. In turn, chicory coffee was born.
What is chicory coffee?
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The 12 healthiest fruits you can eat right now
Add these fruits to you diet and feel the goodness in your body
Gorging on hotdogs and ice cream is fun. But we should not forget to spruce up our diet with healthier options, like fresh fruits. No one fruit will provide all the nutrition that a person needs in a day. In fact, vegetables are typically more nutrient-rich options and lower in sugar than fruit. However, some nutrients, like vitamin C, are found in higher levels in the latter than the former.
Using the USDA’s FoodData Central as our main source, we researched the nutrient makeup of many popular fruits across the globe to bring you our roundup of the healthiest fruits for this season and beyond. Once you purchase these fruits, you can use them as ingredients for concocting creamy milkshakes or your morning smoothies.
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Make the best ever bruschetta with this simple secret
Don't like raw tomatoes? No problem.
Tomatoes are one of those foods that can be very polarizing. People have strong opinions about these juicy little fruits (yes, fruits) and where they do and do not belong (don't get me started on guacamole). I myself took several years to come around to tomatoes in their full spectrum of delicious possibilities. I always loved tomato soups and sauces, but what I realized as I got older was that while I usually loved cooked tomatoes, I was very skeptical when it came to raw preparations. Still, well into my culinary career and love affair with food, a tomato has to be in beautiful, perfectly ripe shape for me to enjoy it in a raw state. And while summertime is when I love to indulge in bright caprese salads, gorgeously zesty salsas, and silky, spicy gazpachos, most of the year, it's hard to find a tomato I'll enjoy raw. That's why I created this recipe for cooked bruschetta.
Traditionally, bruschetta is comprised of raw tomatoes, garlic, onion, and perhaps a drizzling of balsamic vinegar. Admittedly, when the tomatoes are plump and gorgeous in their summertime bods, I absolutely love this preparation. Unfortunately, though, most of the year, those dazzling tomatoes aren't always readily available. That's why I created this recipe.
If you've ever wondered how to make bruschetta, this recipe isn't exactly the most authentic. But while it isn't necessarily the most traditional, that doesn't stop it from being absolutely delicious. Buttery, perfectly toasted baguette slices are topped with a beautifully caramelized, jammy, and rich tomato, onion, and garlic filling with just the slightest hint of sweetness provided by sauteed red bell pepper. The combination is truly extraordinary and will soon become your go-to appetizer for every party you host.
Bruschetta recipe
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