Recipe: Breakfast Burrito


My boyfriend made for me a couple of weeks ago and it was so good I just had to try making it myself. Of course, he’s probably the better cook so my recreation wasn’t entirely spot on, but it was still pretty darn good. Although I love breakfast and Mexican food, I’m a purest when it comes to mixing food genres, so I was skeptical. But I really do like this recipe –it’s quick, easy, and tasty.


– Eggs

– Salsa

– Spinach

– Cheese

– Tortilla

– Sriracha

1. Heat up tortilla in skillet or microwave and set aside


2. Wilt spinach in skillet using olive oil


3. Add salsa to skillet to warm (not too much, I personally got a bit overenthusiastic)

4. In a mixing bowl, scramble eggs (I used 3 for one burrito and that was way too much, I’d suggest 2) and stir in sriracha sauce


5. Pour eggs into skillet and scramble


6. Add shredded cheese and cook until melted


7. Put contents of skillet into tortilla


8. Enjoy!

Recipe: Crock Pot Vegetable and Black Bean Chili


This was a recipe that was inspired by looking at a ton of chili recipes, but ultimately was a product of me just making things up as I went along. I really had no idea what I was getting into or what I’d end up with, but to my surprise, it turned out great. By the time I was done I wasn’t even entirely sure if it counted as chili. It began as a simple black bean chili, but then it turned into an extremely vegetable heavy stew/chili, then I was possessed by some strange desire to dump some pasta in it. So I’m going to call it chili for ease, but it really is some sort of chili/stew/vegetable bake/goulash hybrid at this point. Regardless of what it is, it sure tastes good (and is pretty good for you).

Next time, I would like to use tomato paste, because as is, there wasn’t a lot of liquid. Also, I’d like to have more beans per veggies, maybe even add a couple of types of beans. I’m not sure if I’d use the pasta  again or not, it definitely helped bulk it up, but it might have been a bit too hearty.


– Black beans

– Canned diced tomatoes

– Corn

– Fresh tomatoes

– Green onions

– White onions

– Jalapeno

– Red Pepper

– Sriracha sauce

– Parmesan

– Chili seasoning packet (or your preferred chili spices)

– Pasta (optional)

– Shredded cheese (to top)


1.  Cop all veggies into bite size pieces

2. Pour bean beans and diced tomatoes into slow cooker (with liquid)

3. Add in vegetables

4. Stir in chili seasoning, sriracha sauce, and a sprinkling of Parmesan cheese


5. Cook on low for 6 to 8 hours with the top on. I cooked for the last hour  with the top off to try and thicken up the liquid part, but it would probably be better to add tomato paste.

6. Cook pasta according to instructions on box


7. Mix pasta into chili (or keep separate and top pasta with chili)

8. Top chili with shredded cheese right before serving


9. Enjoy!

Recipe: Baked Egg Boat


In my pre-blogging days, I gave this recipe a try, and it was a complete disaster. The egg filling leaked out at some point during the baking and I ruined the recipe and the pan. This time, I was sure to use thick break and not puncture it during the cutting up process. I made this at the beginning of the week with the intention of reheating a slice every morning for breakfast, but after a slight reheat mishap this morning, I think this recipe might be better suited to be eaten in one go, maybe for a family breakfast/brunch. I attempted to reheat it on broil this morning, but that ended up with burnt bread and cold eggs (yuck). I’ll probably try the microwave next time. My other advice would be to add enough veggies and cheese, I eyeballed my ratios, and it came out a bit too egg heavy. Also, the original calls for heavy cream, which I didn’t have so I just used milk, but I think that at least half and half might be needed to give it some creaminess.

Here’s the original: . Publishing fun fact: you actually can’t copyright recipes. However, if I use a specific recipe (instead of a conflation of recipes as I usually do) I’ll try to give a link.


– Loaf of bread (a french baguette would probably be better than my loaf of Italian)

– Green onion

– Shredded cheese

– Bacon

– Tomatoes

– Eggs (I used approx 10 eggs for my recipe, but the original called for 5, I would change this depending on the type/size of bread)

– Milk/other dairy product (the higher the fat content, probably the more delicious)


1. Preheat oven to 350

2. Cut top part out of the loaf of bread. Be VERY careful not to compromise the integrity of the boat structure, or you might spring a leak and drown in a mess of egg


3. Cook bacon and cut into small pieces

4. Cut tomato into small pieces

5. Mix together egg and milk/half and half/heavy cream (whatever)

6. Mix together the rest of the ingredients with egg/dairy mix

7. Season mixture with salt pepper (I also added oregano, because I’m really into oregano)

8. Carefully pour mixture into the bread, being careful not to overfill it.


9.  Well, this is the tricky part. In theory, you should be able to bake this for 20-25 minutes and it will be done, but in my easy bake oven it took over an hour. All I can advise is wait until the middle of the egg is puffed up and set (you don’t want uncooked eggs…ugh).


10. Enjoy!


Update: Reheat this in the microwave, save yourself

A Better Way to Reheat Pizza?

So I love cooking as much as the next food blogger, but sometimes you have a leftover pizza in the fridge (hey, one of the tenants of this blog is cheapness, and pizza leftovers are pretty cheap). I also love pizza, I think it’s one of the best foods in the world. However, I usually have a bit of an issue with reheating pizza, as many of us do.  Sure, when you first pick it up/ have it delivered it’s hot and delicious, but the leftovers can be…rough. Sure, the next day it’ll be ok, especially if you like cold leftovers (I personally don’t). But after that, well, the quality of the pizza deteriorates quickly.

One of the rules of pizza leftovers that I totally forgot this time around was to not refrigerate, but rather to freeze each individual slice for better quality. Shame on me

However, when it came to reheating, my instincts told me that the best course of action would be to bake it in the oven on low heat. This strategy was fine, but eventually I began to wonder…is there a better way to reheat pizza?

I decided to use one of my best kitchen tools to find out– Google. After a quick browse on the internet, I found a pizza reheating strategy that had never occurred to me, heating it up on the stove top. So, I generally followed the instructions:

First I turned the stove top to medium heat.


Then, I put in the pizza in the pan and covered it.


I waited for what felt like an eternity…


And finally it was done. The pizza turned out pretty well, i could definitely see some of the benefits. The crust was crispy, and the cheese was gooey, but it somehow acquired a  weird flavor, which could be due to my pan. I don’t know if I’m 100% sold on this new method, but I think I’ll try it again with better prep. If anyone out there has any tips/where I went wrong, let me know!


Recipe: English Muffin Egg Sandwich


Despite my recent failure in the egg white department, I jumped back on the breakfast horse with this standard. This is a simple, tasty, quick breakfast that even someone like me (who likes sleeping in as long as possible) can cook before class.


– Eggs/egg whites

– Preferred type of bread (I like English muffins)

– Cheese slices

1. Set oven to broil

2. Scramble some eggs (or egg whites)

3.Put eggs onto English muffin halves


4.Top eggs with slices of cheese


5. Bake in oven on broil for a few minutes (5-10)

6. Enjoy!


Kitchen Failure: Spicy Cheesy Egg Whites

Although I created this blog in order to chronicle my recipe ideas and suggestions, I also thought it might be nice to share some of my cooking failures (we all have them). This is to not only inspire, but to warn others of what not to make. Also, if anyone out there has any suggestions to do better in the future or let me know where I went wrong.

This installment of kitchen failure is called”spicy cheesy egg whites.” Sounds good in theory, right? Well, something about this recipe went horribly wrong.

I mean, look at this picture:



That just does not look right (nor did it taste right). The sickly pink tint, the disgusting texture…it was all just awful.

Basically, I scrambled some egg whites, added Sriracha, added cheese and attempted to eat it. Notice i say attempted, because I didn’t make it through. Was it the ratio or spicy to cheesy? Was it the choice of provolone cheese? Maybe the fact that I used egg whites instead of eggs?

In the past, I’ve made spicy cheesy eggs before and it turned out fine, but this was my first time with egg whites, so I’m inclined to think that was the problem. Maybe the lack of the yolk really threw it all off?

Regardless, I ended up just eating leftovers instead…