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.
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Since then, all types of cold coffee beverages have hit the market, including cold brew, nitro cold brew, and more. Cold brew coffee and iced coffee are often confused with one another based on their similar appearance, yet each has its flavor profile. Below, we'll break down the differences between cold brew and iced coffee, including each drink's caffeine content and acidity.
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Make this chicken pot pie and you'll want this hearty meal year-round
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Note these tips to get your homemade chicken pot pie just perfect for a night in.
The crust
A key tip to remember when making pie crust is to use chilled butter. This step is critical for a flaky crust. If the butter is too warm when added to the flour, it will mix too thoroughly, ensuring a crust that is tough and hard. To avoid this, keep the butter cold until the last possible moment before mixing with the flour. If pressed for time, a good-quality, store-bought pie crust will also work.
The chicken
For the best chicken filling, roast a whole chicken beforehand. This added step, although time-consuming, will ensure a more flavorful and complex chicken filling. To roast a whole chicken, season the bird with your choice of herbs and spices (try to match the roasting flavoring profile with the filling used later), and cook. When the chicken has cooled, simply tear apart the meat from the bone and set it aside. Keep the bones — these can be used to make a tasty chicken soup or broth for your chicken pot pie filling.
Storage
Chicken pot pie is a great item to freeze. Not only will the chicken filling freeze well, but an entire pie keeps well in the freezer. Cooks can also choose to make smaller pies and freeze them for quick future meals. Simply take it out and pop it in the oven for a hassle-free meal. Any leftover chicken broth should also be frozen. A helpful trick is to freeze leftover broth in ice cube trays, especially if the broth is particularly rich. These cubes of broth can be popped out and used for easy cooking.
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