The Perfect Breakfast Burrito

Today, I finally figured out how to make my own version of the perfect breakfast burrito, and you will not believe how easy it is! It's really filling and also great for brunch or lunch.

Bacon, Egg, and Green Onion Burrito

Ingredients (serves 2):

5 strips of thick cut bacon, chopped in small pieces

4 eggs

4 strips of green onion, chopped in small pieces

2 flour tortillas

Sriracha to taste

1. Cook bacon until crispy. Drain with paper towels and set aside. Keep 2 tablespoons of bacon fat in the pan, and discard the rest.

2. Beat the eggs and add the green onion. Cook scrambled in bacon fat.

3. Lay flour tortilla flat on a plate and put scrambled eggs in the middle. Season with Sriracha and add bacon. Roll to make a burrito.

That's it.

Three simple steps and you get this...

Yum!

I thought of adding refried beans, which you can. But the bacon, eggs, and green onion stand great on its own. No need to add salt or pepper as the bacon fat already gives enough flavor!

Enjoy!

Yum Approved: Sautéed Kale With An Asian Twist

For dinner tonight, we had chicken adobo, a traditional Filipino dish that is quick, easy, and specially meant for the tired-slash-lazy cook. The Filipino adobo is different from Mexican adobo, as we prepare it by cooking meat or vegetables with vinegar and soy sauce. I followed this recipe of chicken adobo from Panlasang Pinoy.

Traditionally, my family would pair a meaty dish like adobo with a side of vegetables, most of the time sautéed with garlic, onions, tomatoes, and fish sauce. If not cooked, we like our side of vegetables raw and tossed in bagoong.

I had a bunch of green leafy veggies to choose from in my fridge tonight, so I decided to use some of my fresh kale. I was craving my mom and grandma's traditional sautéed veggies, but didn't want the extra saltiness from the fish sauce, since the adobo was already drenched in soy sauce. I thought I could use sesame oil instead, and this was what I came up with...

I honestly don't know what to call it except yummy.

What you'll need to do:

• Thoroughly wash kale heads and pull out leaves from the stem. I used 4-5 stalks of big, leafy, abundant kale, and it was able to serve two people plus a little extra for lunch tomorrow. Remember that any green leafy veggie will eventually wilt when cooked, so be generous with your kale.
• Heat a little bit of vegetable oil in a pan. When I say a little bit, I mean just enough to help out the onions and tomatoes, which you will sautée once the oil is heated. Remember that we are also about to use sesame oil, so don't overdo it.
• When the onions are translucent and the tomatoes are soft, toss in your kale leaves. Drizzle sesame oil over your kale leaves. The amount depends on how much you like the wonderful flavor of sesame seeds.
• Sprinkle some garlic powder and your desired amount of chili flakes for an added kick.
• Cook until kale leaves are wilted. Salt and pepper to taste.
• Plate, and top with seaweed slivers.

Bon appétit!

Quick, Easy, Yummy: Salmon With Balsamic Glaze and Spinaquinoa

My husband and I try to keep it quick, easy, and yummy on a daily basis if we can help it. This is one of our favorite meals to enjoy on a busy evening.

I normally enjoy salmon baked or in a sinigang stew, but when I'm in a hurry, I just toss it in a pan to fry. It's a no-brainer and totally foolproof.

You will need:

• Fresh salmon fillets. Go to your local fishmonger, and do NOT use frozen fillets, like, ever.
• Balsamic vinegar. The amount depends on how much salmon you have; you're going to use it to glaze your cooked salmon. For every pound of salmon, use a third of a cup of balsamic vinegar, plus a quarter cup of water.
• The juice of half a lemon, more should your taste buds desire. But really, half a lemon should be enough.
• If you're using a third of a cup of balsamic vinegar, use a quarter of a cup of light, packed brown sugar. Do the math if you're using more or less.
• Sea salt and black pepper
• Olive oil and a tablespoon of butter to coat your pan
• Chopped green onions. My husband and I like a LOT of green onion. But you can use it for added taste or garnish.
• For the spinaquinoa -- my twist on your regular side dish of quinoa -- you will need quinoa (obviously), and fresh baby spinach.

What you will need to do:

• Pat salmon dry and season both sides with sea salt and pepper. Set aside.
• I like doing the balsamic glaze beforehand. Add balsamic vinegar, water, lemon juice, and brown sugar in a small bowl, and whisk until sugar is dissolved. Set aside.
• Heat pan to medium and coat with olive oil and butter. Once butter is melted, place salmon in pan skin side down and cook 5-6 minutes or until fish is half-cooked. You can see when the fish becomes lighter in color halfway through.
• Flip fish and cook another 4-5 minutes or until fully cooked. Plate your fish.
• Pour balsamic mixture in pan. It will sizzle, but fear not. Stir occasionally and let cook until mixture is thick, about 6-8 minutes, depending on how thick you want it, really.
• Pour glaze on top of cooked salmon and top with chopped green onions.

Oh, while all this is happening, you might also want to start cooking your quinoa based on package instructions. To make spinaquinoa, once quinoa is cooked, turn heat down, and toss as much or as little baby spinach as you want into the quinoa and mix until spinach is wilted and well incorporated.

Et voila! Quick, easy, and yummy salmon with balsamic glaze and spinaquinoa. You can also do kale and quinoa (can't think of a witty nickname for it).

For dessert, and to continue our attempt to be healthy, I whipped up a fancy raspberry with Greek yogurt and fresh mint concoction, topped with agave nectar. It didn't turn out so well, so it didn't make it in the blog.

Our attempt to do overnight oats will not make it in the blog, either.