Since moving to Texas, I’ve fallen in love with the breakfast taco and all of its many possibilities. But these Best Breakfast Burritos by ever-entertaining TK member Bev Weidner caught my eye because of the beautiful mound of spinach on top. That is not something I’ve tried before and I decided it was time. But what is great about these is that they are really your canvas to throw on whatever you love—that’s what makes them delicious.

You will need: olive oil, spinach, egg, tortilla, shredded cheese, hot sauce, salt and pepper, and cilantro or other herbs to garnish. (Plus I added a little something extra that you’ll see later, because I couldn’t help it. That’s just how it goes with these.)

Sprinkle some cheese on a tortilla and pop it in the microwave for about 10 seconds.

Meanwhile, heat the oil in a skillet over medium heat and let the spinach wilt for about 1-2 minutes. Give it a little sprinkle of salt and pepper as you do.

Place it in a nice pile onto your warm tortilla.

Then, remove the pan from the heat and crack your egg into it.

I like this method because if the pan is cool enough, you can scramble it without having to whisk it in a bowl first. No extra dirty dishes!

Add the cooked egg to your warm tortilla.

Then, because I couldn’t help myself, I added avocado. Because I need to. But you can do what moves you.

Sprinkle on your favorite hot sauce!

And dig in.

I overstuffed it, I know. But that’s what napkins are for.

Thanks so much to Bev for this inspiring breakfast dish! Check out her website Bev Cooks for more tasty treats.

Printable Recipe

Best Breakfast Burrito

by Bev Weidner on September 7, 2011 in Breakfast, Eggs September 7, 2011 BreakfastEggs

See post on Bev Weidner’s site!

5.00 Mitt(s) 1 Rating(s)

Prep Time: 1 min

Cook Time: 6 mins

Difficulty: Easy

Servings: 1

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Have 2 minutes in the morning? Make your face AND your belly happy with this one.

Ingredients

• 1 Tablespoon Extra Virgin Olive Oil
• 2 cups Baby Spinach
• 1 whole Egg
• 1 whole Whole Wheat Tortilla
• ¼ cups Shredded Aged Cheddar
• 1 Tablespoon Hot Sauce
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 1 Tablespoon Fresh Cilantro For Garnish

Preparation Instructions

Heat oil in a medium skillet over medium-high. Add spinach to wilt, 2 minutes, if that. Remove spinach from the pan.

Add egg to the skillet, season with salt and pepper, mix to combine, put it back on the heat and scramble for maybe a minute.

In the microwave (hahaha!) melt the cheese on the tortilla for 30 seconds.

Top the tortilla with spinach, egg, a dollop of hot sauce and the cilantro garnish.

Freaking YUM.

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
For years, I have been trying desperately to like coffee. Not because I need the caffeine, and not even because my friends drink it, but because I absolutely adore coffee-flavored foods (read: ice cream, cupcakes, frosting, steak rubs) and it drives me mad that I can’t enjoy the beverage. Plus, I do want to look all cool and casual sitting in a coffee shop and sipping something warm and frothy that has a cute little heart design in the foam. And why can’t actual coffee just TASTE like a frappuccino with ice cream and mocha and whipped cream and tons of sugar?

It’s so not fair.

But it completely makes sense that the minute I saw Kay’s recipe for Coffee BBQ Sauce, I was itching to try it. My husband is the king of condiments in our house, and while he seriously uses cups of ketchup on things like burgers and fries, and while I seriously roll my eyes every single time and scream, “Stop! You’re ruining it!”… BBQ sauce is my favorite go-to dip or topping. I just couldn’t resist.

This sauce is so super simple. To start, you need coffee (so brew a strong pot!), ketchup, your favorite hot sauce, apple cider vinegar, soy sauce, sweet chili sauce, chili powder, cumin, shallots, garlic and brown sugar.

Measure out your ingredients.

Chop up your onion and garlic.

And combine it all in a saucepan.

Mix it up well …

And allow it to come to a boil. Then reduce to a simmer to cook for about 40 minutes or so.

As it cooks, it will bubble and thicken and become just like your favorite BBQ sauce, all tangy and delicious.

And after a few hours of sitting at room temperature, it’s good to go.

This sauce has the perfect consistency and a great balance between a little tanginess and a bit of sweetness. You can taste the coffee—but just a hint of it, and in such a delicious, rich way. We’ve been enjoying this on steak and chicken, and I think it’s one of the best homemade BBQ sauces I’ve made. It’s different from a few other staple sauces I’ve whipped up before, and yes, I find it highly appropriate to have all different kinds of BBQ sauce in the fridge at all times.

Thanks so much Kay for the recipe! Check out her blog The Church Cook, where she serves up incredible dishes every week.

Printable Recipe

Coffee BBQ Sauce

by The Church Cook (Kay Heritage) on June 20, 2012 in Condiments, Sauces June 20, 2012 CondimentsSauces

See post on The Church Cook (Kay Heritage)’s site!

0.00 Mitt(s) 0 Rating(s)

Prep Time: 5 mins

Cook Time: 40 mins

Difficulty: Easy

Servings: 6

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Rich, flavorful, coffee BBQ sauce.

Ingredients

• ½ cups Strong Brewed Coffee
• 1 cup Ketchup
• ¾ cups Firmly Packed Brown Sugar
• ½ cups Apple Cider Vinegar
• ½ cups Finely Chopped Shallots
• ½ cups Sweet Red Chili Sauce
• 2 cloves Garlic, Grated
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Ground Cumin
• 2 Tablespoons Chili Powder
• 1 teaspoon Sriracha Or Tabasco Sauce

Preparation Instructions

Stir all ingredients in a medium sauce pan. Bring to simmer then reduce the heat to low until flavor melds, about 40 minutes, occasionally stirring the sauce. Cool to room temperature and serve. Will keep for about 2 weeks or more in the refrigerator.

Makes about 2 1/2 cups.

 
 
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Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 
Is there anything that epitomizes autumn more than soup made of sweet potato or butternut squash? After a brisk walk through crunchy leaves, bright colors muted and cheeks pink with the chill, nothing warms you to your toes more than a bowl of hearty soup. And the beauty of this Roasted Sweet Potato & Quinoa Soup from Tasty Kitchen member Tara Noland? There’s no cream, so it can be filed under the comforting-bu-healthy category.

Now, let’s get cooking.

Here’s what you’ll need for this recipe: a large sweet potato, olive oil, carrots, half of a sweet onion, garlic, vegetable broth, quinoa (though it’s going to be pre-cooked, unlike what’s shown in this picture), a little butter, panko breadcrumbs and Parmesan cheese. Oh yes, and some salt and pepper.

Preheat the oven to 400ºF. Peel and dice the sweet potato (about ¾-inch cubes).

Place the cubes on a baking sheet and give them a nice little rub with some olive oil and salt.

Roast the sweet potatoes in the oven until they are tender when pierced with a fork, about 20 minutes.

Heat the remaining olive oil in a large saucepan set over medium heat. Add the chopped carrots, sweet onion and garlic, and sauté until the vegetables are tender. Add the sweet potatoes and stir to combine.

Pour in the vegetable or chicken broth and give it a stir. Bring the mixture to a simmer and cook until the vegetables are very tender, 20 to 30 minutes.

Now it’s time to pull out the blender. But first, allow the soup to cool for at least 10 minutes. Believe me, you don’t want to skip this step. (Hot, pureed sweet potatoes do not look good on the ceiling when the lid of the blender blows off!) Of course, you could also use a handheld blender for this job.

Puree the cooled vegetable mixture until it is smooth.

Return the pureed soup to the saucepan, stir in the cooked quinoa and add salt and pepper, to taste.

And now for a quick topping. Don’t skip this step; it really adds some great texture to the soup.

Melt a little butter in a small skillet. Add the panko breadcrumbs and cook, stirring frequently, until light golden brown. Stir in the Parmesan cheese.

Divide the soup between bowls and top each portion with some of the toasted breadcrumbs and minced parsley. Serve it up!

Thanks so much to Tara for this recipe. Be sure to check out Tara’s blog, Noshing with The Nolands for more mouthwatering recipes (I have my eye on her apple crisp with caramel sauce).

Printable Recipe

Roasted Sweet Potato and Quinoa Soup

by Tara Noland @ Noshing With The Nolands on August 28, 2012 in Soups August 28, 2012 Soups

See post on Tara Noland @ Noshing With The Nolands’s site!

5.00 Mitt(s) 7 Rating(s)

Prep Time: 15 mins

Cook Time: 50 mins

Difficulty: Easy

Servings: 4

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This is where healthy and tasting great meet!

Ingredients

• 1 whole Very Large Sweet Potato
• 3 Tablespoons Olive Oil, Divided
• ½ whole Large Sweet Onion, Diced
• 2 whole Carrots, Diced
• 1 clove Garlic (large), Minced
• 32 ounces, fluid Chicken Or Vegetable Stock
• Sea Salt And Pepper, To Taste
• 1 cup Cooked Quinoa
• 1 Tablespoon Butter
• ½ cups Panko Crumbs
• ⅓ cups Parmesan Cheese, Finely Grated
• Parsley, To Garnish

Preparation Instructions

Preheat oven to 400ºF.

Peel and large dice sweet potato. Place sweet potato on a rimmed baking sheet and drizzle with 2 tablespoons olive oil and sea salt. Roast in the oven for 20 minutes.

In a large pot, heat the remaining tablespoon of oil and saute onion, garlic, and carrot until tender. Add potato to the onion mixture and add the chicken stock. Simmer for 20-30 minutes until all vegetables are completely tender. With a hand blender or standing blender, mix until pureed. Adjust seasoning. Add quinoa and reheat.

For the panko topping, melt the butter in a small fry pan and add the panko and cook until lightly browned. Add the Parmesan and stir to combine.

Top each bowl of soup with the panko crumbs and garnish with the parsley.

 
 
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Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

 
Heather Christo’s recipe box is full of recipes that I want to make. This one, for Spicy Pickled Cucumbers recently caught my eye because it is perfect for days when you want something refreshing and chilled that you can mix and match with so many other dishes.

You start with: a large cucumber, rice wine vinegar, sugar, kosher salt, and crushed red pepper flakes. This would also be nice if you added some fresh herbs at the end!

Start by thinly slicing the cucumbers, as thinly as you can manage. Set them aside.

Pour your rice vinegar in a saucepan.

Next add the sugar.

Then the salt!

Then the red pepper flakes for a little kick.

Bring the mixture to a simmer over medium heat and whisk until the sugar and salt dissolve fully.

Remove the pot from the heat and let the liquid cool completely.

Then place your cucumbers in a bowl and pour the pickling liquid over them.

Stir them well and let them sit in the refrigerator, making sure to stir them every so often so that the flavors really blend together and the cucumbers pickle evenly.

This dish is wonderful with some chunks of tofu, or a medley of other summer vegetables. It could also be a condiment on a sandwich or stored in a jar for a rainy day.

Thank you to Heather for another winner. Check out her website for more recipes and home entertaining tips!

Printable Recipe

Spicy Pickled Cucumbers

by Heather Christo on May 2, 2012 in Sides May 2, 2012 Sides

See post on Heather Christo’s site!

5.00 Mitt(s) 7 Rating(s)

Prep Time: 5 mins

Cook Time: 5 mins

Difficulty: Easy

Servings: 8

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You can eat these just as a little salad, or as the perfect crunchy, sweet, salty and spicy addition to a sandwich.

Ingredients

• 1 whole Large English Cucumber
• 1 cup Rice Wine Vinegar
• ¼ cups Sugar
• 2 teaspoons Kosher Salt
• ¼ teaspoons Crushed Red Pepper Flakes

Preparation Instructions

1. Thinly slice the cucumber, and set aside.

2. Warm the rice wine vinegar, sugar, salt and red pepper flakes in a small saucepan. When you have brought it to a simmer, whisk well to make sure that the sugar and salt have dissolved.

3. Transfer it to a bowl and let it cool completely.

4. When the liquid is cool, add the cucumber slices.

5. Refrigerate until ready to serve.

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

  This Avocado and Cilantro Dressing from TK member Guilty Kitchen is light and fluffy and so versatile. And the dressing can be used for so many purposes. I could also just eat it by the spoonful. That’s enough of a purpose for me! What is also nice is that it stores well for several […]

One of the things I love about Tasty Kitchen is that it encourages me to expand my coking repertoire. This Thai Fish Curry had so many of my favorite ingredients in there, from green curry paste, to coconut milk, to fried basil.