Jake’s Breakfast Burritos

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My brother, Jake, maybe in love with making these breakfast burritos. At first, I didn’t get it, but now after making them myself I definitely understand the hype. These breakfast burritos are amazing for meal prepping, but also perfect for clearing out your fridge of that extra produce. I added spinach, which Jake does not have in his burritos, he instead uses red & green peppers, but use what you like!

Ingredients

  • 6 Eggs
  • 4 Strips of Bacon, sliced
  • 1 TSP Garlic, Minced
  • 1 Cup Spinach
  • 1/2 Cup Hot Peppers
  • 1/4 Cup Shredded Cheddar Cheese
  • 6-8 Tortillas, I like Mission but use whatever you like
  • Salt & Pepper

Let’s Get Cooking

Start, as always, by prepping your ingredients.

Throw your bacon in a skillet and cook just below your desired doneness. I prefer mine to be a bit chewy. Remove the bacon onto a towel-lined plate. Wash the pan.

Using the same pan, throw in the garlic and spinach and cook until wilted. Once done, throw back in the bacon + peppers and cook for about 1 more minute until melded.

On MED-HIGH heat, throw in the eggs + cheese + salt + pepper and cook until done, or no longer runny. Remove eggs from heat.

Onto making your burritos! Take your tortilla and place about 1/3 of the egg mixture in the middle. Take the top and bottom ends and fold them inward, then roll from one side to the another. Now my brother said I need to work on my rolling techniques so I guess don’t listen to me. Once rolled, place it back on the skillet, or I used my griddle. Cook until there are griddle marks on both sides.

Now here are Jake’s pro tips for perfect breakfast burritos:

-Allow burritos to cool before wrapping in the foil, steam from the burritos gets caught in the foil and the extra water can cause freezer burn

-Take your aluminum foil and place a paper towel on top. Wrap your burrito in the foil/paper towel. [ONLY IF YOU ARE REHEATING IN THE MICROWAVE]

TO REHEAT:

In the microwave: remove from foil, gently wet the paper towel, and reheat for about 2 minutes

In the oven: make sure first off your burrito is only wrapped in foil, and remove the paper towel if added. Preheat the oven to 375F and allow to reheat for about 10 minutes. This is what I do right when I wake up and by the time I am ready to head to work the burrito is nice and toasty warm for me!

Cheers to Jake and his breakfast burritos!

Made with Love,

Hannah

Potato, Cauliflower, & White Bean Soup

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Hi, it’s been a minute. I’ve had to take the time to focus on studying for the National Counselor Exam (NCE) and I unfortunately, had to step away from the blog for a little but I am back! I am so excited to be back into my hobbies and doing the things I love. I found this recipe from the New York Times Cooking website; it caught my eye because of the soup being topped with sour cream & onion chips. The recipe calls for the soup to be made in a slow cooker, but I made it in a stock pot and it came out AMAZING. I top mine with extra cracked black pepper, cheese, & of course potato chips. This soup has such a different taste and it’s so creamy, it’s an automatic new favorite.

Ingredients:

  • 2 TBSP Olive Oil
  • 1 LB Yukon Gold Potatoes, scrubbed, peeled, and cut into 1in chunks
  • 1 LB Cauliflower, chopped into large bite-sized florets and stems
  • 2 15oz Cans Cannellini beans, drained
  • 1/2 Yellow Onion, minced
  • 6 Cloves Garlic, smashed & minced
  • 3 1/2 Cups Vegetable Stock
  • 3 TBSP Unsalted Butter
  • 2 TBSP Dry White Wine
  • 1/2 TSP Dried Thyme
  • 1/2 TSP Garlic Powder
  • 1 TSP Lemon Juice
  • 1 Cup Plain Greek Yogurt [ recipe calls for sour cream but I like the tang of the yogurt ]
  • Salt & Pepper
  • Sour cream & onion potato chips, for topping
  • Shredded cheddar, for topping

Let’s Get Cooking

Prep all your ingredients beforehand, chopping the onion, potatoes, cauliflower, and garlic.

In a large stock pot, heat the olive oil and add in the garlic + onion and let saute for about 2-4 min. Once fragrant, add in the potatoes + cauliflower. Let the vegetables cook for about 8 minutes on MED heat.

Add in the beans + vegetable stock + butter + thyme + garlic powder + dry white wine + salt + pepper and stir to combine. Bring the soup to a boil and allow to simmer for about 1 hour or until all the vegetables are soft. Using a potato masher, mash the vegetables until the soup has a chunky texture, allow to cook for another 30 minutes.

Using a blender, blend the soup [ in batches if you need to ] and return to the pot. Stir in the lemon juice + greek yogurt/sour cream. Top with more black pepper.

Serve with shredded cheddar cheese & sour cream & onion chips!

Made with Love,

Hannah

Hannah’s Guacamole

Categories Recipes, Side Dishes2 Comments on Hannah’s Guacamole

I have a special place in my heart for this guacamole because it was one of the first dishes that people requested I make. I know it’s just a snack, but we all have to start somewhere! I made this just for myself recently, so feel free to up the red onion, tomatoes, cilantro, etc. I know the greek yogurt might throw some people off, but trust me, it adds this amazing tangy flavor I just love. Serve any way you like, with homemade tortilla chips, on toast, on a burger, the possibilities are endless.

Ingredients:

  • 2 Ripe Avocados, mashed
  • 1/4 Cup Red Onion, diced
  • 5-6 Cherry Tomatoes, diced
  • 1/4 Cup Plain Greek Yogurt
  • 1 TSP Lime Juice
  • 1/4 TSP Chili Powder
  • 1/4 TSP Chili Black Lime Salt from Syracuse Salt Co.
  • Cilantro – fresh or dried
  • Pepper to taste

Let’s Get Cooking

Prep all your ingredients.

In a large bowl, mash the avocado until it is at your desired consistency; I like mine a bit chunky.

Add in the greek yogurt and mix well. Add in lime juice + salt + pepper + chili powder mix well.

Add in red onion + tomatoes + cilantro and mix until all combined.

Easy peasy!

Made with Love,

Hannah

Roasted Garlic Mashed Potatoes

Categories Recipes, Side Dishes3 Comments on Roasted Garlic Mashed Potatoes

As I am sure I have stated by now, I love potatoes in all their beautiful forms. I also love how delicious they are when you incorporate roasted garlic, which are the most beautiful, golden, delicious, little nuggets in the whole world. Try out these roasted garlic mashed potatoes the next time you need a side dish. This recipe is a Hannah recipe, so the measurements aren’t precise, so use your judgment, be a chef.

Ingredients

  • 3-4 Potatoes, peeled if you’d like, quartered
  • 2-3 TBSP Butter
  • 1/4 Cup Sour Cream
  • 1/2 Cup Milk + more if needed
  • 1 Head of Roasted Garlic
  • Salt + Pepper

Let’s Get Cooking

Prep and roast your garlic as outlined here!

When you have 30 minutes left on the garlic, bring a pot of water to a boil. Once boiling, drop in the potatoes and cook until tender, about 20 minutes. Drail and put back into the pot.

Mash the potatoes until they are all broken down. Add in the milk + sour cream + butter and continue to mash.

Add in the roasted garlic + salt + pepper and mash until you are at your desired consistency. Add in more milk & butter if you need.

Enjoy as a side to your favorite cozy meal!

Made with Love,
Hannah

Peanut-Butter Date Bites

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I am never never NEVER one to support recipe trends where people say, “WOW THESE ZUCCHINI CHIPS TASTE JUST LIKE POTATO CHIPS”. No, they don’t, and they never will. Stop lying to yourself and just eat a potato chip. But anyways, I have seen around the inter-webs people creating mini-desserts with dates, so I decided to make my own little creation. I am not going to agree with those people that these dates taste just like Snickers, because they don’t, but they are damn good. They are the perfect bite for when you want a little something sweet after dinner.

Ingredients

  • Peanut Butter
  • Dates, pitted and split on the side
  • 1/2 Cup Chocolate chips
  • 1/3 Cup Half & Half, or Milk, use what you have and use more if needed
  • Chopped Almonds or Walnuts
  • Flaky Sea Salt

Let’s Get Cooking

If your dates aren’t pitted, be sure to do that now. Prep a baking sheet with a piece of parchment paper. Cut a slit on one side of all the dates.

Using a spoon, place a small amount of peanut butter into the date, making sure it is enough that the date can still slightly close.
Once all the dates are stuffed, melt the chocolate + half and half in a microwave-safe bowl at 30-second increments until combined. Coat the stuffed dates into the chocolate, it’s going to be messy, but it’s okay.

Place onto the parchment paper, and top with the chopped walnuts/almonds and sea salt.

Place in the freezer for 12 hours.

ENJOY! It’s hard to eat just one

Made with Love,

Hannah

Winter Minestrone

Categories Recipes3 Comments on Winter Minestrone

Another day another soup. Perfect for a cozy winter weeknight, this Minestrone from the Barefoot Contessa takes advantage of all the winter veggies, making you feel as though you are getting your daily intake. Ina recommends that you serve the soup with garlic bread and extra parm.

Ingredients

  • Olive Oil
  • 4 oz Pancetta, 1/2 in diced, [I also used bacon]
  • 1 1/2 Cup Chopped Yellow Onions
  • 2 Cups 1/2 in Diced Carrots, 3 carrots
  • 2 Cups 1/2in Diced Celery, 3 Stalks
  • 2 1/2 Cups Butternut Squash, diced and peeled
  • 1 1/2 TBSP Mince Garlic, 4 cloves
  • 2 TSP Chopped Fresh Thyme
  • 26 oz Canned/Boxed Chopped Tomatoes
  • 6-8 Cups Chicken Stock
  • 1 Bay Leaf
  • Salt + Pepper
  • 1 15oz can Cannellini Beans, drained and rinsed
  • 2 Cups Cooked Small Pasta
  • 8-10oz Fresh Baby Spinach
  • 1/2 Cup Dry White Wine
  • 2 TBSP Pesto

Let’s Get Cookin

Heat 2 TBSP olive oil over MED heat in a large dutch oven.

Add in the pancetta and cook over MED-LOW heat, for about 6-8 minutes, stirring occasionally. Add in the onions + carrots + celery + squash + garlic + thyme and cook over MED heat, cooking until the vegetables begin to soften.

Add in the tomatoes + chicken stock + bay leaf + 1 TBSP Salt + 1-1/2 TSP Pepper. Bring to a boil and then lower the heat and simmer, uncovered for 30 minutes.

Remove the bay leaf and add in the beans + cooked pasta and stir well to combine.

Add in the spinach + white wine + pesto. Take a taste test and add more salt if needed.

Serve with extra parm cheese & a drizzle of olive oil.

Made with Love,

Hannah

Spicy Salmon Airfryer Bowls

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As we can tell from the recipes on this blog I love rice. It is just as universal as a potato; it can be breakfast, lunch, or dinner. Due to being in the interrum before the new year, grocery shopping is really one of the last things I want to do. In my house, I never fail to have rice and some sort of vegetable on hand. That is where these rice bowls really come in handy. Past-Hannah picked up a salmon filet at ALDI [she was thinking ahead] so I decided these spicy salmon airfryer bowls would be the perfect week-night meal. Being that it is only me, it also makes the perfect work-day lunch.

Ingredients

  • 1 Salmon Filet
  • 1/4 Cup Soy Sauce
  • 1 TBSP Honey, I used Hot Honey, but use whatever you have
  • 3 TSP Sriracha
  • 1 TBSP Rice Wine Vinegar
  • 2 Garlic Cloves, minced
  • 1 TSP Grated Ginger
  • Cooked Rice
  • Cleveland Kitchen Kimchi, or your favorite
  • 1/2 Cucumber, sliced
  • 1/2 Avocado, sliced
  • 1 TBSP Cream Cheese, cubed
  • Fly by Jing Chili Crisps, possibly my new favorite thing
  • Any additional toppings: Nori, Egg, Sriracha

Let’s Get Cookin

Start with a small bowl and combine soy sauce + honey + sriracha + rice wine vinegar + garlic + ginger and mix well. Place salmon in the bowl skin side up. Let marinate for at least an hour. Once done, remove from the bowl and pat dry. Cut the salmon into bite-sized pieces.

Preheat the air fryer to 350F. Either line with parchment paper or add a little olive oil to prevent sticking. Cook in batches if you need to, frying for about 8 minutes.

While the salmon cooks prep your toppings.

Once the salmon is done, build your bowl!

Staring with rice + a little extra soy sauce and sriracha + cucumber + avocado + salmon + kimchi + cream cheese + Sichuan chili crisps [my new obsession, they aren’t wrong when they say you can put it on everything].

Made with Love,

Hannah

Cooking w/ Friends: Kate’s Cinnamon Swirl Zucchini Bread

Categories cooking with friends, Desserts, Recipes1 Comment on Cooking w/ Friends: Kate’s Cinnamon Swirl Zucchini Bread

Cinnamon is one of my favorite spices in the kitchen. It makes you feel all warm and cozy inside. Though I prefer cooking with friends to be a recipe we made together in the kitchen; I was alongside the baking of this bread via Snapchat. Kate shared this cinnamon swirl zucchini bread with me this past weekend from Shugary Sweets which features a lovely drizzle overtop. Kate mentioned that it is perfect for using up the zucchini in the fridge before it goes bad. She also provided some baking tips, like cutting down the baking time to 50 min. I am grateful for Kate to allow me to use her recipe while I am trying to get back to the real world following my trip.

Ingredients:

For the Bread:

  • 4 Cups all-purpose flour
  • 1 1/2 Cups Sugar
  • 2 TSP Baking Powder
  • 1 TSP Baking Soda
  • 1 TSP Salt
  • 2 Cups Shredded Zucchini
  • 2/3 Cup Unsalted Butter, unsalted
  • 1 TBSP Cinnamon
  • 1/2 Cup Milk
  • 4 Large Eggs

Cinnamon Swirl:

  • 1 Cup All Purpose Flour
  • 1 Cup Light Brown Sugar, packed
  • 1 Cup Unsalted Butter, melted
  • 1 TBSP Cinnamon

Glaze:

  • 1 Cup Powdered Sugar
  • 2 TBSP Milk
  • 1 TSP Cinnamon

Let’s Get Bakin’

Preheat the oven to 350F.

Prep two 9in loaf pans with parchment or spray, or just hope for the best.

In a large bowl combine all the ingredients for the bread, stirring until combined well.

In a seperate bowl, combine the cinnamon swirl ingredients until mixed well.

Pour half the bread batter into the pans, then add on top half of the cinnamon swirl batter. With a knife or tooth-pick, gently swirl together the two batters. Repeat this again, swirling the batters together.

While the breads are baking, whisk together the glaze ingredients.

Bake for 50 minutes and let cool for 10 minutes before removing from the pan.

Once cool, drizzle the glaze over the bread.

Made with Love,

Hannah

Spicy Tuna Dip

Categories Recipes3 Comments on Spicy Tuna Dip

This spicy tuna tip is perfect for a holiday appetizer. The tuna is from Wild planet foods which you can find at Walmart, the tuna is caught sustainably and the product is quality! Check out the reel from my Instagram, @ahangryhannah for the how-to on an already simple recipe! Serve with crackers or chips.

Ingredients

  • 1 Clove of Garlic, minced
  • 1 Package of Cream Cheese, room temp.
  • 1 Can Wild planet foods Albacore Tuna, no need to drain!
  • 1/4 Cup Sour Cream
  • 3 TBSP Old Bay
  • Juice of 1 Lemon
  • Salt + Pepper
  • Squeeze of Sriracha
  • Parsley to Garnish

Let’s Get Cookin’

Combine the cream cheese + tuna + sour cream + old bay and mix well.

Squeeze in the lemon, add in the salt + pepper + sriracha, and mix well again making sure there are no clumps from the cream cheese.

Feel free to add in a little extra old bay and sriracha as needed.

Garnish with parsley and enjoy!

Made with Love,

Hannah

Pumpkin Swirl Cheesecake

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Recently, one of my coworkers asked when I would be bringing in dessert again. I love bringing in my baking creations to share with my teammates and so since it was requested I thought it would be prime time to make something that screams “AUTUMN”. What stood out to me the most from this recipe from Eating Well was the gingersnap crust. I love gingersnaps and I was so excited to try it out rather than the boring and bland graham cracker crust. I have to say this is going to now be my go-to crust, and maybe even my new Thanksgiving pie!

Ingredients

  • 8oz Gingersnap Cookies
  • 1/4 TSP Salt, divided
  • 3 TBSP Melted Butter
  • 3 8oz Packages Reduced-Fat Cream Cheese, softened
  • 1 1/2 Cups Granulated Sugar
  • 4 Eggs
  • 15 oz Unseasoned Pumpkin Puree
  • 1 TBSP Vanilla Extract
  • 2 TSP Pumpkin Pie Spice (Nutmeg, Ginger, Cinnamon)

Let’s Get Bakin’

Preheat the oven to 325F

Coat a 9in springform pan with butter. Tightly wrap the outside of the pan with foil, making sure to cover the bottom and sides.

Grab a small sauce pan and fill with water, bring to a boil.

In a food processor or blender, pulse the gingersnap cookies and 1/8 TSP of salt. Once finely ground, drizzle in the butter and scrape down the sides as needed. Make sure all the crumbs are all softened. Press the mixture into the bottom of the pan and about 1/2in up the sides. Place in the freezer.

Clean the food processor/blender and then combine the cream cheese + sugar + eggs + 1/8 TSP Salt and blend well until smooth. Remove 1/4 cup of the batter and reserve. Add in the pumpkin + vanilla + pie spices to the remaining mixture and process until smooth.

Pour the pumpkin batter into the chilled crust. Drizzle the reserved batter over the top and run a knife through the batters to swirl together.

Place the pan in a roasting pan [I used a baking sheet]. Pour in the boiling water to come up about 1in up the sides of the springform pan.

Bake the cheesebake until set around the edges but the center is slightly wiggly, about 1hr 30 min.

Remove from the oven and let the cheesecake cool in the wter bath for about 1hr.

Remove from the water bath and remove the foil, refridgerate for atleast 3 hours before serving.

Serve with whip cream if you desire & enjoy!

Made with Love,

Hannah