Gnocchi & Mushroom soup is quick and packed with veggies for this busy season. Continue reading
Gnocchi & Mushroom soup is quick and packed with veggies for this busy season. Continue reading
I love to ask the question: will it burrito-ize? This hot wrap/burrito is vegetarian, full of flavor, and has great texture. It is a full meal from the rice and beans and has bright and creamy street corn, crunchy chips, and fresh from greens.

Streetcorn Burritos
Ingredients: (serves 2)
2 burrito-size flour tortillas
1 cup rice, cooked
1/2 cup white beans
1/2 cup street corn (corn + mayo + lime juice + cotija/feta + chili powder)
1/2 cup cheddar cheese, shredded
greens (arugula or spinach)
2/3 cup corn chips

Directions:
Cook the rice and mix up the street corn.
Assemble the burrito by topping with cheese, then rice, beans, greens, street corn, and chips.

Warm a pan or griddle to medium heat.
Then carefully roll the burritos. Fold the sides in and tightly roll the burrito closed.
Pan fry to crisp the outside and melt the cheese. Start seam side down and rotate.

Enjoy!

Answer: yes, street corn will burrito-ize. It is always a good idea to make extra street corn and turn the leftovers into a burrito.
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September is an Italian-inspired month here with a quiche full of caprese salad flavors: tomato, basil, and mozzarella. It was light and ideal for breakfast or lunch. I kicked off the month starting with Pizza Burgers and have some other Italian-ish meals.

Caprese Quiche
Ingredients: (5-6 servings)
pie crust
6 eggs
3/4 cup cream or half & half
1 teaspoon dijon (or 1/2 teaspoon dried mustard)
2-3 tomatoes
~10 basil leaves
1 cup shredded white cheddar
1/2 cup shredded mozzarella
salt & pepper

Directions:
Preheat oven to 350-degrees.
Par-bake the crust in a pie plate with non-stick spray. Bake for ~10 minutes.
While the crust cooks through, whisk together the eggs, cream, mustard, salt & pepper. Slice the tomato and chiffonade the basil.
When the crust comes out of the oven, sprinkle in some of the cheeses first, then layer tomato slices, basil, cheese and repeat to use all the fillings.

Carefully pour in the egg/cream mixture.
Bake the quiche for about 30 minutes until the center sets from giggly to solid.
Remove from the oven and let cool before serving.
Enjoy!

Quiche is something I forget about and then am glad to have. I pop a few slices into the freezer and my future self is grateful for a dinner or lunch.