Street Corn Burrito

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.

September 2025 Recap

September is one of my favorites. I love the return to routines and the air getting into more manageable temperatures. The start of school brings some anxiety but was OK this year and we love the fall sports.

I made a Pickle Ranch Chicken Sandwich that was incredible.

This Tomato Ricotta Pie got a refresh from 2013 and works for dinner, lunch, and brunch.

We had meatball break-apart sliders that were met with a touch of hesitation and then were such a win. They may get a repeat with other flavors – ham and cheese would be fun, chicken/bacon/ranch is always a hit for us!

October has me excited for apple picking and halloween. I have some appetizer ideas and hopes for more pumpkin flavored things! Tis the season!

The Big Kid:
He is settled and doing well at school and all the sports. He’s trying intro to hockey and goes to the fall lacrosse clinics. It is so fun to see him progress and gain some confidence for hockey. Thankfully he likes some new electrolyte drinks we’re trying.

The Littler One:
She’s loving second grade – to the extent of not feeling like the weekend is necessary! We’ve been blown away by field hockey. She scored 2 goals the first week and 1 the second week. Some friendships are deepening and it is heartwarming to see.

Goals for this upcoming year:
Year of replacements/upgrades! I was upgrading my denim jacket but then didn’t love the color so it is still in progress.
Restaurant Recreations – nah, not really
Special ingredient focus – the fridge failure and replacement has meant we had a very regular replenishing, not a focus on special.
More fish – salmon!
What I’m reading – I read Julie Chan is Dead and do not recommend. I was medium-ish about This Book Will Bury Me. I loved Funny Story and it renewed my interest in Emily Henry. I listened to Broken Country and it wasn’t for me.

Meatball Break-apart Sliders

These were cute and fun which is exactly what dinner should be sometimes. Slider rolls get some garlic butter with sauce, cheese, and one meatball dropped in.

Meatball Break-apart Sliders
Ingredients: (for ~4)

12 slider rolls
1/4 cup butter
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon minced garlic
12 meatballs
1/2 cup sauce
1 cup shredded mozzarella
1/2 teaspoon parmesan cheese

Directions:
Preheat the oven to 375 degrees.
Melt the butter and mix in the Italian seasoning, garlic powder, and minced garlic.
Slice/scoop out the center of each roll and gently fold to separate but not split them apart.
Spoon some garlic butter into the bottom of each well and brush the tops and bake for 5 minutes.
Add some tomato sauce, mozzarella, and a meatball into each one.

Top with more sauce and cheese. Sprinkle parmesan over it all.

Bake for 15 minutes until warmed through and melty.
Enjoy!

They are soft and flavorful from the garlic butter. Each kiddo ate more than it first seemed like would happen – one actually said “I don’t really like any of this” and then got started and wanted more. Twice.

They’re a crowd pleaser, that’s for sure. Kids might like making them since it is mostly assembly. Other varieties would be fun too!

Pickle Ranch Chicken Sandwich

This has all the good stuff. I want pickles in… or on everything. This is drippy and delicious and best eaten with lots of napkins.

Mix up some better-than-bottled ranch to make this special (and so it isn’t too runny leaving you less space for the pickle juice to mix in)!

Pickle Ranch Crispy Chicken Sandwich
Ingredients: (serves 2)

2 pieces of chicken (mine was breaded and frozen)
~ 1/4 cup ranch dip
~2 tablespoons dill pickle juice
~1/4 cup dill pickles
2 brioche buns
lettuce/tomato

Directions:
Mix up the ranch dip in advance. (Ranch Dressing will be too runny to then add pickle juice to!)
Air fry/bake the chicken until cooked through – according to your package/frozen/defrosted.
Chop half of the pickles and add to the ranch with the 2 tablespoons of pickle juice. Stir well.

Assemble each sandwich with some pickle ranch on each side of the buns, lettuce, chicken, and pickle slices.

Pour on remaining pickle ranch over the top, to take the sandwich over the top!
Enjoy!

These are so good. The brioche is a lovely way to sop up the dressing and when it coats the whole sandwich you get bits of pickle and whole pickle slices…yum. I loved this. Next I’ll try it with a piece of spicy chicken! Now, go get some napkins.

Tomato Ricotta Pie

{originally published in 2013 and updated in 2025}

This tomato-forward ricotta pie is light and in the same vein as a quiche but fluffier and was due for a refresh! It works well with really good tomatoes. I used a refrigerated pie crust making this come together so quickly.

Ricotta Tomato Pie
Ingredients (serves ~5-6)
1 pie crust, thawed
3-5 tomatoes, sliced
1 cup whole-milk ricotta
3 eggs
½ cup grated parmesan
¼ cup cream
1 tsp chopped garlic or 1/2 teaspoon garlic powder
salt & pepper

Directions:
Preheat oven to 350 degrees.
Gently unroll pie crust into a pie dish sprayed with non-stick spray, poking a few holes into the crust with a fork and bake for 10 minutes.
While crust is pre-baking, whisk together ricotta, eggs, parmesan, cream, garlic, salt and pepper.

Remove crust from oven and pour the cheese mixture in.
Lay the tomatoes over the top slightly overlapping.

Sprinkle with salt and bake for 30 minutes.
Let sit for at least 5 minutes before slicing. Serve warm, room temp, or cool.
Enjoy!

I liked that this was light but filling. It’s a summery dinner, lunch, brunch, or breakfast.

Add some fresh basil or oregano! A savory crumb crust would be good too! It freezes well but is best defrosted at room temperature.