During these tough times, a little comfort food can go a long way. Whether it’s a bowl of popcorn with your favorite cheese dust or something else, remember to take care of yourself in that sense now perhaps more than ever. (If you need other ways to practice self-care, check out our guide.)
One of the areas we’ve been looking to in terms of being mindful about making comfort food is breakfast. Now that all-you-can-drink mimosa brunches are a thing of the past (remember how cool they were?), we’ve decided to direct our efforts toward making top-notch breakfasts at home. Enter the Mayor of Flavortown himself, Guy Fieri.
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In his 2016 book he delivered us this amazing breakfast burrito recipe. It is a massive ode to everything right about breakfast and, with a recipe that makes enough for four, you’ll easily bring joy to at least three other people in your life.
(Prefer breakfast tacos? Check this out.)
Big Breakfast Burrito
(Makes 4 servings, Time – 45 Minutes)
This is the perfect breakfast to make for everybody when they’re headed out for a hunting trip, sporting event, or anything else that requires the crew to get up before the sun does. To take these big burritos to go, wrap ‘em up tight in foil and they’ll stay nice and warm.
Ingredients:
- 8 large eggs
- 1 tbsp kosher salt
- 8 to 10 turns freshly ground black pepper
- 4 tbsp canola oil
- 1 cup diced sweet onion
- .5 lb diced unpeeled potatoes
- 4 garlic cloves, minced
- 4 12-inch flour tortillas
- .5 lb pepper jack cheese, grated (about 2 cups)
- 2 cups finely sliced lettuce
- 1 lb skirt steak, grilled
- .5 cup Salsa Rojo
- 1 cup Roasted Tomatillo Salsa
- 1 cup Pico de Gallo
- Hot sauce, for serving
- 1 lime, cut into wedges, for serving
Method:
- In a large bowl, whisk the eggs and season with half the salt and pepper. Heat 1 tablespoon of the canola oil in a medium nonstick sauté pan over medium heat. Add the eggs and scramble, stirring with a rubber spatula, until firm, about 2 minutes. Transfer to a plate and set aside.
- Heat 1 tablespoon of the canola oil in a large sauté pan over medium-high heat until hot. Add the onion and remaining salt and sauté until translucent, 4 to 5 minutes. Reduce the heat to medium and add the potatoes. Cook until the potatoes are tender and lightly browned, about 10 minutes. Add the garlic and cook for 1 minute, until fragrant. Remove from the heat and set aside
- Preheat a griddle to medium-high. Pour the remaining 2 tablespoons canola oil on the hot griddle and spread it over the whole surface.
- While the griddle is heating, assemble the breakfast burritos. Place the flour tortillas on a flat surface and sprinkle each one liberally with cheese, keeping a 1-inch edge clean all around the perimeter of the tortilla. Divide each of the following equally among the tortillas, spreading each one evenly across the burrito, keeping the 1-inch edge clear: lettuce, sliced steak, the potato-and-onion mixture, and the scrambled eggs. Spoon some salsa rojo on top of each.
- If necessary, use the back of a spoon to spread the fillings out to 1 inch from the edge of the tortillas. Working with one at a time, fold two opposite sides of the tortilla up around the fillings. While holding those in place with your fingers, use your thumbs to flip the bottom part of the tortilla up and close it over the filling, then continue to roll forward to tightly enclose the filling. Repeat this process with the remaining burritos.
- Place the burritos fold-side down on the griddle and cook for 2 to 3 minutes to melt the cheese and brown the burrito while sealing up the wrap. Flip and cook on the other side for 2 to 3 minutes. Remove the burritos from the griddle and wrap each burrito tightly in foil to keep warm.
- Serve with the roasted tomatillo salsa, pico de gallo, hot sauce, and lime wedges.
Order Guy Fieri Family Food here. Recipe and photo courtesy of Guy Fieri Family Food by Guy Fieri. William Morrow, 2016.
I’m a tequila expert — here are my favorite tequilas for sipping
If you haven't drunk tequila since your college days of slammers at the bar, or if you've only ever tried it in co*cktails like margaritas, then you're missing out. In the past decade there's been a boom in tequila production, and it's no longer something for cheap shots or just for mixing in sweet co*cktails. There's a huge range of higher end tequilas available now and the last thing you should be doing is throwing them back -- think of them more like a good whiskey, meant for sipping and savoring.
With so many hundreds of brands available though, it can be confusing to know where to start with sipping tequilas. You'll find everything from huge juggernaut brands like Patrón, seen in every trendy club, to small batch family-owned brands which release only limited quantities of spirit each year. And there's also a range of styles of tequila that you can try as well.
The primary types of tequila you'll find are divided based on how long they are aged for. You'll see blanco (also called silver or white, for its clear appearance, unaged), joven (or young tequila, sometimes called gold), reposado (aged), añejo (extra aged), and extra añejo (aged for even longer). Like whiskey, tequila which has been aged for longer tends to be darker in color, showing different flavor notes, and to be more expensive. But you'll find quality tequilas of all different styles, and at many different price points.
Many people come to tequila via whiskey, as the aging process brings out some similarities between the two spirits. But if you're interested in tequila then you might also want to venture into the world of mezcal, which is tequila's spicier cousin. Both types of spirit are made from the agave plant, but tequila is made from just one type of agave -- the blue Weber agave -- while mezcal can be made from a wide range of different agave plants. So technically, tequila is a type of mezcal, but not all mezcals are tequilas.
If all of this sounds a bit too detailed, then the best way to start learning about tequila is to start drinking it. But as with many spirits, the selection you'll find at the grocery store or even in the liquor store will be very limited. There are so many tequila brands to try that it's worth doing some research before grabbing a random bottle, to know what you're getting and to help guide you to choose something you'll really enjoy.
To help with this, we've rounded up some of the best tequilas for sipping, whether you're new to the spirit or you're already an enthusiast. We'd recommend sipping these neat, or over ice if you prefer, but they're all good enough to enjoy just as they are, no slammers involved.
The Best Tequilas for Sipping in 2024
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Gin, vodka, whiskey? New spirits are defying categorization
New spirit alert
There's a new drinks trend lining up, and it falls in the wake of recent developments ranging from the Espresso Martini to popular mocktail recipes. This time, we're dealing in spirits that are frankly, well, hard to define. Not quite gin, not quite vodka, nor whiskey, nor rum, these new additions are challenging palates and bringing new tools for bartenders to play around with.
Sometimes, these new liquors are modeled after age-old recipes. In other instances, they're something new entirely, a familiar base treated to new infusions or a wholly new base altogether. For imbibers, that's exciting news.
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Chicken pizza crust sounds gross but it’s actually delicious (and keto friendly)
Check out keto-friendly chicken pizza crust
Most of us are well-acquainted with pizza as a delicious comfort food. While there's no question pizza is amazing,it's easy to overeat and quite high in carbohydrates. For those on a low-carb, high-protein, keto, or gluten-free diet, pizza might also not fit into your macro goals. But that doesn't mean you have to rush to ditch pizza just yet. Food scientists and avid low-carb dieters have gotten crafty, finding a way to make pizza a safe food again by using chicken as a crust. Upon first glance, we know chicken pizza crust sounds gross. But when made properly, chicken pizza crust is delicious and doesn't taste like chicken at all.
What is chicken pizza crust?
The idea for chicken pizza crust first started when Real Good Foods created a frozen pizza product that used ground chicken as a base for a pizza crust. From here, this inspired many other chefs to try their versions of chicken pizza crust at home. Since ground chicken is low in calories and high in protein, it serves as a great base to create a pizza crust. Recipes vary quite a bit -- so you'll want to experiment to find a chicken crust pizza recipe you enjoy. By combining other ingredients, such as cheese, eggs, and seasonings, the chicken taste is masked. In addition, there's lots of flexibility in the toppings and sauces that can be used atop a chicken pizza crust.
What type of chicken do I use for chicken pizza crust?
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