Smothered Breakfast Burrito...sausage gravy

I LOVE these smothered breakfast burritos for dinner!!  So easy and SO yummy!  If you like biscuits and gravy, you should definitely try these!

Smothered Breakfast Burrito

 Start with your breakfast burrito.  We make ours with scrambled eggs, hash browns and some roasted chopped green chili.  I usually add those ingredients separate...some of my kids only want eggs.  Roll your burrito fillings in a warm tortilla, sprinkle with cheese and top with your sausage gravy.

Sausage Gravy

Ingredients:  

1 pound ground sausage ( I use the hot)

1/2 cup flour

4 cups milk

salt and pepper to taste

Directions:  Brown your ground sausage until completely cooked.  Drain off most of the fat.  Add 1/4 cup flour to the sausage and cook for a minute of two.  Mix your other 1/4 cup flour with your milk(stir well to make sure you get the flour mixed well...with NO lumps) and add to the sausage flour mixture.  Cook over medium heat, stirring often, until it thickens.  If it is too thick, you can thin it with a little extra milk.  Add salt and pepper to taste.

Green Chili Salsa Crock Pot Chicken

You like that name?  Didn't really know what to call this....but I do know that it is DELICIOUS!!  Seriously SO good.  ...and SO easy!  Seriously...dump all the ingredients into the crock pot, cook on low for 5-6 hours and shred...does it get any easier?  This chicken is great for tacos, burritos, served with rice...really just anything :) 

Green Chili Salsa Crock Pot Chicken

Ingredients:

3-4 boneless skinless chicken breasts

1 can El Pato (yellow can)

1 bottle of your favorite green salsa (can't remember what size the jars are...12-16 oz..ish)

1/2 cup chopped green chili

Directions:  Place chicken breasts in crock pot.  Dump in El Pato, green salsa, and green chili.  Cook on low for 4-6 hours(depending on size of chicken breasts and if frozen or thawed), until chicken is completely cooked.  Shred your chicken...my favorite method to shred meat with a Kitchen Aid...here.  Serve and enjoy!

Crispy Southwest Wraps

I found this recipe at Mel's Kitchen Cafe.  Mel used chicken in her wraps, but I had some bottled beef in the pantry that I used.  These wraps are SO good.  If you have some canned or bottled chicken or beef they are very simple and FAST to put together.  We really LOVED these!!

Crispy Southwest Wraps

Ingredients: 

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese

Sour cream (optional)

6 burrito-sized flour tortillas

Directions:  Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.  Optional: I like to spread a little sour cream over the tortilla before I sprinkle with cheese and  before arranging the chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute(I used my cast iron skillet). Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Crock Pot Chicken Burritos

I love dinners that I can throw the ingredients in the crock pot and forget about it!!  When I saw this recipe at A Cookbook Blog, I knew my family would love it!  My crock pot must cook hotter than most...because cooking on low, my chicken would have been cooked through in 3...maybe 4 hours.  I put my chicken in the crock pot a couple of hours before I went to church Sunday and when I got home it was cooked and also a little dry(had been in the crock pot on low for ~6 hours)....SO I ended up adding about a cup of chicken stock so that the rice would have some liquid to cook in.  In the end it turned out great!! 

Crock Pot Chicken Burritos

Ingredients:

1 lb. boneless skinless chicken breast (can be frozen)

1 can cream of chicken soup
1 cup salsa
1 cup minute rice (or regular rice, but will have to adjust cooking time)
1 can beans (I used black beans, I also rinse my beans first)

Directions:Combine chicken, soup and salsa. Let cook on low for 4-6 hours or high for 3-4 (may need to cook longer if you start with frozen chicken). Chicken is done when it falls apart when squeezed with a pair of tongs. Shred chicken up and add rice and beans. If using minute rice, cook for 15 more minutes. If using real rice, you will need to cook for about an hour.

Serve on flour tortillas with lettuce, more salsa, sour cream, tomatoes, and any other toppings you would like.

**I adjusted the cooking time from the original recipe.

Crock pot Burritos

WELL....I'm not sure why this keeps posting with the format all messed up. I'm going to post it anyway. If you have any suggestions on how to fix it, let me know. I found this recipe over at Tried and True with Heidi. As soon as I saw this, I knew my family would LOVE it!! It is really easy too.

Crock pot Burritos

Ingredients:

• 
  
  1 lb. ground beef, cooked and drained


• 
  
  1 envelope taco seasoning


• 
  
  2 cans refried beans


• 
  
  1 can (8 oz) tomato sauce


• 
  
  3/4 cup water


• 
  
  flour tortillas


• 
  
  toppings of choice (lettuce, cheese, sour cream, black olives)

Directions: Mix first 5 ingredients in a greased crock pot. Cover and cook on low 6-10 hours. Place in flour tortillas with your choice of toppings. Roll up and enjoy.

chicken, rice, bean burrito

I want to call these, "Chevy's chicken fajita burritos", but I don't want to confuse anyone. They don't have onions or bell peppers in them like fajitas. My husband and I lived in Oregon just over 10 years ago and we used to eat out at Chevy's a lot(back when we could afford to eat out more, before kids). We always ordered the chicken fajita burrito. SO yummy! I'm not sure why they called it a fajita burrito because it didn't seem to have onions or peppers in it, I'm guessing it is because they must have used marinated chicken like they use for their fajitas. Last time we went to Chevy's when we lived in Utah, it wasn't on the menu anymore. This is my version. My husband says it tastes just like Chevy's, but it has been over 10 years since we have had one from Chevy's, so don't take our word for it:) But I will tell you that this burrito is SUPER yummy and simple!!

I feel like I have been apologizing a lot for my photos lately and here I am again!! I forgot to take a picture when I made these for dinner, so this is a leftover burrito that my husband ate for lunch the next day. Not a great photo. Maybe, I should not try taking a picture when I am hungry and my hands are shaking.

chicken, rice and bean burrito

Ingredients:

• 2 chicken breasts
• 1 cup cooked rice
• 1 can drained and rinsed black beans
• 1 cup salsa (click on "salsa" for the best salsa recipe)(my opinion:))
• 6-8 flour tortillas(depending on size) mmm....LOVE homemade tortillas
• 1/2-1 cup grated cheese(I used provolone)

Directions: Cook and chop chicken(I cooked mine in a cast iron skillet with butter, salt and pepper. This would also be great if you marinated the chicken and grilled it before chopping). Add rice, beans, salsa and cheese to the chicken. Spoon mixture into tortillas. I have put these in a baking dish and baked them at 375 until hot. This time I put them in the cast iron skillet and put a pan on top for a couple minutes and then flipped and did the same to the other side(kind of like a panini). Enjoy!!

Apple Burritos

My neighbor gave me this super yummy recipe (Thanks Tara!). I made one little change when I made them, instead of putting them back in the microwave after I had rolled them up, I fried them in a little butter. YUM!

This is the serving I gave my husband.

Below is my serving, that's right, TWO. They were SO delicious!!

Apple Burritos

Ingredients:

• 3 large Granny Smith apples (peeled, cored, sliced)
• 2 T sugar
• 1 t cinnamon
• 1 t margarine
• 1/2 t orange zest
• 6 (6in.) tortillas
• caramel sauce

Directions: Place apples, sugar, cinnamon and margarine in a microwave safe bowl and cook on high for 3-4 minutes until apples are crisp-tender.

Add orange zest to mixture; mix gently. Spread about 1/3 cup of apple mixture down the center of each tortilla; roll up tightly. Place them seam down in a 9x9 inch microwave safe baking dish and cook on high for another 3-4 minutes or until heated through.

To serve place a burrito on a plate, drizzle with caramel sauce, and finish with a scoop of ice cream and a little cinnamon.

**Instead of putting mine back in the microwave after rolling, I melted a couple of tablespoons of butter in a frying pan and placed the burrito in the butter and rolled it with some tongs until it was browned all the way around and warm in the center.

Green Chili Burros

Have I mentioned that we LOVE green chili and we LOVE tortillas and my husband is a hunter? I love this quick and easy recipe. It is one that his family has been making for years. I'm not sure where it originated and I know that we have adapted it over the years. We usually make this with venison(we have a freezer full:)), but it is also wonderful with beef and even chicken. One of the best things about this recipe is that my husband usually does most of the work. I make tortillas and he does the rest.

Green Chili Burros

Ingredients:

• 2 pounds round steak(we use venison, but beef works too)
• 1 T McCormick Montreal Steak Seasoning
• 2 T canola oil
• 1 onion, chopped
• 2 4 oz cans green chili
• 2 cans cream of celery soup
• 1 can cream of mushroom soup
• 1/2-1 can water
• burrito size tortillas
• 1 package fresh mushrooms, sauteed in olive oil or butter with garlic salt and fresh cracked pepper
• cheese

Directions: Cut your steak into small bite size pieces(I use kitchen shears). Mix with the steak seasoning. In a large skillet saute onions in 2 T canola oil. When onions are translucent add the steak and cook through. Add green chili, soups and water(to desired consistency). Cook until hot and bubbly. Take a warm tortilla fill with the mixture, wrap and more to the top and top with sauteed mushrooms and cheese. Yum!! Yum!!

Our first blog award!!
Thanks to Lisa at Jersey Girl Cooks for the Yummy Blog Award!! Lisa has a wonderful blog...check it out!! We will be passing the award on this week!!

Breakfast Burritos

I've mentioned before that we REALLY enjoy our breakfast foods. This is one that my husband would love to eat for breakfast everyday:) We always make these when we go camping. The week before our last camping trip, every morning when I would ask our 2 year old what he wanted for breakfast he would say, "breakfast burritos up on the mountain." I am really not much of a morning person. Usually in the morning I barely have time to cook up the oatmeal, toast, juice or occasionally a fruit shake and get the kids out the door to school and husband off to work. These really don't take much time, but since I make the tortillas from scratch it takes a little longer. I just can't bring myself to buy tortillas when they are SO cheap to make.

Anyway, I felt like spoiling my husband(and my boys) this morning before he headed off for his elk hunt. You can really add anything you like to these. I sometimes makethese with regular bacon, but decided to reduce the fat and substituted Canadian Bacon. They were SO good!!

Breakfast Burritos

Ingredients:

• 2-3 T olive oil
• 1/3 cup chopped onions
• 2 cloves garlic, grated
• 1 green bell pepper, chopped
• 1 jalapeno, chopped
• 1/3 cup green chili
• 2 baked potatoes, grated
• 6 slices Canadian Bacon. chopped
• 6 eggs
• 1/4 cup evaporated milk
• salt and pepper to taste

Directions: Heat olive oil in large skillet. Saute onions for a couple of minutes. Add garlic, bell pepper and jalapeno and saute for another 5 minutes. Add green chili, potatoes and Canadian Bacon. Beat eggs and evaporated milk together, add to the skillet. Add salt and pepper and cook until eggs are cooked through. Wrap your eggs in a tortilla with some cheese and serve with your favorite fix-ins....salsa, sour cream, guacamole, whatever you like or have on hand.

I love it when you can buy roasted green chili here locally!! We split a 30 pound bag with my bro-in-law. We got 15 lbs. for ~$15. SO much cheaper than buying it in the can!! I just peel the skin off, get out most of the seeds, throw it in my food processor and pulse a few times. I put it in small snack size bags to freeze. So yummy!! We eat green chili with ALMOST everything:)

Black Bean and Chicken Burritos

Like I've said before, we love black beans. When I cook beans, I usually make a big pot and use them for a couple meals. This way I only have to sort and soak once a week. We had some leftover dutch oven chicken that needed to be used up so I decided to make some yummy burritos. Not really much of a recipe for the burritos. Super easy and a good way to use up any leftover chicken you have or you can cook some chicken just for this.

Directions: Heat 1 T oil and cook 2 or 3 cloves of chopped garlic and a teaspoon of cumin. When the garlic is cooked add 2 cups of beans and cook until hot. Mash your beans, but leave some whole. Layer down the center of your tortilla: cheese, shredded chicken, beans, salsa and sour cream. Fold in two side or tortilla, roll up and fry in a little bit of canola oil. Serve with additional salsa, sour cream and shredded lettuce.