Chorizo!  And Breakfast Burritos! 

Chorizo!  And Breakfast Burritos! 

We make these all the time! How can you not?! So good! I haven’t met anyone who does not like them yet. 

So of course…for readers own good (I hope) I had to look for closest and easiest recipe because…again…we don’t use one. It’s been such a part of regular breakfasts here so long it’d be like writing a recipe for making bacon and eggs.


Let’s not talk about healthy on this one







and freeze well too; if you can get them that far. Every time I plan for freezing any kind of burritos…it’s a FAIL! That get eaten up before it can happen.

Directions courtesy of Instructibles 

One of my favorite, fast breakfast options is the egg & chorizo burrito. I won’t speak to how healthy it may or may not be, but it tastes great, takes very little time to make (and can easily be made the night before) and transports extremely well. All great elements of a breakfast food.

You will need:

2 large eggs
1 chorizo link
1 tortilla
some shredded cheese
wax paper or aluminum foil


Not all chorizo comes quite this well packaged, but it all pretty much needs to be removed from the casing. Some folks prefer to do this after it’s cooked a few minutes, but I prefer to squeeze it out of the casing into the pan.


This works a lot like cooking ground meats. You have to break it up into more manageable chunks as it browns. I’ve found that cooking it at about 3/4 of max heat works well but you should experiment with your own stove. Once it’s been broken up into bite-sized pieces though it’s pretty easy to cook it through correctly.


I find that 2 eggs works quite nicely with your average sized tortilla, but you can of course adjust quantities to meet your needs. Ideally you want to find the right combination that will give you a nice breakfast-sized burrito.


Right about now is when I heat up the tortilla on another burner. I’m used to using a gas stove so I often heat tortillas right on the flame. On an electric stove you get a slightly different effect.

I may really hate my current stove, but I will miss the spiral marks on my tortillas once I replace it.

The heat for the tortilla should be about 25-30% of max and you should be able to finish cooking the eggs/chorizo in about the time it takes to fully warm the tortilla.


If I’m going to wrap up the burrito I’ll usually put my wax paper or aluminum foil beneath it prior to putting the filling inside. Normally I’d also add the cheese to the mixture prior to transferring it to the tortilla but I forgot this time and added it afterwards. The cheese is there for flavor and to help bind things up once the mixture cools a bit so it can pretty much go in at any time after the egges.

I start out by putting the whole thing roughly in the middle of the tortilla and setting that up towards the edge of the wax paper.


*note- I just roll like all burritos then wrap. I don’t use paper to assist wrapping.

I’ve found that using the wax paper to help roll the burrito works very well. once the filling is in the middle I scoot the tortilla towards the end of the paper, grab the edge of paper and start rolling the tortilla and the paper together. I do this just enough to get a nice full roll on the tortilla before I fold in the edges to keep everything contained in it’s package. Then I continue rolling the burrito & paper until it’s become a nice log shaped object.




and here you have your finished breakfast burrito ready to cool off in the fridge or be carried off to work. If you let it cool down a bit the filling will semi-set and the burrito will have a nice amount of structural integrity so you can eat it on the go (if you go unwrapping it as you eat it the paper will also contribute to it’s stability).

You can make these the morning of or even the weekend before and they keep very well in the fridge for a week or so (and they freeze well too). You might have noticed that I added no salt or other spices and that’s because the chorizo itself has a great taste on it’s own but you can (of course) always experiment with what you put in this. Consider this the baseline egg & chorizo breakfast burrito.

Steak Skewers with Scallion Dipping Sauce

Steak Skewers with Scallion Dipping Sauce




It’s on my menu!




Meat And Marinade

  • 1 cup canned unsweetened coconut milk
  • 1/4 cup fish sauce (such as nuoc nam or nam pla)
  • 2 tablespoons palm sugar or (packed) light brown sugar
  • 1 tablespoon fresh lime juice
  • 6 garlic cloves
  • 4 red or green Thai chiles, stemmed
  • 2 lemongrass stalks, bottom third only, tough outer layers removed
  • 1 1 1/2′ piece ginger, peeled
  • 2 pounds tri-tip, top sirloin cap steak, or rib eye, fat cap left on

Scallion Dipping Sauce

  • 15 scallions, very thinly sliced
  • 1/4 cup fish sauce (such as nuoc nam or nam pla)
  • 3 tablespoons grapeseed oil
  • 2 tablespoons chinkiang (black) vinegar
  • 2 tablespoons toasted sesame seeds

Basting Sauce

  • 1/2 cup canned unsweetened coconut milk
  • 3 tablespoons fish sauce (such as nuoc nam or nam pla)
  • 1 1/2 tablespoons fresh lime juice
  • 2 garlic cloves, crushed


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Meat And Marinade

  • Purée all ingredients except steak in a blender or a food processor until smooth. Trim strip of fat (sometimes called a fat cap) from meat. Cut fat into 1/4″-1/2″ cubes; cut meat into approximately 1″ cubes. Place fat and meat in a large bowl. Add marinade and toss to coat; cover and chill overnight.

  • Remove fat and meat from marinade, brushing off excess. Thread onto skewers, alternating meat with fat, so that pieces are touching but not pressed tightly together (which would slow down cooking). Leave at least 1″ of space at the ends of skewers for easy turning. Discard marinade; save excess fat for basting liquid.

Scallion Dipping Sauce

  • Combine all ingredients in a large bowl just before you begin grilling; stir occasionally.

Basting Sauce

  • Mince any reserved leftover fat. Transfer to a small saucepan. Cook over medium-low heat until fat is heated through, about 3 minutes (fat will not melt completely). Add all ingredients and cook until just heated through; keep warm.

  • Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Grill skewers, brushing with basting sauce and turning every 2 minutes, for 10 minutes. Stop basting and cook, turning every 2 minutes, until browned around edges and cooked through, about 6 minutes more. Serve with scallion dipping sauce on the side.

  • Recipe by Zakary Pelaccio
  • Photograph by Tuukka Koski

And btw…when I don’t have FRESH ingredients. ..I love LOVE love a couple helpers out there; like… Better Than Bullion!  AND Gourmet Garden pastes, etc..






Yes! I restocked my pantry/fridge/freezer!

I mean…you can’t find yourself making dinner and no Better Than Bullion!  AND no Garden Gourmet Pastes! Or the freezer saves.




Cooking with my girl ♡

When FRESH isn’t available ~

 the next best thing!

.♡ Just because….I like to see her face😀



the maximum minimum

Its no secret…I Love heavenly good linen ♡

AND how I love WHITE! 💝

When I bring my clean bedding in off the clothesline and make my bed….it’s so SO fresh…scent and feel; like lying on a cloud. I immediately remember me and my “sister-by-choice” Lynnette twirling in my pool (in Tucson the first day home from my first brain surgery); when we were singing “I’m in heaven…” ♫ ♪  ☮






Sleepy head likes it too ♡ Lucy

I woke her up… #stretching ♡

the paris apartment


good morning darling friends! i hope your morning is already off to a beautiful, brand new start. it’s pretty quiet around here. the day is still full of potential and nothing has turned it into a good or bad day yet.


just like the water can be so different, tranquil or violent, maybe it’s our own energy that makes a good or bad day. i’m going to try to harness and direct mine today. yesterday i was kind of clumsy, today i’m determined to be more mindful.


i’ve been feeling the need to hit the reset button and i thought it would be a good idea to start fresh this week with a post about the simplicity of white.


it’s official, my building’s been sold so i’m out at the end of august. i’ve been working pretty hard to scale down and just can’t believe how much stuff one person…

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♡ I don’t do the “adding M&M’s on top” method…but you can😉


This recipe

i had to find one just like mine…because, once again, I’ve been making these so long; don’t need one. 

Courtesy of Rachel Cooks

The perfect cookie is a hard thing to find and definitely something to hang on to once you do find it. These M&M Cookies fit the bill. Soft, chewy, but still with crispy edges. Sweet (of course) and crunch little bits of chocolate M&M’s — the *mini kind as to not overwhelm you.

*i use regular size, either will work.


I’d highly recommend a very large glass of ice cold milk with these. Or a steaming mug of hot coffee.

These M&M cookies are perfect! Chewy centers, crispy edges, simple to make and even easier to eat.



These M&M cookies are perfect! Chewy centers, crispy edges, simple to make and even easier to eat.


  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup brown sugar
  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla paste or 1 tablespoon vanilla extract
  • one 12-ounce package of mini M&Ms


  1. In a bowl, mix together flour, cornstarch, salt and baking soda. Set aside.
  2. In the bowl of a stand mixer (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes). With the mixer on low, add in egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides if needed.
  3. With the mixer back on low, add dry ingredient mixture gradually until dough forms. Stir in M&Ms by hand. Refrigerate dough for at least 30 minutes. Preheat oven to 350 degrees F and line baking sheets with parchment paper or Silpat and set aside.
  4. Form balls from approximately 1 tablespoon of dough. Bake for 9-11 minutes or until edges are just barely golden. Remove from oven and let cool for a couple of minutes on baking sheet before removing and placing on wire rack to finish cool. Store in airtight container.


Asian Chicken and Corn Soup

Asian Chicken and Corn Soup

Chinese chicken corn soup is delicious and nutritious. It contains chicken meat, egg and tasty corn. This soup makes a nice starter for a Asian-themed meal or an excellent quick soup when in a hurry for something tasty and healthy.

This version is from Penzey’s Spices Recipes ~

The closest I’ve seen here in the U.S. is egg drop soup, but this is much heartier and tastier, to me anyway


2 chicken breasts
1 15-oz. can corn (or 2 cups corn kernels)
1 15-oz. can creamed corn
2  Cups chicken stock (or 2 Cups water mixed with 1 tsp. CHICKEN SOUP BASE)
2 TB. sesame oil

1 1-inch piece fresh ginger, crushed (or 1 tsp. PENZEYS MINCED GINGER)
2 green onions, chopped
salt, to taste
2 eggs, beaten


Place the chicken in a saucepan and just cover with water. Simmer until cooked through. While the chicken is cooking, in a large pot, combine the corn, creamed corn and stock (you may also wait to start cooking the corn until the chicken is done and use 2 cups of the chicken-cooking stock; it tastes great, but it will add to your total cooking time). Cook the stock and corn 20 minutes on low. Once the chicken is cooked, shred it. Heat the sesame oil in a pan over medium-high heat. Add the chicken and ginger. Cook for 5 minutes, stirring frequently. Add the chicken to the pot. Add salt to taste. Cover and cook over low heat for 15 minutes. Remove from the heat. Very slowly pour the egg into the soup. Using a figure-eight motion with a fork or flexible spatula, mix the egg into the soup. Don’t mix too fast or it will clump together. Garnish with green onions and serve.




 – this photo via

And her recipe is easier too. Using already made (like my fav rotisserie) chicken & FRESH corn😀

50 Easy Summer Weeknight Dinner Recipes So You Can Just Chillllllllllllll

Feast your eyes on these dishes, and it’s not all they’ve got over there, you’ll see why I had to share!

from Bon Appétit 

50 Easy Summer Weeknight Dinner Recipes So You Can Just Chillllllllllllll


Summer gives you permission to stop trying so hard. Resign yourself to drinking all day outside. Read for pleasure. And absolutely do not stress about preparing an elaborate dinner. These 50 relaxed dinner recipes, which require minimal effort and time, want very little from you—except maybe a sip of your ice-cold beer.

Another instance, way too many for me to blog, that I have to share!

And there’s SO MUCH MORE at their webpage! Just click on link.

Here’s a few samples  ➩ ➻ ➼

Charred and Raw Corn with Chile and Cheese
All the flavors of a Mexican grilled corn on the cob, now in a convenient, tossed-together form.

Mint and Cumin-Spiced Lamb Chops
With lamb rib chops, we insist you leave the fat on the bone.

Tomato and Cabbage Tabbouleh
A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Soy and Sesame Short Ribs
Takashi Inoue, of Takashi in New York City, loves to use this marinade on any cut of beef (hanger is another favorite), chicken wings, or pork ribs.

Moroccan Chicken Brochettes
Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won’t dry out.

Perfectly Steamed Lobster
Buy perky, energetic lobsters; they should be active and extend their claws upwards when lifted.

Grilled Flatiron Steak with Toasted Spice Vinaigrette

Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better

Spiced Lamb Burger
As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.

Chilled Tomato and Stone Fruit Soup
This riff on gazpacho gets unexpected sweetness—and great color—from the addition of cherries and a peach.

Vietnamese Pork Chops
Go light on the salt when seasoning these chops; the marinade is fairly salt, especially after it reduces

Steak Tacos with Cilantro-Radish Salsa
Radishes make a crunchy salsa for these—or any other taco you’re serving this summer.

Grilled Bread with Ricotta and Tomatoes
Use very ripe—even overripe—tomatoes; they’ll give up even more juice.

Salt-and-Pepper Steak
What’s inexpensive, versatile, and crazy tasty? Skirt steak. It also cooks in a flash, which make it tailor-made for grilling.

Jerk Spice–Rubbed Chicken Legs
We took the traditional Jamaican jerk spice and…simplified it. Before you call the authenticity police, give it a try on roast chicken legs.

Grilled Greens and Cheese Quesadillas
Not to break your heart or anything, but good luck finding Toma, a cow’s-milk cheese. We didn’t just go rogue: Chef Cámara okayed the cheddar substitute.

Sambal Chicken Skewers
Kebabs get a bad rap. (Decades of alternating zucchini coins and cherry tomatoes can do that.) But this Asian take, with a spicy, sticky glaze, makes for a very convincing comeback.

Grilled Kielbasa Tacos
Make sure to cut the onions and peppers into big pieces so that they don’t fall through the grill grates.

Grilled Citrus Chicken
Ketchup and mustard have nothing on summer’s true soulmates: grilled chicken and all the bright citrus you can find


Including another awesome post on roasted veggies that are to die for. I won’t miss meat with those! Seriously. It’s on a link when you scroll down the page. I’ve got stuff to do or I’d post many of those also; they look simply delicious.!





Grilled Salmon Skewers (or kabobs) …



Farmers market quinoa dish….