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Tag: easy recipes

What I’ve been making lately – June 16

What I’ve been making lately – June 16

Tacos Al Pastor Pork was on sale, so we thought we’d make tacos. Not just tacos, but my favourite kind of tacos – Al Pastor. I love pineapple on anything and everything. I was going to just cook the meat in a slow cooker. Ethan […]

What I’ve been making lately – May 30

What I’ve been making lately – May 30

Breakfast Burrito Who doesn’t love a breakfast burrito? It’s a great way to try and use up what’s in your fridge. I’m looking at the picture and craving this now. If you want the recipe, you can check it out here. Fancy Grilled Cheese We […]

Just a really solid Breakfast Burrito

Just a really solid Breakfast Burrito

As a child, I hated breakfast for dinner. As an adult, I have completely embraced it. Sorry mom!

We had exactly two large tortillas left that we wanted to use up, and I thought that breakfast burritos would be the way to go.

These are super easy and quick. You can also customize them any way you want, if you’d prefer to use more veggies, or a different kind of meat.

Just a really solid Breakfast Burrito

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 2

Ingredients

  • 6 slices of bacon
  • 10 oz sausage
  • 4 eggs
  • 1/2 small onion
  • 2 cups hashbrowns
  • 2 tortillas
  • just as much grated cheese as you want
  • 1/3 cup milk
  • hot sauce
  • sour cream

Instructions

  • Cook the bacon first to your desired crispness. Save the grease in the pan
  • Separately, cook the the sausage, onions and hash browns in the pan in the reserved bacon grease
  • In a small bowl, whisk two eggs, half the milk and a bit of cheese. Spray a hot pan with your choice of cooking spray, the pour in the egg mixture. Cook until top doesn’t jiggle. Remove from pan.
  • Do it all again with the other two eggs, the rest of the milk, and some more cheese.
  • Assemble the burrito by first sprinkling a little cheese on the warmed tortilla. Then laying down the egg, topping with the meat, hash browns, onions, and more cheese. Top with hot sauce and sour cream if desired.
  • Roll it!

I loved these burritos. Cooking everything in the bacon grease adds a really wonderful layer of flavour. This is the perfect dish for breakfast, lunch, or dinner.

Check out all of my food posts here.

Follow me on instagram to see everything I’m making @hstrong_

What I’ve been making lately – May 18

What I’ve been making lately – May 18

Vegan Carrot Coconut Soup We ended up with a lot of carrots in a farm box we picked up, so I thought a carrot soup was in order. It was a very filling soup that has a lot of room to put a spin on […]

My Mother’s Banana Bread

My Mother’s Banana Bread

Out of all of the banana breads I’ve had over the years, I’d be lying if I didn’t say my mother’s was my favourite. Sure, I’m probably a little biased. But I do think it’s a pretty good banana bread. If your bananas are super […]

Vegan Carrot Coconut Soup

Vegan Carrot Coconut Soup

In my world, soup season is never over. Just because the temperatures are getting warmer, it doesn’t mean I’m putting my ladles away.

This carrot coconut soup is a great, filling lunch soup. It’s based off of this Soup Sisters recipe, making adjustments for ingredients I was missing.

Vegan Carrot Coconut Soup

Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins

Ingredients

  • 2 tsp olive oil or any oil, I’m not picky
  • 1 onion finely chopped
  • 4 cloves of garlic finely chopped
  • 1 tsp cumin
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 3 carrots or a bag of baby carrots finely chopped
  • 2 potatoes largeish
  • 4 cups vegetable stock
  • 2 tbsp lemon or lime juice
  • 1 can coconut milk
  • 1 carrot grated

Instructions

  • In a large pot, saute the onions and garlic over medium heat with the cumin, ginger, and turmeric until onions are soft, about 5 mins.
  • Add in the potatoes and carrots along with the stock, bring to a boil over medium-high heat, then reduce heat to simmer until the potatoes and carrots are soft, about 30 minutes.
  • Blend soup until smooth, or smoothish if you prefer. I like to use an immersion blender, but you do you. 
  • Add in lemon, coconut milk, and grated carrot. Stir, and bring back up to heat.
  • Top with some grated carrot if you’d like, and serve!

It’s not a difficult soup to make at all, and it’s easy to change things up based on what you have. I had some baby carrots to use up, so I used those instead of regular carrots.

The soup itself has a nice flavour to it, but feel free to add more of the spices for a bigger punch, or chili flakes for a little more heat. I love soups featuring coconut milk because it adds a glorious creamy texture without ever feeling too heavy.

See all of my food posts here.

Follow me on Instagram to see everything I’m making, @hstrong_

What I’ve been making lately – May 3

What I’ve been making lately – May 3

Shawarma We have been craving one of our favourite take-out dinners lately – Shawarma. We thought maybe we could take a stab at making it. We more or less followed this recipe for the chicken. For the garlic toum we used this recipe. For the […]

What I’ve been making lately – April 4

What I’ve been making lately – April 4

Shakshuka I love making Shakshuka. I make it for any brunch I’m hosting, and often for dinner when we’re not sure what else to make. It’s easy, tasty, and decently inexpensive. For mine, I used a jar of tomato sauce (but obviously feel free to […]