Crispy Chicken Wraps

File this recipe under, "Weeknight Meals in Under 15 Minutes"

While you're at it, you should also file it under, "Ridiculously Easy"

And you might as well put it in the, "Good Uses For Leftover Chicken", "Insanely Delicious" and "Family Favorites" folders, too.

You don't have to do all that filing right now. I'm just trying to save you some time, since it's bound to happen eventually. This is one of those great recipes that comes together quickly, tastes delicious, and doesn't even dirty many dishes - i.e. this recipe is destined to be made regularly at our house. Cooked chicken pieces are mixed with a flavorful sour cream sauce, loaded onto a tortilla topped with cheese, and baked in a skillet until the tortilla is crispy on the outside and the cheese is melted and gooey on the inside. It's a mix of ingredients that I wouldn't have necessarily thought would go together, but they combine for great flavor and creaminess.

All in less than 15 minutes.

I wish all meals were this good and this easy.

Crispy Chicken Wraps

Ingredients

• 1/3 cup mayonnaise, light or regular
• 1/4 cup chopped fresh cilantro
• 3 green onions, sliced very thin
• 2 tablespoons sour cream, light or regular
• 2 teaspoons hot sauce (this does not make them spicy but adds great flavor)
• 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
• 1 1/2 cups shredded cheddar cheese
• 6 (8-inch) flour tortillas

Directions

1. Whisk the mayonnaise, cilantro, green onions, sour cream and hot sauce in a large bowl. Add chicken and toss to combine. Sprinkle 1/6 of the cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, (important so they don't unwrap during cooking) in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Prep Time: 5 min Cook Time: 5 min Serves: 4-6

Recipe Source: adapted from Mel's Kitchen Cafe, originally from Cook's Country

Vermont Maple Apple Rings

The nesting phase hit.

And it's Spring Cleaning time.

And we get to have my mom come and stay with us for two whole weeks after the baby is born.

It's what I call a cleaning perfect storm.

I'm normally a compulsive cleaner to begin with, but add those extra factors on and I'm a one woman, waddling, cleaning machine. My husband looks on with fear when he sees me eyeing anything of his for too long. He's justified, I think. He might never see those old issues of Wired magazine again. How can he expect me to bring a baby back to this house with 2 year-old magazines filling the bookshelves? Seriously.

One of the latest victims of my re-organization efforts was my recipe binder. Maybe you have one - that binder full of your favorite recipes in some semblance of order, with clippings, copies and printouts from several dozen magazines, blogs and cookbooks stuffed in the front? Mine could hardly shut for all the extra pages stuffed in it. It got a much-needed makeover this past weekend as I tossed recipes I will never make again or even attempt at all, hole-punched the ones I will, and re-prioritized the recipes that I still need to try.

These apple rings came out of the re-prioritizing. They originate from a little pamphlet-type cookbook of maple syrup recipes that I bought years and years ago when living in Vermont. I'm sad to say I had never used a single recipe from this book until now, mostly because Vermont maple syrup is like gold out here in Utah, and I didn't want to waste any of it cooking something that might only turn out to be mediocre. I kept the book around since a lot of the recipes still look good and I think it's cute that all of them are named "Vermont Maple Something."

It turns out that the apple rings are a little gem of a recipe that I should have tried a long time ago. They're simple and fast, and they're a fun alternative to pancakes. Thin slices of apple are coated with a pancake-like batter and cooked on a skillet until they are a warm, soft cooked apple layer inside of a fluffy dough. Delicious sounding, right? I love that since the entire middle layer is apple, the apple flavor really shines through. I was also pleasantly surprised with how light and fluffy the dough layers turned out. Top it off with some maple syrup, and you've got one tasty breakfast. 

Now, somebody please distract my husband while I "relocate" some old magazines.

Vermont Maple Apple Rings

Ingredients

• 2 medium apples, pared and cored
• 1 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg, beaten
• 1/2 cup buttermilk or sour milk (see note) plus more to adjust for consistency
• Vermont maple syrup

Directions

1. Slice apples crosswise into 1/8" thick rings. (a mandolin slicer works great for this)
2. Whisk together flour, baking power, baking soda and salt. Beat in eggs and buttermilk (or sour milk), mixing just until incorporated.
3. Heat a large skillet over medium-low heat and grease lightly. Dip apple rings into batter and allow excess batter to drip off. If the batter is too thick, add more buttermilk, one tablespoon at a time, until it is thick enough to stick to the apple ring, but thin enough to have excess drip off. You might want to cook a test apple ring to make sure the batter is to your liking before adding too much milk.
4. Cook apple rings on skillet until golden brown, turning once. Skillet temperature is important here because if the skillet is too hot, the outside dough will burn before the apple inside starts to soften. Once again, you'll probably want to try a test apple ring and adjust the skillet temperature before cooking a bunch of rings at once.
5. Serve immediately with maple syrup.

Note: To make sour milk, add 1 1/2 tsp vinegar to 1/2 cup regular milk

Prep Time: 5 min Cook Time: 10 min Serves: 2-3

Recipe Source: The Official Vermont Maple Cookbook, 2nd edition. 

Shepherd's Pie Baked Potato

There are some cooking tasks that I don't mind. Washing the dishes after baking or making a meal never really bothers me. At least not as much as seeing the dirty dishes on the counter. Kneading bread dough, washing lettuce, chopping onions - all fine in my book. Peeling potatoes, however . . . 

Peeling potatoes is my least favorite task. I avoid it at all costs. 

In fact, I'm secretly hoping that I can raise my kids to love peeling potatoes so that I will never have to peel another potato again. I'm starting with this one in utero by playing potato peeling sounds directly to my belly and eating lots of mashed potatoes. I'll let you know how it goes. Some parents play Mozart to make their kids smarter. Others are me. 

Since I dislike peeling potatoes so much, I find myself collecting recipes where peeling is not required. We have smashed potatoes at our house, and oven fries always have the skin on. I was excited when I ran across a recipe for shepherd's pie baked potatoes on Holly's website and realized I could have shepherd's pie without making mashed potato topping. So many steps cut out, including the peeling! Win. Holly's recipe looked delicious, but due to my husband's non-tomato preference, I knew there was too much tomato soup and sauce in it to fly at our house. Instead, I stole the idea and used a skillet shepherd's pie recipe that I love for the topping. 

I love baked potatoes in general, but this is one of my new favorite ways to top them. I like all the veggies in it, and it is just saucy enough to be able to mix in with the baked potato underneath. Beside cutting out a lot of steps and work in making the mashed potatoes for a regular shepherd's pie, using a baked potato also cuts out a lot of butter and cream. I like it when easier recipe alternatives also are better for me. And faster. Which is good because I think we've still got at least a few more years before I can put baby #1 to work peeling them for me.

 

Shepherd's Pie Baked Potato

Ingredients

• 2 teaspoons canola oil
• 2 carrots, peeled and sliced 1/4 inch thick
• 1 onion, minced
• 1 pound 95 percent lean ground beef or chicken, or 1 pound lean red meat, chopped into 1/2 inch cubes
• 1/4 cup all-purpose flour
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 cups low-sodium chicken broth
• 1 tablespoon worchestershire sauce
• 2 tsp minced fresh thyme or 1/2 tsp dried
• 1 cup frozen peas
• 1 cup frozen corn
• Salt and pepper
• 6 large Russet potatoes, baked
• Butter

Directions

1. Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the carrots and onion and cook over medium heat until the vegetables are softened, 6-8 minutes.
2. Stir in the beef or cubed meat and cook, breaking up ground beef chunks with a wooden spoon, until no longer pink, about 5 minutes. Stir in the flour, garlic and tomato paste and cook for 1 minute. Gradually whisk in the broth, worchestershire and thyme.
3. Bring the mixture to a simmer over medium-low heat and cook, stirring occasionally, until thickened but still saucy, 15-20 minutes. Off the heat, stir in the peas and corn and season with salt and pepper to taste.
4. Slice open each baked potato and sdd a pat of butter to each potato. Top with 1/6 of the shepherd's pie mixture and serve.

Prep Time: 5 min Cook Time: 35 min Serves: 6

Recipe Source: Concept from Lovely Little Snippets as seen on Life As A Lofthouse. Topping adapted from America's Test Kitchen Healthy Family Cookbook

Goat Cheese Pasta with Pecans

Last Sunday at our house:
Husband: My aunt and uncle invited us over to make heart-shaped pizzas.

Me: That sounds like fun. What time?

Husband: About two hours from now.

Me: Sounds good to me.

Husband: Ummm, why are you still making dinner, then?

Me: This? This is a snack.

Husband: Okay . . . It's just, you know, a whole meal.

Me: (Pointing to myself) Pregnant.



I think sometimes he forgets.

It's not just weird pregnancy cravings that made me want this pasta, though. (Actually, I haven't really had cravings. Are they real, or just an excuse to send the hubby to the store?) It was the goat cheese. I was organizing my boards on Pinterest the other day and ran across this recipe again. It still sounded great to me six or seven months later, and for once I had all the ingredients in my fridge. When I read it over and realized how fast it was to make (again: pregnant) I decided to pull it together and save the leftovers for work the next week.

I hadn't even planned on taking pictures of this to share because I was too hungry to bother, but after a couple bites I decided I needed to pause for a second to snap a few shots before the pasta disappeared into my mouth and headed straight to my ankles. It was definitely tasty enough to share. It's one of those recipes where everything just works well together. I love goat cheese, so the mild tang that it gave to the pasta made me happy, but the garlic toasted pecans really made it for me. If you are a goat cheese lover, you could even increase the goat cheese in the recipe since it isn't over-powering. I wasn't sure I would like the peas, but the sweetness they added in addition to the goat cheese won me over. I would like to try this again sometime with dried cranberries or cherries in place of the peas, since I love those dried fruits in combination with goat cheese. In all, it's a tasty little dish that comes together quickly and is a little different from the norm. That's my kind of meal.

And for the record, I was able to fully do the heart-shaped pizzas justice. Never underestimate the ability of a pregnant woman to eat.

Goat Cheese Pasta with Pecans

Ingredients

• Salt and pepper
• 1/2 cup pecans, chopped
• 2 cloves garlic, chopped
• 1 tbsp extra virgin olive oil
• 1 box (13.25 oz.) medium whole-grain shells or rotini
• 1 bag (16 oz.) frozen peas
• 6 oz goat cheese, softened

Directions

1. Bring a 6-quart pot of water to boil. Add 2 tsp salt.
2. In a 8- to 10- inch skillet, add olive oil, pecans, and garlic. Cook over medium, stirring occasionally, until golden. Stir in 1/8 tsp salt and freshly ground pepper.
3. Add pasta to boiling water and cook 1 minute less than the minimum time on the label, stirring occasionally. Add peas and cook for 1 additional minute. Reserve 1 cup of the pasta cooking water. Drain pasta and peas; return to pot.
4. Stir in goat cheese, 1/2 cup pasta water, 1/4 tsp salt, and 1/2 tsp freshly ground black pepper. Top with pecan and garlic mixture.

Prep Time: 5 min Cook Time: 10 min Serves: 6

Recipe Source: adapted from The Sweets Life, originally from Good Housekeeping

Chocolate Meringue Cake

One thing I like about Valentine's Day being on a weeknight is that it seems to spread the celebration (i.e. the fancy cooking and chocolate eating) out over the weekend before or afterward. On Valentine's Day itself we might (okay, definitely will) order pizza and take it easy, but this past weekend we got a chance to celebrate a little more. My husband's aunt and uncle's family invited us over for their yearly homemade-heart-shaped-pizza-and-sugar-cookie-decorating-party. I smiled when my husband's aunt confided that it's one tradition she's tried to stop many times because it is so much work, but the kids won't let her. I think my mom has the exact same problem with some of the traditions she's started, too. Mental note: when starting family traditions with the new baby, make sure they are easy. Anyone have some great, easy V-day family traditions they love?

In keeping with the spirit of easiness is this chocolate meringue cake. It's layers of chocolate meringue covered in layer after layer of soft whipped cream, and it's just as good as it sounds. It's made ahead of time and the hands-on part of making the dessert is minimal. The finished cake looks impressive, and you don't have to frost it. Bonus.

If you've never made meringue or a pavlova before, this would be a great place to start. It's really as simple as whipping egg whites with sugar and baking it until it is a beautiful, light, crisp cloud of sugar and air. You don't even have to stress about the meringue cracking or collapsing since the whipped cream will cover any imperfections. In fact, one of my meringues came out so perfect the last time I made this I was a little disappointed that no one would be able to see it. Yes, sometimes I'm vain about my food.

After layering the meringues with whipped cream and refrigerating overnight, the layers solidify slightly to make a cohesive cake. The meringue still stays mostly crispy, which I really like in contrast to the soft whipped cream layers. I'm sharing the recipe for a chocolate meringue today, but you could easily adjust this cake to suit yours tastes. You could add some extract to the whipped cream (mint or raspberry would be delicious) if you wanted, or you could add a layer of sliced strawberries between each layer. Another bonus is that because there is no flour in the recipe, you could make this for a loved one with gluten free dietary restrictions.

Hope you all have a fun, stress-free, chocolate-filled Valentine's Day!

Chocolate Meringue Cake

Ingredients

• 6 large egg whites (about 1 cup)
• 2 cups sugar
• a pinch of salt
• 3 tablespoons unsweetened cocoa powder
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup mini chocolate chips
• 6 oz bittersweet chocolate, melted and cooled
• 3 cups heavy cream
• 1/4 cup powdered sugar
• Chocolate shavings for garnish

Directions

1. Preheat the oven to 350 and line 2 large baking sheets with parchment paper. Draw two 8-inch rounds on one sheet of the parchment and one 8-inch round on the other.
2. In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed until soft peaks form. Gradually beat in the granulated sugar at high speed until stiff and shiny. Beat in the vanilla and almond extracts and cocoa powder. Fold in the chocolate chips. Pour the melted chocolate down the side of the bowl and gently fold until the meringue is lightly marbled.
3. Spread the meringue in the drawn circles. Place in the oven, then immediately turn the temperature down to 300 degrees and bake for 1 hours and 20 minutes, until crisp; rotatating the pans halfway through baking. Turn off the oven and leave the door ajar to let the meringues cool completely.
4. In the bowl of the standing mixer, beat the cream with the powdered sugar until firm. Remove the meringues from the parchment paper. Spread the whipped cream on the layers and stack them. Refrigerate or freeze the cake overnight. Cut into wedges (this is done easiest with a serrated knife when the cake is frozen or very cold) and serve cold, but not frozen. Garnish with chocolate shavings before serving.

Prep Time: 15 min Cook Time: 1 hour 20 min Serves: 8-10

Recipe Source: adapted from Food and Wine and the Food Network

Cauliflower in Cheddar Mustard Cream Sauce

Raise your hand if you love cauliflower. 

Good for you! Cauliflower is a good source of vitamin C and manganese, both antioxidants. It also has anti-inflammatories, fiber, and a number of B vitamins. 

What's that? 

You noticed that my hand wasn't raised earlier? 

It's true. Although I love most veggies, I generally skip right over cauliflower in favor of broccoli. Or carrots. Or green beans. Or pretty much anything else. 

I decided that needed to change, so I tried out a bunch of recipes that use cauliflower. And tried them. And tried a couple more. And finally found a cauliflower recipe that I not only like, I love. As in, I ate it for a meal. Several days in a row. And thought about it at work all morning leading up to lunch time. (And no, that's not just because I'm pregnant.) 

It's just that good. It's also fast, and easy, which makes it even more of a win. Cauliflower is steamed until it is just soft, not mushy. Then it is tossed with a cheddar mustard sauce so good that you will want some bread to mop up every last drop. It's not light by any means, but I take comfort in the fact that it's probably better for me than mac and cheese. And I'd much rather have a bowl of this than of mac and cheese. True story. 

If you've been looking for a reason to love cauliflower, or if you just want an amazingly impressive side dish that is easy to prepare (perhaps for V-day?) give this a try. You won't regret it, and you just might dream about it. 

Cauliflower with Cheddar Mustard Cream Sauce

Ingredients

• 1 large head cauliflower, cut into 1 inch florets
• 1 cup heavy cream
• 4 ounces cheddar cheese, shredded (about 1 1/3 cups)
• 1 tablespoon whole grain mustard
• 1 pinch cayenne pepper
• 1 Salt and ground black pepper

Directions

1. Fit a large saucepan with a steamer basket. Fill the pan with enough water to reach just below the bottom of the basket. Cover and bring the water to a boil over high heat. Add the florets to the basket, reduce heat to medium, cover, and allow the cauliflower to steam until tender but firm, about 7 minutes. Remove the cauliflower from the basket.
2. While cauliflower is cooking, place the cream in a small saucepan and bring to a bare simmer over medium heat. When the cream is steaming and just starting to bubble around the edges of the pan, turn off the heat and add the cheese, mustard and cayenne. Whisk together until smooth. Season with salt and pepper to taste. 
3. Toss the cauliflower gently with the sauce in a serving bowl. Adjust the seasonings and serve immediately. (Note: Since the sauce isn't thickened with flour or any other thickening agent, a lot of it will run off the cauliflower even after tossing. Don't worry - it's rich enough that it will still flavor the cauliflower. You could probably increase the amount of cauliflower if the wasted sauce bothers you. I always like to make sure there is excess so I know each floret is coated.) 

Prep Time: 5 min Cook Time: 7 min Serves: 4-6

Recipe Source: America's Best Side Dishes from America's Test Kitchen

Brie-Stuffed Chicken Breasts with Pear and Cider Sauce

Do you go out for Valentine's day, or stay in? Who cooks? Do you make a special meal, or take it easy and order pizza?

In our house, we've traditionally stayed in. Making reservations is not a strength for either me or my husband, so going out generally isn't in our plans. Plus, I always feel like I could cook something delicious for a fraction of the cost of going out. Then I spend a fortune on special ingredients to make that gourmet dinner and it ends up costing the same as going to a restaurant.

Maybe more.

And I'm tired and exhausted by the time dinner is done and I just want to go to bed.

That's why I'm finally learning to plan meals that I can make ahead, like this brie-stuffed chicken with pear-cider sauce. Sounds fancy, doesn't it? Worthy of of a Valentine's meal, right? How can you go wrong with a moist, flavorful chicken breast covered with a rich pear cider sauce and oozing with warm, melted Brie? Especially when you can make the pear-cider sauce and stuff the chicken ahead of time, so when it comes to the actual dinner, you only need to brown the chicken and bake it. No running around, frantically chopping things or dealing with 5 different prep bowls. I can use the baking time to whip up a side dish or just relax with some chocolate.

And relaxing with chocolate is really what Valentine's day is all about, isn't it?

Brie-Stuffed Chicken Breasts with Pear and Cider Sauce

Ingredients

Pear and Cider Sauce

• 2 T unsalted butter
• 2/3 of a small onion, minced (reserve remaining third for the stuffing)
• 3 ripe Bosc pears, peeled, cored and cut into small chunks
• 3 cups fresh cider
• Salt and freshly ground black pepper

Stuffing

• 6 ounces Brie cheese, rind removed and cut into small pieces
• 1/4 tsp ground coriander
• 1/3 of a small onion, minced
• Salt and freshly ground black pepper

Chicken

• 3 large chicken breasts
• 2 T vegetable oil
• 1/4 cup all-purpose flour
• Salt and freshly ground black pepper

Directions

1. Make the pear and cider sauce: Melt the butter in a medium saucepan over medium heat. Add minced onion and cook for 3 minutes or until soft and tender, stirring often. Add the pears and toss briefly. Add the cider and bring the mixture to a simmer over medium heat. Reduce heat and simmer for 30 minutes or until sauce thickens slightly, whisking occasionally. Blend the mixture (make sure to vent the blender to allow steam to escape) and add salt and pepper to taste. Serve immediately or place in a covered container in the fridge until serving time.
2. Stuff the chicken: Mix Brie, coriander, onion and a pinch of salt together in a medium bowl. Cut each chicken breast in half width-wise. Cut a pocket in each half by inserting a sharp knife into each breast horizontally, stopping about half an inch from the opposite side. Open the incision with your fingers, creating a pocket. Divide stuffing mixture evenly among chicken breast halves. Chicken breasts can be stuffed up to a day ahead of time and refrigerated until cooking time.
3. Cook the chicken: Heat oil in a large skillet over medium heat until shimmering. Preheat oven to 350 degrees. Season the flour with salt and pepper and dredge each chicken breast half in flour, shaking off excess. Brown the chicken in the skillet, cooking each side about 4 minutes. Place browned chicken in a casserole dish and bake 20-25 minutes or until chicken is cooked through. Remove from oven and set aside for 5 minutes to rest. Serve chicken over rice with warmed pear and cider sauce.

Prep Time: 45 min, including 30 min simmering time Cook Time: 35 min Serves: 6

Recipe Source: Dishing Up Vermont by Tracey Medeiros

Chipotle Chicken/Steak Burrito

When I move to a new place, even if it is just across town, the first few days are spent getting a sense of my surroundings. I note the closest grocery store, then drive home a different way and note an even closer grocery store. I make mental notes of the post office, the parks, the cheapest gas stations, the restaurants, etc.

When I'm doing my exploring, there's always an "Awesome! I can't believe I live so close to __________ now!" moment, and there's always a "Seriously? There isn't a ___________ for 15 miles?" Has this ever happened to you when you moved to a new place?

Eventually, it seems, I adjust to my surroundings, and learn to deal with what is close by. Sometimes I'm still bothered by the lack of a certain store nearby (Trader Joe's, I'm looking at you) but for the most part, I try to find new favorites or learn to live without a Dairy Queen that is open in the winter.

Some adjustments I don't even notice making. I hadn't realized that there was no Chipotle restaurant within 30 minutes of my house until I saw a recipe for a Chipotle marinade for chicken or steak burritos. I love a good Chipotle burrito now and then, so I bookmarked the recipe and made them for dinner the other night. It wasn't until I was putting it all together that I realized I couldn't quite remember what was in a Chipotle burrito. What were the toppings offered again? Did they offer lettuce and tomatoes? Not that it really mattered because I only had to please myself and my husband, but when I found myself googling Chipotle burritos I realized that it had been years since I had eaten there. Out of sight, out of mind, apparantly. 

Since it has been so long since I had the real thing, I can't guarantee that this marinade tastes exactly like the restaurant. I can tell you, though, that it is good in its own right. Marinade seems like the wrong term for the recipe, even, because it is more like a wet rub that stays on the meat than a marinade that drips off. The dried (rehydrated) chiles give a great depth of flavor that you can't seem to get from marinades or rubs with ground chili powder. The cooked meat is moist, juicy and flavorful. Top it off with your favorite salsa, some rice (cilantro lime rice would be great here) your choice of beans and you've got yourself a great burrito that you can enjoy no matter how far your closest Chipotle is from you. 

Chipotle Mexican Grill Ancho Chile Marinade

Ingredients

• 2 oz dried ancho chiles or dried pepper of choice
• 1 tsp black pepper
• 2 tsp cumin powder
• 2 tbs fresh oregano, chopped
• 6 cloves garlic
• 1/2 red onion, quartered
• 1/4 cup vegetable oil
• 1 T kosher salt, plus more to taste
• 4 - 6 cuts of meat of choice, such as chicken or steak

Directions

1. Soak dry chiles in water overnight or until soft. (If you are impatient like me, you can microwave the chiles in a bowl of water for 10-15 minutes and let sit for another 20-30 minutes or until soft.) Discard water. Remove seeds.
2. Add all ingredients except meat in food processor. Puree until smooth.
3. Spread mixture over meat and refrigerate at least 1 hour, up to 24 hours.
4. Heat grill to about 400 degrees, or place a cooling rack on a foil covered sheet pan and heat up the broiler. Grill or broil meat about 4-5 minutes per side, depending upon thickness, until done. Remove from oven or grill and let rest for 5 minutes covered with aluminum foil.
5. Chop meat into 1/2 inch square pieces. Salt to taste. Serve with rice, black beans or choice of side dish. Garnish with fresh cilantro. Or serve in a burrito.

Prep Time: 1 hour, ten minutes (including refrigeration time) Cook Time: 10-15 min Serves: 4-6

Recipe Source: www.thehuffingtonpost.com