Start your day off with these better breakfast burritos, made with whole wheat tortillas and filled with turkey sausage, eggs, bell pepper, and feta.

This content is sponsored by the Ohio Poultry Association. I was compensated for this post but all thoughts and opinions remain my own.

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Happy National Better Breakfast Day!

As a kid I always wanted the unnaturally bright colored cereal to start my day. To say I was a picky eater is a gross understatement. Thankfully my taste buds have matured and now appreciate most foods this world has to offer (I’ll try almost anything at least once). With it, came an appreciation for a good breakfast.

Don’t get me wrong I love pancakes, French toast, waffles, and doughnuts but I reserve them for special occasions. I certainly eat enough dessert that I don’t need more for breakfast. These days I prefer to start my day with something more nutritious, which is often some rotation of Greek yogurt, fruit, oats, vegetables, and eggs.

Eggs have been under fire in the past, but they truly are little nutritional powerhouses. Just one egg contains 6 grams of protein, 8 essential nutrients (such a choline which is essential for brain health), only 70 calories, and obviously naturally free of sugars and carbohydrates. So not only are eggs a a good course of protein, they also help maintain a healthy weight by keeping you satisfied longer than their sugary, carb-loaded competition, thus curbing snack cravings,

But if you’re sitting there thinking, I don’t want to just eat eggs for breakfast, I have a recipe for you. These better breakfast burritos take a little bit longer than just scrambling eggs, but you will only be using one pan.

First, you brown the turkey breakfast sausage (omit if vegetarian), cook the eggs until there is no longer any obvious liquid egg, then cook the bell pepper and spinach until wilted, and assemble into whole wheat tortillas sprinkled with crumbled feta cheese. You can even wrap it in foil to keep warm if you need a to-go option.

These could also be easily adapted into tacos, if that’s more approachable. Would also be easier for kids to get involved in making/assembling their own meal! Just substitute the whole wheat tortilla for double the amount of smaller taco shells or tortillas, layer in the ingredients, and enjoy.

Have leftovers? These can be safely stored and consumed for up to 3 days in the fridge or frozen. In fact you can freeze raw eggs as well – just not in the shell please. Crack and beat them in a freezer-safe container (with a lid) and they can hang out in the freezer for up to a year! Just thaw them in the refrigerator a day before you want to use them. Any eggs still in the shells should be stored on the refrigerator shelves, not the door where the temperature fluctuates.

I always have a fresh supply of eggs in our refrigerator and love knowing that I am helping Ohio farmers in the process because Ohio is one of the nation’s largest producers of eggs, producing about 10 billion eggs every year. Visit OhioEggs.com to meet some of these wonderful Ohio egg farming families and to get more cooking tips, recipes, and nutrition information. You can also follow the Ohio Poultry Association on Facebook, Twitter, and Instagram.

BETTER BREAKFSAT BURRITOS

Print

Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. turkey breakfast sausage, crumbled
• 4 eggs, beaten
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 5 oz. fresh spinach
• 4 oz. crumbled feta
• 4 whole wheat tortillas, warmed

Directions

1. Place a medium skillet over medium-high heat. Add sausage, breaking up into smaller pieces, and cook for 8-10 minutes or until no longer pink. Remove sausage from skillet to a paper towel-lined plate, cover to keep warm, and remove all but 1/2 tablespoon of the grease.
2. In the same pan add the beaten eggs. Cook for 3-5 minutes or until no longer runny, stirring frequently. Remove to another plate and cover to keep warm.
3. In the same pan add the bell pepper and spinach, cooking until the spinach is wilted, about 5 minutes. Remove from heat.
4. To assemble, divide eggs evenly down the center of each tortilla. Top each with sausage, peppers, spinach, and feta. Fold the bottom of each tortilla up over filling and roll up. Serve warm*.

Notes

*Or wrap in foil and place in a ziptop freezer bag. When ready to eat, remove foil, wrap in a damp paper towel and microwave for 3 minutes.

Source: Adapted from my Chorizo Breakfast Burritos.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This easy peanut butter s’mores quesadilla has a gooey peanut butter chocolate marshmallow inside and crispy brown sugar graham cracker coated outside.

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Alright Buckeye fans, I hate to say it but after last weekend’s sad display against Tulsa I am not feeling particularly strong about today’s game against Akron. This does not bode well for the remainder of the season.

I was okay loosing to Oregon because they were clearly the better team and our defense was doing next to nothing to stop them. But we have a bad habit of playing to our competition and last weekend was a prime example even though we pulled out a win in the end. Fingers crossed, Buckeye Nation.

And if we fail? Well, I guess it’s a good thing these peanut butter s’mores quesadillas are so dang easy to make. Just spread peanut butter and chocolate hazelnut spread on each half of a tortilla, and top with mini marshmallows.

You could stop there and grill it as is, but go ahead and seal in that s’mores flavor by coating the outside with butter, brown sugar, and graham cracker crumbs. You’ll be glad you did because the outside gets extra crispy. Besides, what is a s’mores without some graham cracker?

While I am at it, here are some other peanut butter s’mores recipes:

• No-Bake Peanut Butter S’mores Bars
• Peanut Butter Chocolate Chip Cookie Dough Mini S’mores Pies
• Peanut Butter Cup S’mores Ice Cream
• Reese’s Peanut Butter S’mores Cookies
• S’mores Buckeyes

Two years ago: Pumpkin Butter Cupcakes with Brown Sugar Frosting

Five years ago: Weekly Meal Plan #31

Six years ago: No-Bake Apple Cheesecake Pie

Seven years ago: Amaretto Spiced Apple Cider

Eight years ago: Stuffed Red Velvet Truffles

Nine years ago: Homemade Yellow Cake Mix

PEANUT BUTTER S'MORES QUESADILLA

Print

Yield: 1 serving Prep Time: 10 Minutes Cooking Time: 6 Minutes 6 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 burrito sized flour tortilla
• 2 Tbsp creamy peanut butter
• 2 Tbsp chocolate hazelnut spread
• 1/2 cup mini marshmallows
• 2 Tbsp unsalted butter, room temperature
• 2 Tbsp brown sugar
• 2 Tbsp finely crushed graham crackers

Directions

1. On one half of the tortilla, evenly spread the peanut butter. On the other half, spread the chocolate hazelnut . Top with marshmallows.
2. Fold the tortilla in half and butter both sides. Sprinkle with the brown sugar and graham crackers on both sides, pressingly lightly to adhere.
3. Heat a cast iron skillet over medium heat. When ready carefully place quesadilla into the pan and cook until golden, about 2-3 minutes. Flip and cook for another 2-3 minutes.
4. Slice and serve immediately.

Source: Adapted from Oh Sweet Basil.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

What’s better than a homemade crunch wrap? Crunch wrap supreme burgers! A taco seasoned burger patty is folded up with all your favorite fillings.

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After not being sure if I was going to be able to muster the energy to participate in #BurgerMonth this year, here I am with my second recipe of the month!

Originally I wanted to post this on Cinco de Mayo, ya know, to complete the American representation of what we think Cinco de Mayo means by celebrating with a Taco Bell-inspired recipe. Make no mistake, I love Taco Bell but I definitely would never claim it to be “authentic”. 

However, that didn’t stop me from making a burger version of their crunchwrap! Who wants to deal with getting that crumbled taco meat to stay put while assembling this wrap? Just cook a taco seasoned burger patty instead! Then assemble with all your favorite fillings.

Bob actually said this was his favorite version of a crunch wrap he’s ever had. Now that’s what we call winning. Not gonna lie, I absolutely plan on making these again. Maybe next time I’ll add avocado or guacamole and a side of nacho fries!

Did you miss out on #BurgerMonth? Never fear! Check out all these blogs below to see what they created this month! After all, we have a whole summer ahead of us still.

?Girl Carnivore ?A Kitchen Hoor’s Adventures ? Chiles and Smoke ? Grumpy’s Honeybunch ? Honeybunch Hunts ? Miss in the Kitchen ? Out Grilling ?Our Good Life ?The Redhead Baker ? Simple and Savory ? Grillax: Fire. Food. Fun. ? Sumptuous Spoonfuls ? Real Life With Dad ? A Day in the Life on the Farm ? The Spiffy Cookie ? Plateful of Passion? Pastry Chef Online ? Bacon Fatte ?An Affair from the Heart ? Sarah’s Cucina Bella ? Devour Dinner ?Karen’s Kitchen Stories ? Cheese Curd in Paradise ?The Best Vegetarian Recipes ?Wok & Skillet ?

Two years ago: Cinnamon Brown Sugar Cookies

Four years ago: Double Chocolate Sprinkle Blossoms

Five years ago: Grilled Romaine

Six years ago: Fruity Sangria

Seven years ago: Coconut Pecan Cookies

Eight years ago: Spicy Avocado Chicken Enchiladas

CRUNCH WRAP SUPREME BURGERS

Print

Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. ground beef
• 2 Tbsp taco seasoning
• 5 large flour tortillas, 1 cut into 4 smaller circles
• 2/3 cup nacho cheese sauce
• 4 tostadas*
• 2/3 cup sour cream
• 1 cup shredded iceberg lettuce
• 1 cup diced tomatoes
• 2 cups shredded Mexican cheese blend

Directions

1. Add ground beef to a large bowl and stir in taco seasoning. Form into four equal patties. Let sit at room temperature while a large pan preheats to medium-high heat.
2. Cook the burgers about 3 minutes per side or until they have almost reached desired doneness**. Remove from the pan, wipe out excess grease, and set aside.
3. Heat the four whole tortillas in the microwave for 20 seconds. Place a burger patty in the center of each. Top with cheese sauce, tostada shell, sour cream, lettuce, tomato, and cheese blend. Place a smaller circle of tortilla in the center and fold the larger tortilla over the top to seal. Repeat to make four wraps.
4. Return pan to medium heat and add 1 tablespoon vegetable oil. Place wraps seam side down in the pan and cook until golden, about 3-4 minutes per side. Serve immediately.

Notes

*Or a hard shell broken in half, or tortilla chips. **Will cook further in wrap.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This post is sponsored by the Ohio Pork Council. All opinions are my own.

Let’s get loaded – with pork! These nachos are piled high with BBQ pulled pork instead of taco meat followed by all of your favorite toppings.

It’s no secret that root beer is my favorite beverage of all time (other than that I primarily drink water or milk – yes I’m a 5 year old).

It also happens to be my favorite liquid to cook with as well, especially when it comes to BBQ as made evident by several recipes already on my blog featuring such things. I’ve made many a creation with my root beer pulled pork.

I’m continuing that trend today with my latest creation – slow cooker loaded BBQ pulled pork nachos!

While I have already shared BBQ nachos and root beer pulled pork sandwiches in the past, I’ve kicked things up a notch with these nachos while remaining easy to make.

I stuck to my tried and true, crazy easy and favorite method of cooking pulled pork which is to slow cook it along with a sliced onion in root beer. Once cooked, you simply shred with 2 forks into bite sized pieces!

I could have stopped there but I didn’t want all of that glorious root beer to go to waste so instead of dumping it I poured it into a sauce pan and reduced it down to a syrup.

This root beer syrup was then tossed over the shredded pork that was already cooked in the root beer and then placed until the broiler to promote some nice caramelization of those juicy shreds. Waste not!

Once the dual root beer cooking was complete, part of me considered making a root beer based BBQ sauce to really emphasize my root beer obsession but I wanted to keep things simple so instead I tossed the pork in one of my favorite BBQ sauces from where I grew up – Dinosaur BBQ!

Since I first had BBQ nachos in Memphis, I normally would have gone for one of the bottles of BBQ sauce that I stock piled from whenever I return to Memphis but I stumbled upon a bottle of this nostalgia at my grocery store here in Columbus and could not resist.

The end result was a pile of nachos featuring so many aspects of my life on one plate: Rochester, NY BBQ sauce from where I grew up, Memphis-inspired BBQ nachos from where I spent 6.5 earning my PhD, and Ohio pork representing the 4 years I spent at Ohio State as an undergrad from 2003-2007 and then returning in 2015 to make Columbus my current home.

What is your favorite way to cook pork / What is your favorite pork recipe?

Another of my other favorites is to marinade a pork loin and then grill it with corn on the cob. Again, super easy and crazy delicious. In fact I’ve already done that exact thing 3 times this year and I foresee may more occurrences in the future.

One year ago: Weekly Meal Plan: June 20-26

Two years ago: June 2015 Stitch Fix #9

Three years ago: Easy Honey Mustard Chicken

Four years ago: Cookie Dough White Chocolate Fondue

Five years ago: Prague

SLOW COOKER LOADED BBQ PULLED PORK NACHOS

Serves 6-8

Ingredients:

PORK

1 onion, peeled and sliced

2 lb. pork pork shoulder or butt, trimmed of excess fat

24 oz. of root beer

18 oz. bottle of barbecue sauce

NACHOS

14 oz. bag tortilla chips

2 cups shredded cheddar cheese

2 cups lightly packed chopped salad greens

1 cup black beans

1 cup salsa or chopped tomatoes

2-3 green onions, slices

Directions:

1. Spray the inside of the slow cooker with nonstick spray. Spread the onion slices evenly on the bottom, lay the pork on top, and pour the root beer over the top (add water if needed to just cover). Set on low and and cook for 6-8 hours, or until cooked.
2. After pork has cooked, remove the meat from the crock pot and reserve the liquid – strain out the onion from the liquid. Place liquid into a large pot over high heat and simmer while stirring occasionally until it leaves a trail when a spatula is run through it and it is thick and syrup-like, about 8-12 minutes.
3. Meanwhile, turn the oven to broil and shred the pork using two forks. Once the syrup is done, fold the syrup into the pork and spread out mixture in a single layer onto an aluminum foil lined baking sheet. Broil on lower middle rack for 5 minutes, until meat is crispy but not charred. Carefully remove from oven, flip the meat and broil again for 5 minutes longer.
4. Remove from oven, pour the barbecue sauce over the pork and stir to combine. Serve immediately on top of a bed of tortilla chips with desired toppings. Or keep warm in slow cooker until ready to serve.

Source: Adapted from my Root Beer Pulled Pork Sandwiches and Carnitas.

At my job, we are encouraged to have a free biometric health screen every year. The very first year I had fantastic levels for all areas – gold star for me. The second year my bad cholesterol went up a littler and my good cholesterol went down a little. Not as awesome, but still within range of happy and healthy. This year the trend continued and my bad cholesterol is literally at the very top of the limit for what is considered to be a good range. And I kind of freaked out a little even though she told me there’s no reason to be overly concerned.

At first I couldn’t think of anything different in my lifestyle/diet (other than Whole30 for the past week). But now that I think of it, I probably have eaten out more in the past year and while I still work out the same amount, I do more strength training lately and less cardio than I used to. So I’ll be going back to being more 50/50 with my workout routine. Meanwhile, I also googled the crap out of what kinds of food help/hurt your cholesterol, most of what I already eat/limit, with exceptions for Whole30 but after 30 days they’re all coming back.

Of course none of this has anything to do with this recipe today. It has spinach in the tortilla, chickpeas and olive oil in the hummus, and whole olives too so that’s good for cholesterol right? Well regardless of that, these Greek pinwheels would probably be a stellar Super Bowl appetizer! Who’s my team? Sometimes I cheer for the Bills from growing up in upstate NY. Sometimes I cheer for the Cowboys because my brother and I were born in Dallas and he’s a huge fan. And former Buckeye Ezekiel Elliott plays for them now so I’m hoping the Cowboys make it.

Two years ago: Hard Root Beer Brownies with Peanut Butter Frosting

Three year ago: Meyer Lemon Curd Cupcakes for Two

Five years ago: Broccoli Quiche

Six years ago: Pizza Dough

GREEK HUMMUS PINWHEELS

Serves 4-6

Ingredients:

4 large spinach tortillas

8 Tbsp hummus

1/2 cup roasted red bell pepper slices, drained

1 small cucumber, thinly sliced

1/4 of a small red onion, thinly sliced

1 cup crumbled feta cheese

1/2 cup chopped Kalamata (or black) olives

Directions:

1. Spread the hummus evenly over the 4 tortillas.
2. Arrange the bell pepper strips and cucumber slices along one side of each tortilla. Top each tortilla evenly with the remaining ingredients. Tightly roll up the tortilla from the end containing the bell pepper and cucumber.
3. Slice the pinwheels into 1 inch thick pieces and secure with toothpicks if desired.

Source: The Spiffy Cookie original

Spicy Mexican sausage is mixed with sweet pineapple in these Tacos al Pastor, which are my favorite kind of tacos! So easy you can make them any night of the week.

Welcome to this month’s edition of the Secret Recipe Club! This month I picked a recipe from Leslie’s blog, La Cocina de Leslie. If you like Mexican food, her blog is the mecca of Mexican recipes. I’ve been wanting to try my hand at homemadew tamales for quite some time now and she does provide and step-by-step guide on how to make them, but I chickened out and decided to save them for another day when I had more time as they are not quickly executed. I was also tempted by her sweet corn ice cream but resisted only because I have a freezer full of ice cream already.

And when I saw her easy recipe for Tacos al Pastor I had to make them! I love Tacos al Pastor and they have been on my things-to-cook list for far too long. The only things I changed from her recipe was using chorizo because I could not find longaniza sausage and I added some cotija cheese on top. Per her suggestions, I also served the tacos with her red and green tomatillo salsas. I had to go to 3 stores before I found dried arbol chiles for the red one but it was worth it! Such easy salsas to make and actually my first time ever using tomatillos.

Thanks for the easy yet delicious recipe Leslie. Next up, tamales!

Two years ago: 20 No-Cook Summer Recipes

Three years ago: Individual Scalloped Potatoes with Bacon & Jalapeno

Four years ago: Sourdough Starter

TACOS AL PASTOR

Serves 4

Ingredients:

1 Tbsp vegetable oil

1 lb. Mexican longaniza sausage, casing removed (I used chorizo because I couldn’t find longaniza

1 (14 oz.) can pineapple chunks, juices reserved

1/4 tsp ground cumin

8-10 corn tortillas

1/2 medium red onion, finely chopped

Fresh cilantro, finely chopped

Cotija cheese

Red & Green Tomatillo Salsas, for serving

Directions:

1. Heat vegetable oil in a large skillet over medium-high heat. Add sausage and cook, while lightly mashing with a spatula or wooden spoon to break up the sausage until no longer pink. Season with salt, if needed. Add the pineapple chunks, juice, and ground cumin. Cover skillet and let come to a boil. Remove cover, reduce heat to low and simmer, stirring occasionally, until the juices have mostly evaporated.
2. To serve the tacos, heat the corn tortillas on a skillet over medium-high heat until soft and pliable (or microwave between damp towels for 10-30 seconds). Spoon 3-4 tablespoons of the mixture onto center of each tortilla. Garnish with chopped red onion, cilantro, and cotija cheese. Serve with red and green tomatillo salsa, or your favorite salsa.

Source: Adapted slightly from La Cocina de Leslie.

Make a batch of these breakfast burritos and freeze them for later to enjoy on weekdays when you don’t want to cook but still crave something warmer than cereal.

Why it is that Spring seems so short every year? So quickly the temperatures shifted from perfect 70s to my-bike-ride-home-is-a-sweaty-mess 80-90s. I’ve started bringing shorts to change into after work so that I don’t completely melt on the ride home. I should probably slather on some sunblock while I’m at it because my pasty legs could blind someone and while I enjoy the look of being tan, avoiding skin cancer is higher on my priority list.

But anywho, I love these breakfast burritos because they are freezer friendly which means warm breakfast on a weekday. Normally I’m not motivated to cook in the morning so cereal or a toasted English muffin are my regular go-tos. But until these burritos are out of stock in my freezer, they are the new go-to. Then again, when they are gone I’ll just restock with a healthier breakfast burrito!

One year ago: Boozy Ginger-Lemon Fruit Salad

Four years ago: Baked Blueberry French Toast with Streusel Topping

Five years ago: Chick’amole Salad Sandwich

CHORIZO BREAKFAST BURRITOS

Makes 8

Ingredients:

1 lb. bulk chorizo sausage (or links with casings removed)

16 oz. frozen diced hash-brown potatoes, with onions and peppers

8 eggs, beaten

1-1/2 cups shredded Mexican blend cheese

8 (8-inch) flour tortillas, warmed

Preferred toppings for serving (optional)

Directions:

1. Place a medium skillet over medium-high heat. Add sausage, crumble, and cook for 8-10 minutes or until no longer pink. Leaving the grease behind, remove sausage from skillet and cover to keep warm.
2. In the same pan, add the potatoes to the grease and cook until tender and slightly crispy, about 8-10 minutes. Remove from skillet and cover to keep warm.
3. In the same pan, add the beaten eggs. Cook for 3-5 minutes or until no longer runny, stirring frequently. Remove from heat.
4. To assemble, sprinkle shredded cheese down the center of each tortilla. Top with 1/4 cup of sausage, potatoes, and eggs. Fold the bottom of each tortilla up over filling and roll up. Serve warm. (Or wrap in foil and place in a ziptop freezer bag. When ready to eat, remove foil, wrap in a damp paper towel and microwave for 3 minutes.)

Source: Adapted slightly from Two Peas and Their Pod.

If you like buffalo wings and enchiladas, prepare yourself for these buffalo chicken enchiladas. I’ve combined the two into one easy meal that is perfect for any night of the week.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MomsWingMan #CollectiveBias

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Mealtime can be a bit unpredictable, just like life. But that’s doesn’t have to be a bad thing! I may not be a mom but am still a very busy person and often have to just go with the flow and show it who’s boss by serving up an unsuspectingly delicious meal that is a shake up on a classic but is still budget friendly.

Of course being a food blogger means I tend to get a little out of control with the concoctions that I come up with, but sometimes I need a Wingman to hook me up with some extra time during the week.

For this meal, #FarmRichSnacks came to the rescue with pickup lines such as quality ingredients, easy, and feel-good foods. Everyone can appreciate a great potato skin and theirs are made from Idaho potatoes and 100% cheddar cheese.

And if you love wings but hate the bones they also have hand formed chicken bites made with 100% white meat chicken. Those lovely morsels found in Buffalo style at Kroger were the core of what made this recipe so easy to execute.

One of the most popular recipes on my blog is the cream cheese chicken enchiladas and I cannot say I blame you, because they are one of my favorites as well! I even went so far as to make a stuffed squash version to keep up with the trend and became one of my favorite recipes of 2015. I may need to try enchilada meatballs next.

Since enchiladas are clearly a popular dish, I figured this was a great place to start for a fabulous new weeknight recipe and decided to change things up a bit with the flavors of Buffalo wings.

I baked up the chicken bites until crispy, tossed them with carrots and celery, which was then smothered with a combination of cream cheese, Ranch, buffalo sauce, salsa, enchilada sauce, and blue and cheddar cheese, and rolled up in a tortilla.

Basically this recipe involves everything that reminds you of buffalo wings and enchiladas and is executed with ease. So if you love this recipe you should also try Buffalo Chicken Fajitas.

What is your favorite Wingman when it comes to making your Real Life Good? To further aid in your meal planning for the week, there’s also a Buy 10, Save $5 Mega-Event at Kroger to take advantage of. From November 5-18 if you buy 10, you save $5.

*Offer valid 11/4/15 – 11/17/15 in most areas, please check your local circular for dates in your area. If Kroger is not your grocer, please go to MomsWingman.com to find your neighborhood retailer for specific ad dates and other featured products.

One year ago: Single Serving Deviled Eggs

Two years ago: Elvis Fluffernutter Rice Krispie Treats

Four years ago: Gluten-Free Peanut Butter Chocolate Bars

BUFFALO CHICKEN ENCHILADAS

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Yield: 4-6 Servings Prep Time: 30 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (17 oz.) package Farm Rich Buffalo Style Boneless Chicken Bites, Buffalo sauce reserved
• 4 oz. cream cheese, room temperature
• 10 oz. can of red enchilada sauce
• 1/2 cup salsa
• 1/4 cup Ranch dressing (I made my own with homemade seasoning and Greek yogurt)
• 1 cup shredded sharp cheddar cheese, divided
• 1 cup crumbled blue cheese, divided
• Salt and pepper
• 1 carrot, peeled and chopped
• 1 rib of celery, chopped
• 4 scallions, thinly sliced and divided
• 8 (8-inch) flour or corn tortillas

Directions

1. Preheat oven to 475 degrees F. Line a baking sheet with foil and spread out chicken evenly. Cook for 16 minutes, flipping halfway through. Remove from oven, allow to cool slightly, and chop into bite-sized pieces. Set aside.
2. Turn oven to 325 degrees F. Spray a 9×13 dish with cooking spray and set aside.
3. In a large bowl, cream together the cream cheese, 1/2 of the enchilada sauce, salsa, contents of the Buffalo sauce packet, and Ranch. Stir in 1/2 cup of each type of cheese. Season with salt and pepper to taste.
4. In a second bowl toss together the chicken, carrot, celery, salt and pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
5. Spread about half of the remaining enchilada sauce (1/4 of the can) in the bottom of the baking dish.
6. Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce (1/4 of the can) over the top of the filled tortillas and sprinkle with the remaining cheese.
7. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.

Source: Adapted from my Cream Cheese Chicken Enchiladas.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

I have a confession to make. You know that egg dish commonly cooked for breakfast that starts with an “O”? Well I have been misspelling it my entire life. I have been spelling it phonetically as “omlet” and I swear I must have seen it written as such before or else it would not have been solidified in my brain. How many times have I ordered that dish at a restaurant and not noticed the spelling? News flash! It’s spelled “omelette” which in my opinion has too many e’s. Although upon further digging is appears that it may also be spelled “omelet” which is more tolerable. Unfortunately I was not consulted when they were working out the English language.

Today I did not make an omelet/omelette/omlet or however you want to spell it. I made nachos because today is national nachos day, and why not start celebrating early with nachos for breakfast. It’s not an omelet but it is breakfast food that involves eggs, cheese, and bacon served over tortilla chips. Although this would be perfect to turn into tater tot nachos since they are basically mini hash browns. Of course the most important part is that they are topped with a homemade hollandaise sauce made with Greek yogurt because I find it easier and just as delicious as the traditional version.

One year ago: Pumpkin Baklava Bars

Two years ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze

Three years ago: Gluten-Free Cake Batter Pancakes

BREAKFAST NACHOS WITH GREEK YOGURT HOLLANDAISE SAUCE

Serves 2-3

Ingredients:

HOLLANDAISE SAUCE

1/4 cup Chobani plain whole milk Greek yogurt

1 tsp fresh lemon juice

1 egg yolk

1/4 tsp Dijon mustard

1/8 tsp salt

1/8 tsp granulated sugar

Pinch pepper

Dash hot Tabasco sauce

NACHOS

3-4 handfuls of tortilla chips

1 cup shredded cheese

4 eggs + 1 egg white

2 Tbsp milk

6 slices bacon, cooked and crumbled

ADDITIONAL/ALTERNATE TOPPINGS

Sausage, Ham, Bell pepper, Jalapeno, Avocado, Beans, Corn, Salsa, Cilantro, etc.

Directions:

1. Preheat oven to 325 degrees.
2. While the oven preheats prepare the hollandaise. In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together all ingredients. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Set aside.
3. Pour tortilla chips onto an oven safe platter or baking sheet. Top with 1/2 cup of cheese. Place in the oven to allow the cheese to melt and chips to warm.
4. While chips are in the oven prepare the eggs. Heat a nonstick skillet over medium heat. Whisk eggs with milk, pour into skillet and gently scramble. When the eggs are just cooked, remove from the heat.
5. Pull nachos from oven and top with eggs. Sprinkle with remaining cheese, bacon, and desired toppings. Drizzle with hollandaise sauce and serve.

Source: Hollandaise sauce adapted slightly from The Way the Cookie Crumbles. Nachos adapted slightly from The Noshery.

For this month’s Secret Recipe Club I was assigned to Rebekah’s blog Making Miracles. After browsing her recipe list I found myself quickly adding recipes to my bookmarks for things such as Italian sliders, seared pork tortas, and of course oatmeal peanut butter cookies because you all know how much I cannot ignore a good peanut butter recipe. But ultimately I landed on a recipe for baked fajitas – Mexican Monday anyone!?

Fajitas are one of my favorite Mexican dishes to order and I was excited by how easily it came together, and using only one pan, making it a perfect weeknight meal. Serve it with your favorite toppings all wrapped in a soft, warm flour tortilla and your cannot go wrong. I did increased the amount of chicken and bell pepper slightly but other than that kept the recipe the same. Thanks Rebekah for the great meal!

One year ago: Single Serving Peanut Butter Krispie Chocolate Balls

Three years ago: Petri Dish Cookies

BAKED CHICKEN FAJITAS

Serves 6

Ingredients:

1-1/2 lb. boneless, skinless chicken breasts cut into thin strips

1 (15 oz.) can diced tomatoes w/ chilies (such as Rotel)

1 medium onion, sliced into thin strips

2 bell peppers, seeded and sliced into thin strips

2 Tbsp vegetable oil

2 tsp chili powder

2 tsp cumin

1/2 tsp garlic powder

1/2 tsp dried oregano

1/4 tsp salt

12 flour tortillas, warmed

Favorite fajita toppings

Directions:

1. Preheat the oven to 400 degrees. Lightly grease a 9×13-inch baking dish. Mix together chicken, tomatoes, peppers, and onions in the dish.
2. In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.
3. Bake uncovered for 30 minutes, or until chicken is cooked through and the vegetables are tender. Drain any excess liquid and serve with warmed tortillas and enjoy!

Source: Adapted slightly from Making Miracles.
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