Breakfast Burrito

In Denver, the NFL starts at 11am, which is the perfect time for brunch. The past few Sunday's, my fiance and I have been making breakfast burritos around this time and eating them while we watch football. They aren't healthy in the least bit, which is probably perfect if you have a hangover! I don't make my own green chile, but if you do, use it!

Ingredients

• 2 burrito size flour tortillas
• shredded cheddar cheese
• 3 strips bacon, cut into bits
• 18 tater tots
• green chili sauce
• 5-6 eggs

Directions

1. Start heating the tater tots in the oven, according to package directions. We like our a little more crispy so we increase the time.
2. When the tater tots are almost done, begin cooking the little bacon bits in a pan over medium heat until crispy. Drain on a paper towel.
3. Begin scrambling the eggs and season with salt and pepper.
4. Heat the green chili in the microwave for about a minute.
5. Remove the tots from the oven, but leave the oven on. Reduce the heat in the oven to about 300 degrees.
6. Begin assembling the burritos. Put half the eggs on each tortilla, topped with half the tots and half the bacon. Add a quarter of the cheese to the inside of each burrito.
7. Roll up the burrito by holding in the sides and rolling the tortilla, trying to make sure nothing falls out. Place the burrito on a sheet pan with the folded side down.
8. Top the burrito with as much of the green chile you like and add the remaining cheese. Bake for about 7 minutes until the cheese is melted and bubbly.
9. Serve on a plate. I like choloua hot sauce on top of mine. I also like a mimosa on the side!

You could totally lighten this up by using fat-free cheese, whole wheat tortillas, turkey bacon, or egg whites only, but why? I like to think that if you are eating one thing that covers two meals, you can double up on the calories... right?

Chicken Marsala

It's been awhile--- doc programs are no joke! This is a recipe for Chicken Marsala that has become somewhat of a regular in our house. It's surprisingly quick and easy to make! I like to serve it over some angel hair pasta with fresh grated Parmesan cheese.

Ingredients

• 2 boneless skinless chicken breasts, completely butterflied, making 4 thin breasts
• 12 oz mushrooms of your choice, sliced
• 1 cup chicken broth
• 1 cup marsala wine (dry or sweet, your choice!)
• 4 Tbsp. butter
• 2 Tbsp. extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup flour
• 1 Tbsp. paprika
• 1 Tbsp. garlic powder
• 1 Tbsp. salt
• 1 tsp. black pepper
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 tsp. onion powder
• 1/2 tsp. cayenne pepper

Directions

1. Begin preheating a large pan over medium-high heat. Add half the butter and the olive oil.

2. Mix the paprika, garlic powder, salt, black pepper, oregano, thyme, onion powder, and cayenne pepper in a small bowl. Sprinkle this on both sides of the chicken liberally. 

3. Coat the seasoned chicken in flour and place in the pan. Cook 3-4 minutes per side, remove, and set aside.

      

4. Add 1 Tbsp butter to the pan with the sliced mushrooms. Cook the mushrooms for about 5 minutes, then season with salt and pepper. Add in the minced garlic and cook another minute.

5. Add the chicken stock and marsala wine and stir until boiling. Reduce heat to simmer until the sauce begins to thicken.

6. Add in the remaining 1 Tbsp. butter and the chicken. Cover and reduce heat to low for 3-5 minutes, until the chicken is cooked all the way through.

7. Remove from the heat and serve over pasta or rice.