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?

Buffalo Chicken Dip

Some of you have asked me to include this recipe. Obviously I don't sit around making dips all day so I had to wait until I actually had an opportunity to make this. While this isn't the prettiest looking dip, it is ALWAYS the first to go at a party.

Ingredients

• 8 oz. cream cheese, softened
• 1 cup light ranch dressing
• 8 oz. cheddar cheese, grated
• 1/4 cup hot sauce (note: NOT buffalo wing sauce)
• 1 chicken breast, poached and shredded (or diced, whatever you like best)

Directions

1. Preheat oven to 350 degrees.
2. Combine all ingredients in a bowl and mix with stand mixer or hand mixer. (Note: I never, ever, measure when I make this dip for some reason. If it's too runny I add more cheese. If it's too thick, I add more ranch dressing or hot sauce. Taste the dip before you bake it to make sure you have the right level of heat. If it's too spicy, add more ranch and cheese; if it's not spicy enough, add some hot sauce and gauge whether you need to add more cheese to keep the right consistency)
3. Add the mixture to an oven safe dish. I usually use a 9x9 dish. Bake for about 45 minutes.

Serve with tortilla chips and fresh carrots and celery.

Buffalo chicken dip at a party. I realized I needed to take a picture AFTER people already started eating it.

Easy Spinach Artichoke Dip

Everyone loves spinach artichoke dip. This one can be made a few ways-- in a slow cooker or baked-- or both!

Ingredients

• 8 oz cream cheese, softened
• 8 oz mozzarella cheese, grated
• 1/4 cup Parmesan cheese
• 14 oz. can artichoke hearts, chopped
• 1 box frozen spinach, thawed (DON'T drain)
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 Tbsp. hot sauce
• 1 tsp. smoked paprika

Directions

1. In a large bowl, combine all ingredients. Use a hand mixer or stand mixer (or brute strength) to combine everything evenly.
2. Here are the different ways to cook this:
1. Slow cooker: put the mixture into the slow cooker and slow cook for 2 hours, mixing occasionally. You can eat the dip out of the slow cooker, keeping it hot OR transfer it to an oven safe dish, sprinkle with a bit of Parmesan, and cook for 30 minutes (to brown the top) at 350 degrees.
2. The other option is automatically placing it into an oven safe baking dish, sprinkling with a little Parmesan, and baking for 45-50 minutes at 350 degrees.

Serve with tortilla chips, crackers, or pita wedges! For a healthy(er) version, you can use skim and lower fat/calorie cheeses.

White Pizza with Tomato and Basil

This is my favorite pizza and it comes together really quick. I buy pizza dough from the grocery store to save the time making it. I use garlic infused olive oil to add lots of flavor and make a garlic butter Parmesan cheese crust.

Ingredients:

• 1 ball pizza dough
• flour, for rolling out the pizza
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, whole and crushed a little
• 2 cups shredded mozzarella cheese
• 1/4 cup ricotta cheese
• 4 Tbsp. grated Parmesan cheese
• 1/4 cup cherry tomatoes, quartered
• 2 tsp. dried oregano
• 1 Tbsp. fresh basil (2-3 large leaves) chiffonade
• 1 Tbsp. butter
• Salt and pepper

Directions:

1. While the pizza dough is set out to come to room temperature, begin making the garlic infused olive oil. Heat the olive oil in a pan over medium head and add the 4 cloves of garlic. Let the garlic cook until it begins to turn brown. Remove the pan from the heat.
2. Preheat the oven to 350 degrees.
3. Sprinkle flour on a counter and begin to roll out the pizza dough until it is about 1/4 inch thick. 
4. Using a basting brush, brush some of the garlic olive oil on a pizza pan. Place the rolled out dough on top. Using your fingers, spread the dough to the edge of the pan.
5. Use the basting brush to brush the entire face of the pizza dough. Add the mozzarella. Sprinkle quarter size dollops of ricotta on top of the mozzarella. Spread around the tomatoes, oregano, and basil. Next, sprinkle 2 Tbsp. of the Parmesan cheese.
6. In a small bowl, add the remaining garlic olive oil and butter. Microwave for 15 seconds until the butter melts. Brush the mixture on the crust of the pizza. Sprinkle the remaining Parmesan cheese on the crust.
7. Add salt and pepper to the top of the pizza. Bake for 15 minutes or until the cheese begins to brown and the crust looks golden.