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6 Burrito Recipes: Simple or Sophisticated, You Decide

6 Burrito Recipes: Simple or Sophisticated, You Decide

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Recipe SWAT Team tackles burritos this week

Smoked Carnitas Chimichangas

Why does everyone choose to go out for a burrito? Well, there are several very good reasons — convenience being one, and what seems like a pretty fair price-to-effort ratio being another. In layman's terms, they're not very expensive, and they seem like a lot of work to make. But are they?

Click here to see the 6 Burrito Recipes: Simple or Sophisticated, You Decide Slideshow

You see, we figured that once all the fixings were made or rounded up — salsa, beans, meat or cooked vegetables, rice, guacamole, and cheese — they could be worth not just one but at least two or maybe even three meals. So it may seem like a lot of effort up front, but hey, you've got to use up that 10-pack of tortillas anyway, right? And if you don't feel like, say, soaking and cooking dried beans, many of the components of a burrito have convenient store-bought substitutions — Tostitos salsa, anyone? (Cringe.) Burritos are also a great way to repurpose Sunday's leftover roast chicken or grilled skirt steak for the week.

And if you have what we call "burrito-wrapping anxiety," don't fret. Just watch the video above.

So, what did we make this week? Here are a few highlights:

  • Nathan Cyphert decided to be a little adventurous and made a Pork Belly Burrito that's to die for.
  • Genius — Culinary Content Network member Lisa Bowie, author of the blog Creole Contessa, came up with an awesome fried burrito recipe. Oh wait, that's called a chimichanga. Well, it's still awesome because it's got smoked carnitas! Definitely merits several trips to the gym.
  • And just in case you were getting worried this was going to be a pork fest, don't miss out on this week's winning recipe, the Better-Than-Chipotle Burrito by Anne Dolce. It's made with chicken.

All of the recipes featured here can be made at home for about $34 or less, excluding the cost of small amounts of basic ingredients such as butter, oil, flour, sugar, salt, pepper, and other dried herbs and spices.

Will Budiaman is the Recipe editor at The Daily Meal. Follow him on Twitter @WillBudiaman.

In-N-Out is into everything these days sliders, weddings and now, next level fries. These fries are part of the secret menu, or, not so secret menu to those in the know. The popular Animal Fries comes topped with a mass of melty cheese, grilled onions, and a heart-stopping ladle of Thousand Island dressing. As In-N-Out fast food joints aren’t in every state, if you find yourself near one then the Animal fries are a must. The way to eat them, according to Animal fries regulars, is to stop admiring, which is hard as they look so good! Grab a fork, and stir &lsquoem up. Wait too long and you&rsquoll end up with garden-variety fries under re-thickened cheese, but start mixing early and every crispy fry will get its share of the Animal Style wealth. This all sounds super delicious and we are all for chowing down, but we just know that we will quickly fall into a sleep coma soon after.

So, as you may know, these fries are not heavily loaded. However, who said that you had to have a lot on your fries for them to be considered loaded. When Steak &lsquon Shake wanted to get in on the loaded fry game they knew they had to embody what their customers could stomach. If you have never been to Steak &lsquon Shake then you may not know that they fancy themselves somewhat of a diner-style fast food restaurant. Their classic menu consists of homestyle food, which is where you will find their regular fries. However, since they wanted to spice things up, they added the parm cheese and herb fries. They were essentially a hit and have been on the menu ever since. If you don&rsquot like parmesan don&rsquot worry, they have a few other options like Cajun fries, chili cheese fries, bacon cheese fries, and even thin &lsquon crispy fries. As we said, they aren&rsquot the loaded fries that we are used to seeing but you could have an order of these fries alone and be completely satisfied. The company does not shy away from loaded fries but they seem to have a grasp on what their customers like.

1. Peanut Butter Banana Wrap

This wonder of a wrap only needs peanut butter, a banana, and a tortilla. A butter knife is also recommended for spreading the peanut butter, but you do you. If you want to get sophisticated, you can add Nutella or jelly.

This was honestly my favorite meal to make and eat sophomore year because it combines some of the best flavors (banana and peanut butter) in one delicious, easy package.

Emily Hu

Where is the design?

How do you know where to place your stitches? 

You have two main options here.

  1. You can transfer your pattern onto the fabric using a variety of methods 
  2. You can follow a pattern plotted out on graph paper (counted thread)

Which method you prefer is a personal thing, so let's look at the advantages of both.

Transferred designs

Printed outlinesਊre actual size. There is no guesswork involved. You can place a transfer on a pocket and  know  it will fit at a glance.

The outline defines the size of each element, such as a leaf or eye, so you know the finished piece will be in proportion.

Many patterns presented in this manner also have an instruction sheet telling you which stitch to work in which area.  

You don't have to stick to the instruction sheet every time. You are at liberty to be more creative and choose your own stitches to fill each area, and you will find plenty of ideas for doing this on the site. 

Counted thread techniques

But what if you buy a kit and the fabric is blank? Where on earth do you start?

You work these designs from charts plotted on graph paper.

For some counted thread techniques, such as Hardanger, you will read the lines on the graph as fabric threads. It is then obvious how many threads to work each stitch over.

In a counted cross stitch pattern each square will represent a stitch that contains a symbol telling you which colour of thread to use.  

You can change the size of a design by choosing a fabric with a different number of threads per inch (or cm).

Make Your Own Sophisticated Tuna Spread, Italian Style

Founded in 2010 by Elana Horwich, Meal and a Spiel is a private cooking school based on the philosophy that anyone can learn to cook. We offer cooking classes both online and in person, recipes, videos, guidance for healthy living, and of course, spiels.

Jews have a long history in Italy. In fact, Rome has Europe’s oldest Jewish community. When the Roman Empire conquered Jerusalem 2,000 years ago, it sent the Jewish people from their holy land into the Diaspora, with different tribes settling in different regions. Jews who settled in Spain are called Sephardic, while those who ended up in Eastern Europe are known as Ashkenazi. Others went straight to Rome because, during that millennium, Rome was like New York — a big city with lots of jobs and great orgies. Most Jews went to Rome as indentured servants, working toward their freedom as they became integrated, upstanding citizens.

At various points in history, Jews from Spain came to live in Northern Italy via France, while other Spanish Jews made their way into southern Italy as merchants. The Jews contributed most notably to Italian culture in the mark they left on Italian cuisine. (You can learn more in my spiels for Chicken Crack and Sfratti.)

All this is to say that wherever you go in the entire world, Jews love a tuna sandwich.

This recipe is a lighter version of Joyce Goldstein’s recipe for Crostini di Spuma di Tonno from her book “Cucina Ebraica.” Its roots originate from the Jewish community in Padova.

Unlike American tuna salad, this is a whipped, fluffy tuna spread with butter and lemon. I know the concept of tuna whipped with butter is foreign to many of us, but spalmata di tonno is a delicacy in Italy. It’s not that different from tuna salad with mayonnaise, only much more sophisticated. (If you want to make it even more sophisticated, you can throw some anchovies into your food processor when you whip the tuna — but even I’m not that sophisticated myself.)

Delicious on a summer day by the pool or as an outdoor lunch, these tuna crostini pair well with an Aperol spritz and are ideally served before a meal that features seafood or as an afternoon snack.

Jewish Italian Tuna Toasts
From “Meal and a Spiel: How to Be a Badass in the Kitchen”

1 (7-ounce) can Italian tuna in olive oil
3 tablespoons unsalted butter, room temperature
Zest of 1 lemon
Juice of 1 lemon
10 to 20 grinds of pepper mill, to taste
10 to 12 (1/2-inch thick) slices baguette
Olive oil for drizzling
2 tablespoons salted capers, chopped
12 pitted green olives, roughly chopped
Small handful flat-leaf parsley, chopped

Place oven rack on the second rung from the top and turn on broiler.

Combine tuna (along with the oil in the can), butter, lemon zest and juice, and pepper and zip in a food processor until it becomes a smooth paste.

Place bread slices on baking sheet and set under the broiler until golden, about a minute. Flip slices and toast the other sides. Be careful not to burn.

Drizzle oil lightly onto the bread and slather on tuna spread, as you would peanut butter. Top with the capers, olives, parsley, and extra pepper if desired.

Make-ahead prep: Although it might lose some fluffiness, the tuna spread tastes better the next day, so don’t hesitate to make it in advance. Be sure to bring it to room temperature for a couple of hours before eating. Toast and assemble the crostini as close to eating as possible.

Gluten-free variation: Replace the baguette with a gluten-free pizza crust.

Note on using multigrain bread

Italians would never make crostini or bruschetta on whole-grain bread. But no matter how good a fresh, crusty country loaf of ciabatta might be, white flour is not that healthful. The point is to eat like Italians, not look like a fat, old one. If you choose good bread, you might find that bruschetta made with multigrain bread won’t feel like a runner-up to the original but a winner all its own. I find that quality whole-grain tomato bruschetta pairs well as a side dish to frittatas.

Elana Horwich is the author of “Meal and a Spiel: How to Be a Badass in the Kitchen” and the founder of the Meal and a Spiel cooking school.

This Pour-Over Coffee Method Makes the Best Coffee

Ditch your swanky coffeemaker. This no-tech, pour-over brewing method makes the best coffee.

How to make coffee without a coffee maker. Using a Chemex carafe and kettle is just about the easiest way to make coffee. Which makes it all the more remarkable that this simple combo also brews the best cup!

Here&aposs How To Make Pour Over Coffee with a Chemex

Put the kettle on. You&aposll need one of these. Its narrow spout directs the boiling water precisely where you want it to go. That may sound fussy, but I&aposve tried using wide-mouthed tea kettles. with disastrous results. Splatter and splash and such.

Hand-grind the beans. I don&apost bother measuring my beans with a kitchen scale. Instead, I count 60 revolutions of the hand crank, then 60 more, then 60 more. Then I crank it 12 more turns just for luck, ending up with about a half cup of grounds. It&aposs enough coffee for two large mugs. Results will vary depending on the size of your grounds and the type of roast, so experiment until you hit upon what you like. I like my coffee coal-mine dark, very rich, and strong enough to melt a stirring spoon.

Chemex Coffee Lover&aposs Confession: I&aposm in love with my manual burr coffee mill. It&aposs cheap, never jams (unlike my electric burr grinder), and cleaning is minimal (again, unlike the electric grinder). Also, the physical act of grinding the beans by hand is almost a zen-like experience, as the rhythmic turning of the crank gently delivers me from a half-asleep to a near-fully wakened state (strong coffee will finish the job).

Put the paper filter in the Chemex (or other carafe) and rinse it with hot water. Rinsing helps the filter adhere to the glass (people also say it helps wash away the paper taste). Then dump the rinsing water into the sink. (I&aposve forgotten this dumping-out step, and the results are exactly what you&aposre imagining: gross, watery, undrinkable coffee. followed by tears.) Pour the coffee grounds into the bottom of the filter cone. And when the water comes to a boil, wet the grounds, pouring the water over the grounds in a circular motion.

Once you&aposve thoroughly wet the grounds, let them soak for about 30 seconds. Then pour in more water, again moving in a circular motion from the center out. I fill the water to about a half-inch below the rim. When the liquid drains, I refill once more with water. And that&aposs it! It makes enough coffee to fill two large mugs.

How to Make Pour-Over Coffee

Break-Up Letter to My High-Tech Coffee Maker:

Yes, high-tech coffee maker, you were cool I&aposll give you that. You kept time. You sat on the counter, sleek in stainless steel, looking sharp and sophisticated. You were gentle waking me in the mornings, with your pre-programmed grind. And you made a great cup. For the first 6 weeks, anyway. Then came the big gum-up, and increasingly weak efforts. It&aposs like you stopped caring. Suddenly, you required constant attention, hours of probing into the crannies, also the nooks, with my wee brush, cleaning cleaning cleaning. I&aposm sorry, swanky coffee maker, it&aposs not you. It&aposs me. It&aposs me not being that into you anymore. So long, old friend, goodbye.

Related: In the battle between pour-over coffee vs French press coffee, there really is no contest. But if you must go with the press, you&aposll want to check out Essential Tips for Brewing the Best French Press Coffee.

Cumin-fried chicken wings

From Cook in Boots Cook in Boots by Ravinder Bhogal

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Appetizers / starters Snacks Dinner parties/entertaining
  • Ingredients: groundnut oil cumin seeds coriander seeds black peppercorns ground cinnamon lemons garlic dried red chillies chicken wings

You Can Even Make Seafood Out Of Banana Blossoms!

Guest Chefs Coco & Lala joined us on #LunchBreakLIVE and made vegan Fried Fish out of Banana Blossoms, and they are incredible! They used canned Banana Blossoms and all the right vegan seafood seasonings like Louisiana Fish Fry seasoning and Old Bay to create an incredible plant-based Fried Fish that is so crispy and flavorful you will never know the difference. So why not try this cruelty-free vegan Fish recipe and help end the destruction of our oceans!

Plant-based Fried Fish made out of Banana Blossoms and a side of sauteed greens.

Another creative way to cook up some vegan Fish is using eggplant. Yes, eggplant! Veggies are magical and guest chef Marlon Rison proves that by making a delicious plant-based stacked Fish Sandwich out of eggplant with homemade tartar sauce. Turns out eggplant has the right texture to transform into a flavorful vegan seafood meal…you just have to use the right spices, batter it up, and fry it the right way, drench it in vegan tartar sauce and all your favorite toppings, and you will have a heavenly seafood lunch that is 100% plant-based. It’s pretty incredible what you can do with vegetables. This is a recipe you MUST try as you begin your fishless journey.

A stacked vegan Fishless Fish Sandwich made out of eggplant.

The vegan tartar sauce, side of fries, and Fishless Fish Sandwich.

How about using Chickpeas to make a vegan Tuna Salad? Yes, it’s possible and it’s delicious. Guest Chef Erin-Riley Carrasco joined us on #LunchBreakLIVE and made a simple vegan Tuna Salad Sandwich that anyone who craves Tuna will love. This protein-packed recipe is great to use as a dip with crackers or cut veggies, makes an incredible vegan Tuna Melt, and perfect vegan Tuna Sandwich. Sunflower seeds give it added texture and the tahini dressing makes for a smooth consistency. Make a double batch because everyone in your home will love it and it never lasts long in the fridge.

Vegan Tuna Salad made out of Chickpeas.

Vegan Tuna Salad Sandwich made out of Chickpeas.

The Best Milanesa Recipes You Should Try At Home

Milanesa Napolitana Recipe

Milanesa a la Napolitana is thought to have been invented in the 1940s at a Buenos Aires restaurant called “Nápoli” . It has the characteristic tomato sauce and mozzarella cheese ingredients of Italian recipes.

This dish is more sophisticated compared to the typical Milanesa. Cook this dish for your next dinner date or family gathering.

Prepare several batches of this dish because we’re sure everyone won’t be getting enough of its delicious taste!

If there’s any leftover left, pair it with a crusty roll for a hearty lunch.

What You’ll Need

  • 5 skillet steaks (thinly sliced)
  • 5 slices deli ham
  • ​4 eggs
  • ​1 tsp salt
  • 1 tsp pepper
  • ​2 cups bread crumbs
  • 3 cloves minced garlic
  • ​3 ½ cup olive oil
  • 1 tbsp oregano
  • ​¾ cup tomato sauce
  • 1 cup mozzarella cheese
  • 1 bag fries


Step 1. Whisk eggs in a bowl. Season with salt and pepper to taste. Also, add in oregano. Set aside.

Step 2. In a separate bowl, stir Parmesan cheese, minced garlic, and bread crumbs. Mix well until evenly distributed.

Step 3. Prepare the steaks. First, dip each slice in the egg mixture then transfer it to the crumb-filled bowl. Make sure to coat each side of the meat thoroughly with the crumbs.

Step 4. Heat olive oil in two skillets over medium heat for two minutes. In one skillet, pour one cup olive oil then fry steaks for several minutes while flipping each side occasionally. Fry until golden brown and crispy.

In the other pre-heated skillet, use 2 cups olive oil for deep-frying the fries. Fry until semi-brown

Drain excess oil from the meats and fries by placing them on paper towels.

Step 5. Turn the oven on. Get a baking sheet then lay fried steaks on it. Top each steak with a slice of ham and 4-5 tablespoons of tomato sauce. Sprinkle mozzarella cheese on top.Broil until cheese melts.

Step 6. Serve warm Milanesa with fries as sides. Enjoy!


6) Campfire Pizza

Who doesn't love pizza? This is a great recipe to have if you want to cook for many people, and even better if there are picky eaters you need to consider. For this quick and easy recipe, you will need:

7) Garlic Sausage and Asparagus

For an option that's a little sophisticated, you can also use the foil packet method to make delicious garlic sausage and asparagus. For this recipe, you'll need the following ingredients: