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Cook with Me January 26th

Today we are making breakfast burritos, roasted veggies, skillet chicken and a citrus marinade/dressing.

Breakfast Burrito

3 sweet potatoes

6 tablespoons pasture-raised butter, divided⁣

1 yellow onion, chopped⁣

1 tablespoon fresh rosemary⁣, chopped

1 can black beans, rinsed and drained⁣

3/4 teaspoon onion powder⁣

3/4 teaspoon garlic powder⁣

1/4 teaspoon chipotle powder ⁣or chili powder (optional)

12 eggs, beaten⁣

Salsa of choice ⁣

10 tortillas of choice⁣


  1. Cook the potatoes. Place the potatoes in a large pot and add cold water, until they’re covered. Add a generous amount of salt and bring to a boil for about 10 minutes, until JUST barely fork tender. Then, drain the potatoes.

  2. Place a skillet over high heat with 4 tablespoons of the butter. Toss in the drained potatoes and the onion and cook for 10 minutes. Tip: don’t stir too often, so you get brown and crispy edges. Once crispy, remove from the heat and place into a large bowl. Toss in the fresh rosemary and a pinch of salt.⁣ Set aside and wipe out the skillet with paper towel. 

  3. Place the skillet over low heat and add the beans, onion powder, garlic powder, chipotle powder, and a good shake of salt. Cook until warmed through. Then, pour into a separate bowl, set aside, and wipe out the pan. 

  4. Return the heat to medium-high heat and melt the remaining 2 tablespoons of butter to scramble the eggs. Once scrambled, add salt to taste. 

  5. Warm the tortillas by placing them in the microwave for 15 seconds or until pliable. Then, divide the potatoes, beans, and eggs evenly amongst the tortillas. Add a spoonful of salsa to each. Mix the ingredients together in the tortilla, then fold in sides and roll.

  6. Wrap in foil and freeze for up to 6 months. Reheat in the oven by keeping it wrapped in the foil or reheat in the microwave by removing the foil, wrapping in a damp paper towel, and heating at 30 second increments. Enjoy! 

Chicken Orzo Skillet

  • 1.5 lb chicken breasts skinless, boneless

  • 1 teaspoon smoked paprika

  • 1 teaspoon Italian seasoning

  • salt and freshly ground black pepper

  • 2 tablespoons olive oil

  • 1 cup orzo uncooked

  • 5 cloves garlic minced

  • 1 tablespoon olive oil

  • 10 oz cherry tomatoes sliced in half

  • 2 cups chicken stock

  • ¼ teaspoon salt

  • 5 oz fresh spinach

  • ½ cup half and half (or whole milk)

  • ¼ cup pesto


  • Slice chicken breasts into strips. Generously season the chicken with smoked paprika, Italian seasoning, salt, and pepper.

  • Heat a large, high-sided, heavy-bottomed skillet over medium heat. Add 2 tablespoons of olive oil. Add chicken. Cook the chicken on medium heat for about 3 minutes per side. Remove chicken to a plate.

  • To the same, now empty, skillet, add 1 cup of uncooked orzo, 5 cloves of minced garlic, and 1 tablespoon of olive oil. Cook the orzo on medium heat, stirring, for about 2 minutes until browned.

  • Add 2 cups of chicken stock, half of the cherry tomatoes, and ¼ teaspoon of salt. Bring to a boil, then reduce to a simmer and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.

  • Add spinach and the remaining cherry tomatoes. Stir everything on low-medium heat until the spinach wilts.

  • Add half and half or whole milk and pesto to the skillet with orzo and veggies and stir to combine. Season with salt and pepper, if desired.

  • Return the chicken to the skillet. Allow the chicken to simmer in the sauce to heat through and until the chicken is completely cooked through.

Orange Dressing

  • 4 Tbsp vinegar (such as white wine vinegar, apple cider vinegar, champagne vinegar, or rice vinegar)

  • 4 tsp grated orange zest

  • Juice from 2 oranges

  • 3 teaspoons honey

  • 2 Tbsp Dijon mustard

  • 2/3 cup extra-virgin olive oil

  • 1 minced shallot

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon freshly cracked black pepper

Put all ingredients in a mason jar and shake. Store in refrigerator for 1 week.

Roasted Sheet Pan Veggies

  • 2 Carrot (medium, chopped)

  • 2 Zucchini (medium, chopped)

  • 2 cups Mushrooms (chopped)

  • 2 cups Green Beans (trimmed)

  • 1 Tbsp Extra Virgin Olive Oil

  1. Preheat the oven to 375ºF and line a baking sheet with parchment paper.

  2. Arrange the chopped veggies on the baking sheet. Drizzle with oil, vinegar, oregano, salt and pepper. Toss until everything is well coated.

  3. Roast in the oven for 25 to 30 minutes, or until very tender, stirring once about halfway through.

  4. Remove from oven and transfer to a bowl. Enjoy!

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