Who needs that pesky tortilla anyway?!

TOTAL TIME: 0:10

PREP: 0:10

LEVEL: EASY

SERVES: 1

INGREDIENTS

• 2 large eggs
• 1 tbsp. skim milk
• 1 tbsp. freshly chopped chives
• kosher salt
• Freshly ground black pepper
• 1 tbsp. butter
• 4 slices cooked bacon
• 1/2 c. black beans
• 1 avocado, thinly sliced
• 1/2 c. shredded Cheddar
• Salsa, for serving

DIRECTIONS

1. In a small bowl, whisk together eggs, milk, and chives, and season with salt and pepper.
2. In a large nonstick skillet, melt butter. Once pan is completely coated, add the egg mixture. Tilt pan back and forth to make sure it's completely coated, then let cook, 2 minutes. Once you can move egg back and forth, carefully flip and cook 2 minutes more.
3. Transfer to a plate and top with bacon, black beans, avocado, cheddar, and salsa. Roll up into a burrito and serve.

CREAMY GREEN CHILE CHICKEN TACOS

5 ingredients and a slow cooker are all you need to make the chicken filling for these creamy, healthy, and delicious tacos!

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Creamy Green Chile Chicken Tacos

Prep Time: 10 minutes

Cook Time: 5 hours

Total Time: 5 hours, 10 minutes

6-8 servings

Ingredients

• 4 large chicken boneless skinless chicken breasts
• 1 (8 ounce) pouch green chile enchilada sauce (I used Frontera)
• 4 ounce can diced green chiles
• 1 teaspoon cumin
• 1/2 cup plain non-fat Greek yogurt
• Corn tortillas, cotija cheese, lettuce, and tomatoes for toppings

Instructions

1. Add the chicken, green chile enchilada sauce, diced green chiles, and cumin to a slow cooker.
2. Set the slow cooker to low and cook for 4-8 hours depending on how fast your's cooks.
3. Turn the slow cooker off, then shred the chicken with two forks.
4. When the chicken is shredded stir in the Greek yogurt until combined.
5. Serve the chicken in corn tortillas topped with crumbled cotija cheese, diced fresh tomatoes, and shredded lettuce.
6. Any extra chicken may be frozen in an airtight container or freezer bag for a later date.

CINNAMON SUGAR BREADSTICKS WITH CREAM CHEESE DRIZZLE

INGREDIENTS:

2 1/4 tsp yeast

1/4 C sugar, divided

1 C warm water, divided

1 1/2 Tbsp oil

1 egg

1 /2 tsp salt

2 1/4 C flour

1/4 C butter, melted

Cinnamon Sugar mixture:  6 Tbsp sugar mixed with 1 tsp cinnamon

In mixer dissolve yeast, 1/2 Tbsp sugar and 1/2 C warm water.  Allow yeast to proof.  Add in oil, egg salt, 1 1/2 C flour and remaining sugar and water.  Mix until smooth.  Stir in remaining flour to form a soft dough.   Knead until smooth and elastic.  Place into a greased bowl and cover.  Let rise in a warm place for about 40 minutes or until doubled.

Punch down the dough and put onto floured counter.  Roll into a 8 x 14 rectangle.  Using your pizza cutter cut into about 10 pieces.  Roll each strip like a snake.  Then hang the dough over your finger in the middle and twist the two ends together.  Place on a greased cookie sheet and allow to rise for another 20 minutes or until doubled.

Preheat oven to 400 and bake for 10 minutes or until golden brown.  Brush with melted butter and sprinkle with cinnamon sugar.  Drizzle with cream cheese glaze (see below)

Cream Cheese Drizzle:

4 ounces cream cheese

1 1/4 C powdered sugar

1 – 2 Tbsp whipping cream

1 tsp vanilla

Soften cream cheese and mix everything together.  Beat until a good consistency for drizzling.  Place in a ziploc bag and snip off the corner.  Drizzle over warm breadsticks.

You start out with a nice batch of dough. Remember the trick to working with yeast is to make sure your water is the right temperature – not too hot and not too cold – just right.  About 105-110 degrees is perfect. It needs to raise about 30-40 minutes.  I speed up the process a bit by preheating my oven to 150 degrees and then turning it off.  I place my covered bowl of dough into the oven and it loves that nice warm environment.

Roll the dough out into a 8 x 14 rectangle or there about. 

I use my pizza cutter to cut the dough into about 8-10 even pieces, about 1 1/4 – 1 1/2 inches side.

Then roll them up like a snake.

I then drap it over my finger in the middle,  it will unroll but having done that helps to twist it together easier.

Twist the breadstick together in half.

Place on a greased cookie sheet and allow them to rise for about another 40 minutes or until about double in size. 

They are big!Bake them at 400 degrees for about 10 minutes or until golden brown. 

Brush them with some melted butter and give them a nice dusting of cinnamon sugar.

Mix up your cream cheese drizzle and put it into a ziploc bag and clip one of the corners off.  Drizzle the cream cheese down the breadstick.  The more the better!
Since the breadsticks aren’t quite as sturdy as a pretzel, they are not as easy to dip and the drizzle worked better.

CINNAMON ROLL CAKE

Learn how to make a beautiful, fluffy, and soft cinnamon roll cake using my kitchen-tested dough recipe. 

Ingredients:

Cake

• 2 and 3/4 cups (345g) all-purpose flour (careful not to overmeasure)
• 3 Tablespoons granulated sugar
• 1 teaspoon salt
• 1 package Red Star Platinum Yeast or any instant yeast* (1 packet = 2 and 1/4 teaspoons)
• 1/2 cup (120ml) water
• 1/4 cup (60ml) milk (cow's milk - I used skim)
• 3 Tablespoons (45g) unsalted butter
• 1 large egg, at room temperature

Filling

• 3 Tablespoons (45g) unsalted butter, softened to room temperature
• 1 and 1/2 Tablespoons ground cinnamon
• 1/4 cup (50g) granulated sugar

Vanilla Maple Glaze

• 1 cup (120g) powdered (confectioners') sugar, sifted
• 1 Tablespoon (15ml) milk or cream
• 1 Tablespoon (15ml) pure maple syrup
• 1 teaspoon vanilla extract

Directions:

1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
3. On a lightly floured surface, knead the dough for about 3-4 minutes. Form a ball and place in a lightly greased bowl (I used non-stick spray). Cover tightly and let rest for 30 minutes. The dough will slightly rise.
4. Make the filling: After 30 minutes, roll the dough out in a 15x12 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Spray a 9-inch round pan with nonstick spray. Set aside.
5. Please see above for a visual of this step. Using a very sharp knife or a pizza cutter (I used a pizza cutter - it's easiest), cut the dough into six 2-inch wide strips. Loosely roll up one strip and place it in the center of the pan. You're rolling it up loosely so the dough has some give as it rises. Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large rolled cake. Some of the filling may spill out as you pick up the strips, but I just sprinkled that on top of the cake after I was finished spiraling.
6. Loosely cover the cake with aluminum foil or plastic wrap and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place cake inside oven and allow to rise. My cake took the full 90 minutes.
7. After the cake's dough has nearly doubled in size, preheat the oven to 350F. Bake for 30-35 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning. *While the cake is baking, some spots may rise up more than other spots. That's completely normal and well, quite expected! I simply removed the pan from the oven and pressed down on the sides with the back of a spatula that were rising more than others.
8. Make the glaze: Remove cake from the oven when it's done. Allow the cake to cool for about 10 minutes. Then, right before serving, drizzle with glaze. Mix the sifted powdered sugar, milk/cream, maple syrup and vanilla together until smooth and drizzle over rolls. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired.
9. Cake is best enjoyed the same day, but will remain fresh covered tightly for up to 4 days at room temperature or in the refrigerator.