# data[].attributes.body
-Rice
-Beans
-Steak
:)

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3 cups oatmeal (uncooked)

1/2 cup coconut (shredded or flaked)

1 cup pecans (chopped, walnuts or peanuts)

1/4 cup honey

1/4 cup margarine (liquid)

1 1/2 teaspoons cinnamon

2/3 cup raisins

- Grains 1 ounces
- Protein Foods 1/2 ounces

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1 large, ripe tomato (cored, seeded, and finely chopped, about 1/2 cup)

1/4 small red onion (finely chopped, about 1/4 cup)

2 tablespoons fresh parsley (finely chopped)

2 teaspoons extra virgin olive oil

2 teaspoons red wine vinegar

1/2 teaspoon minced garlic

1/4 teaspoon oregano leaf

1/8 teaspoon low-sodium adobo seasoning

1/8 teaspoon crushed red pepper

For the steak:

1 pound skirt steak

1/8 teaspoon low-sodium adobo seasoning

- Vegetables | 1/4 cups
| Protein Foods | 2 1/2 ounces

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https://www.mylatinatable.com/authentic-mexican-esquites-mexican-corn-salad/

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Inside: Learn how to make these delicious and authentic Mexican esquites, which are one of the most popular street foods in Mexico. They are inexpensive to make and taste great!

Esquites are one of the most popular street foods in Mexico. They are delicious and are almost always present at gatherings with friends and at birthday parties.

Growing up, we used to make esquites with freshly cut corn at my grandparent's ranch in Mexico. We loved helping to cut the corn because we got to use the corn to make tamales, elotes (street corn), and of course these delicious esquites that you are going to love!

These are prepared in a similar manner to elotes and they have similar ingredients. The difference is that with elotes you eat it right off the cob, whereas with equites, you can mix it all together in a cup and eat it with a spoon, nice and hot!

This delicious street food is so popular in Mexico that you will likely see it in street stands, food trucks, and at other restaurants when you explore Mexico. Even though it has basic ingredients, everyone adds their special touch and makes them slightly different. There are different ingredients added sometimes and they even have different names in different parts of Mexico.

You may be asking at this point, what are esquites? Well, they are a delicious Mexican street food that uses corn kernels as the principal ingredient. Some versions adds additional flavor by using a broth as well as the accompaniments which include mayonesa, lime, cotija cheese, and chili powder.

The name means "toasted corn" and you always make changes depending on your tastes.

How Do You Make Esquites?

Like I mentioned above, the way you make esquites depends on the Mexican state where you are located and the ingredients that you have available. In some versions, one of the important ingredients is called "epazote", which is a fresh herb that creates great flavors when you boil it. It is easy to find all over Mexico, but in the United States you may have to look a little bit harder. You can buy them online here though.

In Mexico we say "a falta de pan tortillas", or "if you don't have bread, use tortillas", which means that if you are missing something you need find something similar to replace it.

The most common way to serve esquites is in disposable cups and something about that just makes them irresistible.

Esquites are best eaten hot, but you can eat them cold as well. It all depends on what you like. Regardless of how you eat them, I am sure that you will love it!

Let me know in the comments below.

Check Out These Other Mexican Street Foods

Mexican Esquites

You might also be interested in:

# data[].attributes.attachment_link.title
Authentic Mexican Esquites (Mexican Corn Salad)

# data[].attributes.attachment_link.description
Inside: Learn how to make these delicious and authentic Mexican esquites, which are one of the most popular street foods in Mexico. They are inexpensive to make and taste great! Para Espanol, Haz Click Aqui. Esquites are one of the most popular street foods in Mexico.

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1 ounce angel food cake mix (3 tablespoons)

1/8 cup yogurt, low-fat vanilla (2 tablespoons)

3 cups raspberries (about 3 )

2 strawberries, sliced

1 1/2 tablespoons lite whipped topping (can use 1-2 tablespoons)

Fruits1/4 cups

# data[].attributes.body
Vegetable: 3/4 Cups
Grain: 2 Ounces
Protein: 1 Ounce

# data[].attributes.attachment_link.description
Start your day with a breakfast twist on classic bruschetta: avocados, tomato, hard-boiled egg, and ricotta with basil atop toasted rustic whole-grain bread.

# data[].attributes.body
Vegetables- ½ Cups
Grains- 2 Ounces
Protein- 1 ½ Ounces

# data[].attributes.attachment_link.readable_text
Ingredients

For the Soup:

2 tablespoons vegetable oil

2 cups carrots, chopped

1 cup onion, chopped

1 cup celery, chopped, including some leaves

8 cups chicken broth, fat free, reduced sodium

2 cups cooked chicken breast, shredded

1/2 teaspoon black peppercorns

1 teaspoon dried thyme

2 bay leaves

2 cups fresh spinach leaves, coarsely chopped

For the Dumplings:

1 cup whole wheat flour

1 cup all-purpose flour

3/4 cup skim milk

1 egg, large

Directions

1. Heat oil in Dutch oven or soup kettle over medium-high heat.

2. Sauté carrot, onion and celery for 5 minutes; stir in broth, chicken, peppercorns, thyme, and bay leaves.

3. Reduce heat to low; simmer, partially covered for 20 minutes.

4. Meanwhile, in small bowl, mix dumpling ingredients until well blended.

5. Drop small spoonsful of dumpling dough into simmering soup.

6. Cover soup and allow dumplings to cook for about 20 minutes (they will rise to the top of the soup as they cook).

7. Stir in spinach.

8. Remove bay leaves before serving soup.

# data[].attributes.attachment_link.description
For the Soup: 2 tablespoons vegetable oil 2 cups carrots, chopped 1 cup onion, chopped 1 cup celery, chopped, including some leaves 8 cups chicken broth, fat free, reduced sodium 2 cups cooked chicken breast, shredded 1/2 teaspoon black peppercorns 1 teaspoon dried thyme 2 bay leaves 2 cups fresh spinach leaves, coarsely chopped For the Dumplings: 1 cup whole wheat flour 1 cup all-purpose flour 3/4 cup skim milk 1 egg, large Heat oil in Dutch oven or soup kettle over medium-high heat.

# data[].attributes.body
Fruit: 1/2 Cups
Dairy: 1/4 Cups

# data[].attributes.attachment_link.readable_text
Ingredients

1 cup crushed pineapple

1 cup yogurt, low-fat fruit (8 ounces)

6 us fluid ounces orange juice, frozen concentrate (thawed)

Directions

1. Mix the ingredients in a medium-size bowl. Divide into 4 paper cups.

2. Freeze until slushy - about 60 minutes. Insert a wooden stick half way through the center of each fruit pop.

3. Freeze until hard or at least 4 hours. Peel away the paper cup before you eat the fruit pop.

Notes

You can mix ingredients and freeze in ice cube tray instead of cups, making great "ice cubes" in fruit juice. Try other fruits or juice concentrates for variety.

Source:

USDA, Food and Nutrition Service (FNS) and Food and Drug Administration, DHHS, The Power of Choice

# data[].attributes.attachment_link.description
1 cup crushed pineapple 1 cup yogurt, low-fat fruit (8 ounces) 6 us fluid ounces orange juice, frozen concentrate (thawed) Mix the ingredients in a medium-size bowl. Divide into 4 paper cups. Freeze until slushy - about 60 minutes. Insert a wooden stick half way through the center of each fruit pop.

# data[].attributes.body
Meat, Cheese, Lettuce, Hot sauce :)

# data[].attributes.body
1 pound cod fillets (fresh or frozen)

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

2 dashes pepper (1/8 teaspoon)

1/4 teaspoon oregano (dried)

1/4 teaspoon thyme (dried)

1 tablespoon lemon juice

1 1/2 tablespoons margarine (melted)

- Protein Foods 3 ounces

# data[].attributes.body
https://www.pillsbury.com/recipes/easy-breakfast-burritos/2fd0666e-79c3-40e8-a375-7be8e6db7360

Protein, grains, dairy

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These Easy Breakfast Burritos are just what you need for busy mornings. They're loaded with all the classic breakfast flavors your family loves in one convenient egg burrito. Not only are these breakfast burritos quick to prep, but you can also freeze them for the perfect grab-and-go breakfast when you're really in a rush. Two minutes in the microwave is all you need to get these frozen homemade breakfast burritos ready to go.

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Ingredients

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Steps

In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add frozen hash brown potatoes in even layer; press down lightly. Cook potatoes 7 minutes without moving. Drizzle with remaining 1 tablespoon oil; turn. Cook 6 to 8 minutes longer or until browned on both sides and hot throughout. Transfer to medium bowl; cover with foil to keep warm. Wipe out skillet.

In large bowl, beat eggs, green chiles, salt and pepper until well blended. In same skillet over medium-high heat, cook sausage 2 to 3 minutes, stirring frequently, until browned. Stir in egg mixture; cook 2 to 3 minutes, stirring occasionally, until scrambled.

To assemble burritos, spoon line of hash browns down center of each tortilla. Top with cheese and egg mixture.

Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.

To freeze, wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month. To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 2 minutes 30 seconds to 4 minutes 30 seconds, turning once, until heated through (at least 165°F).

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Tips from the Pillsbury Kitchens

Change breakfast sausage out for cooked chorizo pork sausage for a delightful Southwest kick to your egg burrito!

This sausage breakfast burrito recipe calls for shredded Mexican cheese, but you can easily substitute other types of shredded cheese-like cheddar or Monterey Jack cheese.

To add more flavor to your scrambled eggs, drizzle some hot sauce, to taste, over scrambled eggs when assembling burritos.

These burritos have some Southwestern flair-to add even more of this flavor, dip your easy homemade breakfast burrito in your favorite salsa.

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Nutrition Information

450 Calories, 29g Total Fat, 18g Protein, 30g Total Carbohydrate, 1g Sugars

Show less - See full nutrition facts +

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More About This Recipe

Though the burrito is thought to have been first made in Mexico, the breakfast burrito is an American invention, first regionally popular in states like Texas, California and New Mexico, but now well known across the United States thanks to fast food and restaurant menus. A breakfast burrito is traditionally filled with ingredients typical of an American breakfast like eggs, hash browns and sausage or bacon to start, and it all gets wrapped in a flour tortilla. Thanks to this easy recipe, you can make a batch of breakfast burritos on Sunday and stash them in your freezer for a quick grab-and-go breakfast all week long. Want to eat burritos for dinner, too? We have plenty of burrito recipes for you to choose from. Make sure you give enchiladas, another popular Mexican dish, a try, too!

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These Easy Breakfast Burritos are just what you need for busy mornings. They're loaded with all the classic breakfast flavors your family loves in one convenient egg burrito. Not only are these breakfast burritos quick to prep, but you can also freeze them for the perfect grab-and-go breakfast when you're really in a rush.

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https://www.tasteofhome.com/recipes/warm-turkey-tomato-wraps/

protein, grains, vegetable

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Ingredients

3 plum tomatoes, thinly sliced

1/2 cup julienned roasted sweet red peppers

4 green onions, thinly sliced

1/2 cup olive oil vinaigrette

1 package (8 ounces) cream cheese, softened

1/4 cup chutney

1/2 teaspoon curry powder

1-1/4 pounds turkey breast cutlets, cut into 1/2-inch strips

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon pepper

4 flour tortillas (10 inches), warmed

4 lettuce leaves

Directions

1. In a small bowl, combine tomatoes, red peppers and green onions; add vinaigrette and toss to coat. In another bowl, beat cream cheese, chutney and curry powder until blended.

2. In a small bowl, combine turkey, oil and seasonings; toss to coat. In a large skillet, add turkey mixture in batches; cook and stir 1-2 minutes or until no longer pink. Remove from heat; keep warm.

3. Spread 1/4 cup cream cheese mixture over each tortilla. Near center of tortilla, layer lettuce, tomato mixture and turkey. Fold bottom and sides of tortilla over filling and roll up. Serve immediately.

Nutrition Facts

1 wrap: 711 calories, 33g fat (15g saturated fat), 150mg cholesterol, 1298mg sodium, 48g carbohydrate (12g sugars, 8g fiber), 46g protein.

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When my wife was out and about one day, I invented these wraps to surprise her when she came home. Sometimes I substitute cranberry sauce for the chutney, or use mascarpone cheese instead of cream cheese. -Alfred Lester, Millsboro, Delaware

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https://www.aheadofthyme.com/2016/03/chinese-fried-rice-with-shrimp/

grain, vegetable, protein

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There are a few dishes that we make in our home that fall under my husband’s department and Chinese fried rice with shrimp is one of them. If he even sees me making it, he will take over. My theory is that because it turns out so good, I think he wants the credit for it. And I gladly allow him to ta…

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https://hostthetoast.com/pan-fried-garlic-butter-steak-with-crispy-potatoes-and-asparagus/

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Pan-Fried Garlic Butter Steak with Crispy Potatoes and Asparagus. Meet the equally simple and sexy date night meal that will change the way you tackle romantic dinners forever. The key? A high heat sear on the steak followed by lots of basting with garlicky herb butter to finish off the cooking process.
At the risk of sounding overly mushy-- which is something that I usually avoid at all costs unless I'm talking about Roux-- I've got to tell you that James should be canonized as a literal saint, or awarded some kind of medal, or evaluated, perhaps, by a professional for his decision to stick by me since I started blogging 6 years ago.

There are about twelve hundred very valid reasons for that statement, but the one that matters today is the fact that every single dinner I make must first go through "the process." Do you know what I mean by "the process"? I mean first underestimating how long it will take until the food is ready, then testing and tweaking the recipe, then panicking when I realize I need more of an ingredient (and making James run to the store for it), then finishing up, photographing, maybe filming, and then-- only then, when it's late and the food is cold and James has already resigned himself to eating PB&J to hold himself over-- then, he gets to eat.

So for Valentine's Day last year, I promised that I would make James a meal that I did not photograph or use for the blog. I'd make anything he wanted, cooked solely for him. Anything, served WARM and ON TIME.

And I delivered. Boy did I deliver. Because the man asked for steak, and what I gave him was the best damn steak-- no, the best damn date night dinner-- that he's ever eaten.

That's the story of how this Pan-Fried Garlic Butter Steak with Crispy Potatoes and Asparagus was born.

True to my word, I didn't photograph this recipe at all... that year. But here we are, one year later, and I couldn't resist
going back to that recipe to share it with you.

ALL ABOUT PAN-FRIED GARLIC BUTTER STEAK WITH CRISPY POTATOES AND ASPARAGUS

The title of the recipe may be long, but the process to make it is short. Intentionally very, very short for a main course and two sides. We're talking "less than an hour" short, because no one wants to be stressing down to the last second or making their date wait when they've got a romantic meal planned, right?

So, in less than an hour, you make tender asparagus, crisp potatoes, and beautifully seared steak, all covered in a garlicky, herby, steak-juice-infused butter, and all requiring just one skillet. (Well, one pan plus a pot for par-cooking the potatoes.)

Here's how it works:

First, you boil and then simmer the potatoes in a pot of water until tender.

Then, you sear your steak in a hot skillet to form a gorgeous browned crust.

After turning down the heat, you add butter, herbs, and lots of garlic to the pan and you baste your steak with the melted butter until it's cooked to your desired doneness.

Then, you set the steak aside to rest for 10 minutes.

Meanwhile, you add your potatoes back to the skillet, cut-side down, and you add your asparagus right in the center.

You toss the asparagus to cook it evenly without letting it wilt or shrivel, and you leave the potatoes undisturbed in the butter / steak juices mixture to crisp.

Once it's all cooked, you slice your steak, serve it with the potatoes and asparagus, and, if desired, pour over a bit of the remaining juices and fat for extra flavor.

That's all it takes, and it's just as impressive as it is absolutely, phenomenally delicious.

HOW TO PERFECTLY PAN-FRY A STEAK

So, as I mentioned just moments ago, this steak recipe involves both pan-frying and basting with garlicky butter. However, there's a bit more to it than that. I'm going to take a few minutes to really drill down on the details so that you truly can't go wrong with this recipe.

The most important step in making a great steak is not steak selection. Most steaks-- low quality, high quality, inexpensive or cheap-- can be made delicious in one way or another. But it does help to start off with the right kind of steak for the specific method, and for this recipe, you want to use a thick steak with lots of marbling. I always go for the ribeye.

You can cook ribeye with or without the bone and it makes very little difference in texture and flavor. Presentation-wise, bone-in can be nice, but I generally opt for boneless for three reasons:

1. If you're slicing the steak to serve between two people, the bone needs to be cut off anyway before serving; and if you're making 2 steaks at once in the skillet instead (which, by the way, you can do), going with boneless prevents overcrowding and steaming.

2. The bone can prevent the steak from fully coming into contact with the hot skillet, making it harder to get even browning. It's not a big deal, since you can baste those areas with the hot butter to get them to brown, but it's nice to not have to worry about it.

3. Boneless is generally less expensive due to the fact that it weighs less.

Once you've got your steak picked out and you're ready to cook it, you need to get the skillet going. You want it to be hot-- as hot as possible-- so that you can get a good sear on the steak. For this reason, it's not a good idea to start off with butter, which has a relatively low smoking point. Instead, you want to begin with oil and add the butter later, after reducing the temperature.

So get the oil nice and hot, and season your steak all over, very generously, with salt and pepper.

Then, when the skillet is just beginning to smoke, add your steak in. A word for the wise: cooking in a hot cast iron skillet will make your house smokey, so turn on the overhead fan if you have one, open some windows, do whatever you have to do to avoid the smoke detectors going off. You don't want to have to run around trying to figure out how to shut them off while you should be tending to your steak. I speak from past experience.

Once the steak is in the pan, common practice is to let it brown on one side without disturbing it, and then flip to the other side to finish searing. That's also how I used to make my steaks. However, I later learned from Kenji of Serious Eats that that's not the best way to go about it. Instead, flipping often will encourage even browning without allowing one side to cool too much as the other sears. So flip often until that crust develops (don't forget to sear the sides, too), and then you're ready to baste with butter.

It's important to turn down the heat at this point so that you don't overcook the steak and so that the butter doesn't burn. Now add in the butter-- 4 tablespoons worth-- along with ingredients that will flavor the butter (and, therefore, the steak). 8 cloves of peeled garlic and a couple sprigs of each fresh rosemary and thyme will do the trick.

When the butter is melted, it's time to baste the steak. It'll be hard to spoon the butter over as-is, so tilt the skillet down slightly so that the butter collects near the handle and spoon it over from there. Quickly splash it all over the steak as you continue to cook it to your desired doneness, again flipping the steak occasionally to make sure everything's evenly cooked.

And make sure you really know what temperature your steak is at. Don't make it a guessing game; using a thermometer is key here! You'll want to remove it from the pan when it gets to about 110°F for rare, 120°F for medium-rare, 130°F for medium, 135°F for medium-well, and 145°F for well-done. I generally recommend medium-rare to medium doneness.

Lastly, let the steak rest for 10 minutes or so (which gives you time to finish up the sides). During that time, the steak will continue to cook through slightly as it cools, and the juices will redistribute inside of the steak, so that they wind up in your steak where you want them instead of spilling out all over your cutting board.

That's all there is to cooking the perfect pan-fried steak. But for all that I can say in words, it's probably easier to understand if you see it in action! I've made a video of not only preparing the steak, but the whole dish. Check it out below!

PAN-FRIED GARLIC BUTTER STEAK WITH CRISPY POTATOES AND ASPARAGUS VIDEO

Pan-Fried Garlic Butter Steak with Crispy Potatoes and Asparagus

Author: Morgan

Total Time: 40 mins

Yield: 2 servings 1x

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Pan-Fried Garlic Butter Steak with Crispy Potatoes and Asparagus - Host The Toast

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Pan-Fried Garlic Butter Steak with Crispy Potatoes and Asparagus. Meet the equally simple and sexy date night meal that will change the way you tackle romantic dinners forever. The key? A high heat sear on the steak followed by lots of basting with garlicky herb butter to finish off the cooking process.

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Calories : 253 grams
Proteins : 18 grams
Fats: 1 gram
https://www.theconsciousplantkitchen.com/overnights-oats-with-protein-powder/#

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2 cups asparagus (washed and trimmed)

2 tablespoons margarine (or butter)

2 teaspoons lemon peel (grated)

1 garlic clove (large, minced)

2 tablespoons lemon juice (fresh)

Vegetables 1/2 cups

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Calories : 346
Proteins : 10.5 grams
Fats : 22 grams
https://www.thekitchn.com/easy-pasta-salad-recipe-258379

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Vegetables- 1 ¾ Cups

Protein- 1 Ounces

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Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you're on a federal government site.

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Avocado Breakfast Bruschetta
https://www.myplate.gov/recipes/myplate-cnpp/avocado-breakfast-bruschetta

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Start your day with a breakfast twist on classic bruschetta: avocados, tomato, hard-boiled egg, and ricotta with basil atop toasted rustic whole-grain bread.

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Ingredients

1 chicken, broiler/fryer (thawed, if frozen)

2 tablespoons Italian dressing, low-fat (or olive oil)

1 teaspoon garlic salt

1 lemon, quartered (or orange)

Directions

1. If chicken is frozen, thaw in the refrigerator 24 hours before cooking.

2. Place chicken on a pan or plate while thawing in the refrigerator.

3. Preheat oven to 375°F.

4. Remove necks and giblets from chicken cavity, if present before cooking. Reserve for another use.

5. Place chicken, breast side up, in a roasting pan.

6. Brush chicken skin with Italian dressing and sprinkle with garlic salt.

7. Stuff lemon or orange into chicken cavity.

8. Roast 1 1/4 - 1 1/2 hours or until meat thermometer inserted into chicken thigh registers 165°F.

9. Let chicken set for 15 minutes after removing from the oven before carving.

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1 chicken, broiler/fryer (thawed, if frozen) 2 tablespoons Italian dressing, low-fat (or olive oil) 1 teaspoon garlic salt 1 lemon, quartered (or orange) 1. If chicken is frozen, thaw in the refrigerator 24 hours before cooking. 2. Place chicken on a pan or plate while thawing in the refrigerator. 3.

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Why This Recipe Works

Toasting the rice in oil enhances its flavor and reduces the activity of surface starches, leading to more separate, intact grains.

Brushing the tortillas with water and heating them in a dry pan delivers warm and elastic tortillas for wrapping around the generous fillings, not dry and brittle ones.

The mission burrito is well known for its comical size and heft, stuffed with things like grilled meat, rice, beans, and an array of condiments. Though it comes from San Francisco's Mission District, this taqueria burrito is consumed all over the Bay Area and beyond via taqueria-inspired chain restaurants like Chipotle.

Many of my high school years in the San Francisco Bay Area were spent persuading my mom to stop by our local taqueria, El Balazo, for dinner so I could order a steak burrito, super. For a couple dollars extra, the mountain of burrito got slathered with extra guacamole, cheese, and a blanket of sour cream. There was always something joyful about watching my overstuffed burrito get tightly wrapped, most of the time with two sheets of foil to keep it from bursting at the seams.

El Balazo's burritos weren't just a hit with me, they were a popular choice for much of my Kenyan family. Living in California and with no Kenyan restaurants nearby, we really only had two choices when we wanted familiar food: Indian or Mexican, two cuisines that share a lot of flavors with Kenyan cuisine. When my grandfather, a very picky eater, visited the US for the first time, the only food he enjoyed was from the taqueria, specifically the carne asada-marinated and grilled beef.

In this recipe, I've recreated the Mission-style carne asada burrito he loves so much. The beef is marinated in a flavorful mix of orange and lime juices, garlic, cilantro, cumin, and chipotle powder. It's a bit more streamlined than Kenji's carne asada recipe, a deliberate choice since the burrito has so many other components that will both take more of your time to prepare, and also will cover up some of the finer points of his marinade. That said, his recipe can be used here if you prefer.

The beef is preferably cooked on a grill, as explained in the recipe below, but it can also be cooked indoors in a cast iron skillet. Just be sure to keep the windows open and your fan on, since a good sear (and all the smoke that comes with it) is what you're after.

1. For the Carne Asada Marinade: In a 1-gallon zipper-lock bag, combine orange juice, cilantro, garlic, lime juice, olive oil, cumin, oregano, chipotle powder, and salt. Seal bag and lightly shake to thoroughly combine ingredients.

2. Open bag, add steak, then reseal the bag, pressing out excess air. Marinate in refrigerator for at least 3 and up to 8 hours, turning bag once halfway through.

3. Meanwhile, for the Beans: In a medium pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion and cook, stirring, until softened and just starting to brown, about 6 minutes. Stir in garlic, cumin, and bay leaves and cook until fragrant, about 30 seconds.

4. Add beans, chicken stock, and a large pinch of salt and bring to a boil over high heat. Reduce to a bare simmer, cover, and cook until beans are just tender, about 2 hours 30 minutes; add water at any point to keep beans covered.

5. Remove lid and continue cooking, stirring occasionally, until beans are very soft and creamy, about 45 minutes longer; top up with water as needed to keep beans just covered. Once beans are fully softened, allow liquid to reduce into a rich, creamy broth. Season with salt, if needed. Discard the bay leaves. Leave covered until ready to serve, or transfer to an airtight container and refrigerate until ready to use; reheat before using.

6. For the Rice: In a medium pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add rice and cook, stirring constantly, until very lightly toasted, about 2 minutes. Stir in onion and garlic and cook, stirring, until onion is just starting to soften and lightly brown, about 4 minutes. Stir in tomato paste and cook until slightly darkened, about 1 minute.

7. Add chicken stock and bring to boil. Reduce heat to bare simmer, cover, and cook for 15 minutes without disturbing. Remove from heat and let stand, covered, for 10 minutes. Uncover rice and gently fluff with a fork. Cover and keep warm until ready to use.

8. To Cook Carne Asada and Assemble Burritos: Remove skirt steak from marinade and blot dry. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. (For how to cook using a skillet, see note.)

9. Place steak directly over the hot side of the grill. If using a gas grill, cover; if using a charcoal grill, leave open. Cook, turning occasionally, until steak is well charred on outside and center registers 120°F (50°C) on an instant-read thermometer, 5 to 10 minutes total.

10. Transfer skirt steak to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain into 1/2-inch-thick slices, then cross-cut the slices into 1/2-inch cubes.

11. Working 1 tortilla at a time and using a pastry brush, lightly brush tortilla all over on one side with water. In a dry nonstick pan, warm tortilla, wet side down, over medium heat until warmed on first side and excess water has cooked off. Brush top side with water, then flip tortilla, add a generous sprinkle of cheese all over, and cook until cheese begins to melt. Transfer tortilla to a clean work surface.

12. Being careful not to overfill, spread an even layer of rice on top of tortilla, leaving at least 2 inches of border on either side and at least 3 inches of border above and below. Spoon beans on top of rice, followed by additional cheese, then the carne asada, guacamole, pico de gallo, and sour cream. Fold the tortilla sides in over the filling. Then roll the bottom flap of tortilla up over the filling, holding the sides tight as you roll. Continue rolling until the burrito is sealed. Wrap in foil for a tighter hold. Repeat with remaining tortillas and fillings, wiping out skillet between uses. Serve right away.

Special Equipment

12-inch nonstick skillet, medium pot or Dutch oven, grill or large cast iron skillet

To toast cumin seeds, place in a small dry skillet, set over medium heat, and cook, tossing frequently, until fragrant.

For slightly spicier effect, increase chipotle powder to 2 teaspoons.

To cook the steak in a skillet, lightly grease a large cast iron skillet and heat over high heat until just starting to smoke. Working in batches if necessary and re-greasing the skillet between batches, cook skirt steak, flipping every 30 seconds, until well browned on both sides and the steaks register 120°F (50°C) on an instant-read thermometer, 5 to 10 minutes.

Make-Ahead and Storage

The beans can be made up to three days in advance and refrigerated in an airtight container; rewarm gently before using, loosening with a small amount of water, if needed.

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Big, Beefy, and Beany: This Mission-Style Burrito Lets You Have It All

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Toasting the rice in oil enhances its flavor and reduces the activity of surface starches, leading to more separate, intact grains. Brushing the tortillas with water and heating them in a dry pan delivers warm and elastic tortillas for wrapping around the generous fillings, not dry and brittle ones.

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1 cup applesauce

1/4 cup dry milk powder, non-fat instant

1 cup water

2 eggs

1 tablespoon canola oil

2 cups all-purpose flour

2 tablespoons sugar

1/2 teaspoon cinnamon

2 teaspoons baking powder

| Fruits | 1/4 cups
| Grains | 2 1/2 ounces
| Protein Foods | 1/2 ounces

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My love affair with rediscovering french toast continues. Last week it was Apple French Toast, a pile of french toast dripping with self saucing stewed apple syrup. The week before it was Parmesan French Toast (insanely delicious!). This week it's french toast sticks - eat it with your fingers (tick), tastes like cinnamon doughnuts but a whole lot healthier (double tick)!
Cinnamon French Toast Sticks

I'm loving coming up with fresh takes on french toast! Growing up I always adored french toast but it was always the classic version drowning in syrup. When I was in uni, I discovered how good it was to pile bacon onto it, and yes, still drown it in maple syrup. I used to call this a "Heart Attack On A Plate". This was before the day when "sweet and salty" became all the rage and everyone I made this for were dubious until they took their first mouthful - then they were converted for life.

I digress. Back to these French Toast Sticks. Two big things it has going for it:

1. Food you eat with your fingers. Need I say anymore?

2. Tastes like cinnamon doughnuts. I can't admit to any of my friends that I secretly love cinnamon doughnuts, deep fried puffy goodness dusted with sugar. It's on my list of what I call "Dirty Foods", food that is oh-so-bad-for-you-I-know-I-shouldn't-eat-but-secretly-love. Throughout this blog there is no doubt that I will be disclosing many of my favourite Dirty Foods. You will probably be horrified. Or maybe not. Maybe a lot more people than I think secretly love KFC Popcorn Chicken.

The key to french toast sticks that are stiff enough to pick up without flopping is to use stale bread and to use a block loaf you can cut yourself into thick slices (the thicker the sticks, the less they flop). This is the way I like my french toast sticks, but if you don't have a stale block loaf, it still tastes just as delicious using pre-sliced sandwich bread, it will just sag a bit when you pick it up.

I really do recommend using stale bread where possible for french toast - any french toast. It makes a huge difference because fresh bread soaks up too much egg mixture - even if you dunk it in really quickly - and you'll end up with french toast that is soggy on the inside.

This recipe only takes about 15 minutes to make, and is super easy. French Toast you can eat with your fingers - something that no kid, big and small, can possibly resist! - Nagi x

Cute spins on French Toast

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Cinnamon French Toast Sticks

Author: Nagi | RecipeTin Eats

French toast you can eat with your fingers and tastes like cinnamon doughnuts!

Remove crust of each slice, then cut each into 3 equal thick batons.

Combine the eggs, milk and a pinch of salt in a bowl large enough to roll the bread sticks in.

Combine the cinnamon and sugar on a plate.

Melt 2 tbsp of the butter in a large pan over medium high heat.

Roll the sticks in the egg mixture quickly (do not soak them), shake off excess and place in pan. Cook in 2 batches.

Turn to cook each side until golden.

Immediately transfer to the plate with the cinnamon sugar and roll to coat. It's important to do this quickly while they are hot straight out of the pan so it sticks.

Melt remaining butter and cook the remaining french toast sticks.

Serve immediately with maple syrup to dunk the sticks in.

1. Cut the slices thick enough so when you cut the crusts off then cut into 3 batons, the slices are thick, square batons about 1.7 cm / 2/3" thick.

French toast is best made using stale bread. Fresh bread soaks up too much egg mixture, making it soggy on the inside and your sticks will flop when you pick them up.

2. It is best to use a loaf so you can cut thick slices as the thicker the sticks are (and the staler the bread is), the stiffer the sticks are (ie. they won't flop when picked up using fingers).

3. Nutrition assuming this serves 3:

I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

More Tasty French Toast Recipes

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My love affair with rediscovering french toast continues. Last week it was Apple French Toast, a pile of french toast dripping with self saucing stewed apple syrup. The week before it was Parmesan French Toast (insanely delicious!). This week it's french toast sticks - eat it with your fingers (tick), tastes like cinnamon doughnuts but a whole lot healthier (double tick)!

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Ingredients

1 tablespoon olive oil

2 cloves garlic (minced)

1/4 cup parsley (fresh minced)

4 cups ripe tomatoes (chopped)

1 tablespoon fresh basil (chopped or 1 tsp dried basil)

1 tablespoon oregano leaves (crushed or 1 tsp dried oregano)

1/4 teaspoon salt

ground red pepper (or cayenne, to taste)

8 ounces fusilli pasta (uncooked, 4 cups cooked)

cooked chicken breast (1/2 pound diced into 1/2-inch pieces, optional)

Directions

1. Heat oil in a medium saucepan. Saute garlic and parsley until golden.

2. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. If desired, add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick.

3. Cook pasta firm in unsalted water.

4. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch.

*Cost estimate and nutritional analysis does not include chicken.

Notes

If pre-cooked chicken is not available, cook ¾ lb raw chicken and chop into ½-inch pieces when cooled down.

Learn more about:

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1 tablespoon olive oil 2 cloves garlic (minced) 1/4 cup parsley (fresh minced) 4 cups ripe tomatoes (chopped) 1 tablespoon fresh basil (chopped or 1 tsp dried basil) 1 tablespoon oregano leaves (crushed or 1 tsp dried oregano) 1/4 teaspoon salt ground red pepper (or cayenne, to taste) 8 ounces fusilli pasta (uncooked, 4 cups cooked) cooked chicken breast (1/2 pound diced into 1/2-inch pieces, optional) 1.

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Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you're on a federal government site.

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Milk and Krave :)

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Breakfast: Batido Smoothie
MyPlate Food: 1 cup of fruit, and 1/4 cup dairy.
https://www.myplate.gov/recipes/myplate-cnpp/batido-smoothie

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This refreshing smoothie is a blend of papaya, banana, and yogurt and makes a satisfying part of breakfast or any time of day. Mix in frozen or fresh berries for a variety of flavors.

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Calories : 278
Proteins : 10 grams
Fats : 13 grams
https://jordosworld.com/rice-cake-snacks/

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Falafel with Yogurt Sandwich
https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/falafel-yogurt-sandwich

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Calories : 301
Proteins : 23 grams
Fats : 14 grams
https://www.dinneratthezoo.com/chicken-lettuce-wraps/

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Easy Chicken and Dumplings
MyPlate Food: 2 ounces of grams and 2 1/2 ounces of protein. https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/easy-chicken-and-dumplings

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Chicken Broccoli Alfredo
MyPlate Food: 1/4 cup of vegetables. 1 1/2 cup grains, 2 1/2 ounces of protein, 1/2 cup dairy.
https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/chicken-broccoli-alfredo

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Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you're on a federal government site.

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Frozen Fruit Pops
MyPlate Foods: 1/2 a cup of fruit and 1/4 a cup of dairy.
https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/frozen-fruit-pops

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Ingredients

1 cup crushed pineapple

1 cup yogurt, low-fat fruit (8 ounces)

6 us fluid ounces orange juice, frozen concentrate (thawed)

Directions

1. Mix the ingredients in a medium-size bowl. Divide into 4 paper cups.

2. Freeze until slushy - about 60 minutes. Insert a wooden stick half way through the center of each fruit pop.

3. Freeze until hard or at least 4 hours. Peel away the paper cup before you eat the fruit pop.

Notes

You can mix ingredients and freeze in ice cube tray instead of cups, making great "ice cubes" in fruit juice. Try other fruits or juice concentrates for variety.

Source:

USDA, Food and Nutrition Service (FNS) and Food and Drug Administration, DHHS, The Power of Choice

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1 cup crushed pineapple 1 cup yogurt, low-fat fruit (8 ounces) 6 us fluid ounces orange juice, frozen concentrate (thawed) Mix the ingredients in a medium-size bowl. Divide into 4 paper cups. Freeze until slushy - about 60 minutes. Insert a wooden stick half way through the center of each fruit pop.

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Apple Wedges with Pumpkin Almond Butter

https://www.myplate.gov/recipes/myplate-cnpp/apple-wedges-pumpkin-almond-butter