I've said it before, and I'll say it again: Taco Bell is the best hangover food. I think it has something to do with the fact that it's about as disgusting as I feel, so it just kind of balances out.
But what do you do when you wake up hungover and feel way too lazy and cheap (and I know, it's super cheap) to drive to Taco Bell? You can do what I did which is ultimately way more time consuming than just getting your ass out of bed and to a drive-through, but it was also way more worth it. (Sorry Taco Bell, I still love you.)
1 large flour tortilla
1/2 tbs. mayo
1 tsp. sriracha
2 small potatoes
1 slice cheese (I used colby jack)
1 tsp. jalapeño cream cheese (optional)
3 pieces bacon, cooked
Preheat the oven to 400 degrees. Prepare a baking sheet with aluminum foil.
Dice the potatoes and coat them in olive oil and any seasoning you want. Bake in the oven for about 25 minutes. If you happen to have leftover potatoes from some other meal you made that week, then just reheat those in a pan to crisp them up a bit - that's what I did.
In a small bowl, combine the mayo and sriracha. Then spread a little bit (or a lot, it's your food) in the center of the tortilla.
I whisked together my egg with the jalapeño cream cheese and then just scrambled it.
Then just layer the ingredients. I did a layer of sriracha mayo, then bacon (that I broke into pieces to fit in the center), then cheese, then potatoes, then egg.
It's key to keep everything in the center of the tortilla that way you can wrap it up.
You're going to want to fold all of the sides in to cover the filling completely. It's ok if the tortilla tears a little bit.
Then heat up two frying pans, spray one with cooking spray and place the crunchwrap folded side down. Spray the top of the crunchwrap with cooking spray, and use the other heated pan to press it down. This will flatten it out, crisp it up, and seal it together so it won't unfold.
Let it cook on high for about a minute or until it's nice and golden. Flip, and repeat.
I wish I had taken pictures of the process so it would be easier to explain, but hopefully this isn't too confusing. Comment if you need help!
Every Easter my mom makes this cheese danish along with eggs, sausage, King's Hawaiian bread and havarti cheese. It's such a simple breakfast but it's also really good. Every year my family always talks about how it's one of our favorite meals together but we can only eat it on Easter, because it just wouldn't be the same any other day.
I also always assumed this danish was really hard to make because my mom only ever makes it once a year. I used to think "wow, she must make this dough from scratch," thinking that the dough would need to rise twice and it would be a day-long labor of love. But alas, I was mistaken because it's actually the easiest thing to make. Like literally anyone could make it. A baby could probably make it.
2 cans crescent dough
16 oz. cream cheese, softened
1 egg yolk
3/4 cup sugar
1 tsp. lemon juice
1 tsp. vanilla
Preheat oven to 350 degrees.
While you wait for the oven to preheat, line a large cookie sheet with parchment paper.
Place 1 sheet of crescent dough on the parchment paper. You'll need to press together the seams so it doesn't fall apart. The dough has those perforated edges to you can easily make them into rolls. You don't want that.
In a mixing bowl, combine cream cheese, sugar, yolk, vanilla and lemon juice and mix until smooth.
Then, spoon the cheese mixture onto the dough. Allowing a good 1/2 inch border so you can crimp the edges of the dough together.
According to my mom there will be leftover filling, but I used all of it. Oops.
Top the filling with the second crescent dough, making sure to crimp the perforations like you did with the first one.
Then just crimp all of the sides well to seal it up. You don't want the filling to leak out while it bakes.
Finally, I whisked up an egg and brushed it on top so it would get really nicely browned, and then sprinkled it with granulated sugar.
Bake for 25 minutes, until nicely golden. Remove from oven and let it cool before covering it in aluminum foil. Then just let is refrigerate, because you'll want to eat it cold.
This is basically a great excuse to eat cheesecake for breakfast (you're welcome).
So, fruit salad is easy enough to make. You really don't need a recipe from me to make one (or at least I hope not). I just really loved this picture I took and thought it was cute how I served it in the scooped out half of a tiny watermelon.
How cute are those by the way? Not really worth the price, but adorable nonetheless. And as an added bonus, they fit in a shared refrigerator really well.
1 half of a tiny watermelon, diced
2 strawberries, diced
1 kiwi, peeled and diced
I only used about half of the diced watermelon from one half of the melon (hopefully that makes sense). Regardless, you should have about a half of a cup of watermelon. Then just scoop out the shell of the melon until it's clean and toss in all of the mixed fruit.
If you wanted to spice this up a little you could toss in some nuts or flax seed. Maybe top it off with some Greek yogurt.
The beauty of this is that it looks cool, is easy to switch up, photographs well, and you don't even have to get a bowl dirty.
I’m currently sitting in The Meridian Hotel in downtown Columbus sipping on one of the best cappuccinos I’ve ever had.
This is a fancy hotel. You can tell by the weird art installation on the wall right when you walk in. I’m still trying to figure out what is happening in the upper right-hand corner (view slideshow). Maybe it’s just me, but it looks pretty inappropriate (I’m a really mature adult you guys).
I normally wouldn’t have stopped in here except I was walking up and down the street looking for a coffee shop - wearing three-inch heels, mind you, and I’m not that graceful.
Eventually a valet at the hotel asked if I needed help and showed me inside. All of the staff think I’m a guest so they’re being extremely nice to me – constantly checking to see if I need anything, and if my coffee is ok. I’m really tempted to give them a random room number and order room service, because naturally that’s the mature adult thing to do (remember, I'm a mature adult?).
Speaking of food, I made this dish a few weeks ago and am finally getting around to blogging about it. Which is ridiculous because I liked it so much I ate it every day for a week - which if you've noticed is a recurring thing with food for me. If i like it, I eat it until I don't.
THAI PEANUT CHICKEN WITH RICE NOODLES (serves 2)
1 chicken breast
2 servings of rice noodles
2 cups (separated) Thai peanut sauce (I got mine at Target)
1/3 cup crunchy peanut butter
½ cup chicken broth
2 tbs. sriracha
1 bunch cilantro, chopped
1-2 lime wedge(s)
Preheat oven to 375.
In a baking dish, coat the chicken breast in one cup of the peanut sauce and place in the over for 25-30 minutes, or until cooked through.
While the chicken cooks, put one cup of the peanut sauce in a small saucepan. Add the peanut butter, sriracha and the chicken broth. Heat on low until thoroughly mixed. If the sauce is too think, just keep adding chicken broth until it’s the desired consistency. I used crunch peanut butter because I liked the added peanut flavor and texture in the sauce, but you could also just top the dish with peanuts.
Next prepare the rice noodles according to the package direction. You basically boil water, then remove it from the heat and add the noodles. Then just let them sit in the water for a few minutes until they are tender but firm (I giggled writing this).
Once the chicken is cooked, place it on a cutting board and use two forks to shred it, then toss it back into the baking dish to soak up the pan sauce.
When you go to serve it, use a fork to remove the rice noodles from the pot, and make sure not to let the water drain from the noodles too much. When rice noodles are dry they get really sticky and form a giant glob. You might even want to add a little water to your bowl to make sure they don’t stick together.
Then top the noodles with some of the sauce you made, then the chicken.
I served mine with a bunch of cilantro, which it desperately needed, as well as the juice from a lime wedge. The flavor it adds is amazing. Definitely don’t skip the lime.
Also, someone in this hotel lobby asked me if I was in the movie Iron Man because apparently I look just like girl in that movie. I’m never leaving this place.
Last night I had a dream that I was eating pizza. It was like the perfect pizza too. The cheese was perfectly stretchy and the crust seemed to melt in my mouth. *drool*
Needless to say I woke up craving pizza, but I couldn’t justify eating pizza for breakfast. Mainly because I don’t have any in my fridge or anything so I’d actually have to order a whole pizza at 9:00am, which just felt wrong.
So I searched through my fridge for something else to eat, and it hit me: breakfast pizza *self high-five*.
ASPARAGUS BREAKFAST PIZZA
1 flat bread (I used naan)
Jalapeño cream cheese
Preheat oven to 400 degrees.
Spread a thin layer of the jalapeño cream cheese on the flat bread, and then spread very thin slices of the Dubliner cheese on top.
Next, lay out the asparagus. Top with salt and pepper.
Bake for 15-20 minutes. I didn’t time mine, but I just let it bake until the cheese melted and the asparagus looked tender.
Once the pizza is done, set aside while you fry up an egg.
This is delicious. It’s also totally sharable, so if you wanted to cut it in half and then just fry up two eggs it will be plenty filling.
I'm Kirsten. Big time foodie, all around goofball, and freelance marketer.