About Steph

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Posts by Steph:

Breakfast Burrito and Happy News

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Breakfast BurritoI have left you without a new recipe for so long and for that I am sorry. I’m sure it will make you feel better to know there was a good reason behind this deprivation. At least my husband and I think it’s a good reason…We’re expecting! We’ve had a crazy month of traveling to see family and friends and sharing the wonderful news. We’ve gotten a lot of stories about past pregnancies and babies, dirty diapers, and late nights. Some of it sounds awesome and other parts I’m just pretending I didn’t hear. Ignorance is bliss in some cases. I’m not sure anything will prepare us for what’s to come but we have amazing support from our loved ones and that sure that helps!

So on top of all that exciting craziness along with the normal day to day craziness of work, I have been lacking in the new recipe department. I have to say my mind is elsewhere. There’s really no other excuse. So I’m going to try to focus back in and share a scrumptious recipe with you all! Okay, go…

Breakfast BurritoI got this idea from my sister-in-law when we went to go visit her over the holidays. She had breakfast burritos all ready and frozen in the freezer so that when we all decided we were hungry she would be able to feed us something delicious fairly quickly. Really smart, right? It’s so hard to have guests over and this is a simple way to be prepared before anyone even steps foot in the door.

Breakfast BurritoIt’s really a rather simple recipe that uses fresh veggies and yummy ingredients. You can of course put whatever floats your boat into this instead of the veggies and ingredients I used. You can easily use ground sausage instead of turkey and skip some of the dried herbs. I wanted make my own flavor mix so I stuck with the ground turkey. I thought about putting beans in this recipe, but with everything else it was already about packed. You could also easily replace the turkey with beans to make it vegetarian.

Breakfast BurritoJust thinking about all these ideas makes me want to make another variation of these breakfast treats! There are just so many options…it blows my mind. If you come up with your own delicious variation, comment below with what you used!

Breakfast Burrito
Yields 8
Delicious turkey, egg, and veggie breakfast burrito. Easy to put together and easy to prepare when you're on the go!
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 pound ground turkey, uncooked
  2. 1/2 onion, finely chopped
  3. 1 bell pepper, chopped
  4. 1/4 teaspoon dried thyme
  5. 1/2 teaspoon dried sage
  6. 1/4 teaspoon red pepper flakes
  7. 1/2 teaspoon dried parsley
  8. 1/4 teaspoon garlic powder
  9. salt and pepper, to taste
  10. 12 eggs
  11. 1/4 cup water
  12. 3 cups spinach leaves, roughly chopped
  13. 8-10 whole wheat burrito wraps
  14. 1-1.5 cups cheddar cheese, shredded
Instructions
  1. Brown ground turkey in a large saute pan over medium heat. Drain the excess fat and remove ground turkey from pan. Set aside.
  2. In the same pan, saute the onion, bell pepper, and herbs (thyme, sage, red pepper flakes, parsley, garlic powder, salt and pepper) over medium heat until tender, about 5-8 minutes. Reduce heat to low.
  3. Whisk together eggs, water, and salt and pepper (to taste). Add to pan with onion and bell pepper mixture. Stir while cooking over low heat until mostly cooked through. The eggs should look mostly cooked but still moist.
  4. Add the spinach leaves and cook over low until wilted. Stir in turkey to mixture until combined. Remove from heat.
  5. Place burrito wrap on square of aluminum foil just larger than the burrito. Fill burrito with 1/8 or 1/10 of the mixture (depending on how many wraps you have). Top with cheese.
  6. Roll as you would a burrito and wrap with the foil.
  7. If you want to eat immediately, place in an oven set to 350 degrees Fahrenheit for 10-15 minutes, until the cheese is melted and everything is warm.
  8. If you decide to freeze the burritos, defrost overnight in the refrigerator and bake at 350 degrees Fahrenheit for 20-25 minutes, or until heated through.
Notes
  1. Don't try to overfill the burritos because they will break if you put too much goodness into them!
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General Tso’s Chicken

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General Tso's ChickenToday is a snow day! I didn’t even have to wear my pajamas inside out or put ice cubes in the toilet like all my students told me I had to. I have to admit I thought about it though. Yes, I swear I am a grown up. BUT, I love that I can have a grown up job at a school and still get to feel the excitement of a snow day. Best. Thing. Ever! It’s like a bonus weekend in the middle of the week! Plus, we found out last night, which makes it even more amazing because I knew I could sleep in from the moment my head hit the pillow.

General Tso's ChickenAnywho, snow days when I’m stuck inside are also perfect days for cooking and blogging (luckily for you!). On a cold and snowy day like today, a sweet and spicy general tso’s chicken will surely warm you up! This recipe is kind of a hodgepodge of a bunch of different recipes I’ve tried mixed together to my own taste. Plus, it’s made from ingredients I usually have at my house so major bonus points for not needing to go to the store for most of this!

General Tso's ChickenThere’s a light coating on the chicken, which is wonderful to give it an extra little crunch without the frying. I’ve done the frying thing and oh-my-goodness is it delicious. You can certainly use the same sauce with a fried version of the chicken. However, in an attempt to cut down on the fat, I try to stick with the less oil version of this recipe, which also is *AMAZING*. It’s a happy mix between plain chicken (which would also work) and the fatty stuff that makes my mouth drool. I’ll save the fried stuff for only very special occasions.

General Tso's ChickenI love to have general tso’s chicken with steamed broccoli. You can also saute in a bunch of veggies…sugar snap peas, carrots, onions, bell peppers to name a few delicious choices. I bet that you can even use the sauce with only veggies to make a general tso’s veggie stir fry. SHOCK AND AWE! I know…mind blown. I’m just that good. It’s okay to admit it.

General Tso's Chicken
Serves 3
A sweet and spicy chicken
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Chicken Ingredients
  1. 1/4 cup corn starch
  2. 1/4 teaspoon baking soda
  3. salt and pepper, to taste
  4. 3 tablespoons vegetable oil
  5. 1 pound uncooked chicken, cubed
  6. 1 head broccoli, cut into florets and steamed (optional)
Sauce Ingredients
  1. 3 tablespoons rice wine vinegar
  2. 3 tablespoons honey
  3. 3 tablespoons soy sauce
  4. 2 teaspoons corn starch
  5. 2 cloves garlic, minced
  6. 1/4 teaspoon red pepper flakes, or to taste
  7. 1/2 cup water or chicken stock
Instructions
  1. Mix together the chicken coating: 1/4 cup corn starch, baking soda, and salt and pepper. Coat the chicken by tossing it with corn starch mixture.
  2. Heat vegetable oil in a large skillet over medium heat. Once hot, add coated chicken and cook until the chicken is cooked through, about 8-10 minutes.
  3. While the chicken is cooking, whisk together the rice wine vinegar, honey, soy sauce, corn starch, garlic, red pepper flakes, and 1/4 cup of the water or chicken stock sauce. Add sauce mixture to the skillet once the chicken is cooked. Bring to a simmer and simmer until thickened. If the sauce is too sticky or thick, you can add the remaining 1/4 cup of water or chicken stock to slightly thin it.
  4. Add the steamed broccoli, optional.
  5. Serve over rice.
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Green Lentil Dal

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Lentil DalWhen I made naan recently, I told you all that I ate it with some green lentil dal. That probably didn’t mean much to some of you. If I were reading this about a month ago I would be just as lost as you most likely are. Here’s just a little background I learned through some major internet researching (Google, anyone?). “Dal” can actually mean a split lentil, pea, or bean. You might be thinking that I’m talking in circles because now all you know is that I made green lentil…split lentils. So helpful for you all. You’re welcome!

Lentil DalTo be fair, “dal” can also mean a stew-like dish prepared with, well, dal. So turns out I’m not completely losing it! This means that in the simplest terms, this dish is a green lentil stew. Often served with rice and bread (hence, the naan), this dish is oh-so-much-more than just a stew. It’s full of flavor and spices that will make your mouth wonder why it has never tasted something so delicious before. Want. more. now!

*Side note: I’m not a pro at Indian cuisine, or any cuisine for that matter. This is seriously delicious stuff but don’t look at me for the traditional recipe that your great aunt twice removed from India used to make. I probably don’t have it here.

Lentil DalThis is a vegetarian dish, which is cool. I’m not vegetarian and my husband is most definitely not a vegetarian. Every so often I try some tasty vegetarian dishes but if Travis had it his way we would probably be eating steak and chicken every day. Mostly steak. BUT, I must say that it’s big news that Travis actually told me this dish is a keeper and not a bit of meat was to be found. Must mean it’s pretty darn good without it. Just saying.

If you love this recipe, check out my Spinach Dal! YUM YUM!

**Update: After some feedback about this recipe, I made the 2 cups of water optional. If you add the water, you end up with more of a soup than a stew. Without the water, you end up with something like the pictures show. Both delicious!

Green Lentil Dal
Serves 4
A delicious, vegetarian Indian green lentil stew served with rice and naan.
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Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Ingredients
  1. 2 cups dried green lentils
  2. 1 tablespoon vegetable oil
  3. 1 teaspoon cinnamon
  4. 1 small onion, finely chopped
  5. 1 tablespoon fresh ginger, grated
  6. 2 cloves garlic, minced
  7. 2 teaspoons chili powder
  8. 1 teaspoon turmeric
  9. 1 teaspoon cumin
  10. 1 1/2 teaspoons salt, or to taste
  11. 1 can diced tomatoes, with liquid (14.5 ounce can)
  12. 4 cups vegetable stock
  13. 2 cups water, optional
  14. small jalapeño, finely chopped
  15. cilantro, to garnish
Instructions
  1. Place lentils in a colander or sieve and rinse with cold water. Let drain.
  2. Heat vegetable oil in a large pot over medium heat. Add cinnamon, onion, ginger, and garlic. Saute approximately 5 minutes, or until onions start to become translucent.
  3. Add in lentils, chili powder, turmeric, cumin, salt, and tomatoes. Stir and bring to simmer. Simmer for 3 minutes.
  4. Add vegetable stock, bring to a boil, and reduce heat. If you would like to end up with more of a soup than a stew, add up to 2 cups of water along with the vegetable stock (optional). Cover and simmer for 40-45 minutes, stirring occasionally, until the lentils are tender but not mushy.
  5. Garnish with jalapeño and cilantro.
  6. Serve with rice and naan.
Notes
  1. While you are rinsing your lentils, just sift through them to make sure there are no bad ones or even little rocks/pebbles. I've never had it happen, but better safe than sorry!
Adapted from Neil's Healthy Meals
Adapted from Neil's Healthy Meals
Flavor From Scratch https://www.flavorfromscratch.com/

Naan

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NaanI have a confession. I do believe that when I made and ate this naan, it was the first naan I ever ate. EVER! Can you even believe that?? I am so ashamed. I feel like I’ve been living under a rock. If you’ve never eaten fresh naan before, I think it’s safe to say you’re living under a rock too. A very sad rock…with no naan. Don’t worry though, I was right with you there until recently.

NaanWhether you’ve had naan many, many times or whether this is your first time, you won’t be disappointed. These little guys are fluffy and light and chewy. Oh, and the garlic butter. Yeah. Enough said. I actually forgot to put the garlic butter on my first few naan because I didn’t know any better. Add the garlic butter. It’s wonderful either way…But trust me, add the butter.

NaanNaan is the perfect pair for many dishes! Try it with chicken tikka masala. Hello wonderful Indian food. I made mine with some lentil dhal (dahl? I’m still figuring that one out. HELP!). However you spell it…it was AMAZING! I think I even ate some leftovers with some hummus. Yum yum. 

NaanI’ll be honest, the naan is best within the first day or two but you can store it a couple of days in a plastic bag or wrapped in foil. Just make sure to wrap it up tight. If it starts to get a little hard, microwave for a few seconds and it should soften up a bit!

Naan
Yields 8
Delicious homemade naan that will leave your mouth watering!
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Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Ingredients
  1. 1 cup warm water
  2. 2 tablespoons honey
  3. 2 1/4 teaspoons active dry yeast (or 1, 0.25 ounce package)
  4. 1/4 cup plain Greek yogurt
  5. 2 teaspoons salt
  6. 1/2 teaspoon baking powder
  7. 1 egg
  8. 3 1/2 cups all purpose flour
  9. cooking spray or olive oil to coat bowl
  10. 4 tablespoons butter
  11. 3 cloves garlic, minced
  12. cilantro, optional
Instructions
  1. Stir warm water and honey in your stand mixer bowl until the honey dissolves. Sprinkle yeast on top and stir with a fork. Let sit for 5-10 minutes, until the mixture becomes foamy.
  2. Using a dough hook on your stand mixer, put mixer on low speed and gradually add the yogurt, salt, baking powder, egg, and flour.
  3. Mix on medium-low for 2-3 minutes. The dough should be slightly sticky but smooth.
  4. Shape the dough into a ball and place in a greased (with cooking spray or olive oil) bowl. Cover with a kitchen towel and let rise for 1 hour until doubled in size.
  5. While the dough is rising, melt the butter in a small saute pan. Add garlic and saute for 1-2 minutes. Strain out the garlic and set the butter aside.
  6. Transfer the risen dough to a lightly floured surface and separate into 8 pieces. Roll each piece into a ball, then use a rolling pin to roll into a circle about 1/4" thick.
  7. Heat a cast-iron skillet or sauce pan over medium-high heat. Butter one side of the rolled out naan dough and place buttered side down in the heated pan. Once in the pan, butter the other side. Let cook for about 1 minute on the first side, flip, and cook for another 30-60 seconds.
  8. Keep naan covered with a kitchen towel until ready to serve. Sprinkle with cilantro to serve, optional.
Notes
  1. You will know that the naan is getting ready to flip when large bubbles start to form.
Adapted from Gimme Some Oven
Adapted from Gimme Some Oven
Flavor From Scratch https://www.flavorfromscratch.com/

Cheesy Taco Soup

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Taco SoupCheesy taco soup. Cheesy Taco Soup! CHEESY.TACO.SOUP!!!! I must tell you that I love this stuff. I know I say I love a lot of things but I SERIOUSLY love this stuff. Like this is at the top of the top of my lists of favorite things to eat. I’m pretty sure it’s the cheese. There are so many good things about the soup, but let’s face it…I’m a cheese-a-holic. Cheese makes everything better.

Taco SoupIf you couldn’t tell by my enthusiasm, this was an instant classic in our household at first bite. I think as I was making this soup for the first time Travis gave me some quizzical looks as I started adding more and more spices and (planned) randomness to the soup. Luckily for him, and for me, the creation turned out top notch. No need for quizzical looks or uncertainty. You can be certain that you will be eating a delicious cheesy taco in a bowl before long.

Taco SoupIf you haven’t noticed, Travis and I are huge fans of thick and creamy soups. Not convinced? Check out my creamy tomato basil soup or cheesy veggie chowder. It may not be possible for me to make a soup without the words “creamy” or “cheesy” in front of it. Challenge accepted. Just wait for it. It’ll come someday. But for now, I’m happy with my cheesy taco soup.

Taco Soup

Cheesy Taco Soup
Serves 8
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Ingredients
  1. 1 pound ground turkey
  2. 1 onion, diced
  3. 1 jalapeño, seeds removed and minced
  4. 2 tablespoons chili powder
  5. 1 tablespoon cumin
  6. 1 teaspoon paprika
  7. 1 teaspoon black pepper
  8. 1 teaspoon garlic powder
  9. 1/2 teaspoon crushed red pepper
  10. 1/2 teaspoon oregano
  11. 1 can diced tomatoes (14.5 ounce can)
  12. 6 cups chicken broth
  13. 1 cup uncooked brown rice
  14. 2 cups milk
  15. 1 can black beans (15 ounce can), drained and rinsed
  16. 2 tablespoons corn starch and 1/4 cup water, whisked into a slurry
  17. 3 cups cheddar cheese
  18. salt, to taste
  19. tortilla chips, for garnish
Instructions
  1. Brown the ground turkey over medium-high heat in a large pot. Drain any excess fat. Add the onions and jalapeño and saute 2 minutes.
  2. Add in the spices, tomatoes with juice, and chicken broth. Bring to a simmer.
  3. Stir in the rice. Return to a simmer, cover, and let simmer for 40 minutes.
  4. Add in the milk and beans and heat until the soup is back to a simmer.
  5. Add in the corn starch and water slurry, stirring constantly while bringing the soup to a light boil. The soup should thicken with the slurry.
  6. Remove the soup from the heat and stir in the cheddar cheese. Add salt, to taste.
  7. Serve with tortilla chips, to garnish.
Notes
  1. You can also make this with ground beef but since there is so much flavor already I stuck with the ground turkey!
  2. Keep in mind the tortilla chips are salty so I tend to add only a little salt.
Flavor From Scratch https://www.flavorfromscratch.com/
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