Five Minute Chilaquiles

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This isn’t the most authentic version of chilaquiles, but it’s definitely the fastest! Authentic chilaquiles start with corn tortillas that are fried in oil in small batches before being combined with sauce and shredded queso fresco. Commonly topped with sliced avocados, sliced raw onions and crema to boot, chilaquiles are an amazing brunch dish and worth the time to make from “scratch.” My husband loves chilaquiles so much I’ve devised several shortcut methods so I can make this deliciousness during the workweek. Using tortilla chips instead of frying the tortillas saves you from the most time-consuming step, and it’s a great way to use up a seemingly endless giant bag of tortilla chips from Costco ūüėČ



Recipe serves one very hungry person or two moderately hungry people. Use the pictures above to help determine serving sizes; when I cook quickly I never measure the ingredients – it saves a ton of time and the precise ratios don’t matter as much as personal taste. If you love cheese, add more than the torn up slice of sandwich cheese I used here! If you need extra protein, add an extra egg.


Salsa of your choice (if you like spicy, go for spicy. For best results, use something with more sauce-like/liquid consistency than pico de gallo)

A few ounces of soy chorizo (can with regular chorizo)

At least 1 cup of tortilla chips

1 beaten egg

1 slice of cheese, torn into pieces (or handful of shredded cheese)

GARNISH: Green onions, chopped cilantro, sour cream


  1. In nonstick pan, pan-fry soy chorizo and salsa on high for 1 minute.
  2. Add handfuls of chips and gently fold in until the chips are soft and evenly mixed in.
  3. Add shredded or sliced, torn cheese and 1 beaten egg – let the edges of the egg set before folding into the chip mixture.
  4. Serve with green onion, roughly chopped cilantro and sour cream.
  5. Enjoy, wish you made a bigger batch <3

Spanish Tortilla

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I love tapas, and Spanish Tortillas are a classic! Spaniards love to snack while they drink, so every at every bar in Spain you will find a lovely spread of tapas. In many places it’s a serve-yourself affair – bite-sized pieces are speared with wooden picks called¬†banderillas,¬†which the patrons save for the bartender to total their bill. Since I could easily eat a whole Spanish tortilla by myself (and live in a city sadly lacking in tapas bars), I’ve perfected the art of making my own at home! Tortillas are generally served cold, so often I’ll make two – one to chill in the fridge for later and another to eat as soon as it’s cooled…

Though the plate-inversion technique takes some confidence to master, the ingredients could not be simpler: potatoes, onions, eggs and olive oil is all it takes, making for the perfect meal or snack even when the pantry is bare. Ready? Let’s get started.




1/2 cup extra-virgin olive oil

1 lb baby potatoes, thinly sliced

1 onion, thinly sliced

6 eggs

Salt and pepper to taste

OPTIONAL ADD-INS: Quick cooking vegetables or meat; chopped (kale, spinach, mushrooms, bell peppers, bacon, ham, and chorizo are good options)
TOOLS: Large pan, spatula, and large plate


Start by thinly slicing baby potatoes and onions. If you have a mandoline slicer both the cutting and cooking will be faster, but a regular kitchen knife works great too. The thinner the slices are the faster it will cook!

ingredientsHeat olive oil in large pan on high, adding thinly sliced potatoes and onions, reducing heat to medium-low. Cook until potatoes are tender, about 15 minutes. Occasionally stir the potatoes and onions gently while cooking. If you want to add additional mix-ins (here I added kale, but you can do bacon or any other quickly-cooking meat or veg) Once the potatoes are cooked through, strain the remaining olive oil into a separate bowl.


In a large bowl, beat eggs until mixed and season with salt and pepper. Gently fold in the cooked potato-onion mixture and let rest for 10 minutes.

Remove any crusty bits from the pan and reheat the pan, along with about two-thirds of the reserved olive oil. The oil should liberally cover the surface of pan; add extra olive oil if necessary. Pour the egg mixture into the pan over medium heat; flatten with spatula or spoon. Cook for five minutes, occasionally shaking the pan until the base sets.

Remove from heat and loosen the sides of the tortilla from the pan. Invert a large plate over the cooked mixture and carefully (and quickly) flip the pan so the uncooked side is facing up on the plate. Add the remaining oil to the pan, return to medium heat and carefully slide the tortilla to the pan, cooked side up. Cook for 3-5 minutes on the other side, until golden brown. Use a spatula to slide the cooked tortilla and let rest on a plate. Tortillas are generally served cold so you can chill in the fridge or serve once cooled.





RECIPES: Ossobuco

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OSSO BUCOOssobuco (or osso buco, quite literally “bone with a hole,”) refers to the marrow bone that is the star of this classic Milanese dish. As a somewhat-squeamish-sometimes-vegetarian, meat-on-bones aren’t really on my strong point, but there is something so special about this dish that I’m willing to overlook this aversion for a special occasion. If you’re serving to an adventurous crowd, a set of marrow spoons (or seafood forks) so your guests can scoop out the succulent marrow, which is best slathered on a slice of crusty Italian bread.

The first time I cooked osso buco was the first time I had tasted this dish. Selected by my omnivorous, part-Italian husband as a housewarming dish, this meal is a sentimental food so I made it again for our most recent anniversary. Traditionally made with veal shanks, I subbed in beef shanks from US Wellness with no loss in quality. The marrow is a delicacy but for me the best part of this dish is the gremolata, a parsley-garlic-lemon dressing that cuts the richness of this slow simmered and decadent shank, which becomes morbido, or meltingly tender as the collagen from the meat breaks down into gelatin over the long, slow braise in a sublimely simple mix of mirepoix and white wine.

Traditionally served with another one of Milan’s celebrated dishes, the saffron-scented¬†risotto Milanese, osso buco is relatively simple to prepare once you procure the ingredients, and impressive enough for even the most special of occasions. The recipe follows below; a full shopping list, menu and cook’s notes are available as a $.99 download.

Osso Buco

Adapted from A Cook’s Canon by Raymond Sokolov

Prep: 15 minutes or less
Active Cooking time: 45 minutes
Actual Cooking time: 2+ hours

Olive oil
Flour for dredging

1.5 lbs beef shank on bone
1 cup wine
1 quart stock, broth, or water
2 carrots
2 stalks celery
1 medium onion
1 tablespoon tomato paste

Handful of parsley (Italian flat-leaf)
Several garlic cloves
1 organic lemon


  1. Finely chop carrots, celery and onion and set aside.
  2. Soak or rinse the meat shanks and pat dry. Heat approximately 1 tablespoon of olive oil in a pan, melting an equal amount of butter into the hot oil. Dredge the shanks in flour and immediately transfer into the oil-and-butter mixture over high heat. Let the meat brown and sear without disturbing the shank; this will take at least 3-5 minutes so resist the temptation to peek. The high-heat, butter and flour will brown the meat beautifully when left on its own; the butter will begin to froth a bit and you will begin smell and hear the sear without needing to lift the shank to check it. Take care not to overcrowd the pan and brown in batches when necessary. Brown the shanks on all sides before removing them from the pan and placing into a stock pot, dutch oven or sauce pan (the pan should be large enough to accommodate the shanks in a single layer and deep enough that the shanks can be fully immersed in stock/water).
  3. Add the chopped mirepoix (carrots, celery and onion) to the hot oil and butter used to brown the shanks. Set heat to medium and cook, stirring frequently, until the onions have softened and the carrots and celery have begun to brown.
  4. Add the cooked carrots, celery and onion to the pot containing the browned shanks; add wine and enough broth, stock or water to barely cover the shanks. Stir in tomato paste and over low heat, bring the mixture to a gentle simmer and cover.
  5. Every 20 minutes or so, gently baste and flip the shanks, adding enough stock or water to cover the shanks if necessary, recovering immediately and adjusting the heat to a simmer if necessary. In about 2 hours the meat will begin to pull away from the bone – the meat will become meltingly tender. Remove the shanks, reduce the sauce and serve the sauced shanks with gremolata.
  6. GREMOLATA: Finely chop parsley, mince garlic, and zest the lemon. Mix together with the juice of half the lemon, slicing the other half into thin slices to serve as an additional garnish.


Minestrone and Other Meals

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Meal planning for a Month – Immunity Boosting Foods
Recipes include freezer-friendly foods and immune boosters like bone broth, minestrone, garlic ginger chicken soup, superfood salads, turmeric rice and comfort classics like shepherd’s pie, one-dish pastas and classic chicken soup. Recipe and label set includes 15 recipes, a shopping list, cook’s notes and printable labels.