I got tired of having bread in the morning, especially on weekends when I have time to be cooking, so this past Saturday, I decided to change it up with something completely different! Breakfast burritos. Took forever to prepare, but I really loved them and I think it paid off. So if you’ve got the time, these are great.


Guest Photography by Prairie Yooprasert

Breakfast Burritos (recipe depends on number of servings; this served for 7 full burritos) 

5-6 eggs

1 package of ham ( 500 grams) 

3 stalks of young onion

medium size potatoes

1 block of cheddar cheese

Various vegetables of preference – I used: 2 medium tomatoes, 3/4 head of lettuce, 3-4 small cucumbers, 1 onion (black or red beans are also good, but I didn’t use them) 

12 flour tortillas; 1 package (wheat is good too) 

Toppings: 1 container of sour cream, 1 jar of mild salsa 

Begin with the preparation of the ham and the eggs. Simply crack all your eggs into a bowl, and whisk them together with a fork until slightly bubbly. Pour into hot non-stick pan (or add a pat of butter) and scramble. Similarly with the ham, chop to whatever size is of preference – as can be seen here, I chopped mine into about 1-inch pieces – and lightly cook.


For the eggs, I chopped and sprinkled in about a tablespoon of young onion to add a little extra flavoring. Don’t forget salt and a dash of pepper! It’s also nice to grate in a little extra cheddar cheese to have it melt together with the egg.


Dice all vegetables into small cubes. This includes, though is not limited to, the tomatoes, lettuce, cucumbers, and onions.


The last thing to prepare is the skillet potatoes, which add a fuller, breakfast taste to the burrito. Use THIS recipe to know how I made mine! The only alteration was the size of the potato cuts, as for this situation, I made the potatoes in small cubes instead of wedges.


Heat up the tortillas (I just stick them in the microwave with a cup of water), and pull out the sour cream and salsa, and you’re good to go! Here’s our breakfast set up….


… and a photo of my own burrito with everything in it. Notice how I grated a ton of cheese onto the top in addition, which makes it extra flavorful. Try it out! They’re amazingly delicious. IMG_9537


Also known as Fried Potatoes or Skillet Potatoes,  this is a really basic staple of many midwestern American families. Think of it as my homage to my farm-boy father, born and raised in Wisconsin. This simple potato recipe can be eaten any time of the day, but in our house, we like to have them for breakfast.

Skillet Potatoes

2-4 medium sized potatoes (depending on how much you want to make) 

2 tablespoons bacon grease, or vegetable oil 

1-1 1/2 whole onion 

salt and pepper to taste

Begin by peeling and slicing your potatoes. Cut lengthwise in half, and then use a sharp, medium-sized knife to cut your potatoes into thin wedges. You can cut them into cubes or thicker wedges, of course, but that affects the amount of cooking time required! Do the same for the onion.


DSC02475Turn up the skillet to a very high heat and leave for a few minutes to heat thoroughly. Now, the following step may be a little odd, but it’s a common habit for many cooks in the South, as well as Germanic families in the Midwest of the country. Drop 2 (or more! depending on your preference) tablespoons of bacon grease into the pan and let melt. Once the bacon grease has melted, dump in the potatoes and turn down the heat to low. Stir the potato slices around multiple times, turning them all over until everything is equally covered in the oil.


Add in the onions after a minute of simmering. Then, cover the skillet with another pan, taking care to ensure that the handle will not overheat if left alone. This helps retain moisture, and will aid in softening and cooking the potatoes. Wait around 8-10 minutes, although up to 15 minutes may be necessary.


Check the potatoes often, but not so constantly that the lid is never on. Once you deem the potatoes to be of appropriate softness, turn up the heat of the skillet again. This will give the potatoes a crunchy outside, making them perfect. Don’t forget to salt and pepper as needed!


Stir often, and brown to your taste. Below is my final product, as my household tends to like that darker flavor of a more burned potato. Hope you enjoy, and comment if you try this out, or would like to!


Since I didn’t include it in my earlier post, here’s the recipe for the chocolate frosting that I used with my vanilla cupcakes!

Chocolate Frosting (Recipe from Our Best Bites)

1 cup semi-sweet chocolate chips 

2/3 cup granulated sugar

1/3 cup all-purpose flour

3 tablespoons unsweetened cocoa powder

1 cup milk

1 cup real butter, softened

1 cup semi-sweet chocolate chips, melted

(Optional: Additional cocoa powder as needed)
Melt 1 cup of chocolate chips and set it aside to cool. Don’t bother putting it in the refrigerator, as you want the chocolate to be easy to stir, not hard. I used dark chocolate chips, since that’s my preference, but milk chocolate is equally good.
Then, measure out your sugar, flour and cocoa powder in a saucepan. Place on the stove, and pour in the milk, whisking constantly. Bring the heat up to a boil for 2-3 minutes, still stirring, or until thickened into a watery pudding substance. Once this consistency has been achieved, remove from the stove. You have the option of straining out any lumps at this point, before putting it in the refrigerator to cool completely, but I did not do so (and did not see any difference in the end result).
Later on, once both mixes have completely cooled, beat the butter until completely fluffy, and throw in the cocoa powder and flour mixture. Beat again for about 1-2 minutes, and the resulting should begin to look something like this:
Afterwards, add in the melted chocolate, making sure to stop occasionally and scrape the sides to beat everything in. Beat thoroughly to avoid lumps of cooled chocolate. Keep the mixer on until the frosting becomes fluffy and completely combined. It should achieve a very light consistency (the photos above are not reflective of the final consistency of the frosting).
Finally, spread or pipe the frosting onto cupcakes or cake and enjoy!
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Since this weekend was a four-day holiday, I decided to take on a slightly bigger project and make cupcakes! I guess that doesn’t seem like a huge deal, but for someone who doesn’t have a lot of time on their hands, I’m pretty happy I had a chance to do this. I didn’t immediately have cocoa powder, so I ended up making vanilla cupcakes using THIS recipe.


So anyway, these cupcakes are actually really delicious! I didn’t make them for any special occasion, but they’re not super-sweet like some cupcakes tend to be. I was worried that they wouldn’t be moist enough, but they were really nice – especially after cooling in the fridge for a couple of hours! I also noticed that this batter is amazingly smooth and creamy; check it out below:


And I’m pleased to report that my first time home-made frosting was delightful. I did notice, however, that after storing the frosting overnight in the fridge, it seemed to compact more, so I put a little note to myself that if I were to bring this somewhere, I would re-whip the frosting as necessary.

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So I made vanilla cupcakes over the weekend, and they turned out really well. Although they turned out strangely deflated (please comment if you have a solution for this!), I’m almost perfectly content with the taste of this newly-found recipe, with only a few slight changes for the future. I made these with homemade Chocolate Frosting, and that recipe can be found HERE.


Vanilla Cupcakes (Recipe from Joy of Baking)

1 3/4 cups (175 grams) cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated white sugar, divided
2 large eggs, separated
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk
Preheat oven to 350ºF  and line a muffin pan with 12 cupcake liner papers. In a mixing bowl, whisk together the flour, baking powder, and salt, then set aside.
Then, in a separate bowl, beat the butter (I did it by hand) until soft, but not melted. This may take a little while if your butter was cool. Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy, which would be about 2-3 minutes. Scrape down the sides of the bowl.
Add egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl.Beat in the vanilla extract. Then alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
At this point, I changed from hand-beating to using an electric mixer so that I could beat the egg whites, since this needs to be done until soft peaks form. Then, gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.
Evenly fill the 12 muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool completely.
– I’d like to add more vanilla to this, to increase the flavor, as the frosting overpowered the taste of the cupcakes.
– Perhaps slightly more sugar? I’ll have to play with this.


So as seen on my other blog, runnersinthekitchen, I recently made baked tilapia with brown rice. I’ve decided to make this secondary page in order keep all my recipes in order, so here’s this one!


Baked Tilapia 

1 tilapia  – pick size of your choice

1-3 lemongrass stalks 

1 small root of galangal (thai ginger)

5 kaffir leaves 

1/3 medium-sized onion

2-3 toothpicks, depending on size of fish

Take the tilapia and make three diagonal cuts across both sides of the fish using a sharp knife. This is to help cook it thoroughly, and should also be done when frying this fish. Following this, slit it open lengthwise at the stomach. (If the fish cannot be bought cleaned at the store, remove the innards of the fish first).

For the herb flavoring, all ingredients should be washed. The galangal should be “shaved” beforehand using a potato peeler, if the excess skin is not wanted. It should then be sliced into thin discs. For the lemongrass stalks, do not use the ends of the bulbs or the very tips of the leaves, as they are dried out, as well as the outer leaf if necessary. These should be chopped into 3/4-inch pieces. The onion should also be sliced into small pieces (but not diced). The kaffir leaves only require separating from the stem. All these ingredients should be placed inside of the fish. Push the toothpicks through the two sides of the fish, going all the way through to hold the stomach together. This will be helpful to retain moisture inside of the fish as well as flavoring.

Bake at 350ºF in a glass pan until flaky. No exact time can be given, as the size of the fish will cause variations. However, I made sure to check my fish at the 15-minute mark.



As a side note, if you do cook brown gaba rice, it’s helpful to know that this rice has a specific way of being cooked! Aside from all the usual procedures of cooking rice, the water-to-rice ratio should be exactly 2 cups water for every 1 cup rice! If not, it loses some of its unique taste.


1/2 medium-size lime

2-3 tablespoons soy sauce

(optional: 1/2 clove of garlic)

The sauce was very simple, but rather essential to the flavoring of the fish. I simply took the juice of half the lime and squeezed it thoroughly into three tablespoons of soy sauce, then swirled it together. I have known people who add a crushed 1/2 clove of garlic in this sauce, but I did not see it to be necessary.


Hi all! Gina here, living in Thailand. I’m a senior in high school, living the IB life. I love to cook, read, run, and eat. Nothing in particular, and unfortunately, I’ll probably be posting way more unhealthy food than I should… But it’s good to indulge!

I’m starting with a baked fish lunch I had the other day, so process is below.

ImageYesterday, I was planning for a somewhat healthy lunch featuring salmon, but I ended up making baked tilapia instead. I had the stomach cut out of the fish when it was bought, and I stuffed it with lemongrass, galangal (thai ginger), kaffir lime leaves, a pinch of onion and garlic, and salt and pepper. I pierced the two sides of the fish stomach with toothpicks to hold the leaves together inside of the fish. I then placed the fish in a glass pan and set it in the oven at 350ºF until flaky.

Had about half of my fish with germinated brown rice and a light sauce of half a lime and about a tablespoon of soy sauce, depending on the desired saltiness. (Brown rice and this sauce is also really great with salmon, although I tend to use more lime with that).

Full recipe: HERE.

So my lunch ended up looking like this:

ImageAnyway, more to come soon!