Category Archives: recipes

how to dress up a frozen burrito

March 4, 2014

how to dress up a frozen burrito

so right now you might be thinking – um wtf is this post? well… i know right?

gideon and i eat a lot of burritos, we live near our all time favorite burrito from tacos arizas (it’s custom and on the DL. i’ll share someday), and about a dozen other taco places. but we’re also not rich so we eat frozen food.

i’ve always had a soft spot frozen burritos, maybe it’s because i smoked a lot of pot in high school, maybe it’s because they’re actually pretty decent tasting. we buy them in their full boxes at the grocery store. tina’s beef & bean/green chili is my favorite (can you believe tina’s didn’t even sponsor this post?!)

now, i am ok with a frozen burrito on it’s own, but with the right accoutrement – frozen burritos rule. so here’s how we fancy our frozen burritos up!

how to dress up a frozen burrito | almost makes perfect

ingredients
frozen burrito of your choice
crema (or sour cream)
tapatio
salsa verde
lime
avocado
cilantro
pickled onions (here’s a recipe that we’ve used)
tortilla chips

how to dress up a frozen burrito | almost makes perfect

directions

step one : after your burrito comes out of the microwave, liberally squeeze lime all over it.

step two : spoon on your crema, drizzle on the tapatio.

step three : add your garnishes. salsa verde, a few slices of avocado, chopped cilantro, and a pile of pickled onions. i also always squeeze MORE lime on top and add in some tortilla chips to add crunch.

how to dress up a frozen burrito how to dress up a frozen burrito | almost makes perfect

now go eat one and report back!

 

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smoked salmon bites

December 19, 2013

smoked salmon bites with creme fraiche // almost makes perfect

we made these simple and delicious little hors d’oeuvres for our christmas party last year and while my boyfriend was persistent in using blinis like they usually would be served, i fought for them on my favorite toast crackers. i’m really into crunch. and the crackers give these the best crunch! CRUNCH.

also – i went with the crazy red smoked salmon because christmas. this is such an easy appetizer for your holiday — so hopefully anyone looking for a last minute idea can make these.

smoked salmon bites

ingredients
petite toasts
smoked salmon
crème fraîche
fresh dill
fresh ground pepper
a lemon

directions
it’s as easy as you think.

top each cracker with a dollop of crème fraîche, add a piece of lox, a couple tiny sprigs of dill, grind some fresh pepper on top.

before serving, squeeze a bit of lemon juice on top.

smoked salmon bites // holiday appetizer smoked salmon bites // almost makes perfect

salted caramel pie

November 26, 2013

salted caramel pie

still looking for that perfect dessert to make for thanksgiving? good. you’re in luck. this pie is not only INSANELY easy but i can guarantee your guests will say “holy shit” or some other form of exclamation.

my good friend made this for our annual version of friendsgiving (we actually call ours regretsgiving), and the second i tried it i said gimme that recipe now. i doubled the crust amount because my boyfriend likes the crunchy. also, about the filling : it is caramel (hence the name of the pie), which is not the easiest thing to slice, but the taste trumps any difficulty with the gooey texture.

caramel pie

salted caramel pie
(from food and wine)

ingredients
2 1/2 cup graham cracker crumbs
8 tablespoon unsalted butter, melted
1/2 cup light brown sugar
two 14 ounce cans sweetened condensed milk
fleur de sel
2 cups heavy cream
2 tablespoons confectioners sugar
* again, i doubled the crust recipe

directions
preheat the oven to 350°. in a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. press the crumbs evenly into a 9-inch glass or metal pie plate. bake for about 10 minutes, just until lightly browned. let cool. increase the oven temperature to 425°.

scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. cover the dish with foil and place it in a roasting pan. add enough hot water to the pan to reach one-third of the way up the side of the baking dish. bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary. the consistency of the caramel should be like dulce de leche. don’t worry if it is lumpy; it smooths out as it chills.

scrape the caramel filling into the pie crust, smoothing the top. spray a sheet of plastic wrap with vegetable oil spray and cover the pie. refrigerate until the filling is chilled and set, at least 4 hours.

in a mixer, beat the cream with the confectioners’ sugar until firm. remove the plastic. mound the whipped cream on top of the pie and sprinkle with fleur de sel. cut into wedges and serve.

make ahead : the recipe can be prepared through step 2 up to 5 days ahead. refrigerate the crust and filling separately.

salted caramel pie salted caramel pie

simple cod ceviche

October 14, 2013

simple ceviche - almost makes perfect

i crave ceviche pretty often around here. as i talk about frequently – i looove mexican food and i love fish so come on. also this is the easiest recipe to do ever because you basically chop some stuff and set a timer.

oh and squeeze 45 limes.

ceviche limes

simple ceviche
adapted from rick bayless

you’ll need
1 pound fresh, skinless fish, cut into 1/2-inch dice
1 1/2 cups fresh lime juice (he says 3 or 4, i say buy a dozen to make sure you have enough juice)
1 medium white onion, chopped into 1/2-inch pieces
2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces
fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped
1/3 cup chopped cilantro, plus a few leaves for garnish
1 to 2 tablespoons extra-virgin olive oil (optional)
salt
1/2 teaspoon sugar
1 large or 2 small ripe avocados, peeled, pitted and diced
tortilla chips for serving

directions
in a glass or stainless steel bowl, combine the fish, lime juice and onion. use enough juice to cover the fish and allow it to float freely; too little juice means unevenly “cooked” fish. cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. drain in a colander. (you can save a couple tablespoons if you like it a little juicy like i do and pour it back in once the other ingredients are in there)

in a large bowl, mix together the tomatoes, green chiles, cilantro and optional olive oil. stir in the fish and season with salt, about 1/2 teaspoon. add the sugar. cover and refrigerate if not serving immediately. just before serving, gently stir in the diced avocado. garnish the ceviche with cilantro leaves before serving.

simple ceviche -- almost makes perfect