One Handed Meals

I have 3 assignments and 2 lab reports due on Thursday. I am doing homework no matter what I'm doing or where I am. Including eating dinner. So, I needed something I could eat with one hand.

Breakfast Burrito

• a handfull of small potatoes
• 1 egg
• a bit of onion
• some jalapeno
• cheese
• bacon!
• bacon bacon bacon bacon bacon
• bacon fat
• a tortilla
• some salsa

So, there are 2 eggs in the picture, but I cooked only one. The key to being able to roll a burrito is the filling. Don't use too much filling.

Preheat the oven to 425.

Chop the little taters into tiny bits. Put them on a baking sheet and rub peanut oil all over them. You want barely enough oil to cover them in a thin layer. Pour about a teaspoon in the palm of your hand and start with that.

That weird line on the left of the picture is actually peanut oil. Action shots are not always ftw.

Pop the tiny taters in the oven. They take about 10 minutes when they're this size and they'll come out lovely and golden because of the peanut oil.

Chop the onion, the bacon, and the jalapeno, and grate the cheese.

If you don't have bacon in the freezer already cooked... dude, seriously, cook bacon on the weekend just for fun and put it in the freezer; your house will smell like bacon.

Heat a bit of bacon fat (see, this is what precooking gets you, bacon fat to use at your leisure) in a pan and sautee the onions and jalapenos for a couple minutes.

Crack in the egg, and give it a stir. No, you don't need to beat it in a bowl first. Sure, you could, but then you'd have a dirty bowl.

Stir the egg, onion and jalapeno around for a few minutes until the eggs are set. Sprinkle on the bacon and cheese, and cover the pan with the tortilla.

This does two things: it steams the tortilla to soften it a bit, and it keeps the heat in to melt the cheese. Clever, no?

Your tiny taters should be just done by now.

Slide the bacon and cheese covered eggs onto the softened tortilla and top them with the taters. A tablespoon of spicy salsa removes the need for additional hot sauce.

Roll the side of the tortilla closest to you over the innards,

Fold in the sides,

And roll it into a one handed meal.

What's your eat-as-you-work meal?

Baked Potato Bites

Seeing as how I have them listed as my favorite food, it’s about time I made something baked potato related.  And with just over a week left until the Super Bowl, I thought I’d make it another fabulous finger food recipe. 

Here’s what you’ll need:

• 4 good sized russet potatoes
• 2 Tablespoons butter
• 2 Tablespoons olive oil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Cheese
• Sour Cream
• Chives

These come together really quickly, so go ahead and preheat your oven to 400°.  After that, wash your potatoes, scrubbing them thoroughly, dry them, and put them aside.  Melt your butter.  It shouldn’t take more than 10 – 15 seconds in the microwave.  Add the olive oil.  (hint: 4 Tablespoons = ¼ cup, so if you melt your 2 tablespoons of butter in a measuring cup, you can just add olive oil up to the ¼ cup mark) 

Add the salt and pepper.

Stir that all together and pour about a tablespoon of it onto a sheet pan. 

Spread that around to coat the pan. 

Now for the potatoes.  Cut off both ends and discard them. 

Slice the rest of the potato into ½ inch slices. 

Place the slices into a plastic bag and pour over the remaining butter mixture. 

Inflate the bag, and shake until every slice is coated on both sides. 

Dump the slices onto the prepared pan. 

Spread them out leaving a little space between each one. 

Bake them for 15 minutes.  When you pull them out, they won’t be changing on top yet, but they should be just starting to brown on the bottom. 

Go ahead and flip them all over and then it’s back into the oven for another 15 minutes.  They should be looking and smelling fabulous. 

Flip them over again, and top each one with a little bit of grated cheese.  I like to use a really sharp cheddar, but you can really use whatever you like.  Just make sure you don’t get carried away with it.  These are supposed to be finger food so you don’t want them totally covered with melted cheese.  (Is this the part where I admit to being wrong when I said there's no such thing as too much cheese?) 

Back into the oven just until the cheese is melted.  It’ll only take 3 or 4 minutes. 

You may have noticed that I’ve only got 8 slices on the pan for this step.  I put the rest aside to cool and then into the fridge.  You can do the same, and when you’re ready, just pull them out of the fridge and heat them for a few minutes in the oven before adding the cheese. 

Once the cheese is melted, move the potatoes to whatever you’re going to serve them on. 

Top each one with sour cream.  I piped mine on just for that added touch, but a dollop would work just fine. 

Sprinkle on some fresh chives and you have baked potato perfection in a bit size (well, maybe 2 bites) package. 

Crisp and buttery on the outside and lusciously soft within, topped with salty cheese, tangy sour cream and just a touch of oniony chive, it’s everything you love about a baked potato, but easier, faster, and well… better. 

Ravens or 49ers?  Who do you think is going to win?