Cheesy Chicken Breakfast Whole Wheat Burritos

中文菜谱： 鸡丝奶酪全麦卷饼

I am a firm breakfast believer, which means I believe breakfast is the most important meal of the day.  T provides nutrition and energy for us to through the day.  And I never skip breakfast without a really good reason.  

One of my frequently homemade breakfasts is cheesy chicken burritos.  They are super easy and fun to make.  Just gather all the ingredients you need; lay them out on the countertop; and then wrap them up one by one.  You can even recruit little young children to do it together.  It is never too early to inspire a young chef, isn’t it?  O(∩_∩)O~

These cheesy burritos melt beautifully in double sided griddle skillet or a Panini machine.  

ingredients：

1 rotisserie chicken 
1 to 1.5 lb mozzarella cheese or any of your favorite shredded cheese
6 to 8 large eggs
1 cup crumbled bacon
2packages of whole wheat tortillas (16 to 20 in total）
freshly ground black pepper
salt to taste
3 to 4 tablespoons oil for making scrambled eggs

Directions：

Debone the whole rotisserie chicken.  Use your fingers tips to shred the chicken as finely as possible.

Heat a wok over medium high heat.  Add oil and eggs.  Cook the egg just until they settle.  Season with salt and black pepper.  Remove from heat and set aside to cool down to room temperature.

Add chicken, cheese, scrambled eggs, and crumbled bacon to a large bowl.  Season with salt and black pepper, and gently toss everything together.

Grab a handful of the chicken cheese filling.  Add to the center of a whole wheat tortilla.

Roll and wrap it up.

Seal each burrito with plastic wrap, which will help them to stay in shape and easier for storage too. 

Pack any extra burritos in large Ziploc bags.  Freeze for later use.

Preheat a double sided electric griddle skillet.  Add burritos with seam side down.  Grill until they are golden brown and cheese is melted inside.  

If you don’t have a double sided electric griddle skillet, a Panini machine will work just fine too.

The outside is crispy and crunchy, and the inside is moist, cheesy, gooey and loaded with tons of delicious flavors.  Yum!

With a cup of coffee or soy milk, you have a perfect breakfast!  O(∩_∩)O~

Wonton Soup with Pork and Bamboo Shoot Filling

中文菜谱：

鲜肉春笋馄饨

Wonton soup is a very popular breakfast choice in our house.  It is fast to maker, and it is also nutritious and satisfying.  We have the tradition to eat something hot like wonton soup, noodle soup or porridge for the first and the most important meal of the day. 

The great thing about having hot wonton soup in the morning is that the soup is appetizing and also warms you up both inside and out. 

You are always rushing in the morning? No problem.  The trick is to prepare ahead wontons ahead of time.  Make a large batch when possible, freeze them and store in an air-tight Ziploc bag for up to a month.  All is left to do in the morning is boiling water and gathering seasonings. 

Ingredients：

1lb ground pork
1 package of frozen bamboo shoots (weighs 1 lb.  The fresh version would be better if available)
1 package of wonton wrappers
1 tablespoon corn starch
1 teaspoon ground white pepper
1 to 2 tablespoons rice cooking wine
1 teaspoon ground ginger
1 teaspoon oyster sauce
1/4 teaspoon sugar
chicken stock/ water (about 1/4 to 1/2 cup)
salt to taste
egg wash/ water (for wonton wrappers)

Directions：

Add ground pork to a medium bowl, along with ground ginger, rice cooking wine, ground white pepper, oyster sauce, corn starch, and sugar.  Whisk with a pair of chopsticks or a wooden spoon.  Gradually add chicken stock/water while whisking.  The more and harder you whisk, the more tender and elastic the ground pork filling will be. 

Thaw the bamboo shoots, drain well and finely chop with a food processor. 

Add chopped bamboo shoots to the ground pork mixture, whisk until well combined.

Season with salt

Wonton wrappers are usually sold frozen.  Remember to completely thaw them ahead of time before using.

Brush the edges with egg wash or water. 

Add a couple teaspoons of pork filling to one corner.

Roll towards the other end.

Pull both long ends and stack them together.

Repeat the process until all the wonton wrappers are done.

Cook a large pot of water over high heat until it boils.  Add wontons.  Cook over high heat.  Soon the water would boil again.  Add 1/2 cup cold water to the pot.  When the water boils again and the wontons float, it is the time you can tell they are cooked through.

Meanwhile, add seasonings for the soup to the serving bowls.  I use mini dried shrimps, seaweed, soy sauce, sesame oil, salt, minced garlic, chili pepper oil sauce, chopped cilantro, chopped green onion, and chopped pickled vegetables.

Add wontons along with a ladle or two of hot broth to the serving bowls.

Stir gently with chop sticks or a spoon.

Bon Appetite!