DIY Dunkin Donuts Breakfast Wrap

I have figured out a way to duplicate the DD breakfast wrap. I sometimes buy the bacon, egg and cheese wrap on my way to work and I really like it — it’s not too filling but it’s just enough for me. I’ve tried before to figure out how to make it at home, but it was messy and didn’t work well.

Then I found an appliance dedicated to making these wraps. Seriously! You can buy a machine for making breakfast burritos. And then you can buy a separate machine for making breakfast sandwiches, although you might as well splurge on the one that makes TWO breakfast sandwiches at once. LOL

You didn’t really think I was going to suggest getting one of those, did you? hahaha No, I have come up with a way to do this at home without buying anything you don’t already have. Here’s what you need for one wrap. You can even take this with you right in the foil:

  • One big square of foil
  • One tortilla, smallest size – I used white flour
  • One egg
  • One thin slice of cheese ~1/2 to 1 ounce
  • Bacon, pre-cooked — optional. I didn’t add this
  • Olive oil
  • Salt and pepper

You’ll need two burners on the stove. One is to scramble the egg and the other is to warm the tortilla right on the foil. Make sure the burner you use for the tortilla is very clean if you plan to wrap it up in the foil and take it with you.

Heat a small pan — I use a well-seasoned cast iron one — on medium heat. Add enough olive oil* to generously coat the bottom of the pan. Warm up the other burner to medium as well.

Place the tortilla on the foil, and take a basting brush and dip it into the oil from the heating pan and brush both sides of the tortilla. Be sure there is still enough oil in the pan to cover the bottom — you’ll be cooking the egg in that. Put the foil and tortilla on the hot burner — might need to turn this down to keep the tortilla from burning. Foil conducts heat really fast! Turn the tortilla over and heat the other side as well.

While that’s heating, crack the egg into a bowl and break it up with a fork. Add salt and pepper. When the olive oil is starting to smoke, tip the egg in and stir it a bit with a spatula. It will cook immediately, so when it does, take it right off the burner. Your tortilla should be hot by now, even browned in spots, on both sides. Place the cheese on half the tortilla (you’re going to fold it over), then add the egg on top of the cheese– and bacon if you’re using it.

Take the foil off the burner and fold it over in half (carefully – it’s hot!), pulling the tortilla away from the foil if it is a bit stuck. Turn it over on the other side, press down a bit to squish it together, pull the tortilla away on this side if it’s stuck. You can now put it on a plate, or wrap it up in the foil and take it with you!

*Scrambling eggs in hot olive oil is my new favorite way to do them. I learned it from America’s Test Kitchen/Cook’s Country/Milk Street. [Here]is the method explained. If you want this done quick and aren’t too concerned about over-cooking, you can heat that burner to medium high, but if you follow their method, it really makes a nice scrambled egg.

Tomato Yoghurt Dressing

Quick and easy dressing for sandwiches or greens

I had some leftover crushed tomatoes and needed a thick dressing for a sandwich. This was really tasty, so I thought I’d share.

Olive Oil
Salt and Pepper (to taste)
Crushed Tomatoes (canned)
Plain Yoghurt

In a small bowl or cup, mix a tablespoon of oil with salt and pepper using a fork. Go easy on the salt as there is some in the tomatoes. Add 2 tablespoons crushed tomatoes and 1 tablespoon yoghurt. Mix well with fork. Adjust seasoning if needed.

Makes enough for a couple of sandwiches or salads.

Polar Dry Sunshine Head

It is so hot today here in Maine that I was looking for a cold drink when I got home — alas, I’ve been on vacation and there’s not much in the ‘fridge. I did have vodka though, so I decided to concoct my own cocktail.

Polar Dry Sunshine Head

  • Sugar
  • Lime Juice
  • Lemon Juice
  • Vodka
  • Ice Cubes
  • Polar Dry Orange

Mix a teaspoon or so of sugar with lemon and lime juices — maybe a tablespoon or 2 of each juice. Pour into tall glass. Add some vodka — I didn’t measure, but you can measure a jigger if you want — and some ice. Then top it up with Polar Dry Orange, give it a stir and there you are!

Microwave Cheapcorn

My lovely (ex) mother-in-law inspired this idea. She would never dream of buying microwave popcorn, and had probably gotten sick of the mess and cleanup associated with making popcorn on the stove, so she started making her own microwave popcorn.

Her method is to use a paper sandwich bag (not waxed). Pour popcorn kernels into the bag until the bottom is about covered, toss in some butter if you want, and fold down the top of the bag 2 or 3 times. Then microwave it for 1-2 minutes or so until the popping slows to a few seconds between pops. Salt and eat!

I tried this and had pretty good luck with it. It sure is a whole lot cheaper than purchased microwave popcorn and the result has much fresher and better flavor as well. The biggest drawback is that it often burns badly before you can pull it out of the microwave. I tried pouring a little oil in the bag, but this made the burning worse.

I did some research online and the best result comes with adding nothing — no butter or oil — except some salt if desired, using a third of a cup of popcorn, and taping the bag closed with a piece of masking tape. Hardly ever burns unless you leave it in too long, pops up a nice full bag and tastes great with some melted butter (which you have earned by popping the corn without a single added calorie!)

Take that, Orville!

Fake-o Risott-o

Wish you could be bothered to make a real risotto? Here’s a faux version that, well, will suffice in a pinch. You’ll have to start with leftover rice, so if making plain old rice is too much for you, you’re out of luck here. Or you could order in Chinese with lots of white rice packed in those takeout boxes and certainly have enough leftover to make this tomorrow.

Ingredients:

leftover white rice

butter

chicken broth – or vegetable or beef, but I think chicken is the best choice

grated romano or parmesan cheese

It’s very simple. To a serving of rice in a microwaveable bowl, add a pat of butter and about a quarter cup or so of broth. Heat on High without a cover in the microwave for 2 minutes. Let it sit for a minute or 2. It should only have a little liquid left. Stir in a very generous amount of grated cheese, and there you have it! Faux Risottaux!