This past long weekend, I did something very unusual for somebody in a web-based career—I unplugged! I didn’t check Instagram, Twitter, Facebook, emails, or even the blog.
It was nice to just live in the moment and fully enjoy the company of friends and family without having to constantly check my phone or try and document a moment inside the constraints of a social media site.
I was able to get ahead of a few things and get ready to hit Tuesday hard! Yesterday, I made a huge batch of southwest freezer pita pockets inspired by Tracy from Shutterbean. They are great to have on hand in the morning for a quick breakfast.
So, when I plugged back in today and saw 154 emails and 88 comments to moderate for the blog, I was kind of regretting unplugging fully. At least I have these spicy and cheesy pockets to keep me company!
Ingredients (Makes 6 Pockets)
3 Whole Wheat Pitas, sliced in half
2 Tablespoons Unsalted Butter
8 Large Eggs
½ Cup Milk
1 Teaspoon Salt
1 Teaspoon Pepper
1 Tablespoon Chili Garlic Sauce (if you don’t have chili garlic sauce, substitute a clove of garlic grated and a big pinch of crushed red pepper flakes)
1 Jalapeno, diced
1 Cup Shredded Mexican Cheese Blend
In a medium mixing bowl, whisk together the eggs, milk, salt, pepper, and chili garlic sauce. Set off to the side.
Heat the butter in a large skillet over medium/low heat. Add the diced jalapenos and simmer for two minutes.
Pour in the egg mixture and turn the heat up to medium. Use a rubber spatula to stir the egg and jalapeno mixture around the skillet. Cook the eggs for five to seven minutes, so they are still slightly undercooked.
Turn off the heat and add in the cheese, stir to combine until the cheese is melted.
To assemble the pitas, hold one pita open in one hand, spoon a few tablespoons of the egg mixture into the pita, and then slightly press the pita together. Wrap a little piece of parchment around half of the pocket. This will help you hold the pocket after it has been reheated. Then wrap the pocket in a square of tin foil.
Freeze the pita pockets for at least two hours. To heat the pita pockets, remove the tinfoil and microwave for two to three minutes. Eat it right away or wrap it back up in foil and take it on the road.
Pitas last up to three weeks frozen and wrapped in tin foil.