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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chili Verde Leftovers

Taste Of Love, In A Pie?

Whenever I cook a large pot of anything, I always try to reinvent that dish the next day. My leftover Chili Verde is now a savory pie.  Remember a whole lot of love went into making this dish so I had to treat the leftovers with kid gloves.

 

Homemade Pie Crust

 

Chili Verde

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Chili Verde

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“Taste the love”. My Chili Verde with pork is so delicious. This recipe has a few different steps, but it’s so worth it. Everything you need to know for my Chili Verde is with a click of the link below.

 

Chili Verde

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Himalayan Salt Plate

Himalayan Salt Plate

An innovative way of cooking. The Himalayan salt plate is now trending in New York. Rooftops are producing all types of unique salt blends. I’ve been doing a bit of research on cooking on a Himalayan salt plate and it’s peeked my interest. Going from the grill to the table, or how about from your freezer to the table. I’m fascinated by the whole method, I’m like a little kid in a candy store when I see new vessels to use in cooking. So keep in touch with this blog and I promise some amazing recipes using a salt plate.

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Turkey Sausage Breakfast Burritos

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What could be better than all your favorite breakfast foods wrapped up in a tortilla? I’d have to say I can’t think of anything I love more than my Turkey Sausage Breakfast Burritos.

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Jennie-O Turkey Sausage

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The one great thing about turkey sausage is that it’s a blank canvas for any spices you like. So you can take this and make it your own by adding whatever spices you like.

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Scambled Eggs

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Yields: 8 Burritos
Equipment: 2-12-inch sautépans, non-stick cooking spray, Cast iron grill press/ heavyweight
Prep Time: 5 minutes
Cook Time: 40 minutes.
Inactive Cook Time: 15 minutes (wrapping the burritos)
Pressing Tortillas: 12-16 minutes
Total Time: 1 hour 16 minutes

Ingredients:
1-pound (16-ounce Chub) ground turkey sausage
1  small onion, diced
1 red bell pepper diced
4 tablespoons olive oil
4 tablespoons unsalted butter
1 package of store-bought Simply Potatoes, diced
3 cloves garlic, minced
2 tablespoons of freshly chopped Italian flat-leaf parsley
1 15-ounce can unsalted black beans, drained and rinsed
1 1/2 cups thawed frozen corn
1 tablespoon sweet paprika
2 tablespoons of fajita seasoning blend (substitute store-bought)
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup unsalted chicken broth
1 dozen eggs, scrambled (link below for my Perfect Scrambled Eggs)
1/2 cup shredded (grated) Colby Jack cheese (or favorite cheese)
2 tablespoon fresh chives, minced
1 package of Mission large flour tortillas (8 ct.)

2 pints of grape tomatoes, 1 red, 1 yellow,  halved
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper
1 lime, juiced
2 tablespoons of freshly chopped cilantro

Ingredients For Fajita Spice Blend:
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon Kosher salt
1 teaspoon sweet paprika
1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin

Directions For Fajita Spice Blend:
In a mixing bowl combine all the ingredients together. Store in an air-tight container for future use.

Directions:
Start by draining and rinsing the black beans. Mix the beans together with the thawed corn, place into a bowl and set aside. Next, dice the onion, red bell pepper, and mince the garlic.

In a large sautépan on medium-high heat add 1 tablespoon of olive oil. Add the diced onion and diced red bell pepper. After the peppers and onions soften, about 10 minutes, add the minced garlic and stir through. At this point, add the butter and remaining 1 tablespoon of olive oil. Once the butter melts add the diced potatoes.

Stir to coat the potatoes, peppers, and onions with butter. Let cook only turning every 5 minutes. Allow the potatoes to get a nice crispy exterior before turning. Resist from constant stirring, cook for 12-15 minutes or until potatoes are golden brown. Remove the pan from the heat, add the fresh chopped Italian parsley and stir. Transfer the potatoes to a bowl, cover and set aside.

In another large sautépan, on medium-high heat, add the remaining 2 tablespoons of olive oil and turkey sausage. Start breaking up the sausage with the back of a wooden spoon.

Add the minced garlic, paprika, Kosher salt, fresh ground black pepper, and fajita seasoning blend, stir to combine. Continue to stir the sausage. Once the meat is completely browned and nicely caramelized, about 15-20 minutes (or until internal temperature is 165-degrees F.), then add 1/4 cup of unsalted chicken broth to deglaze the pan. Use the back of the wooden spoon to scrape up the bits from the bottom of the pan and allow the liquid to completely evaporate another 5 minutes. Using a slotted spoon, transfer the turkey sausage to a bowl, cover and set aside.

While browning the turkey sausage is cooking in a separate bowl add halved grape tomatoes, Kosher salt, black pepper, and chopped cilantro, mix to combine and set aside.

Next is to make the scrambled eggs. To get my recipe for Perfect Scrambled Eggs just click on the link below. Once the eggs are scrambled, 10 minutes, remove from the heat before adding the shredded Coby Jack cheese and chives, stir to combine. Transfer the scrambled eggs to a bowl, cover and set aside.

Before you can wrap a burrito the best way to do that is to start with a warm tortilla. Place 2 to 3 tortilla on a plate at a time. Cover with a damp paper towel and microwave for 30 seconds to 1 minute.

To assemble the burritos, lay a warm tortilla out on a flat surface. Fill the bottom third of the tortilla with 2 tablespoons of each ingredient. Pull the bottom half of the burrito over to meet the top half then pull the tortilla back. Next, fold one side in then the other side. With both ends tightly folded, tightly roll the tortilla until you have a perfect burrito.

Once all the burritos have been filled and wrapped it’s time to press them. Start with a large sautépan preheated on medium heat. Coat the pan with non-stick cooking spray. Place the burrito into the hot pan. Place a grill press on top, 3 to 4 minutes per side or until golden brown. Press the burritos in batches of two.

Serve hot. I like to garnish the plate with ingredients in the burrito.

 

 

Perfect Scrambled Eggs

 

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