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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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Breakfast Burritos With Turkey Sausage

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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. To start I want to caramelize an onion and a red bell pepper in 2 tablespoons of unsalted butter and 2 tablespoons of olive oil. You need this much fat because the potatoes will be added to this, and the butter will help them to brown. I tend to add the garlic after the potatoes go in, so they don’t burn.

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After the peppers and onions got some nice color on them which should take around 10 minutes on med high heat.  You may need to add a little more butter, maybe a tablespoon or so, before tossing in 1 package of store bought diced potatoes and 2 cloves of minced garlic.Toss the potatoes in with the peppers and onions once then let  the potatoes cook and get some color on them before you stir them around. You want the potatoes to get a nice crispy exterior so resist from stirring them. I still have to peek in one corner of the pan to know when to turn them. Finally I chop some fresh Italian parsley.

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Next I drain and rinse a can of black beans, and 1-1/2 cups of thawed frozen corn and mix those together.

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Now at this point I have 1 pound of lean turkey sausage that I brown up in a large saute pan with 1 tablespoon of olive oil. I’m also going to add 1 minced garlic clove, 1 tablespoon of paprika, 1 teaspoon of kosher salt, 1/2 a teaspoon of black pepper, and 2 tablespoons of fajita seasoning blend. Let that cook until the meat is nice a caramelized about 15 minutes on med high breaking the sausage up with the back of a wooden spoon. Once the meat is cooked add 1/4 cup of low sodium chicken broth to deglaze the pan and scrape up all the good bits from the bottom of the pan.

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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 with whatever spices you like. Now for my tomatoes. I just took 2 pints of tomatoes and added 1 tablespoon of Kosher salt and 1 teaspoon of black pepper to the tomatoes that I halved, and a handful of chopped fresh cilantro and mixed that all together.

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Finally I scrambled 1 dozen eggs, yes 1 dozen, because there are never enough eggs to fill all the tortillas that Steve will end up eating. For my recipe on perfect scrambled eggs just go to the “my recipes” category of my blog and you can get that recipe. I add some shredded jack cheese and chopped fresh chives.

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Now to assemble the burritos, lay the tortilla out and fill the bottom third of the tortilla with all the ingredients, but don’t over do it, roll it up and fold in the sides and finish rolling the rest of the way. You can use a toothpick to secure it until your ready to serve.

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