Let's Dish With Linda Lou

Where You Taste The Love

Turkey Sausage Breakfast Burritos


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.

The one great thing about turkey sausage is that it’s a blank canvas for any spices you like. You can take turkey sausage and go crazy with the flavor profile of your choice.

2018-05-16 15.25.23

2018-05-16 15.41.25




Jennie-O Turkey Sausage

Fajita Spice Blend




Flat Leaf Italian Parsley




2019-04-25 04.03.54


Prep Time: 5 minutes
Cook Time: 40 minutes.
Inactive Cook Time: 15 minutes (wrapping the burritos)
Pressing Tortillas: 12 to 16 minutes
Total Time: 1 hour 16 minutes
Yields: 8 Burritos
Equipment: 1 (12-inch) sauté pan, 1 (12-inch) cast-iron skillet, non-stick cooking spray, 1 cast-iron grill-press

1 pound (16-ounce chub) ground turkey sausage
1  small onion, diced
1 red bell pepper, seeded and diced
4 tablespoons olive oil
4 tablespoons butter, unsalted
1 package of store-bought Simply Potatoes, diced potatoes
3 cloves garlic, minced
2 tablespoons of freshly chopped Italian flat-leaf parsley
1 (15-ounce) can black beans, unsalted, 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 chicken stock, unsalted
1 package of Mission large flour tortillas (8 ct.)
1/2 cup of Colby Jack cheese, shredded (substitute your favorite cheese)

Perfect Scrambles Eggs: (link below)
1 dozen eggs, scrambled
1/4 cup of whipped-style cream cheese
2 tablespoon fresh chives, minced

Pico de Gallo: (link below)
1 pint of red grape tomatoes, halved
1 pint of yellow grape tomatoes, halved
1/4 red onions, finely diced
1 Fresno chili, seeded and finely minced
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper
1 lime, juiced
2 tablespoons of freshly chopped cilantro

Ingredients For Fajita Seasoning:
8 teaspoons of chili powder
4 tablespoons of cornstarch
4 teaspoons of Kosher salt
4 teaspoons of smoked paprika
4 teaspoons of granulated sugar
2 teaspoons of onion powder
4 teaspoons of garlic powder
1 teaspoon of cayenne pepper
2 teaspoons of ground cumin
2 teaspoons of dried parsley

Note: Recipe yields approx. 2 1/2 cups of Fajita seasoning.
Note: 2 tablespoons of Fajita seasoning per pound of meat.

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

Start by draining and rinsing the black beans. Mix the beans together with the thawed corn, transfer to a bowl. Set aside. Next, dice the onion, red bell pepper, and mince the garlic.

In a large sauté pan over 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. At this point, add the butter and 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 to 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 to 20 minutes (or using an instant-read thermometer the until internal temperature is 165-degrees F.), then add 1/4 cup of 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 for 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, for 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 tortillas 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 preheated large cast-iron skillet over 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. There you have it my Turkey Sausage Breakfast Burritos.

Serve hot. I like to garnish the plate using ingredients from inside the burrito.

Pico de Gallo-Two Ways

The Perfect Scrambled Eggs


Beef Wellington



Looks elegant right? It’s a really posh meal and made for special occasions but my version is simple to make and super delicious.

One of the ingredients for this dish is traditionally a pate’, often a pate’ de foie gras. Well, I don’t know about anyone else but my grocery store doesn’t have this, and if they did I have a feeling it’s not very affordable. They do however have a pork pate’ and I’m just not sure how that would work with this dish. So as usual, I’m changing things up.

Let’s start with what’s known as Duxelles. They always have fancy words for what really just a mixture of minced mushrooms, shallots, garlic, herbs, butter, white wine, and a touch of cream. This is what I’m using to take the place of the pate’. This is my Beef Wellington. To go alongside, my Mocha Chili Spiced Roasted Asparagus.

I forgot to mention, in one of the pictures above is a play on Surf and Turf. Steve caught a couple Red Ear Sunfish earlier. I sautéed them simply in butter with garlic, lemon and fresh parsley.

thyme (1)

thyme (2)






Photo Jul 31, 5 38 18 AM

Olive Oil


2019-06-08 23.12.59








Puff Pastry (2)








Prep Time: 10 minutes
Cook Time: 45 minutes to 1 hour
Total Time: 1 hour 10 minutes
Yields: 2 servings
Equipment: 1 (10-cup) food processor, rimmed baking sheet pan, 1 (12-inch) sauté pan, 1 (12-inch) cast-iron skillet, small mixing bowl, chef’s knife

Ingredients For Duxelle:
3 cloves of garlic, roughly chopped
1 large shallot, roughly chopped
1 pint of Cremini mushrooms, sliced
2 tablespoons of olive oil
2 tablespoons of butter, unsalted
1/4 cup of Pinot Grigio
2 tablespoons fresh thyme leaves, chopped
2 tablespoons heavy cream
1/2 cup of Italian-style breadcrumbs

1 box of Puff Pastry sheets, Pepperidge Farm
2 (8-ounce) Filet Mignons
2 teaspoons of Canola oil
1 tablespoon Kosher salt, divided between the two steaks
1 teaspoon freshly ground black pepper, divided between the two steaks
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
4 sliced of Proscuitto, thinly sliced

Start out by adding the garlic to a food processor, pulse until garlic is minced in size. Next, add the chopped shallots pulsing until shallots are minced in size. To the processor, containing the shallots and garlic, add the cremini mushrooms until all the ingredients are finely minced. Last, add 1 tablespoon of olive oil to bind them all the ingredients together. Transfer to a bowl. Refer to the pictures.

In a large sauté pan over medium heat add 2 tablespoons of butter with 1 tablespoon of olive oil. Add the Duxelles (mushroom mixture) to the hot sauté pan. Next, add the Pinot Grigio, stirring occasionally. Allow the Duxelles to cook giving the wine time to completely reduce, around 5 minutes. At this point, add the freshly chopped thyme leaves.

To the pan add heavy cream, stir to combine, continue to cook for 2 to 3 minutes. You may notice there is still too much liquid in the pan to have the consistency of a pate’. That’s where the breadcrumbs come in the play. Add 1/2 a cup of Italian-style breadcrumbs to the pan, stir until completely combined, This will take care of any extra liquid and give you the right consistency. Refer to the pictures.

Now for the steaks. Traditionally Beef Wellington is made with a whole tenderloin wrapped in puff pastry. This is a little different in that I’m making individual Beef Wellingtons.

Start with a hot cast iron skillet on medium-high heat. Add the Canola oil heat until the oil shimmers. First, pat the meat dry on both sides. Season both sides of the steaks with Kosher salt and fresh ground black pepper. Place the steaks into the skillet, do not touch for the first 1 to 2 minutes.

The steaks will actually stick to the bottom of the pan at first and then release naturally when ready to be flipped. After a few minutes (using a hand mitt) shake the skillet if the meat releases from the pan then it’s ready to be flipped to the other side, repeat the process. Transfer the steaks to a plate, turn off the heat.

Preheat oven to 425-degrees F.

In a small mixing bowl add Dijon and whole grain mustard, whisk to combine. together Spread this mustard mixture over the top of each filet.

Note: You want to remember when using puff pastry, to keep it in the frig until you’re ready to use it. You want it to be cold. Allow the pastry to thaw overnight in the frig.

Lay one sheet out on your board and place the steak in the center. Spoon half of the Duxelles over top of the mustard. Wrap 2 slices of Proscuitto around the steak and mushroom mixture. Repeat this process for the second filet. Refer to the pictures.

Take one side and pull the other side over to it pinching the two sides together. Then fold over the two sides in and place this side down on a rimmed baking sheet. Do the same with the second filet. Using a paring knife make 3 tiny slits in the top, to release steam, then score the top in a criss-cross pattern.

Finally, brush the tops with egg wash. Bake for 25 to 30 minutes or until pastry is golden brown and steaks register 125-degrees F. on an instant-read thermometer. Remove from oven and allow to rest for 5 minutes.

Ther you have it, my Beef Wellington. Serve with a side of my Roasted Mocha-Chili Spiced Asparagus.

*Eggwash: 2 large eggs and 2 tablespoons of water whisked together.

Mocha Chili Spiced Roasted Asparagus


%d bloggers like this: