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Let's Dish With Linda Lou

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

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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2 Comments »

Beef Wellington

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Looks great, right? It’s really a very posh meal and made for special occasions but my version is really simple yet elegant. In a earlier post I showed my take on a surf and turf done with Beef Wellington and some fresh fish that Steve caught that morning. You can see that picture under the “picture perfect” category of this blog. Anyway, 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 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’. Trust me on this, it will work. Starting out with a food processor add 3 cloves of garlic and pulse.

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After I’ve pulse the garlic I add one large shallot and do the same, them add 1 pint of cremini mushrooms to the processor until all the ingredients are finely minced. To this I add 1 tablespoon of olive oil as a binder, to help blend all these ingredients together. This is what it will look like at this point.

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It looks weird now but just wait. In my pictures of ingredients above, you’ll notice that there are some Italian style bread crumbs on stand by, I explain that in just a minute. So now a large saute pan with 2 tablespoons of unsalted butter and a touch of olive oil.

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Next I add the Duxelle (mushroom mixture) to the hot pan with a splash of white wine and let that cook and reduce for 5 minutes or so on med heat. At this point I chop up the fresh thyme leave and add those right in. So then this is what you’ll have.

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Moving along I add 2 tablespoons of heavy cream to this and stir until combined. Let that go for another minute. You m ay notice at this point there is still too much liquid for this to have the consistency of a pate’. That’s where the bread crumbs come in. Add 1/2 of cup to this and stir until completely combined, This will take care of any extra liquid and give you the right consistency.

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Now you’re probably thinking this seems like a lot of work and we haven’t even began to put this together. Well when you explain this step by step it just seems overwhelming but when you have everything you need together and you follow these steps it’s really not so bad and the end result will be worth it. Now for the steaks.

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Now traditionally Beef Wellington is made with a whole tenderloin wrapped in puff pastry. But these are i

ndividual ones, which I love. I like to sear my steaks first, this is a personal preference, I just like a crust on the outside so I do this first. Just a little salt and pepper in a hot saute pan just a minute on each side. I then take them off and let them cool for a second.

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So to get the mushroom mixture to adhere to the steaks, I mix 1 tablespoon each of Dijon and whole grain mustard together and spread this over the top of the steaks.

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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 so let it thaw overnight in the frig. Lay one sheet out on your board and place the steak in the center.

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For even more flavor I add to slices of Prosciutto and wrap those around the steaks with the mushroom mixture.

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Now just 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 the baking sheet. I also make 3 slits in the top to release the steam and then score in a criss cross pattern. Finally, brush with egg wash and bake at 400 degrees for 25-30 minutes or until pastry is done and golden brown.

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Serve simply with some roasted asparagus, and there it is, the most delicious Beef Wellington you have ever tasted.

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2 Comments »

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