Let's Dish With Linda Lou

Where You Taste The Love

Breakfast Trifle

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Scrambling your eggs fast over medium-high heat, I thought, was the correct way to scrambled eggs. I have to tell you, that’s not the right way to make fluffy scrambled eggs. Low and slow is how you want to cook your scrambled eggs. I don’t know much about the science but I can tell you the proteins in the eggs seem to love a slower process when being scrambled.

After you try my method I think you’ll agree, that cooking eggs the right way makes a huge difference in the texture and taste of your eggs.

Let’s step back a little, what’s my favorite meal of the day? That’s easy its breakfast. I love having all my favorite breakfast ingredients either in a Frittata or even casserole-style where everything is layered. Then I thought, how about in a large glass stemmed trifle bowl where I could just stare in amazement at its colorful beauty. My Breakfast Trifle is the answer.

I wanted to bring a few of my recipes together to make this Breakfast Trifle. One is my Homestyle Fried Potatoes, second is my Perfect Scrambled Eggs, and third my Pico de Gallo.

I’m combining three of my recipes to go along with the flavors of a Tex-Mex style turkey sausage seasoned with my Fajita Spice Blend. The bold flavors of these spices compliment the other ingredients perfectly. I’ve posted all the ingredients below you’ll need to make this Breakfast Trifle.  I’ve also attached links for complete directions to each recipe.

Jennie-O Turkey Sausage

Olive Oil

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Fajita Spice Blend

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Onions

Onion

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Flat Leaf Italian Parsley

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Homestyle Fried Potatoes

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Cilantro

Pico de Gallo Two Ways (12)

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Prep Time: 30 minutes (includes making Pico de Gallo)
Cook Time: 45 minutes (includes scrambling the eggs, plus 5 minutes to assemble the dish)
Total Time: 1 hour 15 minutes
Yields: 6 servings
Equipment: 1 (12-inch) cast-iron Skillet, 1 (12-inch) non-stick sauté pan, rubber spatula, stemmed trifle bowl

Tip: Make the Pico de Gallo first, transfer to a bowl, cover, then transfer to the refrigerator to chill.

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

Directions For Fajita Spice Blend:
In a small mixing bowl add all the ingredients from the Fajita spice blend ingredient list, mix to combine. Store in an air-tight container in a cool dry place.

Ingredients For Turkey Breakfast Sausage:
2 tablespoons of olive oil
1 pound (16-ounce Chub) Jennie-O ground turkey sausage, mild
2 tablespoons fajita spice blend
2 tablespoons of garlic, minced
1 small onion, diced
1/4 cup of chicken stock, unsalted
1 teaspoon of Kosher salt
1/2 teaspoon fresh ground black pepper

Ingredients For Homestyle Fried Potatoes:
1 tablespoon olive oil
5 tablespoons of unsalted butter
1 large red onion, finely diced
6 cups of red potatoes, 1/2-inch cubes
2 tablespoons garlic, minced
1/2 cup multi-color mini sweet bell peppers, finely diced
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons of freshly ground black pepper
2 tablespoons dried oregano
1 teaspoon of garlic powder
2 tablespoons fresh Italian flat-leaf parsley, minced

Directions For Homestyle Fried Potatoes:
Click on the link below.

Ingredients For Perfect Scrambled Eggs:
1 dozen large eggs (cage-free)
1/4 cup of half-and-half (substitute heavy cream or whole milk is fine)
8-ounces Colby Jack cheese, grated, reserve back 4-ounces to place between layers (or 1/2 cup of any grated cheese you choose)
2 tablespoons fresh chives, minced
1 tablespoon of Kosher salt
1 teaspoon fresh ground black pepper

Directions For Perfect Scrambled Eggs:
Click on the link below.

Ingredients For Pico de Gallo:
2 pints grape tomatoes, halved
1 Fresno chili, seeded and minced (substitute jalapeno)
1 lime, juiced
1/2 red onion, finely diced
1/2 cup fresh cilantro leaves, chopped
1 tablespoon Kosher salt
1 teaspoon of freshly cracked black pepper

Directions: For Pico de Gallo Two Ways:
Click on the link below.

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

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

Directions:
A Great Tip:  Have all the vegetables prepped and the spices measured out (refer to the pictures) and set on a plate before beginning these recipes. Setting yourself up before you begin makes a BIG difference. Brown the turkey sausage and cook the potatoes at the same time.

In a cast-iron skillet over medium-high heat, add 2 tablespoons of olive oil. Add the ground turkey sausage. Start breaking up the sausage with the back of a wooden spoon.

Add Kosher salt, freshly ground black pepper, and fajita seasoning blend, stir to combine. As the turkey sausage starts to brown, add the diced onions and minced garlic. Continue stirring and cooking the sausage and onion mixture.

Once the sausage is completely browned and onions are nicely caramelized about 15 to 20 minutes, (internal temperature is 165-degrees F.) then add 1/4 cup of unsalted chicken broth to *deglaze the pan. Use the back of a 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.

Follow the directions from the link below for cooking the potatoes. Once the potatoes are done transfer them to a bowl and set aside.

Note: Times and heat may vary slightly on different stovetops, keep a close eye on the potatoes so they don’t burn.

In a large mixing bowl, whisk together the ingredients for the scrambled eggs.

Use the same sautépan the potatoes were cooked in.

Follow the directions from the link below for making the scrambled eggs. Once the scrambled eggs are ready, it’s time to assemble this dish.

The first layer, start with turkey sausage, then the cheese, next, the eggs, the potatoes with the sweet peppers, and finally the Pico de Gallo. Repeat this process until the bowl is full. This dish is great for entertaining. A perfect centerpiece for your next brunch. There you have it my Breakfast Trifle.

*deglaze: To dilute meat sediments in the bottom of a pan in order to make a sauce or gravy, typically a wine.

The Perfect Scrambled Eggs

Pico de Gallo-Two Ways

Homestyle Fried Potatoes

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Breakfast Trifle

 

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When you want to serve all your favorite breakfast foods and really impress your guests, my Breakfast Trifle says WOW!

My Breakfast Trifle is layered with my Perfect Scrambled Eggs, turkey sausage flavored with a fajita spice blend, Pico de Gallo, Colby Jack cheese, and Homestyle Fried Potatoes. The cool thing about a trifle is they can be savory or sweet.

The Perfect Scrambled Eggs

Pico de Gallo-Two Ways

Homestyle Fried Potatoes

Breakfast Trifle

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Hardwood Smoked Grilled Turkey Sausage Frittata

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My Hardwood Grilled Turkey Sausage Frittata is a great way to serve breakfast. A frittata is basically a quiche without the crust so you can really have it for brunch, lunch, or even dinner. Steve loves his smoked sausage so I wanted to make a frittata using it and I love asparagus. I know I’m going to need the mild flavor of onion so chives have to be included and for sweetness, a red bell pepper. Oh yeah, cheese, lots of cheese too! Let’s get started.

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Chives (2)

Chives (2)

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Parmesan Cheese

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Prep Time: 10 minutes
Cook Time: 45 to 50 minutes
Total Time: 1 hour
Yields 6 to 8 servings
Equipment: 1 oven-safe (12-inch) non-stick sauté pan, indoor grill pan, 1 (3-quart) saucepot, large mixing bowl

Ingredients:
1 package (14-ounces) Jennie-O Hardwood Smoked Turkey Sausage, grilled and sliced on the bias
1 tablespoon olive oil
1 red bell pepper, diced
1 pound of asparagus, blanched, cut on the bias around 1 1/2-inches in length
1 1/2 cups of Kraft parmesan cheese, finely shredded, reserve 1/2 cup for the top
12 large eggs, cage-free, room temperature
1 cup half-and-half
2 tablespoons of chives
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper

Directions:
Start with a saucepot of boiling salted water (2 tablespoons per 6 cups of water). Snap off, the bottom third “woody/fibrous ends” of each spear, before cooking, they are inedible. Add the asparagus to the boiling water, boil for 3 to 4 minutes. Using a pair of tongs, immediately transfer the asparagus using an ice bath as seen above. This will shock the asparagus and stops the cooking process, also sets the color to a vibrant green. Next, slice on the bias the spears up into pieces 1 1/2-inches in length. Transfer the pieces to a bowl and set aside.

While the asparagus is blanching, dice the red pepper, mince the chives and set aside.

Note: Turn on the vent fan.
Preheat an indoor grill pan on medium heat, using a rubber brush and Canola oil, brush the grill pan so the sausage doesn’t stick. The smoked sausage is fully cooked you just want to achieve those beautiful grill marks on the outside. Grill for 3 to 4 minutes per side, times may vary slightly.

Remove and transfer the sausage to a cutting board. Slice on the bias 1 1/2-inches in width. Place into a bowl and set aside. In a preheated sauté pan on medium heat add olive oil and diced red peppers. Season with Kosher salt and fresh ground black pepper to taste cook for 2 to 3 minutes until soft. Next, add the sliced smoked turkey sausage stir and continue cooking.

Preheat the oven to 350-degrees F.

In a large mixing bowl whisk the eggs, half-and-half, Kosher salt, and black pepper. Add the asparagus, chives, and Parmesan cheese, stir to combine.

Pan still on medium heat, pour the egg mixture over the the the smoked sausage and peppers. Tilt the pan to make sure the eggs settle evenly over all the ingredients. Cook for 1 to 2 minutes or until you see the eggs at the edges begin to set.

Transfer the pan to the oven and bake until the eggs are set about 25-30 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes. If the eggs are set, pull the frittata out of the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.

Let cool in the pan for about 10 minutes, then take your spatula run it around the edges to make sure the frittata has loosened from the sides, it should slide right out.

Slice into wedges and serve. There you have it my Hardwood Smoked Grilled Turkey Sausage Frittata.

If you choose to serve a frittata for lunch or dinner, a great way to serve this dish with a simple arugula salad dressed with a lemon vinaigrette. I posted a link to my favorite vinaigrettes at the bottom of this post. You can put anything you like inside your Frittata. Try making a frittata with your favorite ingredients.

FYI: For every six eggs, use 1/4 cup of half-and-half, 1 cup of cheese, 2 cups total of vegetables and/or meat.

Balsamic, Cilantro-Lime, And Lemon Vinaigrette

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