Let's Dish With Linda Lou

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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.

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.

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Jennie-O Turkey Sausage

Fajita Spice Blend

Fajita Seasoning Blend

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Flat Leaf Italian Parsley

Local Florida Heirloom Tomatoes

Cilantro

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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: 2 (12-inch) sauté pans, non-stick cooking spray, cast-iron grill-press

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 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.)

Perfect Scrambles Eggs: (link below)
1 dozen eggs, scrambled
1/2 cup shredded Colby Jack cheese (or favorite cheese)
2 tablespoon fresh chives, minced

Pico de Gallo:
1 pint of red grape tomatoes, halved
1 pint of yellow grape tomatoes, 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, 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, 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 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 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 preheated large sauté pan 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.

The Perfect Scrambled Eggs

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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

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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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Leftover Fajita Filling

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Two ways to use your leftover chicken fajita mixture. Fajita Frittata Muffins. Making a Frittata in mini muffin size, great for a picnic. The second is to have an old favorite in a new wrapper, Braided Puff Pastry Filled With Chicken Fajita.

Fajita Frittata Muffins

Braided Puff Pastry Filled With Chicken Fajita

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