Sausage, Egg & Cheese Breakfast Burritos

Ingredients

  • 1 pound ground pork sausage
  • 1/4 cup diced onion
  • 8 large eggs
  • Salt and pepper, to taste
  • 4 large tortillas
  • 1/2 cup shredded cheese

Instructions

  1. Brown the ground pork in a large skillet over medium heat.
  2. Add the onion to the pork and cook for about 2 to 3 minutes, then set aside.
  3. Heat another large skillet over medium heat.
  4. In a large bowl or glass measuring cup, whisk the eggs well, then pour into the heated skillet.
  5. Cook and scramble the eggs until they reach desired doneness, then season to taste.
  6. Place a tortilla on a plate and sprinkle about 1/8 cup of shredded cheese (more if you prefer) in the center of the tortilla.
  7. Scoop 1/4 of the browned pork sausage onto the center of the tortilla over the cheese.
  8. Scoop 1/4 of the scrambled eggs over the sausage.
  9. Fold in the sides of the tortilla over the filling, then roll up, squeezing as you go to make sure it holds together.
  10. Cut in half, if you’re so inclined (and like things a little messier), or eat as is.

Apple Crisp

Ingredients

  • 6 large apples, peeled and cored
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1-1/4 cups old fashioned oats
  • 1-1/4 cups brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup (1 stick) cold butter

Instructions

  1. Preheat oven to 375 degrees.
  2. Chop up the apples into cubes (roughly 1 inch) and place in a 9-by-13-inch baking dish.
  3. Sprinkle the apples with lemon juice and vanilla extract, toss to coat, then evenly spread into the bottom of the pan.
  4. In a large bowl, combine the oats, brown sugar and cinnamon.
  5. Using a pastry blender, cut in the butter until the oat mixture is crumbly (use your fingers if necessary).
  6. Sprinkle the oat mixture evenly over the top of the apples.
  7. Bake in the preheated oven for about 45 to 50 minutes, or until the apples are tender and the top is browned and looks crunchy.
  8. Remove from oven and allow to sit for about 5 to 10 minutes before serving.
  9. Serve warm with ice cream or whipped topping, or both.

Spinach & Ricotta Quiche

Ingredients

  • 1 deep dish (9 inches) frozen pie crust
  • 1/2 cup shredded Italian blend cheese, divided
  • 2 tablespoons butter 
  • 1/3 cup finely chopped red onion 
  • 1 package (8 ounces) fresh spinach 
  • 4 large eggs 
  • 3/4 cup whole-milk ricotta cheese 
  • 3/4 cup heavy cream 
  • 1 teaspoon dried parsley 
  • 1 teaspoon Adobo seasoning 
  • 1/2 teaspoon ground black pepper

Instructions

  1. Preheat oven to 375 degrees.
  2. Prepare the pie crust by pricking the bottom and sides with a fork, then sprinkling about 1/4 cup of shredded cheese evenly in the bottom.
  3. Bake the crust for about 10 minutes, then remove from oven and allow to cool slightly.
  4. Meanwhile, in a large skillet melt the butter over medium heat.
  5. Add the onion and sauté for 2-3 minutes.
  6. Stir in the spinach and cook until bright green and wilted.
  7. In the bowl of a food processor (or blender), combine the eggs, ricotta, heavy cream, seasonings and remainder of Italian cheese.
  8. Blend until smooth.
  9. Spread the spinach and onion mixture evenly over the pre-baked crust.
  10. Pour egg mixture on top until filled to the top (pour any excess in silicone baking cups and bake alongside quiche).
  11. Bake the quiche in the preheated oven until the center is set and the top is lightly browned, about 45 minutes (cover the crust with foil for the last 5 minutes or so if getting too done).
  12. Allow to stand for 10-15 minutes before slicing and serving.

The original recipe for this meatless, yet incredibly yummy quiche can be found here.

Cowboy Caviar

Ingredients

  • 1 can (15.5 ounces) black beans, rinsed and drained
  • 1 can (15.5 ounces) black eyed peas, rinsed and drained
  • 1 can (11 ounces) Mexicorn 
  • 2 small tomatoes, seeded and diced
  • 2 jalapeños, seeded and finely diced
  • 3/4 cup diced bell pepper (any color)
  • 1/2 cup red onion, finely diced
  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 1 tablespoon honey
  • 1/2 tablespoon dried cilantro
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • salt and pepper to taste

Instructions

  1. In a large bowl, combine the beans, peas, corn, tomatoes, peppers and onion.
  2. In a small bowl or glass measuring cup, whisk together the oil, lime juice and honey.
  3. Stir in the herbs and spices, adjusting as needed to your preferred tastes.
  4. Pour the liquid mixture over the bowl containing the vegetables and toss gently until evenly coated.
  5. Refrigerate for at least an hour before serving with your favorite tortilla chips, as a salad topper or as a side dish.

The original recipe for this incredibly tasty salsa can be found here.

Creamy Italian Chicken Crescent Bake

Ingredients

  • 1 tablespoon butter
  • 1/2 cup shaved Parmesan cheese 
  • 1/2 tablespoon Italian seasoning 
  • 2 cans (8 ounces each) refrigerated crescent dough sheets
  • 8 chicken tenderloins (about 1 pound), or two chicken breasts cut into 8 strips
  • 1 1/2 cups heavy whipping cream 
  • 1 jar (8.5 ounces) julienned sun-dried tomatoes in oil, drained 
  • 1/2 teaspoon salt 
  • 1/8 teaspoon red pepper flakes

Instructions

  1. Preheat oven to 375 degrees and grease a 9-by-13-inch baking pan with butter.
  2. In a small bowl, combine the shaved Parmesan and Italian seasoning, and set aside.
  3. Unroll one dough sheet, and cut it into four rectangles.
  4. Place one chicken tenderloin on one long side of each dough rectangle, then roll it up, pinching the edges and ends to seal.
  5. Place the dough-wrapped chicken, seam-side-down, in the prepared baking dish.
  6. Repeat with remaining dough and chicken tenderloins.
  7. Sprinkle the Parmesan mixture evenly over the top of the dough-wrapped chicken.
  8. Bake 25 to 30 minutes or until golden brown and thermometer inserted in center of chicken reads at least 165 degrees.
  9. Meanwhile, in a large skillet, combine whipping cream, tomatoes, salt and pepper flakes.
  10. Cook over medium-high heat for 3 to 4 minutes or until slightly thickened, and cover to keep warm.
  11. Portion out the crescent-wrapped chicken onto plates, then spoon warm sauce over the top before serving.

The original recipe for this delicious crescent wrapped chicken can be found here.

Croutons

Ingredients

  • Half a loaf of bread (or the equivalent), cut into bite-sized pieces
  • 1-1/2 teaspoons Italian seasoning
  • 3/4 teaspoon Adobo seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 cup olive oil

Instructions

  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, add the pieces of bread and drizzle with half the olive oil.
  3. Sprinkle with all of the seasonings toss until bread pieces are evenly coated, drizzling with the remaining oil while tossing.
  4. Spread the bread pieces evenly onto the prepared baking sheet.
  5. Bake the pieces for about 15-20 minutes, or until golden brown, stirring at least once while baking.
  6. Remove from oven and allow to cool.
  7. Serve atop your favorite salad, or enjoy as a snack.

BLT Pasta Salad

Ingredients

  • 1-1/4 cups mayonnaise
  • 1/2 cup diced onion
  • 1 packet ranch seasoning mix
  • 10 slices bacon, chopped and cooked
  • 1 box (16 ounces) pasta, cooked, rinsed in cold water and drained
  • 2 medium tomatoes, seeded and diced
  • 1-1/2 cups chopped iceberg lettuce

Instructions

  1. In a large bowl, combine mayonnaise, onion and ranch seasoning.
  2. Add in the bacon and pasta, then stir until well combined.
  3. Fold in the tomatoes and lettuce until evenly distributed.
  4. Refrigerate until ready to serve.

Chicken Bacon Ranch Fettuccine

Ingredients

  • 1 can (10-3/4 ounces) cream of chicken soup
  • 3/4 cup sour cream
  • 1 packet ranch seasoning mix
  • 10 strips bacon, chopped
  • 1/2 cup diced onion
  • 1-1/2 pounds boneless, skinless chicken breasts, cubed
  • 1 box (16 ounces) fettuccine, cooked al dente

Instructions

  1. In a large bowl, combine the soup, sour cream and ranch seasoning and mix well.
  2. In a large skillet, cook the bacon until crisp.
  3. Add the onion to the skillet with the bacon and sauté until tender.
  4. Remove the bacon and onion with a slotted spoon and add it to the soup and sour cream mixture. Stir until combined.
  5. Drain all but about 1-1/2 tablespoons of bacon grease from the skillet.
  6. Add the chicken to the reserved bacon grease and cook on medium heat until it is cooked through.
  7. Pour the bacon, onion and cream mixture into skillet with the chicken and stir until combined.
  8. Cook on medium-low heat until heated through.
  9. Serve over fettuccine and garnish with parsley, if desired.

Jennie’s Turkey Chili

Ingredients

  • 2 pounds ground turkey
  • 1 medium onion, diced
  • 1-1/2 tablespoons olive oil
  • 4 cups chicken broth
  • 3 medium fresh tomatoes, crushed
  • 1 can (15.25 ounces) kidney beans, red or pink
  • 1 can (15.25 ounces) pinto beans
  • 1 can (15.25 ounces) black beans
  • 2 cans (15.25 ounces each) refried beans
  • 2 tablespoons minced garlic
  • 5 teaspoons chili powder
  • 2 teaspoons paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper, to taste

Instructions

  1. In a large stock pot, cook the onion and turkey in oil until the turkey is crumbly, evenly browned and no longer pink.
  2. Stir in the chicken broth beans, garlic and tomatoes.
  3. Add the chili powder, paprika, oregano, cumin, cayenne, salt and pepper, and then bring the chili to a boil.
  4. Reduce heat to low, cover and simmer for about 90 minutes, stirring occasionally.
  5. Ladle into bowls, sprinkle with your favorite chili toppings, and enjoy.

Sourdough Naan

Ingredients

  • 1 cup sourdough discard
  • 1/2 cup warm milk 
  • 1/4 cup plain Greek yogurt 
  • 2 cups all purpose flour 
  • 1 teaspoon baking powder 
  • pinch of kosher salt 
  • 4 tablespoons butter, melted

Instructions

  1. In a large bowl, whisk together the sourdough starter, milk and yogurt until smooth.
  2. Add the flour, baking powder and salt, the stir until a shaggy, somewhat tacky dough forms.
  3. Cover the bowl with a damp cloth and let the dough rise in a warm place for 3-4 hours, depending on how warm your home is (It’s done proofing when you can gently dent the dough with your knuckle and it springs back).
  4. Dump the dough out on a lightly floured work surface and knead for a minute or two, until smooth.
  5. Preheat a heavy cast iron skillet over medium-high heat.
  6. Divide the dough into 8 pieces and roll each piece into about 1/4″ thickness (Use a small amount of flour on the work surface and rolling pin to help roll the dough out).
  7. One by one, brush one side of the naan with melted butter and place butter-side down in the skillet.
  8. Cook for about a 90 seconds, or until the dough starts to bubble and release from the skillet.
  9. Brush the other side with melted butter, flip, then cook for an additional 60-90 seconds.
  10. Transfer the naan to a plate and cover with a cloth to keep warm.
  11. Repeat with remaining pieces of dough, then enjoy with your favorite curry, dal or other dish.

The original recipe for this delightful naan can be found here.