BREAKFAST BURRITOS

                 

                Check out the video here - (copy and paste this into address bar)

http://www.buzzfeed.com/scottloitsch/heres-what-you-should-eat-for-breakfast-for-the-rest-of-the#.vgXAw4Dkr

INGREDIENTS:

• Bacon
• Sausage
• Baby Red Potatoes /quartered
• 1 Red Pepper /chopped
• 1 Yellow Onion /chopped
• Salt and Pepper
• 10 Eggs - beaten
• 1 Bag Shredded Cheese
• 1 Bunch Green Onions /sliced
• Flour Tortillas
• Parchment Paper

Directions:

In a large skillet over medium heat, cook bacon (in batches if necessary) until crispy. Remove the bacon to a paper towel lined plate - leave to cool. In the same skillet - using leftover bacon grease (drain some if necessary) add the potatoes and season with salt and pepper. Once lightly browned add in peppers and onion. Cook until potatoes have browned and the peppers and onions have softened. Remove from pan and place in bowl to cool. In the same saucepan, cook sausage until browned and cooked through. Remove to a paper towel lined bowl. Finally, reduce heat to medium/low and pour beaten eggs into the skillet. Fold and stir eggs occasionally until cooked but still soft and moist. Remove from pan.

Gather cooked ingredients - having let them all cool slightly. Additionally gather flour tortillas, shredded cheese and sliced green onions (optional) and set them out on your table/workspace. To assemble the burritos, lay out a tortilla and start with a base of eggs followed by desired toppings and finish with cheese. To wrap, fold in both sides and then fold the bottom up and over all the ingredients. Roll up tightly. (If you find the tortillas are tearing, heat them up - a few at a time - for 20 seconds in the microwave before assembling). Wrap up in parchment paper and repeat with remaining tortillas and ingredients, customizing the burritos to your liking. Place the parchment-wrapped burritos in a 1 gallon freezer bag and place in the freezer to store for up to one month.

To reheat: Remove the frozen burrito from the freezer. Unwrap from parchment paper and wrap the frozen burrito up in a damp paper towel. Place on a microwave safe plate and microwave for 3 minutes. Remove from microwave and rest for one minute before unwrapping. Remove the paper towel, serve with hot sauce, salsa, or sour cream! Enjoy!

BAKED GARLIC PARMESAN POTATO WEDGES

OVEN - 400 degrees 

INGREDIENTS:

3 large russet potatoes, sliced into wedges
4 Tbsp. olive oil
1/2 cup Parmesan
Salt to taste
2 tsp Italian seasoning
2 tsp garlic powder
2 tsp paprika

DIRECTIONS:
1. Place potato wedges in a large bowl. Drizzle olive oil and toss to coat. Sprinkle potato wedges with shredded cheese and toss again.

2. In a small bowl, mix salt, Italian seasoning, garlic powder, and paprika. Sprinkle seasoning onto potato wedges and toss to coat.

3. Place potato wedges on a baking sheet with skin-sides-down. Bake for 40 minutes at 400˚until potatoes are fork-tender and golden.

FLO'S LOADED BAKED POTATO SALAD

"This salad involves everything that you would put on a loaded baked potato - sour cream, bacon, cheddar, chives, onion, butter - in a refreshing presentation."

The Idaho Potato Commission

INGREDIENTS:

4 lbs. Idaho potatoes, peeled

1 lb. bacon - crisply cooked and chopped into 1/2 " pieces (fat reserved, if desired)

4 oz. unsalted butter, softened

1/2 cup chopped green onions

2 cups grated or shredded cheddar cheese

1 1/2 cups sour cream (regular or low fat)

1TBSP. black pepper

1 tsp. salt

DIRECTIONS:

1) COOK whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled then cut into 1" pieces.

2) TRANSFER potatoes into a large bowl and thoroughly COMBINE with the remaining ingredients. (Add some of the reserved bacon fat if desired.) 

3) CHILL at least two hours before serving. Adjust the seasoning prior to serving.

MAKES - 2 quarts