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!

GUMBO-LAYA STEW

Gumbo-laya” Stew with Spicy Sausage, Chicken and Shrimp with Okra over Fragrant Garlic Rice

(Serves about 6-8)

INGREDIENTS:

2 tablespoons olive oil
1 pound spicy andouille (or smoked) sausage, sliced
8 chicken tenderloins (or 2 skinless/boneless chicken breasts), cut into bite-size pieces
• Salt
• Pepper
3 celery stalks, finely diced
1 large onion, finely diced
1 large bell pepper, finely diced
2 bay leaves
½ teaspoon Creole seasoning
¼ teaspoon cayenne pepper
3 cloves garlic, finely chopped
1 tablespoon, heaping, tomato paste
½ pound okra, sliced into ¼ – ½” thick slices
1 (28 oz) can organic diced tomatoes with juice
2 cups chicken stock, hot
½ pound peeled and cleaned, medium size shrimp (raw)
1 tablespoon flat-leaf parsley, chopped
1 tablespoon cilantro, chopped

• Fragrant Garlic Rice (recipe below)

DIRECTIONS:

- Place a large pot or Dutch oven over medium-high heat, and add the olive oil; once the oil is hot, add the sliced sausage in, and allow it to caramelize and brown for a few minutes; once well browned, remove the sausage from the pot, and set it aside for a moment; 

- Next, add the chicken pieces into the pot along with a sprinkle or two of salt and pepper, and allow them to brown in the oil/sausage drippings for about 2-3 minutes; remove the chicken pieces from the pot, and set aside for a moment;

- Next, add in the diced celery, onion and bell pepper, and caramelize it for about 2-3 minutes in the oil, then add in the bay leaves, the Creole seasoning, the cayenne pepper, ½ teaspoon of salt and ½ teaspoon of black pepper, and stir to combine; next, add in the garlic and stir, and once it becomes aromatic, add in the tomato paste, and cook for about 1 minute to cook out the “raw” tomato flavor:

- Next, add in the sliced okra, the diced tomatoes with juice, the hot chicken stock, and the browned sausage and chicken, and stir to combine, and allow the stew to simmer gently on low/medium-low, uncovered, for 20 minutes; 

- After 20 minutes, add in the shrimp (you can season it with a sprinkle of salt/pepper if you wish), and simmer for only 2 minutes more as to not overcook the shrimp; finish by stirring in the chopped parsley and cilantro, and serve over the Fragrant Garlic Rice, with some additional spice/heat options like hot sauce, red pepper flakes or cayenne pepper, if desired.

Fragrant Garlic Rice ingredients:

1 tablespoon olive oil
2 large cloves garlic, pressed through garlic press
2 cups jasmine rice
1 teaspoon sea salt
¼ teaspoon cracked black pepper
3 cups water

Preparation:
-Place a medium pot over medium-high heat, and add in the olive oil; once hot, add in the pressed garlic, and stir to combine; once the garlic becomes fragrant, add in the rice, the salt and the pepper and stir, and allow the rice to “toast” in the garlic oil for about 2 minutes; next, add in the water, stir, and simmer the rice, covered, for about 20 minutes, or until tender; turn off the heat, and after 5 minutes, fluff with fork and serve.

Italian Sausage Soup with White Beans and Spinach

INGREDIENTS:

• 1 pound mild Italian sausage, casing removed
• 1 large vidalia onion, diced
• 2 garlic cloves, minced
• 1 tablespoon Italian seasoning blend
• 5 cups chicken stock
• 1 14.5 ounce can diced tomatoes
• 1 15.5 ounce can cannellini beans, rinsed and drained
• ½ cup small cut pasta, like shells or ditallini
• 2 cups baby spinach
• grated parmesan cheese, for serving

DIRECTIONS:

1. Place a large pot or dutch oven over med-high heat and add the sausage, breaking it up in to small pieces with a fork as it browns. Continue cooking until the sausage is no longer pink. Transfer the sausage to a bowl with a slotted spoon and discard all but 1 tablespoon of fat.
2. Return the pot to the stove and add the onions. Cook the onions until translucent, approximately 4-5 minutes. Add the garlic, cooking for one minute until fragrant.
3. Stir in the Italian seasoning and ¼ cup of chicken stock to deglaze the pan being sure to scrape up any brown bits with a wooden spoon.
4. Stir in the tomatoes, beans, sausage and remaining stock. Add the pasta and bring the soup to a boil. Cook for 6-7 minute or until the pasta is al dente.
5. Stir in the spinach. Serve immediately topped with parmesan cheese.
6. FROM - 
The Suburban Soapbox