One of the original thoughts of making this blog was to include entries on one of my favorite things–food. I think I’ve been doing a better job of that as of late although if you’ve slogged through my previous entries on restaurants you may think I’ve done too much. To that I say: Grasshopper, too much is never enough.
Since the weekend here are the highlights of what we’ve cooked up:
Breakfast Burritos (our own creation cooked up after eating breakfast tacos in Austin)
Steak and Baked Potatoes (no new ground there but we did grill in bone-chilling temperatures)
Cheddar and Asparagus soup (from a mix a friend gave us–I added frozen asparagus tips)
Chicken Paprikash (from allrecipes.com–we served over egg noodles)
Portugese Chourico and Kale soup (we make it with spinach instead)
The breakfast burritos have become one of our favorite breakfast dishes. Here’s the deal:
Buy a pack of burrito flour tortillas. The better half slaps them down in a large skillet right before we’re ready to eat. The fresher they are the better (which is rather obvious–but you’ll notice the difference if you have one that is old and one right out of a new bag). Buy a pack of link sausage. I realize you could just get ground sausage since that’s the end result but we buy the links because we like them with other breakfast goodies. Take the sausage out of their casings. We usually have 4-5 links depending on how we divided up the pack of sausages. Chop a small onion and add it and the sausage to a small skillet. Open a can of chipotle peppers in adobo sauce and fish a pepper out. Chop that up and add to the skillet. You can spoon some adobo sauce into the skillet too. Pack the rest of the contents in an old artichoke heart jar and store in the refrigerator for next week’s burrito. Meanwhile have your side-kick whip up some scrambled eggs. We use 4 eggs and some half & half. I usually put a little Old Bay into the mix (I love that stuff). When the time comes, I toss in some cheese. I’m not picky about the cheese–we’ve used american cheese, an italian blend, monterey jack, etc. I’m not fond of cheddar in eggs so I don’t use it for this dish–if you love cheddar and eggs, go for it. If we have any leftover white rice, I give it a quick turn in the microwave.
The better-half does the heating trick with the tortillas (in and out of the skillet so the tortilla is warmed and pliable) and then I build the burritos. We usually get 3 decent sized burritos out of this recipe.
The better-half said I should mention that we heat our plates in a 200 degree oven so that the burritos stay warm while I build them.
I should also mention that when I typed the words breakfast taco I said “mmm”. When the better-half read that part of the entry he said “breakfast tacos, mmm”.
