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Recipes

  • Recipes
    Cabbage Salad With Winter Roots and Popped Mustard SeedTurn this salad into a vegetarian main dish by folding 1/4 cup of red quinoa, cooked and cooled, into the finished salad and scattering cubed extra-firm tofu around each plate.
  • Recipes
    Cabbage Salad With Winter Roots and Popped Mustard SeedTurn this salad into a vegetarian main dish by folding 1/4 cup of red quinoa, cooked and cooled, into the finished salad and scattering cubed extra-firm tofu around each plate.
  • A twist on classic soup
    As much as we love a classic chicken noodle soup, we decided to mess with ours a bit. The essence of the dish stayed the same – chicken and noodles swimming in chicken broth.
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Roll up some breakfast burritos for supper

Looking for breakfasty fare that would make for a great dinner? Try these recipes from “The Pioneer Woman” Ree Drummond.

PWs Breakfast Burritos

1 pound breakfast sausage

10 eggs

1/4 cup half-and-half

1 teaspoon seasoned salt, such as Lawry’s

Ground black pepper

12 flour tortillas

Breakfast Potatoes (recipe follows)

Optional garnishes:

Grated Monterey Jack cheese

Jarred jalapeños

Hot sauce

Begin by browning the breakfast sausage in a skillet over medium heat. Drain off the grease and reduce the heat to low.

Crack the eggs into a bowl. Add the half-and-half, seasoned salt and some pepper, and whisk to beat the eggs lightly.

With the heat still on low, pour the egg mixture over the sausage mixture. Now, with a spoon or spatula, gently stir the mixture. Continue lightly cooking over low heat until the eggs are set. Now taste and adjust the seasoning, adding more seasoned salt or pepper if desired.

To assemble, warm the stack of tortillas on a paper towel in the microwave for about 30 seconds. Place a heaping spoonful of egg mixture onto the middle of a warm tortilla, and top with a spoonful of Breakfast Potatoes. Tuck in the sides and roll the tortilla until closed. Wrap in foil sheets and keep warm until ready to serve.

For cheesy and spicy variations, add grated Monterey Jack, jarred jalapeños, hot sauce or all three. Makes 12 burritos.

Breakfast Potatoes

12 russet potatoes

Canola oil, for frying

Butter, for frying

1 large onion, cut into fine dice

1 green pepper, cut into fine dice

1 red pepper, cut into fine dice

1 yellow pepper, cut into fine dice

Salt and ground black pepper

Preheat the oven to 375 degrees. Place the potatoes on a baking sheet and bake until fork-tender, about 45 minutes.

Place the hot potatoes on a cutting board and dice them into 1-inch pieces.

Heat a skillet over medium-low to medium heat. Next, put a tablespoon of canola oil in the skillet. Add in some butter and the onions and sauté until they start to turn brown.

Next, throw in the cooked diced potatoes and the peppers. Salt and pepper the potatoes, then stir them around, slightly pressing/packing them in the skillet. Cook without stirring for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes. Add more butter to the pan as necessary for moisture.

After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes.

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