Tag Archives: Ovo-lacto Vegetarian

Breakfast Burritos

Sorry that I have taken so long to get back…extenuating circumstances! This is the first of several posts I where I wish to give advice on breakfasts for family and that you can show-off with to feed guests with little effort.

When we lived in Colorado our church held a Mexican Breakfast every year to benefit the religious education program. It started slow and then grew every year as the Mexican/Americans in the parish rallied to show their best. It went from being (just) the wonderful breakfast burritos to homemade anise cookies on every plate, with entertainment of dancers in varying traditional dress and a Mariachi band in full costume…and full volume.
The star, however, were basically the Smothered Breakfast Burritos I give you today. Although I take a short-cut with the sauce, the outcome is worth the slight further effort.Breakfast Burritos

Smothered Breakfast Burritos

[To serve 4]

Take approx. 1 ½ cups very lean pork (traditional) or chicken breast, cube it and brown in 1 Tblsp. Oil or butter. Remove from pan and add to a pot in which you have your green chili sauce.
If you can make a nice green chili, go for it, if not, pick up a nice brand of basic tomatillo green chili sauce in mild or medium, or as I prefer, a mixture of both.(Warning: the medium runs pretty hot, but if you want and can take it made traditionally, go medium).

Pour off the fat from the frying pan and add a Tablespoon or so of water and deglaze the pan.(Place the pan over med-high heat and ,using a spatula or wooden spoon, loosen the pan drippings). Add to the chili mixture and simmer for at least 10 minutes.

Heat 2 Tbsp. oil or butter in a non-stick pan. Using 1-1 ½ cups of the Parsley Potatoes (previous post) or other pre-cooked potatoes,(boiled or baked and cubed), or if need be,frozen hash brown potatoes, cook over med-high heart until slightly brown and slightly dry. Add 4-5 eggs with 1 tsp salt and scramble with the potatoes until set firm.

Warm 4 large or 8 small flour tortillas. Place some of the egg and potatoes in each tortilla and roll, after folding and tucking the ends in. Place on dish and spoon the chili mixture over the burritos.

Breakfast Burritos were popular with my restaurant clientele, but since most were bought ‘To-Go’ and eaten while driving to work, smothering was out of the question. I added the pork, chicken,( or more often), sausage or bacon to the egg and potato mixture as it cooked, (made fresh, per order. With pre-cooked potatoes ready, it is very easy and quick.).

One of our regular customers, a real Santa Claus look-alike, came back from a trip to New York City. He said,”I was walking near Times Square and thought, ‘Those burritos need sour cream’.” You can bet the next order from our supplier was individual packets of fresh sour cream to go with every burrito.

(Want to go meatless? If you use eggs and cheese, fell free to leave the meat out and enjoy.)

I hope you try these and join me for the continuation of Guest/Family Breakfasts.

Caramel Whipped Cream…and More/Food Gift Idea

Serendipity: the discovery of something valuable by happenstance, unexpectedly, without searching for it.
That’s what happened this weekend. I hope all of you who celebrate Thanksgiving had a great holiday, even if it was simply quiet peaceful for you.( I read that even a fellow blogger in Ireland got in on the spirit with a turkey and trimmings!)



My husband and I had a great Thanksgiving with my cousin who came in from out-of-state with her husband and two kids. We gathered at my sister’s with her two daughters, son-in-law, grandson; my brother, our two sons, a son’s girlfriend and our three grandkids. We missed our daughter-in-law, who had last her father a couple of weeks ago, and her sister had a baby a couple of days before, but we readily accepted that her family needed her presence.

The next day , my cousin & family and we with our grandson, went over to my sister’s to see her, her daughter and my brother; I took a buffet over to her place…(I won’t even attempt to go into the dynamics of why they just didn’t come to my place.)

I’ll be putting up more about the foods over the holiday, but two new and concurrent discoveries are dancing in my mind.

Despite the fact that we had homemade pumpkin, pecan and apple pies at my sister’s house, made by my former restaurant/bakery partner,(my niece Jennifer), along with her incredible cherry-nut bread and biscotti-to-die-for, my sister had made two kinds of pound cake and a small batch of cookies. I had Banana Bread, Corn Muffins, Chocolate Chip Muffins, Blueberry Muffins and Pineapple-Coconut mini Cakes. I also had Greek Yogurt Cake, Greek Apple Cake,(no,I’m not Greek; those recipes, more and the story of them will be future posts), but I caught my cousin eating a store-brand chocolate chip cookie from the stash I bought to keep the grandkids happy while I painted the walls before the guest arrived. I knew I had Lemon-Pecan Shortbread cookies in the freezer,(which can stand alone), and I also had some of my Basic Cut-Out Cookies there, uniced, but out they came.

I had mentioned around the thanksgiving table that I had seen a fantastic idea in another blog; Cookie Dip. At Kitchen Addiction they made a Ginger Cookie and a Pumpkin Dip; you could go as basic or as sweet as you’d like. What a wonderful idea! [See it here: http://www.a-kitchen-addiction.com/soft-baked-ginger-cookies-with-pumpkin-pie-dip/%5D

Since I did not have the time to hunt-down the recipe,(it is one a zillion I have bookmarked), and did not know if I had the time or the ingredients, I decided to quickly whip cream with a little caramel sauce.( I almost always have a jar of Mrs. Richardson’s Butterscotch Caramel in my fridge.) It was delicious and everyone loved the dip the cookies.

Caramel Whipped Cream

1 cup heavy whipping cream
1 teaspoon thick caramel or butterscotch topping
Place in a bowl and whip.

Could it be easier?

Instead of caramel, you could use honey, or a little sugar, with a dash of cinnamon or nutmeg or a small amount (1/2 tsp.) vanilla, almond or other extract of your choice.

Now, for the serendipitous part:

With all the talking and visiting and food on the buffet, I lost track of the whipped cream dip. If you are only used to using whipped cream in a can, well-whipped cream will last for a couple of days in your refrigerator. [No one is allowed to use the words Cool Whip to me when speaking of food, especially in a recipe. It has no business in anyone’s life and I will not tolerate it…do you hear me????!!! Ok,I’m cool now.]
If whipped cream starts to loosen in texture, it can be re-whipped quickly. I actually have a little hand-held plunger device that ‘whips ‘ and serves cream, but I had forgotten all about it. The cream stores in it and you can re-plunge it if it starts to separate. I am glad I not remembered it because…you’ll see.

When I started to close things down, I saw that the whip cream had started to ‘weep'(separate),I felt the bottom of the bowl and it was still cool, but not cold. I put the cream into a jar and being groggy from excitement, work and too much food, I shook it, thinking it would likely get into a whipped-like state again.

Are you ahead of me? Do you know what happens to cream that is shaken? It churns.
I found myself with a solid lump, surrounded by thin milk. I had caramel butter and buttermilk…and they were delicious.

I have made flavored butters by softening sticks of butter and adding roasted peppers and/or spices; when my sister made broccoli that was very doused in butter ,I made a stick of broccoli butter as a joke,(she used it). But I may try my hand at more flavors using this method. The texture of this was out-of-this-world!

Caramel Butter:
Same as for Caramel Whipped Cream, but let stand until the chill is off and whip or shake vigorously in a wide-mouthed jar until you have a solid lump.(If you put it in a narrow-mouthed jar, you won’t be able to get it out.)
Pour off the milk,( add to regular milk or put it in your coffee; you’ll thank me.)

Take a clean kitchen towel and press all the remaining liquid from the butter.
I considered pressing the butter into a mold;(most of our ancestors had butter molds and the antique ones are quite collectible). I was going to use a silicone candy mold, a seashell or even a small, deep cookie cutter but I didn’t. I kept the small amount I had accidentally made from the left-over whipped cream and made it into a flattened ball and chilled it.

And, after letting it sit at room temperature to spreading consistency, the flavor really came out and it was wonderful with a cup of tea, a Cornbread Muffin and Whole wheat crackers:

Caramel Butter is easy, delicious and makes a lovely gift.

This would make an excellent homemade gift for those with little confidence in their abilities. (Keep reading here, People; I’m here to help.) Team it with a batch of muffins, an assortment of nice crackers, (with tea, in a basket would be lovely; with a nice teacup, even better); or even a package of good-quality muffin mix and you there you have something nice to give.

Feel free to freeze the butter before giving, if you think it will not become immediately refrigerated, or if you are traveling with the gift.

Let me know if you give this a try. I think you’ll be very pleasantly surprised. I sure was!