Sunday, September 7th, 2008
RECIPE INGEDIENTS
1 lb ground turkey breakfast sausage (comes in a tube)
1 tablespoons Whipping Cream
2 tablespoons diced tomato
3 tablespoons green onion, diced
2 tablespoons red onion, finely diced
5 large eggs
6 ounces mexican cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Preheat oven to 350 degrees F.
RECIPE DIRECTIONS
In a 12″ saute pan, brown your turkey breakfast sausage on med-high heat. Add red onion and continue browing until onions are soft and the meat is golden brown.
While the sausage is cooking, in a large bowl, crack the eggs. Whisk in the whipping cream, green onions, tomato, salt and pepper and keep it moving for about a minute. Make sure it’s free of lumps. Remove the pan your sausage has been browing in from the heat and let stand for a minute or two to cool off before adding the egg mixture.
After a few minutes pour the egg mixture evenly over the sausage and red onions. Cover with cheddar and bake for 8-10 minutes. Remove from oven and rest for three minutes before serving.
Tags: Fritatta, Omelet
No Comments Posted by Christian Lavender in Breakfast and Brunch, Cheese, Egg, Turkey, Vegetables
Friday, November 23rd, 2007
RECIPE INGREDIENTS
3 Large Tomatoes
3 cans - 4.25 oz chopped black olives
2 cans - 8.5 oz chopped green chiles
1 bunch of green onions
1 tbsp vinegar
1 tbsp garlic salt
RECIPE DIRECTIONS
Chop the tomatoes into small 1/4 inch chunks and add to a large mixing bowl. Add the green chiles and olives. Chop the green onions into 1 cm rings and add to the bowl. Add vinegar and garlic salt to taste. Mix together fully and refrigerate for one hour to allow all the flavors to meld.
Tags: Vegetable Salsa Dip
No Comments Posted by Christian Lavender in Vegetables, Dip
Thursday, November 1st, 2007
RECIPE INGREDIENTS
6 russet potatoes, scrubbed clean
2 tablespoons butter
4 links Aidells Cajun Style Andouille, chopped
1 onion, chopped
3 cloves of garlic, chopped
6 cups chicken stock
1½ cups cream
¼ cup finely chopped fresh flat-leaf parsley
salt and freshly ground pepper, to taste
4 ounces cheddar cheese, shredded
1 cup sour cream
1 bunch chives, snipped
Preheat the oven to 400°
RECIPE DIRECTIONS
Rub the potatoes with olive oil, salt and pepper and place on a baking sheet. Bake until tender, about 1 hour. Remove from the oven and allow to sit until cool enough to handle, but still warm.
While the potatoes are baking and cooling, melt the butter in a large soup pot. Add the Andouille and cook until brown. Remove from the pan with a slotted spoon and set aside. Add the onion and garlic to the pan and cook until the onions are soft, about 3 minutes. Remove from heat.
Peel 3 of the potatoes, add to the pot and mash until nearly smooth. Gradually stir in chicken broth and cream until blended. Return to the heat and cook until hot, stirring occasionally.
Cut the remaining potatoes (with skin) in ½-inch pieces and stir into the soup. Stir in the Andouille and parsley and continue to cook until heated through. Season to taste with salt and pepper. Serve garnished with the cheese, sour cream and chives.
Serves 6
No Comments Posted by Christian Lavender in Appetizer, Pork, Vegetables
