Scrambled Egg and Bacon Burrito Recipe:
Ingredients:
* 4 large eggs
* 4 slices of bacon
* 4 flour tortillas
* 1/4 cup shredded cheddar cheese
* Salt and pepper, to taste
* Optional toppings: salsa, sour cream, chopped tomatoes, avocado, etc.
Instructions:
* Cook the bacon: In a skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and drain on a paper towel-lined plate. Crumble the bacon into small pieces and set aside.
* Scramble the eggs: In a bowl, whisk the eggs together until well beaten. Season with salt and pepper to taste. In the same skillet used for the bacon, pour the beaten eggs into the skillet. Cook over medium-low heat, stirring occasionally, until the eggs are scrambled and cooked through. Remove from heat.
* Warm the tortillas: Heat a large skillet or griddle over medium heat. Place one tortilla at a time onto the heated skillet, warming each side for about 10-15 seconds. Repeat with the remaining tortillas, stacking them on a plate and covering them with a clean kitchen towel to keep warm.
* Assemble the burritos: Lay a tortilla flat on a clean surface. Spoon a portion of the scrambled eggs onto the center of the tortilla. Sprinkle some crumbled bacon and shredded cheddar cheese on top of the eggs. Add any desired optional toppings.
* Roll the burritos: Fold in the sides of the tortilla over the filling, then roll it up tightly from bottom to top, forming a burrito shape. Repeat with the remaining tortillas and filling.
* Serve: Slice the burritos in half diagonally, if desired. Serve immediately, and enjoy your delicious scrambled egg and bacon burritos! They can be served on their own or with your favorite sides like salsa, sour cream, chopped tomatoes, or avocado.
Note: Feel free to customize the recipe by adding other ingredients like sautéed onions, bell peppers, or spinach to the scrambled eggs for extra flavor and nutrition.
Turkey Sandwich on French Bread Recipe:
Ingredients:
* 1 French baguette or loaf of French bread
* 8-10 slices of roasted turkey
* 4-6 slices of cheese (such as Swiss, cheddar, or provolone)
* 4-6 lettuce leaves
* 2-3 slices of tomato
* Mayonnaise or mustard (optional)
* Salt and pepper, to taste
* Optional additions: sliced avocado, bacon, pickles, etc.
Instructions:
* Preheat the oven (optional): If you prefer a warm sandwich, preheat your oven to 350°F (175°C).
* Slice the French bread: Cut the French baguette or loaf of French bread into individual sandwich-sized pieces. If using a baguette, you can cut it in half horizontally and then split it lengthwise.
* Layer the ingredients: Spread mayonnaise or mustard on one or both sides of the bread, if desired. Place the lettuce leaves on the bottom half of the bread. Layer the turkey slices on top of the lettuce. Add the cheese slices over the turkey. Place the tomato slices on top of the cheese. Season with salt and pepper to taste. Add any optional additions, such as avocado, bacon, or pickles.
* Assemble the sandwich: Place the top half of the bread over the layered ingredients, pressing down gently to secure everything together.
* Warm the sandwich (optional): If you prefer a warm sandwich, place the assembled sandwich on a baking sheet and bake in the preheated oven for about 5-7 minutes until the cheese is melted and the bread is slightly toasted.
* Slice and serve: Remove the sandwich from the oven (if warmed) and let it cool for a minute. Slice the sandwich into individual portions or enjoy it as a whole. Serve immediately, and your turkey sandwich on French bread is ready to be enjoyed!
Note: Feel free to customize your turkey sandwich with your favorite condiments, veggies, or spreads. You can also toast the bread before assembling the sandwich for added texture and flavor.
Greek lemon chicken with potato
Ingredients for 4 Portions Greek Lemon Chicken and Potatoes:
1 whole chicken, about 4 pound, cut in sections,
OR 4 pounds chicken thighs bone-in, skin-on
3 russet potatoes, cut in quarters
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tsp dried rosemary
1 rounded tablespoon dried oregano
pinch of cayenne
6 cloves of garlic, finely minced
1/2 cup fresh lemon juice
1/2 cup olive oil
2/3 cup chicken broth for the pan, plus a splash to deglaze after roasting
fresh chopped oregano to garnish
Roast at 425 for about 45 minutes, or until the chicken is well browned and cooked through.
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