Breakfast Burrito #backtoschoolbreakfast

One of the most common symbols in the lives of all moms is the need to feed our families.  Packaged foods and take-out are ruining our health and it's hard to fight to keep your kids from turning to those quick microwave meals when you don't have the time to prepare something.  Weeknight dinners are one thing - then there are lunches and most important - breakfast. 
  This is a simple mom/family friendly recipe that can be make in advance.  When your kids help prepare something, they are more likely to try it.  Kids can crack the eggs and stir them up for you.  It's a great cooking lesson! Don't hesitate to come up with your own combinations to best suit your family's taste.  When the mornings are hectic - pop a freshly made Breakfast Burrito into the microwave and feel good about feeding your family something fresh and nourishing.

BREAKFAST BURRITO
2 tsp. canola oil 1 12 oz. package @Johnsonville Breakfast Sausage 1 cup frozen hash browns with peppers and onions 8 large eggs Cheddar Cheese Salt and Pepper 4 taco size flour torilllas
Heat oil in a large non-stick skillet over medium heat.  Add sausage links.  Cook for 12-16 minutes or until cooked through and browned, turning often.
Remove to a paper towel-lined plate.  Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, about 8-10 minutes.
Beat the eggs in a medium bowl until frothy.  Sprinkle with salt and pepper and a few dashes of hot sauce (optional).  Pour the eggs over the potatoes and cook, stirring until the eggs are fluffy and just set.  Remove from the skillet and keep warm.
Wipe out the skillet and return it to the heat.  Warm the torillas one at a time in the skillet.  Build the burrito by layering the egg mixture, sausage and a sprinkle of cheese.  Fold up the two sides and roll up tightly.

TO FREEZE:
Wrap burrito in paper towel and then in foil.  Freeze in zip-top bag, label and freeze.
TO REHEAT:
Remove foil.  Place burrito with paper towel on a microwave safe plate and heat on HIGH for 1 to 1-1/2 minutes, or until heated through.
Makes 4 Breakfast Burritos Prep Time:  5 minutes Cook Time:  25 minutes

Avocado Deviled Eggs

These avocado deviled eggs are a great cocktail party appetizer.  Give deviled eggs some unexpected flavor with fresh avocado instead of mayo.  If you are not a fan of cilantro, simple swap with fresh parsley.  These would also be delicious topped with crispy, crumbled bacon!

1 ripe avocado 6 hard boiled eggs 1 tsp. cilantro 3 tsp. lime juice 1 Tbsp. Vidalia onion 1 Tbsp. pickled jalapenos Salt and Pepper Paprika or Chili Powder for garnish Cholula Hot Sauce (optional)
Mash avocado with 3 egg yolks.  Reserve remaining 3 yolks for another use. You can make this mixture chunky or smooth.   Finely chop cilantro, onion and pickled jalapenos. 

Mix cilantro, lime juice, onion and pickled jalapenos into egg and avocado mixture.  Season with coarse sea salt and freshly ground black pepper.  Garnish with additional chopped pickles jalapeno if desired and a sprinkling of paprika or chili powder.

Add a dash of hot sauce to spice them up!

Fresh Home-Pressed Tomato Juice

What else can you do with all those juicy tomatoes?  Your neighbor gives you some to add to the bowl on your counter and you dread the thought of peeling and cooking down the tomatoes for hours to make a fresh sauce.  The alternative is to make yourself some delicious, fresh tomato juice.  There is no peeling necessary - just the help of a food mill.  For breakfast, add a squeeze of fresh lemon juice and some freshly ground black pepper or fix yourself a spicy Bloody Maria.
Fresh Tomato Juice
3 lbs. fresh tomatoes (about 12 medium) 1 rib celery, including leaves 1/2 medium Vidalia onion 1 tsp. salt 1 tsp. sugar
Wash tomatoes.  Cut into quarters.  Remove core and add to a heavy saucepan.  Add celery and onion and simmer about 30 minutes, or until tomatoes break down. Pass through a food mill to remove skin and seeds. To each quart of juice, add 1 tsp. each of salt and sugar. Chill at least 4 hours or overnight.

Makes 1 quart
BLOODY MARIA
2 wedges lime 2 Tbsp. Old Bay Seasoning or celery salt Kosher salt and freshly ground black pepper 12 oz. Blue Agave blanco tequila 3 Tbsp. freshly squeezed lime juice 2 tsp. Worcestershire sauce 1/2 tsp. hot sauce (or to taste) 2 tsp. balsamic vinegar 1 Tbsp. prepared horseradish 4 cups fresh Home-Pressed tomato juice Celery stalks or scallions
To prepare the glasses, rub the rim of each glass with a lime wedge.  On a saucer, combine the Old Bay Seasoning or celery salt, 1 tsp. salt and 1/4 tsp. black pepper.  Invert the glass and dip the rim of the glass into the mixture.  Set aside.
Combine tequila, lime juice, Worcestershire, hot sauce, balsamic vinegar, horseradish and tomato juice.  Add a pinch of the Old Bay salt mixture and stir well to combine.

Fill cocktail glasses with ice and fill with your fresh Bloody Maria mixture.  Garnish with celery stalks or scallions.  Garnish are not limited to celery stalks.  Garnish contenders include dill pickle spears, pickled jalapeno slices, green olives, lemon slices, bacon, basil and hard-boiled eggs.

Enjoy!