A QUICK CHORIZO BREAKFAST WRAP

Open and squeeze one tube (approx. 2.7 oz.) of Ole’ Mexican Chorizo sausage into a medium skillet and heat it on low heat.

Cut into small pieces, enough onion to mix with the appropriate number of eggs you plan to cook. I cooked for two, so I used 3 eggs. The chorizo will make its own grease, but you will need to blot that out with a paper towel before adding the eggs.

Once the sausage is cooked through and the onion pieces are translucent, reduce heat and remove the skillet until you have seasoned the eggs with salt and pepper. Do not use as much as normal for scrambled eggs since the sausage contains a large amount of both!

Break the egg yokes and mix the chorizo, onions, and eggs into a batter. Put the skillet back on the heat and cook until eggs are done.

Hopefully, you have already prepared your coffee, and have placed one Ole’ Mexican Xtreme Wellness Tortilla wrap on a plate. I prepared 2 plates for the 3 egg scramble I made. I like to put a little Kraft Mayo with Olive Oil on my wraps!

Spread the chorizo and egg mixture evenly over the tortillas you have prepared and serve with hot black coffee!

A MEXICAN TWIST TO BREAKFAST PIZZA

I bought myself a new camera, not for Christmas, but for my wildflower and hiking hobby! So, this morning while we were engaged in cooking up a twist on our “breakfast pizza”, I made a few snaps of the yummy pizza being constructed!

The basics are the same, a roll of large Pillsbury “Big and Flaky” Crescent Rolls, a round pizza baking sheet or dish, some eggs, cheese, and some kind of meat!

While I gently coaxed the triangles of dough into the round shape of the Pampered Chef pizza dish, Judy chopped up some sandwich ham, cut and opened two rolls of Ole’ Mexican Food Chorizo Sausage, and half a small onion. In some EVVO she sautéed everything together until the onions turned translucent.

Having finished the dough, I then beat up 3 large eggs, added salt and pepper, and some diced jalapeños. I poured the mixture into the middle of the dough and worked it out evenly over the dough’s surface. I then took the skillet of ham, chorizo, and onions and sprinkled them over the beaten eggs. Finally, I layered on the Kraft Pizza Cheese!

I then popped the dish into a 375 degree pre-heated oven for about 20 minutes.

When the pie came out it had bubbled up in a few places, but as it began to cool it shrank back into a perfect pizza shape!

Let me tell you, coupled with our coffee, this was delicious!

We sat and watched CBS NEWS Sunday Morning, as we’ve been accustomed to doing since we were married almost 29 years ago! If you’ve never tried the taste of jalapeños with your morning coffee, you have missed an incredible taste sensation! The hot of the pepper and the coffee mingle romantically in your mouth…it can’t be described adequately, so just try…trust me!

CABBAGE, CHORIZO, AND BEANS

We did not go out for St. Paddy’s day, instead we, as usual, elected to stay in and enjoy something in the safety of home!

I found a large head of cabbage in the refrigerator, that we kept overlooking, and there were also two chorizo sausages left over from where we had scrambled it into some eggs for breakfast! “That’s good enough,” Judy said.

So, we did have cabbage on St. Patrick’s Day, but the chorizo was different from anyone else was probably having. Long the way, we found a can of pinto beans…we were in the big time now!

Judy cut the cabbage up and cooked it in olive oil with salt, pepper, and a couple of dashes of Spicy Ms. Dash! That combined with the chorizo made for a flavorful dish.

We got bowls, put a large helping of cabbage and chorizo into it and then ladled in a big scoop of beans right on top!

Yummmmy!

You can’t get any quicker or yummier!