Growing Boy Breakfast Burritos

The 14yo boy met with the football coach at school back in January.  The meeting went over how the season went for him (it didn’t for him, knee surgery #4 in July and working with an intense athletic PT rehab center until he was cleared for sports in December), and what he can do to prepare for next season.  Coach OB sees him growing and gaining some muscle, like 25# of muscle for next season.  They talked about off season nutrition and lifting. 

Off season nutrition went like this: eat protein and good fats, cut back on the cereal and drink your milk and eat your veggies.  So we are started with breakfast and eating eggs, an excellent source of protein. 

Louie’s Breakfast Burritos 

1 lb Jimmy Dean breakfast sausage

1 red pepper, chopped

1 onion, chopped

1 lb bacon

2 cups potato crowns, baked per package directions and chopped

14 eggs

Salt and pepper

2.5 cups grated Mexican blend cheese, divided

10 large burrito size tortillas

Cook bacon however you prefer, I like to bake it in the oven.  Chop into bite size pieces.  Bake potato crowns according to package directions, chop. 

Heat a large non-stick skillet over medium high heat.  Add sausage and brown, breaking into small pieces. Drain.  Add the chopped onion and red pepper.  Cook until it is all browned.   Add the chopped bacon and mix together.  Remove half into a freezer safe container and freeze for a second batch in a few weeks. 

In a large bowl, crack eggs, add salt and pepper and beat eggs.  (I used my immersion blender).  Add beaten eggs to skillet with remaining meat mixture.  

Cook eggs with meat, stirring often with a rubber spatula.  When eggs are almost done, add 1/2 cup grated cheese and the chopped potato crowns.  Stir it all up and continue cooking another minute until eggs are just about done.  Overcooking will yield dry eggs and no one likes dry eggs in a burrito. 🤮

Heat 10 large burrito tortillas on a low heat griddle.  

Taking one burrito at a time, spoon a generous serving spoonful of egg mixture into the center of the tortilla; add 1-2 tbsp of cheese.  Wrap up the tortilla and filling tightly and roll up into a square of foil. 

Wrap up all 10.  Put one in the fridge for tomorrow, the rest can go in a ziploc in the freezer. 

To reheat: wrap in a damp paper towel and microwave for 1-1:30 seconds.  Every morning, when Louie heats up a burrito, he takes one out of the freezer and puts in the fridge for the next day.  

 

Philadelphia Soft Pretzels

INGREDIENTS (yields 8 pretzels)

• ¾ cup Milk
• ¼ cup Water
• 1½ T Sugar
• 1 pkg active dry Yeast
• 2½ cups King Arthur (unbleached) Bread Flour or Wheat flour
• 2 T Butter (softened)
• 1¼ tsp Salt

ALKALINE BATH SOLUTION

• 3 cups warm to slightly hot Water
• ½ cup Baking Soda

DIRECTIONS (preheat oven to 450°F)

1. In a small saucepan heat and stir milk, 1/4 cup water and sugar over low heat until warm (110°F to 115°F). Pour into large bowl of an electric mixer that has a dough hook. Sprinkle with yeast then let stand about 5 minutes or until foamy.

Add flour, butter and salt. Using an electric mixer fitted with a dough hook, beat at low-speed for 2 to 3 minutes or until adequately combined scraping sides of bowl occasionally.

Beat on medium-low speed for 8 to 10 minutes or until a soft dough forms. Dough should pull away from sides of bowl but still be slightly sticky. If too sticky beat in some additional flour.

2. Turn out dough onto a clean, dry work surface. Knead a few times by folding and pressing dough, turning dough to knead uniformly then shape dough into a ball. Place in a lightly greased bowl turning once to grease surface of dough. Cover and let rise in a warm place for about an hour until approximately doubled in size.

3. Lightly grease a large baking sheet and set aside.

4. Punch down dough then turn out onto clean, dry work surface. Divide dough into eight equal portions. Roll and stretch each portion into a 30-inch-long rope. If dough resists stretching cover and let rest another 10 minutes or until fully relaxed.

5. Shape each pretzel into a U-shaped rope. Cross the ends over in an X then give it an additional twist. Finally, flip the ends over across down to the bottom of the U forming a classic pretzel shape. Press ends down to seal.

6. Prepare alkaline bath by dissolving ½ cup Baking Soda into 3 cups of water. Pour into baking dish or pan. Soak each Pretzel in the alkaline solution for two minutes then remove using a slotted spoon or spatula. Place each pretzel onto a paper towel to absorb any excess liquid. Arrange Pretzels 2 inches apart on prepared baking sheet.

7. Bake at 350°F for 10-12 minutes or until just golden brown. Let cool to room temperature then serve while still warm. 

Serve with Beer Cheese Recipe | Serious Eats

Pretzel Bites: 

Roll the eight pieces of dough into 10" ropes. Cut each rope crosswise into 6 to 10 equal pieces. Dip the pieces into the baking soda solution, place on a greased or parchment-lined baking sheet, and top with pretzel salt or sea salt. Bake in a 400°F oven for 12 to 15 minutes, until golden brown. Remove from the oven, and roll the bites in melted butter; about 6 tablespoons should do it.

Summit Hill Chicken

1 (4-ounce) package dried beef
8 strips bacon, partially cooked
4 whole chicken breasts, halved, skinned and boned
1 can cream of mushroom soup (10.75 oz)
1 cup dairy sour cream

Line 13x9x2 inch casserole with dried beef. Wrap 1 strip of bacon around each chicken breast half; place in casserole.


Combine and soup and sour cream; pour over chicken. Cover casserole with foil. Bake at 325 for 2 hours; uncover casserole, sprinkle with smoked paprika, and bake 1 hour.

Serve with egg noodles and green beans.

This is the original recipe from the cookbook called "From Minnesota- More than a Cookbook."  It was originally called 'High Tech Chicken," but later renamed by MCJ when he moved to Milwaukee.  It was MCJ's favorite dish when he came home from college, and remains a favorite.