Recipe of the Week

Thursday, January 17, 2013

Southwestern Shredded Pork Taquitos

Quick and easy meals are becoming a must in our fast paced lives, here is a recipe that meets the needs of working families who would rather spend more time enjoying dinner than cooking it. Clean up is easy with this recipe too! The baked, not fried, approach makes it healthier than most taquito recipes. If you have a large family who can eat 20 taquitos, great. If not, you can also freeze some to bake at a later date. Whoohoo, two meals for the preparation time of one! Don't you love when an easy meal becomes even easier for a second one? 

Southwest Shredded Pork Taquitos


- 1 LB Triple T's fully cooked Shredded Pork
- 16 oz bag of frozen corn, thawed and cooked
- 16 oz can of black beans, rinsed and drained
- 1/2 cup cilantro, chopped
- 1 teaspoon minced garlic
- 1/4 cup onion, chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 cups monterey jack cheese
- 20 medium sized flour tortillas

Optional toppings: Salsa, Sour Cream


In a large bowl, mix all of the above ingredients except the tortillas. 

Spoon a heaping 1/3 cup of the mixture along one side of the tortilla and begin rolling.

Continue to roll until you get to the other side of the tortilla shell.

Place on a greased baking sheet and bake in a 350° pre-heated oven for 25-30 minutes, or until the cheese has melted.

Serve on a plate, topped with salsa and sour cream. Or easily transform this entree into an appetizer for a large gathering by cutting the taquitos into 2.5 - 3" pieces.


Friday, January 4, 2013

Bratwurst Breakfast Burritos

Are you sick of the quick bowl of cereal or breakfast bar before you start your work day? Wouldn't it be awesome to have a warm breakfast that doesn't leave your stomach growling after an hour? Let the below recipe be your walk out the door breakfast solution. This recipe makes 8 hunger satisfying burritos that you can wrap in foil and freeze for 8 work days of good morning enjoyment.

Cheesy Hash Brown Bratwurst 

Breakfast Burritos


- 1 LB package of Triple T's Cheesy Hash Brown Bratwursts
- 8 Large Flour Burrito Tortillas
- 10 Eggs
- 14 oz. Jar Salsa
- 14 oz. Can of Refried Beans
- Shredded Cheddar Cheese


Pan fry the package of cheesy hash brown bratwursts, cut into 1/2 inch slices and then halve the slices, put to side. Combine salsa and refried beans in a large sauce pan and heat over medium heat. Cook 5 eggs at a time in a medium skillet to scramble. Lay out tortilla shell, add 1/3 cup of the scrambled egg on top.

Add a small handful of bratwurst chunks, approximately 12-14 pieces, over top of the eggs.

Pour 1/3 cup of the salsa refried bean mixture over the top.

Sprinkle preferred amount of cheddar cheese, but remember the bratwursts already have cheese in them, so don't over do it on the cheese.

Then fold as pictured below and place on baking sheet. Bake 3-4 at a time in 350° preheated oven for 20 minutes.

No need to bake them if you plan to wrap them up in foil and freeze them. Simply wrap and freeze.

Thaw out in the refrigerator the evening before you plan to bake them for breakfast. Then when you wake in the morning, keep the burrito in the foil and bake on 350° for 20-25 minutes or until center is warm. Leave in the foil and rip at side, revealing one side of the burrito for easy on the go transportation.