Hello everyone and welcome back to another quarantine blog post. Today we are just going to do the usual, one savory recipe and one sweet recipe. The recipes I will be sharing with you guys are inspired by Mcdonalds. I was just really craving Mcdonalds, so I was like maybe I should do a blog post about similar foods they make. I hope everyone and their family is safe out there and is doing well. I know this pandemic will end soon and I know that for sure. The savory recipe I will be showing you is a breakfast burrito, and for the sweet recipe I will be showing you dole whip. Now further ado, let’s get started.
This breakfast burrito is nice and warm on the inside and is full of flavor. It’s great to eat this during anytime of the day, besides breakfast. It’s called a breakfast burrito because it mostly has ingredients you would use for breakfast.
- 2 cups frozen tater tots
- 2 tablespoons olive oil
- 8 links breakfast sausage, casing removed
- 8 large eggs, lightly beaten
- 1/3 cup half and half*
- Kosher salt and freshly ground black pepper, to taste
- 1 (16-ounce) can refried beans
- 8 (8-inch) flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 Roma tomatoes, diced
- 1/4 cup chopped fresh cilantro leaves
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Cook tater tots according to package instructions; set aside.
- Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.
- Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
- Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.* Place, seam-sides down, onto preparing baking sheet; cover.
- Place into oven and bake until heated through, about 12-15 minutes.
- Serve immediately.
Dole whip is a great dessert when it is hot and it has been hot lately in my house. It is just a great treat to have during quarantine.I got this idea because I wanted ice cream from Mcdonalds and pineapple, so thought why not mix the both together.
- 1/2 cup pineapple juice (or orange juice)
- 1/3 cup coconut milk
- 3 cups frozen pineapple
- 1 cup vanilla ice cream
- Gather all of your ingredients.
- Put the juice, coconut milk, pineapple then ice cream into your blender.
- Blend on high until completely blended, smooth and creamy, adding a little more juice to help it blend, if needed. It’s typically very thick, so you will need to stop and scrape down the sides.
- Spoon the mixture into glasses or ice cream cups and serve. If you’re feeling fancy, place the mixture into a piping bag with a star tip. Pipe it into the cups, add a little fresh pineapple garnish, and dig in.