Tag Archive for Spinach

Ground Beef Wonder

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Delicious Ground Beef Wonder - The Surprised Gourmet

Delicious Ground Beef Wonder comes together with the help of leftovers

Ground Beef Wonder is one of those delightful dishes that comes together when you’re just looking for something to eat.

If you cook very much, you’re going to have leftovers from time to time. It’s what you do with those leftovers that makes a difference. This Ground Beef Wonder came together with some simple ingredients I keep on hand, along with a little leftover Mac and Cheese, some leftover Farfalle in Alfredo Sauce, and a tad bit of leftover sausage gravy.

In a sauce pan on medium heat, add 1 tablespoon olive oil and 1/2 medium sweet onion, finely chopped. Let that saute for about a minute then add 1 tablespoon minced garlic. Saute 30 to 40 seconds and add 1 1/2 Roma tomatoes (seeded and diced into small pieces) Saute 30 to 40 seconds and add one pound cooked ground beef. (Precook the ground beef and add just a bit of water to get all the flavors infused before pouring into the sauce pan.)

Ground Beef Wonder - The Surprised Gourmet

Leftovers come together to make a tasty Ground Beef Wonder

Mix well, add 1/4 cup Farfalle in Alfredo Sauce and cook 30-40 seconds. Mix well, add 2 1/2 cups Mac and Cheese, cook 30 seconds. Add 1/2 cup sausage gravy. Let all ingredients incorporate and heat up all the way through. Taste for seasoning to see if you want to add anything else. Finish it off by adding 1 cup finely chopped spinach and stir well.

Remove from heat and serve.

This would be a hard recipe to recreate exactly this way as you may not have all the leftover ingredients. However, take what you have and create your own Ground Beef Wonder by adding bits of dishes you’ve enjoyed. You may be pleasantly surprised at what you create.

Thanks for stopping by. If you decide to give this recipe a try or your own version of it, be sure to drop back by and let me know how it turns out. If you post your results online, tag it with #thesurprisedgourmet as I’m always happy to hear how a recipe turns out for you.

Cucina Felice!

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Ground Beef Wonder

Prep time: 

Cook time: 

Total time: 

Serves: 4-6 Servings

Using leftovers can sometimes result in a tasty new dish
Ingredients
  • 1 Tablespoon olive oil
  • ½ Sweet onion, finely chopped
  • 1 Tablespoon minced garlic
  • 1½ Roma tomatoes, seeded and diced into small pieces
  • 1 Pound cooked ground beef
  • ¼ Cup Farfalle in Alfredo Sauce
  • 2½ Cups Mac and Cheese
  • ½ Cup sausage gravy
  • 1 Cup finely chopped spinach
Instructions
  1. In a sauce pan on medium heat, add 1 tablespoon olive oil and ½ medium sweet onion, finely chopped. Let that saute for about a minute then add 1 tablespoon minced garlic. Saute 30 to 40 seconds and add 1½ Roma tomatoes (seeded and diced into small pieces) Saute 30 to 40 seconds and add one pound cooked ground beef. (Precook the ground beef and add just a bit of water to get all the flavors infused before pouring into the sauce pan.)
  2. Mix well, add ¼ cup Farfalle in Alfredo Sauce and cook 30-40 seconds. Mix well, add 2½ cups Mac and Cheese, cook 30 seconds. Add ½ cup sausage gravy. Let all ingredients incorporate and heat up all the way through. Taste for seasoning to see if you want to add anything else. Finish it off by adding 1 cup finely chopped spinach and stir well.
  3. Remove from heat and serve.

 

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Southwestern Style Salad

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Southwestern Style Salad - The Surprised Gourmet

Southwestern Style Salad is colorful and loaded with flavor

While temperatures are beginning to dip to cooler digits in parts of the U.S., it’s never a bad time for a tasty Southwestern Style Salad.

A quick dish to fix after a long day of work or when you just want something a little different. Easy to prepare, this salad is colorful and flavorful featuring avocado.

Take 4 Roma tomatoes – half, seed and dice into 1/4-inch cubes. Place in large bowl. Add 1 tablespoon minced garlic, 1 small jalapeno (seeded, finely minced), 1 can (15 1/4 ounces) whole kernel corn, 1 ripe avocado (seeded, peeled, diced), 2 tablespoons sugar, 2 tablespoons lime juice, fresh ground black pepper to taste, fresh ground kosher salt to taste, 1/2 small onion (finely minced), and 6 strips of crisp bacon (finely chopped).

Delicious Southwestern Style Salad - The Surprised Gourmet

Southwestern Style Salad is good anytime of the year

Toss together. Put fresh spinach on plates, add salad and top with your favorite shredded cheese and serve.

What could be more simple than that? It doesn’t have to be a hot, humid day to enjoy this cool, delicious salad.

Thanks for dropping by today. Do you enjoy salads throughout the year or do you only eat them during the warm months? If you give this a try, be sure to stop back by and let me know how it turned out for you. If you post it online, just tag it with #thesurprisedgourmet. I’m always interested in knowing how you like the recipe.

Cucina Felice!

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Southwestern Style Salad

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Total time: 

Serves: 4-6 servings

Never too cool for a tasty salad with avocado
Ingredients
  • 4 Roma tomatoes, halved, seeded, diced into 1/-4 inch cubes
  • 1 Tablespoon minced garlic
  • 1 Small jalapeno, seeded, finely minced
  • 1 Can (15¼ ounces) whole kernel corn
  • 1 Ripe avocado, seeded, peeled, diced
  • 2 Tablespoons sugar
  • 2 Tablespoons lime juice
  • Fresh ground black pepper to taste
  • Fresh ground kosher salt to taste
  • ½ Small onion, finely minced
  • 6 Strips crisp bacon, finely chopped
  • Fresh grated Parmesan cheese to taste
  • Spinach to taste
Instructions
  1. Take 4 Roma tomatoes - half, seed and dice into ¼-inch cubes. Place in large bowl. Add 1 tablespoon minced garlic, 1 small jalapeno (seeded, finely minced), 1 can (15¼ ounces) whole kernel corn, 1 ripe avocado (seeded, peeled, diced), 2 tablespoons sugar, 2 tablespoons lime juice, fresh ground black pepper to taste, fresh ground kosher salt to taste, ½ small onion (finely minced), and 6 strips of crisp bacon (finely chopped).
  2. Toss together. Put fresh spinach on plates, add salad and top with your favorite shredded cheese and serve.

 

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Cube Steak Roulade

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Cube Steak Roulade - The Surprised Gourmet

Cube Steak Roulade is tender and moist

Tired of preparing cube steak the same old way time after time? Try Cube Steak Roulade for a new twist on an old favorite.

Cube steak can sometimes be a bit tough if fried. The roulade is a way to enjoy it without frying so it’s tender and moist.

Mix the following ingredients in a large bowl: 1 cup julienned spinach, 1 cup shredded Mexican Blend cheese, 2 tablespoons minced garlic, 1 large beaten egg, 1/2 cup finely chopped sweet onion, 1/4 cup crushed saltine crackers, 2 tablespoons mayonnaise, 1/4 teaspoon fresh ground kosher salt, and 1/4 teaspoon fresh ground black pepper. Combine the ingredients well and set aside.

Preheat oven to 350 degrees.

Cube Steak Roulade - The Surprised Gourmet

The spinach mixture goes down the middle of the Cube Steak Roulade

Put a layer of clear plastic wrap on the counter or table that will hold a 10-inch by 18-inch piece of meat. Place 1.5 pounds of cube steak down the center of the wrap overlapping the pieces of meat. Place a second layer of plastic wrap on top of the meat to match the one underneath. Using a meat mallet, pound the steak into a thinner 10-inch by 18-inch rectangle. The plastic will keep the meat from sticking to the mallet. Remove top layer of plastic and sprinkle steak with fresh ground kosher salt and fresh ground black pepper.

Take the spinach mixture and spoon it right down the middle of the flattened steak. Take one side, using the plastic wrap to get started, and begin to roll over the stuffing mixture tucking the ends in to enclose the mixture. As you roll, peel the plastic wrap back and use your fingers to pinch and roll. Try to keep the roll as tight as possible. Place the roll on a sheet of aluminum foil.

Cube Steak Roulade - The Surprised Gourmet

Roll up Cube Steak Roulade to cook

Sprinkle top of meat roll with garlic salt. Pull the foil up to the center, roll the foil down and twist the ends to secure. Place the roll, seam side down, on a baking sheet and place in a preheated 350 degree oven for 30 minutes.

When the steak is done, carefully pour the juice out of the aluminum roll into a saucepan. Heat on high and add 1 tablespoon sour cream and 2 tablespoons mashed potatoes to thicken up for a sauce. Add more depending on how thick you want the sauce. You can also use instant potato flakes or cornstarch to do the thickening. Bring to a boil and reduce by half cooking about 3 minutes. You can also include the pan scrapings from the foil for added flavor. Whisk together keeping a close eye not to let it burn and cook another 2 minutes.

Slice the meat roll and drizzle pan sauce over each piece. Serve with cole slaw, biscuits or your favorite side dish for an appetizing meal.

Thanks for visiting today. Do you like cube steak? What ways do you prepare cube steak for your family? Hope you give this recipe a try. If you do, be sure to drop back by and let me know how it turns out. If you post online, just tag it with #thesurprisedgourmet. I’m always happy to hear how a recipe turns out for you.

Cucina Felice!

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Cube Steak Roulade

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 4 servings

Enjoy cube steak without frying
Ingredients
  • 1 Cup julienned spinach
  • 1 Cup shredded Mexican Blend cheese
  • 2 Tablespoons minced garlic
  • 1 Large egg, beaten
  • ½ Cup sweet onion, finely chopped
  • ¼ Cup crushed saltine crackers
  • 2 Tablespoons mayonnaise
  • ¼ Teaspoon fresh ground kosher salt
  • ¼ Teaspoon fresh ground black pepper
  • 1.5 Pounds cube steak
  • Garlic salt to taste
  • SAUCE
  • Juice from cube steak roll
  • 1 Tablespoon sour cream
  • 2 Tablespoons mashed potatoes (instant potato flakes or cornstarch)
Instructions
  1. Mix the following ingredients in a large bowl: 1 cup julienned spinach, 1 cup shredded Mexican Blend cheese, 2 tablespoons minced garlic, 1 large beaten egg, ½ cup finely chopped sweet onion, ¼ cup crushed saltine crackers, 2 tablespoons mayonnaise, ¼ teaspoon fresh ground kosher salt, and ¼ teaspoon fresh ground black pepper. Combine the ingredients well and set aside.
  2. Preheat oven to 350 degrees.
  3. Put a layer of clear plastic wrap on the counter or table that will hold a 10-inch by 18-inch piece of meat. Place 1.5 pounds of cube steak down the center of the wrap overlapping the pieces of meat. Place a second layer of plastic wrap on top of the meat to match the one underneath. Using a meat mallet, pound the steak into a thinner 10-inch by 18-inch rectangle. The plastic will keep the meat from sticking to the mallet. Remove top layer of plastic and sprinkle steak with fresh ground kosher salt and fresh ground black pepper.
  4. Take the spinach mixture and spoon it right down the middle of the flattened steak. Take one side, using the plastic wrap to get started, and begin to roll over the stuffing mixture tucking the ends in to enclose the mixture. As you roll, peel the plastic wrap back and use your fingers to pinch and roll. Try to keep the roll as tight as possible. Place the roll on a sheet of aluminum foil.
  5. Sprinkle top of meat roll with garlic salt. Pull the foil up to the center, roll the foil down and twist the ends to secure. Place the roll, seam side down, on a baking sheet and place in a preheated 350 degree oven for 30 minutes.
  6. SAUCE
  7. When the steak is done, carefully pour the juice out of the aluminum roll into a saucepan. Heat on high and add 1 tablespoon sour cream and 2 tablespoons mashed potatoes to thicken up for a sauce. Add more depending on how thick you want the sauce. You can also use instant potato flakes or cornstarch to do the thickening. Bring to a boil and reduce by half cooking about 3 minutes. You can also include the pan scrapings from the foil for added flavor. Whisk together keeping a close eye not to let it burn and cook another 2 minutes.
  8. Slice the meat roll and drizzle pan sauce over each piece. Serve with cole slaw, biscuits or your favorite side dish for an appetizing meal.

 

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Mac and Cheese With Crab Salad

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Homemade Mac and Cheese with Crab Meat - The Surprised Gourmet

Homemade Mac and Cheese with Crab Salad is comfort food at its best

Nothing says comfort food quite like mac and cheese, but make it homemade Mac and Cheese with Crab Salad and you have extra comfort.

When that mac and cheese is made from scratch mere words can’t describe the gooey goodness. This method may take a bit longer than using the box version, but well worth the effort. A melt-in-your mouth taste you won’t be able to resist.

Boil 8 ounces of large elbow noodles according to the package directions. You want the noodles al dente or firm to the tooth so that it will have a little bite to it when added to the cheese sauce. This way it can absorb more of the cheese. I use Ronco Large Elbows because they seem to hold up better.

Put 3 cups of milk in a saucepan on medium heat. You want the milk to just begin to bubble, not boil.

In another saucepan (one large enough to hold everything) melt 1 stick (1/2 cup) butter and add 1/2 cup all-purpose flour. Once it’s incorporated and a pale yellow, let the mixture cook for 30 seconds and take it off heat. Whisk constantly as it’s making this blonde roux as not to let it burn.

Mac and Cheese with Crab Salad - The Surprised Gourmet

Comfort food in the form of Homemade Mac and Cheese with Crab Salad

When you take the roux off the heat continue to whisk vigorously as you add a little milk in. Continue whisking and adding the milk a little at a time until all is incorporated. Whisk until you have a silky smooth sauce that coats the back of a spoon. Put back on heat and slowly add 2 cups of  grated sharp cheddar cheese in a little at a time, continuing to whisk as the cheese melts.

Once all the cheese is melted, add 2 teaspoons fresh ground kosher salt to help with the cheese flavor. Taste your sauce. If it doesn’t seem cheesy enough, add a little more salt to aid the flavor. You can use any type of cheese you prefer for this dish. I just like the taste of the sharp cheddar.

Drain the noodles and slowly add to the cheese sauce. You can place the mac and cheese in a casserole dish and top with more cheese and bread crumbs. Pop it in a preheated 350 degree oven for 10 minutes for a different taste. I personally like mine drowning in a lot of creamy and gooey cheese sauce so I serve it without baking it.

Crab Salad

A crab salad goes well with a big dish of homemade mac and cheese. Chop spinach (the amount depends on the size salad you want) and place in two bowls. Split, seed and finely dice 1 Roma tomato. Sprinkle tomato over spinach. Cut 8 ounces of crab meat into 3/4-inch chunks and toss with spinach and tomato. I use Louis Kemp Crab Delights Leg Style Imitation Crab Meat.

For the dressing whisk together 3 tablespoons mayonnaise and 1 tablespoon Italian White Wine Vinegar. Drizzle mixture over salad, top with freshly grated Parmesan cheese and serve. These ingredients will make approximately 2 servings of the salad.

It doesn’t take a table full of dishes to be a delectable meal. Combine some of your favorite comfort foods for a meal that will be satisfying in so many ways.

Appreciate you dropping by today. Is mac and cheese a comfort food for you? What are your comfort foods? Hope you’ll give these recipes a try. If you do, please be sure to drop back by and let me know how they turned out for you. If you post them online, just add the tag #thesurprisedgourmet. I’d love to know what you think

Cucina Felice!

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Mac and Cheese With Crab Salad

Prep time: 

Cook time: 

Total time: 

Serves: 6-8 servings

Comfort food at its best is a dish of homemade mac and cheese with a crab salad
Ingredients
  • MAC & CHEESE
  • 8 Ounces large elbow noodles
  • 3 Cups milk
  • 1 Stick (1/2 cup) butter
  • ½ Cup all-purpose flour
  • 2 Teaspoons fresh ground kosher salt
  • 2 Cups extra grated sharp cheddar cheese
  • CRAB SALAD
  • 8 Ounces fully cooked crab meat
  • Spinach (amount depends on size of salad)
  • 1 Roma tomato, split, seeded and finely diced
  • Fresh grated Parmesan cheese (to taste)
  • DRESSING
  • 3 Tablespoons mayonnaise
  • 1 Tablespoon Italian White Wine Vinegar
Instructions
  1. Boil 8 ounces of large elbow noodles according to the package directions. You want the noodles al dente or firm to the tooth so that it will has a little bite to it when added to the cheese sauce. This way it can absorb more of the cheese.
  2. Put 3 cups of milk in a saucepan on medium heat. You want the milk to just begin to bubble, not boil.
  3. In another saucepan (one large enough to hold everything) melt 1 stick (1/2 cup) butter and add ½ cup all-purpose flour. Once it's incorporated and a pale yellow, let the mixture cook for 30 seconds and take it off heat. Whisk constantly as it's making this blonde roux as not to let it burn.
  4. When you take the roux off the heat continue to whisk vigorously as you add a little milk in. Continue whisking and adding the milk a little at a time until all is incorporated. Whisk until you have a silky smooth sauce that coats the back of a spoon. Return to heat and slowly add 2 cups of extra grated sharp cheddar cheese in a little at a time, continuing to whisk as the cheese melts.
  5. Once all the cheese is melted, add 2 teaspoons fresh ground kosher salt to help with the cheese flavor. Taste your sauce. If it doesn't seem cheesy enough, add a little more salt to aid the flavor. You can use any type of cheese you prefer for this dish.
  6. Drain the noodles and slowly add to the cheese sauce. You can place the mac and cheese in a casserole dish and top with more cheese and bread crumbs. Pop it in a preheated 350 degree oven for 10 minutes for a different taste.
  7. Crab Salad
  8. Chop spinach (the amount depends on the size salad you want) and place in two bowls. Split, seed and finely dice 1 Roma tomato. Sprinkle tomato over spinach. Cut 8 ounces of crab meat into ¾-inch chunks and toss with spinach and tomato.
  9. For the dressing whisk together 3 tablespoons mayonnaise and 1 tablespoon Italian White Wine Vinegar. Drizzle mixture over salad, top with freshly grated Parmesan cheese and serve. This amount will make approximately 2 servings of salad.

 

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Potato Pancake Florentine

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Potato Pancake for breakfast - The Surprised Gourmet

Potato Pancake Florentine is delicious for breakfast or dinner

Lately we seem to be on a food merry-go-around of sorts using the same ingredients everyday, but coming up with different dishes is how I created my Potato Pancake Florentine meal.

One of the main ingredients I tend to use a great deal is spinach. I use it instead of lettuce and find that I’m using it in more and more dishes. It’s one of those foods that we enjoy and besides, it’s good for you.

With my busy work schedule we only get to enjoy breakfast as a family on weekends and then sometimes only on Sundays. Because of this and the fact that it’s a meal we really enjoy, we have a habit of eating breakfast for dinner from time to time.

Deciding to combine breakfast and dinner the other evening I came up with these tasty potato pancakes filled with nutritious julienned  spinach.

It all started with 1 cup of leftover mashed potatoes. This is one dish that is so handy I’m tempted to make extra potatoes when I prepare them just so I’ll have leftovers to use in some other dish.

Potato Pancake - The Surprised Gourmet

A tasty dish the family will enjoy anytime of day

Putting a non-stick skillet on medium high, I gave it a splash (about 1 tablespoon) of Canola oil to make sure it was lightly coated. In a bowl, I slightly beat 2 large eggs, added the mashed potatoes, 1/4 cup milk, 1/4 cup plain flour, 1/4 teaspoon baking powder, a pinch of baking soda, 1/2 teaspoon Lawry’s Garlic Salt, 1/2 cup julienned deli-style ham, 1/3 cup julienned spinach, 5 leaves of basil (julienned), 1/4 cup shredded Mexican Blend cheese, fresh ground black pepper (to taste), and fresh ground kosher salt (to taste). I combined all the ingredients until it was a batter-consistency.

Using 1/3 cup measuring cup, I dropped the mixture into the hot skillet making the pancakes about 6 to 7 inches in diameter. I cooked them about 2 to 3 minutes until they were golden brown and could be flipped over without tearing apart.

Tasty Potato Pancakes - The Surprised Gourmet

Quick and easy Potato Pancake Florentine

In a cast iron skillet I scrambled 1 egg with Kraft Velveeta Sharp Cheddar Cheese for the garnish. On top of that I added 1 tablespoon of julienned ham and a dollop of sour cream with a wedge of a Roma tomato on the side.

Mashed potatoes (or creamed potatoes to some) are always good. I love potatoes just about any way you can prepare them. Are you a mashed potato fan? Have you used them in any other dishes as an ingredient?

Thanks for poppin in. Hope you’ll give this a try. If you do, be sure to stop back by and let me know how it turned out for you or if you post it online tag it with #thesurprisedgourmet.

Cucina Felice!

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Potato Pancake Florentine

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Prep time: 

Cook time: 

Total time: 

Serves: 4 servings

You can enjoy this delicious Potato Pancake Florentine recipe for dinner or breakfast
Ingredients
  • 1 Cup mashed potatoes
  • 1 Tablespoon Canola oil
  • 2 Large eggs
  • ¼ Cup milk
  • ¼ Cup plain flour
  • ¼ Teaspoon baking powder
  • A pinch of baking soda
  • ½ Teaspoon garlic salt
  • ½ Cup deli-style ham, julienned
  • ⅓ Cup spinach, julienned
  • 5 Leaves of basil, julienned
  • ¼ Cup shredded Mexican Blend cheese
  • Fresh ground black pepper (to taste)
  • Fresh ground kosher salt (to taste)
  • GARNISH
  • 1 Large egg
  • 1 Slice Velveeta sharp cheddar cheese
  • 1 Tablespoon julienned ham
  • Dollop of sour cream
  • 1 Roma tomato, cut into wedges
Instructions
  1. Put a non-stick skillet on medium high, give it a splash (about 1 tablespoon) of Canola oil to make sure it was lightly coated. In a bowl, slightly beat 2 large eggs, added the mashed potatoes, ¼ cup milk, ¼ cup plain flour, ¼ teaspoon baking powder, a pinch of baking soda, ½ teaspoon garlic salt, ½ cup julienned deli-style ham, ⅓ cup julienned spinach, 5 leaves of basil (julienned), ¼ cup shredded Mexican Blend cheese, fresh ground black pepper (to taste), and fresh ground kosher salt (to taste). Combine all the ingredients until it is a batter-consistency.
  2. Using ⅓ cup measuring cup, drop the mixture into the hot skillet making the pancakes about 6 to 7 inches in diameter. Cook about 2 to 3 minutes until they are golden brown and can be flipped over without tearing apart.
  3. In a cast iron skillet scrambled 1 egg with Kraft Velveeta Sharp Cheddar Cheese for the garnish. On top of that add 1 tablespoon of julienned ham and a dollop of sour cream with a wedge of a Roma tomato on the side.

 

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Enjoy A Burrito

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Easy Burritos - The Surprised Gourmet

Burritos are a quick and easy meal that is filled with loads of goodness

It’s the second day of October already, a good time to slow down your pace and enjoy a burrito.

The wonderful thing about burritos is you can use such a vast array of ingredients to fill them. Traditionally when you hear burrito you might think meat (usually ground beef) and refried beans as the filling along with some lettuce, tomatoes, cheese and sour cream. But you can also use rice, salsa, guacamole, chili peppers, well you get the picture.

You can even change things up and make the burrito for breakfast. These can include such fillings as scrambled eggs, potatoes, sausage, onions, and basically anything you want.

Burrito ingredients - The Surprised Gourmet

Fillings for burritos can be anything you like

I made a simple burrito the other night using a few ingredients we always have in the refrigerator. I heated the tortilla shells in the microwave for about 7 seconds just to make them easier to roll.

I put about a tablespoon of sour cream on each of the four tortilla shells and smoothed it out. Then I generously layered spinach (about a cup) over the sour cream. I followed that with slices of deli-style ham (three slices to a shell). I topped it off by sprinkling shredded Mexican Blend cheese (1/4 cup per shell) and putting a layer of thinly-sliced mushrooms down the center. I used one mushroom per shell saving several slices for the top. After rolling up the burritos, I added a little more sour cream, shredded cheese and the remaining slices of mushroom to the top of each.

Burritos on a plate - The Surprised Gourmet

Make your burritos simple or complicated

Burritos can be simple or as complicated as you want them to be. They’re a quick, easy and fun meal that can be filled with lots of tasty ingredients. You can load’em down so you have to use a fork to eat them or keep it simple so you can pick them up to eat. Either way, have fun with your food and add your favorite ingredients.

Stay traditional or think outside the box adding ingredients you’ve never had in a burrito before. There’s nothing set in stone that says you have to have things a certain way. Experimenting with food is one of the joys of cooking. You’ll be surprised sometimes by the wonderful dishes you create when you let your imagination take over.

Thanks for stopping by today. Are you a fan of burritos? What are your favorite ingredients? What’s the most unusual ingredient you’ve tried in a burrito? If you try this recipe, be sure to stop back by and let me know how you liked it or if you post it online include the tag #thesurprisedgourmet. Always like to know how the recipes turn out for you.

Cucina Felice!

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Enjoy A Burrito

Prep time: 

Total time: 

Serves: 2 servings

Burritos can be made with a vast array of ingredients making them quick and easy to prepare.
Ingredients
  • 4 Tortilla shells
  • 4 Tablespoons sour cream
  • 1 Cup spinach
  • 12 Slices deli-style ham
  • 1 Cup shredded Mexican Blend cheese
  • 4 Mushrooms, thinly sliced
Instructions
  1. Warm tortilla shells in microwave for 7 seconds to make them easier to roll.
  2. Put about a tablespoon of sour cream on each of the four tortilla shells and smooth it out. Generously layer spinach over the sour cream. Follow that with 3 slices of deli-style ham per shell. Top it off by sprinkling ¼ cup shredded Mexican Blend cheese per shell and add a layer of thinly-sliced mushrooms down the center. Use one mushroom per shell saving several slices for the top. After rolling up the burritos, add a little more sour cream, shredded cheese and the remaining slices of mushroom on top.

 

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