Southwest Breakfast Burritos + Memorial Day recipes for the Grill

IMG_0265My step-son’s wedding was last weekend, so my daughter, Greta, came in from Chicago and stayed at our place for the two-day festivities. Having been out-of-town all week, I never had a minute prior to her arrival to make her favorite meals and treats. I wasn’t about to go grocery shopping after she arrived, so relied on cheeses, crackers, and frozen foods to fill in the crevices between dinner parties. 




I wanted to share just one (less boisterous) freshly made meal with Greta before she left. So while everyone slept in on Sunday morning, I bolted  to a neighborhood  grocery, then whipped up these yummy enchiladas. Total time from leaving for the store to pulling these out of the oven, less than 90 minutes.  

IMG_0267This recipe was shared with me by a friend, Brenda Paulsen, who made green chili huevos for a brunch last fall. Brenda’s from Arizona, and this is a favorite Southwest brunch recipe from her mom’s kitchen.

Trust me. If you make a similar version of this recipe, you will make it again. It’s quick to assemble – can even be made in advance and refrigerated prior to baking – it’s cost-effective, and a hand’s down crowd-pleaser, particularly after a night of revelry. 

Brenda’s recipe was easy to switch up, and you can ramp up the heat, or not, according to palates.  I used mild chilies and passed the hot sauce. I also used one of the Frontera brands of red (roasted tomato) enchilada sauce. Brenda used a green (tomatilla-based) sauce, which was not available to me at the store I shopped.  I do adore tomatillas, but it’s all good, and I sent Greta back to Chicago with the leftovers. 

Planning to inaugurate your grill over the Memorial Day weekend? Consider Flank Steak Fajitas, terrific party fare. Here are dozens of other well-tested recipes for the grill. 

Recipe: Southwest Breakfast Burritos


  • 12 large eggs
  • 1 tablespoon unsalted butter or canola oil, plus additional oil or cooking oil spray as needed for greasing baking pan.
  • 8-10 small (8-9 inch) tortillas (flour, corn or wheat)
  • 2-3 (4 ounce) cans chopped green chilies, mild or spicy
  • 8 ounces enchilada sauce, green or red
  • 2-3 cups shredded Monterey Jack
  • Chopped cilantro, optional
  • Your favorite hot sauce, for passing


  1. Pre-heat oven to 375 degrees.
  2. In a large bowl, whisk eggs until combined. Heat a large skillet over medium heat. Heat butter or oil, add eggs, and cook, tossing gently, until fluffy and firm, but not completely cooked; about 3 minutes. (Eggs will continues cooking in the burritos.) Stir one can of chilies, with their liquid, and 1 cup cheese into the eggs. Season to taste with kosher salt and freshly ground pepper, if desired.
  3. Coat or spray a casserole or baking dish, large enough to accommodate the burritos, with oil or cooking oil spray. Evenly divide eggs into tortillas and sprinkle 1-2 tablespoons of cheese on top of the eggs. Roll up the tortilla with the eggs and cheese inside. lining them up in the pan, seam side down.
  4. Stir another can of chills into enchilada sauce. Taste sauce, and add another can of chilis, if desired. Cover burritos with enchilada sauce and sprinkle with remaining cheese Bake, uncovered in middle rack of oven for 20 minutes, or until cheese is melted.

Number of servings (yield): 6

Active Time: 20 minutes

Bake Time: 20 minutes

Copyright © Peggy Lampman’s dinnerFeed.

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A Mess of Turnips & Greens – so easy & good


Hakurei Turnips

Hakurei Turnips (also known as salad turnips)

To all mothers and “mother-lovers”: Happy Mother’s Day.  Last week I battled, and fortunately dodged, tornados in Alabama on a road trip with daughter, Greta, and Aunt Jane – as close to my mother as I can get, aside from dreamland. Every bolt of lightening, every wail of the siren was worth enduring. Certainly because I was surrounded by family and memories, but also because I could indulge in favorite “nursery” foods: hop ‘n john, greens, anything-fried-you-name-it, and  grits – oh, those grits! – loaded with shrimp, butter, and andouille – the holy trinity of  soul.

Seasonal produce from Green Things Farm.

Seasonal produce from Green Things Farm.

My sister-in-law made easy greens one night, using bags of collards and bacon, which inspired the following recipe. Upon my return to Ann Arbor, I purchased a Japanese varietal of turnips and their greens called Hakurei from Green Things Farm – a local farm that sells their produce every Wednesday at The Farm at St. Joes, as well as many other area farmer’s markets. Love that St. Joe’s puts their money where their mouth is: in disease prevention; the hospital actively grows their own produce and supports local farms, thus promoting healthy eating habits.

So great that St. Joe's has taken such a massive initiative to promote healthy eating habits - witness their farm and market.

So great that St. Joe’s has taken such a massive initiative to promote healthy eating habits, via their farm and market.

These are undoubtedly the best turnips I’ve eaten in my life. A bit less spicy than their brothers, the sweet bulbous turnips and their greens can be eaten raw or cooked, per recipe below. The turnips don’t get much bigger than the size of a golf ball, and the best thing about them is they don’t need peeling. Low-labor! The skin is as tender as the flesh.

My husband, Richard, and I have been in turnip paradise the past couple of  weeks (we’re  very good customers), and I’m happy to be spooning them up for Mother’s Day.  I realize this is not traditional Mother’s Day fare. So here are some other (quite healthy for the most part) Mother’s Day blogs from  years gone by:  Waffles with Warm Strawberry Compote, Double Chocolate Chip Pancakes with Strawberry Syrup, Steak Diane, Grilled Salmon with Edamame and Oranges.

Recipe: Turnip Greens


  • 2 big bunches of baby turnips*, with greens attached
  • 4-6 pieces raw bacon cut into 1-inch pieces, hickory-smoked preferred
  • 1 small onion, sliced
  • 1-2 tablespoons olive oil, optional
  • 1/4 cup of apple cider vinegar, divided
  • Pepper vinegar, if available


  1. With a sharp knife, separate turnips from greens. Wash greens and chop into 2-3 inch pieces. Scrub turnips and leave whole. Reserve.
  2. In a heavy-bottomed stock pot, fry bacon over medium-low heat with onions. Add oil to pan, if needed, to keep onions from sticking to bottom of pan. Cook, occasionally stirring, until bacon begins to crisp and onions soften.
  3. Raise heat to high and deglaze pan with half of the vinegar, whisking bottom of pan to remove any stuck bacon bits. Add 8 cups of water, remaining vinegar, and greens to pot. When greens come to a boil, stir, then reduce heat to simmer and cook 15 minutes. Add the turnips and continue to cook until turnips are tender. (Note that if turnips are dissimilar in size, add the largest first and cook 15 minutes or so. Then add the smaller ones.) Season to taste with kosher salt, if needed, and freshly ground pepper. Pepper vinegar is a nice condiment to pass, if this is available to you.

* About 16-20 turnips. Hakarai turnips, preferred. If not available, use baby turnips as an alternative.

Number of servings (yield): 6-8 (leftovers are always a bonus)

Copyright © Peggy Lampman’s dinnerFeed.

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Golden Beet & Orange Relish

IMG_3922Last night I dreamed of beets. Beet relish, specifically. On recent travels, so many dishes were accompanied by a grated beet accoutrement – antipasto platters, a side dish with venison, a topping on a burger – making the food that would have been fine without the condiment, extraordinary. I’m missing beet relish, most surely since it’s figuring in my dreams, so made a version of my own.

The condiments we sampled in New Zealand varied in flavor – some spicy, some sweet – but all used a red varietal of red beets, and the beets were grated. I spied yellow beets at Whole Foods, and decided to use those instead of red, I could use a splash of sunshine.

IMG_3929Grating the beets with an old-fashioned box grater only took minutes, and for once I remembered to wear disposable gloves – I won’t be sporting yellow gloves for the next couple of days.

On-line, you’ll find dozens of recipes for beet chutney, all of them using red beets, and most incorporating raisins or currents and spiced with sub-continent seasonings typical of a good Indian chutney. So what’s the diff between a chutney and a relish? They’re both used as a condiment, and their names are generally interchangeable, but I’m guessing that although they are both savory, chutneys are jammier, chunkier and most often use some sort of fruit, whereas relishes are usually made with vegetables and often grated.

The symbiosis of fresh ginger, orange and coriander is a bright and wonderful thing – add currents or hot pepper, if desired. For dinner I stirred this into a pasta primavera – I’m thinking of topping it on turkey burger sliders tomorrow. Maybe I’ll use it as a topping on a crostini or bruschetta that has been smeared with goat cheese.

The verdict is out on how long it will keep its sparkle and zest confined to the refrigerator. I’m hoping at least a couple of weeks, but will update this post. (Update: keeps a solid month.) Here’s another marvelous dip using red beets: Beet and Yogurt Dip with Goat Cheese.

Recipe: Golden Beet and Orange Relish


  • 3 medium sized golden (or red) beets
  • 1/4 cup olive oil
  • 2 large shallots, peeled and diced (1/2 cup)
  • Zest and juice from 1 orange
  • Knob of ginger, grated (1-2 tablespoons)
  • 1 tablespoon sugar
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground coriander (ground from fresh seeds, if possible)


  1. Wearing plastic gloves, trim greens* and both ends, peel and grate. (You should have 4 packed cups of grated beets)
  2. Heat olive oil over medium-low heat, sauté shallots 4 minutes, stirring, then stir in orange zest, juice ginger, sugar, and vinegar. Stir in beets and cook an additional 6-8 minutes, or until your desired level of doneness, stirring in the coriander in the last couple of minutes.                                                                                                                             * The beet greens are marvelous sautéed in a bit of olive oil.

Yield: 2 1/4 cups

Time: 45 minutes

*I used 2 tablespoons, but enjoy a pronounced ginger flavor.

Copyright © Peggy Lampman’s dinnerFeed.






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