Cowboy Scramble Recipes

TEXAS COWBOY STEW

Steps:

• Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
• Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.

COWBOY SCRAMBLE

Steps:

• Dice the onion and pepper.
• Peel the potatoes and dice them.
• Sauté, in the butter over medium heat, onion, potatoes, and pepper until the potatoes are almost tender.
• While the vegetables are cooking, mix the eggs, cheddar, basil, cilantro, salt, and pepper together in a bowl.
• Once the potatoes are nearly cooked, pour the egg mixture over the vegetables.
• Turn the heat down and continue cooking, while stirring often, until the eggs are done.
• Immediately after cooking, sprinkle the remaining cheddar over the scramble and let it melt.

COWBOY STROMBOLI

Steps:

• Preheat the oven to 375 degrees F.
• On a clean dry work surface sprinkled with flour, roll the dough into a 10 by 14-inch rectangle, making sure not to flip the dough over, just rotating by 90 degrees as needed. Once the dough is rolled out, sprinkle the mushrooms in the center, leaving a 2-inch border on all sides. Top with the beef, followed by half the cheese, then the chicken, in a stacked fashion. Top with the herbs, tomato sauce, and remaining cheese. Brush the edges with some of the egg wash. Fold the bottom and top edges over the filling, then fold the sides over twice, 1-inch at a time, resulting in a 6 by 14-inch tube. Brush the outside of the stromboli with the remaining egg wash, place on a sheet pan lined with parchment paper, and bake until firm and golden brown, 15 to 18 minutes. Remove from the oven and let rest for 5 minutes. Cut into 5 to 6 portions and serve.