Breakfast
Entrées
Hot Honey Crispy Turkey and Waffles
Venezuelan Breakfast Arepa
The highlight of this delicious Venezuelan breakfast sandwich is the freshly prepared arepa. Scrambled egg, turkey bacon, turkey sausage, queso fresco, salsa and house-made avocado-cilantro sauce create a balanced blend of flavor for a complete morning meal.
Ingredients
Venezuelan Breakfast Arepa
2 strip(s)
1 ea.
White Corn Arepa, warm, split to form a pocket
1 ea.
Egg, scrambled
1 tbsp.
Queso fresco
1 ½ tbsp.
Roasted Corn and Black Bean Salsa
1 tbsp.
Avocado/Cilantro Sauce
Directions
- 1. Stuff the warm White Corn Arepa with scrambled egg, and then top with queso fresco, chopped turkey bacon and the turkey breakfast sausage crumbles.
- 2. Top with Roasted Corn and Black Bean Salsa.
- 3. Drizzle with Avocado/Cilantro Sauce.
Ingredients
White Corn Arepas
1 ¼ cup(s)
White corn arepa flour
½ tsp.
Sea salt
1 ¼ cup(s)
Water (100ºF)
5 oz.
Butter (room temperature)
¼ cup(s)
Jack cheese, shredded
Directions
- 1. Combine the arepa flour and salt. Blend well.
- 2. Slowly pour in the warm water while adding the butter and cheese. Blend well.
- 3. Form approximately 3-ounce dough balls, and then form into 4-inch x ½-inch cakes. Place them onto a lightly greased sheet pan. Cover with plastic wrap and refrigerate for 30 minutes.
- 4. Cook the arepas on a lightly oiled griddle or grill over medium heat. Cook the arepas for about 3–4 minutes per side. Turn only once. Serve warm.
Ingredients
Roasted Corn And Black Bean Salsa
5 ear(s)
Fresh corn
⅓ cup(s)
Olive oil
—
Salt and pepper, to taste
10 oz.
Grape tomatoes, washed and diced
1 can(s)
Black beans, drained
2 cup(s)
Green onions, ¼-inch cubes
4 clove(s)
Garlic, minced
2 ea.
Jalapeños, seeds removed, sliced thin
3 tbsp.
Fresh lime juice
¾ cup(s)
Fresh cilantro, chopped
1 tsp.
Hot sauce
1 tbsp.
Dark chili powder
1 tsp.
Ground cumin
Directions
- 1. Rub the fresh corn with 2 teaspoons of oil and season with salt and pepper.
- 2. Place into a 475°F preheated oven for 15–20 minutes or until golden brown on all sides.
- 3. Remove the corn from the oven and allow it to cool in a clean container covered with foil.
- 4. When the corn is cool, carefully remove the roasted kernels from the cob.
- 5. Combine the corn with all the remaining ingredients and blend well.
- 6. Chill the salsa in a sealed container for 1 hour before serving.
- 7. As an alternative, try our abbreviated Roasted Corn and Black Bean Salsa recipe.
Ingredients
Avocado/Cilantro Sauce
1 whole
Hass avocado, peeled and pitted
1 cup(s)
Cilantro with stems, tightly packed
1 ea.
Jalapeño
1 tbsp.
Garlic, minced
2 tbsp.
Lime juice
½ cup(s)
Canola oil
—
Hot sauce, a dash
—
Sea salt or kosher salt, to taste
¼ cup(s)
Tomatoes, diced
⅓ cup(s)
Green onions, sliced thin
Directions
- 1. Using a blender, combine all the ingredients except tomatoes and green onions. Blend until smooth.
- 2. Pour the blended sauce into a storage container, and then fold in the tomatoes and green onions.
- 3. Refrigerate for 1–2 hours before serving.
Recipe Twists
Swap and substitute to make it your own.
Ingredients
Roasted Corn And Black Bean Salsa
1 lb.
Frozen corn niblets
2 tsp.
Oil
—
Salt and pepper, to taste
1 cup(s)
Black beans, drained
½ cup(s)
Green onions, ¼-inch cubes
3 tbsp.
Fresh cilantro, chopped
½ cup(s)
Roasted Red Jalapeño Vinaigrette
Directions
- 1. Combine the corn, oil, salt and pepper and place on a parchment-lined pan.
- 2. Bake at 350°F in a convection oven for 30 minutes.
- 3. Once the corn has cooled, combine with the remaining ingredients and blend well.
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