Soft scrambled eggs, crispy bacon, chipotle peppers, cheese, and spinach, all stuffed into flour tortillas and cooked until golden. Top these quesadillas with a spicy avocado for a complete breakfast. Perfect for storing in the freezer to have on hand for busy mornings.
Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes Servings 4 Calories 554 kcal
6 large eggs
1 tablespoon butter at room temperature
1 can (4 ounce) diced green chiles
1-2 chipotle peppers in adobo, finely chopped
4 whole wheat or regular flour tortillas
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded pepper jack cheese
4 slices cooked crispy bacon, lightly crumbled
1-2 cups baby spinach or arugula
2 tablespoons fresh chopped chives
extra virgin olive oil, for cooking
1/2 cup fresh cilantro
1 tablespoon fresh chopped chives or green onions
1 jalapeño, seeded and chopped
juice from 1 lime
1 avocado, diced
1. Whisk together the eggs and a pinch of salt in a medium bowl.2. Melt 1 tablespoon butter in a large skillet over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently push/move the eggs around the skillet until fluffy and barely set, about 2 minutes. Immediately remove from the skillet.3. In a small bowl, combine the green chiles and chipotle peppers. 4. Lay the tortillas flat on a clean counter. On the top of 2 tortillas, evenly layer the cheeses, eggs, bacon, and green/chipotle peppers. Add a handful of greens (spinach, arugula, etc) on top. Then lay the remaining 2 tortillas on top. 5. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side. Serve topped with avocado salsa. 6. To make the salsa, combine all ingredients in a bowl. Add salt, to taste.
*To freeze these, assemble the quesadillas as directed above, but do not cook them. Wrap each quesadilla individually in plastic wrap and freeze in a single layer. Once frozen, transfer to a freezer bag. Freeze for up to 2 months. To cook once frozen, remove the plastic wrap and warm the quesadilla in the microwave for 1-2 minutes to thaw. Then cook as directed in the skillet.
The sweetest Lemon Rose Shortbread Cookies. Lightly sweetened, buttery shortbread cookies hinted with lemon and vanilla, and finished generously with a sweet lemony glaze. These are easy, fun, so pretty, and so very delicious!
Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes
1. In a large mixing bowl, cream together the butter, sugar, lemon zest, dried roses, if using, and vanilla until light and fluffy, about 3-5 minutes. Add the flour and beat until combined, and the dough forms a ball.
Roll out the dough between 2 sheets of lightly floured parchment to 1/4 inch thickness. Make sure you’re using enough flour or your dough will stick. Cut out the cookies using a heart-shaped cookie cutter or your favorite shape. Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet with plastic wrap and place in the freezer, freeze until firm, about 10-20 minutes. Roll out the leftover scraps, and repeat with the dough.
Preheat the oven to 350 degrees. Bake the cookies on the middle rack of the oven for 12-14 minutes or until just lightly golden. Cool on the baking sheet 5 minutes and then transfer to a wire cooling rack to cool completely.
To make the glaze. In a medium bowl, beat together the powdered sugar, lemon juice, and 1 tablespoon water until smooth and drizzly. If needed, thin the glaze by adding water, 1 tablespoon at a time, until drizzly. Stir 1-2 drops blood orange juice if a pink color is desired.
Dip the tops of cookies into the glaze, letting the excess drip off. Transfer to a wire rack and decorate as desired with fresh roses. Cookies can be stored in an airtight container for up to 4 days
3 8 oz packages of ⅓ less fat Philadelphia Cream Cheese, room temperature
¾ cup sugar
2 cups animal crackers, pulverized into crumbs (graham crackers will work too, but this is what I had on hand)
3 Tbs butter, melted
Find a bowl that fill fit inside your slow cooker, but will leave enough room for you to lift it out when finished cooking. A bowl with a lip is preferable.
In a medium size bowl, mix animal cracker crumbs and melted butter.
Press crumbs into the bottom of your bowl – the one that you will do the cooking in, inside the slow cooker.
In a separate bool, Mix sugar and cream cheese until well blended.
Add the eggs, one at a time. Mix after after each addition.
Add the cream cheese mixture to the top of the graham crackers.
Place cheesecake dish in your slow cooker and carefully pour water around the pan. I used a cup and slowly added water, about ⅔ of the way up the cheesecake dish. Just be careful not to get water in your cheesecake.
Put the lid on the Crock Pot and cook on high for 3-3.5 hours, or until the center is not watery when a butter knife is inserted into the middle.
If your dish is difficult to remove from the slow cooker, without getting water in it, then try using a syringe to get some of the water out of the slow cooker, before removing.
Allow cheesecake to cool on the counter for about 15 minutes, then refrigerate for at least an hour, before serving.
Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.
Per Serving: 219 calories; 15.6 g fat; 11.8 g carbohydrates; 8.4 g protein; 54 mg cholesterol; 427 mg sodium.
15 ounces baked pork and beans with molasses (canned)
29 ounces tomatoes
6 ounces tomato paste
2 to 3 tablespoons chili powder
1 teaspoon pepper
1 teaspoon cumin (ground)
Salt to taste
Steps to Make It
Brown the ground beef in a skillet and drain the grease.
At the same time, chop the onions, celery, and green bell pepper. Crush the garlic as well.
Add the cooked beef and vegetables to a 4-quart (or larger) slow cooker.
Drain the kidney beans and mushrooms and add them to the slow cooker along with the (undrained) pork and beans.
Add canned tomatoes, tomato paste, and all of the seasonings.
Stir well until everything is thoroughly combined.
Cover and cook on low for 8 to 12 hours. To speed it up, cook on high for 4 to 6 hours.
Creative Ways to Use Leftover Chili
Too much chili? Chili is the ideal dish for leftovers, and it is just as appetizing on the second day as it was on the first. You can also ‘repurpose’ it into other dishes, so no one gets bored. Depending on the size of your family, you might even get two or three meals out of one slow cooker.
Store any leftovers covered in the refrigerator and enjoy a second helping for lunch the next day. You may even have enough to make tasty chili dogs for tomorrow night’s dinner. Also, consider serving the chili over a bed of freshly cooked spaghetti noodles, it’s a specialty of Cincinnati and surprisingly delicious.