Breakfast Quesadillas {Recipe #75}

This recipe was both easy and tasty. 

I modified it a bit, so I am just going to write my own recipe.

Breakfast Quesadillas

Serves 6

Ingredients

2 T. Olive Oil

1 Red Bell Pepper, diced

1/2 a can of black beans, drained and rinsed

garlic salt, cajun seasoning to taste

8 eggs {or any combo of eggs/egg whites}

A splash of half and half, milk or water depending on preference

1 big handful of fresh cilantro, chopped

2 Cups of shredded cheddar cheese

6 whole wheat tortillas

1) Saute diced pepper in olive oil until tender. Then add beans and cook for a few more minutes. 

2) Meanwhile, whisk eggs with a splash or two of your chosen liquid and spices to taste. Add the egg mixture to the skillet and scramble. 

3) Heat another skillet over medium heat. Place a tortilla in the pan and put a bit of cheese {as much as you'd like} on the tortilla. Top one side with part of the egg mixture and then with the cilantro. Close and flip over until tortilla is browned. Repeat with the remaining tortillas. 

4) Serve with salsa, sour cream or guacamole.

Enjoy!

What is your favorite Mexican flavored breakfast dish?

All for now, 

Alexandra

Pumpkin Waffles {recipe #62}

This recipe is perfect for fall and DELICIOUS! 

 Pumpkin Waffles

{recipe borrowed, enjoyed and adapted from: Farm Chicks in the Kitchen}

Makes 8 Waffles

Ingredients:

2 cups flour

2 T. sugar

4 tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

3 large eggs (separated)

1 3/4 cups milk

1/2 cup (1 stick) butter, melted

1/2 cup (or more) canned pumpkin

veggie oil for brushing the waffle iron

+

REAL maple syrup, whipped cream etc for serving

1) Heat the oven to 250 degrees Farenheit. Heat waffle iron. Combine dry ingredients in a large mixing bowl. 

2) Whisk together egg yolks, milk, butter, and pumpkin in a medium sized bowl. Add the wet mixture to the dry mixture, stirring until combined. 

3) Beat the egg whites in a small bowl (or KITCHEN AID MIXER!) until stiff and fold them into the batter.

4) Brush the waffle iron with the oil and spoon about 1/4 cup of batter per each waffle in the iron. *Our waffle iron makes 4 at once. If yours makes one, just do the 1/4 cup. As always with waffles it takes a bit of testing/knowing your waffle iron! :)* Cook according to the manufacturer's instructions. 

5) Transfer waffles to the rack in the oven to keep warm and crisp. Repeat with the remaining batter. Serve hot with desired toppings.

I bet that this would be AMAZING with a maple whipped cream topping! :) 

What is your favorite fall breakfast?

All for now,

Alexandra 

Recipe #19: Upside Down Mini Quiches

Upside Down Mini Quiches

{Borrowed, Enjoyed and Adapted from: Modern Hospitality By: Whitney Miller}

Serves 4

Ingredients: 

Biscuit Crust:

1 cup self-rising flour

2 T. COLD butter flavored shortening OR COLD butter

1/4 tsp. chopped fresh rosemary

1/2 cup low fat butter milk

1 T. unsalted butter MELTED {for ramekins}

Filling:

8 eggs

1 1/2 cups half and half 

3/4 tsp. sea salt

1/4 tsp. freshly ground black pepper 

4 tsp. diced yellow onion

4 T. diced bell pepper {any color, or mixed!}

4 {heaping} T. diced fresh cremini mushrooms

4 T. cooked and crumbled andouille sausage or bacon {OPTIONAL! We made ours veggie and they were great! Just add a little more veggies!}

8 T. shredded sharp cheddar cheese or feta

1) Preheat oven to 375 Degrees F. Lightly coat 4 8 oz ramekins with cooking spray OR olive oil and place on baking sheet.

2) Make crust: Put flour in medium bowl. Cut in shortening {or butter if subbing} with 2 forks or a pastry blender. Until the butter crumbles are small and incorporated into the flour. Stir in rosemary and buttermilk until incorporated. 

3) Flour your hands and roll the dough into a ball. Wrap with plastic wrap and chill for 10 minutes.

 4) Flour a pastry mat, counter or table. Roll the chilled dough out into 1/4 inch thickness round. Use a 5 inch round object to cut 4 round crusts out of the dough.

5) Make filling: Beat eggs in large bowl with half and half, sea salt and freshly ground pepper. 

6) Layer veggies and optional meat into each ramekin in this order: 1 tsp. of onion, 1 T. of bell pepper, 1 heaping T. of mushrooms, 1 T meat {optional, or replace with more veggies} and 2 T. cheddar cheese. Top with egg mixture.

7) Coat rims of ramekins with melted butter to help crusts stick. Press dough rounds onto buttered tops of ramekins so that they stick. Brush the top of the crust with remaining melted butter.

8) Bake until crust is golden brown, 20-25 minutes {ours took longer, but it could be our oven..}. Let sit for 5 minutes before serving.

Enjoy!

What is your favorite quiche or omelet add in? 

All for now,

 Alexandra