Monday, May 13th, 2013 - Breakfast Quesdillas

Recipe: http://thepioneerwoman.com/cooking/2013/04/breakfast-quesadillas/

Ingredients

• 1 pound Thin Bacon
•  Butter
• 1 whole Onion, Diced
• 1 whole Bell Pepper (any Color), Seeded And Diced
• 1 whole Jalapeno, Seeded And Diced
• 8 whole Eggs
• 1/4 cup Half-and-half
•  Salt And Pepper, to taste
• 6 whole Tortillas (regular Or Whole Grain)
• 1-1/2 cup Freshly Grated Cheddar And Monterey Jack Cheese
•  Avocado Slices (optional)
•  Pico De Gallo, For Serving
•  Sour Cream For Serving

Preparation Instructions

Note: This recipe makes 3 quesadillas, which should serve 6 people.

Fry the bacon, then remove it to a paper towel-lined plate. Pour off the excess grease.

Return the skillet to the stove over high heat. Add a couple of tablespoons of butter. When it's melted and the skillet is hot, add the onions, bell pepper, and jalapeno. Stir it around and cook until the veggies are starting to soften and turning golden brown. Remove to a plate and set aside. Set the skillet back on the stove over medium-low heat.

Mix together the eggs, half-and-half, and salt and pepper in a bowl. Add 1 tablespoon of butter to the skillet, then pour in the eggs. Scoot the eggs around the skillet with a spatula, cooking slowly, until the eggs are done. Turn off the heat and set aside.

To assemble the quesadillas, place a tortilla on a buttered griddle or skillet over medium-low heat. Add a layer of cheese, a layer of cooked veggies, a layer of bacon slices, a layer of eggs, a layer of avocado, and another layer of cheese. Top with a second tortilla.

Cook on both sides, flipping carefully, until the cheeses are totally melted and filling is hot. Repeat with the other tortillas and ingredients.

Slice the 3 quesadillas into four wedges each. Serve on a plate with sour cream and pico de gallo or salsa (or grab them and head out the door!)

Changes: No jalapeno, used milk instead of half and half, used green bell pepper, used turkey bacon



This was great!  Really happy with this and will make it again.

Sunday, May 11th, 2013 - Potato Soup

Recipe: http://thepioneerwoman.com/cooking/2013/01/perfect-potato-soup/

Ingredients

• 6 slices Thin Bacon, Cut Into 1-inch Pieces
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Scrubbed Clean And Diced
• 3 stalks Celery, Diced
• 6 whole Small Russet Potatoes, Peeled And Diced
• 8 cups Low Sodium Chicken Or Vegetable Broth
• 3 Tablespoons All-purpose Flour
• 1 cup Milk
• 1/2 cup Heavy Cream
• 1/2 teaspoon Salt, More To Taste
•  Black Pepper To Taste
• 1/2 teaspoon Cajun Spice Mix
• 1 teaspoon Minced Fresh Parsley
• 1 cup Grated Cheese Of Your Choice

Preparation Instructions

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.

Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

Changes: Didn't have cajun spice

Thoughts: This was fine for a potato soup, but I made the whole recipe and it made way too much.  I would definitely half the amount of potatoes, but maybe keep the amount of carrots and celery.

Saturday, May 4th, 2013 - Sour Cream Pancakes

Recipe: http://thepioneerwoman.com/cooking/2013/04/edna-maes-sour-cream-pancakes/

Ingredients

• 1 cup Sour Cream
• 7 Tablespoons All-purpose Flour
• 2 Tablespoons Sugar
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 2 whole Large Eggs
• 1/2 teaspoon Vanilla Extract
•  Butter, For Frying And Serving
•  Warm Syrup, For Serving

Preparation Instructions

In a small bowl, whisk together eggs and vanilla. Set aside.

In a separate small bowl, stir together flour, sugar, baking soda, and salt.

In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't overmix.) Whisk in the egg mixture until just combined.

Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.)

Serve with softened butter and syrup.

Changes:  I added an extra tablespoon or two of flour.

These were good (even better than Test Kitchen pancakes), but did not make a lot.  Always double the recipe.