Thursday, May 22, 2014

Omelette Quesadilla and Wrap

Once again life became crazy busy, and I was forced to put my blog posts on hold. Long story short - I carried twins for another couple. At 28 weeks, I was admitted into the hospital for Pre-eclampsia with severe features. My only severe feature was high blood pressure, but it was high enough that I had to remain in the hospital until I delivered. You can read more about it here. On top of that, I was also taking a college English course on-line. Life is now getting back to normal after the twins were born and my English course is winding down.

I'm excited to get back in the kitchen. I have some fun ideas I'd like to start doing. Almost a year ago, I received my grandma's old recipes, like old as in - handwritten on recipe cards. I'd like to dedicate a post each month to making something from her collection of recipes. Also, I am continuing to make a baked good once a month for a year as part of my daughter's mission trip fundraiser. I'm hoping to dedicate a post to this as well.

Today I have two delicious and satisfying breakfast ideas. Yeah... my last post was a breakfast item too. So what? I like breakfast, okay? I made these dishes vegetarian, but feel free to add ham, bacon, or sausage or get wild and add them all! Like I've said before, I like making dishes that allow you to get creative - add or subtract any ingredients you want.

Omelette Quesadilla
1 serving

2 eggs
Olive oil
Handful of veggies - I used onions, peppers, mushrooms, and tomatoes
Salt and pepper
Shredded cheddar cheese
2 Soft tortilla shells (large size)

Add a bit of olive oil to a frying pan. Scramble the eggs either with or without the veggies. I chose to saute mine after the eggs were scrambled. Shake some salt and pepper on the eggs as they scramble. Once the eggs are done and the veggies are softened, transfer them to a bowl. Set bowl aside.

Place one soft shell tortilla in the frying pan. Sprinkle on some cheese. Take the eggs and veggies and scatter them over the shell. Sprinkle on some more cheese and top with another soft shell tortilla. Cook over a medium heat for a few minutes or until the bottom shell is a golden brown. It's important that you don't cook it too fast or over a high heat. The cheese won't have time to melt and flipping it will make a mess - trust me on this one. Once cheese it melted and the shell has reached a nice golden brown, flip the quesadilla and cook another few minutes.

Now for the wrap...

Prepare the eggs and veggies the same as above. Place one soft shell tortilla  on a plate. Sprinkle cheese down the middle of the shell - not too close to the edges. Place the eggs and veggies over the cheese and fold the shell. Check out this link to see how to fold the shell. Heat it, seam side down, over a medium-low heat for 5-6 minutes. Flip and heat for another 5-6 minutes.

Thursday, May 8, 2014

Egg Benedict Breakfast Pizza

The.Best.Breakfast.Pizza.Ever.... seriously!

What you'll need:

1 tube of pizza crust
4 eggs, scramble
Canadian Bacon, deli ham or cubed ham
Salt and pepper
1 cup Cheddar Cheese
1 cup Mozzarella Cheese

Hollandaise Sauce:

4 egg yolks,reserve egg whites for pizza
1 stick of butter
2 tbsp lemon juice
1/4 tsp paprika
1/4 - 1/2 tsp black pepper

To prepare the sauce:

Melt one stick of butter in microwave. In a separate bowl, add 4 egg yolks. Set the unused egg whites aside. We'll scramble the whites later. Add lemon juice, paprika and pepper to yolks and whisk until smooth. Slowly whisk in melted butter. Whisk together until well combined. Set aside.


Preheat oven for whatever the crust calls for.

Unroll the pizza crust. Press the crust to your desired thickness on a greased baking pan. Spread the sauce on the pizza crust. Scramble 4 eggs along with the 4 egg whites set aside from the Hollandaise sauce. Add scrambled eggs and ham to pizza, and sprinkle on salt and pepper. Top the pizza with cheese. I also suggest adding some veggies - onions, peppers, mushrooms, etc.

Bake for 15 minutes or until cheese is melted. 

Monday, May 5, 2014

Cinco de Mayo Special - Easy & Fresh Guacamole!

I never used to be a fan of guacamole but I don't think I had GOOD guacamole for a very long time. It always seemed bland and I was new to avocados (my parents never served them) so I steered clear of it for a while. But then the restaurant Chipotle entered my life and I tried their's. It was GOOD. So I started to make it fresh myself and I really think it's a great snack, appetizer, topping, sandwich spread, etc. And avocados are healthy for you (in moderation of course)! Here is a simple recipe that I turn to time and again and am never disappointed. Feliz Cinco de Mayo!

Easy & Fresh Guacamole

2 avocados, mashed
1/2 small onion, finely chopped
2 cloves minced garlic
1-2 diced tomatoes
1/2 freshly squeezed lime juice
1 teaspoon cilantro
few dashes salt and pepper

Combine all the ingredients well and serve immediately with tortilla chips or veggies! To store leftovers, press plastic wrap down on top of the guacamole in the bowl to prevent browning and refrigerate.