Bacon & Goat Cheese Quesadilla

We eat quesadillas {almost} everyday for lunch around here. I think I am just burnt out on sandwiches from taking them in my school lunch everyday when I was a child. My one year old loves quesadillas too. It’s so easy to sneak in healthy ingredients like spinach, tomatoes, beans, avocado, etc. I’ve been getting creative with my quesadillas lately to mix it up. Here is one of my favorites!

BACON & GOAT CHEESE QUESADILLA

Makes 1 half-size quesadilla

INGREDIENTS:

  • 1 Burrito Shell (I used wheat)
  • 3 tablespoons Goat Cheese
  • 1/4 cup Havarti Cheese
  • 1 slice of cooked Bacon, torn into pieces
  • 1/2 sliced Avocado
  • 6 slivers of Red Onion
  • 1/2 cup Spinach
  • 1 teaspoon Olive Oil

Heat olive oil in a skillet on medium heat. Once warmed up, toss in spinach and onions to cook. Remove spinach when slightly wilted and onions when softened, set aside. Spray skilled with olive oil.  Place tortilla on skillet. On half, place goat cheese, havarti, bacon, cooked red onion, and wilted spinach. Cover with other half of tortilla shell. Cook until slighted browned on each side. Remove from heat, open shell and place avocado pieces in. Cut into wedges to serve.

 

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Homemade Croutons

I love to cook, but firing up the oven on these 100 degree summer days make me cringe. I opt for creating more salads for summertime dinners.  The great thing about salads is you can change up your ingredients and it is basically always going to turn out good.  You can’t go wrong with salad ingredients. To spice up my barbecue chicken salad, I like to add in yummy cheeses like feta or goat cheese, make homemade ranch dressing and homemade croutons. Very simple things that add an extra touch. Today I am sharing with you my crouton recipe. Enjoy!

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HOMEMADE CROUTONS

Servings: 2

INGREDIENTS:

2 slices of artisan bread

2 tablespoons butter

1/2 teaspoon garlic powder

1/2 teaspoon dried parsley

salt & pepper to taste

 

Pre-heat oven to 425 degrees. Cut bread into chunks. Melt butter in microwave for around 15 seconds. Stir in garlic powder, parsley and a dash of salt & pepper to melted butter. Dredge bread pieces in butter melted until thoroughly soaked. Place bread on foil lined baking sheet. Bake for around 20 minutes or until crispy.

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Mexican Egg Rolls

I saw Rachel Ray make a similar recipe for these egg rolls and thought I would give them a try – but being fresh off the plane from California, I thought I would give them a  try with a mexican twist. The neat part about these egg rolls is you use regular sandwich bread for the wrap! Most of us don’t keep egg roll wraps handy, but we all have a loaf of bread in the pantry.  I am all about recipes that utilize items you already have without having to buy extra. You cut the edges of the bread and roll out to a thin square. Can it get any easier than that? Recipe is below, feel free to ask questions in the comments.

Mexican Egg Roll Recipe

Makes 8 Servings

Ingredients:

  • 8 slices of bread
  • 1 cup vegetable oil
  • 1/2 cup black beans
  • 1/4 cup chopped red onion
  • 1/4 cup chopped tomato
  • 1/4 cup chopped bell pepper (any color will do, I used orange)
  • 1 tablespoon taco seasoning
  • 1/4 cup shredded cheddar cheese

Salsa Ranch Dipping Sauce:

  • 1/2 cup ranch dressing
  • 1/2 cup salsa

Cut edges off each slice of bread. Roll into 8 flat pieces. Sauté black beans and vegetables in a small saucepan with a little olive oil over medium-low heat. Add taco seasoning. Stir until thoroughly heated and remove. Place a spoonful of bean mixture on each flattened piece of bread. Top with a pinch of cheese. Fold piece of bread over, forming pocket. Seal the edges together. Heat the vegetable oil on medium heat in a large sauce pan. Once oil starts popping, place egg rolls in the oil.  After a few minutes, using tongs, flip egg rolls.  After a few minutes, remove from saucepan and place onto a paper towel to absorb oil. Mix ranch dressing and salsa together for the Salsa Ranch dipping sauce.

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