Friday, April 19, 2013

Friday Foodday

Yes, I'm on vacation, but you thought I'd leave you without Friday Foodday? Of course not lovebugs! Thank you to my guest posters this week, I'll see you all on Monday!

Breakfast Quesadilla
c/o Country Cleaver
2 Tortillas
4 Eggs, lightly beaten
¼-½ tsp Tabasco Chipotle Sauce
Salt and Pepper to taste
1 ½ Tbsp Milk
4 slices Bacon, cooked and chopped
½ Avocado, diced
2 Tbsp Cilantro
½ cup Pepper Jack Cheese
¼ cup Sour Cream or Mexican Crema
¼ cup Salsa
Lime for juice

In a non-stick fry pan, fry up bacon until crispy. Drain on a paper towel and when cool enough to handle chop into pieces. Set aside. Crack eggs into small bowl, add in chipotle sauce, milk, and dashes of salt and pepper. Whisk and set aside.
Wipe out pan that was used for frying bacon. Turn on stove to medium heat. Spray pan with non-stick spray. Add in eggs. Scramble until just set. Do not cook them until over done. Divide eggs onto one half of each tortilla. Top eggs and tortilla with avocado, cilantro, bacon, and cheese. Gently fold over the other half of each tortilla.
Wipe out fry pan one more time. Spray again with non-stick spray and heat up again over medium heat. Gently lay each folded over tortilla into the non-stick fry pan. Once the tortilla has started to turn golden brown, use spatulas to flip the tortillas over. Brown on other side. Remove from fry pan and plate. Top with sour cream or Mexican crema and salsa. Devour.

Shells with Sausage and Broccoli Pesto
c/o Laloosh

  • 8oz whole wheat pasta shells
  • 6 oz chicken sausage, casing removed, diced
  • 1 tbsp olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup parsley leaves
  • 1/2 cup water
  • 3 cups basil leaves
  • 3 cups broccoli florets (1 ½ cups steamed)
  • 5 garlic cloves
  • 2 medium zucchini, diced
  • 1 tsp salt
  • 1/2 tsp black pepper

  • Directions

  • Prepare pasta according to package directions, reserving ½ cup of the cooking water. Drain the pasta and return it to the pot.
  • Pulse together the 1 ½ cups steamed broccoli, parsley, basil, garlic, Parmesan, salt, and pepper in a food processor until finely chopped. With the machine running, add the oil and 1/2 cup water, process until smooth.
  • Spray a medium sized non-stick skillet with non-fat cooking spray and set over medium high heat. Add in sausage and remaining 1 ½ cups un-steamed broccoli, and zucchini and cook until sausage is well browned and broccoli and zucchini are crisp/tender, about 5-7 minutes.
  • Add the pesto, sausage, and ¼ cup of the reserved cooking water to the pasta and toss to coat (adding more cooking water as needed to loosen the sauce). Season with additional salt and pepper as desired.

  • Peanut Butter Toffee Dip

    c/o Buns in My Oven
    8 ounces cream cheese, room temperature
    1/2 cup peanut butter
    1/2 cup powdered sugar
    1 teaspoon vanilla
    1/2 cup toffee chips (Heath or Skor bits)
    1/4 cup mini chocolate chips, optional
    1 tablespoon milk, as needed, for texture

    In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and peanut butter until combined. Stir in the powdered sugar and vanilla and beat until well combined. Add the toffee chips and chocolate chips and stir until just combined. If the dip is too thick for your liking, add milk, a little at a time to get it to the consistency you prefer.

    1 comment:

    Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.