Breakfast Quesadillas

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These tasty breakfast quesadillas are easy to make and hard to resist!
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Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In large nonstick skillet, melt 1 tablespoon butter over medium heat. Add green onions and jalapeno, and cook 3 minutes. In large bowl, whisk eggs, milk, and cumin. Pour egg mixture into skillet and gently stir 3 minutes or until eggs are cooked through.
  2. Melt remaining 1 tablespoon butter on griddle over medium heat. Place 2 tortillas on griddle and top each with 1/4 cup cheese, 1/2 the egg mixture, another 1/4 cup cheese and a second tortilla. Cook 4 to 6 minutes or until tortillas are golden and cheese

Grilled Southwest Chicken Caesar Salad

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A delicious main course salad featuring grilled chicken, homemade Caesar dressing and an attention-grabbing Southwestern flavor!
Instructions
  1. Prepare Grilled Chicken & Corn: Prepare outdoor grill for direct grilling over medium heat. Spray both sides of chicken with nonstick cooking spray; sprinkle with salt, and pepper. Place chicken, and corn on hot grill rack. Cook chicken 10 to 12 minut
  2. Prepare Dressing: In small bowl, whisk together all ingredients. Refrigerate until ready to serve.
  3. Prepare Salad: Cut corn from cob and slice chicken. Distribute romaine, corn, beans, bell pepper, cheese, and chicken over 4 serving plates. Drizzle with dressing, sprinkle with black pepper and top with tortilla strips, if desired.

Beef Slow Cooker Irish Stew

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Celebrate the Emerald Isle with this traditional savory stew!
Instructions
  1. In large skillet, heat oil over medium-high heat. In 2 batches, add beef and cook each batch 3 to 5 minutes or until beef is browned, stirring occasionally. Transfer beef to 5 to 6 quart slow cooker.
  2. Add potatoes, thyme, garlic, leeks, bay leaf, onion, broth, carrots, barley, parsley, and Worcestershire sauce. Cover and cook on low 7 to 8 hours or until beef and potatoes are tender.
  3. In medium bowl, whisk together water, and flour; stir into slow cooker. Increase heat to high, cover and cook 15 minutes. Stir in peas, and vinegar; cover and cook 3 minutes. Remove and discard bay leaf, and thyme stems. Season with salt, and pepper. Serv

Potato Chowder

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Nourish your body and soul with this comfort food classic!
Instructions
  1. In large saucepot, melt butter over medium-low heat. Add garlic, carrots, celery, and onion, and cook 5 to 6 minutes or until vegetables are almost soft, stirring occasionally. Increase heat to medium; stir in 2 tablespoons flour. Gradually stir in broth.
  2. Add potatoes and heat to simmering. Partially cover and simmer 15 minutes, stirring occasionally. In small bowl, whisk together milk and remaining 1 tablespoon flour; stir mixture into soup. Simmer 8 to 10 minutes or until soup thickens slightly, stirring
  3. Ladle soup into bowls to serve.
  4. Makes: 8 cups

Tomato and Basil Crostini

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With just a few ingredients, these easy-to-make crostini are the perfect party appetizer or quick anytime snack!
Instructions
  1. Preheat oven to 400°. Cut loaf of bread lengthwise in half; cut each half crosswise into 6 equal pieces. Place bread in single layer on rimmed baking pan; brush cut side of bread with 2 tablespoons oil. Bake 5 to 7 minutes or until bread is lightly t
  2. In medium bowl, combine tomatoes, garlic, basil, salt, pepper, and remaining 2 tablespoons oil. Let stand at room temperature 30 to 60 minutes before serving.
  3. To serve, spoon tomato mixture onto bread. Sprinkle with cheese and garnish with basil leaves, if desired.