Breakfast Quesadillas

Feel like heading a little south of the border for breakfast?  In honor of Cinco de Mayo last weekend, I made these simple quesadillas.  Gooey cheese, salty bacon and creamy scrambled eggs are the perfect filling for a crispy tortilla.  The filling possibilities are endless – try these next weekend and change up your morning routine.

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  • 4 8-inch Flour Tortillas
  • 4 Eggs
  • 1/4 Cup Milk
  • 8 Strips Crispy Bacon, Crumbled
  • 2 Cups Shredded Cheddar-Jack Cheese
  • 3 Green Onions, Chopped
  • Salsa, Hot Sauce and/or Sour Cream For Garnish


  • Place eggs and milk in a bowl and whisk until combined.
  • Scramble in a non-stick skillet over medium heat, stirring constantly.
  • Cook eggs until almost dry, remove from heat and set aside in a bowl.
  • Wipe skillet clean and spray liberally with non-stick cooking spray.
  • Place a single tortilla in the skillet over medium-low heat.  Sprinkle entire tortilla with 1/2 cup shredded cheese.
  • On 1/2 of the tortilla, spread out 1/4 of the scrambled eggs, 1/4 of the bacon and green onion to taste.
  • When cheese begins to melt, use a spatula to fold half of the tortilla over onto the side covered in the eggs/bacon.
  • When the bottom is golden brown, flip over entire tortilla to brown the other side.
  • Remove from heat, cut into thirds and serve with your favorite toppings/sides.

One of these is enough for one person so this recipe makes enough for four.  Like a little spice?  Try using chorizo, roasted poblanos and pepper jack cheese.  You can also use sausage and green peppers.  There’s really no limit, but keep the proportions right or it won’t close properly.  Do you have a brunch coming up?  Double this recipe and place wedges in a warming tray for a perfect buffet finger food.  Let me know what combinations you come up with – I’d love to hear your ideas!  Dig in!

Banana Nut Bread

We’ve all run into the end of the week where our bananas are getting a little ripe – it’s time to make banana bread, muffins, foster and anything else we can think of!  My moist recipe has a little twist on tradition with the addition of orange zest and cinnamon.  It’s the perfect weekend companion to your morning coffee.

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  • 1 3/4 Cups Flour
  • 1 1/2 Tsp. Baking Powder
  • 1/2 Tsp. Baking Soda
  • 3/4 Tsp. Salt
  • 1/2 Tsp. Cinnamon
  • 1/3 Cup Butter-Flavor Shortening
  • 2/3 Cup Sugar
  • 1 Tbs. Orange Zest
  • 1/2 Tsp. Vanilla
  • 2 Eggs
  • 3 Ripe Bananas, Mashed
  • 1/2 Cup Chopped Walnuts


  • Preheat oven to 350 degrees.
  • In a small bowl, mix together flour, baking powder and soda, salt and cinnamon.  Set aside.
  • In a large bowl, cream together sugar and shortening.  Add in eggs, orange zest, vanilla and bananas.  Mix until thoroughly combined – I use a hand-mixer here.
  • Using a spatula or wooden spoon, mix dry ingredients into wet until combined.  Fold in walnuts.
  • In a loaf pan sprayed with cooking spray, pour batter and gently tap pan to remove air bubbles.
  • Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean.
  • Remove from oven and let rest for 10 minutes.  Turn out onto a wire rack and allow to cool completely.
  • Serve immediately or store for up to 3 days.

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I love the crunchy addition of walnuts in this recipe.  If you don’t like them, chocolate chips are a great substitution – kids love it!  The hint of orange will bring out the best flavor of either option.  If you really want to go over the top, consider making a glaze out of a cup of powdered sugar and 2 Tbs. orange juice.  This recipe isn’t overly sweet and the glaze could be just enough for those that like the sweeter side.  Dig in!

Hawaiian Kabobs

It’s officially grilling season!  Although I grill year-round, some of my neighbors are just getting started for the year.  Beyond the typical burgers, dogs, chicken and steaks I love to mix it up and try new things.  Using kielbasa or smoked sausage, these Hawaiian kabobs get a sweet and salty kick from chunked pineapple and a teriyaki glaze.  Whisk away to the islands and try this recipe for your next grilled dinner.

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  • 1 Lb. Kielbasa or Smoked Sausage
  • 1 Green Pepper
  • 1/2 Red Onion
  • 12 2-Inch-Square Pineapple Chunks
  • 1 Cup Teriyaki Sauce


  • Cut kielbasa, on a bias, into 12 even pieces.
  • Core and seed green pepper, cut into 2-inch pieces.
  • Cut 1/2 red onion into quarters and separate layers of onions.
  • Arrange ingredients on metal kabob skewers by alternating sausage, pineapple, pepper and onion.  You should be able to fill 4 12-inch skewers with the ingredients above.
  • Grill kabobs over medium-low heat for 25 minutes.  Turn every 5 minutes to cook evenly, brushing with teriyaki sauce each time.  NOTE:  I love using Trader Joe’s brand Island Soyaki as it has a great blend of teriyaki, soy, pineapple and sesame seeds.
  • Remove from grill and serve immediately over white or brown rice.

A few ingredients, simple preparation and delicious results make this one a keeper.  I know we’ll be making these throughout the summer and especially when we’re camping.  They’re just as easy on a roasting stick over a fire as they are on the grill!  Give them a try and let me know what you think.  Dig in!