delicious-fucking-recipes:

Cheesy Chicken, Bacon & Avocado Quesadillas

4 medium-sized flour tortilla shells
1 lb chicken, cut into bite-sized pieces
salt and pepper
1/2 cup scallions, diced
8 strips of bacon, cooked & crumbled
1 avocado, diced
mild cheddar cheese, shredded
2 tbsp butter

Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side.

Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet.

Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy.

Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed. Eat & enjoy!

Makes 4 quesadillas.

(Source: recipesattheready)

betterwithqueso:

This sounds amazing right about now…very easy recipe to make anytime.  Treat yourself or your friends!

Broccoli & White Cheddar Mac & Cheese

Serves 2 as a main dish, 4 as a side

Buy blocks of cheese and grate it yourself. It makes a world of difference! The pre-shredded stuff just doesn’t melt as smoothly. Plus, the more calories you burn shredding cheese, the more mac & cheese you can eat.

Ingredients

3 cups frozen baby broccoli florets
1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter
2 tablespoons flour
1 1/3 cups milk
4 ounces sharp white cheddar cheese, grated
2 ounces pepper jack cheese, grated
salt to taste

Directions

Microwave broccoli florets in a large, microwave safe bowl according to package instructions until tender (usually 4-5 minutes). Drain off any water and set aside.

Fill a large pot with water and bring to a boil. Add elbow macaroni. Boil according to directions until al dente. Drain.

Meanwhile, melt butter in a saucepan over medium heat. Add flour and whisk to form a paste (roux). Cook 1-2 minutes to eliminate raw flour taste. Slowly pour in milk, whisking briskly to remove lumps. Continue cooking over medium heat, whisking constantly, until milk mixture thickens. Remove from heat and whisk in shredded cheese. Add salt to taste.

Add drained macaroni back to pot. Pour cheese sauce over macaroni, add broccoli, and stir to combine. Devour.

12-pack:

Black Bottom Cupcakes
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Let me say right away that these are a personal favorite. When it comes to this recipe, it is extremely important to follow the instructions carefully, as I found they will need to bake at two different temperatures for the best result!

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 1/3 cup white sugar
• 1/8 teaspoon salt
• 1 cup miniature semisweet chocolate chips
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon cider vinegar
• 1 teaspoon vanilla extract

1. Preheat oven to 300 degrees F. Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
4. Bake in preheated oven for 10 minutes, then crank up the oven to 350 degree F for an additional 10-15 minutes. I have found that when you do this, the cream cheese filling sinks deeper into the chocolate batter, and remains softer.

Enjoy!

(Source: speedweedracer)

nibbleaway:

Vegetarian Shepards pie with Sweet potatoes and parsnips

This is what we made for the Food Bank lunch to serve 60. I came home and made it all over again…but not for 60!  Very very easy to adjust the veggie amts for your family. 

• white potatoes
• carrots
• parsnips
• large collard greens
• bechamel sauce
• onions
• thyme
• mushrooms-I used portabello and white mushrooms

Directions:

Peel and boil the white potatoes- once they are done simply mash them for the top, set aside.

While the potatoes are boiling, start chopping all the veggies! Start with the sweet potatoes and carrots. Mix those with some olive oil and put them in a baking pan in the oven for 350 until they are done. Meal while, chop the parsnips and put in a frying pan with some olive oil and fry until they are a nice color and cooked through. Put these in a large bowl- everything will be added to this bowl so make sure you can fit all the veggies and sauce in it, set aside.  

Medium dice your onions and fry until translucent, add on top of the parsnips in the bowl. Slice the mushrooms ( remove the gills from the portabello mushrooms as the sauce is white- if not it will go a grey color) and fry with butter and olive oil and add some fresh sprigs of thyme. Once they are a nice color and reduced add them to the bowl as well.  

Take the stem out of the collard greens- right up into the leaf, and place about 6 on top of each other.  Roll them up like a cigar and then slice them.  You dont want them to be too long so take the knife and chop them up a couple times. They go into the bowl as well. 

Bechamel sauce- 2 tbsp butter, 3 tbsp flour and 2 cups hot milk…..

Melt the butter and add the flour, once it stops bubbling whisk the HOT milk slowly- NO LUMPS- and continue to whisk until it boils. Let in boil ( whisk) for one minute and remove.  If your veggies are not ready just keep the sauce warm and stir once in a while.

The sweet pots and carrots should be done by now- add them to the bowl. Mix it up and add salt and pepper and the bechamel sauce- this binds everything together.

Using a 9x13 pan spread this in the pan, top with the mashed potatoes and heat in the oven for about half hr to 40 min at 350.

Serve with salad and bread! 

Enoy…….

justbesplendid:

Bacon Egg Pancake Cups by Kirbie Cravings

• 6 strips of bacon
• 6 eggs
• your favorite pancake batter

Instructions

1. Mix up a small batch of your favorite pancake batter. I decided to use bisquick for mine.
2. Grease 6 molds of a muffin pan.
3. Put a thin layer of pancake batter at the bottom of each mold. This layer must be very thin (about 1/4 inch); thinner than when you normally make pancakes because the pancakes will rise when cooked and with the small mold, you want room for your eggs.
4. Preheat the oven to 350F and bake the pancakes in the oven for about 3-4 minutes, until the batter is almost completely cooked.
5. Cook strips of bacon in a pan or in the microwave until they are about half done.
6. Line the bacon around each muffin mold.
7. Crack an egg and pour it into the middle of each mold, inside the bacon layer. Try to take out some of the egg white, or else it will take too long for the egg white to cook and you may overcook your egg yolk.
8. Bake at 400F for about 8 minutes or until the eggs are cooked to your desired doneness.

justbesplendid:

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