brunch quesadilla w/ bacon, eggs, tomatoes, peppers and cheese

Make a colorful and filling breakfast-inspired quesadilla for your next Sunday brunch! Yes, this recipe does include bacon (because what’s brunch without bacon?), but you can choose to omit that ingredient for a healthier version.

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Ingredients: (Yields 1 quesadilla)

  • 2 strips of bacon
  • 2 eggs
  • 2 tortillas
  • cheddar cheese
  • 1/2 jalapeno, small dice
  • 1 small red pepper, small dice
  • 1 small orange pepper, small dice
  • 1/4 cup grape tomatoes, quartered
  • goat cheese

Heat a medium skillet over medium-high heat with 1 tablespoon of olive oil. Slice the bacon strips into smaller cuts and add to the skillet. Cook, stirring occasionally, until browned and crispy. Remove the bacon from the pan and drain on a paper towel lined plate.

In the pan with the oil and reserved bacon fat, scramble the 2 eggs over low heat to your desired consistency. When done, remove the eggs and set aside on a plate.

Wipe the skillet clean, and lay down one tortilla over medium-high heat. On top of the tortilla goes the cheddar cheese, followed by the jalapeno, red pepper, orange pepper, grape tomatoes, cooked eggs, cooked bacon, and goat cheese. After you’re done layering the ingredients, top-off with the other tortilla. Be careful not to take too long layering the ingredients or the bottom tortilla will burn!

I didn’t keep an eye on the time (my apologies!) when making the quesadilla this morning, but lift an edge of the bottom tortilla up to check on color and flip when it looks and feels the way you like! After a bit, repeat the peeking process to ensure that both sides of the quesadilla are cooked evenly before serving.

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black bean rotini fiesta

With the weather finally warming up again, I’m starting to think about my summer bod more and more. For me, this involves contemplating dusting off my running shoes and hitting the streets – yet to happen – and collecting all of my willpower to resist the sugar and butter cravings that I’ve been letting myself succumb to over the holidays. To fight the cravings, I’ve been filling up my grocery cart with fruits and vegetables to make me feel guilty about eating anything else when there’s plenty of good produce slowly deteriorating every day in my fridge. I think it’s working? Though what would I give for a cronut right now…

Anyways, out of curiosity, Phil and I had purchased a bag of organic, gluten free black bean rotini from Trader Joe’s that has been sitting on our pantry shelf for a few weeks now. I didn’t know what to do with it for a while, but seeing the peppers, tomatoes, and red onions in our fridge inspired me to put together a fiesta-themed dish because black beans –> Mexican food –> fiesta! At least that’s how my train of thought went.

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Ingredients:

  • black bean rotini
  • sausage or chorizo, coined
  • bell peppers, medium dice (the more colors the better!)
  • grape tomatoes, halved
  • jalapeños, small dice
  • red onion, diced
  • corn, cooked and off the cob
  • peas, cooked
  • olive oil
  • salt
  • any blend of cheese for topping

Directions:

  1. Cook the rotini as per the instructions on the package and drain when al dente. In the meantime, get your knife work done for all of the vegetables.
  2. Heat up some oil in a pan and lightly sear the sausage or chorizo.
  3. In a large bowl, toss together the rotini, sausage or chorizo, bell peppers, grape tomatoes, jalapeños, red onions, corn, and peas with enough olive oil to lightly coat the rotini. Season to taste with salt while tossing.
  4. Top the black bean rotini fiesta mix with any blend of cheese to finish.
  5. Get your party on.

ceviche charred corn & plantain chips

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As soon as I tried this ceviche charred corn and plantain chips combo at the ICC open-house, I knew I had to try out their recipe at home someday! And today is the day. Continue reading for the full recipe. One note, fluke and flounder are the same exact fish – it’s just called fluke during the summer seasons and flounder during the winter seasons.

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Continue reading