QUESADILLA CASSEROLE

 

I never posted this recipe as after this dinner, I was tending to my battle wound. Apparently, I was excited about the yummy spices wafting thru the air and when I bent down to remove the chips from the oven, I wasn't paying attention and accidentally made contact with the oven door and burnt the crud out of my right arm. Owww! All in the name of a good meal. I will forever remember this casserole as I gaze at what will probably remain as a guitar pick shaped scar. :)

BREAKFAST SAMMI & EGGS

This was a comfort meal I made for me and my honey for brunch one day last week when we were iced in!

INGREDIENTS: (2 Servings)

• 6 Eggs
• Splash of 2% Milk
• 6 Slices of Bacon
• Pepper jack Cheese
• Cheddar Cheese
• Hoagie Roll
• A variety of seasonings: Black Pepper, Salt, Red Pepper, Garlic Seasoning

STEP 1:

Coat bacon with a generous amount of seasoning and cook in the oven at 350 degrees for 10 minutes. Cook on a cooling rack on top of a cookie sheet. (This will drain the fat and keep the bacon from curling up like it would in a skillet.)

STEP 2:

Crack 6 Eggs into a warm pan and whisk in a splash of 2% milk. (This will keep your eggs light 'n fluffy!) Leave eggs alone to cook for a few minutes then add in salt, pepper, red pepper and remove from heat. 

STEP 3:

Remove bacon from the oven and drain bacon renderings in a warm skillet. Cut hoagie roll into 2 equal parts and toast it face down for a 2-3 minutes until bread is toasted up and smelling yummy!

STEP 4:

Dress your Breakfast Sammi! Open your hoagie and add a spoonful of scrambled eggs, 2 slices of seasoned bacon, and a generous handful of cheese. Grill in a panini maker for 5 minutes until grill lines are golden brown. 

STEP 5:

Repeat Step 4 and make another sammi for a loved one! Dish up any extra eggs and garnish with bacon on the side. 

This is so much better than an ordinary bowl of cereal....YUM-O!!!

-Andrea

*The Modern Susie Homemaker*
 

POTATO BACON SOUP

Ingredients: (Serves 2)

• 2 Cans Campbell's Select Harvest  "Creamy Potato with Roasted Garlic" Soup
• 4 Slices of Bacon
• Pepperjack Cheese
• Monterey Jack Cheese
• Rosemary
• Basil
• Black Pepper
• Deli Hoagie Rolls 
• 1 Tsp of Minced Garlic
• 2 Tbs Butter

Step 1: Heat soup on stove on medium high. Stir in Rosemary, Basil, Pepper and reduce heat. 

Step 2: Cook bacon on a cooling rack on top of a baking sheet in oven for 10 minutes at 350 degrees. When cool, drain bacon renderings into a warm skillet.

Step 3: Mix Garlic and butter and melt in microwave. Pour on hoagie slices and toast bread in bacon renderings until desired color and crunchiness. Flip bread and add Monterey Jack & pepperjack cheeses.

Step 4: Top soup with bacon slices, cheeses and black pepper to desired level.

Enjoy this perfect meal for a bitter cold day! 

-Andrea

*The Modern Susie Homemaker*

POOR MAN'S CHILI!

Hello friends!

Being that this is Day 2 of being "Iced" in and we are very limited on groceries, I had to get creative on this one but I think it turned out very well and it is filling our home with yummy aromas which is always an added bonus!

Ingredients:

• 1 Tube ground Elk (Can use any ground beef or turkey)
• 1 15 oz Can Black Beans
• 1 12 Oz Can Corn
• 1 Can Tomato Paste
• 2 Cups Chicken Broth
• 2-3 Tbs Chili Powder
• 1 Tbs Ground Cumin
• 1 Cup Grated Onion
• 2 Tbs Minced Garlic
• 4 White Corn Tortillas 
• Extra Virgin Olive Oil 
• Cajun Spice
• 1/2 Cup Pickled Jalapeno Slices (Drain the Seeds!)
• A dash of salt and pepper to liking 
• 1 Cup Grated Sharp Cheddar  

STEP 1: 
Coat Pan with EVOO then brown meat in skillet. Drain fat then add grated/finely chopped onion and garlic and let simmer for 1-2 minutes.


STEP 2:
Transfer seasoned meat to crockpot and add in corn, black beans, tomato paste, jalapeno slices (finely chopped), chili powder, cumin, and chicken broth and cook on LOW for 2-4 hours. 


STEP 3:
Cut corn tortillas into strips and lay on a cooking rack on top of a baking sheet. (4 tortillas make approx. 20 strips) Drizzle with EVOO and Cajun Spice and bake in the oven for 5-7 minutes at 350 degrees. 


STEP 4:
When ready to serve, pour in a layer of baked tortilla strips in the bottom of a bowl, pour on chili and a generous handful of cheddar cheese! Add extra strips on top for scooping up chili. Who needs a spoon when you can use a tortilla strip for a utensil instead?!

Enjoy this hot meal on a cold winter's night!!

-Andrea
*The Modern Susie Homemaker*