Breakfast Quesadilla Waffle

Do you love scrambled eggs, but don't have time to sit down to enjoy them in the mornings? Do you have little ones that make a huge mess while they eat their scrambled eggs? Do you want a fast and easy breakfast that can be customized to meet your families likes? If you answered yes to any of these questions you must try this recipe out. It puts your scrambled eggs, or egg whites, into a tortilla, keeping the mess at bay. We have made them with just eggs and cheese (shown here), with cheese and sausage, and with bacon and cheese. The sky is the limit really. Try any combo of eggs, cheeses, meats, veggies, etc. There is a unique way for everyone to enjoy their favorite handheld breakfast food! I haven't personally tried this yet, but you might be able to make them ahead of time and freeze them so you can just warm them up as needed. If you try it, let me know! Enjoy your favorite combinations the next time you make eggs! 

Breakfast Quesadilla Waffle

Ingredients (for 2)

5 eggs, beaten

2 tortillas

1/2 cup cheese, shredded (1/4 cup for each)

2 Tablespoons milk

Salt and Pepper to taste

Cooking spray

Optional

bacon

sausage

variety of vegetables

Cook your scrambles eggs as you normally would. We add a little milk to ours, but cook them to your liking. While your eggs are cooking, preheat your waffle iron (we do ours to 3). 

Once your waffle iron is heated, spray with oil. Lay a tortilla on it. Top with a little cheese, half the eggs, then the remaining cheese. Fold the top half of the tortilla down and close the waffle iron. Once finished, serve warm or with any desired sauces (I used sriracha). 

Buffalo Oven “Fried” Goat Cheese

Happy Friday everyone! Hopefully it is the end of the work week for you and you get to enjoy your weekend! We have a busy weekend going to the city and I have brunch with the ladies on Sunday, followed by Colts football! Hectic, but we spent last weekend hiking and it’s so amazing to have a good balance of the two! Speaking of Colts football, are you going to any tailgates or having a football party? If the answer is yes, you must make this appetizer! I love buffalo wings, but the thought of eating meat off the bone has always disgusted me. I don’t care when other people do it, but I just can’t bring myself to. That being said, I loved finding this recipe that had nothing to do with any meat on bones. This appetizer was just fabulous! The sauce tasted very similar to the mild sauce at Hooter’s. It was good enough to make by itself and use if you were doing buffalo wings. The goat cheese really complimented the sauce well too. It was almost like your ranch to your buffalo wings. Kev isn’t a huge goat cheese fan and he even said it was pretty good. It made the goat cheese have a milder flavor. You may notice that the ingredients are a little vague. I absolutely hate wasting food so I started off with one egg and one cup panko and it was enough for my eight ounces of goat cheese. Depending on the amount of goat cheese you may need more, but I would start off with less if you can. If you are looking for a new buffalo sauce recipe to try or don’t like meat, you should try this recipe this weekend! Enjoy!

Buffalo Oven “Fried” Goat Cheese
Ingredients
8-10 ounce goat cheese log, keep very cold1-2 whole eggs, beaten
1-2 cups panko breadcrumbs

Sauce

1 stick unsalted butter, melted
1/2 cups Franks Red Hot
1 teaspoon seasoned salt

Preheat your oven to 400 degrees. Line a baking sheet with a silpat or aluminum foil.

Cut your goat cheese into pieces. I ended up with 16 from an 8 ounce log. You cut the log in half and then the half in half, etc. until you have the amount of pieces you desire. Using your hands roll the cheese pieces into approximately 16-24 balls and place on prepared baking sheet.

Lightly beat eggs in a small bowl. Fill a plate or shallow bowl with the panko. Dip the goat cheese balls in the beaten egg first, roll them around so they are completely covered. Then drop them into the panko. Toss the breadcrumbs onto the ball and gently roll to coat, patting slightly. Place back on prepared baking sheet. Repeat until all the goat cheese balls are coated.

Place in the oven for 15 to 20 minutes or until golden and crisp. Allow the balls to set for 10 minutes before tossing in the buffalo sauce.

While the goat cheese balls are resting from coming out of the oven, make the buffalo sauce. Combine in a medium size bowl all the ingredients for the sauce. Whisk with a fork until combined.

Once you have let the goat cheese balls sit for 10 minutes, use a fork and dip each ball in the buffalo sauce, covering completely. Drip off any excess buffalo sauce and place back on the baking sheet. Once all balls have been tossed with the buffalo sauce, place them back in the oven for 5 minutes.

Remove from the oven and let sit again for 10 minutes. You don't want them to crumble. Remove the balls from the pan and serve alongside the extra sauce you have for dipping.

Bacon Cheeseburger Balls

There are not very many people that would pass up a good cheeseburger. I prefer mine, I'm sure like most people, hot off the grill with all the fix-in's. Unfortunately you can't always have the delicious off the grill hamburgers for various reasons. That's why I originally fell in love with this recipe, found here. Well the first time I made them, I followed the recipe as is and found that they were just alright. So, not one to give up, I decided to change a few things around to improve it a little. Instead of sprinkling the onion powder on top of all the cheese and hamburger, I decided to put it directly on the biscuits. The first time I made them I could hardly taste it and when I did it was a huge amount. This made it more uniform and you got the onion taste in each bite. If you don't like onions you can always omit the onion powder. I think it adds a little something though! I also sprinkled a little garlic powder on the top of the already rolled up balls before cooking. It sounds a little odd, you don't usually put garlic powder on cheeseburgers, but it was tasty. I used very little so there was just a hint, but it really added to the flavor. Also, if you are out of eggs, feel free to brush with butter if needed. It works just as well! Enjoy this portable cheeseburgers!  

Bacon Cheeseburger Balls 

Ingredients 
10 refrigerator biscuits
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/2 cup browned hamburger pieces
1/4 cup crispy bacon pieces
Black pepper
1 1/4 teaspoon onion powder 
1/4 teaspoon garlic powder
Egg white, beaten
Parmesan cheese, grated 

Optional
Ketchup
Mustard
Pickles

Preheat the oven to 425 degrees. Grease a pie pan or other oven safe dish. 

Flatten the refrigerator biscuits, sprinkle with onion powder and black pepper, and then top them with the shredded cheeses, browned hamburger pieces and bacon.

Gather the edges up around the toppings and pinch together at the top, creating a seal. Place the pizza balls into the baking dish with the seam down.

Brush the tops with a beaten egg white. Sprinkle the tops with the grated Parmesan cheese and garlic powder.

Bake for about 15 minutes or until golden brown.

Serve with desired condiments while warm.

Jalapeño Popper Grilled Cheese

If you are looking for a way to spice up your traditional grilled cheese, or love jalapeño poppers, this recipe is perfect for you! It packs heat from the jalapeños and coolness from the cream cheese. Then, you combine that with the crunch from the tortilla chips and the melted cheesy goodness and you have a perfect and hearty grilled cheese sandwich. Are you salivating yet? We have made these a few times now and absolutely love them. It is a little difficult to get it to the pan without making a mess because of the shredded cheese, but I have learned to make it on a giant pancake spatula we have so I can just smash it down and slide it off. I also cover it with a lid or cookie sheet to help the cheese melt a little faster for the flip. Make sure you try this the next time you are craving something spicy or a gourmet grilled cheese! Enjoy!



Jalapeño Popper Grilled Cheese Sandwich

Ingredients (for one sandwich) 

2 jalapeno peppers, cut in half lengthwise and seeded
2 slices sourdough bread
1 Tablespoon butter, room temperature
1 Tablespoon cream cheese, room temperature
1/4 cup jack and cheddar cheese, shredded, divided in half 
1-2 Tablespoons tortilla chips, crumbled 

Place the peppers on a baking sheet with aluminum foil, cut side down. Broil on the top rack for 10-14 minutes or until the peppers are blackened. Place in a ziplock bag and let cool until you can handle them, approximately 20 minutes. 

Remove the skins from the peppers. You should be able to “pinch” them off easily.

Butter the outside of each slice of bread. Spread the cream cheese on the inside of one of the slices. 

Sprinkle half of the shredded cheese on top of the cream cheese, top with the jalapeños, crumbled tortilla chips, the remaining cheese, and top with the other slice of bread. 

Heat a non-stick pan over medium to medium-low heat. Grill the sandwich 2-4 minutes per side or until golden brown and the cheese has melted.