Beef Quesadillas 

We love chicken quesadillas; we’ve not made beef quesadillas before tonight. They turned out great!

Ingredients:

One half pound of roast beef, in strips

One teaspoon of each of the following: cumin, onion powder, garlic powder, cilantro, salt and pepper

Canola oil 

Eight 8-inch tortillas 

Cheese

Directions:

Fry meat with seasonings  until totally browned in two tablespoons of oil. Set aside. 

On a flat griddle, well-oiled, brown two tortillas. The important thing is to brown each side of the tortilla. It’s ok to flip them more than once to get them brown enough. 

Ok, time to put them together! On one tortilla, add some beef and as much cheese as you can handle. Allow the cheese to melt a bit; top with second tortilla. Use a large pancake turner and spoon to flip the quesadilla. Be careful! 

When it’s brown and melty enough, place on oven-safe plate and set in oven to keep warm. 

Repeat until you’ve made four quesadillas. Serve with sour cream, salsa and refried beans. 

Maple Pepper Bacon

Daniel loves bacon; he thinks it’s one of the food groups.

He saw a chef on Food Network make maple pepper bacon and asked me to make some for supper.

Ingredients:

1/2 pound of thick sliced bacon

fresh cracked black pepper

REAL maple syrup

Directions:

Preheat oven to 475•

Take a 9×13 cookie sheet and cover it with foil and then one sheet of parchment paper. The foil will help keep the cookie sheet clean and the bacon won’t stick to the parchment paper.

Spread bacon on parchment paper and sprinkle with freshly cracked bacon. Flip and pepper the other side of the bacon. Put into hot oven and bake for 15 minutes.

Flip bacon after 15 minutes and bake for 10 more minutes until nice and crispy.

Pour maple syrup over the bacon; I didn’t measure but probably used 1/4 cup.

Return to oven for 8 more minutes.

Yum! I made scrambled eggs with cheese and heated tortillas and we made bacon and egg burritos.

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