Grilled Breakfast Wraps

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bacon, breakfast, breakfast for dinner, brunch, dinner, easy dish, easy recipe, eggs, food, foodie, grilling, lunch, postaday2011, quick and easy, recipe, salsa, wrap

Today is Ground Hog’s Day…. will we have 6 more weeks of Winter?  Or will Spring come early?

I whipped up breakfast, while I was waiting for Punxsutawney Phil to make his prognostication. These Grilled Breakfast Wraps can be made with what ever ingredients you like.

Grilled Breakfast Wraps

Ingredients:
4 whole-wheat flour tortillas, 5 eggs, splash of milk, fresh ground sea salt, fresh cracked black pepper, 5 slices of turkey bacon, fresh salsa, Mexican blend shredded cheese, taco sauce

Directions:
Beat eggs, milk, salt and pepper together. Chop bacon and toss into egg mixture. Pour into pan and scramble eggs over medium heat. Warm flour tortillas briefly in oven. Layer eggs, cheese and fresh salsa in wrap. Fold side in, bottom up and top down. Place seam side down on hot griddle. Grill for a few minutes and flip. Serve hot with taco sauce for dipping.

Whether making this easy dish for an on-the-go breakfast, a hearty brunch or a breakfast for dinner night, it’s sure to please those around you.

What ingredients would you include in a grilled breakfast wrap?

 

Updated at 8:30am… the benefit to having a massive winter storm on Ground Hog’s Day?

Photo Courtesy of groundhog.org

 

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Goat Cheese Stuffed Peppers

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300th post, appetizer, bacon, blog stats, Blogging, cheese, easy appetizer, food, foodie, goat cheese, gourmet appetizer, part appetizer, pepper, postaday2011, recipe, snack, stuffed peppers, turkey bacon

My 300th Post!

I feel like I should either be celebrating or writing something epic… But in reality, today’s post is short and sweet. Last night, we were busy putting together Hubster’s new elliptical and it looks like it’s going to take us two nights… Ah, quality time… After being exhausted I needed to whip up a snack (I also made these New Year’s Eve).

My picky Hubster was popping these into his mouth, that is until he found out the cheese was goat cheese. Goat cheese can be really pungent, but the smoky bacon and sweet peppers balance out the flavors. Funny how you can love something until you find out what it is. 🙂

 

Goat Cheese Stuffed Sweet Peppers

 

Goat Cheese Stuffed Peppers Ingredients:
goat cheese, mini sweet peppers, crumbled bacon, garlic powder, fresh parsley, fresh cracked black pepper

Goat Cheese Stuffed Peppers Directions:
Cut top from peppers and remove any seeds. Carefully mash together cheese, bacon, garlic and parsley. Using pastry bag or icing press, stuff peppers and serve cold.

Happy Three Kings Day!

Artichoke Three Cheese Bake

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artichoke, artichoke hearts, artichokes, bacon, carb free entree, dinner, entree, food, gourmet, Gruyère, Jarlsberg, low carb recipe, pecorino, pecorino romano, recipe, red-neck, romano, side dish

I had a similar dish as a side at a restaurant once. I asked for the recipe from the chef and was excited to try it. I got home and it was all wrong, nothing like the made at the restaurant. I know many chefs don’t give out their exact recipes, so I needed to recreate it on my one. During that process, I became happier with my end product then the one I remember from my dining experience.

When I prepare a meal and Hubster deems to gourmet, he’s a little reluctant to try it (even though he’s always pleased with the outcome). I decided to star tailoring my “gourmet” recipes to his palette a little, by (what I call) “Rednecking it up”. That’s just my teasing way of saying that I added (turkey) bacon for him. Hubster hates shrimp and never will eat it, until you wrap a piece of bacon around it. Potato soup is “alright”, until you sprinkle on the bacon. You get the picture. So here is my Redneck Artichoke Three Cheese Bake.

Artichoke Three Cheese Bake

Ingredients:
8 fresh artichoke hearts (quartered), 1 shallot minced, 1/2 c. heavy cream broth, 3 Tbs. olive oil, 1 tsp. fresh lemon juice, 2 Tbs. chopped fresh parsley, 6 large basil leaves, 1/2 cup shredded Gruyère cheese, 1/2 cup shredded Jarlsberg cheese , 1/2 cup freshly grated Pecorino-Romano cheese

Directions:
Preheat oven to 400°F. Arrange artichoke hearts in a single layer on the bottom of a casserole dish. Spread shallots over artichokes. Add heavy cream to dish. Drizzle with olive oil and lemon juice. Sprinkle with parsley and basil. Cover evenly with the cheeses, ending with the Pecorino-Romano. Cover with aluminum foil, and bake until artichokes are tender and cheeses are melted, 15 minutes. Uncover, and bake until cheese is lightly golden and slightly crusty, about 25 minutes more. Remove from oven, and cool. Serve warm.