Bacon ‘n’ Egg Quesadillas

Posted on November 21, 2017 by ttimmons

Ingredients

8 medium flour tortillas
2 hass avocados
1 tablespoon fresh lemon juice
Salt and pepper
1/2 pound bacon
8 large eggs
8 ounces pepper jack cheese, shredded (about 2 cups)
1 15 1/2 ounce can black beans, rinsed

Preparation

Place the tortillas in the oven in two stacks; heat to 200 degrees . In a bowl, mash the avocados with the lemon juice; season with salt and pepper.

Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towels. Leave about 2 tablespoons bacon fat in the skillet, reserving the rest of the fat. Cut the bacon strips in half.

Working in 2 batches, in the skillet, cook the eggs over easy; transfer to a platter. Reserve the skillet.

Lay the tortillas on a work surface. Sprinkle each with 1/4 cup cheese; top with beans, 1 egg and bacon strips, then fold to enclose.

In the same skillet, heat 1 tablespoon reserved bacon fat over medium heat, add 4 quesadillas and cook, turning once, until crisp and golden, about 3 minutes. Repeat with more bacon fat and the remaining quesadillas; serve with the avocado mash.

Dick Clarks Corn Fritters

Posted on December 31, 2015 by ttimmons

– from Rachael Ray magazine

INGREDIENTS
1 15 ounce can creamed corn
4 large eggs
1 cup frozen corn, thawed
2 tablespoons sugar
Salt and pepper
1/2 cup flour
Cooking spray
Unsalted butter, melted, for serving
DIRECTIONS
In a medium bowl, combine the creamed corn, eggs, frozen corn and sugar; season with salt and pepper. Sprinkle in the flour gradually, whisking constantly to avoid lumps, until just combined.
Spray a large nonstick skillet with cooking spray. Drop tablespoonfuls of the corn mixture into the pan to form small pancakes. Cook until lightly browned on both sides, about 2 minutes per side. Serve with the melted butter.

Roasted Pork Tenderloin

Posted on December 17, 2015 by ttimmons

– from Rachael Ray magazine (I added some of my own seasonings to this recipe)

INGREDIENTS
2 large cloves garlic
1 1/2 teaspoons coarse salt
1 teaspoon dried sage
1/4 teaspoon pepper
1 tablespoon olive oil
2 trimmed pork tenderloins (about 1 pound each), at room temperature

DIRECTIONS
Position a rack near the bottom of the oven and preheat to 500 degrees . Mince together the garlic, salt, sage and pepper. In a small bowl, combine with the oil. Rub all over the meat and place the tenderloins side by side but not touching in the smallest roasting pan that will hold them. Roast for 10 minutes, flip over and roast again until the internal temperature registers 155 degrees on an instant-read thermometer, about 8 minutes more. Let rest for about 10 minutes (the internal temperature should reach 160 degrees ). Slice into 1/2-inch-thick slices.

Cranberry Cheesecake Squares

Posted on December 14, 2015 by ttimmons

– from Rachael Ray magazine

INGREDIENTS
2 cups (5 to 6 ounces) crushed chocolate graham crackers
4 tablespoons unsalted butter, melted
1 cup plus 2 tablespoons sugar
2 packages (1 pound total) cream cheese, at room temperature
2 teaspoons orange or lemon juice
2 teaspoons pure vanilla extract
2 cups heavy cream
2 cups (about 8 ounces) fresh or frozen cranberries
1 teaspoon finely grated fresh orange or lemon peel

DIRECTIONS
Line a 9-inch square baking dish with a 14-inch-long piece of foil or parchment paper and grease the foil. In a medium bowl, mix the graham cracker crumbs with the melted butter and 2 tablespoons sugar. Press the crumb mixture into the bottom of the baking dish. Freeze for 10 minutes.
Meanwhile, using an electric mixer, beat the cream cheese, 1/3 cup sugar, the orange juice and vanilla at medium speed until smooth, 2 to 3 minutes. Add the heavy cream and mix at low speed until blended, then beat at medium-high speed until thick and fluffy, 1 to 2 minutes. Spoon the cream cheese mixture on top of the crumbs. Refrigerate for 1 hour.
In a saucepan, bring 1/2 cup water, the remaining 2/3 cup sugar and the cranberries to a boil over medium-high heat, stirring once or twice. Lower the heat and simmer until the cranberries begin to pop, 2 to 3 minutes. Remove from the heat, transfer to a small bowl and stir in the orange peel. Refrigerate while the cheesecake is chilling.
Holding the ends of the foil, pull the cheesecake out of the pan. Cut into 9 squares. Spoon the cranberry sauce onto the cheesecake.

Chelsea

Posted on February 25, 2013 by ttimmons

Chelsea is a Manhattan neighborhood located in between Hell’s Kitchen, Greenwich Village and the Meatpacking District. I love walking through Chelsea. The buildings are beautiful and the culture is full of diversity. There are an abundance of ethnic restaurants, delis, and clothing boutiques. I could walk through the Chelsea art galleries (over 200 galleries) for hours. Some of my other favorite spots are Chelsea Market, the High Line, London Terrace and Hotel Chelsea.