Bacon, Egg, and Cheese Breakfast Muffins
1 can whole wheat crescent rolls
1 tablespoon sour cream
4 slices bacon, cooked and crumbled
1/2 cup shredded cheese
1 tablespoon chopped chives
1 tablespoon of salsa
salt and pepper
1 Preheat the oven to 375.
2 Whisk together the eggs and sour cream. Season with salt and pepper to taste and set aside.
3 Roll out each crescent roll until it is a little bigger then your muffin tin cup. Grease each cup with cooking spray and press the biscuits into each cup. Be sure to push biscuit all the way down and to the sides of the cup.
4 Divide cheese evenly among the biscuit cups.
5 Pour the egg mixture into each cup. Fill ONLY half way! They will look empty but be sure to resist the urge to fill – the biscuits puff and you will have a mess!Bake for 18 min, or until the bisuits are golden and the eggs are set.
6 Sprinkle with the bacon pieces
7 Return to oven and cook 8 minutes
Use a butter knife to loosen from the pan and serve warm.
Inspired by: Read more: <a href=”http://www.food.com/recipe/bacon-egg-and-cheese-biscuit-cups-472447?oc=linkback”>http://www.food.com/recipe/bacon-egg-and-cheese-biscuit-cups-472447?oc=linkback</a>
Buffalo Chicken Calzones
We made these using our leftover roast chicken. They turned out to be the best calzones we’ve ever had. Definitely a winner and very easy to make.
1 Pillsbury Artisan whole grain pizza crust
2 cups roast chicken
1/2 bottle Louisiana Supreme chicken wing sauce (8 oz.)
1/2 an onion (chopped)
1/2 cup diced tomatoes
1/2 cup blue cheese crumbles
1 cup shredded pizza blend cheese
In a large mixing bowl, mix all the ingredients except for the cheeses. Roll out the pizza dough and cut it in half. We’re making two calzones. Pour the filling onto half of each half, with a border of about an inch on the three remaining sides, to make room for the folding and crimping. Cover the filling of each with a layer of blue cheese, then a layer of pizza blend cheese. Fold the dough over the filling and seal the dough together by pressing it together, then fold it onto itself and crimp like you would a pie crust. Poke holes in the top with a fork.
Place in 400 degree oven and bake for 20-25 minutes.
Creamy Green Chile Chipotle Pork Enchiladas
The really nice touch to this one is using evaporated goat milk. It gives the enchiladas a hint of goat cheese flavor. Not overpowering because it’s not goat cheese, but a nice extra flavor people might not be able to put their finger on.
1-2 lbs pork carnitas (see previous recipe)
1 large can green enchilada sauce (medium heat)
1 can cream of onion soup
1/2 can evaporated goat milk
1 can green chiles
1 can chipotle peppers in adobo sauce (we chopped up 4 peppers)
2 cups Mexican blend shredded cheese
2 Tbs butter
Cajun Kicker ground tabasco pepper
Start by chopping up the onion and sauteing it in butter. When onions are golden, add the chopped green chiles and chopped chipotle peppers. Then add the pork, enchilada sauce, soup, and goat milk. Do not boil this mixture, keep the heat to medium low and let it simmer for a bit. Dip each corn tortilla into the sauce on both sides before placing into a casserole dish. Fill it with a scoopful of meat using a slotted spoon to leave the sauce behind in the pan, then add a layer of cheese, then roll up the tortilla. Continue this process until the casserole pan is full of rolled up enchiladas stuffed with filling and cheese. Top enchiladas with remaining sauce and what cheese is left. Sprinkle with Cajun Kicker ground tabasco pepper (or cayenne).
Bake at 350 degrees for 30-35 minutes.
Pork Carnitas Tacos
Pork carnitas (see previous recipe)
On medium setting, heat the oil in a pan. Lightly fry each corn tortilla on each side for a bit, but not for too long unless you want tostadas! Fill with remaining ingredients to your liking.