Let's Talk Bacon

This morning, we were discussing the upcoming season change. And as much as we love the beautiful fall colors and smells… it’s no picnic to wake up to what looks like the dead of night, when it is, in fact, 6:00 or 7:00am.

I experienced this disappointment just this morning. When I would normally be enjoying the sunshine with a glass of iced coffee, I’ve now started moving toward hot steaming coffee and the only cure I know of for those dark-morning-blues: BREAKFAST.

I have never understood those people who say they don’t eat breakfast. What could you possibly be doing in the morning that takes precedence over food? And for certain folks who say they just can’t eat “that early”, I’m fairly sure this means you are a super late night eater and therefore are still full from last night’s feast.

The one excuse I can almost understand is the “I’m sick of Pop-Tarts, because it’s all I can eat on the run, as I am just such a busy and important person” excuse. I’ll admit, cereal, breakfast pastries and buttered toast can get quite dull after weeks of nothing but Chex and Toaster Strudels.

Which is why I have discovered a great secret.


Do-It-Yourself-Pancakes (or waffles…)
After making a ridiculous amount of pancakes over the weekend for just my husband and I, the leftovers were about to hit the dog’s bowl, when it occurred to me. FREEZE them! Yes!

While the dog looked at me with sad, droopy eyes, I wrapped the pancakes in sets of 3 or 4 and shoved them in the freezer. With just a quick trip to the microwave, toaster or toaster oven (take your pick.), not only do you have a hot, fresh breakfast… but you have something that actually tastes homemade! No more leggo my eggo for you!

The best part is the variety! While I’m partial to sweet, cinnamony, fruity pancakes and waffles, my husband leans more toward the cheese and bacon style. Whip up a big batch (maybe for dinner tonight??) and just freeze them.

Trust me, the next morning you stumble out into the darkness, you’ll be glad you’ve got a hot breakfast to bring in a little sun!

Cheesy Bacon Pancakes
Yields approximately 30 “good size” pancakes

Ingredients
2 cups flour
1 tbsp sugar
4 tsp baking powder
½ tsp salt
2 tsp dried dill
2 eggs, beaten
2 cups milk
1 cup sharp cheddar cheese, shredded
8 strips of bacon, cooked and crumbled
Butter, to coat pan


Directions
Stir together dry ingredients. In another bowl, beat eggs into milk. Slowly add the wet ingredients to the dry and stir until just combined and lumpy. Fold in cheese and bacon.

Spread butter over a hot griddle and scoop ¼ cup of the batter into the center. Let cook 2-3 minutes per side, until golden brown, flipping only once. This is your “tester” pancake. Some say this never turns out right, but if it does, consider it a bonus for the chef. Something to nibble on while you cook the rest. If it didn’t turn out right, adjust the flour (for firmer pancakes) or milk (for thinner pancakes).

Repeat with remaining batter. Top with extra shredded cheese and bacon crumbles, if desired.

Recipe can be easily doubled to make a good amount to freeze. Waffle recipe is the same, but may require a 1 or 2 tbsp more flour.

Substitute your favorite cheese, breakfast meat or herbs.

A Taste for Mexican

Recently, my husband and I decided to do Mexican for dinner. As I searched for a good restaurant, he grabbed his keys to head for Taco Bell.

We reached a middle ground and decided to cook our dinner! No, not the typical tacos and cheese covered concotions that we've come to think of as "Mexican Food", but real, authentic flavors... with a bit of fusion here and there.

After sifting through cookbooks, we kicked off our shoes, danced to Latin music and sipped gin and tonics with lime as we created our exotic feast.

Homemade guacamole... fresh salsa... queso dip... spicy red beans and rice... an herbed salad of cilantro, lime, papaya, mango, avocado, tomato and prickly pear cactus... and, my personal favorite, fried quesadillas.

Oh yes. Fried quesadillas. Not in a little pan with a drizzle of oil, but deep fried, bringing out new sweet and smoky flavors.

Ingredients:
Vegetable oil (enough to cover a pan about 2" deep)
1/2 cup red onion, diced
2 cloves of garlic, minced
1 lb top round steak, tenderized and cut into 1/4" cubes
1 tomato, diced
1 poblano peppers, minced

Salt and pepper, to taste

2 limes
10" flour tortillas

1/2 cup guacamole
1 cup Monterey cheese, shredded
Fresh cilantro


In a sauté pan, drizzle 1 tbsp oil over medium high heat. Add onion and garlic and cook until translucent. Add steak cubes and cook 3-4 minutes. Reduce heat to medium low and add tomato, poblano pepper, salt, pepper and juice from one lime. Cook for 10-12 minutes.


Heat oven to 150 degrees and line a baking sheet with parchment paper.


In a thick, high sided pan, add oil until about 2” deep and heat over medium high. Spread guacamole across tortilla and top with steak mixture and cheese and seal shut, using guacamole as “glue”. Carefully place in hot oil, dropping quesadilla away from yourself as you release it. Fry 1-2 minutes per side, or until lightly browned. Remove from oil and immediately place on baking sheet in oven to hold warm.


Serve with lime slices, cilantro, salsa and any other toppings you like, including enchilada sauce!