White Cheddar, Apple, Bacon Quesadilla

Total time: 10 minutes
Ingredients:
  • 2 tortillas, whole grain, or gluten-free if desired
  • White cheddar cheese, thinly sliced
  • Green apples, thinly sliced
  • 3-4 slices of bacon, cooked

Butter Directions:

  • Assemble apple slices, cooked bacon and cheddar cheese on a tortilla. Top with a second tortilla.
  • Microwave on high 45 seconds to one minute, or until the cheese begins to melt.
  • Heat a non-stick pan over medium-high heat and lightly butter the pan.
  • Place the quesadilla in the pan and cook for approximately one minute, or until the tortilla begins to turn golden brown. Flip and cook second side until golden brown.
  • Let cool, cut into wedges and enjoy!

 

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Heirloom Caprese Mac & Cheese

Ingredients:

  • 1/2 pound uncooked pasta
  • 4 Tablespoons butter
  • 1/4 cup flour
  • 1 1/2 cups half and half
  • 1 cup Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large heirloom tomato
  • 1 cup fresh Mozzarella cheese (small cubes)
  • 1/2 cup chopped basil
  • Aged balsamic vinegar

Directions:

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Prepare dry pasta according to package directions. Once cooked, keep warm.
  3. Melt butter in a medium pan. Add flour and cook on low for 5 minutes. Wisk in half and half thoroughly. Simmer for 5 minutes. Wisk in Parmesan cheese, salt and pepper and simmer for an additional minute.
  4. Slice tomato into 4 nice slices. Dice the remaining tomato.
  5. In a medium bowl, combine cooked pasta, cheese sauce, fresh Mozzarella, chopped basil, and diced tomato. Place mixture in a greased baking dish. Top with tomato slices and an additional sprinkle of Parmesan cheese.
  6. Bake for 15 minutes. Finish with chopped basil, and a drizzle of aged balsamic vinegar.

 

Recipe by Chef Joshua Kelly, from Bonny and Read Fresh Seafood and Fine Steaks in Colorado Springs, CO.

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Heirloom Caprese Mac & Cheese

Ingredients:

  • 1/2 pound uncooked pasta
  • 4 Tablespoons butter
  • 1/4 cup flour
  • 1 1/2 cups half and half
  • 1 cup Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large heirloom tomato
  • 1 cup fresh Mozzarella cheese (small cubes)
  • 1/2 cup chopped basil
  • Aged balsamic vinegar

Directions:

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Prepare dry pasta according to package directions. Once cooked, keep warm.
  3. Melt butter in a medium pan. Add flour and cook on low for 5 minutes. Wisk in half and half thoroughly. Simmer for 5 minutes. Wisk in Parmesan cheese, salt and pepper and simmer for an additional minute.
  4. Slice tomato into 4 nice slices. Dice the remaining tomato.
  5. In a medium bowl, combine cooked pasta, cheese sauce, fresh Mozzarella, chopped basil, and diced tomato. Place mixture in a greased baking dish. Top with tomato slices and an additional sprinkle of Parmesan cheese.
  6. Bake for 15 minutes. Finish with chopped basil, and a drizzle of aged balsamic vinegar.

 

Recipe by Chef Joshua Kelly, from Bonny and Read Fresh Seafood and Fine Steaks in Colorado Springs, CO.

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Yogurt Parfait Popsicles

Prep time: 10 minutes
Makes: 6-8 popsicles

Ingredients:

  • 1 ½ cup vanilla Greek yogurt
  • ¼ cup milk
  • ½ cup homemade or store-bought granola
  • Fresh berries (try blackberries, blueberries, raspberries, diced strawberries or a mixture)

Directions:

  1. In a small blender or bowl, mix together yogurt and milk.yogurt parfait popsicles
  2. In a popsicle mold or 6-8 Dixie cups, layer yogurt/milk mixture, granola, yogurt/milk mixture, berries and yogurt/milk mixture.
  3. Place popsicle mold or Dixie cups in the freezer. If using Dixie cups, add popsicle sticks 45 to 60 minutes into freezing (sticks will fall over if added too early).
  4. Once frozen, enjoy for a treat, snack or even for cool, healthy breakfast on a hot summer morning!
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No-Churn Strawberry Cheesecake Ice Cream

Prep time: 25 minutes
Total time: 5-8 hours
This recipe is adapted from the No-Churn Vanilla Ice Cream recipe from Food Network Kitchen.

Ingredients:

  • One 14-ounce can sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • Pinch of fine salt
  • 4 ounces cream cheese, softened
  • 2 cups heavy cream, cold
  • 1 pint of strawberries, greens removed, and halved
  • ¼ cup sugar
  • 2 teaspoons lemon juice
  • ½ cup crushed graham crackers

Directions:

  1. Place a metal loaf pan in the freezer and chill.
  2. In a food processor, gently blend condensed milk, vanilla, salt and cream cheese until smooth. Set aside.
  3. Whip the heavy cream with a mixer on medium-high speed until firm peaks form. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined. Then fold the lightened milk mixture into the whipped cream until well blended. Pour into the chilled loaf pan and freeze covered, about 2 hours.
  4. While the ice cream is beginning to freeze, combine strawberries, sugar and lemon juice in a saucepan over medium heat. Stir until strawberries are soft, approximately 10 minutes. Once soft, mash with a fork or potato masher until consistency resembles a puree. Cool in the refrigerator.
  5. After the 2 hours has passed, swirl in the strawberry puree and the crushed graham crackers with a spoon. Continue to freeze, covered, until solid and scoopable, approximately 3-6 more hours.
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