http://www.southernfamilymag.com/index.cfm
A couple of previously published recipes:
My French Country Omelet
6 slices bacon, cooked and crumbled *see
variations
2 russet potatoes, peeled and diced
1 cup Vidalia onion, diced
5 or 6 eggs, beaten
2 Tbsp. half & half
salt and pepper to taste
pinch of crushed red pepper
1/2 cup shredded Monterey Jack/Colby cheese
*see variations
2 Tbsp. fresh snipped chives
Preheat oven to 350.
Cook bacon over medium heat; crumble and set
aside.
Reserve 2 Tbsp. drippings.
Add potatoes and onions and cook until lightly
browned.
Beat together eggs, half & half, salt and peppers.
Reduce heat to medium-low.
Pour over potatoes.
Cook 2-3 minutes.
Top with crumbled bacon.
Sprinkle with cheese and chives.
Place skillet in oven and cook 5-6 minutes until
eggs are set.
*Variations: Use 1/2 lb. bulk sausage, crumbled and browned.
SOUTHWESTERN COBB SALAD QUESADILLAS
FOR THE DRESSING
1⁄2 cup purchased ranch dressing
2 tsp. adobo sauce (from canned chipotle chiles)
1 Tbsp. minced fresh cilantro
Juice of 1/2 a lime
Salt and black pepper to taste
FOR THE SALAD
2 boneless, skinless chicken breast halves (4 oz. each)
Salt and black pepper
3 cups romaine lettuce, chopped
1⁄2 cup frozen corn kernels, thawed
1⁄2 cup avocado, diced
1⁄2 cup canned black beans, drained, rinsed
1⁄2 cup jarred roasted red bell pepper, sliced
1⁄2 cup grape tomatoes, quartered
1⁄2 cup corn chips, crushed
FOR THE QUESADILLAS
3 burrito-size flour tortillas
1 1⁄2 cups shredded Monterey Jack cheese
Olive Oil
Directions
- Preheat grill to medium.
- Stir all ingredients for the dressing together; cover
and chill.
- Brush chicken with oil, then season with salt and
pepper. Grill 4–5 minutes per side, or until cooked
through. Slice into strips.
- Toss chicken strips with all salad ingredients (except
the dressing); chill while assembling quesadillas.
- Assemble quesadillas with cheese. Fold over, brush
with oil and grill, covered, 1–2 minutes per side,
or until cheese melts and tortillas brown. Cut each
quesadilla into 4 wedges, toss salad with dressing,
and serve. (Store any leftover dressing for up to
1 week.)
Nutrition Information
Per serving: 688 cal; 25g total fat (11g sat); 75mg chol;
1730mg sodium; 65g total carbs; 8g fiber; 34g protein