Carrot Salad
Recipe:
1 carrots, shredded
1/4 apple - peeled, cored and shredded
3/4 teaspoon lemon juice
1-1/2 teaspoons honey
salt and pepper to taste Source: Recipe, Image
Preparation
Recipe:
1 carrots, shredded
1/4 apple - peeled, cored and shredded
3/4 teaspoon lemon juice
1-1/2 teaspoons honey
salt and pepper to taste Source: Recipe, Image
Preparation
- In a bowl, combine the carrots, apple, lemon juice, honey,
salt and pepper. Toss and chill before serving.
Barbecue Bacon
Quesadilla
Recipe:
1-1/2 teaspoons olive oil
1/8 large yellow onion, sliced thin
1-1/2 slices bacon, diced
3/4 teaspoon brown sugar
2 (10 inch) flour tortillas
1/4 cup spicy barbeque sauce
1 tablespoon chopped fresh cilantro
1/2 cup shredded Cheddar cheese Source: Recipe, Image
Preparation:
Quesadilla
Recipe:
1-1/2 teaspoons olive oil
1/8 large yellow onion, sliced thin
1-1/2 slices bacon, diced
3/4 teaspoon brown sugar
2 (10 inch) flour tortillas
1/4 cup spicy barbeque sauce
1 tablespoon chopped fresh cilantro
1/2 cup shredded Cheddar cheese Source: Recipe, Image
Preparation:
- Heat 1 tablespoon olive oil over medium heat in a large
skillet. Add onion; cook and stir onions until softened about 5 minutes. Stir in
bacon pieces and brown sugar, and cook until bacon pieces are crisp. Remove from
skillet. - Spread 1/4 cup barbecue sauce on one tortilla. Sprinkle with
1/4 of the bacon and onion mixture, 1 tablespoon cilantro, and 1/2 cup Cheddar
cheese. Top with a tortilla. - Heat 1 teaspoon olive oil over medium heat in a large
skillet. Place the uncooked quesadilla in the skillet. Cook on one side until
browned and crisp, about 3 minutes. Flip, and cook on the other side until the
cheese is completely melted, about 2 minutes more. Remove to a paper towel lined
plate to cool. Repeat with remaining six tortillas. Slice into quarters using a
sharp knife or kitchen scissors when cool enough to handle.