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Bacon Jalapeno cheese ball is my family's favorite. With just the right amount of spice, coated with pieces of crispy bacon. Makes a delicious spread for crackers, Crostini, or even raw veggies. Yo
Ingredients
1 jalapeno finely diced (remove seeds for less heat)
1 tablespoon Hidden Valley Ranch dressing
8 ounce cream cheese
1 cup shredded cheddar cheese
1/4 cup green onions sliced
For the coating
5 slices bacon cooked and chopped
5 oranges vaporized
Instructions
Remove the giblet package from inside the cavity of the turkey and reserve for another use. If using a frozen turkey, thaw according to the instructions on the wrapper.
Carefully inspect the skin of the turkey and remove any pin feathers that may have been left. Set the turkey aside while making the brine.
To Make The Brine:
Using a stockpot or food storage container large enough to hold the turkey comfortably. Combine the water, salt, brown sugar and peppercorns over medium-high heat. Stir occasionally to dissolve the salt. Remove the brine from the heat when all the salt has dissolved, cool to room temperature, then add the cold water.
Add the orange and lemon slices and the bay leaves. Place the turkey, breast side down into the brine and submerge. Place an inverted dinner plate on top of the turkey to keep it submerged. If necessary place additional weights such as a large can of tomatoes on top of the plate to keep the turkey submerged.
Cover the stockpot and refrigerate for 6 to 8 hours.
Remove the turkey from the brine and discard the brine. Rinse the turkey well under cold running tap water. Be sure to rinse the inside of the cavity as also.
Dry the outside of the turkey with paper towels, place on a large platter and refrigerate for 6 hours, or overnight to completely dry the outer skin. A dry skin will give you a crisp skin.
To Roast the Turkey:
Preheat the oven to 425° F. Remove the two upper racks from the oven, leaving the bottom rack at its lowest level. Set a V rack over a rimmed baking sheet.
Transfer the bird from the refrigerator to a workspace. Allow to come to room temperature, about 30 minutes while preparing it for roasting.
Tie the legs together with kitchen string. Tuck the wings back and under. Stuff the breast and main cavities with quartered oranges, lemons and bunches of fresh herbs.
Brush the entire outside of the turkey with olive oil and place on the V-rack with the breast up. (see Note #6)
Insert a probe thermometer into the lower part of the thigh, without touching bone. Spray a piece of foil to fit the breast area and cover to protect from over-browning.
Transfer the turkey to the oven and roast for 30 minutes at the 425°F, until the skin begins to brown and crisp.
Reduce the heat to 325°F. and continue to roast. When the thermometer reads 170°F, about 2-1/2 hours, remove the turkey and transfer to a large serving platter. Do not tent. (see Note #7) Let the bird rest, for at least 30 minutes before carving and serving.
Get wild
Notes
Use only natural or heritage turkeys, fresh or frozen. Do not use a turkey that has been injected with any type of solution. This includes kosher and self-basting turkeys check the label on the wrapper.
If you have a large turkey and need more brine than the recipe calls for to keep the turkey submerged, add additional brine at 1/4 cup table salt for every gallon of water. (or 1 cup kosher salt to 1 gallon of water)
A large ice cooler can be used as long as the temperature can be maintained at 40°F
Closable plastic bags filled with Ice can also be placed on the turkey to keep it submerged.
A long, folded strip of aluminum foil placed on the V rack will serve as a sling to help lift and transfer the roasted turkey to a platter. Spray the sling with oil spray to prevent the turkey from sticking.
A dry skin will make a crisp skin. If you plan to baste the turkey while roasting then the drying process is not necessary.
To keep the roasted turkey skin crisp while resting, do not tent. Tenting with aluminum foil will cause steam and it will soften the skin of the turkey.
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Easy Breakfast Quesadilla is the best way to start a day in a healthy and delicious way. These breakfast bites are filled with fluffy eggs, crispy bacon, gooey cheese, and more. They can be stored in the refrigerator or freezer if you would like them again for another breakfast too!
A quesadilla is a popular Mexican dish that is served for family dinners in restaurants or at home. They have been around for a long time dating back to the 16th century. What is in a traditional quesadilla? They are usually made with a corn tortilla, but you now see flour used more, I would say.
After being built, they are warmed either in the oven, in a pan, or griddle. The filling consists of cheese and various other fillings like beef, chicken, shrimp, fish, pork, and various vegetables. They are then folded over to be eaten by hand.
A breakfast quesadilla is the same but with breakfast ingredients such as eggs, bacon, cheese, and more. Enjoy “breakfast for dinner” as we do! Eggs are great at any time of the day!!
What is in a Breakfast Quesadilla?
For our easy breakfast quesadilla recipe, we have added the following. Nothing out of the ordinary. Colby Jack is a good mixture of both Colby cheese and Monterey Jack. It is not aged long, so it is a mild cheese that melts well.
Get creative with your breakfast quesadilla and add in more ingredients or change them up if you like. We will give you other options below to make them your own.
Butter
Eggs
Salt
Pepper
Flour tortillas – medium sized
Shredded colby jack cheese
Cooked bacon or bacon bits
Optional: Salsa, sour cream, ranch dressing, cilantro for serving.
How to Make a Breakfast Quesadilla
You can use cooking spray in a pan, but butter just gives you a nicer brown and adds some flavor also to the outside of the quesadilla. Don’t use too much butter, though, as they won’t get crispy but soggy and greasy instead.
Here are the easy steps to making a great breakfast quesadilla.
Preheat a large skillet over medium heat and melt butter.
In a small bowl, beat the eggs until light and frothy. Season with salt and pepper.
Add eggs to the prepared skillet and cook the eggs stirring until fluffy and cooked through.
Remove the scrambled eggs from the skillet and set them aside.
Wipe out the skillet, return the pan to medium heat, lay a tortilla flat on the heated surface.
Spread cheese on one half and wait two minutes or until melted.
Add a few tablespoons of eggs over the melted cheese, top with bacon, and finish with a final layer of cheese on top.
Fold the tortilla in half and flip, cooking an additional three minutes or until both sides are golden brown. Serve warm.
Serve with a side of salsa, sour cream, ranch dressing, and cilantro if desired.
TIPS:
Alternatively, you can bake the quesadillas on a baking sheet in a single layer in the oven until the cheese is just melted. Bake at 350F.
Instead of folding them over, you can make whole tortillas by laying a whole tortilla on top. I do like the folded ones better, though.
The cheese acts like glue for this recipe, so it is important to have it on the bottom and top.
What to put in a Breakfast Quesadilla?
The world is your oyster, they say, so put in what you like! Here are some great options to change up your quesadilla. I do recommend grating your own cheese as opposed to the shredded cheese you buy bagged as it will melt better, and therefore your quesadilla will hold together better too.
Choose a different cheese like:
Cheddar
Monterey Jack
Mozzarella
Oaxaca – Mexican cheese similar to mozzarella
Add in another cheese like cotija, feta, Parmesan. These won’t melt as well or hold your sandwich together as nicely, so use them in addition to the melty cheese listed above.
Try some vegetables:
Sweet bell peppers or for some heat, try a jalapeno
Sweet potatoes, roast them first; they are so good and add heartiness to your breakfast
Red onion
Corn
You don’t want to get too crazy here, it is breakfast after all, but if you have some steamed veggies or leftovers, this is a good time to use them up. Think asparagus, mushrooms, cauliflower, broccoli, squash like zucchini, for example.
How about other proteins:
Steak – steak and eggs are a delicious combination, the other proteins listed here work wonderfully too.
Shrimp
Sausage
Chicken
Beans
Ham
And don’t forget the garnishes:
Cilantro
Parsely
Chives
Green onions
How to Store Breakfast Quesadillas
You can have these breakfast quesadillas ready-made for a quick “out the door” breakfast. They store well in the refrigerator if stored in freezer bags or an air-tight container. They will keep up to 3 days.
If you would like them to last longer, you can also freeze them in freezer bags or an air-tight container. Defrost and then reheat.
The two best ways to reheat a quesadilla are on the stove, just like you did when first cooking it. You also can reheat in the oven as mentioned too. Reheating them in the microwave will give you sub-par results and kind of a soggy mess. You can do so, but only in an emergency. A toaster oven works great too.
Other Great Breakfast Ideas
Want a few more great breakfast ideas? We have them for you; here are some of our favorites!
Air Fryer Diner Home Fries – with a side of bacon and a nice runny egg or two and you will swear you are at a diner for breakfast!
Homemade Granola Recipe – I love making granola at home, a great way to use up leftover baking items like raisins, craisins, nuts, and more.
Cordon Bleu Breakfast Sandwich – Bring breakfast to the next level with this amazing sandwich. Served with a Dijon cream sauce that will blow you away!
Pin it HERE!!
Pin it HERE!!
Mykol's Test
Yield: 4
Prep Time: 5 minutes
Cook Time: 5 minutes
Additional Time: 5 minutes
Total Time: 5 minutes
testing some stuff
Ingredients
4 pound chuck roast
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
2 cups beef broth
1 cup red wine (Pinot Noir or Cabernet work well)
1/2 cup balsamic vinegar
4 tablespoons brown sugar
2 cloves garlic
1 large onion, halved
1 shallot, peeled
3 sprigs thyme
Instructions
Preheat your smoker to 220°F.
Season the meat with the salt and pepper. Place the roast on the smoker along with the onion, garlic, and shallot (those need to go on a pan or vegetable mat, for obvious reasons.) Smoke for 2 hours.
Put the beef broth, red wine, balsamic vinegar, and brown sugar into a Dutch oven and whisk until the brown sugar is dissolved. Add the meat, garlic, onion, and shallot.
Turn the smoker up to 325° and place the Dutch oven into it. Roast, uncovered, for another 2-3 hours, or until the roast is fork-tender. Monitor the level of liquid in the pan. Sometimes it can simmer away when the pot is uncovered, and you want to prevent that. You can add additional beef broth if this happens, or cover mid-way through the cook to preserve the liquid. (If the pot is covered, technically this could go in the oven instead as the wood fire isn't going to have any more effect. Sometimes, in the summer, we keep it on the grill anyway, but I wanted to throw that out there.)
Preheat your smoker to 220°F.
Season the meat with the salt and pepper. Place the roast on the smoker along with the onion, garlic, and shallot (those need to go on a pan or vegetable mat, for obvious reasons.) Smoke for 2 hours.
Put the beef broth, red wine, balsamic vinegar, and brown sugar into a Dutch oven and whisk until the brown sugar is dissolved. Add the meat, garlic, onion, and shallot.
Turn the smoker up to 325° and place the Dutch oven into it. Roast, uncovered, for another 2-3 hours, or until the roast is fork-tender. Monitor the level of liquid in the pan. Sometimes it can simmer away when the pot is uncovered, and you want to prevent that. You can add additional beef broth if this happens, or cover mid-way through the cook to preserve the liquid. (If the pot is covered, technically this could go in the oven instead as the wood fire isn't going to have any more effect. Sometimes, in the summer, we keep it on the grill anyway, but I wanted to throw that out there.)
Notes
TestingPreheat your smoker to 220°F.
Season the meat with the salt and pepper. Place the roast on the smoker along with the onion, garlic, and shallot (those need to go on a pan or vegetable mat, for obvious reasons.) Smoke for 2 hours.
Put the beef broth, red wine, balsamic vinegar, and brown sugar into a Dutch oven and whisk until the brown sugar is dissolved. Add the meat, garlic, onion, and shallot.
Turn the smoker up to 325° and place the Dutch oven into it. Roast, uncovered, for another 2-3 hours, or until the roast is fork-tender. Monitor the level of liquid in the pan. Sometimes it can simmer away when the pot is uncovered, and you want to prevent that. You can add additional beef broth if this happens, or cover mid-way through the cook to preserve the liquid. (If the pot is covered, technically this could go in the oven instead as the wood fire isn't going to have any more effect. Sometimes, in the summer, we keep it on the grill anyway, but I wanted to throw that out there.)
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Mykol's Test
Yield: 4
Prep Time: 5 minutes
Cook Time: 5 minutes
Additional Time: 5 minutes
Total Time: 5 minutes
testing some stuff
Ingredients
4 pound chuck roast
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
2 cups beef broth
1 cup red wine (Pinot Noir or Cabernet work well)
1/2 cup balsamic vinegar
4 tablespoons brown sugar
2 cloves garlic
1 large onion, halved
1 shallot, peeled
3 sprigs thyme
Instructions
Preheat your smoker to 220°F.
Season the meat with the salt and pepper. Place the roast on the smoker along with the onion, garlic, and shallot (those need to go on a pan or vegetable mat, for obvious reasons.) Smoke for 2 hours.
Put the beef broth, red wine, balsamic vinegar, and brown sugar into a Dutch oven and whisk until the brown sugar is dissolved. Add the meat, garlic, onion, and shallot.
Turn the smoker up to 325° and place the Dutch oven into it. Roast, uncovered, for another 2-3 hours, or until the roast is fork-tender. Monitor the level of liquid in the pan. Sometimes it can simmer away when the pot is uncovered, and you want to prevent that. You can add additional beef broth if this happens, or cover mid-way through the cook to preserve the liquid. (If the pot is covered, technically this could go in the oven instead as the wood fire isn't going to have any more effect. Sometimes, in the summer, we keep it on the grill anyway, but I wanted to throw that out there.)
Preheat your smoker to 220°F.
Season the meat with the salt and pepper. Place the roast on the smoker along with the onion, garlic, and shallot (those need to go on a pan or vegetable mat, for obvious reasons.) Smoke for 2 hours.
Put the beef broth, red wine, balsamic vinegar, and brown sugar into a Dutch oven and whisk until the brown sugar is dissolved. Add the meat, garlic, onion, and shallot.
Turn the smoker up to 325° and place the Dutch oven into it. Roast, uncovered, for another 2-3 hours, or until the roast is fork-tender. Monitor the level of liquid in the pan. Sometimes it can simmer away when the pot is uncovered, and you want to prevent that. You can add additional beef broth if this happens, or cover mid-way through the cook to preserve the liquid. (If the pot is covered, technically this could go in the oven instead as the wood fire isn't going to have any more effect. Sometimes, in the summer, we keep it on the grill anyway, but I wanted to throw that out there.)
Notes
TestingPreheat your smoker to 220°F.
Season the meat with the salt and pepper. Place the roast on the smoker along with the onion, garlic, and shallot (those need to go on a pan or vegetable mat, for obvious reasons.) Smoke for 2 hours.
Put the beef broth, red wine, balsamic vinegar, and brown sugar into a Dutch oven and whisk until the brown sugar is dissolved. Add the meat, garlic, onion, and shallot.
Turn the smoker up to 325° and place the Dutch oven into it. Roast, uncovered, for another 2-3 hours, or until the roast is fork-tender. Monitor the level of liquid in the pan. Sometimes it can simmer away when the pot is uncovered, and you want to prevent that. You can add additional beef broth if this happens, or cover mid-way through the cook to preserve the liquid. (If the pot is covered, technically this could go in the oven instead as the wood fire isn't going to have any more effect. Sometimes, in the summer, we keep it on the grill anyway, but I wanted to throw that out there.)
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
