Breakfast Quesadillas

1. Breakfast Quesadilla (Serves 2-3)
   
   Ingredients 
2. 
   2 tortillas
   2 eggs
   1/2 cup mexican blend cheese (or you can use cheddar, monterey jack or mozzarella)
   1 teaspoon oil
   
   Preparation 
3. 
   1. Whisk 2 eggs in a bowl for 30 seconds until combined.
   2. Place 1 tsp of oil in a 9 inch pan over medium heat, coating the bottom of the pan (make sure to use a pan that is at least slightly larger than your tortilla).
   3. Pour in the whisked eggs, tilting the pan to spread it evenly across.
   4. Let the omelette cook for 30 seconds then gently use your spatula to go along the edges of the omelette, lifting them away from the pan to loosen.
   5. Sprinkle 2 tbsp of cheese on top of the omelette, place one tortilla on top of the egg and cheese and flip it onto a plate (you can watch how I do this here).
   6. Slide the omelette, tortilla side-down, back into the pan, sprinkle another 2 tbsp of cheese on top of the egg and place another tortilla on top to cover.
   7. Continue to cook the quesadilla for 1 minute, pressing down lightly with a spatula to help melt the cheese, then flip the quesadilla to cook the other side for an additional 30 seconds or until cheese melts and tortilla is golden.
   8. Cut into wedges and serve.
   
4. *If you use a smaller tortilla, use 1 egg per quesadilla and 1/4 cup of cheese.

The Verdict:

This is a good afterparty hangover food when you're recovering with your friends and want to show off in the kitchen.  

Chicken Lo Mein

Ingredients

8 ounces (1/2 box)  linguine
12 ounces boneless, skinless chicken breast, cut into bite size pieces
1 teaspoon cornstarch
1/2 teaspoon salt
1/8 teaspoon white pepper (I actually use 2-6 tsp)
3 tablespoons canola oil, divided
1 garlic clove, minced
3/4 cup thinly sliced red bell pepper
1/2 cup bean sprouts
3/4 cup snow peas, blanched and thinly sliced
1/2 cup chopped carrots


sauce
1/4 cup soy sauce
1 teaspoon oyster sauce
1 teaspoon sesame oil
1/4 teaspoon white pepper
1/8 teaspoon sugar

Preparation
1. Prepare noodles according to package directions. Rinse, drain and set aside.
2. Toss the chicken pieces with the cornstarch, salt and white pepper. Cover and refrigerate for 10 minutes.
3. Heat a wok or large skillet over medium high heat. Add 1 tablespoon of the oil and swirl to coat. Add garlic and stir-fry until fragrant, about 30 seconds. Add the chicken and stir-fry until it turns white.
4. Add the remaining 2 tablespoons oil. Add the red pepper and stir-fry for 1 minute. Add the bean sprouts, snow peas and carrots and stir-fry for 1 minute. Add the sauce and stir-fry until blended, about 1 minute. Add the reserve noodles and toss until coated. Transfer to a platter and serve immediately

The Verdict:

I've made this recipe time and time again.  It is absolutely amazing and a big favorite for everyone who's had it.  I've edited this post to remove the formatting from my C&P from the blog I snagged it on since I accidentally went and put 8 TSP of WHITE PEPPER in my recipe the first time instead of 1/8 TSP.  Oops.  It was actually fantastic and I make it with about 2-6 TSP depending on who's eating with me that day (or I sit at the table with the white pepper to spice it more) because we here like it HOT.

If you make this recipe, buy the veggies either the day before or the day of because bean sprouts are essential and DO NOT store well in the fridge.  Also, spring for the oyster sauce, it's worth it and really makes the sauce.