Chicken Quesadillas

an experiment gone right!

6 burrito size flour tortillas
1/2 can refried beans
shredded cheese
1 large chicken breast
taco seasoning

Rub chicken with taco seasoning and cook over low heat in a pan with a lid. When cooked through, remove from pan (reserve liquid) and shred meat. Return shredded chicken to pan and toss with taco-seasoned liquid.

Heat a dry skillet over medium while preparing quesadillas. Spread refried beans over 3 tortillas. Top with chicken and cheese. One at a time, place loaded tortilla in skillet. Top with a plain tortilla and press down gently. Cook until bottom tortilla is browned and cheese is melting. Carefully flip over and cook until other tortilla is browned. Repeat with remaining quesadillas.

Cut into wedges and serve plain or with taco toppings (salsa, sour cream, guacamole, etc).

French Toast

From Aaron's dad (seriously, he is awesome at breakfast).

eggs (plan 1 egg per serving)
milk
cinnamon
bread (plan 2 slices per serving)

Heat a griddle over medium-high heat and grease or spray with cooking spray. Beat eggs and add enough milk to double the volume. Whisk in cinnamon to taste -it tends to float on the surface, so I add more as I go. When griddle is hot (water drops sizzle immediately), dip bread one slice at a time into egg mixture. Turn to coat other side, then place on hot griddle. Repeat until griddle is full, adding more cinnamon to egg mixture as necessary. Cook until golden brown on both sides, then repeat with remaining bread.

Homemade Syrup

We got this recipe from Aaron's dad. The best maple-flavored syrup around.

2 c granulated sugar
1/4 c brown sugar
1 c water
1/2 tsp vanilla
1/2 tsp maple flavoring

Combine sugars and water in a small saucepan. Heat over medium without boiling, stirring constantly, until sugar is dissolved. Remove from heat and stir in vanilla and maple flavoring.

Makes about 2 cups