Smoked Salmon Quesadillas

SMOKED SALMON QUESADILLAS

with AVOCADO SALSA

1 Tblsp canola oil
1/2 cup sweet onion, coarsely chopped
1 medium red pepper, chopped
1/2 cup tub-style light cream cheese, softened
3 8-in tortillas
2 cups lightly packed fresh spinach
1 4-ounce piece smoked salmon, flaked, with skin and bones removed
non stick cooking spray

• In a large non-stick skillet, heat oil over medium heat. Add onion; cook for 17-10 minutes, stirring occasionally. 
• Add sweet peppers. Cook for 5 to 10 min more or until peppers are tender and onions are golden brown, stirring occasionally.
• Spread cream cheese evenly on tortilla. Divide spinach among tortillas, arranging on one half of each tortilla. Top with flaked salmon; top with onion mixture. Fold tortillas over filling. 
• Lightly coat both sides of each folded tortilla with cooking spray.
• Heat a clean large non-stick skillet or grill pan over medium heat. Add two of the quesadillas to the skillet. Cook for 5 to 6 minutes or until tortillas are browned, turning once. 
• Repeat with remaining quesadillas. Cut into wedges. Serve with avocado salsa.

AVOCADO SALSA:

Seed, peel and chop half of an avocado; place in a small bowl. Peel and chop 2 green kiwi fruits; add to avocado. Seed and chop 1 medium tomato. Add the chopped tomato, 2 tablespoons sliced green onion tops, 1/4 tsp finely shredded line peel, and 1 tablespoon line juice. Toss to combine.

recipe from Good & Fresh Spring 2013

Cinnamon Roll Pancakes

CINNAMON ROLL PANCAKES

Pancake Ingredients:

4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

To make the Cinnamon Filling:

Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.