Sunday, May 28, 2023

All-day recipe testing in my kitchen

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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I talk a lot about my spark of inspiration. There are times when I get the urge to cook but I may not quite know what I’m going to make. Sometimes I “wing it” and great things happen. Other times, I try new recipes and the results are mixed, to say the least.


Breakfast taco


  • 1 tablespoon butter
  • 6 egg, beaten
  • 2 ounces bulk pork sausage, crumbled, cooked and drained
  • 4 flour tortilla (8-inch), warmed
  • 3/4 cup shredded Cheddar cheese
  • 1/2 cup Pace® Chunky Salsa or Pace® Original Picante Sauce Medium


  1. Heat the butter in a 10-inch skillet over medium heat. Stir in the eggs and sausage and cook until the eggs are set, stirring often. Season to taste.
  2. Spoon about 1/2 cup egg mixture down the center of each tortilla. Divide the cheese and salsa among the tortillas.  Fold the tortillas around the filling.

How did I put my “spark of inspiration” on it?

I used maple breakfast sausage links instead of crumbled sausage. I used fiesta blend shredded cheese and Ortega sauce. I also added shredded lettuce because I had it on hand.

Ultimately, I was happy with the way they came out. Breakfast tacos are a great way to switch up boring breakfast ingredients.

Everything bagel seasoned tortilla chips





  • Full size, store-bought pitas (I used multi-grain)
  • Olive oil cooking spray
  • Trader Joe’s Everything But The Bagel Seasoning


  1. Preheat the oven to 400 degrees and line a pan with a Silpat or parchment paper. Set aside.
  2. Cut the pita in half and then cut each half into three wedges.
  3. Line the wedges up in a single layer on the pan.
  4. Spray a light layer of olive oil onto the tops of the pita chips.
  5. Sprinkle generously with Everything Bagel Seasoning.
  6. Bake for 10-15 minutes, or until they’re crispy.
  7. Enjoy!

How did I put my “spark of inspiration” on it?

First of all, I did not use pita bread. Instead, I used leftover tortilla shells from my tacos. Cut them into triangles, add olive oil, seasoning and bake them. I also added garlic salt which was likely my mistake.

The chips were cooked slightly longer than they should have been and they are incredibly salty. If those two things had been different then I think the chips would have been out of this world!

BBQ Chicken Stuffed Bread

BBQ Chicken Stuffed Bread


  • 1 large french bread loaf
  • 1 cup BBQ Sauce
  • 4 cups BBQ Chicken from my recipe
  • 2 cups Mozzarella Cheese shredded
  • 1 Tablespoon dry Italian seasoning


  1. Preheat the oven to 350 ° F
  2. With a sharp knife, make a cut into the top of the bread loaf to begin hollowing it out. Cut along the length to the ends, leaving a generous inch around the edges of the bread.
  3. Begin removing the inside of the bread, but careful not to go too far down. You want to leave a good base for the bbq sauce to soak into as well as a bed for the BBQ chicken to sit on.
  4. After removing the bread, place the BBQ in the hollowed area. 
Drizzle the extra cup of BBQ sauce on top of the chicken
Top with the shredded cheese, being sure to cover all areas.
  5. Sprinkle with the Italian seasoning and a bit of salt.

 Bake in the oven on a parchment-lined baking pan for approximately 15 -20 minutes or until it’s heated through and the cheese is melted. If the cheese is not browned to your liking, feel free to broil it a bit until it reaches the brownness that you prefer.
  6. Let the loaf sit for approximately 10 minutes after it comes from the oven to help it set.

How did I put my “spark of inspiration” on it?

I made the bread from scratch, added Dinosaur bbq sauce (did not use the side recipe listed above) to the dough as well as the inside while stuffing it. I added red onion, spinach, and garlic salt. I changed the cheese to jalapeno cheese and I left the chicken out of it.

The flavor of the bread was very good. Unfortunately, I didn’t bake it quite enough and it was still doughy inside. But, I would definitely try it again!

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