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INGREDIENTS

1/4 cup Dijon mustard
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 pounds small red potatoes

DIRECTIONS

Spray a shallow roasting pan with nonstick cooking spray three times to coat well; set aside.

In a large bowl, whisk the mustard, paprika, cumin, chili powder, salt and cayenne.

Pierce potatoes with a fork several times; add to mustard mixture and toss to coat.

Place in prepared pan.

Roast on grill, uncovered, at 375 degrees F for 30-40 minutes or until tender.

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Ingredients

1 pie crust
12 slice(s) bacon, cooked and crumbled
1 cup(s) shredded swiss cheese
1/3 cup(s) chopped onion
2 cup(s) half and half cream
3/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
1/8 teaspoon(s) cayenne red pepper
4 whole(s) eggs

Directions

Sprinkle bacon, cheese, and onion into pastry.
Beat eggs slightly, and beat all remaining ingredients into eggs.

Pour mixture into pastry and cook in 425 oven for 15 minutes,

then reduce heat to 300 and cook about another 1/2 hour till done.

Let cool 5-10 minutes before serving.

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Ingredients

4 whole bran tortillas,
1 1/2 cup(s) Egg beaters,
1 cup(s) portabella mushrooms, sliced
1/2 teaspoon(s) cayenne pepper
10 stalk(s) asparagus, blanched
1 whole(s) yellow sweet pepper, raw

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Directions

Spray frying pan with pam or add olive oil.
Saute sliced mushrooms (and sweet pepper, sliced in strips if desired).

Add Egg Beaters and cayenne pepper to taste.

Warm tortillas in microwave.

Spoon egg/mushroom/sweet pepper onto tortillas.

Add strips of chilled asparagus and hot sauce to taste.

Eat with paper towels! Messy but good!

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