Breakfast for dinner?

Today I put together a hodge podge of a dinner, making cheesy quesadillas, potato egg cups, and creamy raspberry mousse.

First up: I brushed one side of corn tortillas with olive oil and placed them oil-side down on a hot pan. I filled half of it with a Mexican blend of cheeses and then turned it into a half moon to melt the cheeses through.

Next I made AmyBites Potato Egg Cups. I used tri-color fingerling potatoes (anything baby-sized and colorful immediately wins my favor!), diced them and mixed them with olive oil, garlic powder, salt, and black pepper. I divided them between ramekins and baked until the potatoes were roasted. Then I cracked an egg into each one and cooked until the egg set.

Potatoes and eggs may seem like a classic breakfast combo (and of course it is) but it also pairs wonderfully with some spices for a simple meal made elegant by using some colorful ramekins!

The complete dinner meal (with a generous side of lime juice-infused sour cream to slather onto the quesadilla):

I had two boxes of raspberries languishing in the bottom of my refrigerator's fruit drawer, along with some mascarpone cheese I needed to use up asap. I whipped heavy whipping cream with vanilla paste and white sugar, and added the mascarpone along with some milk. I stirred in the raspberries and used martini glasses to serve (love them!).