Spinach and Mushroom Quesadillas with Avocado and Pepper Jack Cheese

 Holiday/Entertaining, Vegetables, Vegetarian  Comments Off on Spinach and Mushroom Quesadillas with Avocado and Pepper Jack Cheese
Feb 022015
 

Spinach and Mushroom Quesadillas with Avocado and Pepper Jack Cheese
 
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon butter, divided
  • 8 ounces mushrooms, cleaned, dried, trimmed, and sliced
  • 1 clove garlic, minced
  • 4 (8-inch) white or whole wheat tortillas
  • 4 ounces shredded pepper jack cheese
  • 1 ounce baby spinach leaves
  • 1 avocado, thinly sliced
  • Salt and freshly ground black pepper
Instructions
  1. Set a 10- to 12-inch skillet over medium-high heat.
  2. Add oil and ½ tablespoon butter; once melted, swirl to coat pan.
  3. Add mushrooms and cook, stirring occasionally, for approximately five minutes or until mushrooms give off liquid.
  4. Increase heat to high and stir frequently until liquid has completely evaporated.
  5. Add remaining ½ tablespoon butter to pan, and stir and cook until mushrooms are tender and browned, about five minutes more.
  6. Add garlic to pan and stir constantly for about 30 seconds, or until garlic becomes aromatic but not too dark.
  7. Season mushrooms with salt and freshly ground black pepper and transfer to a plate, draining on a paper towel if they seem too oily.
  8. Lay out two tortillas on a cutting board.
  9. Sprinkle EACH tortilla with 1 ounce of shredded cheese, ½ ounce spinach, ½ of the cooked mushrooms, ½ of the sliced avocado, and final 1 ounce of shredded cheese.
  10. Lay the remaining tortillas on top.
  11. Heat a large skillet over medium heat.
  12. Transfer an assembled quesadilla onto the skillet.
  13. Cook for a couple of minutes, occasionally lifting edge of quesadilla to check color of underside, until tortilla begins to turn golden and cheese starts to melt.
  14. Carefully flip quesadilla over and cook for another couple of minutes or until cheese is fully melted.
  15. Remove hot quesadilla to a plate and repeat with second quesadilla.
  16. Alternatively, you may cook both quesadillas at the same time on a flat griddle.
  17. Slice each quesadilla into 6 wedges and serve hot.

 

I love CHILI when it’s chilly!

 Beef, Chicken, Cold Weather Favorites, Easy Recipes, Pork, Side Dish, Vegetables  Comments Off on I love CHILI when it’s chilly!
Jan 072015
 

When it comes to the story of chili, tales and myths abound.

Most historians agree that the earliest written description of chili came from J.C. Clopper, who lived near Houston. While his description never mentions the word chili this is what he wrote of his visit to San Antonio in 1828: “When they [poor families of San Antonio] have to pay for their meat in the market, very little is made to suffice for the family; it is generally cut into a kind of hash with nearly as many peppers as there are pieces of meat–this is all stewed together.”
From the time the second person on earth mixed some Chile peppers with meat and cooked them, the great chili debate was on; more of a war, in fact.

The desire to brew up the best bowl of chili in the world is exactly that old.

The great debate, it seems, is not limited to whose chili is best. Even more heated is the argument over where the first bowl was made; and by whom.
There may not be an answer. There are, however, certain facts that one cannot overlook.

The mixture of meat, beans, peppers, and herbs with a thick slice of buttered cornbread, can’t be beat on a cold evening!

Here is a collection of Chili Recipes that are sure to please…you may even find a NEW favorite!

 Jean, Jean’s Bean, Bean Chili

Chili_fixed

Click here to try this classic RED version

Not really craving RED chili…how about trying a WHITE version

Easy White Chicken Chili   

CQ-White chicken chili

Click here to try this delicious WHITE version

Looking for something a little more..EXOTIC?

Pumpkin & Black Bean Chili

CQ- pumpin and black bean chili

Click here for this exotic blend of Pumpkin and Black Beans

 We have RED, we have WHITE , we even had ORANGE if you count the Pumpkin…how about a GREEN version

Pork Chili Verde  

CQ-Pork chili verde

Click here for a delicious explosion of flavors

Don’t forget the Cornbread…for many, that is the best part!

Homemade Cornbread

CQ-Cornbread

Click here for this tasty recipe

Pick one or pick them all…whichever version you choose, grab a big bowl, a thick slice of warm cornbread and get ready for some good ole’fashion love in a bowl!

     

Pork Chili Verde

 Easy Recipes, Pork, Vegetables  Comments Off on Pork Chili Verde
Jan 072015
 

Pork Chili Verde
 
Ingredients
  • 2 lbs. pork, diced (I used boneless pork ribs)
  • 1 c. onion, chopped
  • 14 oz. chicken broth
  • 1½ tsp. garlic powder
  • 2 ½ Tbsp. chicken stock
  • 1 tsp. celery salt
  • 1 Tbsp. cornstarch
  • ½ tsp. oregano
  • 1 Tbsp. cumin
  • ½ Tbsp. jalapeno
  • 4 Tbsp. chopped cilantro
  • ½ Tbsp. chili powder
  • 1 Tbsp. green Tabasco sauce
  • 10 oz. green enchilada sauce
  • 27 oz. canned green chiles, chopped or diced
  • 8 oz. canned green chiles, pureed
  • 1-2 cans white beans, drained and rinsed (optional)
  • ½ tsp. salt
Instructions
  1. Brown pork and drain.
  2. Add onion & chicken broth (will not cover meat).
  3. Simmer 1 hour, stirring often.
  4. Combine garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce.
  5. Simmer 1 hour stirring often to avoid sticking.
  6. Add green enchilada sauce and stir.
  7. Simmer ½ hour.
  8. Add chopped green chiles and cook for 15 minutes.
  9. Add pureed green chiles, white beans and salt to taste (about ½ tsp).
  10. Serve with cheese, sour cream, chips and/or flour tortillas.
  11. SLOW COOKER INSTRUCTIONS: Brown pork and drain.
  12. Saute onion and add to slow cooker with meat.
  13. Add chicken broth and cook on low heat for 3 hours.
  14. Add remaining ingredients and cook additional 2 hours on low heat.

 

Pumpkin & Black Bean Chili

 Beef, Easy Recipes, Slow Cooker, Vegetables  Comments Off on Pumpkin & Black Bean Chili
Jan 072015
 

Pumpkin & Black Bean Chili
 
Ingredients
  • 1 lb ground beef
  • 1 tablespoon dried, minced onion
  • 3 teaspoons minced garlic
  • 15oz can pumpkin puree
  • 28oz can diced tomatoes, undrained
  • 2 cans black beans, drained and rinsed
  • 2 cups chicken broth
  • 1 teaspoon dried parsley
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1½ teaspoons cumin
  • sour cream
  • shredded cheddar
Instructions
  1. Cook ground beef in stock pot until brown, drain, and return to pan.
  2. Add the rest of the ingredients (besides the sour cream and cheese, of course) and stir to combine.
  3. Cover and bring to a boil.
  4. Reduce heat and simmer for 25 minutes, stirring occasionally.
  5. Remove from heat and allow to cool slightly.
  6. Serve in bowls topped with sour cream and cheddar.
  7. This chili is perfect with some good cornbread!

 

Nov 202011
 

 

Here is a great way to use up those left-overs. Everyone is going to have different leftovers so how you follow the recipe depends on what you have left. It is quite simple – Make a sweet potato crust and mix chunks of turkey with your green bean casserole and then spread it over the sweet potato crust and top with the fried onions. It may not be gourmet but it will satisfy your family especially the kids!

CQ- TurkSweetpotpie

Ingredients 1 Can (24 ounces) sweet potatoes, drained

2 Tablespoons margarine, melted

1/4 Teaspoon pumpkin pie spice

Vegetable cooking spray 2 Cups COOKED TURKEY, cut into 1/2-inch cubes

1 Can (10-3/4 ounces) reduced-fat and reduced-sodium cream of mushroom soup 1 Package (9 ounces) frozen French-style green beans, thawed and well drained

1 Can (2 ounces) mushroom stems and pieces, drained

1/2 Teaspoon each salt and pepper

2 Tablespoons canned fried onion rings, crushed

1 Can (8 ounces) cranberry sauce, optional

  1. In medium bowl blend sweet potatoes, margarine and pumpkin pie spice until smooth. In 9-inch pie plate, lightly sprayed with vegetable cooking spray, line plate with potato mixture to form a pie shell; set aside.
  2. In medium bowl combine turkey, soup, beans, mushrooms, salt and pepper. Pour mixture into prepared shell. Sprinkle onions over top. Bake in a preheated 350 degree F oven for 30 minutes or until hot. Serve with cranberry sauce, if desired.
Sep 092011
 

So we did take our trip to Germany with the wiener schnitzel and warm German potato salad. It was yummy. Too tired and lazy too take pictures this time plus it wasn’t that pretty. I definitely need more practice cooking in butter. I had a hard time keeping it the proper temp. I got to hot and they turned really brown not burnt just not pretty. Where shall we go next? It was super good though. The potato salad was a big hit.
Wiener Schnitzel Copyright 1999, Hans Rockenwagner, All rights reserved

Prep Time: 0 min Inactive Prep Time: 0 min Cook Time: 0 min Level: Easy Serves: Ingredients

  • 6 veal cutlets
  • 1 1/2 tablespoons fresh lemon juice
  • Salt
  • 1/2 to 1 cup all-purpose flour
  • 2 eggs, lightly beaten with 2 tablespoons cold water
  • 2 tablespoons vegetable oil
  • 1 generous cup fine, dry bread crumbs
  • 4 to 5 tablespoons butter

Directions Preheat oven to 250 degrees. Pound the veal cutlets to an even, approximately 1/8-inch thickness, or have your butcher do this for you. In a dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes. Season both sides with salt. Place the flour on a flat plate, and place the egg/water mixture in a wide, shallow bowl. Add the oil to the egg mixture and beat in with a fork. Spread the bread crumbs on a large plate. Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs. Let stand at room temperature for 20 minutes. Heat your largest, heavy skillets over medium-high heat and add the butter. When the butter is quite hot and the foam starts to subside, add the veal (cook in batches if necessary – but don’t crowd them in the pan). If the butter browns too much after cooking the first batch, you may need to discard it, wipe out the pan, and add more butter for the next batch. Cook for 4 to 6 minutes on each side, until golden brown, and turn with a spatula (don’t use a fork or tongs, or the breading may be pierced). When the second side is golden, the schnitzels should be cooked through. Transfer to a warm platter and keep warm in a 250 degree oven while you cook the second batch, if necessary

Warm Potato Salad c.1997, M.S. Milliken & S. Feniger, all rights reserved

Prep Time: 30 min Inactive Prep Time: 0 min Cook Time: 40 min Level: Easy Serves: 6 servings Ingredients

  • 3 pounds redskinned potatoes, quartered
  • 6 bacon slices, chopped
  • 3 celery stalks, diced
  • 2 jalapeno chilies, minced
  • 6 green onions, chopped
  • 1 teaspoon ground cumin
  • 1 tablespoon brown sugar
  • 1/4 cup cider vinegar
  • 1/2 cup chicken or vegetable stock
  • Pinch of cayenne pepper
  • 1/4 cup chopped fresh cilantro

Directions Steam potatoes until just tender. Meanwhile, cook bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 2 tablespoons drippings from skillet. Add celery to skillet and saute until softened. Add jalapeno, green onions, cumin and sugar and stir 1 minute. Add vinegar, broth and cayenne pepper. Bring to boil.

Combine warm potatoes and bacon in large bowl. Add hot dressing and toss to coat. Season to taste with salt and pepper. Add cilantro and toss again. Serve warm.

Bullet Points

. In Germany, potato salad is served as an accompaniment to bratwurst, Wiener Schnitzel, sweetbreads, and other hearty meat dishes.

. German potato salad is different from American potato salad because it doesn’t use mayonnaise as a big part of the dressing.

. German potato salads are best served lukewarm, because the potatoes have a chance to absorb the dressing.

Sep 082011
 
Stovies a simple but classic Scottish dish that you cannot live without if you are a true Scot which apparently I am because I will not longer be able to live without it. Basically stovies consists of tatties (potatoes for the non Scots out there), onions, and meat. The meat that was traditionally used in the old days was whatever you had leftover from your Sunday dinner, such as lamb, beef or mutton.Scottish Stovies are/is (it really isn't plural) amazing. The pot roast on Saturday was mediocre at best. I tried to rush it as I did not get home until 4 pm. You can not rush pot roast. Maybe that should be my tip of the week LOL. It was turned into this wonderful mouth watering tender, flavorful, I'm sure it's not illegal dish. The aroma was out of this world. It did not look like would have enough to fill up my two hungry men (well 1 man and 1 teenager). Seconds were not needed though. It is very satisfying. This was four thumbs up (there are only 4 of us or I would give it more). It is one of the simplest meals that I have ever made and one of the most scrumptious.  I linked a video on facebook Around The World With Food – http://www.facebook.com/group.php?gid=333008371450

 

 

Ingredients:

4 tablespoons butter or lard (I used butter –  REAL butter)

2 medium to large onions finely chopped

2 pounds potatoes (which should peeled and cut into slices of various sizes no need to be neat)

Carrots chopped

Leftover pot roast (I used 5 good size slices but whatever you have will work)

Salt and black pepper (generous amount – I did a half a palm full)

Beef stock and 1/2 cup or water or what I did was add
Jar of chicken gravy (I don't care for the beef flavored ones) with a packet of beef bullion mixed in and I added the water so that it could boil

Directions:

You will need a large heavy based pan with lid.

Put the butter into the pan and allow to become smoking hot and add the onions until translucent.

Add the sliced potatoes and carrots Cover the pot and cook for approximately 10 minutes, stirring regulary to prevent sticking.

Add the gravy, meat, salt & pepper and mix well. Again, cover the pot and cook SLOWLY until the thin potatoes are mushy and the thicker ones soft…approx. 30 – 60 minutes should be sufficient  Mine was 45 minutes. You should only stir it once or twice during this time – don't let out the flavors.

The dish can be garnished with parsley and served with oatcakes and a glass of milk.