Quesadillas

For a very long time, I have cooked for 6 people...plus a few more.  It has been difficult for me to scale it back to just 2...so I still make too much.  I plan on it most weeks...eating leftovers in some way...or making the leftovers into something else...even showing up at my neighbors...bringing a plate of something.  They don't seem to mind. 

Well...I still have some salsa!! and some random veggies.  So I made very fast and easy....

Quesadillas

Tortillas - any kind you like - 1 or 2  per person

Some cheese - monterrey or pepper jack  - any kind you like
Something to put inside - veggies, chicken - anything you like
You can saute' your veggies until softened a little or put them in the microwave for 2-3 minutes.

Drizzle some oil - about 1/4 tsp - in a skillet and heat.  Place tortilla in pan and sprinkle cheese on whole tortilla.  Spread your inside stuff on just half.  Check tortilla for when it starts to crisp on the bottom.

Then fold empty half over and press down a little to stick the cheese.

Flip over until both sides are crisp and cheese is melted.  Cut in wedges and serve...with whatever you like! :-)

You can do these in the oven or even in tin foil on the grill...but this is the easiest.  The kids love them with just cheese of course!

It was HUGE!

Last year, around this time...my son Jordan (FSU) was diving at the ACC in Chapel Hill, NC.  My husband attended both NC State and UNC (though he is, without a doubt, loyal to the Wolfpack)...so he took off work and came with me.  This gave Don, not only a chance to show his support and cheer poolside with me, but to drag me around his old college stomping ground...again :-)  Awww...the good old days!

First stop...breakfast at "Ye Ole Waffle Shoppe".  It was crazy how many people were in this old diner that had been there since "back in the day"...still owned by the same family.  Hmmmm...what to order???
I decided on the Blueberry Pancakes....and it was as big as my plate!  Soooo good...warm syrup...butter :-)
Are you hungry yet?  I wasn't anymore...it was huge and one was enough. 

The next morning...we went back again...and I got another one!  Jordan finished up the competition in the top 10 and went back to school in Tallahassee.  We went back to Charlotte (with visions of pancakes in my head). 

Since then, I've tried to duplicate them...but they are never as good as they were on that trip.... :-)

Huge Blueberry Pancakes

2 cups of Bisquick

2 eggs

1 cup milk

1 tsp vanilla

Fresh blueberries

Mix up batter.  Heat 1 tsp vegetable oil in a medium size pan.  You want it hot...like you are going to fry it...but not burn it. Quickly put in about 3/4 cup of batter and place your blueberries one at a time all over your pancake.  It will be time to turn by then...and that's the hard part!!!  Flip it over fast and it should be light brown and a little crispy...more like a "griddle cake".  Put butter on your cooked side while still in the pan and once it's done in the middle...take it out and pour on warm syrup. 

It was a great trip!  I always enjoy watching my children do things ... and I always enjoy pancakes! :-)

Dinner #7 - Chicken & Mushroom Patties/Vegetable Mix

I tend to get a little excited in the produce section of the grocery store...and buy too many fresh vegetables...which results in this sometimes....(cause I just hate to waste food if I can help it).....

Mixed Vegetables

Cut up and cook 1 or 2 pieces of bacon in your skillet (or a little butter....or just steam veggies if you prefer)

Cut up your veggies into pieces....Broccoli, cauliflower, carrots, squash....
Add a little water (1/4 cup) and just a little salt.

Toss it around like a stir fry for about five minutes until you see some steam...and then turn it off. 

Put the lid on and it will continue to cook while you do something else.  If it's going to be a while...leave the lid off and reheat them again when you are ready to eat...or else they overcook. They are better just a little crisp. 

Chicken/Mushroom Patty

1 lb Perdue Ground Chicken

1 package of Lipton Onion soup mix

1 egg

1 package of fresh mushrooms (diced to make about 2 cups)

Mix all together like a soft meatloaf

Put about 2 T oil in your skillet and heat.  Form meat mix into palm size patties (sticky almost like mashed potatoes).  Cook about 10 minutes on each side until done. 

Eat plain or on a bun (makes a great "slider").

I am a big fan of  HOT SAUCE so I splash some of that on too!

Lime-Chili Grilled Shrimp & Salsa Salad - Dinner #6

Clean and peel 1 lb Shrimp - toss in 1 Tablespoon of oil and 1 Tablespoon of Lime/Chili seasoning until coated.  Put on skewers and grill on both sides until shrimp are done pink.

Salad - Use whatever greens you like, add some leftover salsa, & seasoned black beans...corn is good too.

Dressing - I used the 1 cup of leftover guacamole, added 2-3 Tablespoons of Fat Free Ranch dressing and squeezed in some fresh lime juice to blend and thin it out into a dressing. Top with pepitos (roasted & shelled pumpkin seeds).

You can put your shrimp in your salad....or eat seperately.  A fresh and easy meal !

Salsa/Guacamole Burger - Dinner #5

This is kind of a messy burger...but it is soooo good!

The first time I made salsa - it took a couple of hours to chop every pepper, onion, tomato by hand...perfect little cubes of colorful flavor!  My family thought it was amazing!  I'm not sure if it tasted that good...or if they just saw how long it took me to make it...a true labor of love!  The bowl of salsa grew everytime I made it...and soon it was a "tub" of salsa...and a real chore!   Then one day my friend, Ruthann,  introduced me to the "Vidalia Onion Chop Wizard"....hallelujah!!  A truly great invention (you can get one at Target). 

Salsa

1 green pepper

1 orange pepper

1 yellow pepper

12 -15 (Firm)  Roma tomatoes

3 jalapenos

1 bunch of cilantro - finely chopped (need about 1/3 cup)

2 limes juiced

1 large white onion

1 Tablespoon of garlic salt

Chop and mix all together - add tomatoes last. 

If you have any leftover...it can be used in many things...omelets, cooked rice, salads, etc.

Guacamole

2 avocados
1 tsp garlic salt
juice of 1 lime

Mash it!  :-)  I use a potato smasher.  Make it right before you need it because it starts to turn brown in the fridge.  You can add other things if you like...tomato, onion, black bean & corn......I like it plain.

Leftovers = Dinner #4

Brunswick Stew - (I like it spicy)

About 2 cups of chopped Barbecue (leftover from Friday)

1 large can diced tomatoes

Plus one can of water

1 chopped white onion

1 chopped Poblano pepper

1 chopped Anaheim pepper

1 chopped Jalapeno pepper

Corn - (cut off the cob - leftover from Sunday) or 1 can of corn

1/4 cup of Carolina Gold (or your choice of barbecue sauce)

Splashes of Tabasco sauce & salt/black pepper to taste

Simmer all these ingredients on medium about 30-45 minutes

Make some corn bread to go with it!

Corn Bread

(makes a 8 or 9 inch square pan)

1 cup all purpose flour
1 cup Quaker yellow corn meal
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup vegetable oil
1 egg
Mix all together and bake at 350 for about 25 minutes - brown around the edges and done in the middle!
Spread butter on top as soon as it comes out of the oven - *can drizzle with honey if you like!

Dinner #3

Easy Barbecue

I like to use a pork tenderloin (comes in a package with 2 pieces)
Cut it into 4 pieces and put in a slow cooker on high (4 hrs)
Splash about a 1/4 cup of Liquid Smoke on the meat
When it is done...you will be able to pull it apart easily with a fork.
Drain the juice off and pull it apart (shreds)
It is good just like this...or add 1 bottle of your favorite sauce (turn to a lower setting and let the sauce simmer in for a half hour or so) 
I like "Sticky Fingers" Carolina Classic (mustard) and "Stubbs" Spicy (red)

Put on a bun or a roll - top it with some chopped red onion and pepper rings or eat it plain!

Broccoli Slaw

1 package of broccoli slaw shreds

1 cucumber - quartered and cut small

1 package of grape tomatoes - cut in half

Dressing - Mix 1/2 cup of Paul Newman's light Balsamic with

1 T mayo...whisk in a small container and then add to broccoli salad and stir until well coated.

*I put the lid on my tupperware bowl and shake it all together.

Mississippi Mud Brownies

Grease a 9 x 13 glass cake pan

Melt and blend 2 sticks of butter and 1/2 cup Hershey cocoa in a saucepan over medium heat

In a large bowl, mix well - 2 cups sugar and 4 eggs - then add the cocoa and butter mixture

Mix well with a whisk

Add 1 1/2 cup all purpose flour, 1/2 tsp of salt...and walnuts if you like

Stir and mix well with spoon

Put into cake pan and bake @ 350 for 25 minutes

While brownies are cooking - make the frosting...

Put 1 stick of butter in a saucepan and melt

Add 1/2 cup cocoa, 2 cups powdered sugar and 1/3 cup of milk

Stir and blend on medium heat until smooth - set aside

When you take the brownies out of the oven ...plop marshmallow creme on top (7oz jar) - wait a few minutes and let it soften so it is easier to spread evenly.

Then drizzle your fudge topping over the marshmallow layer and gently spread over evenly.

It will be nice and gooey (mmmm) but will firm up a little more as it cools. 

This is definitely one of our "family favorites"!  I only make it when someone else is here to help me eat it...or else I will take a snip every time I walk by...and eat it all by myself :-)