thegingerchef

Recipes from My Kitchen

Summer is here – time for easy dinners!

Ok, so summer isn’t quite here…yet.  But it’s getting close.  With my lawn boy (aka: the Mr.) mowing the green, green grass; with my car covered in pollen; the windows open letting that fresh air in.  Ahhh!!! (choo!!)

Since the weather is getting warmer, I’m slowly (albeit, grudgingly) getting away from my heavy comfort foods and back into the lighter, simple foods of the spring and summer season.  I’m also trying to use up whatever is in my fridge and pantry so when I move it will be much easier 🙂

Tonight’s dinner was a good one – the Mr. and I were both pleased with the way it turned out, and super full.  Always a good sign!

Black Bean and Goat Cheese Quesadilla

Ingredients:
1 can of black beans, drained and rinsed
1 1-oz package of goat cheese
1.5 C of shredded mozz/italian/provolone/white cheese
jalapeno
cilantro
salt
pepper
cumin
chicken (optional – but delicious!)
tortilla shells

 

I tried this recipe once before, and this time we added the chicken to it.  Made for a slightly heartier meal, and stretched the other ingredients a little farther.
Put the goat cheese in a bowl and crumble with a fork.  Add in the white cheese, the spices, and the black beans.  Meanwhile, slice up the jalapenos and set aside (note: this is only because I didn’t want any in my meal; I added it to the top layer after all the filling had been placed).

In a pan of hot oil (~1 Tbsp) brown the chicken. When the outside is cooked, you’re out of oil, and things are starting to maybe smoke a little, add about 1/4 cup of water.  Have the vent ready as this will cause a lot of steam.  When the water cooks off, add a little more oil and repeat.  This water keeps the chicken nice and moist while it continues to cook.  When the chicken is done, remove and cool, then chop (with scissors, that’s really the easiest way) and add to the bean and cheese mixture.

Spray a non-stick pan with some Pam and put in the first tortilla shell.  Layer the bean/meat/cheese mix on top of it, keeping a 1/2″ border around the edges, and smoosh it down with your hands (the cheese will stick together so this part is easy).  Add jalapenos, if you’re going to, then add the next tortilla shell.  Turn the heat on high and cook, flipping once.  When it’s done, slide onto a plate and cut with a pizza slicer.

I had a very ripe avocado so I made a little guac on the side – which made it (yum, yum) that much better.

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pre-Thanksgiving, Part II

For the rest of the Thanksgiving Feast, I fixed

*Mexican Corn  (Corn, Sour Cream, Lime Juice, Cayenne Pepper, Goat Cheese)

*Mashed Potatoes  (cooked in chicken broth, mixed with sour cream, cream cheese, green onions)

*Green Bean Casserole  (Green Beans, Cream of Mushroom Soup+milk, French’s Fried Onions)

*Mushroom Stuffing  (Wheat bread, celery, mushrooms, chicken broth, bacon, http://www.goodhousekeeping.com/recipefinder/mushroom-stuffing-ghk1107 )

*Mama’s Buttermilk Biscuits

Sorry – they were a major fail, no photos.  I have no idea how to make them…

After 7 people feasted all evening…Here were the leftovers:

Stay tuned for more Turkey foods!

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