Monday, August 11, 2014

Chicken + Shrimp Quesadillas

I'm never afraid to cook extra for dinner time, even though I am usually cooking for myself. I love to create something new from the leftovers and enjoy the fruits of my labor more than once!

I recently had a taco party with friends and, of course, made enough food for an army.

The leftovers quickly came together into some fabulous quesadillas - I popped them into a preheated skillet and covered with a lid to ensure they were piping hot in the center. I cut them into wedges, topped them with some smokey sour cream and pico de gallo and dug in! Yummy!

Chicken + Shrimp Quesadillas 
  • Corn tortillas
  • Black beans
  • Cooked chicken and/or shrimp, diced
  • Shredded cheese
  • Sauteed onions and peppers
  • Smokey sour cream - see below
  • Pico de gallo
  1. Preheat a large skillet on medium-high heat. 
  2. Layer a spoonful of beans, chicken, cheese, and sauteed veggies onto one tortilla and top with your second. 
  3. Spray the skillet with non-stick spray, gently place your quesadilla into the skillet and spray the top with non-stick spray (this will keep it from sticking once you flip it over). To cook faster, place a lid over the quesadilla to lock the heat in. 
  4. When the bottom tortilla has started to brown, gently flip the quesadilla and cover with lid again. Cook until heated through. 
  5. Cut into wedges and top with smokey sour cream and pico de gallo.  
 Smokey Sour Cream
  • 1 cup sour cream
  • 1 teaspoon smoked paprika
  • 1 lime, juiced
In a small bowl, mix sour cream with paprika and lime juice. For best flavor, make in advance - flavor develops with time. 

What is your favorite Tex-Mex dish?

Wednesday, August 6, 2014

Double Chocolate Zucchini Bread

Many quick bread recipes are really just cake thrown into a bread pan. This double chocolate zucchini bread is not-too-terrible on a scale of broccoli to nutella...somewhere in the middle? You shouldn't eat the whole loaf, but don't need to feel guilty about a nice slice or two!

Did you know that any kind of summer squash can easily step in for another? I called this "zucchini" bread, but I actually used a variety called zephyr (see the picture). You can just as easily use yellow or patty pan squash - all will work!

Double Chocolate Zucchini Bread 
  • 2 cups shredded zucchini (or yellow squash)
  • 3/4 cup all purpose flour
  • 3/4 cup whole-wheat flour 
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking soda 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon cinnamon
  • 1/2 cup brown sugar 
  • 2 eggs 
  • 1/4 cup canola oil 
  • 1/2 cup unsweetened applesauce 
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips
  1.  Shred squash. Preheat oven to 350 degrees. Grease and flour a 9X5 inch loaf pan. 
  2. In a large bowl, whisk together flours, cocoa powder, baking soda, salt, cinnamon and brown sugar. 
  3. Add eggs, oil, apple sauce and vanilla and fold together until well combined. Add squash and chocolate chips. Batter will be very thick. 
  4. Spread into prepared pan and bake for about an hour or until toothpick inserted into the middle comes out clean.
 What is your favorite way to eat zucchini?
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