Time to Mix It Up a Little -- Grilled Monterey Jack & Corn Quesadilla

I needed to try a new quesadilla and adapted this from Gourmet Magazine - 2/05

We are still trying to eat healthier, regardless of some of my outrageously fattening recipes .... everything in moderation right???? ..... Well I found a new multigrain tortilla made by Maria and Ricardo's which was awesome with this recipe. They were on sale at Big Y at 3 / $5 which is much lower than the advertised rate.
Grilled Monterey Jack & Corn Quesadilla
4 oz Monterey Jack cheese, coarsely grated (about 1 1/2 cups)
1 cup frozen corn, thawed
2 Tbsp mayonnaise
2 scallions, thinly sliced
2 Tbsp chopped fresh cilantro
1 Tbsp chopped canned chipotle chiles in adobo
4 (8-inch) multi-grain tortillas
1 Tbsp vegetable oil
Stir together cheese, corn, mayonnaise, scallions, cilantro, and chiles in a small bowl. Lightly brush 1 tortilla with some of oil. Turn tortilla over and spread 1/2 cup filling over half, then fold other half over to form a half-moon. Assemble 3 more quesadillas in same manner. Heat lightly oiled grill pan over moderate heat until hot, then cook quesadillas, 2 at a time, turning over once, until cheese is melted, about 4 minutes total per batch. Transfer to a cutting board and cut in half.

Cheesy Apple Quesadillas

I was looking for something a little different for breakfast this morning.

Cheesy Apple Quesadillas 

1small apple, cored and thinly sliced
3 tortillas

3/4 cup shredded cheddar cheese
3 tsp butter
Method
Sprinkle 2 tablespoons cheese over one half of each tortilla. Arrange apple slices, barely overlapping, on top of each pile of cheese. Sprinkle 2 more tablespoons cheese on top of apples. Fold each tortilla in half. Heat 1 tsp butter in a large skillet or griddle. Add a quesadillas and cook, turning once, until cheese is melted and tortillas are golden brown on both sides, about 2 minutes per side. Transfer to a plate and repeat process with the remaining butter and quesadillas.

Soup and Quesadilla Dinner

Still working on those veggies from the Red Fire Farm CSA share last week and there are more to be picked up on Tuesday.

Vegetable Soup - Provençal  Style with Pistou

Soup

1 medium leek (white and pale green parts only), washed and thinly sliced

1 medium parsnip, cut into 1/2-inch pieces

1 small garlic clove, finely chopped

1 small  thyme sprig

Cooking spray

1 teaspoons extra-virgin olive oil

1/4 pound boiling potatoes, peeled and cut into 1/2-inch pieces

1/4 pound Swiss chard, leaves coarsely chopped

4 cups chicken stock

2 cups thawed frozen edamame (NOT in the pods)

1/4 pound zucchini, cut into 1/2-inch pieces

1/4 pound string beans, trimmed and cut into 1-inch pieces

1/3 cup orzo

Pistou:

1very small tomato

1/2 cup packed basil leaves

1/4 cup packed flat-leaf parsley leaves

1 garlic cloves, finely chopped

1 tablespoons extra-virgin olive oil

1/4 cup coarsely grated Parmesan

Cook leek, parsnip, garlic, and thyme sprig with oil in a pot coated with cooking spray until vegetables brown about 10 to 15 minutes. Add potatoes and 1/4 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add stock and bring to a boil, scraping up brown bits.

Stir in edamame, zucchini, beans, pasta, and chard leaves, and simmer, uncovered, until orzo is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.

Meanwhile make pistou:

Heat a dry small skillet heat until hot, then char tomato on all sides. Core tomato and purée with basil, parsley, and garlic in a food processor. Add oil and cheese until well. blended.

Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.

Zucchini, Corn, and Black Bean Quesadillas

1/3 small zucchini  grated and drained on paper towels

1/4 cup corn

1/4 small onion  chopped

1/3 cups drained and rinsed canned black beans with jalapenos

1/8 teaspoon salt

Dash fresh-ground black pepper

1/4 teaspoon chili powder

2 oz reduced fat Mexican cheese blend

2 large flour tortillas

Cooking Spray

Combine the zucchini, corn, onion, beans, salt, pepper and chili powder in a bowl. Toss gently to distribute the seasonings and then stir in the cheese.

Preheat the oven to 200°. Put half of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.

Place the quesadillas in a large nonstick frying pan coated with cooking spray. Lightly spray the top of each with additional cooking spray. Cook until the cheese melts and the tortillas are toasted. Remove from the pan and keep warm on a baking sheet in the oven while you make the next kind.

Smoked Sausage and Red Pepper Quesadillas
1/3 chicken andouille sausage link, thinly sliced
1 large flour tortilla
2 oz reduced fat cheddar cheese

1 Tbsp crumbled feta cheese
2 Tbsp chopped roasted red peppers, drained

Cooking Spray

Your favorite Salsa

Sauté sausage slices in heavy large skillet  until just brown, about 2 minutes. Set aside. Put the sausage, cheeses and peppers on one half of the tortilla. Spread the filling to the edge and then fold the tortilla over the filling. Place the quesadillas in a large nonstick frying pan coated with cooking spray. Lightly spray the top of each with additional cooking spray. Cook until the cheese melts and the tortillas are toasted.
Bake quesadillas until golden and cheeses melt, about 15 minutes. Cut into wedges; serve with salsa

A Great Day with Friends

I should have taken a picture .... but of course I didn't!

A leisurely BBQ dinner on the deck prepped by me and cooked by my Grill Master hubby.

It was a clean out the freezer dinner. A smorgasbord of food that actually blended well. I even attempted making sushi for the first time. I need a bit more practice with the bamboo mat but for the most part they stayed together.

Vegetable Sushi

Edamame with Chili Salt

Raspberry Quesadillas

Marinated Tilapia

Lemon Pepper Chicken

Grilled Sausages Corn Relish

Cheesy Pasta Salad

Grilled Corn on the Cob

We were supposed to end with Frozen Grapes in Prosecco but never got to them !

Raspberry Quesadillas

4 flour tortillas

Reduced Fat Italian cheese blend

Red raspberry preserves

Heat a heavy griddle or skillet over medium heat. Place a tortilla in skillet, then sprinkle cheese over half of tortilla. Dollop some preserves over cheese. Sprinkle cheese over preserves. Fold tortilla in half. Cook over medium heat 3-4 minutes per side or until browned and cheese is melted.

Marinated Grilled Tilapia

¾ c. olive oil

½ lemon, juiced

1½ tsp dried oregano

½ tsp. black pepper

¼ c. red wine vinegar

2 Tbsp dried parsley

2 cloves garlic, minced

2 dashes Tabasco

Mix all ingredients and marinate tilapia filets for about 30 minutes before grilling. 

Tangy Corn Relish

2 ears corn

3 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

Kosher salt and freshly ground pepper

1/2 small onion, chopped

2 Tbsp pickle relish

2 Tbsp dried parsley

1 jalapeno pepper, seeded and minced

2 packets Splenda

Brush corn with oil and sprinkle with salt, pepper and cumin. Grill until evenly browned. Meanwhile combine remaining ingredients. When corn is cool enough to handle remove kernels from cobs and add to other ingredients. Chill to combine flavors about 30 minutes before serving with grilled sausages.

Italian Pasta and Cheese Salad

Salad

1 package Waky Mac, cooked according to package directions

1 1/2 cups cubed cheese (I used Kerrygold Blarney Castle Cheese) 

1 cup steamed broccoli florets and chopped pieces of stems

4 scallions, chopped

1 roasted red pepper, chopped

1/2 red pepper, chopped

Dressing

1/2 cup olive oil

1/2 cup cider vinegar

1 tsp splenda

1 tsp dried oregano 

1 tsp dried basil

1/2 tsp ground pepper

Combine all salad ingredients in a large bowl. Combine all dressing ingredients in a small bowl and whisk until combined. Pour over salad ingredients and toss to coat.