Wild and Frisky Mushroom Quesadillas

Wild and Frisky Mushroom Quesadillas

The Tease
I was once told by a sexy young lass that this was the best quesadilla she has ever had. I consider this a great complement, since it came from a gal who has lived in Southern California her entire life. A quesadilla is a large flour tortilla filled with cheese and other Time To Cook:
• Novice cook: 30 minutes
• Experienced cook: 20 minutes

Factoid

Mushrooms are a fungus, which means they have no roots, seeds, flowers or leaves. Health benefits include lots of B-vitamins and selenium, which studies show can help prevent prostate cancer.

Ingredients

• 6 oz of sliced white or crimini mushrooms

• 3 cloves of minced garlic

• 1 small onion, diced

• 1 chopped green pepper

• 1 small, store-bought Jar of Salsa Verde. This is a green salsa. It's made with tomatillos and other love

• 1 10 oz bag of Mexican cheese

• 1 packet of 12 inch flour tortillas

• 1 tablespoon of dried thyme

• 1 tablespoon of dried basil

• 1 table spoon of dried parsley

• 1/4 cup of white wine

• 2 tablespoons of butter

• 2 tablespoons of extra virgin olive oil

• Fresh ground pepper and salt, to taste (as needed)

• 1 can of non-stick vegetable spray

Equipment

• Large non-stick skillet (cast iron is what I like best)

• Smaller cast iron pan or something that is heavy which can sit on top of the tortilla and act as a press.

• Cutting board and knife

Preparation (Do it!)

1) Slice your mushrooms and set aside.

2) Mince your garlic, onions and peppers and set aside.

3) Over a medium-high heat add 1 tablespoon of the extra virgin olive oil and 1 tablespoon of butter to the skillet. When the butter is melted, add the mushrooms and garlic and saute for 6 minutes. Add the wine and saute until its gone. Set aside.

4) Over a medium-high heat add 1 tablespoon of the extra virgin olive oil and 1 tablespoon of butter to the skillet. When the butter is melted add the onions and peppers and saute for untile the onions are lucid about 6-8 minutes.

5) Clean Skillet. Place back on stove top and spray to coat generously the top of the pan. Turn heat to medium.

6) take out a tortialla and spoon a 1/2 cup of cheese on one half of it. Take 1/2 cup of the mushrooms and place over the cheese. Take 1/4 cup of the onions and peppers and place over the cheese. Sprinkle some cheese, a few tablespoons worth over the peppers and onions. Take two tablespoons of salase verde and place on top of that. Fold the vacant tortilla over the other to form a half moon. Place in skillet and immediately place your makeshift press which is in the form of a smaller skillet of pot with some water in it. You don't want to press down too hard though. Cook for 3-4 minutes, until that side starts to just get a bit golden brown.

7) Flip and return press and cook for a few more minutes. Cut and serve. Serve with sour cream, quacamole and salsa verde.

Source: http://www.culinaryseductions.com/

Simply Amazing Guacamole

Simply Amazing Guacamole

This is a healthy treat that is great as a dip, condiment or sauce. Classically it goes with tortilla chips. However, I love to dip romaine lettuce instead of chips as a healthy alternative. This is best made fresh and consumed immediately.

Hass avocados are available throughout the year, though they are the most abundant and at their best during the spring and summer in California, and October in Florida. During the fall and winter months, you can find Fuerto, Zutano and Bacon varieties which are fine for making guacamole.

Avocado is derived from the Aztec word "ahuacatl."

Health Benefits: Although avocados are fruits, they have a high fat content of between 71 to 88% of their total calories - about 20 times the average for other fruits. A typical avocado contains 30 grams of fat, but 20 of these fat grams are health-promoting monounsaturated fats, especially oleic acid.

Ingredients

• 2 ripe Haas (or avocados the size of your fist) avocados. To check for ripeness, the avocado should be soft, but not mushy to the touch. To ripen avocados, keep them in a closed plastic or paper bag over night.

• 4 cloves of garlic, minced

• Half a small red onion, small dice

• 1 tomato, seeded (take out the meat! Cut it in half and scoop out the insides), small dice

• 1 tablespoon of chili powder

• Juice of a fresh lime

• Salt and pepper to taste

Equipment

• Bowl

• Whip or potato masher

• Measuring spoon


Preparation (Do it!)

1. Cut your tomatoes, garlic and onions and set aside.

2. Using a chef's knife, cut the avocado in half. To do this, plunge your knife into the flesh and cut around the seed in the fruit. Twist off the halves with your hands. Take your knife, plunge it into the seed and pull it out to to remove it. With a spoon, scoop out the meat of the avocado. Put it in a bowl and whip or mash it.

3. Add the rest of the ingredients and adjust the seasoning to taste.

Catherine's Spicy Chicken Soup

Catherine's Spicy Chicken Soup

Ingredients

* 2 quarts water
* 8 skinless, boneless chicken breast halves
* 1/2 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon garlic powder
* 2 tablespoons dried parsley
* 1 tablespoon onion powder
* 5 cubes chicken bouillon
* 3 tablespoons olive oil
* 1 onion, chopped
* 3 cloves garlic, chopped
* 1 (16 ounce) jar chunky salsa
* 2 (14.5 ounce) cans peeled and diced tomatoes
* 1 (14.5 ounce) can whole peeled tomatoes
* 1 (10.75 ounce) can condensed tomato soup
* 3 tablespoons chili powder
* 1 (15 ounce) can whole kernel corn, drained
* 2 (16 ounce) cans chili beans, undrained
* 1 (8 ounce) container sour cream


Directions

1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.

2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Source: allrecipes.com