Adapted from Rachel Ray’s cookbook for kids
Using a large cookie sheet type pan, lay out flour tortillas, not over lapping. Top as desired. Some popular combos at my house:
-cheese
-refried beans and cheese
- chicken, beans, and cheese
-anything else that pleases you
-salsa also if desired.
Once your quesadillas have a layer of filling, top with another tortilla.
Bake 5 minutes at 350. They should look melty inside at this point.
Pull out of the oven and top with shredded cheese. You can also add salsa here.
Bake again until the cheese on top is bubbly and the tortillas begin to brown around the edges.
Remove from oven and let set a few minutes. I prefer to cut into wedges with a pizza wheel. It cuts soooo much better after setting a spell.
I top the finished wedges with sour cream, guacamole, and salsa on each piece.
This recipe is easy for kids to do. I just assist with the oven part, adding cheese to the hot pan, and cutting. It is healthier than any fried versions of quesadillas and tastes great. My kids eat one quesadilla each.
Also, make no mistake about it, the adults in my house love these too. You don't have to be a kid just because it was from a cookbook for kids!
Tuesday, July 29, 2008
Saturday, July 26, 2008
Cold Marinated Shrimp
From Mary
2 lbs. cooked med. shrimp, peeled and deveined (Costco has a 2# cooked, tail off shrimp, frozen in a bag)
1 med. red onion cut into rings
2 med. lemons, cut into slices
1 c. pitted ripe olives (1 can)
1/2 c. olive oil
1/3 c. minced fresh parsley (less of dried)
3 T. cider or red wine vinegar (balsamic vinegar has tons of flavor)
3 T. lemon juice
1 garlic clove, minced (or garlic pwd.)
1 bay leaf (or not, if you don’t have one)
1 T. minced fresh basil or 1 t. dried
1 t. salt (omit)
1 t. ground mustard (emergency sub: one big squirt of table mustard)
1/3 t. pepper
Mary said you could use 4 lbs shrimp and not double marinade.
In 3 qt. glass bowl (or gallon zip lock bag), combine shrimp, onion, lemons, olives. In jar with tight fitting lid, combine the remaining ingredients. Shake well Pour over shrimp mixture and stir gently to coat (I put in bag before shrimp and massaged it instead then added shrimp). Cover and refrigerate for 24 hrs., stirring occasionally. Discard bay leaf before serving.
I put whole business in plastic bags and turned once in awhile.
Drain marinade and discard. Serve in a large flat dish, with dipping sauce on the side: mix cocktail sauce and mayo but Mary just uses catsup, horseradish and mayo.
There is a note on my adaptations: There was an increase in flavor with my changes. However, there was a loss in the color of the shrimp. The basamic vinegar darkened the shrimp somewhat. That didn't stop them from being the hit of the party, though. Just be aware.
2 lbs. cooked med. shrimp, peeled and deveined (Costco has a 2# cooked, tail off shrimp, frozen in a bag)
1 med. red onion cut into rings
2 med. lemons, cut into slices
1 c. pitted ripe olives (1 can)
1/2 c. olive oil
1/3 c. minced fresh parsley (less of dried)
3 T. cider or red wine vinegar (balsamic vinegar has tons of flavor)
3 T. lemon juice
1 garlic clove, minced (or garlic pwd.)
1 bay leaf (or not, if you don’t have one)
1 T. minced fresh basil or 1 t. dried
1 t. salt (omit)
1 t. ground mustard (emergency sub: one big squirt of table mustard)
1/3 t. pepper
Mary said you could use 4 lbs shrimp and not double marinade.
In 3 qt. glass bowl (or gallon zip lock bag), combine shrimp, onion, lemons, olives. In jar with tight fitting lid, combine the remaining ingredients. Shake well Pour over shrimp mixture and stir gently to coat (I put in bag before shrimp and massaged it instead then added shrimp). Cover and refrigerate for 24 hrs., stirring occasionally. Discard bay leaf before serving.
I put whole business in plastic bags and turned once in awhile.
Drain marinade and discard. Serve in a large flat dish, with dipping sauce on the side: mix cocktail sauce and mayo but Mary just uses catsup, horseradish and mayo.
There is a note on my adaptations: There was an increase in flavor with my changes. However, there was a loss in the color of the shrimp. The basamic vinegar darkened the shrimp somewhat. That didn't stop them from being the hit of the party, though. Just be aware.
Tuesday, July 22, 2008
Earthquake Cake
(I think I got this recipe from Becky)
Preheat oven to 350°F.
Spread 1 cup chopped pecans (you can also use walnuts) on the bottom of a sprayed 13x9 cake pan. On top of nuts, sprinkle 1 cup coconut.
Mix 1 box German chocolate cake mix (you can also use a favorite chocolate cake mix. It will all taste good) according to package directions , then pour the batter over the nuts and coconut mixture, without stirring.
In a microwave, melt one stick of butter and 8 oz. package of cream cheese (I prefer Neufchatel). Watch carefully. You don’t want to burn it. Remove from microwave and stir in one lb. of powdered sugar.
Pour this mixture over the top of the cake batter without stirring. It should be random. Blops, drips, etc. over the top of the batter. You are NOT trying to cover it evenly.
Bake in a preheated 350°F for 35-45 minutes. Use standard ways to test doneness. Poke through chocolate cake areas.
It will become obvious why it is called Earthquake Cake. Is awesome served warm and topped with ice cream.
Preheat oven to 350°F.
Spread 1 cup chopped pecans (you can also use walnuts) on the bottom of a sprayed 13x9 cake pan. On top of nuts, sprinkle 1 cup coconut.
Mix 1 box German chocolate cake mix (you can also use a favorite chocolate cake mix. It will all taste good) according to package directions , then pour the batter over the nuts and coconut mixture, without stirring.
In a microwave, melt one stick of butter and 8 oz. package of cream cheese (I prefer Neufchatel). Watch carefully. You don’t want to burn it. Remove from microwave and stir in one lb. of powdered sugar.
Pour this mixture over the top of the cake batter without stirring. It should be random. Blops, drips, etc. over the top of the batter. You are NOT trying to cover it evenly.
Bake in a preheated 350°F for 35-45 minutes. Use standard ways to test doneness. Poke through chocolate cake areas.
It will become obvious why it is called Earthquake Cake. Is awesome served warm and topped with ice cream.
Saturday, June 28, 2008
Grilled Pineapple Skewers / Grilled Tropical Salad
I combined 2 recipes that each called for ½ pineapple. What a dinner it was!!
Grilled Tropical Salad
Adapted from Martha Stewart Living, July? 2008
It called for shrimp and tofu, but lacking that, I subbed chicken. Soak 12 skewers early in the process.
1/2 pineapple
16 oz. cole slaw mix
½ English cuke
¼ c. rice wine vinegar
ginger powder
drizzle of honey or agave syrup
marinated lemon pepper chicken breasts from Costco
Cut off ends of pineapple, cut off peel. Cut lengthwise in half and remove core. Cut lengthwise into spears, about 24. Half will be in each recipe.
Salad: cut English cuke in 1/4s lengthwise, and slice. Mix with coleslaw. Add vinegar, ginger to taste, mix well and refrigerate. Stir again a few times while the rest is being done.
Fire up the grill. When ready, cook ½ of pineapple spears on med. heat until browned. Turn often. 4-5 minutes. At the same time, grill the chicken (to use shrimp or tofu, follow basic grilling techniques for the ingredient). When done, remove both, cut into bite size pieces, and let cool. When cool-ish, stir into coleslaw mixture and refrigerate.
Pineapple Skewers with Coconut
Adapted from Sunset magazine, July 2008
1/2 pineapple
1 c. sugar (I use ½ Splenda)
¾ c. coconut milk, unsweetened
¼ c. unsweetened shredded coconut
Mix ½ c. water with the sugar. Heat to boiling and let boil until thickened and like honey. Remove from heat and wisk in the coconut milk. Meanwhile, bake the coconut to toast it. Watch carefully, as when it starts to brown, it goes fast. Remove and cool.
When the first round is done on the BBQ, take the remaining ½ pineapple. Cut the spears in ½ crossway. Stick on skewers that you have soaked in water. Put the skewers in a large flat dish. Pour the sauce over all. Put the skewers directly onto the BBQ. Save the sauce for dipping. Turn pineapple often, cooking until starting to brown. Remove to a clean plate, sprinkle with coconut, and serve with sauce for dipping. Very messy but tasty.
Grilled Tropical Salad
Adapted from Martha Stewart Living, July? 2008
It called for shrimp and tofu, but lacking that, I subbed chicken. Soak 12 skewers early in the process.
1/2 pineapple
16 oz. cole slaw mix
½ English cuke
¼ c. rice wine vinegar
ginger powder
drizzle of honey or agave syrup
marinated lemon pepper chicken breasts from Costco
Cut off ends of pineapple, cut off peel. Cut lengthwise in half and remove core. Cut lengthwise into spears, about 24. Half will be in each recipe.
Salad: cut English cuke in 1/4s lengthwise, and slice. Mix with coleslaw. Add vinegar, ginger to taste, mix well and refrigerate. Stir again a few times while the rest is being done.
Fire up the grill. When ready, cook ½ of pineapple spears on med. heat until browned. Turn often. 4-5 minutes. At the same time, grill the chicken (to use shrimp or tofu, follow basic grilling techniques for the ingredient). When done, remove both, cut into bite size pieces, and let cool. When cool-ish, stir into coleslaw mixture and refrigerate.
Pineapple Skewers with Coconut
Adapted from Sunset magazine, July 2008
1/2 pineapple
1 c. sugar (I use ½ Splenda)
¾ c. coconut milk, unsweetened
¼ c. unsweetened shredded coconut
Mix ½ c. water with the sugar. Heat to boiling and let boil until thickened and like honey. Remove from heat and wisk in the coconut milk. Meanwhile, bake the coconut to toast it. Watch carefully, as when it starts to brown, it goes fast. Remove and cool.
When the first round is done on the BBQ, take the remaining ½ pineapple. Cut the spears in ½ crossway. Stick on skewers that you have soaked in water. Put the skewers in a large flat dish. Pour the sauce over all. Put the skewers directly onto the BBQ. Save the sauce for dipping. Turn pineapple often, cooking until starting to brown. Remove to a clean plate, sprinkle with coconut, and serve with sauce for dipping. Very messy but tasty.
3 Bean Casserole
My mom used to make her version of this. It is filling and inexpensive. It can be adapted and changed freely. We were vegetarians for years, so my version is meat free.
1 onion
1 large can baked beans (we like Bush’s vegetarian)
1 can kidney beans
1 can lima beans
optional: 1 can black beans, pinto beans, or black eyed peas
BBQ sauce (I prefer Longhorn brand, but it may be local to the NW)
1 c. catsup
2 T. worchestershire sauce (it is hard to find vegetarian, but it can be done, try health food stores)
If you like it sweeter, you may add honey to taste
oil
Chop and sauté the onions in a bit of oil until tender and soft, but not browned. Drain all beans except baked beans. Mix all. Bake in a large baking dish (I prefer a glass bowl), uncovered. Bake at 350 until bubbly and done to your liking. We prefer to make brown rice while it is baking and have it over rice. It can also be eaten by itself. My mom used to add left over ham. I sometimes add smoke flavor, which I think has no meat in it. I have mixed a wide variety of beans, which work fine, but the original combination has a special taste and texture to it.
1 onion
1 large can baked beans (we like Bush’s vegetarian)
1 can kidney beans
1 can lima beans
optional: 1 can black beans, pinto beans, or black eyed peas
BBQ sauce (I prefer Longhorn brand, but it may be local to the NW)
1 c. catsup
2 T. worchestershire sauce (it is hard to find vegetarian, but it can be done, try health food stores)
If you like it sweeter, you may add honey to taste
oil
Chop and sauté the onions in a bit of oil until tender and soft, but not browned. Drain all beans except baked beans. Mix all. Bake in a large baking dish (I prefer a glass bowl), uncovered. Bake at 350 until bubbly and done to your liking. We prefer to make brown rice while it is baking and have it over rice. It can also be eaten by itself. My mom used to add left over ham. I sometimes add smoke flavor, which I think has no meat in it. I have mixed a wide variety of beans, which work fine, but the original combination has a special taste and texture to it.
Friday, June 27, 2008
Lemon Jello Cake
One recipient of this cake said it was better than sex. Need I say more?
1 pkg. lemon, vanilla, or white cake mix
4 eggs
1 small pkg. lemon Jello
1 c. boiling water
1/2 c. oil
2 c. powdered sugar
4 tbsp. lemon juice, separated
Mix water and jello together. Mix well until jello is dissolved. Let cool somewhat. Mix cake mix with alternating eggs, jello, oil, and 2 T. lemon juice. Pour batter in oiled pan and bake at 350 degrees in a 9x13 inch pan or tube pan. Check the cake for doneness in the usual manner for cakes.
While cake is baking, mix remaining lemon juice and sugar.If dry, add more lemon juice until it is fluidy. When cake is done, immediately puncture it repeatedly all over with a fork, pressing fork into cake as deeply as the tines will allow. Then drizzle the glaze mixture over it. Take it sort of slow, and let it sink into the cake. It will all disappear. Let cool.
1 pkg. lemon, vanilla, or white cake mix
4 eggs
1 small pkg. lemon Jello
1 c. boiling water
1/2 c. oil
2 c. powdered sugar
4 tbsp. lemon juice, separated
Mix water and jello together. Mix well until jello is dissolved. Let cool somewhat. Mix cake mix with alternating eggs, jello, oil, and 2 T. lemon juice. Pour batter in oiled pan and bake at 350 degrees in a 9x13 inch pan or tube pan. Check the cake for doneness in the usual manner for cakes.
While cake is baking, mix remaining lemon juice and sugar.If dry, add more lemon juice until it is fluidy. When cake is done, immediately puncture it repeatedly all over with a fork, pressing fork into cake as deeply as the tines will allow. Then drizzle the glaze mixture over it. Take it sort of slow, and let it sink into the cake. It will all disappear. Let cool.
Maximizing Crock Pot Use
My Basic Crock Pot chili/soup magic. I eat some version of crock pot soup all winter long for lunch at work. When I share it, this chili-like soup always gets requests for the recipe. That is hard, because there is no recipe, only guidelines. I always taste the mixture to make sure it pleases me.
½ - 1 c. brown rice
1 qt. chicken or veggie stock
generous shake of taco seasoning (about 1/3 c., or a packet)
1 regular size can of chopped tomatoes
dried or fresh chopped onion, amount to your preferences. I prefer dried here.
Stir together in crock pot. Cook on high until rice is nearly done, a little whiteness to the look of it, or still a bit hard on the tooth. Add:
1 can beans (black, pinto, lentils, or similar)
1 can corn
Continue cooking till rice is done.
Turn off and add lots of canned veggies. I like green beans, carrots, mixed veggies. I’ve even used canned spinach. It must add a lot of nutrition and blends right in. Usually 3-4 cans. Don’t cook them, just drain and stir them in. They will help cool the chili to stop cooking.
I like mine really thick. These are just guidelines. I throw in whatever leftovers may be appropriate, vary veggies, and change flavors. Enchilada sauce is also good. Refried beans add body and protein. You really can’t go wrong if you properly cook the rice.
½ - 1 c. brown rice
1 qt. chicken or veggie stock
generous shake of taco seasoning (about 1/3 c., or a packet)
1 regular size can of chopped tomatoes
dried or fresh chopped onion, amount to your preferences. I prefer dried here.
Stir together in crock pot. Cook on high until rice is nearly done, a little whiteness to the look of it, or still a bit hard on the tooth. Add:
1 can beans (black, pinto, lentils, or similar)
1 can corn
Continue cooking till rice is done.
Turn off and add lots of canned veggies. I like green beans, carrots, mixed veggies. I’ve even used canned spinach. It must add a lot of nutrition and blends right in. Usually 3-4 cans. Don’t cook them, just drain and stir them in. They will help cool the chili to stop cooking.
I like mine really thick. These are just guidelines. I throw in whatever leftovers may be appropriate, vary veggies, and change flavors. Enchilada sauce is also good. Refried beans add body and protein. You really can’t go wrong if you properly cook the rice.
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