Veggie Lover's Quesadilla

Super Bowl XLV.  Our menu: Chili with Brats and beans with toppings, Mexican Salad with lime- basil and honey dressing, mini taco tartlets with guac, fresh salsa, corn and avocado salsa, cheesy jalapeno dip, fresh fruit, little smokies in cinnamon-clove BBQ sauce, crab and shrimp spread, bruchetta,  sausage and cheese stuffed mushrooms, roast beef sliders,  fresh veggie quesadillas, frosted chocolate and yellow cupcakes, brownie marshmallow cookies and  lemon bars. Brookie said she was ready to birth a "food baby" after we finished eating. Yikes.
My attempt to make something semi-healthy was a fresh and super simple quesadilla. Not that I'm all about healthy, but when I thought about the menu, I started to feel a little guilty. I had a cholesterol test a few years ago. It said my cholesterol was slightly elevated.  I told Grant, he asked to see the test results. Uh, well, after a month or so, I couldn't find the results. So now, he keeps telling our kids I'm HIDING it from him. Serious? Ok, well I'm not "hiding" it, I just couldn't find it. So now it's time to have another test. I need to make sure my cholesterol is in the healthy range this time. 
I looked up ideas for semi-healthy appetizers. Took ideas from a few different sources and came up with my own veggie appetizer.  The boys scoffed at first and gave me the usual " Whaah Mom, no MEAT????"  Imagine me giving them "the look".  I cooked the quesadillas, cut them up and served. Within a minute, all of the slices were gone. 
Then they asked for more.  Imagine me giving them the other look.
The really good news- You can make this for a party, dinner or after school snack. It took about 5 minutes (or less)  to prep. Another 5 (or less) to cook. Seriously simple and fresh. And not too bad for you. 
Or me. 

Veggie Lover's Quesadilla
A Bountiful Kitchen
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Remember when we made Pesto Veggie Lasagna, and Sheri came up with the idea to use pesto in the lasagna to give it an extra flavor punch?  It works the same way here. 

Zucchini, washed and sliced thin
Mushrooms, washed and sliced thin, stems on
Roma tomato, chopped
Red onion, chopped
Spinach, fresh
Pepper Jack Cheese, grated
Tortillas, Flour ( I used huge burrito style) any size
Pesto, store bought or home made
Olive oil or cooking spray
Kosher salt
Fresh ground pepper

Prepare all vegetables and grate cheese.
Turn griddle (or fry pan that will fit tortilla) onto medium high or about 350 degrees.
Spray pan lightly with cooking spray.
Spread one tortilla with about 2 tablespoons of pesto. Place on grill or pan.  Cook over medium high heat. Layer a small amount of cheese, then all desired vegetables, topping with a bit of cheese again. Place other tortilla on top.  Flip the tortilla onto other side, being careful to not let vegetables spill out. Use either one large or two small spatulas. After turning, brush top of tortilla with a little Olive oil, and sprinkle generously with Kosher salt and ground pepper.
Remove from pan to cutting board or serving platter when cheese is melted.  Using pizza cutter or large sharp knife, slice into wedges and serve immediately, or keep warm in 250 degree oven until serving.
May be served with guacamole and salsa.

Tips:
-you may alternate and use any vegetables desired. I sliced fresh vegetables really thin and did not pre-cook the vegetables.
-To cut the amount of fat and calories, use a small amount of cheese.  For a large burrito size tortilla, I used about 1/3 cup grated (packed into a measuring cup) cheese total.

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Brie and Fresh Spinach Stuffed Mushrooms

For some unknown reason during holiday time, I feel the need to buy every specialty food item that comes within 20 feet of my grocery cart. Cheese, fruit, spreads, crackers, chocolate. You name it, I buy it. That huge wheel of Brie in Costco gets me every time. I love Brie.  Brie on apples, crackers, with grapes, with carrots, with bagels and even tortillas chips.  Seriously.
So last week, there it still was, in my fridge.  Along with some fresh spinach and a tub of mushrooms.  See where this is headed?
If you love stuffed mushrooms, you'll love my latest creation.

Brie and Fresh Spinach Stuffed Mushrooms
A Bountiful Kitchen
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1/2 cup onion, chopped
1 clove garlic, minced
dash of hot pepper sauce
8 oz. cream cheese, cut into cubes
3 cups spinach, fresh, chopped, divided
1/2 cup fresh grated Parmesan cheese
1 cup Brie cheese, cubed (outer layer trimmed)
1/3 cup plain breadcrumbs
1 lb fresh mushrooms, washed and stemmed

Saute the onions in a saucepan with about 1 teaspoon olive oil. Add garlic, 2 cups of chopped spinach and hot pepper sauce. Cook just until spinach begins to wilt. Take pan off of heat.  Add cream cheese and stir into saucepan until cheese, onions and spinach are mixed thoroughly. Pour into medium size bowl and add rest of ingredients (including the remaining 1 cup of fresh spinach). Mix until all ingredients are incorporated.
Place washed mushrooms on cookie sheet or other baking pan bottom side facing upward. using a tablespoon, scoop out prepared filling into each mushroom, mounding the filling on each mushroom.
Bake at 375 for about 15 minutes, or until lightly golden.

Tips:
-If baking ahead of serving time, bake for 15 minutes, let cool.  Cover and refrigerate.  When ready to serve, take out of refrigerator about 30-45 minutes before serving.  Preheat oven to 350, re-heat the mushrooms  for about 5 minutes.
-I prefer small bite size mushrooms when making stuffed mushrooms.  If you are using larger (two bite to be polite) mushrooms, the 375 for 15 minutes will be just right. If you use a smaller mushroom, 375 for about 10 minutes will do.

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Giving Thanks Menu

Instead of posting another recipe, I'm going to give you a roundup of some of my Thanksgiving fave's from ABK .

And tell you this. If you've been with me for a while you know this is my all time favorite holiday. This year, double bonus. It's my bd and my fave holiday. All on one day. People ask, do you cook on Thanksgiving when it falls on your birthday?? YES. And I love it. Food, family, friends. A pause from everyday rush-rush to eat and give thanks.

I'm thankful for: (the short list)

My family. I am blessed to be a daughter, wife, mom, sister and aunt. Know what I aspired to be when I was young? A mother. I know it sounds trite, but I love being a mom and wife.

Grant. 28 years and counting. We are truly blessed.

My friends. I have been blessed with the best girlfriends. Ever.

Good Health.

Freedom. The opportunity to live in the land of the free and home of the brave. So thankful to Service men and women who are giving up being with their own families to protect mine.

Happy Thanksgiving.

love,

Si

Click on the text for link to the blog post/recipe.

Autumn Brie in Braided Bread Ring

Perfect appetizer for the big day...

You want simple? This is it.

Sweet Fresh Cranberry Salsa

Butternut Squash Soup...

Mashed Potatoes 101

Mom's Sausage and Apple Stuffing

Super Simple Pecan Pie

One of my fave's - Gorgonzola Pecan Crunch Salad

with Hazelnut Vinaigrette

Chunky Yams and Apples

Fresh Corn Cakes with Peach Mustard Sauce

Buttermilk Cluster Rolls

All time favorite. Apple Cranberry Pie.

Happy Cooking!

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Three Cheese Pimiento Spread & Miss- Final Chapter

Before we get to the recipe, a few more travel notes...

The Canton Flea Market. Heard about it on our way to the farm/lodge. Thought I would drop by and check it out.

Had to stop along the way to read markers:

And take pics of abandoned churches:

and trees in fields:

Little did I know that peeps started arriving at 4 AM to get in line for entry to the market. I arrived at 4:00, PM. Canton is the type of town that has painted signs like this on buildings...

The market is held in on the lawn of the historic Madison County Courthouse. The Courthouse is surrounded by quaint businesses selling everything from antiques to ice cream. Several movies have been filmed in Canton," A Time to Kill", "My Dog Skip" and "Brother, Where Art Thou?", to name a few. I shopped around, bought a few treasures, old and new. Great flea market/antique shopping.

Noticed a sign for "Fried Hand Pies". You know about my weakness for anything related to that certain three letter word. I walked up to the stand, and ordered a pie. Too late. They were all out. But they did have some fried catfish. Twist my arm. Ok, fine, I order a lemonade and an order of catfish. I look at my watch, and see that Miss Leisa will be fixin' to have me eat (I'm now in Southern talk mode) with the fam at about 7 PM. It's 5 now. So I tell the boy behind the counter, just give me two little pieces, I'll pay for the whole order, but I don't need a whole basket of fried catfish... "No problem", he says. When he hands me the basket, he explains they just cooked a big batch, and they need to get rid of it. I want to say to him -

DO I LOOK LIKE I NEED A WHOLE BASKET OF FRIED CATFISH TO MYSELF??

But I politely take it and sit on the curb and start eating. This is absolutely delish. No tartar needed. I have to throw the rest of the basket away to keep from eating all 10 pieces.

Canton is just down the way from Belzoni, known as the Catfish Capital of the U.S.

See this pic? It's the Catfish Museum. That's a giant catfish out front.

They adorn several street corners in Belzoni. No comment.

On our last day in Mississippi, Mary took me to Greenwood, home of Viking Range Company. The cooking school consists of a few different classrooms, one of which are attached to the store and spa.

Yes, a spa.

At the cooking school.

A 7,00 square foot spa, cooking school and The Mockingbird Bakery. The Alluvian historic boutique hotel is on the same block. Alluvian is a subsidiary of Viking. There are also numerous antique and specialty shops surrounding the Viking thread of businesses.

Can you say- GIRL TRIP??

A few more of my favorite images from our trip to the South...

Thanks to Leisa, who kept our family FULL, with her amazing cooking.

Also, Johnny, her hub manages the 3,000 acre farm and guides hunters.

They are two of the kindest and hardest working people I have ever met.

Couldn't post about our trip without mention of Annie-belle.

Cutest city dog/country dog.

While I was out with Mary seeing Mississippi, the boys were hunting.

A pic of my favorite hunters. Jake decided to paint his face camo too. Attractive.

Sunset over the lake...

Food, finally.

Have you ever eaten pimiento cheese spread? If you are a Southerner, I know you have. My friend Kim gave me a cookbook a few years back called :

"Being Dead is No Excuse, The Official Southern Guide to Hosting the Perfect Funeral"

The authors, Gayden Metcalfe and Charlotte Hays say that "Pimiento cheese just might be the most Southern Dish on earth." They also dub PC the " Paste that holds the South together."

Now, if you have never tried pimiento cheese, you should give this recipe a try. It's a perfect easy holiday appetizer.

Did I say HOLIDAY. Yikes. Fifteen short days till my favorite.

THANKSGIVING.

Three-Cheese Pimiento Spread

Miss Mary and Miss Liesa

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1/2 cup finely shredded Cheddar cheese

1/4 cup finely shredded Swiss cheese

1/4 cup finely shredded Colby Jack cheese

1/4 cup mayo

1- 2 oz. jar pimientos, drained

1 Tablespoon Ranch salad dressing, optional

dash hot sauce

Combine all ingredients in bowl. Mix well.

Serve with crackers, or spread on bread to make 4 pimiento-cheese sandwiches.

Tips:

I omitted the Ranch, and added a little more mayo.

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Garden Tomato & Fresh Peach Salad and Giveaway!

About the Recipe:

Found this recipe in a recent issue of Martha Stewart magazine. It called for heirloom tomatoes, which were not available in my garden on Thursday. Or on any other day, for that matter. I used my little, ordinary, garden tomatoes (go ahead, feel sorry for me) and guess what? Yum.

The recipe also called for white peaches. Uh. Not happening. The closest I came was a donut peach. Yummy, but not a white peach. I'm sharing this because at times, we (I) get hung up on having exact ingredients called for in a recipe. Running all over creation for some crazy ingredient. Been there.

This segment is called : Si's Mini lesson on getting a grip... In this case, fresh is fresh. Sure an Heirloom tomato is wonderful. A white peach, unusual. The sub of a garden fresh tomato and a delicious ripe local peach were perfect in this salad. Which, btw, if you love tomatoes and peaches- this salad is your new bff. I modified the recipe a bit- added my new bff White Balsamic (*see note in tips section below) and wow. I think we are having this for dinner a few more times this week. Even Jake (14) asked for seconds. He tried the salad with and without the olive oil and balsamic. He LOVED the balsamic version.

Moving on... The Giveaway:

I picked up this cookbook last month, and fell in love with the beautiful photos.

I love Williams Sonoma cookbooks. I'm not a big -"I need pictures in my cookbook" type of girl, but I do love WS cookbooks. This book is filled with recipes from Meyer Lemon Jelly to Proscuitto Panini with Fontina & Fig preserves. Mouth watering type of pics and recipes.

As an added bonus, the nice people at CSN Online Stores asked if I would be interested in sharing a giveaway with ABK readers. They offered a gift certificate in the amount of $55. Good at any of their online stores.

Leave a comment about the best thing you ate this summer. Comment deadline:

Tuesday, September 14, 2010. Midnight.

Winner announced on Wednesday.

Good luck!

Garden Tomato and Peach Salad

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1 white or other variety fresh ripe peach

1 large heirloom tomato

thin sliced red onion

fresh basil

Ricotta, crumbled

Coarse or Sea Salt

Fresh Ground pepper

Extra Virgin Olive Oil

White Balsamic Vinegar

Arrange peach and tomato slices on platter or individual salad plates.

Lay red onion slices, torn fresh basil and crumbled ricotta over top of fruit. Season with salt and pepper and drizzle white balsamic and olive oil. Garnish with basil sprigs. Serve immediately.

Tips:

-White Balsamic. I have received several emails about this product. Found in Italian specialty stores, in SLC, downtown at Tony Caputos. No more expensive than Red Balsamic. Some argue that white balsamic is not really a balsamic, whatev. You can also purchase online, one of my fave brands of olive oils and vinegars: "O Olive Oil" brand. I've tried several of their vinegars and olive oils. Great products. They may be purchased online here. Or at kitchen specialty stores (Sur La Table), or occasionally at my fave, TJMaxx.

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Artichoke and Oven Dried Tomato Foccacia

Fall is in the air and I love it. Fall=more baking and cooking. Love that.

This Foccacia is a delish side for a salad or main dish. You can top it with as little or much as you want. I had a can of artichokes in my pantry and some fresh tomatoes sitting on my counter. Add a few fresh herbs, a wedge of Parmesan and a little leftover Asiago sitting in the fridge. The possibilities are endless. This was yummy hot out of the oven, and equally good at room temp. Ridicu-licious. Just heard that word on a commercial. Not to be confused with my friend KD's fave word - ridonkulous.

Come back this weekend for a gift certificate giveaway from the nice peeps at CSN online stores (who sell everything from bistro sets to ice cream makers) and another fab cookbook from yours truly.

Artichoke and Oven Dried Tomato Foccacia
Adapted from Food Nework

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2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 cups flour (start with 3)
1 tablespoon coarse salt, dissolved in 2 tablespoons of warm water
1/4 cup olive oil
Cornmeal, for dusting (optional)

Toppings:

2 tablespoons olive oil
1 sweet onion (Walla Walla, Vidalia) sliced thin
1 garlic cloves, minced

3 Roma or other small tomatoes, sliced 1/4 inch thick
1 can artichoke quarters, drained, not marinated
1/4 cup shredded Parmesan

1/4 cup Asiago cheese, grated
1 tablespoon coarse salt
Freshly ground black pepper
fresh Oregano, Thyme, Basil, chopped

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add 3 cups flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stove top or other warm place until doubled in size, about 45 minutes.

Coat a 18 x 12 sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/4 to 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

Preheat the oven to 450 degrees. While preheating, lightly coat a pan with cooking spray or Olive oil and lay sliced tomatoes on pan. Place in oven and bake until tomatoes shrivel and lose shape, about 15 minutes. Remove tomatoes from oven and let cool. Reduce oven temperature to 425.

In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Uncover the dough and dimple with fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, artichokes, oven roasted tomatoes, cheeses, salt, pepper, and herbs. Bake on the bottom rack for 15 to 20 minutes. If top is not browned enough, transfer to upper part of oven for another 5 minutes.

Remove from oven, let cool slightly, slice and serve.

Tips:

-I used a 14 oz. can of artichoke hearts, Reeses brand. Mine were not marinated, but marinated would work too.

-You may use any topping you love: fresh spinach, any cheeses, Kalamata Olives...

-I made two, because I knew the kids wouldn't be thrilled about eating artichokes, so a plain cheese foccacia bread for them. The only issue with not using (heavier) items that weighed down the dough was- the bread bubbled when baked. So best to use a few veggie items or pierce the dough before baking.

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Fresh Corn and Tomato Salad

Summer came a little late here...mid June again this year.

Now that it's late August, tomatoes are finally on! Corn is super sweet. Fresh herbs are plentiful.

Do you love- fresh, simple and absolutely delicious?

This is it.

Fresh Corn and Tomato Salad

adapted from allrecipes.com

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6 ears corn

3 large fresh tomatoes

1/2 large onion or about 1 cup chopped ( I used a sweet onion)

1/2 cup chopped fresh basil

two to three sprigs fresh oregano (optional)

2 tablespoons white vinegar ( I used white balsamic)

1/4 cup olive oil

coarse sea salt

fresh ground pepper

Boil corn in large pot of water for about 7 minutes. Drain and plunge corn into cool water. Cut corn off cob and set aside to cool completely.

Chunk tomatoes and onion. Coarsely chop basil and strip the oregano off stems. Place cooled corn, chopped vegetable and herbs into large bowl. Toss with vinegar and olive oil. Season to taste. Serve chilled or room temperature

Tips:

-The recipe called for white vinegar, but I love white balsamic (sweeter) vinegar. Apple cider vinegar would also work. I don't recommend regular balsamic vinegar. The dark red color will discolor the onion and corn and the overall look of the salad will change.

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Cowboy Salsa

Last week, we spent 4 days with 380 kids (age 14-18) and adults (acting as Ma's and Pa's and support crew) on the plains just outside of Evanston Wy-O. Dressed in pioneer garb- bonnets, hats, long skirts, aprons, pantaloons, suspenders, cowboy hats, etc. No cell phones, computers, ipods or electronic games. Kids pulling handcarts in the rain, wind and sun. We loved - cookouts, singing around campfires, sleeping in tents and the aroma in the lovely green port a potties.

All willing participants. Why? If you are from our part of the country, you are familiar with this seemingly odd ritual, which occurs about once every 4 years. If you aren't from here, here's a quickie version of why we do this:

When early Latter-day Saints longed to gather in the West from 1847 to 1860, handcarts
were a means of helping them on their journey. Today, youth and adults seek to grasp the
spirit of faith, courage and determination these pioneers represented. Youth and leaders dress in pioneer clothing, divide into trek families of 8-12 people and pull handcarts on and off dirt roads for about 20-25 miles. Some pull handcarts over the original pioneer trail; others pull handcarts on land in their areas. No matter where they are, all who participate open themselves to having their hearts touched by the pioneers’ sacrifices and testimonies of the Savior.

A pic of Joseph (my great great Grandpa) and Caroline Thompson Black (GG Gran), and their little family :) Joseph is the son of William and Jane Black. Joseph walked all the way from Nauvoo, IL to the Salt Lake Valley as a young boy in 1849.

Anywho. Amazing experience. My love and connection to my Great-Great-Great Grandmother Jane Johnston Black, and her husband William Black were re-affirmed, as I walked and thought of the sacrifices they made when they crossed the plains in the same area. Faith? Leaving their worldly possessions and extended family in Ireland, England and later Illinois to trek West. I've never had to exercise faith to that degree. Three nights of camping and I'm ready to be home in bed. There's a reason why I was born in 1962.

I'm going on and on about trekking, and almost forgot about the food. We did have some awesome food on the trail. Here are a few pics. I'm pretty sure the pioneers ate what we ate. Ahhhm. sure they did.

My cute friend Mary Jane brought ingredients to make ice cream on the trail.

This boy was the lucky recipient of the dasher.

Laurie's Roasted Rosemary Potatoes

Barbecued Chicken

Cowboy Salsa

Kelly Exxon

1 pkg zesty Italian dressing (mix as directed: 1/4 c vinegar, 3 T water, 1/2 c oil)
3 ears of corn, cooked, cooled and cut of the cob
or
1 can white corn, drained
1 can black-eyed peas, drained*
2 avocados, diced
3 Roma tomatoes, diced
1/2 c green onions, chopped
1/2 c fresh cilantro, chopped
2 limes, juiced

Mix Italian dressing as directed on package in a large bowl using a wire whisk. Add all other ingredients and stir gently until combined. Cover and refrigerate. Best made the day before, flavor increases over time.

Tips:

-Really yummy with fresh corn, in season now.
- I was unable to find canned black eyed peas so I soaked and cooked dried black eyed peas, according to directions on back of package. Use about 2 cups (after cooking). You need to start this step the day before. I'm sure canned black beans (rinsed and drained) would be a good sub.

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