My PB + J

Internationally Inspired Recipe Number Two: Greek Quesadillas

Stop numero dos: Greece, or well Greek-style quesadillas. I saw this recipe in Better Homes & Gardens, Quick and Easy Recipes. I was in need of a quick recipe tonight since my boss was coming over to discuss my “career path”. For once, a recipe that said “quick & easy” was really quick, easy and packed full of flavor. If your in need for an easy dinner and don’t really want a salad opt for greek-style quesadillas!

Greek-Style Quesadillas
 4 servings
Ingredients

  • Nonstick cooking spray
  • 4 7- to 8-inch whole wheat tortillas
  • 1 cup coarsely shredded purchased roasted chicken
  • 1/2 cup feta cheese
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped cucumber (I thinly sliced mine instead)
  • 1/4 cup grape tomatoes, halved lengthwise
  • 1/4 cup (sliced) kalamata olives
  • 2 tablespoons whole flat leaf (Italian) parsley leaves (I omitted this ingredient)
  • 1 tablespoon whole fresh oregano leaves (I used dried, what I had on hand)
  • 1/4 cup bottled Greek vinaigrette salad dressing (I used Marie’s)

Directions
1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on a cutting board or waxed paper. Sprinkle with chicken, feta cheese, red onion, cucumber, grape tomatoes, olives, parsley, and oregano. Drizzle with dressing. Fold tortillas in half, pressing gently.
2. Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve Cut each quesadilla into three wedges.

Recipe Courtesy of: Better Homes & Gardens (www.bhg.com)

A Package from Heaven…or at least the East Coast!

Oh yeah! My package from New York’s pasta and cheese company has arrived! Last week Jim and I were reminiscing about our trips back to his home state of New Jersey and all the good (and fattening) food that we love. His friend Jacki owns a restaurant called, Ravioli and More in Long Beach Island. This is Jim’s hometown and since it is considered New Jersey’s Hampton’s there are many restaurants that are to die for. The best late night restaurant is the CHEG (chicken or the egg), if you want to try some serious wings they have many to choose from and their porkroll breakfast sammies are the best (http://www.492fowl.com/). Of course, when your back east you have to have a Philly or have a slice of pie from any of the amazing pizzerias. Seriously, you all know me and my obsession for food, but New Jersey brings it to another level! Even the grocery stores pack it in and offer the best assortment. Well, where I am going with this is that I have been craving some of Jackie’s amazing ravioli so I found the company that she orders them from and had my favorite flavor delivered. When I was browsing their site I stumbled onto the sweet potato gnocchi, which just happen to be one of our favorites and we tend to bring bags of gnocchi home with us to the west coast. I have never seen or had sweet potato gnocchi but I am sure that I can create an amazing meal out of this. Okay, I am rambling again but I am so excited to bring the east coast back into our home since we haven’t been able to get back to see the family.

Woot–Woot! Tooting my own horn for my find and for the amazing meals that I have ahead of me!!

Internationally Inspired Recipe Number One: Perogi’s

Many of my friends are currently trekking across Europe for the summer months. Their vacation of a lifetime is allowing them to try new and interesting foods, bringing them places they have never thought of going and most of all seeing amazing sights. Being left behind in the states I have decided that I am going to pay tribute and try recipes of the countries they are visiting. My first recipe on my list started with my friend Margaret. When we were younger we would often make Perogi’s (http://en.wikipedia.org/wiki/Pierogi). These soft pillows of dough are filled with two of my favorite ingredients; Potatoes and onions. The options for these dumplings are endless but I always go back to the way I originally ate them, with butter and fried onions. Not the healthiest dish, but always a comfort food of my younger years with close friends.

  • 1 Package of fresh Perogi’s (There are many flavor combo’s, I chose Potato and Onion)

  • 1/2 c. Diced Yellow Onion

  • 2 TB Butter

  • 2 TB Olive Oil

  • Green Onions

  • Sour Cream (Optional)

  1. In Medium Pot cook Perogi’s according to package directions.

  2. In a small saute pan, melt butter and olive oil and add in onions until caramelized.

  3. Drain dumplings and top with onion mixture.

  4. Top with sour cream and onions for an additional layer of flavor.

Recipe Adapted from: Margaret Dent-Cabral’s Family

Butternut Squash Penne with Sage Brown Butter

My favorite fall flavors are nutty butternut squash with crisp buttery sage. But, I hate waiting for the leaves to start falling to make this dish. The key element of flavor in this dish is the crisp sage. Uncooked sage and “fried” sage carry two different flavors; one being very wild and fresh like the forest it came out of and two, being buttery and sweet. You could make this without the sage if you don’t like the flavor, but give it a try, you may be surprised how good fuzzy, green leaves can be!

  • 2 Bags Cubed Butternut Squash (Trader Joes)
  • 1 tablespoon plus, 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste
  • 1 pound dried pasta (I use Whole Wheat Penne)
  • 2 tablespoons unsalted butter
  • 1 shallot, finely chopped
  • 2 tablespoon fresh sage, chopped, or 1 teaspoon dried sage, crumbled
  • 1/4 cup chopped, toasted pecans (optional)
  • Grated Parmesan cheese
  • Nutmeg or Amaretti Cookie dust to taste
  1. Heat oven to 400 degrees. Toss the squash with 1 tablespoon of olive oil, then spread it on a cookie sheet and sprinkle with salt and pepper. Bake, stirring every 10 minutes, until slightly caramelized, 30-40 minutes total. Take out of the oven and set aside.
  2. Cook pasta in boiling water until al dente, then drain well.
  3. While the pasta is cooking, melt butter with remaining 1/4 cup olive oil in a saucepan over medium-high heat until it bubbles. Reduce heat to medium-low, then add shallot, sage, and a dash of salt. Cook, stirring, until shallots are soft and sage is crispy.
  4. Turn off the heat; add the squash and, if you want, pecans. Toss with cooked pasta and serve with Parmesan, a dash of nutmeg or crushed amaretti cookies.

Recipe Courtesy of: My Noggin

Husband Rating: “The best dish you make, because you have mastered the flavors like nobody else!” Gotta love him, and this was while he was eating leftovers for lunch two days later! I ♥ him!

Month Long Blogging Hiatus

So, I have to admit that I have not had it in me to blog. It’s not like I haven’t had plenty of things to write about, but just the thought of having my hot laptop on my lap just hasn’t seemed appealing. But here’s a recap of what we have been up to:

Jim and I kept up with our “Skinny Bitch” diet and frankly, we are in dire need of it to reconvene! I celebrated by birthday on the twenty-second of June with family and friends and then six days later we headed to Vegas with our dear friends and then stayed two extra days to celebrate our one-year anniversary, which was amazing! It’s crazy how fast one year has gone by. When we got back from Vegas we were right back into the grind and have been keeping very busy re-planting our front planter and trying out some new recipes! As for my health update, I am headed back to the doctor next week for a fourth round of ultrasounds. About halfway through June my doctor placed me on hormone therapy as a last chance result before surgery. So, with fingers crossed I will hopefully receive positive news the first week of August when I go back to the OB/GYN. It has been mentally and physically challenging for me to get through this but my family and friends have been very supporting (plus making fun of me for my “hot flashes”). I will keep everyone posted on my update as soon as I know. Another fun summer activity that I have gotten back into is bowling. As many of you know, I started bowling at the age of seven and actively stayed involved until the age of twenty-one when you are technically no longer considered a “junior” bowler. Last Monday, my work bowled in “Operation Homefront“, it was so much fun and triggered my lost passion. Nerdy I know. Well, Jim and I went bowling again on Saturday and had a blast. It was like I never stopped and I still had all my moves. . .ha ha. What this all boils down to, is that I am considering joining a league and getting involved again in tournaments, just like the old days! Okay, I am rambling but it’s been a while. Below are a few pictures from the past month. I promise new recipes will be on the way. . .

Oggi’s “Brew-Stars” Bowling Team

Jeneane, Jen, Elise, Me and Vanessa in Vegas: Lewd Act ’08

My Twenty-Sixth Birthday; Starting it out right with shots all around!


Our One-Year Anniversary

Jen’s Twenty-Seventh Birthday Celebration at Le Creperie

The Crew at TAO beach

Oggi’s Management; a Day in the Box

After the game we headed to the “Fleetwood” where we met up with Charger’s players, Kris Dielman and Nick Hardwick (and the Padre’s Brian Giles).

Jim and I at the Palazzo

Toby Keith Concert. I met up with an old friend from High School at the Kenny Chesney concert so we went Toby Keith’s style of Bigger and Badder and had front and center tickets!

I ♥ Country Concerts!