Pico de Gallo Quesadillas

The pico de gallo in this is supposed to be fantastic. Got over 400 rave reviews on allrecipes.com

2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping

1. In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.

2. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.

3. Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.

4. In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

Recipe courtesy of allrecipes.com

RAWR!

A few weeks ago, I was at a family reunion, where my Aunt Janice gave a presentation on the raw foods diet she has been following. She gave samples of a salad that was ah-mazing. So amazing that I made it within the week. Craveable, I say.

Here is my take on it:
2 ripe avocados
3 ears uncooked corn, kernels cut off
2 peeled cucumbers, diced
1/4 cup finely diced red onion

1. Mash the avocado.

2. Mix the avocado with the corn, cukes, and onion. That's it!

This salad was so yummy and easy that it made me start thinking about trying raw for a while. Summer in California is halfway there. For example, tonight for dinner, the hubby and I had a Caprese salad: sliced heirloom tomatoes (from the Smith Family Farm) with mozzarella, fresh basil, and balsamic vinegar with olive oil to dip it all in. Oh, wow, it was good.

P.S. I found this link to a New York Times article with 101 ideas for summer salads. Very cool.

August 2009 Meals (and a Lot of Peaches)

Yesterday I went to a U-Pick farm in Brentwood and picked 20 pounds of peaches at this esteemed establishment. Yes, you read that right, 20 pounds of peaches. So I'll be making a lot of cobbler and pie this week. Yum....
The farm also has a beautiful display of already-picked produce to buy, like peppers, zucchini, and a large selection of heirloom tomatoes. I bought some orange romas to make a quick homemade pasta sauce. Inspired by the Smith Family Farm (and the leftovers in my fridge that need to be used up), here is my meal plan for the month.

Spinach salad with sliced tomatoes and rotisserie chicken
Fettucine with homemade pasta sauce
Caprese Salad (sliced tomatoes with mozzarella and fresh basil)
Homemade macaroni and cheese with garlic roast beef
Nie's Penne with Tuna and Red Onion
Spaghetti with Sauteed Zucchini and Feta
Noodles with Peanut Sauce
Tabouli
Cucumber Salad with Pesto Dressing
Homemade Chipotle Hummus with Vegetable Dippers
Black Bean Tacos with Coleslaw and Fresh Pico de Gallo
Quinoa with Sauteed Onions and Wilted Spinach Parmesan
Cold Cream of Zucchini Soup

Ruth's Grandma's Pie Crust

4 cups all-purpose flour
1 3/4 cups shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
1/2 cup water


1. In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.

2. In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

Recipe courtesy of Allrecipes.com

Shiitake and Sourdough Stuffing

Serves 8.
Prep time is 15 minutes, total time is 40 minutes.

1/4 cup butter
1 stalk celery, chopped
1 cup onion, chopped
3 cups shiitake caps, sliced
6 cups sourdough bread, in 1/2 inch cubes (slightly stale is best)
1 tbsp chopped fresh parsley
1/4 tsp dried thyme
1/4 tsp pepper
1/2 tsp salt
1/8 tsp sage
1/2 cup broth

1. Preheat oven to 325. Melt butter in a large pot over medium heat. Add celery, onion and mushrooms, and saute 10 minutes, or until vegetables are tender. Stir in bread cubes, spices and broth.

2. Spoon stuffing into a lightly greased 3-quart baking dish. Bake 30 minutes or until bread is golden and toasted.

Recipe courtesy of Try-Foods International.
274 calories per serving.