Bean and Cheese Quesadilla

This is my first recipe suggestion from a friend! Thanks so much Katie!  Brad is out of town and I was running errands with three really hungry girls until 5:30 today so I got home and needed something quick.  Perfect!  Katie had just emailed me this recipe and it looked good and easy.  It is a great variation on a boring cheese quesadilla and it is really good and adds some health. Ayden and Laela scarfed it down.  Alex on the other hand wouldn't try it and went to bed hungry because she was too stubborn to try something that had beans in it.  I know she would have liked it too.

Ingredients
2 teaspoons olive oil
3 tablespoons finely chopped onion {i used more}
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese, divided

Directions
1.Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2.Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.

{I didn't have monterey jack cheese so I used pepper jack for mine and sharp cheddar for the girls without the red pepper flakes since Ayden can't handle the spice.  I also used the uncooked tortillas and a nonstick pan so the butter was not necessary.}

Thanks so much Katie!! Keep em coming.

I think this blog is just a great place for ideas whether they are difficult or easy recipes sometimes we just need an idea because we all know that deciding what to make it half the battle! So send me whatever you have. 

This is one dang good cake {a dang cute baby too if I say so myself}

I was craving a carrot cake and since Laela isn't old enough to care what kind of cake she got I decided my cravings could be met.  I was at the store and called Brad and asked him to look up a carrot cake recipe online and tell me what was in it so I could get the ingredients.  He was a little worried about being responsible for picking the recipe but I could tell from the ingredients it would be good, and it was.  Go get it here.

Laela love it!

Snack Attack

Want an idea for a great snack?  Here ya go.

• handful of grape tomatoes cut in quarters (or about 1/2 tomatoes diced)
• half of a cucumber peeled and diced
• 2 T feta cheese
• drizzle of olive oil
• drizzle of balsamic vinegar
• salt and pepper to taste
• Triscuits

Combine all the ingredients and enjoy!

Teriyaki Portobello Burger and Artichokes

Ingredients

• Portobello Mushrooms (1 per person)
• Teriyaki sauce/marinade (I used Veri Veri Teriyaki but you can make your own)
• fresh pineapple- sliced (1 slice per person)
• onion- sliced
• sliced mozzarella cheese
• 1 T olive oil or butter
• lettuce
• tomato
• Ciabatta bread

Directions
Brush clean and remove stems of portobello mushrooms. Marinade in teriyaki sauce at least an hour prior to cooking, flipping and re-coating once. Grill onion, pineapple and mushrooms at the same time.  Saute onion in tablespoon of olive oil or butter on medium-high heat until browned and slightly transparent.  In separate pan grill pineapple slices on medium-high heat until warmed and browned about 5 minutes flipping once. In another pan ( or I used my panini press)  grill mushrooms for 8 minutes (4 min. on each side if not in press). Baste with more teriyaki sauce as you grill.
*may all be grilled on barbecue also.  I just wasn't about to go light it up since the last time I did I singed my hair off.  hehe
Toast ciabatta bread, place mushroom on bottom slice of bread and top with a couple slices of mozzarella cheese, then the pineapple, onion, tomato and lettuce.  Enjoy!

We ate the burgers with a tossed green salad and steamed artichokes. Artichokes are one of my favorite vegetables.  They are a spring veggie so this is a good time of year to eat them.  To prepare, cut the tip of all the leaves off and cut the stem.

Place in a steaming basket and steam for 20 minutes for small artichokes and up to 35 minutes for larger ones.  Fresh artichokes will steam faster.  Check them after 20 minutes by plucking one of the leaves.  If it comes out easily and the bottom part that you eat is tender then it is done.  Serve with an aioli sauce.

• 2 T of mayonase
• 1/2-1 t. lemon juice
• fresh ground pepper and salt to taste