Wednesday, September 24, 2014

Roasted Pepper and Boursin Steak Quesadillas

I don't know about you, but I'm always looking for a recipe that is not only fabulous and flavorful but can be put together and cooked in under 30 minutes.  I recently purchased America's Test Kitchen "THE BEST SIMPLE RECIPES".  It has more than 200 flavorful, foolproof recipes that cook in 30 minutes of less.  I gave this one a try last night and it was great.
   To make things a little bit healthier I used the Light Boursin cheese which has 50% less fat and 35% less calories than the regular Boursin cheese.  I also used a good cut of sandwich steak for the meat instead of the called for strip steaks.  Either one will do though.  

*Boursin is a soft, spreadable cheese that comes in several varieties that are available in every supermarket.  It is a versatile cheese that works well as a sandwich spread, a stuffing for chicken breasts, a spread for steaks, in mashed potatoes, on crackers, in dips or as part of a cheese plate. 

Roasted Pepper and Boursin Steak Quesadilla
Serves: 4

2 Strip Steaks ( 10-12 Ounces Each) About 1 Inch Thick
Salt and Pepper
1 Tablespoon Vegetable Oil
1 ( 5.2 Ounce) Package Boursin Cheese
1 1/2 Cups Shredded Sharp Cheddar Cheese
4(12-Inch) Flour Tortillas
1/2 Cup Jarred Roasted Red peppers, Drained and Sliced Thin
4 Scallions, Sliced Thin

1.  Pat steaks dry with paper towels and season with salt and pepper.  Heat oil in large nonstick skillet over medium high heat until just smoking.  Cook steaks until well browned, 3-4 minutes per side.   Transfer to plate and let rest 5 minutes, then slice thin against grain.  Wipe out skillet. 

2,  While steaks rest, combine Boursin, cheddar, 1/2 teaspoon salt, and 1 teaspoon pepper in bowl.  Spread one-quarter of cheese mixture evenly over half of one tortilla, leaving 1/2 inch border around edge.  Top with peppers, scallions and sliced steak.  Fold tortilla over filling and press down firmly.  Repeat with remaining filling and tortillas.

3.  Add 2 quesadillas to empty skillet and cook over medium high heat until golden and crisp, 1-2 minutes.  Flip quesadillas and cook until golden brown and cheese if melted.  1-2 minutes.  Transfer to cutting board and repeat with remaining quesadillas.  Cut into wedges and serve.  



Tuesday, September 16, 2014

Chocolate Zucchini Bread

 Is it bad that I'm having this for lunch today?  Zucchini and eggs are good for you, right??? I definitely feel less guilty eating zucchini bread then eating a piece of chocolate frosted cake for lunch and I've done that too!
  I wish you could smell this right now, or better yet... eat a slice with me.  I love zucchini bread but chocolate zucchini bread is over the top yummy, a guiltless pleasure (??)

  •  3 eggs
  •  1/2 cup brown sugar packed
  • 1 cup white sugar
  • 1 cup oil
  • 3 teaspoons vanilla
  • 2 1/2 cups all purpose flour
  • 1/2 cup baking cocoa
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2-3 cups grated zucchini ( I use 3)
  • 1 cup chocolate chips ( optional )

Preparation Instructions

Heat oven to 350.  In a large bowl beat the eggs, sugars, oil and vanilla until blended. 
In a medium-sized bowl combine the flour, baking cocoa,cinnamon, baking powder,salt and baking soda.  Gradually beat this into the sugar mixture until well blended.  Stir in the zucchini, gently fold in the chocolate chips.    Pour the batter evenly into 2 well greased 9x5x3 inch pans. Bake 55-60 minutes or until a toothpick inserted into the middle of a loaf comes out clean. Cool 10 minutes in pan. Cool before serving.

Print Here
Recipe adapted from Taste of Home

Tuesday, September 9, 2014

San Marzano Pizza

I picked some beautiful San Marzano tomatoes from my garden the other day and decided to roast them in the oven and throw together a quick little pizza. Just slice them in half, lay them in a single layer on a baking sheet.  Drizzle with a little bit of olive oil and bake at  225 degrees for 2- 2 1/2 hours or until they are soft and caramelized. Remove from oven and sprinkle with a little bit of sea salt.  Set aside.  Spread out your favorite pizza dough on a cookie sheet, sprinkle evenly with  mozzarella cheese, place your roasted tomatoes over the cheese, drizzle some more olive oil and  sprinkle with fresh basil. Bake your pizza until crispy on the bottom and cheese is melted.
That's all there is to it!

Wednesday, September 3, 2014

Parmesan Crusted Chicken

A few months ago my mother in law made this chicken dish for Sunday dinner.  When I saw what she was making I was pretty skeptical.  Mayonnaise on chicken?  It didn't sound or look so good to me, that is... until it came out of the oven.  Crispy golden brown on the outside and moist and tender on the inside.  Hard to believe but totally true!  My husband usually hates anything cooked with mayonnaise but he absolutely loves this recipe. 
Think of the mayo as a combo of eggs and oil ( which is exactly what it is) add to that the grated cheese and bread crumb topping.  You have to give this a try.  
It takes about 10 minutes or less to prepare and about 20 minutes to cook.  If you want to jazz it up a bit, just add the tomato on top with a drizzle of olive oil.  Top with fresh basil.  You won't be disappointed!

Pre Heat Oven to 425 degrees.
I cook these on a cookie sheet with a little drizzle of olive oil under each chicken breast.

1/2 Cup Hellmans Mayonnaise
1/4 Cup Shredded Parmesan Cheese
4 Boneless skinless chicken breast cutlets
4 Teaspoons Italian seasoned dry bread crumbs
4 Sliced Fresh Tomato for top ( optional)
4 Fresh Basil Leaves for top ( optional)


In a medium bowl mix mayonnaise and parmesan cheese.
Spread evenly atop each chicken breast.
Sprinkle 1 teaspoon bread crumbs atop each breast.

* Variation:
Add tomato slice, drizzle with a little bit of olive oil before cooking
Add fresh basil leave when you remove from oven.

Bake in a preheated 425 degree oven for about 20 minutes until golden brown.


Parmesan Crusted Chicken