Smoked Salmon Quesadillas

SMOKED SALMON QUESADILLAS

with AVOCADO SALSA

1 Tblsp canola oil
1/2 cup sweet onion, coarsely chopped
1 medium red pepper, chopped
1/2 cup tub-style light cream cheese, softened
3 8-in tortillas
2 cups lightly packed fresh spinach
1 4-ounce piece smoked salmon, flaked, with skin and bones removed
non stick cooking spray

• In a large non-stick skillet, heat oil over medium heat. Add onion; cook for 17-10 minutes, stirring occasionally. 
• Add sweet peppers. Cook for 5 to 10 min more or until peppers are tender and onions are golden brown, stirring occasionally.
• Spread cream cheese evenly on tortilla. Divide spinach among tortillas, arranging on one half of each tortilla. Top with flaked salmon; top with onion mixture. Fold tortillas over filling. 
• Lightly coat both sides of each folded tortilla with cooking spray.
• Heat a clean large non-stick skillet or grill pan over medium heat. Add two of the quesadillas to the skillet. Cook for 5 to 6 minutes or until tortillas are browned, turning once. 
• Repeat with remaining quesadillas. Cut into wedges. Serve with avocado salsa.

AVOCADO SALSA:

Seed, peel and chop half of an avocado; place in a small bowl. Peel and chop 2 green kiwi fruits; add to avocado. Seed and chop 1 medium tomato. Add the chopped tomato, 2 tablespoons sliced green onion tops, 1/4 tsp finely shredded line peel, and 1 tablespoon line juice. Toss to combine.

recipe from Good & Fresh Spring 2013

Green Machine Smoothie

SMOOTHIE MONDAY

THE GREEN MACHINE

    

3 cups green grapes, washed and stems removed, frozen
1 cup packed baby spinach
1 granny smith apple, peeled, cored and chopped
1-1/2 cups apple juice

• In a blender, combine all ingredients and process until smooth. Serves 4.

Tuscan Chicken

TUSCAN CHICKEN

1/2 cup mayonnaise
4 tblsp fresh lemon juice, divided
5 tblsp olive oil, divided
1/3 cup chopped white onion
3 garlic cloves, minced
Pinch of dried crushed red pepper
1/2 cup dry white wine
2 (14-1/2 oz) cans diced tomatoes with basil, garlic and oregano
1/2 cup all purpose flour
Pinch of cayenne pepper
3 large eggs
1 cup grated Parmesan cheese, divided
2 tblsp thinly sliced fresh basil leaves
3 tblsp butter
4 large skinless boneless chicken breast halves, cut horizontally in half
4 2-inch pieces baguette (french bread)
2 cups fresh spinach
EVOO (for drizzling)

Whisk mayo and 3 tablespoons lemon juice in small bowl.

Heat 3 tablespoons oil in large skillet over med-high heat. Add onions, garlic, and red pepper; saute until onion is translucent, about 2 minutes. Add wine, simmer until reduced by half, about 1 minutes. Add tomatoes with juice. Simmer until thick, stirring frequently, about 10 minutes. Season with salt & pepper. Cool.

Preheat oven to 250 degrees F. Set rack in rimmed baking sheet.

Whisk flour and pinch of cayenne in wide shallow bowl. Sprinkle with salt and pepper. Whisk eggs, 3/4 cup cheese, and basil in medium bowl. Sprinkle with pepper.

Melt butter with remaining 2 tablespoons oil in large skillet over med-high heat. Sprinkle chicken with salt & pepper. Working in batches, dredge chicken in flour, then dip in egg mixture. Transfer chicken to skillet and cook until browned and cooked through, about 3 minutes per side. Place on prepared rack and place in oven to keep warm while cooking remaining chicken.

Place baguette slices in any remaining butter-oil mixture in skillet and cook until toasted, about 1 min on each side. Transfer to plate and spread tomato confit on top.

Place spinach on plate, and chicken on top of the spinach. Spoon a little mayo mixture on top of chicken. Serve with tomato-baguettes.

Spinach and Turkey Pie

So I had this fabulous dish planned to share. The day I made it, terrible storms were passing through, so I had no natural light, so the picture really sucks. I was hopping that this post would be soooooo awesome that everyone would bypass the picture...until I sat down to write it out and I can't find the recipe. And its one I found in a magazine ages ago so no "internet look up" possible. And I did try. Its from a magazine called "Anyone can cook."

So what now? Just post the picture and say "haha look what I made and you can't!"? Ya, your right, I should.

SPINACH & TURKEY PIE

What it has in it: 1 box of angel hair noodles, 2 cups of turkey (chopped) 2 boxes of frozen (thawed and drained) spinach, 3 eggs, so milk, salt, and mozzarella cheese....bake for 50 minutes....

So If you are determined to make this, I'm pretty sure that was all that I used in it. I tripled it and gave some to my neighbor who moving. But the ingredients I listed are for 1 pan. So its easy to multiply.

I'm sorry my friends, that was the best I could do. Hopefully it won't happen again.

GINGER-PINEAPPLE TURKEY SLIDERS

GINGER-PINEAPPLE TURKEY SLIDERS

1 pound ground turkey
1/2 cup fresh bread crumbs
1 egg white
1 tablespoon white onion, diced really small
1/2 teaspoon ground ginger
1/2 teaspoon Chinese 5-spice
a dash ground pepper
1 can pineapple chunks
Gouda cheese slices
Toasted buns
Fresh spinach

Mix first 7 ingredients together and form into small patties.

Grill over med-high for about 4 minutes on each side.

Place cheese over top and grill for another 2 minutes (gouda cheese doesn't melt that quickly).

Place on toasted bun, put a few leaves of spinach and a few chunks and top with other half of bun.

Eat all 8 sliders. Why not? I almost did--but my family wanted to eat too. =)

~~Fresh bread crumbs~~ This is actually really easy. Take some bread, put it in your food processor and pulse for 30 seconds--and whooola! Magic happens. 

~~Toasted buns~~The ones I used were homemade. Just regular white rolls, with crushed rosemary and sea salt cooked on the tops (like Pioneer Woman's rolls). Then I sliced them down the middle, buttered each side, and put them on a med-high skillet, butter side down, until golden brown and crispy around the edges.

~~Pineapple~~ This would be awesome with fresh pineapple, cut into rings and grilled with the patties. I had non available, otherwise I would have--but next time for sure!

This would be easy to make into "regular" size burgers. This recipe would make 4--so make sure you double or triple it!