Turkey Quesadilla Burgers

The first time I ever had a Quesadilla Burger was in Palm Desert,  after 18 holes of golf with our very dear friend's, Raela and Bob...both prolific golfers and lovers of good food...and guess where they took us to have this fine burger?  Applebees!
'So, if these guys are such 'food lovers', Kathi,  why did they take you to freakin' Applebees?' you ask.   Well, I'll tell ya why!...Applebees is the only place to get this burger...at least the only place I know of, and Raela knows good food ...so when the food whisperer speaks...I listen! 

And you know what? Applebees burger is good, good and creamy with processed gooey cheese and buttery grilled tortilla's...and I want it...I want it bad.  But my old ticker is saying, stop with the greasy food already.  So here we go again,  same old song running in my head: burger? health?...burger?...health?... sometimes the burger wins and sometimes my health wins, but with this recipe, I get both!

You can cook these on the stove top, as I did ...(because, well...Seattle weather sucks)  Or you can use the grill.  It would be yummy with fresh corn kernals tucked in the tortilla or sprinkled on top, maybe some Queso cheese and spanish rice on the side.

Holy Quesadilla!   I can already tell, I gotta make these again...and soon!


Ingredients

1 1/2 pounds ground Turkey (I'm only using Organic these days. 93/7)
1 Anaheim chili, seeded and chopped (a small can of diced chili's will work in a pinch)
4  - 8" flour tortillas
1 cup grated light cheddar cheese
2 tablespoons butter (or margarine, if you must)
Rub-a-dub-dub seasoning chili powder

Directions

 Anaheim Chili

Combine ground turkey with chopped Anaheim chili, salt and pepper. 

Sprinkle with RADD mix (that's an acronym for Rub-a-dub-dub mix...thought I'd go all Rachel Ray on ya).

Form patties in oval shape.  Grill 4 minutes on each side or until done.  Remove and keep warm.

Butter one side of tortillas.
Place cooked turkey patty in tortilla, butter side out , sprinkle with 1/4 of the cheese and fold over.

Put back on grill and cook for about 1 minute on each side until toasty and cheese is melted.
Cut diagnolly to make it pretty,  and serve with salsa, sour cream and avocado's if you choose.

Homemade Ricotta Cheese

I made this again...I just had to see if it was as good as I remembered, and girlfriend...mmmmmm,mmmmm,mmmmm.

I truly don't think this recipe got the attention it deserved the first time, so I am reposting.  Listen to me my fellow foodies, put  your ear closer to your computer screen so you can hear what I am saying.   You must try this recipe!  

I will expect a full report on how it has changed your life...how you will never, ever buy store bought Ricotta again.  How the smooth, warm, silky taste of this cheese has altered your foodie being.  I know, I know...I get emotional too....hold me...just hold me....

Original Post

I must have an Italian gene somewhere...what is it about Italian food that just gets me? Tomato, cheese, pasta, bread....it is the very reason I cook...or eat for that matter! Making cheese has been on my bucket list for a long time...if I had any idea it was this easy, I would have done it a very long time ago.

Once tasted, it will now be very difficult to buy in a grocery store ever again. Served warm it is out of this world. Not overpowering at all, just a nice subtle flavor. I could almost describe it as under whelming, it is smooth, creamy, rich and simple all at the same time. From start to finish the whole process didn't take much more than an 40 minutes and most of that time is spent letting the cheese drain.

I read for hours, (literally), every recipe for homemade Ricotta that I could find on the web. I couldn't find two the same. To curdle the milk some use buttermilk or yogurt, or lemon or vinegar. I couldn't decide and I liked the idea of the lemon so I used lemon juice and also vinegar for an extra punch..next time I'll try it another way...or whey ...ha! I love cheesey humor!

I'll be using my fresh Ricotta tonite in lasagna rolls and I can't wait! I was so tempted to whip up a fresh baguette this afternoon but didn't, such discipline...am I skinny yet?

I've listed the nutritional information and I think you will be pleased by the numbers.

This will only last about 3 days in your fridge so eat it up or share with those you love!

Homemade Garlic Croutons

For my friend Holly who is always looking for new uses for old bread! 

I used wheat, white and threw in a few stale Sweet, Sexy Dinner Rolls.  Made a nice medley!
This is one of the few recipes I have that is actually better with garlic powder in lieu of fresh garlic. Fresh garlic tends to burn and just lay on the bottom of the pan when cooking at high heat.
You can also add a sprinkle of Parmesan right when you take them out of the oven. 
These make your usual salads really special and they are so easy to make!

Strawberry Shortcake Cookies

Portable Strawberry Shortcake!  You can take it on the road with you, and anytime you need a little taste of summer...take a little nibble.

I've been wanting to blog this recipe since the dark days of winter and finally, the sun is out in Seattle and there is reason to celebrate!

I consider myself a savory, not sweet girl (and there are many that would back me up on that)...that may be why I love these cookies.  They have a biscuit quality to them, not overly sweet, just enough to let those beautiful berries shine through.

These were a little difficult to master.  I finally got it right on my second try, but let me save  you a step.  After  you mix the berries in, put the dough in the fridge for about 20 minutes...otherwise they tend to spread all over the cookie pan...also, serve them within a day, the strawberries can get a bit mushy...tasty, but mushy.

Turkey Taco Pie!

Okay now, don't be talkin' smack about my simple old Taco Pie...I know, it's a little South Park but it is really yummy!

 This recipe took first place in the  Pillsbury Bake Off  in 1970 and I've been eating it ever since.  My mom made it, my sisters make it (well at least one of them, the other one doesn't eat, an apparent gene mutant),  and I make it at least once a month. Sometimes I'll top with canned chilies or thawed corn. I have even turned it into cheeseburger pie with hamburger, bbq sauce and lotsa cheese (of course).

You will note that I don't crimp the edges of the pie...I pull it up and partially over  the filling...I don't know why...I just think it looks cool...you can crimp or pull, whatever you feel like doing with your dough is fine with me...

Chicken Sausage & Vegetable Soup with Cheese Crisps

Anywhere but here (Seattle), most folks are bustin' out the grills and lemonade this time of year, but not in the Pacific Northwest, we are still craving soup and red wine...well I am anyway, well I always am, actually. 

After my 'cancer fighting soup' disaster...lowest blog view numbers ever.  (Apparently people don't make recipes that start with the word 'cancer' and I need to work on my marketing skills.)  Consider this a 'make up' recipe.   I promise you will have this recipe for a long time, because you are going to live forever, and ever, and ever...how am I doing?  Marketing 101?.

This is like a minestrone only with sausage instead of the traditional lean pork and bacon. You can clean out your pantry and a fridge making this soup. Throw in whatcha got and you will still have a great soup....but start with the sausage, it really makes the soup.

NOTE: When I make soups with pasta, I always cook the pasta separate and ladle the soup over it.   You will find the pasta so much better tasting and won't get mushy when you have leftovers the next day. 

Oven Roasted Brussel Sprouts

So easy and so yummy!  You can apply this same technique to most veggies that you love. 
Brussel Sprouts are a trending food these days and I had not had them for years but they are just popping up everywhere! 

Come to find out the husband loves them...go figure. You think after 30 years you know someone, then wham!  Brussel Sprouts!...go figure?  It's a crazy world...

Ingredients

1 pound fresh Brussel Sprouts
Olive Oil
Salt and Pepper

Preheat the oven to 400 degrees.  Line a baking sheet with foil for easy clean up.

Cut the ends off the sprouts off and let the leaves fall off where they may.

Toss with some olive oil (be a little generous), sprinkle with salt and pepper.

Bake for about 25 minutes until tender and serve! 

Had the leftovers for lunch the next day and they were yummy chilled!

Perfect Crispy Oven Fried Chicken!

Ho hum, another recipe for oven fried chicken...but not so fast my foodie freinds! 
My oven fried chicken recipe can beat up your oven fried chicken recipe!
What makes mine so perfect you ask?  Buttermilk. Not the kind you find next to the weird milk products in the dairy case, but the kind you make at home, out of milk and vinegar...that's it. 
 Milk + Vinegar = Buttermilk...it's genius I tell you!  You can use it in all recipes that call for Buttermilk, perfect for baking!
Other secrets to perfect oven fried chicken: Panko crumbs, smoked paprika and chicken thighs...leave the breasts in the freezer! ( killing me to not say something really stupid right now....).

BBQ Chicken Pizza with Smoked Gouda

Homemade pizza can be tricky.   I am not sure  you can make a perfect one without a brick oven that's about 550 degrees.  I've tried a pizza stone, homemade dough and the grill and I've banged out some pretty good stuff, but this one comes as close as any to a real pizza place pizza...every time!

I buy the dough from Trader Joes. I'ts darn good pizza dough and really cheap...I think it's a buck a bag.  It freezes really well so buy several.

This is a really good friday night pizza...even better with carmalized onions if you have a little extra time.

Asparagus and Gruyere Tart

I have a blog fan...I do, I do, I really really do!  His name is Rob and I work with him at the big old coffee shop in Seattle.  He is in close second to my mom in regards to how many recipes he tries of mine....and his partner calls me the "Spatula Lady", which I kinda like :)

He is a terrific cook and I got this recipe from him.  He got it from Martha (as in Stewart) but I'm giving him all the credit.  Martha has already had her moment, it's so Rob's turn.

With only a few ingredients, you can put this together very quickly.  It is so impressive looking.  The Gruyere really adds a snap. You could probably try some other cheese like Swiss, or Gouda,   but I would really recommend that you pony up and spend the few extra dollars for the Gruyere, it really make the flavor.

Jalapeno Popper Chicken

Oooey gooey, spicy, creamy, tasty yumminess!    This is one tasty chicken recipe.  You can adjust the heat by adjusting the amount of jalapeno.  I used two large ones but I'm a hottie, what can I say?

Most of the heat of a pepper is in the seeds and veins,  once removed you get a nice mellow heat, coupled with the creamy cheese it's a winner, winner, chicken dinner!

I use low fat cream cheese, only because I prefer the texture.  If I liked full fat, I'd use it, it just seems a little thick to me but you can do either.

The recipes that I have seen for this say to ' make a pocket' in the thickest part of the breast...but I didn't think it held enough goo, so I sliced it open all the way down and about 2/3 through the breast....much better! I crammed in as much cheese mixture as I could and pressed down to form a seal.  The egg and bread crumbs formed a nice crust, and I didn't have to use toothpicks to hold it all together.

NOTE: Bake and chill over night, slice and serve cold...makes a great appetizer!!

Cancer Fighting Soup!

"Cancer Fighting Soup" - Okay, so the name doesn't roll off the tongue like say...'Succulent Stuffed Pork Chops smothered in a decadent demi-glaze',  but sometimes (mostly on Sundays after a weekend of really good-bad food), you have to
do something healthy for yourself and I do believe this soup may be the ticket!

I was given this idea by a high school friend of mine, Monica, who is quite beautiful, and I am really hoping it is because of this soup...by wednesday I should be quite a babe :)

I used all organic veggies and meat, as well as organic quinoa (keen-wa), a trendy little grain that keeps popping up in all kinds of recipes.  I also included fresh ginger, which  added a pop,  and parsley which has all kinds of cancer fighting agents.

You could add and substitute whatever veggie and herb you want.  Omit the quinoa and add sweet potatoes or brown rice for the starch.  Just depends on what you have on hand...I think the real key to this wonderful soup is staying organic.  I used the chicken as an accompaniment rather than a mainstay.  I think this is the wave of the future...less meat, more veggies, longer life!

Don't tell the family this is a healthy pot of soup and they will never know.  (oh, and if you choose to add pasta, cook the pasta and ladle the soup over it, that way nothing get's mushy).

Chiles Rellenos Casserole

I have finally left Italy and am heading toward Mexico!  I really enjoyed my stay in old Italy, and plan to revisit very soon,  but time to back away from the pasta and red sauce and embrace a new land!

So today we have Chiles Rellenos Casserole. An 'easy on the cook' version of a very tasty Mexican dish.  It will feed 6-7 people or a small mariachi band.

It is a fairly healthy casserole and for that reason, I will include the nutrition information.  If  you are watching your cholesterol, try an Egg Beater type product in place of the eggs to lower the numbers even more.

Servings: 6

Calories: 335

Fat: 9g

Protein: 26.9g

Carb: 37.7g

Fiber: 5.5g
WW Points+: 8

Spinach, Feta, Bacon and Mandarin Orange Salad

I am twirling, I am skipping, I am dancing and singing and why?  Because I love, love, love, my new camera!  I bought a Canon Rebel T21 Kit with two lenses (the large lense is still in the box...someday, sighhhhh). 

I can hardly figure out how to take a picture with my new camera, but the pictures I do take are 100% better than anything I ever took with my point and shoot! I was convinced  I could take quality pic's with a point and shoot...why?, no idea,  there must have been Merlot involved,  because there is just no comparison!

This spinach salad recipe has been around for ages.  I have used leafy lettuce, romaine and spring mix, but I think spinach is the most popular. 

The dressing is a sweet, tart blend of sugar and vinegar and the use of canned mandarin oranges make it a pantry friendly recipe.   

You won't need the entire dressing recipe...just spoon a little on at a time until you  barely coat the leaves, then save the rest for later....oh, and most important! Do not toss until you are ready to serve...this salad wilts very quickly.

Artichoke, Gorgonzola and Chive Tarts

  My mom is an amazing cook...I know, everyone says that about their mom, but my mom can beat up your mom!  She has a remarkable ability to pick out recipes that might go unnoticed by others.  She throws lavish parties with tables full of Paella or some other exotic dish.  She spends hours in the kitchen perfecting a recipe until it is flawless.  Her house is a safe place to land for everyone, she always has something on the stove and plates full of love spread out upon your arrival. 

  My mom has made her living in the theatre for the last 25 years...she is an acclaimed actress and recently added set design to her resume.  Needless to say, this is a woman who is pretty savoy when it comes to trends. She seems to have the edge on what's new in the culinary world and nothing is too much work, me?... I usually take a short cut, but then again, I have to clean the kitchen afterwards. My Mom doesn't even know how to turn on the dishwasher. Her husband happily cleans up after her saying "If this is all I have to do to get that (pointing to her latest culinary perfection), then I'm happy to do it!"  I have to agree..

This is one of many recipes I have posted that starts with my Mom.  You can use the same recipe and add crab, different cheeses, or just about anything you got hanging in your cupboard.  This particular recipe calls for egg  substitute...not sure why, but it works!  You could easily use regular eggs.  As a bonus, these are only about 35 calories a piece.
p.s.  I have two sisters...after our mom reads this, I get to be favorite again...neener, neener, neener!

Ingredients

2 teaspoons all purpose flour
1/8 teaspoon dried thyme
1/8 teaspoon pepper
1/4 teaspoon salt
6 oz of egg substitute
1/2 cup canned artichoke hearts, drained and chopped
1/3 cup crumbled Gorgonzola cheese
12 wonton wrappers
2 tablespoons chopped chives with some left for garnish
1 tablespoon melted butter


Directions

Preheat oven to 325 degrees.
Combine flour, thyme, pepper, salt and egg substitute.  
Coat 12 miniature muffin cups with non stick spray.  Gently press 1 wonton wrapper into each muffin cup.  Brush edges of each wrapper with melted butter.

 
Add 1 tablespoon chopped artichoke, and 1 heaping teaspoon Gorgonzola cheese.
Pour egg mixture on top.

Bake for about 20 minutes or until edges are brown and filling is set.

Serve warm or chilled.