Mushroom Quesadilla


Mushroom Quesadilla
We like Mexican food!

Notes:

A quesadilla is a large flour tortilla filled with cheese and other items

• Novice cook: 30 minutes
• Experienced cook: 20 minutes

Ingredients:

• 6 oz of sliced white or crimini mushrooms
• 3 cloves of minced garlic
• 1 small onion, diced
• 1 chopped green pepper
• 1 small, store-bought Jar of Salsa Verde. This is a green salsa. It’s made with tomatillos    and other love
• 1 10 oz bag of Mexican cheese
• 1 packet of 12 inch flour tortillas
• 1 tablespoon of dried thyme
• 1 tablespoon of dried basil
• 1 table spoon of dried parsley
• 1/4 cup of white wine
• 2 tablespoons of butter
• 2 tablespoons of extra virgin olive oil
• Fresh ground pepper and salt, to taste (as needed)
• 1 can of non-stick vegetable spray

Instructions: 

1.  Slice your mushrooms and set aside.

2.  Mince your garlic, onions and peppers and set aside.

3.  Over a medium-high heat add 1 tablespoon of the extra virgin olive oil and 1 tablespoon of butter to the skillet. When the butter is melted, add the mushrooms and garlic and saute for 6 minutes. Add the wine and saute until its gone. Set aside.

4.  Over a medium-high heat add 1 tablespoon of the extra virgin olive oil and 1 tablespoon of butter to the skillet. When the butter is melted add the onions and peppers and saute for untile the onions are lucid about 6-8 minutes.

5.  Clean Skillet. Place back on stove top and spray to coat generously the top of the pan. Turn heat to medium. 6) take out a tortialla and spoon a 1/2 cup of cheese on one half of it. Take 1/2 cup of the mushrooms and place over the cheese. Take 1/4 cup of the onions and peppers and place over the cheese. Sprinkle some cheese, a few tablespoons worth over the peppers and onions. Take two tablespoons of salase verde and place on top of that. Fold the vacant tortilla over the other to form a half moon. Place in skillet and immediately place your makeshift press which is in the form of a smaller skillet of pot with some water in it. You don’t want to press down too hard though. Cook for 3-4 minutes, until that side starts to just get a bit golden brown. 7) Flip and return press and cook for a few more minutes. Cut and serve. Serve with sour cream, quacamole and salsa verde.




Shrimp Scampi Burrito


shrimpsampiburrito




Sautéed Mahi Mahi Fish Tacos with Guacamole & Chipotle Sauce


fish

Fish tacos are easy and fantastic!

Notes: I couldn’t find fresh Mahi Mahi. However, the frozen product I did find was awesome! I also made my own corn tortillas. You can buy your own and that’s fine, but I couldn’t find corn tortillas up in my part of the woods. However, they did have the corn flour to make them. It’s called MASA. Odd, isn’t it?

Ingredients: 

Instructions: 

1. In a blender combine sour cream, lime juice, roasted pepper, garlic, shallot and chili powder to make the hola sauce. Season with salt and pepper to taste.

2.  In a non-stick pan cook fish on medium high heat with the salsa verde. Add some oil if you need to. Cut fish into chunks and set aside.

3) Heat or make tortillas. Spread guacamole all over one side of the tortilla, layer a few TBSP of fish, add chipotle sauce, add cabbage mix, add more hola sauce and garnish with cilantro if you like. Serve with a fresh margarita.