Crab Quesadillas

One of the best things about having a former chef for a neighbor is this scenario; Mark, Abby and I are sitting down to eat when there's a knock at the door.  It's our neighbor, holding a foil-covered dinner plate.  "I made too many of these, would you like them?"  They smell so damn good, I don't even ask what it is before I say yes (and nearly start to devour it!).  Turns out, under the foil was a pile of this heavenly dinner.  It's now a beach classic and an often-requested dinner.  Thanks, Bryan!

Crab Quesadillas

• 1 cup shredded reduced-fat Cheddar cheese
• 2 ounces reduced-fat cream cheese, softened
• 4 scallions, chopped
• 1/2 medium red bell pepper, finely chopped
• 1/3 cup chopped fresh cilantro
• 2 tablespoons chopped pickled jalapenos, (optional)
• 1 teaspoon freshly grated orange zest
• 1 tablespoon orange juice
• 8 ounces pasteurized crabmeat, drained if necessary
• 4 8-inch whole-wheat tortillas
• 2 teaspoons canola oil, divided

Preparation

1. Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.

Fabulous Penne with Tomato “Cream” Sauce

Once upon a time I thought I had to totally eliminate pasta from my diet.  Then I got smart and found healthy ways to make it.  I skip the garlic bread (oh, the sorrow!) and start with a huge salad so I'm too full to overdo it on the noodles--a nasty, nasty habit.  In fact, I've gotten to the point where I serve out our portions and put the rest away before I even sit down to eat.  I'm far less tempted (okay, lazy!) to go back for more when it's already put away! 

I made this, got two thumbs up from the hubby AND the kiddo and put it on our "make again" list.  We all agreed it was flavorful and filling without being too heavy.  Enjoy!   

Fabulous Penne with Tomato “Cream” Sauce

• 12 ounces whole wheat penne
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 pinch crushed red pepper flakes
• 8 ounces button mushrooms, sliced
• 2 medium tomatoes (about 1/2 lb.) chopped
• Salt and pepper, to taste
• 4 cups fresh spinach
• 10 ounces medium raw shrimp, peeled and deveined
• 1/2 cup marinara sauce
• 1/3 cup 0% plain Greek yogurt
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook penne according to package directions, omitting salt and fat. Drain and set aside.
2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
3. Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.
4. Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with Parmesan cheese.

Buffalo Chicken Chili with Blue Cheese Cornbread Pancakes

Did you see yesterday's post about not eating chili in the summer?  Yeah.  Apparently I'm tossing all caution to the wind here.  This is another one of our favorites; we add extra veggies, too--make it your own.  Thank you Rachael Ray!

Buffalo Chicken Chili with Blue Cheese Cornbread Pancakes

• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter, plus more for greasing
• 2 pounds ground chicken
• 2 garlic cloves, chopped
• 2 celery ribs, finely chopped
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 jalapeno, seeded and finely chopped
• Salt and freshly ground pepper
• 1 1/2teaspoons ground cumin 
• 1 teaspoon ground coriander
• 6 ounces your favorite brew
• 1/4cup cayenne pepper hot sauce
• 1 15 ounce can  tomato sauce
• 1 ounce Jiffy-brand corn muffin mix
• 1/3cup milk
• 1 large egg
• 2 scallions, finely chopped
• 3/4 cup crumbled blue cheese (about 4 ounces)

Directions

1. Heat a medium Dutch oven or large skillet over high heat. Add the olive oil, 1 turn of the pan, and the butter and melt together. Add the chicken and cook, breaking up the meat, for 6 minutes. Add the garlic, celery, onion, carrot and jalapeno. Season with salt, pepper, cumin and coriander, and cook for 5 minutes. Add the beer and scrape up any browned bits from the bottom of the pan. Concentrate the flavor of the beer by reducing the mixture over medium heat for 2 to 3 minutes. Stir in the hot sauce and the tomato sauce. Reduce the heat to low and simmer the chili for 15 minutes 
2. Prepare the corn muffin mix with the milk and egg according to package directions for corn pancakes. Stir the scallions and the blue cheese into the pancake batter. Heat a nonstick griddle pan or large skillet over medium heat. Nest a small piece of butter in a paper towel and rub over the pan. Drop rounded tablespoons of the batter into the pan. Cook the pancakes until bubbles form at the edges, then flip them and cook until golden all over, about 2 minutes per side. You will have enough batter for about 20 pancakes. Serve 2 pancakes with each mug of chili.

Turkey Meatloaf

I am one of those people who thinks foods have seasons.  And not just produce.  Peaches are good in the summer, May is great for berries etc.  No, I'm talking about not really digging soup in July or Gin & Tonics in February.  And yes, I'm aware that a G&T is not a food.  So, in the summer, I choose grilled fish over a cozy bowl of chili.  I cheer for a delicious fruit bar and snub the idea of a warm apple cobbler.  You with me?

All this preamble is my way of explaining that I have no idea how or why I'm posting this recipe today.  It's nearly 80 degrees, it's humid (there is a nice breeze, though!) and it's June 2.  Yet, I came across this tattered piece of paper, complete with splatters of tomato sauce and the smell of onions.  I pulled it out and added it to our menu for the week...yes, the paper.  We're billy goats.

No, this!

Turkey Meatloaf with Mushrooms

2 tablespoons olive oil
8 ounces mushrooms, finely chopped
1 large Vidalia onion, chopped
2 cloves garlic, chopped
Pinch red pepper flakes
1/4 cup chicken stock
1 tablespoon Worcestershire sauce
1 egg, lightly beaten
1/2 cup panko (Japanese) breadcrumbs
6 ounces crumbled blue cheese
2 pounds ground turkey
1 (8-ounce) can tomato sauce
1 shallot, sliced
Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Heat olive oil in a large saute pan over medium-high heat. Add mushrooms, onions, and garlic. Saute until mushrooms are browned, about 5 to 6 minutes.

Stir in red pepper flakes and saute for 1 more minute. Add chicken stock and Worcestershire sauce, remove from heat and allow to cool.

In a large bowl, combine egg, panko, blue cheese, and mushroom mixture. Fold in turkey and combine. Don't over work or the meatloaf will be tough.

Shape into a long rectangular loaf (or two smaller ones to speed up the baking time a little) directly on a sheet tray. Spoon tomato sauce on top of the loaf and shingle sliced shallots down the top. Bake for 1 hour and 10 minutes, and serve.  

You could go all out comfort (and not the healthiest) with some mashed potatoes, or you could serve this with a couple veggies.  It's a yummy, easy go to dinner.  The mushrooms keep it really moist and the blue cheese offers up just a hint of tang. 

It does take a while to bake, so I usually have this on the weekend or on a day when one of us is home early enough to pop it in the oven so we're not eating at 9:00 at night.  I've even eaten it cold the next day with a big salad or a side of steamed veggies.

Mother Nature likes to do goofy things like make it snow in late April or have it be 75 degrees in January.  So here's my nod to her.  I'll see you crazy weather and I'll raise you one "out of season" meal.  Watch out--I may just whip up a strawberry shortcake around Christmas.