Grilled Vegetable Quesadillas with Goat Cheese

Fresh local vegetables are a great perk in the summer months. They have so much flavor on their own they need very little prep or other ingredients to make a tasty meal. I often grill a bunch at once and keep them in the fridge to have alongside of burgers or toss them on top of sandwiches and salads. I know women tend to shy away from the grill and leave the outdoor cooking to the men but that's just silly.  I have no problem firing up our gas grill when John's not home to make a great summer meal. Since I've stumbled upon this grilled vegetable quesadilla from Pinterest, I've made it for myself 4 times and served it to my grandma, my mom and my husband. Everyone raves how great the flavors and textures combine together; the creamy goat cheese with the crispy tortilla. The sweet and sticky balsamic glaze with the char from the grilled vegetables. I may just have to make myself another one of these today for lunch!! 

Ingredients for 4 Quesadillas:
2 Zucchini - Halved & Sliced Thick
2 Yellow Squash - Halved & Sliced Thick
2 Red Peppers - Cored and Sliced into Large Pieces
2 Large Onion - Sliced Thick
8 oz Crumbled Goat Cheese
1 Tbsp Olive Oil
8 Large Whole Wheat Tortillas
Generous Drizzles of Balsamic Glaze

Preheat your outdoor grill, indoor grill or grill pan to medium, wipe it down with an oiled paper towel or spray it with some Pam. Wash and slice your veggies thick so you won't loose them in between the rungs. Grill all your vegetables for about 5 minutes on each side. If you don't like one of the veggies I chose to use another option would be portabello mushrooms. I found it easiest to use tongs to flip and remove the vegetables instead of a spatula. After they've cooled off a bit dice them up into bite size pieces.

In your largest pan that's flat or on a griddle heat up the olive oil over medium. Place one of the tortillas down in the pan. Making a flat layer arrange the vegetables evenly all the way out of the sides of the tortilla. Put down as many pieces as you can fit making sure you get all the different kinds spread out around the whole thing.

Crumble the goat cheese on top of the vegetables. Spreading it out as much as possible, use about 2 ounces to assure it will melt and hold on to the tortilla on the top so the quesadilla doesn't fall apart. The first time I made this I bought a cylinder of goat cheese and had a terrible time dividing up the smooth tube of cheese into chunks so if you can find it already crumbled in a container that works best. 

Place another tortilla on top of the goat cheese and using the back of a spatula press it down hard. After another minute or two it's time to flip it over, being very careful and working quickly flip the  whole quesadilla over so the second side gets nice and crispy. After about 3-4 minutes using the spatula slide it out. Place it on a flat surface, using a pizza cutter slice it into quarters and drizzle it with balsamic glaze.

Enjoy!!

Linked at: http://www.thecountrycook.net/

Pulled Pork Pizza

With Summer right around the corner I'm sure a lot of families will be making Pulled Pork to serve at their backyard BBQ's. I'm assuming like us, most of you will have left over meat. I love a good pulled pork sandwich on a potato roll with creamy coleslaw and pickles but you can only have it so many times before you end up freezing the rest of the meat. This pizza is a great way to use your left over pulled pork.....I challenge you to make this pizza instead!! It's easy, cheesy and ridiculously delicious!!

Ingredients:

Whole Wheat Pizza Crust

2 Cups Shredded Cheddar Cheese

1 Large Onion - Sliced Thinly (Caramelized)

1 Cup Sweet Baby Ray's BBQ Sauce

2 Cups Leftover Pulled Pork

1/4 Flour

Pam Spray

Preheat your oven to 425 F. Cut and caramelize your onion so it is ready to put on the pizza by the time the oven is read y (If you are unsure how to caramelize an onion - See below). Spray your pizza pan with Pam and set aside. Using a little bit of flour roll your pizza dough out into a circle about 1/4 inch in thickness. Spread out into pan so it fit appropriately. Squeeze about a cups worth of BBQ sauce on your pizza crust and spread it out evenly leaving yourself a little bit of crust. We enjoy Sweet Baby Ray's but if you have a sauce you prefer use that one instead.

Spread the shredded meat out evenly over top of the BBQ sauce. Pull larger sections of meat apart so it's not in huge chunks and will be easy to eat. Try and keep the layer of meat as low as possible and to the edge of the sauce.

Top the pulled pork with caramelized onions. For those of you who don't know how to caramelize an onion. In a medium pan over medium, heat up 1 Tbsp of Olive oil and slowly cook the thinly slice onion pieces for about 30 minutes, stirring frequently so they don't stick or burn. S&P them, after a few minutes add some water so they don't stick to the pan and continue to cook until they as soft and light brown. Spread the caramelized onions over top of the pork.

The last layer is shredded cheddar cheese. Then bake the pizza about 15-18 minutes, until the pork has heated through the crust is light brown and crispy and the cheese is completely melted. Allow the pizza to cool at least 5 minutes before slicing and serving.

Enjoy!!

Slow Cooker Pulled Pork Chili

This dish is perfect for this week when some of the country is freezing their butts off. I complain about the cold but I shouldn't. Here in NJ it was 6 degrees last night. Some place in Minnesota I saw was going to be -50 degrees either yesterday or today. I'm not even sure what that would feel like and hope I never do. How many layers of clothing do you have to wear to feel warm?  I would never want to get out from under my blankets in the morning.

This meal requires almost two days to prepare but its worth the effort since it makes so much and when its going to take two days to make you definitely want it to be for more than one meal.  This is adapted from How Sweet Eats.

Ingredients:
2.5 - 3 lb pork shoulder or butt, with bone or without
2 tbsp brown sugar
1 tsp salt
1 tsp pepper
1 tsp onion powder
8 ounces of beer

3 cloves of garlic
1 shallot, diced
1/2 medium onion diced
1/2 red bell pepper chopped
1/2 green pepper chopped
1 28 oz can tomato puree
1 28 oz can crushed tomatoes
2 14 oz cans kidney beans drained and rinsed
1 small can tomato paste
4 tbsp chili powder
2-1/2 tbsp ground cumin
1 tbsp paprika
1/4 tsp crushed red pepper flakes

for topping if desired
grated cheese
chopped scallions
sour cream

Directions:
Season pork shoulder with sugar, salt, pepper and onion powder.  Place pork in slow cooker and add the beer. Cook on low for 8 to 10 hours.  This can be done in the morning and then refrigerate the cooked pork over night until you start the next step the next day or you can cook the pork overnight and then do the next step when you wake up in the morning.  Shred the pork with forks or kitchen tongs.  Remove bone and chunks of fat if desired.  Empty liquid and everything else that is in the slow cooker.   Add garlic, shallots, peppers, and onions to a clean slow cooker.  

Continue to add tomato puree, crushed tomatoes, beans, tomato paste and remaining spices. Mix well.
Add shredded pork and stir again.  Cover slow cooker and cook on low for at least 4 hours and up to 8.
Taste before serving to see if you would like anymore spices to be added.

Serve with sour cream, cheese, and scallions.  Leftovers can be frozen and eaten for a few days.

Enjoy!!



Linked at: http://www.thecountrycook.net/

Left Over Turkey Pot Pie

This pot pie is a great way to use any left overs you have after Thanksgiving. You've got a left over pie crust, use it! You've got left over carrots, corn or green beans, use them! You've got left over turkey, use it! Other than that all you need are regular ingredients you definitely have in your pantry or fridge if you just cooked a turkey dinner for your family. If you don't have left overs you can always use a bag of frozen veggies and some rotisserie chicken. Anyway you make it, the filling will be creamy and the crust flaky making it a perfect thing to eat on a cold fall weekend!! I guarantee your house will smell amazing!!

Ingredients:

Left over frozen pie crust

Left over roll out pie dough

2 cups shredded left over turkey

1 Cup Mushrooms - Sliced

1 Potato - Peeled and Diced

1 Large Onion - Diced

2 Cup Mixed Vegetables (Carrots, Corn, Green Beans, Peas)

1 Tbsp Olive Oil

1 Tbsp Thyme

1/2 Cup Butter

6 Tbsp Flour

2 Cup Chicken Broth

1/2 Cup Skim Milk

S&P

Start by taking your pie dough or crust out of the freezer or fridge so it has time to get to room temperature before you fill and bake it. Prep all your veggies, peel and dice the potato, slice your mushrooms, dice up your onion or whatever other veggies you have left over. In your largest skillet over medium heat with the olive oil put anything that has not cooked yet in first like the onion and potato, these will need more time to saute since they aren't necessarily left over. After about ten minutes when you feel they have soften you can add the rest of the vegetables you have. I wouldn't use things that have been put into a casserole or cooked in a heavy glaze or sauce cause that will change the flavor. Mix everything together and allow them to cook, seasoning them with the Thyme and S&P. Preheat your oven to 350 F.

Now it is time to make the gravy for the pot pie by beginning with a traditional rue of butter and flour. In a separate large pan on low heat melt the butter and when it has completely melted whisk in the flour. It will become thick and clumpy which is fine because you want at least 2 cups of gravy to coat the turkey and vegetables in the pot pie. The thicker your rue the more liquid you will have to add the more gravy you will get.

Now you can begin to slowly whisk in the chicken broth and milk.  Don't stop whisking until you've reached the consistency you want, if it's too clumpy continue to add liquid. Season with S&P.

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When the gravy has come together you can pour it into the pan with the vegetables. Stir it in well so that everything has a coating of gravy. If you feel it is too thick you can add some extra milk or broth.

 Lastly it is time to add in the turkey. Make sure it is shredded into bite sizes so you don't need to cut it as you eat your pot pie. 

I used a frozen deep dish 9in pie crust for the bottom and roll out pie dough for the top but you can use two of the same or flip flop them depending on what you have left over. Either way I suggest putting the pie on a baking tray in case inside filling drips out while it cooks. Fill you pie to the top giving it a shake so that it falls into all the space within the crust.

Top your filling with another pie dough round or crust. Using the back of a fork press down to seal the edge around the whole pie. Cut a few slits in the top so the steam can escape as it bakes and trim off the access dough. Bake at 350 for 60 minutes until the inside is bubbling and the crust has lightly browned and become flaky. Let it stand about 5 minutes before you try to slice and eat it. 

Enjoy!!