Chicken Quesadilla topped with Fresh Guacamole

 Chicken and Corn Quesadillas

Makes 4 Quesadillas

4 grilled chicken breasts (deiced 1/4" pieces)
1 diced Maine's Backyard Tomato
1/2 chopped Red Onion
1/2 cup of Corn (defrosted)
1 cup of Shredded Supreme Cheddar Cheese
3/4 cup of Sommermaid Monteray Jack Shredded Cheese
1 tablespoon of Sommermaid Butter
4 Maria & Ricardo's Organic White or Wheat Tortillas
Top with:
Cabot Sour Cream (Light or Regular)
Homemade Guacamole with Munroe's Guacamole Kit
 In a large mixing bowl combine the grilled chicken, onion, tomato and corn. Using a slotted spoon, 11/2 scoops of  the mixture onto 1/2 half of a tortilla spreading out evenly and topping with a blend of the cheeses over the chicken and corn mixture.
 In a skillet on medium heat add the butter coating the bottom of the pan. Place the tortilla folded in 1/2 in the skillet and press using a grill press of lid of a pan. When the bottom is golden brown, 3- 5 minutes, flip the quesadilla over to the other side using a large spatula. Again press the quesadilla down. This pressure on the quesadilla causes the cheese to melt into the chicken holding the quesadilla together like glue. Cook until the tortillas is browned, about 3 minutes.
Slice into thirds and enjoy with some fresh guacamole and sour cream!!

I LOVE my Guacamole Kit!!!

Photo Credit: Noshtopia

 Have I ever told you before how much I LOVE the Guacamole Kit that Munroe Dairy has? Well I do! It makes the best Guacamole ever and it can also be used to make so many other dishes as well. 

Here are a few of my tips for the Guacamole Kit:

Photo Credit: The Avocado Store

Linny's Tip #1: Ripen your Avocados. It is hard to make Guacamole with Avocados that are not quite ripe. It is best to store your Guacamole Kit out of the fridge and on the counter. If your Avocados are really hard toss them into a paper bag to quicken the process in just a day or two you will have ripe avocados. By keeping the avocados in the bag you are trapping the gases naturally released from the ripening fruit accelerating the process. 

Linny's Tip #2: Roast you Jalapeño and Garlic! Roasting the jalapeño pepper and garlic either in a skillet on the stove or on the grill. If using a skillet just add a bit of oil to the bottom of the pan or grease the pepper before putting it on the grille. Roasting the jalapeño and garlic will bring out a sweeter flavor in both.

Photo Credit: Restaurant Girl

Linny's Tip #3: Add some Extra Flavor! Some people find Guacamole to be a bit bland; however, I can guarantee those people are not helping to develop the flavors in the dish. Just by adding a dash or sea salt or extra heat from dried chilies can make a huge difference in the way you taste. You can add a bit of chopped celery to add crunch crunch or red onion for a bit more zip. Another great addition is diced fresh mango, mango have a hint of Cinnamon to compliment their sweetness. Corn is wonderful to add to your guacamole, it can be fresh of the cob, from the freezer, or roasted.  Some people will even add a tablespoon of Sour Cream for some tang and creaminess. 

Linny's Tip #4: Stop your Guacamole from turning brown. Brown Guacamole is not what you want to put out for your friends and family. The citric acid from the lime will help to not just add flavor to your dip but, will in fact help to keep it from turning brown. The other thing you can do is to keep it covered in the refrigerator until just before your guest arrive. Also do not put out a huge bowl of Guacamole, instead put out a smaller bowl and refresh it through out the party. 

Oscar's Guiltless Guacamole

Linny's Tip #5: Think outside the bag. Guacamole likes to travel on more than just tortilla chips. Use fresh veggies like carrots, celery, tomatoes, asparagus, and zucchini to accompany your dip. Not only is this a healthier option but, it is a fun and festive way to add color to any table or food spread. You can use a head of lettuce to serve your guacamole in, using the leaves as chips or mini wraps! 

Linny's Tip #6: Take it to Lunch! Guacamole is a great addition to a sandwich either in a wrap or on some bread. Recently we just added Rotisserie Chicken to the list of sandwich meats and one of my favorite sandwiches is the Rotisserie Chicken, Guacamole, Fresh Olivia's Organic Baby Spinach, Shredded Carrots and Red Onion all wrapped up in Maria & Ricardo's  Organic Wheat Tortilla. 

Photo Credit: Delish.com

Linny's Tip #7: Decontsruct the Kit. Just because it says Guacamole Kit on the Label does not meant that is what you have to use it for. You can use the ingredients of the Guacamole Kit in many other dishes not all mushed together. Use all of the ingredients in making a Fresh Shrimp Salad with Diced Avocado and Jalapeños or Chop everything up and use the ingredients for a make your own Burrito/ Fajitas Dinner Night. California Pizza's are another great way to serve 

California Pizza: Great as an appetizer or Salad Alternative

1 Top This! Pizza Crust White or Wheat

1 Cup of Sommermaid Monteray Jack Cheese Shredded

1 Avocado Diced

1 Tomato Diced

1/4 cup of Diced Red Onion

1/2 Cup of Shredded Romaine Lettuce

1 tablespoon of Olive Oil

Brush the Top This! Pizza Crust with Olive Oil and top with the Shredded Monteray Jack Cheese. Place the pizza on the grill heated to 400*F. Cook until the cheese is melted about 8 minutes. Remove the Pizza from the grill and top with lettuce, avocado, red onion and tomato. Slice and serve!

Seafood Chowder

This weekend is going to be wet with rain and I am almost ready to guarantee there will be a Spring Chill in their too. The rain is great for helping to get things done inside the house at this time of year. While we are cleaning out closets and reorganizing for Spring and Summer there will be a big pot of chowder brewing on the stove!
 This month all seafood was on sale here at Munroe Dairy and I made sure to take full advantage of it. Throughout the month we had pasta and shrimp, broiled and baked fish. This leaves me with some awkward portions of seafood left in the freezer that is not quite enough for two meals and a bit more that what is needed for one. There is enough to combine it all together in a big pot and make some Chowder.

Ingredients:
This is the recipe that was one the April flyer. Interpretations are welcome and encouraged!

1 slice of Apple Wood Smoked Bacon
1 Yellow Onion (Chopped)
1 Clove of Garlic (Crushed)
2 - 3 Stalks of Celery (Chopped)
1 TBSP Flour
1 Tbsp of Butter
Sea Salt & Ground Pepper to taste
1 Tbsp of Dried Dill or 2 TBSp of Fresh Dill
6 Cups of Munroe Dairy Milk
1 1/2 Cups of Frozen Whole Kernel Corn
6 small Narragansett Potatoes (Diced 1/4")
1 lb of White Fish (Cod, Haddock, or both) Cut into bite sized pieces
1/2 lb of Shrimp Deveined with shells intact

Directions:

Cut one slice of Apple Wood Smoked Bacon into 1/4 inch pieces and cook in the bottom of the stock pot, 8qt or larger.
Remove the cooked bacon and set to the side, either in a clean bowl or on a paper towel to drain.
Over medium heat gently sautee chopped onions in the bottom of the pot using the remaining fat from the bacon. Once the onion is almost sweated (clear), add the minced clove of garlic and celery.
Once the onion/ garlic/ celery are cooked, add a tablespoon of flour in the bottom of the pot until the flour turns a light tan/ brown with a nutty scent, stirring to keep the roux from burning. Once finished remove from the heat and spoon the contents from the bottom of the pot and transfer to a small bowl.
In the pot slowly warm the milk and cubed potatoes over medium heat, careful not to scorch the milk. Cook the potatoes until they are soft and easily pierced with a knife (5 minutes.) Add the fish to the pot and continue to cook over medium heat.
 Add back the bacon and onion mix. Sir occasionally carefully to make sure the pot does not come to a boil. Cream or 1/2 and 1/2 can be added for extra thickness. Add salt and pepper, fresh or dried dill and a small amount of butter. Simmer on low for 20 minutes.
Add the deveined whole shrimp with shells and tails still intact (for flavor.) You can either wrap the shrimp in a  sack of cheese cloth, single ply, or just fish them out with a spoon after they have cooked. Poach the shrimp for 5 to 7 minutes or until the shrimp are pink and the bodies have curled in.
Add frozen whole kernel corn and cook for another 5 minutes.
Remove shrimp, peel and chop. Add back the pot.

Serve in warm bowls and garnish with fresh dill.

Celebrating Spring!!!

 I am so excited that the warmer weather has finally arrived. However, I am aware that this celebration will be short lived as we are expecting rain this weekend. At least the milkmen will all be dry for the few days and they can relax at home as the rain drops fall.
 Today I am celebrating by making a fresh and flavorful spinach, strawberry, avocado and feta salad! This is the kind of salad that smiles rays of sunshine up at you from the plate. You can jazz it up with grilled shrimp or chicken but, it is also so wonderful just on its own.

 All the ingredients, minus the pecans and balsamic dressing, came right of the cowtruck and we delivered to me yesterday! 

This is enough for 2 people as a meal or 4 as a side salad. Left over are great to bring for lunch, just remember if you are going to bring left over not to dress the salad until it is on your plate. 

1 cup of  Fresh Strawberries cut in half

Olivia's Baby Spinach 

1 Chopped Avocado

1/2 cup of Pecans

1/4 cup of Crumbled Salty Sea Feta

3 oz of Balsamic Dressing

Butternut Squash & Spinach Lasagna

Spinach & Butternut Squash LasagnaCooking Light

Serves 6 to 8

3 cups Low Fat Milk

1/4 cup all-purpose flour (about 1 ounce)

2 tablespoons Sommermaid Butter

1/3 cup minced yellow onion

1 1/4 teaspoons salt, divided

1/2 teaspoon freshly ground black pepper, divided

8 cups (3/4-inch) cubed peeled butternut squash (about 2 1/4 pounds)

1 tablespoon balsamic vinegar

4 teaspoons extra-virgin olive oil, divided

Cooking spray

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh sage

1/4 teaspoon crushed red pepper

4 garlic cloves, minced

3 (6-ounce) bags fresh Olivia's Baby Spinach or Whole Spinach trimmed

9 cooked lasagna noodles (8 ounces uncooked noodles

1 container of Supreme Part Skim Ricotta cheese

1 cup (4 ounces) shredded Supreme Mozzarella Cheese

1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese

Cook milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; keep warm.

Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a medium nonstick saucepan over medium heat. Add onions; cook 2 minutes or until tender. Reduce heat; add flour to pan, and cook 5 minutes or until smooth and golden, stirring constantly. Remove from heat; add about 2 tablespoons warm milk to flour mixture, stirring constantly with a whisk. Gradually add remaining warm milk, about 1/2 cup at a time, until mixture is smooth, stirring constantly with a whisk. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil; reduce heat, and cook until smooth and thickened. Remove from heat. Cover surface of milk mixture with plastic wrap; set aside.

Preheat oven to 425°.

Place squash in a large bowl. Add vinegar; toss to coat. Add 1 tablespoon oil; toss to coat. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, thyme and sage. Bake at 425° for 30 minutes, stirring after 15 minutes.

Combine remaining 1 teaspoon oil, red pepper, and garlic in a Dutch oven over medium heat; cook 2 minutes, stirring constantly. Add spinach, 1 bag at a time; cook until wilted, stirring frequently. Add remaining 1/4 teaspoon salt; cook until liquid evaporates, stirring frequently.

Reduce oven temperature to 350°.

Spoon 1/3 cup milk mixture in bottom of a 13 x 9-inch baking pan coated with cooking spray. Arrange 3 noodles over milk mixture; top with spinach mixture, 2/3 cup milk mixture, 1/2 cup Asiago, 2/3 cup of ricotta, and 1/4 cup Parmigiano-Reggiano. Arrange 3 noodles over cheese; top with squash mixture, 2/3 cup milk mixture, remaining 1/2 cup Asiago, 2/3 cup of ricotta, and 1/4 cup Parmigiano-Reggiano. Arrange remaining 3 noodles on top of cheese; spread remaining 1/2 cup milk mixture over noodles. Sprinkle with the remaining 1/2 cup Parmigiano-Reggiano. Bake at 350° for 30 minutes or until bubbly. Let stand 15 minutes before serving.

Fortuna's Sausage, Spinach & Feta Pizza!!

1 Top This! Pizza Shells
3/4 cup of Fortuna's Sausage (cooked crumbled or sliced)
1/2 Cup of Chopped Olivia's Organic Baby Spinach
1 cup of Narragansett Creamery Feta Cheese crumbled
1/4 cup od sliced black olives
1/2 Package of Italian Corner Pizza Sauce
On a clean surface lay out the Top This! Pizza Crusts, using a large spoon spread the Italian Corner Sauce over the crust. Top with generous portions of the sausage, olives and spinach Top off with 1 Narragansett Creamery Feta Cheese per pizza (or more if you like!)
This pizza can be cooked right on the grill for 10 minute at 400°f or in the oven at 400°f for 10 minutes. If you like your pizza crispy turn the temperature to 425°f and cook until the cheese has melted and turned to a golden brown color. 

Buttermilk

 Recently I have been receiving many requests for buttermilk from our customers, which has prompted me to do some more research into the making of it and the story of it. I have always known that buttermilk is more popular in the South than it is up here in New England. Down south people drink it and use it all the time; whereas, up here most people just use it when called for in a recipe. Those that consume buttermilk regularly claim that it more beneficial to your health than any vitamin or specialty product out there. It will smooth your skin, cure any stomach problem, keep you calm and all sorts of things.

 Real buttermilk is the fluid that is left over when butter is made. The tartness comes the lactic acid in the milk caused by the fermenting of the lactose sugars and the thickness is from the breakdown of the proteins. In South America and in India buttermilk is milk that has begun to sour after being left out and not refrigerated. The buttermilk that is found in the grocery store is cultured  buttermilk that has lactic acid added to it and often coloring to resemble flecks of butter. 

 My problem is that I will never uses a whole quart of buttermilk before it goes bad and I feel really bad when I waste food. My grandmother, Baba,  had always told me that you could just add 1 tablespoon of lemon juice or vinegar to 1 cup of  whole or lowfat milk and let it sit on the counter for five or so minutes and you could use that as a substitute for buttermilk. Recently I was making breakfast and wanted to make buttermilk pancakes but, did not want to go out and get some buttermilk just for the one dish. So, I decided to give Baba's trick a try. Well after one phone call and a bit of patience (just five minutes) I had made my very own buttermilk without having to run to the store or think of what i could make for the rest of the week using the rest of the buttermilk. My buttermilk however did still did not have the same tanginess that real buttermilk has yet it worked well for me.