Grilled Shrimp Quesadilla ~ To Spice or Not to Spice, It is Your Choice!

  Quesadillas are like Tacos in the way that you can personalize them and make them yours. They are great to make for a fun family dinner or to have as an appetizer with friends and family. I make Quesadillas all year long but, I love them the most when they come right off the grill. However, a hot buttered skillet is not that bad either!

 One of my favorite Quesadillas to make for an appetizer or entree is a Shrimp Quesadilla with just a hint of spice and fresh lime. The recipe below is merely a suggestion and can be changed in anyway. The one suggestion I has is to watch how you load your Quesadilla. Often times I get over zealous and add to much making for a sloppy Quesadilla that is not very easy to eat. 

Zesty Lime Quesadilla:

Shrimp:

  1/2 lb of Peel & Eat Shrimp Chopped - Peeled and Tails removed

   Zest of 1 lime

   Juice of 1 Lime*

   1 teaspoon of Chili Powder

   Dash of Garlic Powder

   Dash of Onion Powder

   Dash of Celery Salt

   1 tablespoon of Olive Oil

   *If you have Tequilla in the house add 1/2 a tablesoon

 In a bowl combine all of the ingredients and let marinate for at least 30 minutes. 

Over medium high heat in a oiled saute pan cook the marinated shrimp until the shrimp is pink, about 2- 3 minutes. remove from heat and set to the side in a bowl. 

For the Quesadilla:

 Cooked Shrimp 

 1/2 cup of Shredded Sommermaid Monteray Jack Cheese

 1/2 cup of Shredded Cheddar Cheese

 4 Maria & Ricardo Tortillas ( White or Wheat) 

 Olive Oil

 Heat the grill up to 400* F 

On a flat Surface like a cutting board or plate, something that you can easily slide the quesadilla to the grill on, lay one tortilla. On the bottom side of the tortilla, that will be going on the grill, brush with oil and then flip up to filling side. Sprinkle the quesadilla with a combination of the Monteray Jack and Cheddar Cheese upto a 1/4 " from the edge of the tortilla. Add the cooked shrimp to half of the tortilla and fold over the other half of the tortilla to cove the shrimp and make a half circle. 

 Using a spatula or tongs transfer the Quesadilla to the grill and either weigh it down with a grill press or pan. After 2 minutes, or until the bottom has brown grill marks, flip the Quesadilla and repeat on the other side. Make sure the cheese has melted and not to char the tortilla. 

 Cut into quarters and serve with Avocado Salsa and Sour Cream

Avocado Salsa:

2 Haas Avocados Chopped*

1/2 a Red Onion Chopped

1 Maine's Backyard Tomato Chopped or 2 Ripe Roma Tomatoes*

1 Jalapeno Chopped*

Juice of 1 Lime*

1 clove of Garlic Chopped*

*All found in the Munroe Dairy Guacamole Kit

 In a bowl combine all of the ingredients and sprinkle with salt and pepper. Toss gently and refrigerate until ready to serve. If you are making more than 2 hours ahead add the zest of the lime and the pit of the avocado, this will keep the avocado fresh and green. Remove the pits just before serving. 

 The amount of jalapeno can be changed to adjust the heat. 

Serve the Quesadilla with the Avocado Salsa and Sour Cream for dipping or with a side of mixed green and rice as a meal!!

You can also change out the shrimp for chicken or steak. 

  

  

  

Happy Apple Turnover Day!!

Did you know that July 5th is Apple Turnover Day?!?
 Upon a modest investigation of recipes for this fine dessert I have found that it in fact a fairly easy dessert to make with a few easy short cuts too! I have taken Ina Garten 's recipe from the show Barefoot Contessa and made a few modifications to fit the inventory in my kitchen.

Ingredients:
1 teaspoon of grated orange zest
3 tablespoons of freshly squeezed orange juice
1 1/4 lbs of Gala Apples (cored and cut into 1" pieces)
3 tablespoons of dried cranberries (or frozen)
3 tablespoons of granulated sugar
1 tablespoon of all purpose flour
1/4 teaspoon of ground cinnamon
1/8 teaspoon of ground nutmeg
Pinch of salt
1 package of frozen puff pastry (defrosted)
1 beaten egg with 1 tablespoon of water (for wash)

Directions
Preheat oven to 400*f

 Combine the orange juice, zest and apples in a bowl. Add the cranberries, sugar, flour, cinnamon, nutmeg, and salt. Toss together coating the apples evenly with the sugar and spices.

 On a floured surface gently roll out the puff pastry, taking caution not to tear the pastry sheets, to a 12 by 12 inch square. Cut the sheet into 4 smaller even squares. Do twice to create 8 small 4 by 4 inch squares.

 Brush the edges of each square with the egg wash and spoon about 1/3 cup of the apple filling on half of the square. Fold the pastry over diagonally of the apple filling to make a triangular shaped purse. Press the edges of the Turnover down with a fork to create a seal. Do this over 8 times and transfer the Turnovers to a parchment lined baking sheet. Brush the tops of the Turnovers with the egg wash and sprinkle with sugar and with a knife make two 1 inch slices to the top of the turnover.

 Bake for 20 minutes in a 400 degree F oven.  Remove the baked Turnovers from the pan and let cool on a wire rack. Serve slightly above room temperature with scoop of French Vanilla Ice Cream!!

Zesty Summer Shrimp Kabobs

 I am loving that weather has gotten warmer and that it is finally grilling season!! It is the time of year where I  would like to declare that I will officially be shutting down the indoor kitchen and vowing to only use the grill for the rest of the season but, I do not want to jinx myself just yet...

Zesty Shrimp Kabobs

Ingredients:

Makes 4 Hearty Kabobs

1lb of Peel & Eat Shrimp (peeled with tails left on)

1 Zucchini cut into ½ - ¾ inch rounds (8 pieces)

1 Red Onion ½ & then quartered (8 pieces)

8 Cherry Tomatoes

1 Green Bell Pepper cut in ½ and then quartered (8 pieces)

Marinade:

2 tablespoons olive oil

5 cloves garlic, smashed and finely chopped

1/2 jalapeno pepper, minced

1 1/2 tablespoons chopped chives/cilantro/Italian parsley leaves

Juice of 1 Lime & Zest

1 teaspoon of Munroe Dairy Orange Juice

Ground black pepper

 Peel and rinse the Shrimp and set aside in a non reactive stainless steel or glass bowl.  Add the olive oil, garlic, jalapeno, herbs, orange juice and lime juice/ zest.  Let the shrimp sit in the marinade for at least 30 minutes.

Skewer the shrimp and vegetables alternating the veggies after each shrimp.  Brush the skewers with the remaining marinade and grill for 6 minutes before turning the kabobs. Cook the Kabobs for another 4 minutes or until the shrimp is opaque.

Enjoy with a salad of Olivia’s Spring Mix for a healthy and flavorful meal. 

Photo Credit: Instructables.com

  This past weekend we spent the weekend with friends and I was looking for some creative and new breakfasts to try out. I came across this recipe at instructables.com and was immediately attracted to how delicious it looked and simple to make. You can mix up the stuffing to work with left overs from the night before or vegetables fresh picked from the garden or off the milk truck!

Photo Credit: Instructables.com

 On instructables.com they used vine ripened tomatoes, just like the Maine's Backyard, cutting off the tops and coring out the centers. You can use the guts of the tomatoes to make fresh salsa or use in a marinade for chicken or fish. 

 On a lined cookie sheet or grill place the tomatoes, cored side up. You are going to fill the tomatoes with the veggies, meat and cheese. Finally you will top each tomato off with one egg.

Photo Credit: Instructables.com

 Finally you cook the eggs at 425*f in an oven or on a covered grill. If you like a runny yolk cook the egg closer to 10 minutes or just until the whites have set. If you are into a firmer yolk cook the stuffed tomato for a longer time or until the yolk has turned a lighter opaque color. 

Fresh Basil and Tri Color Tortellini Salad

   This weekend is full of cookout with family and friends and I usually have the task of bringing a pasta salad to the table. This year I wanted to share with you one of my favorites that is full of flavor and colorful too.

 To start the fresh basil adds an aroma of summer mingling in with the diced tomatoes and sliver of fresh carrot. The bits of fresh mozzarella adds levity to the dish in contrast of the ricotta filled tortellini. Just a small amount of Extra Virgin Olive Oil and Balsamic Vinegar brings it all together.

Ingredients:

1lb of Venda Tri Color Tortellini (cooked)
1/2 cup of Extra Virgin Olive Oil
1/4 cup of Balsamic Vinegar
8 leaves of Chopped Basil
1/2 red Onion Chopped
1 Carrot Sliced
1 Maine's Backyard Tomato diced


Directions:

 In a large bowl combine all of the ingredients and gently toss. Chill before serving for up to 1 hour if using warm pasta.

Can be made 1 day ahead.

To make this dish a meal add extra vegetables like asparagus, zucchini, pepper, and eggplant. You can also dress it up with grilled shrimp, salmon, chicken or steak.

Grilled Pizza Margherita

Grilled Pizza Margherita

1 ball of Narragansett Creamery Fresh Mozzarella (diced)

1 sliced Maine's Backyard Tomato
6 Fresh Infinite Basil Leaves (Sliced)
3/4 cup of Italian Corner Pizza Sauce
1 Top This! Pizza Crust
Optional- Crumbled Fortuna's Sausage, Grilled Chicken or Shrimp
Preheat the oven or grill to 400° f.
 Spoon the Italian Corner Pizza sauce over the Top This! Pizza Crust, spreading it out evenly with the back of the spoon. Layer the sliced tomato over the sauce, along with any other topping that you wish to add. Next evenly spread out the diced Narragansett Creamery Mozzarella. Finally top with the chiffonod (sliced) fresh Basil.
 Cook on the grill covered for 8- 10 minutes or in the oven for 8-10 minutes.
* For a crispy crust cook the pizza right on the grill racks and on the oven racks for a few minutes longer (10 to 12 minutes.) The flow of air over the bottom of the crusts will create a crispy crust.
* Keeping the pieces of cheese smaller helps when cutting and eating the pizza. When the pizza topping pieces are larger it is messier to eat with a larger chance of you wearing your food!

Open Faced Avocado and Chicken Sandwich with Melted Fresh Mozzarella

Photo Credit: Country Fixins

 Rotisserie Chicken Avocado & Basil Open Faced Breakfast Melt

4 slices of Hillshire Farms Rotisserie Chicken

1 sliced Maine's Backyard Tomato

1 sliced Avocado

4 Fresh Infinite Basil Leaves

2 slices of Narragansett Creamery Fresh Mozzarella

1 Munroe Dairy English Muffin Split

Optional 2 Munroe Dairy All Natural Eggs (hard boiled, poached, or fried) 

To make the Sandwich first by toasting the English Muffin and then layering the ingredients on top. Start with the sliced avocado, the oils in the avocado will take the place of any butter to moisten the English Muffin, next add the two pieces of basil per muffin followed by two slices of the Hillshire Farm Rotisserie Chicken, finish off the sandwich with one slice of tomato each topped with one slice of fresh mozzarella.

Place both side face up under the broiler on a lined cookie sheet for 3- 4 minutes or until the cheese has melted.

If you want to add an egg for more protein, layer the egg over the tomato and under the cheese.