Yummy! My mouth is watering just thinking about how delicious quesadillas are to me…I enjoy making quesadillas a variety of ways, but this particular version is a Veggie Quesadilla! I used fresh carrots and parsnips and frozen onions to fill this quesadilla. You can very easily use frozen veggies for this recipe, if necessary, and decrease the saute time. This is an easy weeknight meal and usually a kid pleaser.
Yield 1 Whole Quesadilla
1 1/2 teaspoon olive oil (992055)
1 carrot, peeled and chopped
1 parsnip, peeled and chopped
1/4 cup onion, diced (990195)
1/4 cup water
1 1/2 teaspoon butter (880000)
1/2 cup shredded cheddar (774136)
ground pepper (CQP065)
serve with salsa (992296) and sour cream (HPH050)
In a medium skillet heat olive oil over medium heat. Add carrot, parsnip and onion, saute, stirring occasionally, until crisp-tender, about 3 minutes. Add the water and butter, season with pepper and cook until the vegetables are tender and the liquid is evaporated, about 3 minutes.
Butter one side of each tortilla. In same pan or clean grill pan over medium heat set tortilla buttered side down on pan, add cheese and veggie mixture and top with other tortilla, buttered side out. Cook for 2-3 minutes until cheese has melted and tortilla is crisp. Flip quesadilla and cook for an additional 2 minutes. Slice into wedges and serve with salsa and sour cream.
Recipe by Kristy Mellinger
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Creamed Chipped Beef is such a nostalgic meal for me. My mom use to always make it for dinner as a topping to go over waffles. I may not have loved it when I was a child, but now I crave it and find comfort in it. I modified the recipe a bit, by adding paprika, sherry and hot sauce, to make more of an adult version. Since I do not own a waffle iron I put my creamed chipped beef over pancakes. It was delicious and hit the spot!
Creamed Chipped Beef on Pancakes
Yield 2-3 Servings
3 tablespoons butter (880000)
3 tablespoons chopped onions (991095)
3 tablespoons flour (991867)
2 cups hot milk (HPH004)
1/2 lb dried chipped beef (KNS2002)
1/4 teaspoon paprika (CQP010)
black pepper, freshly ground,to taste (CQP071)
3 -5 drops Tabasco sauce (991214)
1 tablespoon dry sherry
In heavy saucepan, melt the butter and saute the onions until clear. Stir in the flour with a whisk and then add the hot milk, stirring all the time until the mixture thickens. When the mixture is thick, add the remaining ingedients and heat for a moment. Serve over toast, pancakes (991865) or waffles.
Recipe from www.breakfast.food.com