The following is in response to a 2020 Home Photo Challenge over at Josephs.
Anyone that knows me knows that I love to cook. It’s my second passion next to writing. I’m always looking for new ways to make potatoes as my family loves them.
During this pandemic, I’m finding I have lots of time to think about food and how to come up with new recipes. If you’d like to see the recipe please click on the link below the picture.
A delicious pasta dish made with bacon, onions, sweet peppers, and lots of garlic.
Christmastime is near
Sweet aroma of shortbread
Fresh out of oven
One pound of butter
One cup of powdered sugar
And four cups of flour
Christmas baking has begun and the first batch of shortbread cookies are out of the oven. Many more to bake over the following few weeks along with other goodies. If you’d like to see the three recipes that I use every year please click here.
I had made chili for dinner last night and I usually serve it with Tostito’s scoops, but I had forgotten to buy them. Not wanting to make a salad, and I didn’t have bread to make garlic toast and then it hit me … thinking out loud to myself … I have some leftover tortilla shells why not make my own quesadillas.
I must tell you that they came out pretty good and were gobbled up before I could reach for a third piece.
Without further ado, I’ll show you how I made them.
Ingredients I apologize as I didn’t measure anything.
- Chopped red onion (2 thick slices)
- Chopped tomato (1 small tomato)
- Chopped jalapeno (They were the jarred type)
- Chopped peppers (I used yellow, red, and orange)
- 8 small tortilla shells
- Cheddar cheese with jalapenos (I used 3 slices of processed)
- Mozzarella cheese grated
- Cheddar cheese grated
- Preheat your oven to 400° Fahrenheit or 200° Celcius
- Put all the ingredients except the shells and cheese into a small bowl and toss
- Lay out the shells and spoon the mixture onto of the shells
- Please note I put the processed cheese on the shells first
- Next, add the cheese on top of the mixture
- Place another shell on top
- Place on a cookie sheet or oven-safe dish and heat for about 5-6 minutes
- Remove from oven and cool for about ten minutes
- Slice and serve
When I saw the Three things challenge or the #3TC over at Light Motifs II being tortilla, vault, and riverbed, a recipe I threw together one night for dinner came to mind.
I love to cook and come up with new recipes.
For this recipe, you’ll need chopped red onion, chopped green pepper, chopped tomatoes, shredded cheese of your choice, spices, I use a seasoning mix that I got off the web for a homemade taco or chili spice, and lastly tortillas.
In a frying pan over medium heat saute the chopped onions and green peppers. Add your black beans and heat.
Spoon the mixture onto a tortilla and add cheese and chopped tomatoes. At this point, I added a dollop of sour cream and some guacamole.
Wrap up and enjoy.
Such a simple dish and very tasty.