It’s the 20th of the month and that means it’s time for another Crazy Ingredient Challenge reveal! The winning ingredients from the polls this month are Goat Cheese and Mushrooms. I know, it’s not really that crazy of a combination, but it’s still a good one!
I didn’t think I would partake because I don’t like mushrooms. If you read this blog you already know that. If you read this blog then you also know that the two boys in my house do like mushrooms.
Last week my mother-in-law and brother-in-law’s girlfriend came to visit. I asked if they had any dinner requests and they wanted my Ravioli with Mushrooms and Brussels Sprouts. I made a huge batch so bought 2 lb of mushrooms. With help in the kitchen I forgot to mention we wouldn’t need all of the 2 pounds to be diced but before I could remember that a massive pile of diced mushrooms were awaiting my next command. (Having help is awesome!)
Now I had a baggie of chopped mushrooms hanging out in my fridge. No one used them in their eggs the next morning so I decided to get some goat cheese and answer the challenge.
Earlier this week my husband worked a half day so I decided to make lunch. You know, something other than a bagel and cream cheese. I made a quesadilla with the two mandatory ingredients and added sun-dried tomatoes and mozzarella cheese for some sweetness and cheesiness. I purchased an herb and garlic flavored goat cheese to add a little pizzazz to the quesadilla.
My son has been in a highly picky phase right now. I’m hoping it’s related to his teething and we return to his more adventurous appetite soon. Foods that we know he likes he’s not wanting. He has been living on a diet of bread, cheese, and bananas. It is with immense relief that I tell you he ate this quesadilla – I just had to call it a sandwich to get him to consider trying it! Win!
Also a win – I liked this quesadilla, too! Looks like this blogging thing might turn me into a mushroom liker (I can’t quite say lover just yet) after all!
The following recipe is for 1 quesadilla.
Goat Cheese and Mushroom Quesadilla
- 2 tsp olive oil
- 1/2 C diced mushrooms
- 2 8″ whole wheat flour tortillas
- 2 oz herb and garlic goat cheese
- 2 sun-dried tomatoes, diced
- 1/2 C shredded mozzarella cheese
- In a small skillet over medium-high heat, saute mushrooms in olive oil until tender, about three minutes. Remove from heat and set aside.
- Spread 1 oz of goat cheese onto each tortilla.
- Place one tortilla, cheese side up, in a large skillet over medium heat. Distribute the mushrooms and sun-dried tomatoes over the tortillas. Add the shredded mozzarella and top with the other tortilla, cheese side down.
- Cook quesadilla until golden brown on both sides and the cheese is melted.
*This recipe is adapted from Andrea at http://www.taylormademarket.com/spinach-sundried-tomato-mushroom-goat-cheese-quesadilla/*
To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.
I must admit, I haven’t quite gotten into a menu planning rhythm yet. Between the move and becoming a new mom it’s been hard to create some sort of schedule, but now that my husband has started his new job things might evolve into our new normal.
I’m still planning out my blog post ideas a month at a time, and I try and set a date for when I will make which dish. What I haven’t been doing is determining what we’re actually having for dinner in advance and most nights turn into a “what can we throw together?” kind of meal. Honestly though, this method means we’re saving money and wasting less food! I’m going to keep the “use what we have” mentality to plan my weekly menus – when I get back to planning weekly menus.
This Mexican Monday post evolved from just that – four easy ingredients that created a quick Monday dinner.
Sweet Potato and Chorizo Quesadillas
- 1 small sweet potato
- 1/2 lb Mexican chorizo
- 4 flour tortillas
- 1/2 C shredded cheese
- Preheat oven to 400 degrees F. Wash potato and poke with a fork. Bake 40-50 minutes until fork tender. Allow to cool before peeling. Mash potato.
- In a small skillet over medium high heat, brown the chorizo until fully cooked.
- Assemble quesadillas by spreading the mashed sweet potato on two of the quesadillas. Place one plain tortilla in a large skillet over medium heat. Sprinkle with half of the cheese, top with half of the chorizo, and place the tortilla with the mashed sweet potato potato side down on top of the quesadilla. Cook on both sides until cheese is melted and tortillas are golden. Repeat for the second quesadilla.
- Serve with your favorite salsa.
It amuses me to say that the best quesadilla I ever had was in Hawaii, and it’s even stranger to tell you that that quesadilla was had in the Honolulu airport (at Stinger Ray’s)!
For Mexican Monday I decided to attempt a recreation of this quesadilla. What I loved most about it was a back note of lime and the inclusion of corn in the filling. I didn’t succeed in a perfect copy cat recipe with my first attempt, but it was fun to do more with a quesadilla than stuff it with leftovers!
I marinated the chicken with chipotle and lime, sliced it and cooked it fajita style for extra flavor. I then sauteed the corn, onion, and pepper salsa with chili powder in the same skillet. For a kiss of heat I sliced open a serrano pepper (which Stuart purposefully ate!).
I actually prepared extra chicken and made rice to take to lunch the next day.
Corn Pepper Salsa Chicken Quesadilla
- 2 boneless, skinless chicken breasts
- zest of 1 lime
- juice of 1 lime
- 1/4 tsp corriander
- 1/4 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/2 tbsp minced chipotle pepper in adobo
- 1/3 C olive oil
- 1 C frozen corn, thawed
- 1 small red bell pepper, diced
- 1/2 C diced onion
- 1/2 tsp chili powder
- 1/2 serrano pepper, halved
- 4 flour tortillas
- 2 C shredded Mexican cheese
- Combine lime, corriander, cumin, onion powder, garlic powder, chipotle, S+P, and olive oil. Marinate chicken at least 4 hours.
- Slice chicken. Saute chicken over medium-high heat in a large skillet in olive oil until cooked through.
- In the same skillet, cook the remaining ingredients. Deglaze the pan with a splash of chicken stock if desired.
- In a separate non-stick skillet, place tortilla and cover entire surface with cheese. On one half top with chicken and salsa. Fold the cheese-only half over the chicken. Flip until both sides are lightly golden and crispy. Serve with your favorite salsa and sour cream.