What a CRAZY Weekend!!! (Black Bean and Pepper Jack Quesadillas and Beef, Black Bean and Cheese Biscuit Fold over)

Ok.. I am officially ill now..  I have typed this twice and it has deleted itself twice..  grrrrr..  Crazy weekend..  busy.. lots of running around, back and forth..   happy and sad tomorrow is Monday.. means the weekend is over but also means I am one day closer to losing one of the best bosses I have ever had..  Andy..  or Andrew.. what I called him when he was in trouble.. but this weekend he has been The Professor..  I am going to miss him..  it hit me today how much..  we have developed a great working relationship..  we have had fun..  he is going to be missed tremendously....  I just don't think he realizes how very much he is liked and respected..  it's going to be a bittersweet week..  I am proud of him and I know he will go far and I hope one day we will be able to work together again..  now just to not get so attached to my co-workers..   For dinner last night I made a quick Spanish Rice in my awesome Rice Cooker and some Quesadillas..  tonight I made a Beef, Black Bean and Cheese Biscuit Foldover... 

 

Black Bean and Pepper Jack Quesadillas

2 c black beans

1 c corn

1 c taco sauce

8 oz pepper jack cheese, shredded

10 burrito size tortillas

Mix the first 4 ingredients together and put 1/4 c on one half of each tortilla.. fold over and stack and then cook in a hot skillet(I use my cast iron one) for about 2 to 3 minutes per side until light brown and slightly crispy..  

Beef, Black Bean and Cheese Biscuit Fold over

olive oil

1 onion, chopped

3 stalks celery, chopped

4 oz mushrooms, chopped

4 cloves garlic, minced

1/2 lb ground chuck

2 c black beans

1 c frozen corn

worcestershire sauce

1/4 c ketchup

seasoned salt

2 oz parmesan cheese

8 oz cheese, cheddar. colby jack, monterey jack etc.. shredded

2 c self rising flour

1 stick softenened butter

1/2 to 1 c milk

In a large pan heat oil,  add the onions and celery and cook for a couple minutes.. add the mushrooms and garlic and cook another minute or so.. add the beef and cook until no longer pink.. add the beans and corn and heat through.. stir in some worcestershire sauce and ketchup.. stirring well and adding a little water if it seems thick..  let simmer while making biscuit crust

in a large bowl add the flour and mix in the butter until it is incorporated..  stir in the milk until a soft dough forms..   turn out onto a floured surface and kneed for a couple minutes..  shape into a ball and then roll out in a 12 inch or so circle..  place on a greased baking sheet and top with the parmesan cheese..  then top with the filling to about 3 inches away from the edge of the crust..  sprinkle with half of the shredded cheese and fold the crust over..  bake in a 350 degree oven for 20 minutes,  top with the rest of the cheese and bake another 7 to 10 minutes..  

Thankful!!! (Spinach Tortellini Soup)

What an amazing couple of days it has been..  I am so excited and proud of myself for getting my credit score over 700 in the past 2 years..  wow.. I wasn't completely convinced I could get it up that high..  but I did it..  hard work does pay off..  plus things are happening at work..  some changes are coming about..  I came home from work today and started dinner..  something new and quick.. so again I turn to my girl Beth M from Budget Bytes and pull up a recipe for Spinach Tortellini Soup..  I love her.. she has some great recipes..   I did change a few things up.. as I usually do..

Spinach Tortellini Soup

Olive oil
1 medium onion, chopped
4 cloves of garlic, minced
1 28oz can crushed tomatoes
1 28oz can tomato puree
1 1/2 cans of water
1 vegetable bouillon cube
Italian Seasoning
Cracked Black Pepper
1 pkg frozen cheese Tortellini
fresh or frozen spinach.. I used fresh because I had some that needed to be used

In a large stock pot heat olive oil,  add the onion and garlic and cook about 5 minutes over medium heat..  add the tomatoes, water and bouillon..  stir well and then add the seasoning..  bring to a simmer and cook for 10 minutes..  add the tortellini and spinach and cook for another 10 minutes or so, stirring occasionally..  serve with a salad, crusty bread or grilled cheese..

Tuesday, why were you so long?? (Chicken Yakisoba)

What a long day at the Acworth Super T..  I set more endcaps and then set about fixing a few things,  running pulls and strays and helping guest..  and boy were some of them extra needy today..  at least I didn't drop anything on my foot today.. that is a huge plus..  :)  So for dinner tonight I decided to make a new recipe.. and boy is it yummy..   definitely a keeper..  thanks again to Beth M at Budget Bytes...

Chicken Yakisoba

1/2 head medium cabbage, sliced thin
1 medium onion, sliced
2 medium carrots, julienned
2 inches fresh ginger
1 head broccoli, cut into florets(I used a frozen stir fry)
1 or 2 chicken breast, sliced
1 tbsp olive oil
4 pkts ramen noodles(seasoning pkts removed)
1 tsp sesame oil(optional)
1/4 c soy sauce
1/4 c worcestershire sauce
2 tbsp ketchup
1 tbsp sugar
up to 1 tbsp sriracha

In a large saute pan heat oil,  add the chicken and cook until no longer pink inside,  add the vegetables and cook while the water for the ramen is coming to a boil.. it only takes a couple minutes to cook the ramen..  while the vegetables are cooking mix up the sauce..  stir into the vegetables and cook..  add the noodles and stir well..   cook for a minute or two to marry the flavors..

Just another Crazy Monday!!! (Shepherd's Pie)

Another long and crazy day at the Super T...  I got to set some endcaps today..  fun, fun times..   I sort of planned tonight's dinner yesterday while cooking dinner..  making extra mashed potatoes, peas and corn..  so it was simple when I got home to throw this together,  put it in the oven and then be able to sit down..  which on the first day after a weekend off is a mistake because I am so stiff and sore that I can't hardly move once I get still and then try to move again..  stinks getting old..  This is a take on a Tyler Florence recipe..

Shepherd's Pie

Olive oil
1/2 onion, chopped
3 to 4 ribs celery, chopped
3 carrots, diced
1/2 bell pepper, chopped
1 lb ground chicken
green peas(leftover from the night before)
corn(leftover from the night before)
broccoli(leftover from the night before)
3 tbsp tomato paste
1/4 to 1/2 c beef broth(chicken or vegetable can also be used)
Worcestershire sauce
salt and pepper
cooked mashed potatoes
Parmesan Cheese

In a large skillet heat the oil, add the onion, celery, carrots and bell pepper and cook about 5 minutes.. add the chicken and cook through, add the peas, corn and broccoli...  stir in the tomato paste, making sure to mix well.. add the broth and Worcestershire sauce.. stir well and let cook for a few minutes.. add salt and pepper to taste..  pour into a 9x13 inch pan..  top with a handful of Parmesan cheese.. top with the mashed potatoes,  spreading out and then top with more Parmesan cheese..  bake in a 350 degree oven for 30 minutes..  serve with a salad and crusty bread..

Lazy Lazy Wednesday!!! (Beefy Taco Pasta)

It has been a lazy, lazy Wednesday here at the house..  I have been trying to be good and keep off my foot as much as possible.. not an easy task for me.. but I did as well as I could..  I watched a couple of movies..  ~Under The Tuscan Sun~ and ~I Don't Know How She Does It~  both good movies..  I also made some pizza crust for Friday and have Marinara Sauce in the Crockpot simmering away..   With the pizza crust I made a couple loafs of Italian Bread also..   For dinner it was a new recipe from Budget Bytes that intrigued me when Beth M posted it..  so I had to try it..  only I mixed it up a tiny bit...

Beefy Taco Pasta

Olive oil
1/2 onion, chopped
1 tbsp minced garlic
1/2 red bell pepper, chopped
2 c cooked lentils(can use ground beef)
1 tbsp chili powder
1 tsp ground cumin
1 tsp Italian Seasoning
red pepper flakes or cayenne pepper
1 (15oz) can diced tomatoes
1 (4oz) can diced chilies
1/2 c taco sauce
4 c beef broth
16 oz pasta,  egg noodles or any other shape
black olives, chopped
green onions, chopped
1 c grated sharp cheddar cheese

In a large pan heat olive oil over medium heat,  add the onion and bell pepper and cook for a few minutes,  add the garlic and cook another 2 minutes..  add the spices and lentils,  stir well..  add the tomatoes, chilies, taco sauce and beef broth..  add the uncooked pasta and push down into the broth.. cover and bring up to a boil, reduce heat and cook for about 10 minutes until pasta is cooked and most of the liquid has been absorbed, stirring a couple of times..  uncover and stir.. if still a lot of liquid turn heat up a bit and stir to keep pasta from sticking to the bottom of the pan..  when liquid is absorbed stir in the cheese, black olives and green onions..   serve with a crisp green salad and bread..