zucchini & corn quesadilla

Quesadillas are the perfect week-night meal in my opinion. They don’t require much prep or cooking time, it is easy to incorporate whole grains, veggies and protein and it is a meal that the entire family will enjoy. It was also a meal I made quite frequently while in college and cooking for myself.

Mexican food is also a comfort food for me and more often than not, when it comes from a restaurant it is full of fried food, huge portions and endless chips. Which is why I usually prefer to make it myself.  I can listen to my cravings and not go overboard. Next on my Mexican food list? Estela’s authentic enchiladas!

Zucchini & Corn Quesadilla

  • 1 medium zucchini, diced
  • 1/4 white onion, diced
  • 1 cup organic corn
  • 2 French Meadow Bakery Sprouted Tortillas
  • 1/2 cup shredded cheese
  • jalapeño sour cream (2 parts reduced fat sour cream, 1 part diced canned jalapeños)

Heat 1 Tbsp olive oil in large sauté pan. Heat zucchini and onion until soft, add corn, season with cumin and cayenne pepper and set aside. Heat a tortilla in large pan, sprinkle with cheese and zucchini mixture and fold over in half. When cheese has melted cut in half and serve along with some black or refried beans and jalapeño sour cream.



cheese markers

My friends clearly know me well. And they know what gifts will get a lot of use. For example, these cheese markers from Pottery Barn. While I have only used them once since receiving them, I will be using them every time here after when I have any sort of  involvement with a cheese tray. Which, if you can imagine, happens quite often.

I love being able to label the cheeses with the variety, kind of milk used and the origin of the cheese. I can’t wait to use them again – Thanks Mary Beth!

What is your favorite kitchen-gadget of the minute?

roasted broccoli

After the roasted cauliflower that I made a few weeks ago, I had a request for an equally-as-delicious broccoli recipe. After much thought, recipe browsing, and even more thought I kept coming back to the same concept. Extra-simple, roasted broccoli with minced garlic, salt, pepper and olive oil.

I really shouldn’t have stressed so much about finding something to add to it because it truly doesn’t need anything. Mother nature had this one right, all on her own.

Roasted Broccoli:

  • 2 crowns broccoli, cut into same-size pieces
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • salt, pepper and red pepper flakes

Pre-heat oven to 375°. Toss broccoli with remaining ingredients. Bake for 15-20 minutes, until edges start to turn crisp.


soprano sandwich

This sandwich is based off my favorite at High Rock Cafe, a restaurant in Wisconsin Dells. I think about this sandwich often, but since I can’t get to High Rock that often I finally decided to try it on my own. Let me preface this by saying that while this sandwich was wonderful, the boys at High Rock really know what they are doing and in a throwdown, my version wouldn’t have a chance.

Soprano Sandwich:

  • 4 slices bacon
  • 1/2 lb. raw shrimp, thawed (or pre-cooked shrimp)
  • 1 clove garlic, minced
  • 2 slices swiss cheese
  • 4 slices bread of choice
  • tomato, lettuce, mayo

Pan fry bacon slices in large pan until crisp. Set aside. Pour off excess grease and add shrimp to pan. Season with minced garlic and cajun seasonings, sautéing until cooked through. Broil cheese and bread until cheese has melted. Layer sandwich with bacon, shrimp, lettuce and tomato.


This sandwich combines all the components you could ever want: crunchy bread, flavorful shrimp, gooey cheese and bacon. Oh, and don’t forget the vegetables to make it a “balanced meal”. ;)