Trouble With Toast
Recipe: Shrimp Quesadillas
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When my mom came over last weekend to meet Jack, she insisted that I actually cook for her. After all, I talk a big game about my skills in the kitchen, but the last handful of times she’s visited we’ve either eaten out, thrown some spaghetti and canned sauce on the stove, or picked at a store-bought rotisserie chicken. Not exactly demonstrative of my love of all things culinary.
So, I decided to make shrimp quesadillas, as I was craving Tex-Mex (perhaps in anticipation of my ill-fated trip to Texas) and I knew mom would be a fan. They turned out REALLY well, with bright fresh flavors and just enough cheese. My one suggestion would be to use high heat when putting the quesadillas together, so that the tortillas get a good browning and crunch to them (otherwise, they’ll be a little soggy). If you want more heat, either use a stronger pepper (like a habanero, perhaps) or top the finished product with some spicy salsa. Hope you enjoy!
- 1 tablespoon stick margarine or butter
1 cup chopped onion
1 cup fresh corn kernels (about 2 ears)
1 garlic clove, minced
2/3 cup chopped tomato
1 1/2 teaspoons minced seeded jalapeño pepper
1/2 pound medium shrimp, peeled, deveined, and chopped
2 tablespoons fresh lemon juice
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
8 (8-inch) fat-free flour tortillas
1 cup (4 ounces) shredded part-skim mozzarella cheese (I also threw some cheddar in there, since I had it leftover from the shrimp and grits)
Heat margarine in a medium nonstick skillet over medium heat. Add onion, corn, and garlic, and sauté 30 seconds. Add tomato and jalapeño; sauté 4 minutes. Stir in shrimp, lemon juice, cilantro, and salt; sauté 3 minutes or until shrimp are no longer translucent. Remove corn mixture from skillet; keep warm. Place 1 tortilla in a medium nonstick skillet over medium heat; top with 1/4 cup cheese. Spoon 1/2 cup corn mixture over cheese; top with a tortilla. Cook 3 minutes pressing down with a spatula until cheese melts. Turn carefully; cook until thoroughly heated (about 1 minute). Repeat procedure with the remaining tortillas, cheese, and corn mixture. Cut each quesadilla into quarters (a pizza slicer is very handy in this regard).
Note: This photo is just of the filling. Sadly, we were so hungry, and the quesadillas were so good, that I forgot to snap a shot of the totally finished product.
Recipe: Shrimp and Grits
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Well, I promised that I’d be back soon, with “stories from the road” in tow. Unfortunately, while on the road, I was struck with a mystery virus and had to take an emergency Friday morning flight back to Atlanta in order to spend that afternoon and evening in the hospital. So, I never saw downtown Austin, and I never even made it to San Antonio (where I was supposed to have a romantic weekend away with my honey). Boo!
In any case, apologies for my lack of Texas-related tales. Instead, here’s a delicious recipe I made before I departed. It’s adapted from Cooking Light magazine, and it really turned out well. Careful not to overcook the grits; for those of you not raised in the South, pull them off the heat while they still look a little runny (the five minutes of suggested cooking time should be plenty), and they’ll firm up as you add the cheese. Enjoy!
- 1/2 cup chopped Canadian bacon
1 cup red bell pepper strips
1 cup green bell pepper strips - Kernels from 4 small ears of corn
1 (10-ounce) can diced tomatoes and green chiles, drained
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup chopped green onions
1 2/3 cups fat-free milk
1 (16-ounce) can fat-free, less-sodium chicken broth
1 cup uncooked quick-cooking grits
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
Cook bacon in a skillet over medium heat 3 minutes or until lightly browned, stirring frequently. Add bell peppers; cook 10 minutes, stirring occasionally. Add tomatoes; cook 5 minutes. Add shrimp; cook 3 minutes (or until no longer translucent). Stir in green onions; remove from heat and keep warm.
Combine milk and broth in a saucepan. Bring to a boil, and stir in grits. Bring to a boil; reduce heat, and cook for 5 minutes or until thick, stirring occasionally. Remove from heat and stir in cheese. Serve shrimp mixture over grits.
