Tis the season for entertaining! Oven roasted chicken is an easy, delicious meal without breaking the budget. I made this chicken with root veggies, but you could easily swap your favorites. I am definitely adding brussels sprouts next time!
I have made lots of hummus in my life, but could never figure out how to get that super creamy stuff you get at the store. I found the secret. Squeeze the skins off of those little buggers. It is kind of a pain, but totally worth it. The texture is so creamy, you’ll be glad you did!
Back to school time is quickly approaching… Ugh! Although I am soaking up every last second of summer I do need to prepare somewhat for back to school. And also mentally prepare for the chaos to begin!
I have always wanted to make pizza on the grill. I have to admit I was a little nervous to throw the dough right onto the grill. I kept envisioning the dough falling down through the grates and making a huge mess. Thankfully that didn’t happen! Whew!
Now I am wondering why I didn’t try this sooner. It was so easy and oh so yummy!
I totally made this recipe by accident and I’m so glad I did! I was originally planning on making tacos with this recipe but I couldn’t get the tortillas to cooperate for the photos. Hmmm, what to do? Then it struck me… Quesadillas!
It was Sunday afternoon and we had a day full of projects, so this made the perfect quick and healthy lunch. My 5 year old loved them and ended up eating more of these than I did.
Super busy during the week? Make the quinoa mixture ahead of time and then assemble the quesadillas for a quick week night dinner. The mixture also works with tacos or a burrito if you prefer.
½ cup quinoa, cooked
¼ cup onion, diced
½ jalapeno pepper, diced or more for added heat
2 cloves garlic, minced
1 cup black beans, drained and rinsed
1 can diced tomatoes
½ teaspoon chili powder Package of whole wheat flour tortillas
Fresh cilantro, Greek yogurt, sliced avocado, salsa, shredded cheese, or any of your favorite toppings!
Cook quinoa according to package directions.
Heat 1 tablespoon of oil in a large skillet. Sauté onion and jalapeno pepper for 3 minutes.
Add minced garlic and sauté for 1 minute. Add cooked quinoa, black beans, diced tomatoes, and chili powder to the sautéed veggies. Cook for about 10 minutes, stirring occasionally. Set aside
Heat ½ tablespoon of oil in another skillet, preferably cast iron, over medium high heat.
Place tortilla in the skillet and spread about a ¼ cup of the quinoa mixture over the tortilla. Sprinkle with cheese, optional, and top with another tortilla. Cook for about 5 minutes, or until brown, and flip.
Cook for a few more minutes, until that side is brown.
Cut into pieces and serve with your favorite quesadilla toppings.