"Quesadillas"

This recipe's name was "quesadillas" but I don't think that's very fitting. I also can't think of a good name for it. Oh well. Eva loves these dipped in sour cream.

1 small red onion, chopped

1/2 red or orange bell pepper, chopped

7 oz. canned corn (1 c. frozen works well too)

1 can black beans

1 c. cheddar cheese

1 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1 Tbsp. honey

corn tortillas

salsa

Heat oil in a pan and cook onion and pepper for 3 minutes. Add corn and beans and cook for about 2 minutes or until onion and pepper are soft. Add vinegar and honey and heat for about 1 minute then remove from heat. Spread half of each tortilla with salsa. Top with corn mixture and some cheese. Roll the tortillas and put on a cookie sheet. Sprinkle with cheese. Broil until filling is hot and topping is golden brown.

*Can add shredded chicken if desired.

Chicken Piccata

This recipe is for Bethany. Here's a recipe with balsamic vinegar AND capers. You'll be the best, best wife ever! :)

2-4 chicken breasts (cut in half & tenderized) or 4-6 chicken tenders

1 yellow onion, chopped

1 red bell pepper, sliced

1/4 c. capers

1/4 c. black olives, sliced

2 garlic cloves, minced

4 small tomatoes, sliced in wedges

1 Tbsp. chicken bouillon

1/4 c. balsamic vinegar

Saute chicken in oil in a large pan. Remove chicken. In the same pan, saute onions and peppers in the oil. Add chicken, tomatoes, olives, garlic, bouillon, vinegar and capers. Simmer until balsamic vinegar thickens (about 12-15 minutes). Serve over rice.

Yumminess in a bowl

This dip tastes amazing and is so easy. Jason and I devoured it so quickly.

Found here

White Bean and Artichoke Dip

2 cloves garlic
2 (15 ounce) cans white beans (drained and rinsed)
1 (15 ounce) can artichoke hearts (drained)
3 tablespoons fresh lemon juice
1 teaspoon red pepper flakes
1 tablespoon chopped fresh rosemary
Salt and pepper, to taste

1. In the bowl of a food processor, add the garlic, white beans, artichoke hearts, lemon juice, red pepper flakes, and rosemary. Blend until smooth.

2. Season with salt and pepper and stir. Serve with bread, crackers, vegetables, or chips.

Creamy Tomatillo Ranch Dressing

1 package Hidden Valley Buttermilk ranch Dressing mix
2/3 buttermilk
2/3 cup mayonnaise
2/3 cup sour cream
2 tomatillos (remove husk, cut quarters)
1/2 bunch cilantro
1 clove garlic, minced
juice from 1 lime
1 jalapeño pepper ( no seeds)
Combine all ingredients in blender. Blend well. Refrigerate

Cafe Rio Style Rice

5 Cups water
4 teaspoon chicken bouillon
4 teaspoon garlic minced
1/2 bunch cilantro
1 can green Chiles
3/4 teaspoon salt
1 Tablespoon butter
1/2 onion
21/2 cup rice

Blend cilantro green Chiles, and onion together in food processor.
Bring water to a boil and add all ingredients, simmer cover 30
minutes.

Best pizza I ever made

Have you seen the Food Network show The Best Thing I Ever Ate? Well, if you have then imagine this is my episode of the best pizza I ever made. And maybe even the best pizza I ever ate, which is saying a lot considering the amazingness of Pizzeria 712. The crust alone is to die for, so don't cheat and make a different crust or buy something pre-made - it's worth the time (oh, did I mention you need to start it about 6 hours before you want to serve it?) And without further ado, I give you:

Pizza Bianca with Goat Cheese and Greens

Crust

• 3/4 cup warm water (105°F to 115°F)
• 1 1/2 teaspoons dry yeast (from 1 envelope)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon salt
• 1 3/4 cups (about) unbleached all purpose flour

Seasoned oil

• 2 tablespoons extra-virgin olive oil
• 1 large garlic clove, minced
• 1/4 teaspoon dried crushed red pepper

Topping

• 1 bunch Swiss chard (about 10 ounces), white ribs cut away
• 2 tablespoons extra-virgin olive oil
• 1 large garlic clove, minced

• Yellow cornmeal
• 8 ounces whole-milk mozzarella cheese, coarsely grated
• 4 ounces soft fresh goat cheese, crumbled (about 1 cup)

For crust:
Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil and salt, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.

Meanwhile, prepare seasoned oil:
Mix oil, garlic, and red pepper in small bowl. Let stand 1 hour.

For topping:
Cook chard in large pot of boiling salted water until just tender, about 2 minutes. Drain. Rinse under cold water; drain. Squeeze dry, then coarsely chop. Heat 2 tablespoons oil in small skillet over medium heat. Add garlic and stir 30 seconds. Add chard and stir 1 minute. Season to taste with salt.

Preheat oven to 500°F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes.

Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet. Sprinkle mozzarella over dough, leaving 1-inch border. Scatter chard over mozzarella. Top with goat cheese. Brush crust edge with some of seasoned oil. Set aside 2 teaspoons seasoned oil; drizzle remaining oil over pizza.

Bake pizza until crust is brown, about 15 minutes. Remove from oven; brush edge with seasoned oil and serve.

Recipe found HERE

Jessie's variations:

I also added some fingerling potatoes on top. Just boil the potatoes until tender (about 10 minutes), slice thin and arrange on top of the chard. I also sprinkle a little bit of garlic salt with the cornmeal on the bottom.

Sweet and Savory Coconut Rice

So tonight I made this as a side dish to our dinner. Oh. So. Yummy ...

2 c. white or Jasmine rice
1 can coconut milk
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp. white sugar
Handful of chopped green onions, plus chopped green onion tops for garnish (we're using the whole animal here...)
Black pepper to taste

Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary.

recipe found here