Make Yourself a Dang Quesa-dill-a!

This post has been linked to Eat at Home.

A trophy for the first person who can tell me what movie that line comes from! All the boys in our house can quote practically every line from every movie they've ever liked—and they did like that movie. The quoting of media soundbites makes it in to the common vernacular of our family's everyday speech.

Okay,… if you've given up guessing, I'll tell you. The movie is Napolean Dynamite.

I'd imagine that Napolean's version of a quesadilla would involve a flour tortilla and mounds of grated cheese. It is after all, a staple in our house as well. Today, we're going to kick up the quesadilla a few notches and give it the wow! factor—the likes of which, I'm sure Napoleon has never seen.

The boys had gone off in different directions the other night so I whipped up these chicken-mushroom quesadillas for my husband and me. I'm thankful that I made enough for the boys to have some when they got home later that night. They were delicious. They were easy to throw together with healthy, fresh ingredients. My husband and I both agreed, they were restaurant quality!

These would make a nice dinner meal adding a side and or salad. Or you might consider having them with soup: corn chowder, tomato or black bean. Whatever you choose, give these a try, you won't regret it!

Chicken-Mushroom Quesadillas

Adapted from Ellie Krieger

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 8 ounces white button mushrooms, coarsely chopped (about 3 cups)
• 3 cloves garlic, minced
• 2 cups cooked diced skinless boneless chicken breast (1 breast half)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 2 cups spinach leaves, coarsely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 10-inch flour tortillas (preferably whole-wheat)
• 1 cup shredded sharp cheddar cheese (4 ounces)
• butter (for lightly spreading on tortillas)
• 1/2 cup salsa
• 1/4 cup reduced-fat sour cream

Heat the oil in a large skillet over medium heat. Add the onions and mushrooms and cook, stirring occasionally, until the mushroom water has evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook, stirring for 1 minute more. Add the chicken, cumin, chili powder, and oregano and stir until all the spices are incorporated. Stir in the spinach, salt and pepper and cook until the spinach is wilted, about 2 minutes.

Lay the tortillas on a flat surface. Sprinkle half of each tortilla with 2 tablespoons of shredded cheese. Spoon 1/4 of the chicken mixture on top of the cheese on each tortilla, then top each with 2 more tablespoons of cheese and fold the tortillas over into half-moon, pressing down lightly to seal them closed.

Spread a little butter on both sides of tortilla and place in skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until lightly browned and the cheese is melted, about 3 minutes per side. Repeat with the remaining quesadillas. Slice each quesadilla in half. Serve with the salsa and sour cream.

Yield: 4 Servings

Strawberry and Chocolate Mousse Parfaits

Valentines day just doesn't seem complete without some form of chocolate and strawberries. Perhaps it is a bit early to be purchasing them. Who can resist, though, the sweet, juicy goodness of a strawberry. To me, it is "nature's candy."

I do tend to be more of a food purist. I prefer to avoid process foods in all forms. The reality is, however, that I do sometimes sneak them in for the sake of convenience. For me, this is an exception, not the rule. Therefore, for the purposes of this recipe, I have incorporated half a package of instant pudding. It makes for a wonderful consistency.

This dessert will be a perfect ending to a nice valentine dinner. How will you be spending your Valentines Day this year?

Strawberry and Chocolate Mousse Parfaits

• 12 ounces fresh strawberries
• 4 ounces dark or milk chocolate, shaved
• 1 cup milk
• 1/2 pkg. 4 serving size instant vanilla pudding
• 4 ounces cream cheese, softened
• 1/4 cup confectioners sugar
• 1/2 cup whipping cream, whipped

Slice strawberries, keep four whole as a garnish for the middle

In a small bowl, whisk together the milk and the pudding mix. Refrigerate until firm and set about 10 minutes.

In a medium size mixing bowl beat the cream cheese and sugar together until light and fluffy. Beat in the prepared pudding. Fold in the whipped cream. Refrigerate until chilled about 30-45 minutes.

In parfait, champagne glasses or other glassware, evenly distribute the mousses between 4 glasses. Sprinkle each parfait with shaved chocolate. Garnish with strawberries.

If not serving immediately, refrigerate parfaits covered with plastic wrap.

Notes: You can substitute the shaved chocolate for cookie crumbs if desired.

This recipe can easily be doubled.

Yield: 4 servings

Big Fat Wednesday

Perhaps it is not very comforting to go to a food blog and see the words big and fat consorting together in the title. Not to worry. We are taking a little diversion from food today to introduce you to a member of our family. She would be of the canine variety and her name is Maddie. A few years back our college son dubbed her "The Big Fat." The name stuck—at least with some— okay,… a lot of us. The irony is that for a Corgi—a Pembroke Welsh Corgi that is, she is quite small.

Have I mentioned that we we love our little dog? She is the best pet we have ever had. She is so much fun—full of personality, energetic, and a great addition to our family. She is so cute with her long ears and her little legs. Don't let those legs fool you—she can outrun all of us.

Do you see the pleading in her eyes to please, please throw the ball for me? Fetching her blue ball is one of her favorite pastimes. To her deep regret, Maddie is never permitted to enjoy the meals prepared in our home. She has her own food and treats. However, she is a constant presence at the feet of all those seated at the Packed Table.

Beef Tagine with Butternut Squash with Scallion Couscous

So what exactly is a Tagine? I had to ask the same question. "It is a Moroccan dish named after the special pot in which it is cooked." Phew, thank you Wikipedia. You can go here to read more about it and see a picture.

This dish is touted, as "ready in 40 minutes." And it was. The most time-consuming part is cutting the butternut squash—mmmmmm butternut squash—so worth it! It's such a nice complement to this dish.

The flavors in this are very bold. In fact, I put it all together and left it simmering on the stove while I ran to pick up my son from piano lessons. His piano teacher asked me, "Have you been cooking?" The aroma had followed me. Thankfully, she said it smelled great! The taste of this dish was just as robust as the aroma. The Packed Table gave this great reviews! Again, a lot going on—but it was a wonderful blend of spices (including cinnamon), that melded nicely with the beef and the squash. Served with couscous, all the flavors integrate nicely . If you're preparing this for young children, you may want to cut the amount of crushed red pepper that you use, or omit it altogether.

Beef Tagine with Butternut Sqash

with Scallion Couscous

Adapted from Cooking Light

• 2 teaspoons paprika
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon freshly ground black pepper
• 1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 medium onion
• 4 garlic cloves, chopped
• 1/2 cup fat-free, lower-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
• 1/4 cup chopped fresh cilantro

Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.

Heat oil in a Dutch oven over medium-high heat. Add beef and onions; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover reduce heat, and simmer 30 minutes or until squash is tender. Sprinkle with cilantro.

Scallion Couscous

• 3/4 cup chicken broth
• 1/2 cup water
• 1 cup couscous
• 1/3 cup chopped green onions

Bring broth and water to a boil in a medium saucepan. Gradually stir in 1 cup uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with fork. Stir in green onions. Serve with the Beef Tagine.

Yield: 4 servings

Nutella Ravioli

Today is World Nutella Day! Oh happy day! We are big Nutella fans in our home. One son of mine (3rd in the rank), goes through it so quickly that I find it hard to keep enough on hand. I think he would be happy with a truck-load of it for his birthday. Although there are countless ways to enjoy this spread, his favorite way of eating it is simply spreading it on toast.

For those of you who have never tried it. Nutella is a wonderful, sweet, hazelnut-chocolate spread. In Italy they eat it like we eat peanut butter. You can check out the World Nutella Day website and find some great recipes here.

I thought these sweet raviolis looked so inviting. The recipe uses wonton wrappers filled with a dollop of Nutella and quickly fried, sprinkled with powdered sugar. They were much easier to make then I thought and oh, so delicious! My husband was so anxious to try them, he grabbed one while still hot and had Nutella spilling out everywhere. Too bad I didn't get a picture of that! The best time to eat them is after they have cooled slighty, about 5 minutes.

Start by placing a dollop of Nutella in the middle of the wonton wrapper. Brush all sides with egg.

Fold over to make a triangle, being very careful to press the sides together to seal.

Fry in oil about 45 seconds on each side, until lightly browned.

Sprinkle with powdered sugar and enjoy!

Nutella Ravioli

Adapted from Giada De Laurentiis

• 16 wonton wrappers
• 1 egg, beaten to blend
• 1 cup Nutella
• Vegetable oil, for frying
• Powdered sugar, for dusting

Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 Tablespoon (or a little less), of Nutella into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Repeat with the remaining wonton wrappers, egg, and Nutella.

Preheat the oven to 200 degrees. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees.

Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to a baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees oven just until they are heated through, about 7 minutes).

Arrange ravioli on serving plate and dust with powdered sugar.

Yield: 16 ravioli

Pepperoni Pizza Puffs

With Super Bowl Sunday quickly approaching , it's nice to have an easy, quick appetizer to add to any party. I found the recipe for these bite-sized babies from Cathy over at Noblepig.

You will want to double the recipe for these because they go FAST! For an extra bonus, they freeze well so if you find yourself with a house full of teenagers (often the case around here), you will be prepared. Also great for an after-school snack.

They have a bit of a kick to them thanks to the generous amount of pepperoni in them. If you have picky eaters, you may want to cut back on the amount of pepperoni.

The recipe calls for using a store bought pizza sauce for dipping. However, if you have some of the homemade Marinara Sauce I blogged about yesterday on hand, it is the perfect compliment. I got rave reviews from my crew for these mini bite-sized pizzas!

Pepperoni Pizza Puffs

Adapted from Noble Pig

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 4 ounces mozzarella cheese, shredded (about 1 cup)
• 4 ounces pepperoni, cut into small cubes (about 1 cup)
• 1/2 cup pizza sauce (or homemade marinara)
• 2 Tablespoons finely chopped fresh basil (opt.)

Preheat oven to 375 degrees. Grease a 24-cup mini muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini muffin cups. Bake until puffed and golden, 15-20 minutes.

Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil (opt). Sprinkle the puffs with the remaining 1 Tablespoon basil (opt). Serve the puffs with the pizza sauce for dipping.

Yield - 24 mini-muffins

Great Basic Marinara Sauce

After a weekend out-of-town, followed by a bad chest cold, I am back at it. I'm in catch-up mode now, behind on everything. Excited though to share today's recipe with you!

This is a great marinara sauce that is so versatile! It can be made ahead and frozen. You can use this as is for a simple vegetarian pasta with some fresh cheese sprinkled on top. Really though, the possibilities are endless. This recipe may be incorporated into many dishes, including but not limited to; pizza, lasagna, meat spaghetti, eggplant parmesan and as a dipping sauce for various appetizers.

Tomorrow I will be posting an appetizer I will be making for Super Bowl Sunday. The recipe will include this marinara, as the dipping sauce. In the coming weeks, I will be sharing other recipes that will include this hearty, robust sauce.

Saute onions and garlic in olive oil until translucent. Add the celery, carrots, salt and pepper until tender.

Add crushed tomatoes and bay leaves. Simmer for 1 hour.

Consider freezing half and using the other half for whatever dish you would like.

Marinara Sauce

• 1/2 cup extra-virgin olive oil
• 2 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, peeled and finely chopped
• 1/2 teaspoon sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 (32-oz) cans crushed tomatoes
• 2 dried bay leaves

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Yield: About 2 quarts (8 cups); 1 quart will serve 4 over pasta as a first course.