Tag Archives | appetizer

Kale and Corn Quesadilla with Siracha

kale and corn quesadillaAnything can be a quesadilla.

Thanks to Food52 for this great idea of using kale instead of the usual spinach, along with the last of this summer’s fresh corn.  This reheated great in the toaster oven the following day.

Kale and corn quesadilla

Ingredients

  • 4-5 leaves of kale, stems removed and chopped into 1-inch ribbons
  • 2 ears of fresh corn, shucked and sliced from cob
  • 1/4 pound sliced Monterey Jack cheese (you can use shredded, but it tends to fall out of the sides while cooking)
  • 1 small shallot, chopped
  • 1 clove garlic, mashed
  • mixture of chopped fresh herbs (whatever you have on hand-parsley, basil, cilantro, etc.)
  • olive oil
  • splash of vinegar
  • large tortillas (flour or multigrain)
  • salt and pepper to taste

Place kale leaves in a large bowl. Add 1 Tbsp olive oil and massage into the leaves. Use your hands and massage it in well.

Add corn, shallot, another Tbsp. olive oil, garlic, herbs, and a splash of vinegar (apple cider, or champagne). Mix well. Season with salt and pepper.

Heat a small amount of oil in a large skillet (I used saffron) over a low to medium flame.

Once oil is hot, add tortilla.

Lay slices of cheese over tortilla.

Spoon kale mixture over cheese and top with another tortilla.

Cook until underside of tortilla starts to brown and crisp. Carefully flip the tortilla. You might have to use two spatulas. Cook until other side is similar to first side.

Carefully remove from skillet, place on cutting board, and cut with a pizza cutter or sharp knife.

Serve with Siracha and plain nonfat Greek yogurt.

Makes 2 quesadillas.

*These can also be assembled on a large baking sheet and baked in the oven at 400 degrees for approximately 6-8 minutes. Brush outsides of tortillas with olive oil first so that they will crisp up.

http://fiercelyfresh.com/2013/09/kale-and-corn-quesadilla-with-siracha/

kale and corn quesadilla

 

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Bite-size Caprese skewers (also, it’s been quiet over here)

IMG_3692-EditFrom time to time, I think about the fact that technology is evolving almost at the speed of light.  As soon as something new comes out and is purchased, a newer, faster, and prettier one is right behind it.

Even more often than that, I think about how so many people, as they age, have given up on technology.  They don’t bother to learn or invest in it anymore.  They’ve thrown their hands up in the air and declared “I’m done”.  Technology has, for the most part, passed them by.  Many of my own peers, who own iPhones and iPads, don’t really have a handle on how they work or interact within a network or system (cue my husband’s eyes rolling at the mention of Apple’s Cloud).

Recently, I was at a work seminar sitting next to a coworker who is about 10 years my senior.  Her phone rang-a brand new Samsung Galaxy.  She became flustered and said she didn’t know how it worked or how to answer it.  She accidentally cut the call off.  She said she had told her husband she wanted a phone that would take pictures, but that it was too “newfangled” for her to figure it out. I simultaneously felt amused, and then…dare I say it?  yeah…Pity.

Then I wondered, when is this going to happen to me?  When am I going to become so frustrated and overwhelmed at the speed of development that I simply don’t want to learn anymore?  When will I decide I can’t be bothered to keep on keeping up?

It’s been quiet here at Fiercely Fresh because I’ve moved from WordPress to self-hosting and it’s been frustrating, to say the least.  I want to do more creatively with the style of the blog, but can’t do it within the constrains of WordPress.com. I’m pretty proud that I have managed to set up hosting, install WordPress and (this was a biggie) migrate all of my blog content to my new server.  It took me a day and a half of emailing tech support and watching tutorials, but I did it (and saved myself $129 that WordPress wanted to charge me to do it!).  I like to think that in this case of Me vs. technology, I kicked some megabutt.

So while I’ve crossed this hurdle of getting the site moved, I’m still trying to figure out the design without knowing a lick of computer code. So be patient…better things are coming.

We’ve been in the midst of a heatwave this past week, so sitting in front of the computer screen figuring things out has been an acceptable way to pass time.  These days when the temperature peaks at 100 degrees don’t lend themselves to turning on the stove to cook.  A little cold finger food feels just right.  I made a snack-as-a-meal described to me by a friend…an appetizer served to her at a party.  I’ve been crazy about Sungold cherry tomatoes this year and they were perfect in these bite-sized Caprese salads.  Each toothpick or appetizer skewer =one cherry tomato + a small piece of fresh mozzarella + a basil leaf.  Drizzle a little balsamic vinegar or olive oil over the skewers.  Bite-sized perfection!

 

 

 

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Lately…

I may have a slight obsession with vanity plates.
Lawman I’m not usually a tea drinker, but this day it seemed right.Tea Can’t wait to install these on the grill.  Cooks who say they don’t like/need fancy gadgets are lying!grilllitWas going to save this for the beach, but already started it.  Has anyone read it?
book Chesapeake Bay BridgeBay BridgeThe first of probably a hundred tomato sandwiches that will be consumed this summer.
tomato sandwiche Figs, pistachios, lavender honey and goat cheese.  You know…just an appetizer.akinator I am addicted to the app, akinator!IMG_1610 Missed this guy for the past two weeksZigsA quiet celebration
birthdayAt 48, my brother became a first-time dad!  Brooke

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