Salsa Stoup and Double Decker Baked Quesadillas

This was good, but I didn't like the stoup by itself, it was only good for dipping. The kids liked and said they would want it again.

This recipe is from Rachael Rays Book of 10

Ingredients:

2 tblsp. vegetable oil

2 jalapenos seeded and diced

1 green bell pepper chopped

1 onion chopped

3 celery ribs chopped

3 garlic cloves chopped

salt and pepper

1 28oz. can stewed tomatoes

1 28oz. can crushed tomatoes

2 cups vegetable stock

3 tblsp. chopped cilantro

6 flour tortillas

1 cup shredded cheddar

3 scallions chopped

1 cup shredded pepper jack cheese

sour cream for topping

Make It:

Preheat oven to 300. Heat a medium soup pot over medium high heat. Add the vegetable oil, jalapenos, bell pepper, onion, celery, and garlic. Season with salt and pepper, then saute the veggies for 5 minutes. Add all the tomatoes and the stock and bring to a boil. Reduce the heat to a simmer and stir in the cilantro. Paint one side of the tortillas with oil and place them, oiled side down, on a large cookie sheet. Mix the scallions with the cheddar, and divide between the tortillas evenly. Top with another tortilla and top each of those with equal amounts of the pepper jack cheese. Set the last tortillas on top and brush the tops with oil. Bake the quesadillas for 10 minutes, then cool or 5 minutes to set. Cut each into 6 wedges. Serve each bowl of stoup with 3 wedges of quesadilla alongside and sour cream for topping. Enjoy!

Special note: I had to bake the quesadillas for 30 minutes to get them crispy.

Frito Boats with Tex-Mex Chili

Ingredients:

1 pound ground beef

2 bell peppers, diced

1 onion, diced

1 14oz. can diced tomatoes

1 can rotel brand diced tomatoes and chilies

2 cans black beans, drained and rinsed

2 tblsp. new mexico chile powder

2 teas. paprika

1 tblsp. granulated garlic

1 tblsp. pasilla chile powder

1 tblsp. cumin

1/4 cup chopped cilantro

1 bottle good quality beer

salt to taste

1 cup corn(optional)

Fritos

cheddar cheese, grated

Make It:

Heat a large pot over medium heat. Add meat brown breaking up meat with your spoon. Once meat is browned, drain off half of the grease, add peppers and onions. Stir and brown until softened. Add beer and allow to reduce by half. Add seasonings, tomatoes, rotel, corn and black beans, stir to combine. Bring to a boil, reduce heat and simmer for an hour. Place two handfuls of fritos in a bowl, top with chili and cheese. Enjoy!

Special Note: If the chili is too thin. Spoon 2 tablespoons of liquid off the top and place in a separate pan, whisk in 2 tablespoons flour, stir to combine. Whisk into chili and allow to simmer for 15 minutes more.

Roasted Orange Vegetables

Ingredients:

1 yam or sweet potato, peeled and cut into bite size pieces

1 butternut squash, peeled cut into pieces a little bigger than bite size

2 carrots, sliced into small pieces

butter

1 tblsp. vegetable oil

salt

Make It:

Make sure your squash pieces are biggest and carrots are smallest, because the squash is softest and will cook the fastest. Preheat oven to 425. On a baking sheet toss all vegetables with vegetable oil. Place in oven and roast for 20 minutes, until all are tender, the carrots will be the hardest so I check them. Dot with butter and sprinkle with salt, lightly stir to combine. Enjoy!

Abundant Harvest Box and Farmers Market

This week in our box we got apples, pears, shallots, gold potatoes, yams, turnips, broccoli, cabbage, butternut squash, arugula, radicchio, carrots, rosemary, and dill. From the farmers market I picked up green beans, grape tomatoes and yellow grape tomatoes(Kili was very excited to still get tomatoes) oranges, red and yellow onion, and mushrooms.

Menu for November 23rd - November 29th

Thanksgiving week! I am making a menu for this week, but with the holiday it might not happen. I never know how many leftovers we will have or how often we will want to eat them.

Monday- The game this week is Tennessee Titans at Houston Texans. So I decided to do a tex-mex theme. Frito boats with tex-mex chili, broccoli

Tuesday- Recipe day from Rachael Rays Book of 10 Salsa stoup and double decker baked quesadillas, fruit salad

Wednesday- Order out and Thanksgiving prep

Thursday- Thanksgiving! Whole pig, roast turkey, roasted red potatoes, stuffing, green bean casserole

Friday- Leftovers

Saturday- Rigatoni with meat sauce, broccoli

Sunday-

Shredded Pork Tacos

Ingredients:

2 pork sirloin or tri-tip(I get the 3 pack from costco)

2 jars green salsa

1 bell pepper, cut into strips

1 onion, cut into strips

2 jalapenos, diced, seeds removed if you like

1 or 2 anaheim chiles, cut into rings

1/4 cup chopped cilantro

juice from 2 limes

1 tblsp. cumin

1 cup beef broth

salt and pepper

taco shells

favorite taco toppings

Make It:

Put all ingredients in crock pot and stir. Cook on high for 4 hours or for 6 hours on low. When done pull out meat and veggies and shred up. Add juice from crock pot to moisten meat, make sure you don't add to much. You don't want it to be to wet. Serve in a taco shell with your favorite toppings. Enjoy!

French Fried Onion Baked Chicken

This recipe is straight off the french's onion can, and it is delicious!

Ingredients:

4 boneless skinless chicken breasts

2 cups french fried onion, crushed to make small crumbs

salt and pepper

1 egg, beaten

Make It:

Preheat oven to 400. Salt and pepper chicken. Dip chicken into egg, then into onion crumbs. Press firmly to adhere. Spray a baking sheet with pam, and place chicken on it. Bake for 20 minutes. Enjoy!