Song of the Day

A Change is Gonna Come - Seth Avett

This is just beautiful. :)

Quesadilla Cups

This is a Pampered Chef recipe summer made the other day. They are very light and refreshing. Its a unique combination of ingredients but they surprisingly complimented each other very well. And they are very pretty! (oh and this came with nutrition info and chef's tips. Those are at the end of the recipe if you're interested.)

What you need:
4 oz Monterey Jack cheese (summer used shredded, but i think the recipe wants a block)
3 (6-in.) flour tortillas
2 tsp vegetable oil (pretty sure Summer forgot to even use this and it was fine)
1 medium firm, ripe nectarine
1/4 cup roasted red peppers, drained and patted dry
1 serrano pepper, seeded
2 tbsp finely chopped red onion
2 tbsp finely chopped fresh cilantro
1 lime
1/4 tsp salt
Additional finely chopped fresh cilantro (optional)

What you need to do:
Preheat oven to 400°F. Cut cheese into twenty-four 1/2-in. cubes. Brush both sides of tortillas with oil. Stack tortillas and cut into eight wedges using Pizza Cutter for a total of 24 wedges. Press tortillas into cups of Mini-Muffin Pan. Place one cheese cube into each cup. Bake 5-7 minutes or until edges of tortillas begin to brown and cheese is melted.

Meanwhile, for salsa, dice nectarine and roasted pepper using Utility Knife. Finely chop serrano pepper, onion and cilantro using Food Chopper. Juice lime to measure 1 tbsp. Combine nectarine, peppers, onion, cilantro, juice and salt; mix well. Remove pan from oven. Cool cups in pan 2-3 minutes. Carefully remove cups from pan to serving platter. Divide salsa evenly among cups. Sprinkle with additional finely chopped cilantro, if desired. Serve immediately.

Nutrients per serving: (2 cups): Calories 70, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 6 g, Protein 3 g, Sodium 160 mg, Fiber 0 g

Cook’s Tip: Cook’s Tips: Be sure to choose a firm, ripe nectarine for this recipe. They are easier to dice and will prevent the salsa from becoming watery.
If desired, 1 medium peach or mango can be substituted for the nectarine.
Wear plastic gloves when working with serrano peppers. The juice can create a burning sensation on the skin.

Song of the Day

Be Set Free - Langhorne Slim

Creamy Lemon Shrimp Pasta

I loved this dish. It was very light and refreshing and super easy to make! Takes about 20 minutes and makes 6 servings.

What you need:
2 cups penne pasta, uncooked
1.5 lb uncooked, deveined peeled medium shrimp
1/2 cup chicken broth
6 oz cream cheese, cubed
2 tsp zest and 1 tbsp juice from 1 lemon
1/2 cup grated Parmesan
1/2 cup shredded mozzarella
1 tbsp chopped parsley

What you need to do:
Cook pasta in large saucepan as directed on package, adding shrimp to the boiling water for the last 3 minutes. Meanwhile, heat broth in large skillet on medium heat. Add cream cheese, zest and juice. Cook and stir 3-4 minutes or until cream cheese is melted. Drain pasta mixture. Add to cream cheese sauce in skillet with parmesan, mix well. Top with mozzarella, cover. Cook 3-4 minutes or until mozzarella is melted. Sprinkle with parsley.

Bacon Swiss Burger Casserole

This was a great comfort food for this rainy night! It is another Paula recipe so you know its good. And it was super easy. It serves 8-10. It overflowed my casserole dish and I had to use two additional ramekins to bake. I may half it next time.

What you need:
2 pounds ground chuck
1 cup chopped onion
1 (14.5 oz) can petite diced tomatoes, drained
1 cup ketchup (I would probably use 2/3 cup next time, it doesn't need this much)
1/2 cup mayo
1 tablespoon dijon mustard
1.5 teaspoons salt
2 cups shredded swiss
2 cups shredded sharp cheddar
1 (16 oz) package penne pasta, cooked and kept warm (I used shells instead)
1 cup panko (japanese bread crumbs)
10 slices bacon, cooked and crumbled

What you need to do:
Preheat oven to 350. Spray a 13x9 casserole dish with Pam. In a large skillet, combine ground chuck and chopped onion; cook oer medium heat until beef is browned and crumbly. Drain well. Add diced tomatoes, ketchup, mayo, mustard, and salt, stirring until combined. Stir in Swiss and Cheddar. Add pasta, stirring to combine. Spoon into prepared baking dish. Sprinkle with panko and bacon. Bake for 20-30 minutes.

**You can make this ahead of time and freeze up to 1 month. Thaw the casserole overnight in the fridge and bake at 350 for 20 to 30 minutes.

Shrimp Linguine

This is another recipe courtesy of Rachael. Thanks!

What you need:
3/4 lb. peeled shrimp
2 large plum tomatoes, diced
1/4 cup sliced green onions
1/3 cup grated parmesan cheese
8 ounces linguine
1 teaspoon evoo
2 garlic cloves, pressed
3/4 cup sour cream
1/2 cup evaloprated milk
S&P

What you need to do:
Cook pasta. Heat oil in skillet. Add shrimp & garlic & cook 3-4 minutes until shrimp is pink. Remove from heat, but keep warm. Heat sour cream and evaporated milk in skillet, but do not boil. Stir in parmesan cheese, add shrimp, tomaotes, onion, S&P. Pour shrimp mixture over pasta. Toss. Top with addl parm cheese.

Cream Cheese Pastry

These are a Carlisle Family Tradition, recipe courtesy of Rachael. I haven't personally made them yet but they sound amazing!

What you need:
2 packages crescent rolls
8 oz cream cheese
1/2 cup sugar
1 egg yolk (save the white)
1 tsp vanilla
powdered sugar
nuts
milk

What you need to do:
Unroll 1 tube of rolls and press seams together on a cookie sheet. Blend cheese, sugar (not powdered sugar), and egg yolk. Spread on rolls. Unroll 2nd tube onto wax paper, sealing seams. Put on top of other and pinch edges. Beat egg white and spread on top. Sprinkle with nuts. Bake at 400 for 10 minutes and then 350 for 10 minutes. Cool slightly and drizzle with powdered sugar that has been mixed with vanilla and milk. (Mrs. Carlisle does not measure the vanilla or milk, just adds to powdered sugar to get a drizzle consistency.)