Kale and Mushroom Open Faced Quesadilla

It seems like we are always consuming tortillas in my house, whether that be flour or corn tortillas. Maybe because we have the usual taco Tuesday, or taco Thursday for that matter. One of my son’s favorite lunch time meals is probably a cheese quesadilla, and a couple of weeks ago, when I got back from our farmer’s market, I decided to use some of the things I had laying around and make something for my wife. I had some white cheddar cheese that I needed to use up, and that’s when this idea came up to make an open faced quesadilla. Now sure, feel free to fold this sucker over, I don’t mind, but whatever the case, the combination of these ingredients was really, really great, plus it’s meatless, so it’s even better.

Kale and Mushroom Quesadilla Recipe
Kale and Mushroom Quesadilla Recipe

Let’s get started.

Ingredients:

  • 1 flour tortilla
  • 1 tsp canola oil
  • 1/2 cup of lacianto kale, chopped
  • 1/2 cup portabella mushrooms, chopped
  • 1/2 cup white cheddar cheese, cubed

Start by heating a skillet on medium-low heat. Add in the canola oil, and bring it up to temperature.

Add in the kale and the mushrooms, and cook until the kale is nice and tender, about 15 minutes. Stir periodically.

Kale and Mushroom Quesadilla Ingredients
Kale and Mushroom Quesadilla Ingredients

When the kale and mushrooms are softened, remove and place them in a bowl, and wipe out the skillet.

Return the skillet to the stove on medium-low heat, and add in the flour tortilla. Top with about 3/4 of the white cheddar cheese, then scatter the kale and mushrooms over the top. Place any remaining cheddar cheese on top of the mushrooms and kale.

Kale and Mushroom Quesadilla Recipe
Kale and Mushroom Quesadilla Recipe

Slowly cook the quesadilla until the tortilla gets nice and crisp and golden, and the cheese fully melts. Feel free to place a cover on the skillet to assist with melting the cheese.

When the cheese is fully melted, plate and serve.

The combination of kale and mushrooms in itself it awesome, but then you get this great sharpness from the white cheddar cheese that brings it all together. My wife loved it, and I loved every second making this for her. Hope you enjoy!

Kale and Mushroom Open Faced Quesadilla
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 flour tortilla
  • 1 tsp canola oil
  • ½ cup of lacianto kale, chopped
  • ½ cup portabella mushrooms, chopped
  • ½ cup white cheddar cheese, cubed
Instructions
  1. Start by heating a skillet on medium-low heat. Add in the canola oil, and bring it up to temperature.
  2. Add in the kale and the mushrooms, and cook until the kale is nice and tender, about 15 minutes. Stir periodically.
  3. When the kale and mushrooms are softened, remove and place them in a bowl, and wipe out the skillet.
  4. Return the skillet to the stove on medium-low heat, and add in the flour tortilla. Top with about ¾ of the white cheddar cheese, then scatter the kale and mushrooms over the top. Place any remaining cheddar cheese on top of the mushrooms and kale.
  5. Slowly cook the quesadilla until the tortilla gets nice and crisp and golden, and the cheese fully melts. Feel free to place a cover on the skillet to assist with melting the cheese.
  6. When the cheese is fully melted, plate and serve.

 

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Kale Chips with Parmesan Cheese

Kale chips are one of those awesome snacks, that amazingly enough, that all of my kids eat. I’ve always been surprised that my kids love them, probably because it has the word chip in it, and trust me, my kids love chips. As I normally bake the standard curly kale, especially when it is on sale, I decided to try something different this time around. When I went to my farmer’s market last weekend and visit with my favorite farmer’s, they had a bunch of lacinto kale, commonly known as dinosaur kale, and it looked really good. When I asked them about the kale, they really came out with excitement and stated it was their favorite and that it was less bitter. I was sold, and that night I decided to make these baked kale chips with parmesan cheese as an appetizer for the family.

Kale Chips with Parmesan Cheese
Kale Chips with Parmesan Cheese

These were so good, and if you are not a kale fan I dare you to try them, that they were instantly gone. I kind of wished I would have bought two heads of the lacianto kale, but maybe I’ll do that this weekend instead.

Let’s get started.

Ingredients:

  • 1 head of lacianto kale, rib removed from each leaf
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 cup grated parmesan cheese

Simple stuff, and that’s what I love about these. The farmer’s had it right, these kale chips were slightly less bitter than the standard kale, and now I’m a total fan. I always thought that because the lacianto kale was a bit thicker that it would not make for a great kale chip, but now I know I was wrong the whole time, and that’s a darn shame.

Preheat your oven to 325 degrees.

During this time, prepare your kale, and make sure you remove the leaves from the ribs. Place these into a bowl, and drizzle with olive oil and season with the salt. Use kitchen latex gloves for easier cleanup if you have them, and lightly toss the kale, ensuring that all of the leaves are lightly coated.

How to make kale and parmesan chips
How to make kale and parmesan chips

If you have parchment paper, go ahead and use it and line a baking sheet with it. If not, don’t worry. Line your kale leaves onto the sheet, being careful not to overlap them. You can bake these in batches.

Place them into the oven and bake for about 15 minutes, or so, until they are nice and lightly crisp. Once they are lightly crisp, take a bit of the parmesan cheese and sprinkle onto the kale chips.

Bake another few minutes, then remove from the oven and serve. Repeat with all remaining kale.

The kale itself was awesome. No kidding. I know everyone is tired of hearing about kale, but not only am I a fan, but I’m totally sold on this lacianto kale. These are a must make, especially with the grated, and lightly melted parmesan cheese. Hope you enjoy!

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Corn and Zucchini Pizza

I swear I think we ate pizza all weekend long. This is not a bad thing, trust me. I think we had thrown in a couple of frozen pizzas on Saturday night, and I ended up eating leftover frozen pizza from a few batches back for breakfast on Sunday, and then I had two batches of pizza dough, only to be used on the KettlePizza. Yep, it was that kind of weekend, but I was definitely OK with that. Have I mentioned that I could probably live off pizza, or heck tacos for that matter? This was actually great timing as I was able to cook down a lot of my tomatoes and make a great pizza sauce, use up more of my zucchini, and use up some leftover corn that we received from some farmer. I’m not sure why I decided to come up with this corn and zucchini pizza, but am I glad I did! Both my wife and I kind of giggled as it had so much flavor and the pop from the corn really made this pizza shine. It was so good, I ended up making three of them!

Corn and Zucchini Pizza Recipe
Corn and Zucchini Pizza Recipe

Let’s get started.

Ingredients:

  • 1 batch of your favorite pizza dough, tossed into about a 14″ round
  • 1 cup of your favorite pizza sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup of sliced zucchini
  • 1 cob of cooked corn, kernels reserved
  • 1 shallot, thinly sliced, optional
  • 1/2 cup portabella mushrooms, sliced, optional
  • 1/2 tsp salt, to taste
  • 1/4 tsp garlic powder, optional

I use a KettlePizza, however if you are not using this, heat your oven to the highest temperature with the pizza stone in there for preheating.

During this time, make the pizza.

Once the dough is formed, lightly dust a pizza paddle with the light corn meal so that it will slide off easily, and then add the formed pizza dough.

Next, top with the sauce, and then with cheese. Layer on the corn, and zucchini, along with the shallots and mushrooms if you are going that route. Sprinkle with the salt and garlic powder, and place into your KettlePizza, or oven, and cook until the crust is nice and golden and everything has cooked through.

How to make a corn and zucchini pizza
How to make a corn and zucchini pizza

 

Seriously, this was one of the better pizzas I have made. My wife and I could not stop eating it. We would slice it, then walk away from it thinking we were done, then slice more, and well that pretty much continued until the pizza was all done.

Corn and Zucchini Pizza Recipe
Corn and Zucchini Pizza Recipe

If you are looking something beyond meat lover’s style pizza, give this one a shot. To be honest, I did not miss the meat on this pizza, it was that great. Hope you enjoy!

Corn and Zucchini Pizza
Author: 
Recipe type: Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 batch of your favorite pizza dough, tossed into about a 14" round
  • 1 cup of your favorite pizza sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup of sliced zucchini
  • 1 cob of cooked corn, kernels reserved
  • 1 shallot, thinly sliced, optional
  • ½ cup portabella mushrooms, sliced, optional
  • ½ tsp salt, to taste
  • ¼ tsp garlic powder, optional
Instructions
  1. I use a KettlePizza, however if you are not using this, heat your oven to the highest temperature with the pizza stone in there for preheating.
  2. During this time, make the pizza.
  3. Once the dough is formed, lightly dust a pizza paddle with the light corn meal so that it will slide off easily, and then add the formed pizza dough.
  4. Next, top with the sauce, and then with cheese. Layer on the corn, and zucchini, along with the shallots and mushrooms if you are going that route. Sprinkle with the salt and garlic powder, and place into your KettlePizza, or oven, and cook until the crust is nice and golden and everything has cooked through.

 

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Zucchini Bread French Toast

I’m a big fan of the weekend. I’m most certainly everyone is as well. I mean what is not to love love about the weekend, whether it be a lazy Sunday morning, or the fact that you simply do not have to rush to get to work, only to repeat that routine Monday through Friday. Weekends are important to me just for the simple fact that we can unwind, figure things out on a slower pace, and cook great food.

This past weekend was no exception. As my kids slept in (that seems to be the thing with them now; literally sleeping in to around ten in the morning), I decided that I would make a great use of some leftover zucchini bread I had made. Granted, I pretty much know my kid’s breakfast routine, whether that is a few chocolate chip pancakes, or a spread of nutella on toast, to the classic box 1 or box 2 of random cereal, but when I’m home, I like to make them something warm, and on the stove. As my kids love French toast, I decided I would take a spin on the classic, and see how making zucchini bread French toast would turn out. It turned out awesome!

Zucchini Bread French Toast Recipe
Zucchini Bread French Toast Recipe

Let’s get started.

Ingredients:

  • 2 whole eggs, beaten
  • 1 cup of milk
  • 1 tsp cinnamon powder
  • 1/2 tbsp light brown sugar
  • 2 thick slices of cooked zucchini bread
  • unsalted butter
  • Syrup

To a bowl, add the eggs, milk, cinnamon powder, and light brown sugar. Beat, and beat well.

On medium heat, add a large skillet, and add about one tablespoon of unsalted butter, and let it melt. Swirl it around.

Take a slice of zucchini bread, and be careful as the bread should be on the moist side, and dunk it into to the egg mixture, making sure to coat all sides.

Zucchini Bread French Toast
Zucchini Bread French Toast

Cook for a few minutes, on each side, or until the egg mixture is cooked through. Remove, and repeat.

Serve immediately with syrup or powdered sugar.

My daughter, who loved the zucchini bread in the first place, loved this French toast. It was moist, had that great note of cinnamon, and was balanced with her powdered sugar and syrup. Yes, she uses both. My son on the other hand, and the one who was skeptical of the zucchini bread in the first place as he could see some grated ‘vegetable’, got into this thing and took it down!

If you are looking for something to do with your leftover zucchini bread, give this one a shot. It’s a great, moist, and delicious take on a breakfast classic. Hope you enjoy!

Zucchini Bread French Toast
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 whole eggs, beaten
  • 1 cup of milk
  • 1 tsp cinnamon powder
  • ½ tbsp light brown sugar
  • 2 thick slices of cooked zucchini bread
  • unsalted butter
  • Syrup
Instructions
  1. To a bowl, add the eggs, milk, cinnamon powder, and light brown sugar. Beat, and beat well.
  2. On medium heat, add a large skillet, and add about one tablespoon of unsalted butter, and let it melt. Swirl it around.
  3. Take a slice of zucchini bread, and be careful as the bread should be on the moist side, and dunk it into to the egg mixture, making sure to coat all sides.
  4. Cook for a few minutes, on each side, or until the egg mixture is cooked through. Remove, and repeat.
  5. Serve immediately with syrup or powdered sugar.

 

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