I’ve written about quesadillas before- the five-minute, 3-ingredient kind.  These (from Guy Fieri) are a little more labor intensive, but they’re totally worth it.  They’re loaded with cumin-dusted summer veggies (tomatoes, bell peppers, jalapenos, corn, and red onions!) and oozing gooey cheese, with a super smoky chipotle sour cream on the side.  The recipe calls for grilling the corn but you can put the shucked corn under the broiler for about 10 minutes, turning halfway, and still get a nice char on the kernels. (more…)

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I recently celebrated my birthday, and that can only mean one thing: I’m in desperate need of lots and lots of vegetables to counteract the chocolate cake and ice cream I’ve had every day for the past week.  Eek!  Luckily I came across this recipe from Rachael Ray, which has tomatoes, peas, and asparagus to make me feel healthy, but still loads of pasta and three kinds of cheese to make it edible.  The flavors are subtle but the whole dish is very light and spring-like, which I am in such need of after eating heavy meals all winter.  This would be a great dish to entertain with since it makes a whole 9×13 casserole, or if you live by yourself like me you can have leftovers for a week and still freeze some!

I made garlic bread to go along with this meal.  This is one of my favorite tricks: buy a regular baguette from the store and slather it up with your own garlic butter.  For mine, I use half a stick of softened butter, 3-4 cloves garlic, and a few tablespoons of fresh basil.  Mix the ingredients together, spread it on the baguette sliced in half lengthwise, cover in foil, and put in the oven for the last 5-6 minutes that the casserole is baking.  Delectable! (more…)