Pasilla Pepper Quesidillas (vegetarian)

4 medium flour tortillas
2 pounds monteray jack cheese shredded
2 medium tomatoes diced
3 Pasilla peppers sliced into 1/2 strips
1/3 white onion halved & sliced
2 cloves garlic minced
1 can mild diced green chilis
1/2 cup vegetable stock
1 tsp salt
2 tsp olive oil

In large pan heat oil over medium heat. Add in onions, peppers & tomatoes. Mix and cook for about 3 minutes. Add in stock, diced chilis & garlic. Increase heat to medium high and boil until most of the liquid is gone & peppers are soft.

Heat a non stick pan over medium low heat. I prefer to spray the outside of my tortilla with a little bit of vegetable spray it crisps up better. Add cheese to one half, place 1/4 of the mixture on the cheese, top with more cheese and then fold. Cook until brown and flip. Make sure the liquid is mostly cooked out so you don't get soggy quesidillas.

Chicken would be a nice addition to this for meat eaters. We ate it just like that, no sour cream or anything needed. I prefer Monteray Jack cheese to mozzarella for quesidillas it adds another layer of flavor. Also if you are using chicken you could sub in chicken stock.

Portobello mushroom burgers

2 large portabello mushrooms
2 tsp garlic powder
1 tsp onion powder
salt & pepper
1/2 cup mayo
1.5 garlic cloves shredded with microplane or VERY finely chopped
favorite burger toppings
Generous amounts of olive oil
2 buns

Turn oven onto broil on low. Scoop inside brown ribbing out of mushroom. Coat both sides very generous with olive oil and seasonings (if you have ranch powder BONUS). Place under broiler for about 15 minutes per side. Combine garlic into mayo and allow to sit until burgers cook. It adds a bit of kick, and an amazing flavor (think baseball park garlic fries). Place buns under broiler inside facing up (this allows for a softer outside that won't hurt your mouth). Generously slather buns with mayo. If you are my husband you ruin it with ketchup. Preferred toppings are lettuce, tomato, onion and avocado if it is in season. Swiss cheese would make a great addition! Add mushroom put on top cut and die from garlicy goodness.

Crispy cheddar lays baked chicken

4 cups Lays cheddar sour cream potato chips crushed up
5 pieces of chicken bone in skin on
2 eggs
1/2 cup buttermilk
1 tbsp garlic powder
1/2 tsp pepper
1/2 tsp salt
1 tbsp olive oil

Preheat oven to 450. Also heat a large oven safe skillet over medium heat. Add olive oil to pan. Beat eggs and mix in buttermilk garlic powder, pepper & salt. Roll chicken in egg mixture then roll into crushed up chips. Place skin side down in pan. Cook only for about 2 minutes just to crisp it all up. Transfer to oven and cook uncovered about 20 minutes or until chicken juice runs clear when poked.

Vegetarian no noodle lasagna

1 Medium zucchini sliced length wise 1/4" thick
1 medium squash diced
2 cups shredded mozzarella
12 carrot shredded
1 cup spinach rough chopped
2 cups mushrooms diced
1/2 medium white onion diced
1 jar your favorite pasta sauce
1 clove of garlic roughly chopped
1tsp olive oil

Preheat oven to 350. Generously coat a deep baking dish with Pam cooking spray. Heat a pan over medium heat and add oil. Add in mushrooms, onions & squash. Sauté for about 3 minutes. Add in garlic & spinach and sauté until spinach is wilted. Put about 2 tbsp sauce in the bottom of your pan to prevent sticking. Place a layer of zucchini "noodles" over sauce. Add more sauce then a couple spoonfuls of your veggie mixture followed with 1/3 of your cheese. Lather rinse repeat. The last layer should be only zucchini "noodles, sauce and then copeous amounts of cheese. Bake 20 minutes or until cheese is all bubbly and delicious.

How too's

Sometimes even I get confused with food terms. Chop, dice, mince, saute, bake, broil etc. I thought I would post some photos and definitions. Obviously chop is my favorite because IT IS IRREGULAR. I don't love having to cut stuff into uniform pieces although some recipes do need to be cubed or diced so they can cook at the same speed. Every time I cut stuff in odd sizes or not uniform my husband tells me that "insert important chef name here" would have my head. I always reply, "baby it's rustic." I hope the terms below are helpful to you. I will do my best to use appropriate terms and tell you when something NEEDS to be cut uniformly.

Cooking terms

Sauté, Pan Fry, or Stir Fry

To cook food quickly (for just a few minutes), in a small amount of fat (oil, butter, etc.), in a sauté pan or wok over direct heat. Foods that are commonly sautéed include meats, poultry, and vegetables.
Boil

To heat a liquid until bubbles break the surface (212 °F at sea level, lower at altitude). Boiling is a common way to cook foods such as pasta, sauces, and vegetables.
Simmer

To cook food gently in liquid at a temperature that is just below the boiling point so that tiny bubbles just begin to break the surface. Foods are typically brought to boil over high heat, and then the heat is reduced to simmer with a lid on the pan/pot to finish the cooking. Foods that are commonly simmered are sauces, rice and some other grains, and dried beans.
Brown

To cook for a short period of time over high heat at the beginning or end of cooking, often to enhance flavor and texture, and create a nice cooked look. Browning is usually done on the stovetop, but also may be achieved in a broiler. Foods that are typically browned include meats, casseroles, and anything that needs quick melting and crisping on top.
Bake

To cook food in an oven, thereby surrounding it with dry heat. To ensure an accurate cooking temperature, it can be helpful to use an oven thermometer. Many ovens bake either hotter or cooler than their gauges read. Foods that are commonly baked include seafood, meats, casseroles, vegetables, and baked goods (breads, cakes, pies, etc.).
Broil

To cook food directly under or above a very hot heat source (~500 °F). Food can be broiled in an oven, directly under the gas or electric heat source, or on a barbecue grill (known as "char-broiling") directly over charcoal or gas heat. Foods that are typically broiled include meats, poultry, and seafood.
Grill

To cook directly over a heat source on metal racks or rods or on a special grill pan. Meats, poultry, seafood, vegetables, and even some fruits grill beautifully.

Taken from National Heart Lung Blood Institute

How to....cutting terms and photos

Chop To cut food with a knife or food processor into fine, medium, or coarse, irregular pieces.	Cube To cut food into uniform pieces, usually ½ inch on all sides.	Dice To cut food into smaller uniform pieces, usually ⅛ to ¼ inch on all sides.
Mince To chop food into tiny, irregular pieces.	Slice To cut food into flat, usually thin slices from larger pieces.	Julienne To cut food into thin slices about ⅛ inch thick and about 2 inches long. Taken from the National Heart, Lung & Blood Institute