Salsa Stoup and Quesadillas with Avocado Smash

I was folding clothes the other day, and simultaneously flipping through channels, and I stumbled on an old episode of 30-Minute Meals with Rachel Ray and the Food Network. She was making her version of Tomato Soup and Grilled Cheese...

She called it Salsa Stoup and Quesadillas with Avocado Smash.

Well, I am still on my soup kick, so I thought I'd give it a try. Not only that...but my kids LOVE salsa and quesadillas, so I figured this recipe would be a no-brainer in the "child eat-ability" category.

And, it's vegetarian...so a great way to get those veggies in my kids diet.

Rachel Ray calls this "Stoup"...because it's thicker than a soup, but not quit a stew. She's always making up funny stuff like that.

OH!! And by the way...I did not double the actual stoup recipe, but I DID double the amount of quesadillas I made. Just in case you were wondering. So this recipe is the original...if you're cooking for a crowd, then you might want to double the quesadillas as well...but leave the stoup...this makes PLENTY...

Salsa Stoup and Quesadillas

• 2 TBS extra virgin olive oil, plus some for brushing on tortillas 
• 2 jalapeno peppers, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1 large onion, chopped
• 3 ribs celery, chopped with greens
• 3 cloves garlic, chopped
• Salt and pepper
• 1 28-ounce can stewed tomatoes
• 1 28-ounce can crushed tomatoes
• 2 cups vegetable broth or stock
• 3 TBS chopped cilantro
• 6 flour tortillas, 6-8inches
• 1 cup shredded cheddar
• 3 scallions, chopped
• 4 ounce brick Pepper Jack OR Chipolte cheese, shredded, about 1 cup
• Sour cream, to pass at the table

1. Preheat oven to 300.

2. Heat a medium soup pot over medium-high heat. Add 2 TBS olive oil, jalapenos, bell pepper, onions, celery, and garlic. Season with salt and pepper and the saute veggies 5 minutes. Add stewed tomatoes, crushed tomatoes, and stock, and bring soup to a boil. Reduce heat to simmer and stir in cilantro.

Yummy...

3. Paint 1 side of tortillas with extra virgin olive oil and place them next to each other, oiled side down, on a large cookie sheet. Mix cheddar with scallions and divide the cheese between the tortillas evenly.

This is totally a kid-friendly-in-the-kitchen recipe...

 Top with another tortilla and top each of those with equal amounts of Pepper Jack cheese. Set the last tortillas on top and brush tops with extra virgin olive oil. Cook for 10 minutes in the oven to melt cheese and crisp tortillas. Cool quesadillas 5 minutes to set and then cut each quesadilla into 6 pieces.

Pre-baked quesadillas...

Avocado Smash

• 1 avocado
• 2 TBS chopped cilantro leaves
• 3 scallions, thinly sliced
• 1 lime, juiced
• 1 cup sour cream
• Salt and freshly ground black pepper
• 1 plum tomato, finely chopped

1. Remove avocado flesh to a bowl. Add cilantro and scallions. Pop the lime in the microwave for a few seconds, and squeeze the juice into the mix. Add sour cream, and season with salt and pepper. With a fork or spoon, smash up the mixture, leaving chunks for a good consistency.

2. Chop and seed the plum tomato and fold into the avocado mixture.

Cool and refreshing...

Serve bowls of stoup with 3 wedges of quesadilla along side each bowlful. Pass the Avocado Smash and the plain sour cream for topping stoup or quesadillas.

courtesy Rachel Ray's 30-Minute Meals

Walking Tacos

We just got back from camping on beautiful Sanibel Island in Sunny South Florida this weekend.

And I have to say...now I know why people don't tent camp in South Florida in the summer.

Hot.

Humid.

Buggy.

But the beaches were BEAUTIFUL...the shelling was AWESOME...and Periwinkle Park, the only campground on either Sanibel or Captiva Islands, was PERFECT (my kids especially loved all the tropical birds on display...particularly "Fred", a Scarlet Macaw that talked and liked to whistle at Savannah every time she passed by...making her blush).

So, I thought in honor of our trip, and since it's been woefully long since I've posted on this site, I'd post a camping recipe. This is a tried and true recipe that is GREAT for Scout camp-outs...and works good for families, too...

and it's called...

Walking Tacos

2 pounds ground beef
2 packages taco seasoning
1 package ranch dressing powdered dressing mix/seasoning
chopped tomatoes
shredded lettuce
shredded cheese
a bag (or two) of Fritos
Ziploc baggies

1. Brown ground beef and prepare with taco seasoning as package directs. Add ranch dressing mix in at same time.

2. In a Ziploc baggie, add desired amount of Fritos, meat, lettuce, tomato, and cheese. Seal bag and mix lightly.

Now - you can do one of two things...

A. Pack Ziploc baggie in backpack and go on a hike. When you get hungry, open the bag and turn edges down, and eat STRAIGHT FROM THE BAG WITHOUT FORKS AND SPOONS...just eat.

OR....

B. Do the same thing...right there at your picnic table.

Sounds messy, right? It kinda is...but once your kids get the hang of it...its GREAT...no packing extra silverware, totally ecologically friendly, and REALLY YUMMY. Plus...there's something about eating food from a baggie without utensils that appeals to kids...kids and men, that is...because men ARE kids...

Anyway - I only took a disposable camera on our trip, so I'll post pictures LATER...

until then...

enjoy your baggie of taco!!

courtesy me!!!

Homemade Mini Ham and Cheese Hot Pockets (but better!)

When there is a big holiday feast, like at Thanksgiving and Easter, you are always surrounded by LOTS of leftovers. And leftovers are great...for a while.

And then before you know it...you're sick and TIRED of leftovers and everything goes bad in your fridge and you have to throw everything away.

Not cool. Not economical. Not in my house.

So, I will TOTALLY be making my Ham and Potato Casserole to help unload some of the ham I have left from Easter, but I needed something quick and easy for Wednesday night (which is always a very busy night in the Jungle), so I whipped up some of these adorable little mini hot pockets and filled them with ham and cheese.

They are SUPER EASY, SUPER YUMMY, and 100% KID-FRIENDLY...meeting all the requirements for a perfect meal at my house.

I served them with baked beans and strawberries...why? Well - my kids LOVE baked beans, and we had some leftover from hamburger night last night (see me sticking with my "leftovers" theme here?), and the strawberries were on sale at Wal-Mart for .98 a box!! WOW!! But if you want better sides, I would have a veggie platter with dip, and maybe some fresh fruit salad.

This is also a great recipe to make with kids...as it is easy and fun!! And you can make them with other ingredients...imagine pizza pockets, or taco pockets!! The possibilities are ENDLESS.

This is the exact amount I served last night...so no need to double. Although you might WANT to...'cause these disappear FAST!!

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Homemade Mimi Ham and Cheese Hot Pockets

2 cans refrigerated breadsticks (like the Pillsbury kind)

Cup of shredded cheddar cheese

Cup of diced ham

Parmesan cheese

1. Heat oven to 400. Unroll each can of dough and divide into 6 portions (the breadstick dough makes 12 breadsticks...so leave every two stuck together, and press together the seams so they become one piece).

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2. Lay a portion of ham and cheese down the middle of each piece of dough, keeping away from the very edges. Then, roll up the dough, and fold and pinch the sides together to seal. It will look like a little roll. Repeat for all dough strips. Place pockets on a baking sheet and spray tops with Pam. Sprinkle tops with Parmesan cheese.

3. Bake 12-15 minutes or until golden brown. Serve warm.
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courtesy me!!!

Easter Story Cookies

We do this EVERY Saturday night before Easter...it's a great tradition to help little guys remember the true meaning of Easter...

Easter Story Cookies

1 cup whole pecans
1 tsp vinegar
3 egg whites
pinch salt
Ziploc baggie
wooden spoon
mixing bowl
mixer
tape
Bible

1. Preheat oven to 300. Place pecans in Ziploc baggie and let children beat them with a wooden spoon to break into small pieces. Put baggie of pecan pieces aside for later use.

Explain that when Jesus was arrested, he was beaten by the Roman soldiers. Read John 19:1-3.

2. Pass the vinegar around the table and let each child smell the vinegar. Put 1 tsp vinegar into a mixing bowl.

Explain that when Jesus was thirsty on the cross, he was given vinegar to drink. Read John 19: 28-30.

3. Add egg whites to vinegar.

Eggs represent life. Explain that Jesus gave his mortal life to give us eternal life. Read John 10: 10-11.

4. Sprinkle a little salt into each childs hand. Let them taste it and brush the rest into the bowl.

Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.

5. So far, the ingredients are not very appetizing!! Add 1 cup of sugar..

Explain that the sweetest part of the story is that Jesus died because he loves us. He wants us to know Him and belong to Him. Read Psalms 34:8 and John 3:16.

6. Beat with a mixer on high speed for 12-15 minutes until stiff peaks form (if you have a Kitchen_aid standing mixture that goes up to Power Level 12, it will take infinitely less time).

Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read John 3: 1-3.

7. Fold in the broken nuts. Drop by teaspoons onto a wax papered cookie sheet (or aluminum foil sprayed w/Pam).

Explain that each mound represents the rocky tomb where Jesus' body was laid. read Matthew 27: 57-60.

8. Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door.

Explain that Jesus' tomb was sealed. Read Matthew 27: 65-66.

9. GO TO BED!!!

Explain that although they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.

10. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow!!

Explain that on the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.

HE HAS RISEN!!!

Edible Eagles

Joseph had to make a dessert for the Cub Scout Blue and Gold Banquet Dessert Competition. The theme was "Americana", and the dessert had to be totally made by the scout. We searched on-line, and found this super cute recipe on http://www.familyfun.com/. It turned out great...so I thought I'd share.

We tripled this recipe to make enough for the entire Cub Scout Pack and their families.

Edible Eagles

1/4 cup of white chocolate chips

6 large marshmallows

Finely shredded coconut

Chocolate sandwich cookies (the recipe used chocolate-covered Oreos, but we used Chips Ahoy chocolate chip cookies)

6 Cashews

Decorator gel (the recipe called for black, but I could only find blue and green)

1. Melt chocolate in a double boiler until creamy.

2. For each bird, drop a large marshmallow into the melted chocolate, using a spatula to coat it well. (We used a fork pierced in one end of the mallow. It was easier for Joseph to maneuver in the chocolate and roll in coconut {next step}).

(See...Joseph can dip the mallows with the fork while Nicolette looks on. The bowl next to him is filled with shredded coconut for the next step).

3. Remove the marshmallow from the chocolate and roll it in finely shredded coconut, leaving one end uncovered. (This is where the fork came in handy, too. It kept hands clean and one end free from coconut).

4. Immediately set the marshmallow, coconut free end down, atop a cookie.

5. Let the chocolate set a bit, then use a toothpick to make a whole in the side of the marshmallow and insert a cashew for a beak.

6. Finally, add the decorator gel eyes.

And the finished project is.... cute little Bald Eagle cookies!!!

They even won Joseph an award for "Best Use of Theme"...and a new Yo-yo for a prize!!

courtesy http://www.familyfun.com/