Tuna Melt Quesadillas

 

Hello there! I know it’s been a bit of a gap lately with posts and that’s my fault. Sometimes life gets you caught up and then you get behind and then you find yourself wondering what happened to the last 3 weeks.

I could have sworn it was Sunday….in August!

But of course, I’m back. Let’s hope I can get this schedule thing set.

To give you a little on what’s been going on with me, my 4-year-old started school for the first time after being at home with me all his life. That was a major adjustment for us both. Then with sick family members and having to tend to them and juggle everything else. Most of my nights ended in me falling asleep on our worn leather couch watching reruns of Friends. (Gosh, I love that show.)

But on another note, I have a couple things to write about and hopefully keeping your interest for at least a little while.

I hope.

I also have been trying some new things and checking out some new places. Of course, you know in Atlanta, there’s always something new or something exciting going on.

My schedule is always tied with something and I am constantly busy. Which means I have to come up with more quick things to make to eat. bummer.

Or is it?


I was messing around in the kitchen a while back, making cheese quesadillas. I thought that was pretty plain and I usually like to add something extra to plain foods.

It could be spices, veggies, whatever.

But that day, I wanted meat but I didn’t have any meat. But I did have tuna.

Good enough.

I put a couple of fork fulls into my plain cheese quesadillas, added some sliced bell peppers and BAM!! Tuna Melt Quesadillas were born!

20180810_2240146833818958079203205.jpgSimple yet amazing. And to make this, you don’t need much. Here are the ingredients.

You will need:

  • 4 Large Tortillas
  • 2 cups of shredded Cheese (I used Mexican blend. That stuff works with almost everything)
  • 1/2 Green Bell Pepper, sliced
  • 1/2 Red Bell Pepper, sliced
  • 1  8oz can of Tuna
  • 3 Bella Mushrooms, Sliced (optional)
  • Garlic Salt to taste

That is pretty much it. Ready for the magic? Bring out that good olde panini press! (Or George Foreman grill. Yea, you know you have one!)

Start with spreading shredded cheese covering half of the tortilla from the middle to the edges. Sprinkle a little garlic salt.

With a fork, scoop out a few chunks of tuna and try to spread evenly over the cheese.

Place a few pieces of the red and green bell peppers along with mushrooms on top of the tuna and cheese.

Fold over the non-cheesy side and carefully place the quesadilla on the grill and place the top down. Let it cook for maybe 5-10 mins (Depending on how hot or how fast your grill cooks or how crispy you want your quesadilla.) 20180810_2236147781886527948433244.jpg

Remove quesadilla onto a cutting board. With a pizza cutter, cut the quesadilla into triangular slices and serve!

That’s it! Simple and delicious! Even a 5-year-old can do it! (with adult supervision, of course) 20180721_1717481535773974710956627.jpg

(Ok, so I know that mushroom looks a little dirty, but I did wash it before I put it in the quesadilla. This was for photo purposes only. Please, always wash your veggies.)

Bonus: If you like guacamole, try spreading some over the non-cheesy side before 20180721_1726461439901065699824448cooking for an extra flavorful snack!

Until next time! Stay Cheesy!

Quick & Easy Shrimp Stew

It’s no secret that I love food. It’s even hard to tell that I love to eat. (I so love to eat!) And a lot of nights when I’m super tied up with the kids and don’t want to cook the same things over and over again, I try to think of something different with the ingredients I already have. (Because once I’m in the house, I’m in and I’m not leaving!)

So, it’s Tuesday and we already did spaghetti, already had pizza, didn’t want a sandwich, OMG what are we going to do? At the end of the day when it’s dinner time, guess who does the decision mainly fall on? If you guessed me, you are so right. But I’m not complaining because I actually do enjoy cooking. (Sometimes.)

I love to make up food that actually turn out good and taste good. (Especially for my step-sons because I don’t want them to feel like they will starve when they are with us.) Yeah, I know I can be a little dramatic. It’s stressful being a step parent but I’ll get into that some other time. *nervous laugh*

Anyway, I’m looking through all cupboards of the kitchen trying to figure out something quick but good and filling. In the midst of brainstorming, I just so happened to look up at an old “fishbowl” glass I got from our honeymoon in New Orleans. The first thing that came to mind was how good their gumbo is. OMG, I seriously never had such good food! (& drinks- haha)

It would be wonderful to have a big bowl of gumbo.

One tiny problem.

I don’t know how to make gumbo. Even looking up recipes for it online, I didn’t have all the ingredients to make it. Crap! Now what?

I came across a bag of frozen shrimp and some Mexican rice and thought, “This could be good”.

Then I kind of lost track of what I was thinking about at the moment and went towards a Chili route. So, I got a can of kidney beans, tomato sauce, cayenne pepper, black peppercorn…

So, I took a chance and threw everything into a pot and it came out lovely!

No, really, it did. My stepson liked it. I was surprised because I thought it was going to be a mess! 20171106_203349

Ok, now I’m finally going to tell you how I made it. But first, the ingredients!

First, I cooked the rice. The directions on the bag say bring 2 cups of water to a boil in a saucepan. I put an extra cup in. (so 3 cups).  It’s obviously too much water but previously cooking this rice, I always end up adding more water anyway. So, while the rice is boiling for about 5 mins, reduce heat to medium heat and stir occasionally.
Have shrimp thawed out or sitting in warm water in a bowl thawing while you are cooking the rice. (saves time and it doesn’t take long to thaw.)

Chop up the whole potatoes a little before you put it in the rice.

Then add corn, beans and tomato sauce to the pot. Still stirring occasionally, add just a teaspoon of cayenne pepper. (A little goes a long way, trust me. Unless you love spicy, have at it! ) Add a little pepper to taste.

Now, it’s time to simmer. Just for about 10 mins, covered until beans and potatoes are tender. Stir occasionally. 20171106_203429

And that’s it! All done! Trust me, it’s good and goes great with crackers! It’s a perfect meal for a chilly night at home or a filling meal that doesn’t need any sides. Whenever I make this again, I will probably add some chopped bell peppers to it. (I love bell peppers!)

Try it and tell me what you think! It’s delicious and I’m sure you won’t regret it.

Until next time, stay spicy! 😉