And for my future convenience, I'm posting the details here too!
Black Bean Soup
from Real Simple
1 cup jarred tomato salsa
2 15 1/2-oz cans black beans, drained and rinsed
2 cups chicken broth
sour cream, salsa, cilantro for garnish
Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. Cool slightly, then spoon half the soup into a food processor or blender and puree. Return the pureed soup to the saucepan and heat through. Serve with sour cream, salsa, chips, etc. Makes 4 generous servings.
Fajita-stuffed Quesadillas
My twist on a recipe from The Pioneer Woman Cooks
- Prepare fajita style beef or chicken and vegetables as directed on seasoning packet.
- Grate at least 3 cups of your favorite cheese. I used a Jack and Cheddar marble blend.
- Pan fry 10 tortillas in butter until lightly browned on both sides and remove to a plate. I recommend making at least 11 so you can eat one.
- On cookie sheets, assemble quesadillas.
- Bake in 375 degree oven for approx. 10 minutes- cheese should be bubbling.
- Quarter the quesadillas using a pizza cutter.
- Serve with salsa, sour cream, and fresh squeezed lime.
I really wanted to take a picture. I had gotten out some of our fun not-everyday-use dishes. But the evening didn't go as planned. We had the missionaries over at 6, and I had to send them to the church to wait until I could get a hold of Cori who had been trapped at work 1/2 hour away. So I ended up packing dinner up for the missionaries, loading up the kids (Gracie was mid-fajita) and meeting Cori at my visiting teaching appointment to swap cars and the chillins. Our camera sat peacefully on the counter. Unused. But you can view pictures on the linked websites. This stuff is seriously good.













