Poblano, Mango, and Black Bean Quesidillas

Poblano, Mango, and Black Bean Quesadillas  Rating: 8

These were pretty good and easy to make.  We used fresh mango, diced.  We also used full fat cheddar and whole wheat tortillas.  For the spices we used salt, pepper, cumin, chili powder, and onion powder, as we omitted the onion.  I used fire roasted poblano from earlier this week so it did not need to be cooked down.  I just heated them through with the beans and spices.  Our kids ate these up.  Served them with plain Greek yogurt (our typical sour cream substitute) and salsa.

Avocado Mango Salad with Blue Cheese, Bacon, and Toasted Pumpkin Seeds and Whole Wheat Jalapeno Focaccia

Avocado Mango Salad with Blue Cheese, Bacon, and Toasted Pumpkin Seeds  Rating: 10

This recipe was one we got from Rick Bayless' Mexican Everyday when we checked it out from our local library.  His recipes are unique and he often gives variations. 

We would just like to start by saying, God bless Rick Bayless.  We loved this recipe!  There was A LOT happening in our mouths--sweet, salty, creamy, crunchy, crispy.  Just delicious.  Those roasted pepitas rocked! 

We went with blue cheese because we like that punch but it can be made with a Mexican cheese.  We added the jalapeno in the dressing, but only half and with seeds and membranes removed.  Also, it calls for Bibb lettuce and that would truly be best as it is tender and would meld well with all the taste bud love going on.  We used our sturdy romaine because that is what we had on hand and we were still very happy.

Whole Wheat Jalapeno Focaccia  Rating: 8

We served it up with this bread.  It was just the right amount of spiciness and with the warmth and the whole wheat, it felt very comforting. 

We've used this focaccia recipe before but with some changes for Orange Rosemary Focaccia.

Winter Squash Enchiladas with Homemade Green Sauce

Winter Squash Enchiladas  Rating: 8

Yes, I am aware it is the middle of summer but can I help it when our garden and even our co-op produce basket produce winter squash in June and July?  Be flexible.  We were and made these. Look at that picture.  See how one of the enchiladas exploded?  It is revealing the yumminess that was inside.  Butternut squash, poblano pepper, corn, cilantro, onion, bell pepper--yum!  This was pretty labor/time intensive with the roasting of the peppers, baking the squash, and making my own green enchilada sauce.  The result was good but I feel I spent too much time in the kitchen on this one.

Look at those colors we got to eat.  I used red onion instead of a sweet, and orange, green, and yellow bell peppers instead of red because I was using what we had in the fridge.  I went with canned corn and store bought corn tortillas for ease, otherwise I may have done myself harm or at least shed tears.

Green Enchilada Sauce  Rating: 8

I was tempted to just go buy some canned sauce but I had all the ingredients just sitting in my fridge so I thought I'd give it a shot.  This sauce was simple and gave good flavor.  I halved the recipe and it was the perfect amount for the enchiladas. I poured the hot concoction into the food processor and pulsed it a few times to get is smoother.

Neal said he noticed not heat (spiciness).  I said it was near borderline for me.  The kids said, "ouch."

Seven Layer Dip Cornmeal Pancakes

Seven Layer Dip Cornmeal Pancakes  Rating: 7

This meal was fun in that it was basically a taco salad on a different medium--a pancake.  If you are having issues with salad on a pancake, think of it as cornbread.  I don't know if that helps but there you go.  The meal was all good but besides being fun, it was not special.  I was brave and used a whole jalapeno in the pico de gallo.  Neal was so proud. 

Ate the left over pancakes with honey for breakfast!

Spinach and Mushroom Green Enchiladas with Cumin-Scented Quinoa and Black Rice

Tonight's meal is bringing together lots a flavor from a variety of sources.  I hope we catch them all.

First up is the enchiladas, we began by making the corn tortillas.  We recently bought a tortilla press and have been waiting for a chance to use it.  It was simple thanks to Rick Bayless' Corn Tortillas (Rating: 9).  And, far better than any store bought tortilla we've ever had.

The Spinach and Mushroom Green Enchilada Casserole (Rating: 9) were a combination of sauteed sliced white button mushrooms and spinach.  We did a layered enchilada with tortillas on the bottom, followed by green sauce, then  queso fresco cheese, followed by another layer of tortillas, sauce, and cheese.  Below is Neal's recipe for Green Chile Sauce;

Green Chile Sauce

Ingredients
2 Tomatillos
4 Green Whole Green Chilies (with canned or fresh, fire-roasted and pealed)
1/4 Small Onion
2 Cloves Garlic
1/4 c. Water
Salt and Pepper to taste

Method
Mix all ingredients well in a food processor until you reach desired consistency (I prefer a medium chop on this as opposed to a puree),

On the side we enjoyed the Cumin-Scented Quinoa and Black Rice (Rating: 6).  Although good, this recipe did not deliver on the expected flavors when it all came together.

Acorn Squash Quesadillas

Love this recipe!  This is my definition of healthy comfort food. 

Acorn Squash Quesadillas  Rating 10

As much as I love this recipe I do not make it too often because it is a little labor intensive and because I so often try new recipes, I seldom fit the 'tried and true' recipes in.  It is fun to roast my own peppers over the burners though.  I feel like such a pyro! (Once put strips of paper in a jack-o-lantern and set it on fire in my bedroom as a kid!)

If you roast your own peppers, your house will smell amazingly good and guest that come over will ask what smells so good.  We've had company drop in the last two times I've made these and on both occasions the yummy aroma has been noted.

We cut the oil by a tablespoon and used homemade whole wheat tortillas.  They are really good on sprouted grain tortillas as well.  We served them up with sour cream and jarred salsa tonight.