Caprese Quesadilla

I absolutely LOVE quesadillas!  Honestly, who can't resist them?  In case you are from another country or planet, a quesadilla is a flour tortilla filled with a savory mixture, then folded in half and toasted or fried.  The filling traditionally consists of shredded cheese, cooked meat, refried beans, and other typical Mexican or Tex-Mex ingredients.  I typically use a smaller diameter tortilla, so I use a total of two rather than folding it in half.  Then, I heat it in a pan, similar to the method for a grilled cheese sandwich.  Quesadillas are extremely versatile.  You can fill them with whatever your imagination comes up with!  And that is exactly what I did here.  I had some leftover ingredients from the previous night's dinner, Grilled Balsamic Bruschetta Chicken, so I got creative and the results were DELICIOUS!  There isn't a ton of measuring to this, since I had leftovers, but it's the typical Italian way to cook.  Just ask Grandma! This would also be good with some grilled chicken thrown in.  Enjoy!

Caprese Quesadilla

• 2 small, or 1 large, flour tortilla
• Butter
• 1-2 Roma tomatoes, chopped
• 1 garlic clove, minced
• 2 fresh basil leaves
• 1 teaspoon balsamic vinegar
• Salt
• 2 slices fresh mozzarella cheese

Prepare the filling by combining the tomatoes, garlic, and basil in a small bowl.  To cut the basil, take a few leaves, roll them up and then slice thinly.  This is called a chiffonade.  Lightly toss the mixture with some balsamic vinegar.  Add salt to taste.  In a skillet on medium to medium-high heat, place a tablespoon of butter in the pan.  Once it is melted, place one tortilla in the skillet.  Take one slice of fresh mozzarella cheese and break it into pieces, placing the pieces on the tortilla.  Sprinkle the tomato mixture on top of the cheese.  Take the second piece of cheese, break it into pieces like the first slice, and place on top of the tomato mixture.  Place the second tortilla on top.  If using one large tortilla, sprinkle the ingredients on only one half of the tortilla.  After the second piece of cheese is added, fold the tortilla in half.  Allow the tortilla to brown a little, being careful not to burn.  Gently flip the quesadilla over to brown the other side to your liking.  Remove from pan.  Let cool for 1-2 minutes before cutting into fourths.  Serve with warmed spaghetti sauce, marinara, or pesto.

The Moistest Meatloaf EVER!

I love meatloaf.  Absolutely LOVE it.  Meatloaf is one of those comfort foods that people usually have problems with.  They complain that it's dry, heavy... Not this meatloaf.  This meatloaf is perfect.  It's moist, not too heavy, and can quite literally fall apart because it's so moist!  The perfect balance of flavor.... It's a shame that I have to share this with my family because I could sit down with the entire 9x5 pan in my lap, fork in hand, and eat the entire thing.  I promise, I haven't tried.  But I have thought about it. :) You can use any combination of meats here, but I typically stick with the good ol' ground beef.  I usually get an 80/20 mix.  I have been making this meatloaf for as long as I can remember, almost 20  years (for such a youngin' like me that's quite a while), and it has never failed to disappoint and is often requested.  One of these days I will actually make a different version of it with bacon and cheese.  As for the topping, feel free to double the ingredients to make a thicker topping.  And don't forget the mashed potatoes - you can't have meatloaf without them.  Enjoy!!

The Moistest Meatloaf EVER!

• 1/2 cup ketchup
• 1/3 cup tomato sauce (I use an 8 oz can and then use the rest for the topping)
• 1/2 teaspoon each salt and black pepper
• 1/8 teaspoon cayenne pepper
• 2 eggs, beaten
• 3/4 cup bread crumbs (I use the Italian Seasoned breadcrumbs)
• 1/4 cup finely chopped onions (I always use yellow onion and use a little more than 1/4 cup)
• 2 teaspoon prepared mustard
• 1 1/2 lbs ground beef

Topping

• 1/4 cup ketchup or leftover tomato sauce from above
• 1/2 teaspoon prepared mustard
• 2 teaspoons brown sugar

In large bowl, combine ketchup, tomato sauce, salt, black pepper, cayenne pepper, eggs, bread crumbs, onions and mustard.  Mix until thoroughly blended.  Add ground beef.  Mix gently but thoroughly with your hands, being careful to not overwork the meat as it will make the meat tough.  Place in a 9x5 inch loaf pan.  In a separate bowl, combine the topping ingredients, mixing well.  Spread topping over the meat loaf.  Bake at 400F for 40-55 minutes or until done.  The meatloaf will still be soft.  If desired, gently check the middle of the loaf with a knife to make sure there isn't any pink remaining.  Drain off fat.  Rest meatloaf for 5 minutes before serving.