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.

Balsamic Tomato Steak Salad

Quick, yummy, refreshing, and delicious!  After putting in a long day at work, this is what's for dinner - beef.  This was super fast to prepare.  Although technically it's winter, we had an unseasonably warm day here in Texas.  I was sad I could not get out to enjoy the weather but this salad provided enough smiles to make up for it.  I had a plethora of cherry tomatoes that I bought from Costco and I wanted to use them before they went bad.  Although my son uses them frequently for what he calls the Awesome Salad, I came across a recipe that inspired me to create this dish that would be perfect for any night, but even more so in the spring and summer.  Including preparation, this dish probably took 30 minutes to fix.  Beef, goat cheese, cherry tomatoes, garlic, olive oil and balsamic vinegar - ALL on my list of favorites.  Use your favorite cut of steak and for the greens, use your favorite as well or whatever is in season.  This time I used a trip-tip steak and mixed spring greens.  However, this would be great with flank steak and arugula.  For the balsamic vinegar, use a good quality one.  It doesn't need to be pricey, but a good tasting one is important.  The balsamic vinegar is a star in this recipe.  Enjoy!

Balsamic Tomato Steak Salad

• 1 lb steak such as flank steak, ribeye, sirloin, tri-tip
• Salt and pepper to taste
• 1 1/2 teaspoon olive oil
• 2 cloves garlic, sliced or minced
• 2 Tablespoons balsamic vinegar
• 2 cups cherry tomatoes
• Mixed spring greens or baby arugula
• Fresh goat cheese, crumbled

Prepare grill, cast iron pan, or grill pan on medium high heat.  Season steak with salt and pepper.  Add steak to the pan or grill.  Cook steak for 3-4 minutes per side, until it's lightly caramelized and slightly firm to the touch to achieve medium.  Remove to a cutting board to rest.  Meanwhile, lower the heat to medium and add tomatoes and garlic to the pan.  Cook for 1-2 minutes, until garlic is lightly browned, being careful not to burn the garlic.  Add balsamic vinegar and cook for an additional 2 minutes, or until the skins of the tomatoes start to split.  Remove the pan from heat.  Add salt and pepper to taste.  Slice steak thinly against the grain and at an angle to achieve nice sized strips.  Divide the greens between serving plates and top each pile with steak slices.  Spoon tomatoes and some of the pan drippings over the steak.  Top with goat cheese.

Serves 4