Cauliflower Pea Soup with Chicken Quesadilla

Chicken Quesadilla

 

 

 

Hunger is a good time to come up with something good. I made this for lunch today.

Ingredients:
Chicken Strips
Green pepper, diced
Mozzarella Cheese
Corn tortillas, warmed
Olive Oil

Directions:
Put first three ingredients onto one side of tortilla and fold over.  Heat olive oil in pan.  Place Quesadilla into pan and brown on both sides. Serve with sour cream.  EAT!

Cauliflower Pea Soup

Ingredients:
1 cup frozen cauliflower, thawed
2 Cups frozen peas, thawed
2 1/2 Cups of Milk
1 clove garlic, minced
1 Tbsp. Onion, diced
1 Small diced potato, cooked
Grated Parmesan Cheese
2 Chicken bouillon cubes
1/3 Cup Shredded Mozzarella Cheese

Puree Cauliflower, Peas, and a 1/2 Cup Milk in blender.  Saute garlic and onion for 1 minute.  Pour into Saucepan and add 2 Cups of Milk, puree mixture, diced potato, cheese and bouillon cubes.  Simmer for 10 Minutes.  Add Mozzarella cheese. Serve.

Hope you enjoy it!

Sewright Blog by Ruth Yoder Don't forget to subscribe to my blog!

Tomato, tomatoe...

Tomato and Herb Salad  from Sunset

Ingredients

• 2  pounds  assorted vine-ripened tomatoes
• 12 to 14 Slices of Fresh mozzarella
• About 1 tsp. sea salt
• 1 1/2  tablespoons  red wine vinegar
• 1/2  teaspoon  honey
• 1/4  cup  extra-virgin olive oil
• 2  to 3 sprigs marjoram
• 10  to 12 basil leaves

Preparation

1. Slice large tomatoes; leave small tomatoes whole, or cut in wedges or halves. Arrange on a platter with cheese.
2. In a small bowl, whisk 1 tsp. salt, the vinegar, and honey until salt is dissolved; whisk in olive oil. Spoon over tomatoes.
3. Strip marjoram leaves and flowers from sprigs onto salad. With kitchen scissors, snip basil leaves and flowers over tomatoes. Sprinkle with salt to taste.