One Sheet Pan Quesadillas

Photo: Unsplash

Cheese makes people happy therefore this is the best way to make a group (and their stomachs) happy.

Ingredients

• 4 scallions, thinly sliced with the white and green parts separated

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• fine sea salt and freshly-cracked black pepper

• 1 pound (about 4 cups) cooked* shredded or diced chicken OR 1 1/2 lbs of cooked ground beef

• 2 (15-ounce) cans of pinto or black beans (or one of each), rinsed and drained

• 1 cup (8 ounces) sour cream

• Melted butter or olive oil

• 16 (10-inch) flour tortillas or 24 (8-inch) flour tortillas (we also love Siete tortillas for a gluten-free version)

• 3 to 4 cups shredded Mexican blend or Pepperjack cheese

• Can serve with: guacamole, pico de gallo, salsa, and/or sour cream

  *You can also add a jalapeno, an onion, 4-5 cloves of garlic and/or bell pepper into the mix if that’s what you’re into.

Instructions

1. Heat oven to 425°F. Lightly brush the bottom of a 13 x 18-inch sheet pan evenly with melted butter or olive oil

2. Sauté any veggies you might use until soft, then mixture to a large mixing bowl.

3. Add cooked meat (chicken or beef), beans, sour cream, the green parts of the scallions and toss the mixture until evenly combined. Taste and season with extra salt and pepper, if needed.

4. Arrange tortillas overlapping around the perimeter of the pan so that half of the tortillas overhang the rim, with two additional tortillas layered in the center so that the entire bottom surface of the pan is covered. Spread the filling evenly over the tortillas, followed by an even layer of the cheese. Place two tortillas overlapping in the center of the pan (similarly to how you arranged the bottom layer), then fold the overhanging tortillas back towards the center until all of the filling is covered. Brush the tops of the tortillas evenly with melted butter/olive oil.

5. Place another large baking sheet on top of the quesadilla to weigh it down. Transfer the stacked baking sheets to the oven and bake for 20 minutes. Remove the top baking sheet and bake for 5 more minutes, or until the tortillas are lightly golden.

6. Slice the quesadilla into your desired size/shape of pieces and serve warm with your desired toppings and sauces.

Simple Tips For A Quick Meal

Photo: Unsplash

The need for speed isn’t reserved only for Tom Cruise. A true talent is the ability to throw together a dinner (that’s not cereal) that people will actually want to eat.

Here are some of our favorite tips to make your life easier:

• Use frozen fish sticks for fish tacos vs. breading and baking/frying the fish yourself. 

• Double a recipe and freeze the leftovers. The night before, put the frozen portion in the refrigerator so it’s ready to go when you get home after work. You can even order an extra pizza on takeout night, put it in the freezer and then reheat it in your oven later. 

• Use what you have for a “kitchen sink” dinner like stir fry or this thai curry. 

• Wash and prep your veggies, etc when you get home from the store to save prep time on weeknights. 

• Your broiler is your BFF. From English muffin pizzas to quick quesadillas to fast-cooking fish, a thin cut will cook quickly without burning. 

• Keep your pantry stocked with the essentials like beans, rice, pasta and canned tomatoes for quick dinners. (Full list here).  

• Invest in a pressure cooker that can have dinner ready in under 30 minutes or a slow cooker where you can toss everything in before work and it’ll be ready when you get home.

Skillet Mexican Street Corn Recipe

Photo: BigStock

This week’s recipe is in honor of today’s Field of Dreams game amongst the corn fields in Iowa. We love an easy-to-throw-together side dish and this one is great because you can use steam fresh, frozen, canned or fresh corn.

Ingredients

• 10- ounce bag steam fresh whole kernel corn*

• 1 and ½ tablespoon real butter softened (see below for reduced fat version)

• 1 and ½ tablespoon mayonnaise

• 1/2 teaspoon paprika

• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• juice and zest of 1 lime

• 1/2 teaspoon garlic powder

• 3 green onions sliced

• 1/2 cup crumbled feta or cotija cheese

• 2 tablespoons cilantro chopped fresh

Instructions

1. Heat corn in the microwave according to package instructions.

2. Meanwhile, mix butter and mayonnaise until smooth.

3. Add paprika, salt, pepper, zest and juice of 1 lime, and garlic powder to the butter/mayo mixture and mix until well combined.

4. Place corn in a serving dish and drop spoonfuls of the butter mixture on top of the corn.

5. Sprinkle cheese, cilantro, and green onions over butter.

6. Serve hot.

Thank you Call Me PMC for this recipe. Make sure you go check out the original recipe which includes ways to make a lightened version of this recipe as well as so many stellar other dishes to try.

Frosted Watermelon Rosemary Frosé

Photo: Unsplash

When we asked you to vote between Half Baked Harvest’s four-ingredient popsicles and this recipe, it was a tie. In our world, you can have your cake (or popsicles) and drink frosé too.

Ingredients

• 1 bottle (750 ml) Rosé

• 2-3 cups cubed watermelon

• 2 tablespoons lemon juice

• 1-2 tablespoons fresh rosemary leaves

• 1-4 tablespoons honey or sugar (optional)

• Sugar, for the rim…and mint, for serving (optional)

Instructions

1. The night before, pour the rosé between 2-3 ice cube trays and freeze overnight. (See below about making popsicles.)

2. In a blender, blend the watermelon, lemon juice, rosemary, and sugar or honey (if using) until mostly smooth. Strain through a fine-mesh sieve into a pitcher. Chill until ready to serve.

3. Spread a little sugar onto a shallow plate. Rim each glass in sugar, if desired.

4. In a blender, combine the frozen rosé cubes and about 1 cup of watermelon rosemary juice and blend until slushy. Add additional rosé or watermelon juice to thin. Pour into your prepared glasses. Add popsicles and mint (if desired). Drink!

Thank you Half Baked Harvest for this recipe. Make sure you go check out the original recipe which includes how to make this into popsicles, tips and tricks as well as so many stellar other dishes to try. We LOVE her recipes so do yourself a favor and check them out.

4-Ingredient Creamy Popsicles

Photo: Half Baked Harvest

Poolside popsicles are calling your name this weekend. This week's Tailgate Treat is four-ingredient popsicles that are quick and simple.

Ingredients

• 3/4 cup plain Greek yogurt

• 1/2 cup fruit jam (I use blackberry, strawberry, raspberry, and mango peach)

• 1/4 cup whole milk or canned coconut milk

• 1 teaspoon vanilla extract

Instructions

1. In a bowl, stir together the yogurt, fruit jam, milk, and vanilla. Add additional milk, if needed to thin the mix if it feels too creamy.

2. Evenly divide the mix between 6-8 Dixie cups or popsicle molds. (The recipe recommends Dixie cups over molds as the pops can be hard to remove from molds). Insert popsicle sticks. Freeze until firm, 4 hours or overnight. To make layered popsicles, pour 2-3 flavors into each mold. Keep in the freezer until ready to eat!

Thank you Half Baked Harvest for this recipe. Make sure you go check out the original recipe which includes tips and tricks as well as so many stellar other dishes to try. We LOVE her recipes so do yourself a favor and check them out.

Taco Tomatoes

Photo: Delish

Whether it’s low carb you’re after or just a delicious dish to maximize the amazing tomatoes that summer brings us, here’s what’s for dinner.

Ingredients

• 1 tbsp. extra-virgin olive oil

• 3/4 lb. ground beef

• 1 medium onion, chopped

• 1 (1-oz.) packet taco seasoning

• 4 large, ripe beefsteak tomatoes

• 1/2 c. shredded Mexican cheese blend

• 1/2 c. shredded iceberg lettuce

• 1/4 c. sour cream

• This recipe can be vegan or vegetarian by subbing rice and/or beans for the meat and using dairy-free sour cream and dairy-free cheese (vegan).

• Pro tip - We are not all about kitchen gadgets but this chopper will change your life (and is fun and safe for kids who want to help). It’ll take care of the onion in no time flat.

Instructions

1. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes.

2. Add ground beef and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat.

3. Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges.

4. Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.

Thank you to Delish for this recipe. Make sure you go check out the original recipe which includes tips and tricks as well as other dishes you can make like this one (think lasagna stuffed tomatoes).

This page contains Amazon affiliate links. We may receive a commission if you purchase.

Cherry Tomato Pasta

Photo: A Couple of Cooks

We love us some Sonja and Alex from A Couple of Cooks. This fabulous recipe is an easy and light option for those summer nights.

Ingredients

• 8 ounces short pasta (penne, rigatoni, orecchiette (shown here), shells, cavatappi, etc)

• 3 tablespoons olive oil, divided

• 2 pints of whole cherry tomatoes

• 1 tablespoon balsamic vinegar

• Kosher salt

• Fresh ground black pepper

• 2 garlic cloves

• ½ cup grated Parmesan cheese, divided

• ¼ cup pasta water

• 1 handful of fresh small basil leaves, chopped if large

INSTRUCTIONS

1. Start a pot of well-salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Before draining, reserve some pasta water with a liquid measuring cup (at least ¼ cup). Drain the pasta.

2. Heat 2 tablespoons olive oil in a very large heavy skillet over medium-high heat. Once hot, add the tomatoes, making sure there is space around each tomato (they are not touching) and the pan is not crowded. If you’re using a medium pan, cook the tomatoes in 2 batches.* Cook for 1 minute without touching the pan, then 2 to 3 more minutes until blistered, shaking the pan several times to rotate the tomatoes. Turn off the heat and drizzle with the balsamic vinegar, gently shaking several times to coat. Add 2 pinches kosher salt and fresh ground black pepper to taste. Remove the tomatoes from the pan to a bowl.

3. Mince the garlic. Once the pasta is done, in the same pan, heat the remaining 1 tablespoon olive oil over medium low heat. Add the garlic and cook 1 minute until fragrant. Deglaze the pan with ¼ cup pasta water, scraping the pan with a spoon to release all of the flavor of the tomato juices. Turn off the heat.

4. Add the pasta to the pan and toss to coat. Add the blistered tomatoes, ¼ cup grated Parmesan cheese, and basil. Season with 2 pinches of kosher salt and lots of fresh ground pepper. Taste and add more salt if necessary. Serve with the remaining ¼ cup grated Parmesan cheese sprinkled on top.

Greek Lemon Oregano Potatoes

Plain and simple, our co-founder is obsessed with potatoes and these are delish.

Ingredients

• 3 lbs. Yukon Gold Potatoes (peeled and quartered)

• 1 1/2 cups chicken stock/broth

• 1/2 cup olive oil

• 1/2 cup lemon juice

• 1 tbsp dried oregano

• Kosher salt and pepper to taste

INSTRUCTIONS

1. Place the potatoes in a medium pot and cover with chicken broth by 1 inch.

2. Bring to a boil and then decrease to an aggressive simmer for 10 mins. (Potatoes may not be fully cooked and that’s okay).

3. Preheat the broiler and line a baking sheet with foil.

4. Drain potatoes and place them on the foil-covered pan.

5. Drizzle with olive oil and toss to coat each potato and turn flat side down.

6. Broil for 8-10 minutes or until the potatoes are golden brown.

7. Transfer the potatoes to a bowl and toss with the lemon juice, oregano, salt, pepper and a drizzle of olive oil.