Roasted Vegetable Quesadillas

 1 onion, chopped
1 zucchini, chopped
1 red bell pepper, chopped
1 cup frozen corn, thawed
1 Tbsp olive oil
1/2 tsp ground cumin
4 tomato flour tortillas, burrito size
1 cup shredded cheddar jack cheese

In large bowl, combine vegetables, oil and cumin; toss to coat.  Arrange in a single layer in ungreased baking sheet.  Bake, uncovered, at 425 for 10-15 minutes or until tender.  Reduce heat to 350.  Divide vegetable mixture evenly between 2 tortillas.  Sprinkle with cheese.  Top with remaining tortillas.  Place on ungreased baking sheet; bake for 8-10 minutes or until cheese is melted.  Cut each quesadilla 4-6 wedges.  

Chicken Scampi

 8 oz uncooked linguine (or other pasta of your choice)
1 1/4 pounds boneless skinless chicken breasts, cut into bite size pieces
1/2 tsp salt
1/4 tsp pepper
2 Tbsp butter
2 green onions, chopped
2 cloves garlic, chopped
1/2 cup drained roasted red peppers, chopped
1 pound fresh thin asparagus spears, trimmed and cut into 2 inch pieces
1 cup chicken broth
1 lemon, zested

Cook pasta as directed on package (don't skip salting the water while cooking pasta!).  Sprinkle chicken with salt and pepper.  In skillet, heat 1 Tbsp butter over med high heat until melted.  Cook chicken in butter 5-7 minutes, stirring occasionally.  Add onions, garlic, roasted peppers and asparagus.  Cook 2-3 minutes longer until asparagus is crisp tender and chicken is cooked through.  Stir in broth and remaining 1 Tbsp butter; cook until butter is melted.  Drain pasta. Serve chicken mixture over pasta.  Sprinkle lemon zest over each serving.

Serves 4

Pecans Diablo

 1/4 cup butter, melted
3/4 tsp dried rosemary, crushed
1/2 tsp cayenne pepper
1/4 tsp basil
5 cups pecan halves
2 tsp salt

In a large bowl, combine the butter, rosemary, cayenne and basil.  Add pecans and toss to coat.  Spread in a single layer on a cookie sheet.  Sprinkle with salt.  Bake, uncovered, at 325, for 18-22 minutes or until pecans are crisp, stirring occasionally.  Cool completely.  Store in airtight container.  

Fudgy Sourdough Brownies

 9 oz semi sweet chocolate, chopped
8 oz butter
8 oz sugar
4 oz brown sugar
1/2 tsp salt
1 Tbsp vanilla
3 large eggs
8 oz sourdough discard
2 1/2 oz all purpose flour

Preheat oven to 350.  Grease a 13x9 pan.  Combine 9 oz semi sweet chocolate and 8 oz butter in large microwave safe bowl.  Microwave in 15-30 seconds increments, stirring after each one, until fully melted.  Add 8 oz sugar, 4 oz brown sugar, 1/2 tsp salt and 1 Tbsp vanilla, stir to combine.  Add 3 eggs, stir until combined then stir vigorously for 30 seconds.  Fold in 8 oz sourdough discard.  Add 2 1/2 oz all purpose flour and stir just until combined.  Spread batter evenly into prepared pan.  Bake until brownies puff a bit and toothpick inserted in the center comes out with a few moist crumbs (about 30 minutes).  Cool in the pan to room temperature then refrigerate until the brownies are firm.    

Thai Style Chicken Curry Soup

 32 oz chicken broth
3 Tbsp brown sugar
2 Tbsp soy sauce
2 Tbsp rice vinegar
2 tsp curry powder
1 red bell pepper, coarsely chopped
1 jalapeno chile, seeded and finely chopped
2 cups chopped/shredded cooked chicken
2 Tbsp chopped fresh cilantro

In saucepan, mix all ingredients except chicken and cilantro.  Heat to boiling over medium high heat.  Reduce heat to medium.  Simmer uncovered 3-5 minutes or until bell pepper is crisp tender.  Stir in chicken.  Cook 1-2 minutes or until chicken is hot.  Add cilantro just before serving.

Serves 4