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