Monday, May 10, 2010

Monday

I've decided to resume blogging as my own version of therapy-can't afford the real version for awhile.

Monday off-delightful! Laundry, mopping floors, & relaxing. Put out a few more applications today. I really am quite happy where I am, but it BARELY covers the rent and is less than I was making on unemployment - not good. If I can find a way to just get more hours with this company, it would be best. This morning I called an old friend who sent me his number. We will be meeting for dinner on Thursday evening. I have mixed feelings but mostly good. I need to get out more-I'm turning into an old fuddy-dud! Tonight's dinner - the now infamous crab quesadillas! Dominic & I can't seem to get enough & since I had plenty of the imitation crab in the freezer, why not. Here's the recipe. I have never followed it exactly, but it's a wonderful place to start!

Crab Quesadillas

Provided by
Preparation Time: 30 minutes Level: Easy
Cook Time: 30 minutes Serves: 4
These quesadillas have an irresistibly creamy filling. They also make great appetizers. Serve with your favorite salsa on top and a cup of black bean soup topped with chopped avocado.
Ingredients:
• 1 cup shredded reduced-fat Cheddar cheese
• 2 ounces reduced-fat cream cheese, softened
• 4 scallions, chopped
• 1/2 medium red bell pepper, finely chopped
• 1/3 cup chopped fresh cilantro
• 2 tablespoons chopped pickled jalapenos, (optional)
• 1 teaspoon freshly grated orange zest
• 1 tablespoon orange juice
• 8 ounces pasteurized crabmeat, drained if necessary
• 4 8-inch whole-wheat tortillas
• 2 teaspoons canola oil, divided
Preparation:
1. Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.