Classy Quesadilla

Here is an easy appetizer everyone knows how to make, but classed up a bit. I got the inspiration from this in Cabo at the One & Only. Amazing restaurant and so many ideas to try at home, I am still trying them out months after my trip. This is such a simple idea, bringing a cheese course to the loveliness that is a quesadilla. This is perfect for an appetizer for a party or even a yummy lunch for yourself. I would make my apple slices a bit thicker next time, but other than that the assembly in the picture is exactly how I would repeat it. The picture is how I arranged everything before I placed the top tortilla on.

Brie & Apple Quesadilla with Chipolte Cream

Forks & Amusement 2010

serves 4 appetizers

1/4 c light sour cream

2 canned chipotle peppers, seeded, minced

tablespoon of adobo sauce from can of chipotle peppers

2 large flour tortillas

6 oz brie cheese, sliced

1/2 granny smith apple, sliced

1/2 handful of arugula

In a small bowl, combine the sour cream, peppers and adobo sauce. Set aside.

Heat a large skillet over medium-high heat. Place one of the tortillas on the hot skillet. Arrange the cheese all over the tortilla, top the cheese with the apple slices and scatter the arugula over the apple. Apply the second tortilla on top. When cheese starts to melt and tortilla begins to toast, flip quesadilla and toast the other side. When done, all the cheese should be melted.

Remove quesadilla from pan. Cut in wedges and serve immediately with the chipolte cream.

Enjoy!

xoxo

Erin

Beet It

I made this simple beet and arugula salad last night that I would like to share. Now you might thinking "beets?" but, I swear you will love them. My Dad is visiting and has always been a fan, which has rubbed off on me. This is the kind of salad that you see on restaurant menus and that chefs love to make. I am telling you here that you can make it too in about 5 minutes. Beets are also super good for you and have a sweet taste that pairs great with a tart dressing and creamy feta. Give beets a chance! I promise you will like this! And let's not forget to point out what a pretty salad this is that could wow your family or guests with little effort.

Beet & Arugula Salad

Forks & Amusement 2010

Make as much as you need for your table!

arugula

sliced beets (you can use canned beets that are drained, I found bags of cooked beets in the produce section, or you can roast whole beets that have been peeled and drizzled with olive oil, salt and pepper until tender)

slivered red onion

crumbled feta (you can also use goat cheese)

vinaigrette (big spoonful of Dijon mustard, salt, pepper, 4 tablespoons of vinegar, 5 tablespoons of olive oil all whisked together)

Scatter the arugula on a plate or platter. Gently place the slices of beets all around the plate and do the same with the onion. Sprinkle the feta on top and drizzle with the vinaigrette.

Enjoy!

xoxo

Erin

Super Simple Saucy Ribs

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• Hello everyone! I am back from a long stretch of being out of town and am excited to be back and cooking. I have not had too much time at home yet to plot out amazing recipes and complicated ingredients, but I was able to catch a rerun of the Martha show at the gym last week and saw this easy recipe for ribs. Most recipes for BBQ are long and have so many steps your head spins around, which can be intimidating. I have tried these recipes and while they are amazing, they are for those that have lots of extra time and patience on hand. I have not had either this week. I served the ribs with steamed artichokes and a Caprese salad (heirloom tomatoes chopped, diced fresh mozzarella, chopped basil, slivered red onions, drizzle with olive oil, balsamic, salt and pepper), which are not traditional BBQ fare, but I thought I would class the place up a bit.
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• EJ's Simple Oven-Barbecue Ribs
• adapted from Marthstewart.com 2010
• 4 servings
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• 2 racks baby back ribs
• 6 tablespoons Emeril's Rib Rub spice blend (I used my own: 2 tbls sugar, 3 tbls salt, 1 tbls pepper, 1 tsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tea onion powder, 1 tsp chili powder, 1 tsp celery salt; you could use any variety of rib rub as well)
• Emeril's Bam! B-Q Original Sweet Barbecue Sauce or other favorite barbecue sauce (I used the Bone Suckin' Sauce brand)
• Preheat oven 300 degrees. Line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice. Line the aluminum foil with an equal sized piece of parchment paper. (You will be folding this over the ribs and sealing it.) Place ribs, meat side up, in an even layer on prepared baking sheet; set aside. Divide seasoning evenly between both slabs of ribs, coating well on each side. Fold the extra length of parchment paper-lined aluminum foil over ribs and seal tightly on all sides. Transfer baking sheet to oven and bake until ribs are very tender, 2 1/2 to 3 hours. Remove baking sheet from oven. Peel back parchment paper-lined foil so that ribs are exposed. Using a basting brush or the back of a spoon, coat meat side of ribs lightly with barbecue sauce. Return ribs to oven, and bake, uncovered, until sauce is thickened and lightly browned, 20 to 30 minutes. Remove ribs from oven and let cool briefly. Cut between each rib and serve with additional barbecue sauce, if desired.
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• Enjoy!
• xoxo
• Erin