Turkey & Apricot Bread Salad

Turkey & Apricot Bread Salad

I’m absolutely in love with this salad. Just writing about it makes me want to make it again. Even though it is still the middle of winter in most places, I’ve been on a huge salad kick thanks in part to our wacky weather (it was 80F/27C here over the weekend and now it’s cold and rainy…). This might be the perfect balance of light and salad-y and filling and hearty, which makes for a pretty good winter salad. The flavors in this salad combine perfectly. Every bite had the perfect balance of sweet, savory and tangy. I would preferred to use fresh apricots, and even though we are lucky enough to be getting in the start of our summer fruits here in Southern California, I just couldn’t find any fresh ones up to snuff. Dried worked just as well, but I personally like the fresh version over dried. I actually thought that the turkey was kind of lost in this salad. I would have enjoyed it just as much with out.

In theory this salad should be pretty quick to make. It’s easy enough to make if you are using regular bread and pre-cooked/leftover turkey, but since I like to make things difficult, that’s not the route I went. I made gluten-free focaccia and poached turkey tenders. Neither really took that much time at all, but definitely a little more work than the original recipe, but nothing over the top. You could still make this as a delicious weeknight meal even if you have to take a few extra gluten-free steps. It might be a bit strange to see bread as a major ingredient in a gluten-free salad, but I really liked how the [Chebe|http://www.chebe.com/] Focaccia worked. They reminded me of the croutons I used to make from ‘real’ bread many moons ago.

Turkey & Apricot Bread Salad
Adapted from Better Homes & Gardens.

  • 2 cups gluten-free focaccia bread, torn into bite-sized pieces (I recommend Chebe)
  • 6 cups baby spinach
  • 2 cups shredded cooked turkey or chicken, torn into pieces
  • 1/4 cup dried apricots, cut in thin slivers
  • 1/4 cup dried cranberries
  • 1/4 red onion, thinly sliced
  • 1/3 cup white wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 Tablespoon grainy Dijon mustard
  • 2 teaspoons snipped fresh rosemary (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 ounces crumbled blue cheese
  • 1/4 cup walnuts, toasted and chopped
  • Cracked black pepper (optional)

Strawberry Avocado Spinach Salad

Strawberry Avocado Spinach Salad

I will fully confess this salad was made out of desperation. I got a little overzealous at Costco and bought a 5 pound bag of baby spinach. It was $3.79, seemed like such a great idea at the time. Do you know how much baby spinach is in a 5 pound bag of baby spinach? FIVE pounds. Do you know how hard it is to come up with new ideas to use up 5 pounds of baby spinach? Real hard. There are only so many green smoothies and sautéed spinach one can consume. I have gotten to the point I just google spinach and any other random ingredients I can think of and hope something worthwhile comes up. I’ve been hitting a lot of duds, but I really lucked out with this one.

I personally don’t like super oily vinaigrettes (or oily anything), so I tend to skimp on that. I just couldn’t get a taste I liked with just the limes for acidity, so I added in a bit of white wine vinegar to try to get the flavors to blend a bit better. Perfect fix. I added the feta at the last minute (an other Costco purchase that needs to be used… I need to stop doing this to myself). I think it gave the salad a tangy bite that worked really well with the other flavors, but it’s not essential. Leaving it out would still make this one amazing (and vegan) salad.

I also have to admit I am totally embarrassed by the fact that I took the time to cut the strawberries into hearts. Who does that? It’s a cheesy cute idea for a Valentine’s Day salad if you have the need for such a thing. This salad is definitely tasty enough to share.

Strawberry Avocado Spinach Salad

For the Salad:

  • 2 cups baby spinach
  • 1/4 cup chopped candied walnuts
  • 1 cups strawberries, halved (cut into hearts if you’re crazy)
  • 2 shallots, thinly sliced
  • 1/4 cup crumbled feta cheese
  • 1 avocado, diced
For the Dressing:
  • 1/4 cup olive oil (I don’t like oily vinaigrettes, use more if you do)
  • 2 limes, juiced
  • 1/2 Tablespoon white wine vinegar
  • 2 Tablespoons grainy Dijon mustard
  • 1/2 teaspoon Kosher salt
  • fresh ground black pepper, to taste
  1. In a large serving bowl, add the spinach, strawberries, shallots and feta.
  2. In a small bowl whisk together the olive oil, lime juice, grainy mustard, salt, and pepper.
  3. Drizzle the dressing over the salad. Sprinkle on the walnuts and add the diced avocado.

Roasted Garlic, Spinach & Brie Dip

Roasted Garlic, Spinach & Brie Dip

Now that I’m kind of, sort of , nearly over my never-ending mystery illness (just can’t shake this sore throat), let’s get back to business.

It’s the Super Bowl next Sunday. Normally, I would be super excited and looking forward to it, but considering I have not watched a single football game (of any kind or level) this year, I’m really not into it. That being said, I do love any excuse for a party and parties must have food and drinks. I can always get behind party planning. This week I’ll be sharing some recipes perfect for your Super Bowl weekend.

Apparently there are people in this world who do not like garlic and don’t care for brie. Fortunately, I don’t know anyone like that, but if you are a little wary of the amount of garlic in this dip, fear not. When garlic is roasted, it gets this more caramelized, almost nutty flavor, which is much more subtle than fresh garlic. If you don’t like brie, well I really can’t help you all that much. Maybe substitute goat cheese? This was the first time I had ever used pimentos in anything or even had them outside of stuffed olives. I was hoping they would give the dip just a little extra kick or something to keep the taste buds happy. Maybe they just got too chopped up in the food processor, but they didn’t really bring much to the overall taste. I think I would stick with real hot sauce or chili powder if a subtle heat.

You could actually serve this dip two different ways. I decided to go with hot, but the end result was a little more fondue-y than I would have like. Once it cooled down about 5 or 10 minutes, it was the perfect consistency. I also tried it before I baked it and it was pretty close to perfect. I should have left it, but I really wanted a hot dip… You can definitely make this ahead of time, but remember to take it out and let it soften. It is brie base, so it will definitely need to soften.

Roasted Garlic, Spinach & Brie Dip

 

Roasted Garlic, Spinach & Brie Dip

  • 2 heads of garlic
  • 1 Tablespoon olive oil
  • 1-20 ounce round of brie, rind removed
  • 1 cup 0% plain Greek yogurt (I like Fage)
  • 1 cup baby spinach
  • 4 green onions, sliced
  • 2 Tablespoons diced pimentos, drained
  • 1 teaspoon seasoned pepper (or freshly ground pepper, to taste)
  1. Preheat oven to 350 degrees. Cut top 1/2″ off the top of the garlic heads. Remove some of the loose, papery skin, leaving the heads intact. Place each on a square of tinfoil, drizzle each with the olive oil (about 1 teaspoon each), and wrap well. Bake 50-60 minutes, until the garlic is very soft and begins to brown. Cool until easy to handle. Squeeze each head to into a mixing bowl to remove the soft roasted cloves. Be careful to avoid getting any of the garlic skin/paper in the bowl.
  2. In a large skillet, add the remaining olive oil and heat over medium. When oil is shimmering, add the spinach and cook until wilted. Add in the green onions and cook until just softened. Remove skillet from heat and set aside. Attempt to drain any excess oil if necessary.
  3. In a food processor, process Brie cheese and cream cheese with the seasoned salt, pepper, and garlic cloves. (You can also cream these ingredients together using the back of a spoon and a lot of energy.) Refrigerate several hours to blend flavors. Serve with crackers, crostini, and sliced French bread.
  4. In a food processor, combine Brie cheese and greek yogurt with the seasoned pepper, garlic cloves and pimentos. Add in the spinach and green onions. Pulse in the food processor until blended.
  5. This dip can be served either hot or cold. For cold: Refrigerate several hours to allow flavors to blend. For hot: Bake in 350 degree oven for 30 minutes. Allow to cool slightly and serve.
  6. Serve with crackers/sliced bread/tortilla chips/veggies.

Lentil, Olive & Goat Cheese Salad

Lentil Goat Cheese Salad

This salad wasn’t really planned out. I set about making lunch one day, but was in one of those moods where nothing really sounded good. After hemming and hawing for a bit, I ended up grabbing several random ingredients. Anything I saw that seemed appealing at the time got put on the counter. Not surprisingly these basic ingredients are some of my favorites. Feeling accomplished about picking out items for lunch, I then realized I still had to figure out what to do with them. This salad is what ended up happening. Nothing too fancy, but delicious and filling nevertheless.

I don’t like overly oily salad dressing, so I just mixed lemon juice into the lentils instead of making an actual dressing. And olive oil  lemon dressing or a light vinaigrette could definitely be used on the lettuce or lentils if you like. If you are looking for something a little warmer for this time of year, the lentils could also be served warm with all the ingredients mixed in. If serving warm, I would leave out the lettuce and substitute a bed of sautéed spinach.

Lentil Goat Cheese Salad

 

Lentil, Olive & Goat Cheese Salad

For the Lentils

  • 1 cup dried green, brown, or French lentils
  • 2 cups low-sodium vegetable broth or water
  • 1 bay leaf, 1 garlic clove, or other seasonings (optional)
  • 1/4 – 3/4 teaspoon salt
For the Salad:
  • 1 head butter lettuce, torn into bite-sized pieces
  • 1 small red onion, diced
  • handful of kalamata olives, chopped
  • 1 tomato, diced
  • juice of 1 lemon
  • olive oil (optional)
  • 4 ounces soft goat cheese, crumbled
  • bacon or pancetta, cooked until crispy and crumbled

For the Lentils:

  1. Wash Lentils in a strainer or colander. Pick over and remove any shriveled lentils, debris, or rocks. Thoroughly rinse under running water. Then transfer the rinsed lentils to a saucepan and pour in the broth/water. Add any seasonings being used, reserving the salt.
  2. Bring the broth/water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. Cook, uncovered, for 20-30 minutes. Add water as needed to make sure the lentils are just barely covered.
  3. When lentils are done, remove from pot and allow to cool in a serving dish.
For the Salad:
  1. While the lentils are cooking prepare the rest of the ingredients.
  2. Divide lettuce onto individual serving dishes.
  3. When lentils are cooled, add onion, tomato and olives and top with lemon juice (and olive oil if using). Mix ingredients together. Crumble goat cheese and sprinkle bacon over the top. Divide the lentils between the lettuce plates and serve.

Halloumi Quinoa ‘Tabbouleh’ Salad

Halloumi Quinoa 'Tabbouleh' Salad

I have been hoarding a package of halloumi in my cheese drawer for several months now. Halloumi is hard to find and pretty expensive in these parts, so I tend to use it sparingly when I do find it. I finally decided to give the cheese a change of scenery and put it in a salad. I was quite happy with the move. The halloumi has yet to comment.

To make this tabbouleh salad gluten free, I used quinoa instead of bulgar wheat. A super simple swap. I personally liked the quinoa better than other tabbouleh I’ve had in the past. I was tempted to make a light lemon/vinaigrette dressing to go over the salad. In the end, I ended up squeezing one lemon over the salad and saving the olive oil the onion had been sautéed in. Genius idea! The oil brought even more caramelized onion flavor to the salad, which is always a plus in my book and the lemon helped brighten the flavors up with it’s refreshing tartness.

Halloumi Quinoa 'Tabbouleh' Salad

Halloumi Quinoa ‘Tabbouleh’ Salad
Inspired by this recipe.

  • 1 cup quinoa
  • 2 cups low-sodium vegetable broth
  • 1 medium red onion, finely chopped
  • 1 Tablespoon olive oil
  • 1 package halloumi, sliced into thin pieces
  • 4 green onions, chopped
  • 1 large handful arugula/rocket
  • 1 ounce roasted almonds, roughly chopped
  • 1/2 ounce pumpkin seeds
  • 1/3 cup pomegranate seeds
  1. Bring 2 cups of low-sodium vegetable broth to a boil. Stir in 1 cup of quinoa, bring back to a boil, cover, cook over medium heat for 12-15 minutes, or until quinoa has absorbed all the broth. Remove from the heat, fluff, cover and let stand for 15 minutes.
  2. In a small pan, cook the red onion in two teaspoons of olive oil on medium low heat for 15 minutes until they are soft and sweet. Keep an eye on them to make sure they don’t burn. When the onions are done drain onions and oil into small dish and set aside.
  3. In the same pan, place several of the halloumi slices cook 2-3 minutes or until lightly golden on each side, flip and cook the other side until also lightly golden. Repeat with the remaining slices.
  4. Pour the quinoa into a large serving bowl and mix it together with the arugula, halloumi, red onion, green onion, almonds and pumpkin seeds.
  5. Scatter the pomegranate seeds on top of the salad and serve.

Candied Jalapeños

Candied jalapeños

This is another super easy appetizer, BUT it does need a couple of days forward planning. I first had this at a Christmas tree decorating party when I was living in Hungary and I loved it. I will admit cream cheese kind of weirds me out (what is it…?), but I am willing to overlook that for these.

The jalapeños are kind of sweet, still a little spicy and absolutely delicious. The cream cheese provides a smooth and creamy neutral base that brings out the flavor of the candied jalapeño and helps things from getting too hot. I would personally recommend serving these on garlic bagel chips. When I lived in Hungary, I used the 7 Day Bread Chips. They were bite-sized and perfect for this appetizer. I served these on Glutino Parmesan Garlic Bagel Chips. They worked really well, but they have a tendency to break into a million pieces just when you look at them. I have yet to get a box that was not half-broken, but they are still super tasty and they make a great gluten-free substitute for bagel chips. Just be gentle with them. The only other thing to note, make sure you are using regular jalapeños when you sugar these. I accidentally used HOT jalapeños and while still tasty, there was a lot of heat that snuck up after the fact.

Candied Jalapeños 

  • 1 (8 ounce) package cream cheese
  • 1 (12 ounce) jars sliced jalapeños
  • assorted bite-sized crackers or bagel chips
  • 4-8 Tablespoons sugar
  1. Drain jalapeños of ALL juice. There should be at least an inch or so space from where the jalapeños are and the top of the jar.
  2. Fill this space with sugar and tightly seal jar.
  3. Place jar in fridge.
  4. Shake the jar vigorously at least once a day for at least 5-7 days.
  5. On day of serving, you have two options for serving: 1. spread a small amount of cream cheese on bite-sized crackers or bagel chips. Top with one jalapeño on each cracker. 2. spread peppers and some of the now sweetened juice on cream cheese. Serve with crackers or bagel chips.

Gluten-Free Calzones Two Ways

Gluten Free Calzones

Earlier this week I got it into my head that I really wanted a calzone. I can only remember having a calzone once before, but for some reason I wanted one now. Start to finish these took about 40 minutes to make, so definitely a good possibility for a weeknight dinner. The spinach and Boursin was definitely the favorite out of these two. The salami and olive calzone was good, but just had a lot of flavors going on. I served them with my favorite Casear salad and a little extra pasta sauce on the side for dipping; it was the perfect combination.

Since I wanted to be a quick and painless process, I cheated and used a box of Chebe Garlic Onion Breadstick Mix for the crust of the calzones. They had a recipe for mixing and using the crust which I followed, but I really wish I only partially followed it. Their recipe yield two GIANT calzones. There was absolutely nothing wrong with them, except that they were huge. We got 2 meals for 2 people out of each, but I think I would have preferred making four smaller ones. It is the same amount of food, but I think four smaller ones would make the leftover and re-heating situation much easier (and additional filling options).

Gluten Free Spinach & Cheese Calzone

Gluten Free Spinach & Cheese Calzone

For the Calzone:

  • 1 (7.5 oz) package Chebe mix (or 1 ¾ cup flour)
  • 2 eggs
  • 2 TablespoonsOil
  • 1/4 cup non-fat milk
  • 1 cup shredded cheese (optional)
For the Filling:
  • olive oil
  • 1/2 large onion diced
  • 2 large handfuls of spinach, washed and stemmed if tough
  • Soft cheese (like Boursin or goat cheese), at room temperature

For the Filling:

    1. Heat olive oil in large skillet over medium heat. When oil is hot, add in onion and cook until softened and translucent, about 5 minutes.
    2. Then add in spinach and cook until wilted.
    3. Remove from heat and set aside.
For the Calzone:
Prepare Chebe mix according to directions on the box:
  1. Preheat oven to 375° F.
  2. Blend Chebe Garlic-Onion Breadstick Mix with 2 tbsp. oil, 1 cup shredded cheese* (optional; sharp or hard cheeses work best) and 2 large eggs. Slowly blend in exactly 1/4 cup water or milk*/milk substitute.
  3. Knead dough with hands until it is smooth.
  4. After mixing the dough, pat the dough into a think round. Split this round in half, and split the halves in half, to make four hunks of Chebe Bread dough approximately the same size.
  5. On a piece of wax paper, spread one of the rounds out to a very thin layer, using your fingers and the heel of your hand, or using a rolling pin. You want this very thin, but be careful that there are no holes in the dough. You don’t want any of the fillings escaping from the center during baking.
  6. Flip the dough round on a non-greased baking sheet. Cover with 1 to 1 1/2 cups of filling and cheese leaving edges clear so that dough will seal.
  7. Flatten the next dough round per the instructions above. Flip the flattened round on top of the bottom round and the filling. Crimp the edges together with your fingers, being careful not to create any holes in the dough.
  8. Then, using the tines of fork, press the edges together all the way around the dough. If the fork sticks to the dough, dip it in cold water. This will secure the edges and give the calzone a finished look.
  9. Pop into a preheated oven at 375° F and bake for approximately 30 minutes or until nicely browned. (Suggestion: brush the outside with olive oil before baking.) Let cool about 5 minutes and serve.

Gluten Free Salami & Olive Calzone

Gluten Free Salami & Olive Calzone

For the Crust:

  • 1 (7.5 oz) package Chebe mix (or 1 ¾ cup flour)
  • 2 eggs
  • 2 TablespoonsOil
  • 1/4 cup non-fat milk
  • 1 cup shredded cheese (optional)
For the Filling:
  • Sliced salami or other cured meat of choice
  • Handful green olives, sliced
  • Pasta sauce (I used Trader Joe’s Roasted Garlic)
  • Grated cheese
For the Calzone:
Prepare Chebe mix according to directions on the box:
  1. Preheat oven to 375° F.
  2. Blend Chebe Garlic-Onion Breadstick Mix with 2 tbsp. oil, 1 cup shredded cheese* (optional; sharp or hard cheeses work best) and 2 large eggs. Slowly blend in exactly 1/4 cup water or milk*/milk substitute.
  3. Knead dough with hands until it is smooth.
  4. After mixing the dough, pat the dough into a think round. Split this round in half, and split the halves in half, to make four hunks of Chebe Bread dough approximately the same size.
  5. On a piece of wax paper, spread one of the rounds out to a very thin layer, using your fingers and the heel of your hand, or using a rolling pin. You want this very thin, but be careful that there are no holes in the dough. You don’t want any of the fillings escaping from the center during baking.
  6. Flip the dough round on a non-greased baking sheet. Cover with a layer of salami, a handful of olives 1/2 cup shredded cheese and 1 cup pasta sauce leaving edges clear so that dough will seal.
  7. Flatten the next dough round per the instructions above. Flip the flattened round on top of the bottom round and the filling. Crimp the edges together with your fingers, being careful not to create any holes in the dough.
  8. Then, using the tines of fork, press the edges together all the way around the dough. If the fork sticks to the dough, dip it in cold water. This will secure the edges and give the calzone a finished look.
  9. Pop into a preheated oven at 375° F and bake for approximately 30 minutes or until nicely browned. (Suggestion: brush the outside with olive oil before baking.) Let cool about 5 minutes and serve.

Chicken Spinach & Cauliflower Cheese Pots

Chicken Spinach & Cauliflower Cheese Pots

This is pretty much Chicken Alfredo without any noodles involved. I’m not a pasta fan, so it was pretty much perfect to me. I was a bit hesitant to use evaporated milk. I know it’s real milk with some of the water removed, but shelf stable dairy products just weird me out. Once I got over the canned milk thing, I was really, really impressed by this dish. It was so easy to make and super flavorful. I did add some extra spices by sprinkling the chicken with Kosher salt, black pepper and garlic powder. That definitely helped the dish. Next time, I think the only other thing I would add would be some Dijon mustard. I really think that would have enhanced the flavor even more. And I might add broccoli as well just to add some extra color and vegetables. The spinach was really good in this dish. I thought it might be kind of gross since it was added at the last-minute before baking. This recipe is great as is, but a few easy additions

A quick note about serving: I think it would be easier to do this in one large casserole dish or in 1 cup ramekins. I followed the directions and a 2 cup serving dish was the size of a cereal bowl, which is a lot of food. I think a 1 cup ramekin would be the perfect size accompanied with some extra veggies or a salad.

Chicken Spinach & Cauliflower Cheese Pots

 

Chicken Spinach & Cauliflower Cheese Pots
Adapted from Taste.Com.Au.

  • 1 small (800g) cauliflower, cut into florets
  • 2 teaspoons olive oil
  • 1 pound/500g boneless, skinless chicken breast, diced
  • Kosher salt, black pepper, garlic powder, for seasoning
  • 3 Tablespoons/40g butter
  • 1/4 cup all-purpose flour (I used Better Batter.)
  • 1 cup low-sodium chicken stock
  • 375ml can evaporated milk
  • 3 ounces/80g baby spinach
  • 1/3 cup grated tasty cheese (I used a sharp English Cheddar)
  1. Preheat oven to 400°F/200°C/180°C fan-forced. Steam over or cook cauliflower in a saucepan of boiling water for 5 minutes or until just tender. Drain.
  2. Heat oil in a large saucepan over medium-high heat. Season diced chicken breast with Kosher salt, black pepper and garlic powder. Add the chicken. Cook, stirring, for 5 minutes or until browned. Transfer to a bowl. Cover to keep warm.
  3. Add butter to pan. Cook for 1 minute or until melted and bubbling. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually add stock, stirring until smooth. Bring to the boil. Reduce heat to low. Add milk. Simmer for 3 to 5 minutes or until thickened. Remove from heat. Stir in chicken, cauliflower, spinach and 2 tablespoons tasty cheese. Season with salt and pepper.
  4. Spoon mixture into four 2 cup-capacity ovenproof dishes. Sprinkle with remaining cheese. Season with salt and pepper. Bake for 20 minutes or until golden. Serve.

Caramelized Balsamic-Red Onion Soup With Cheese-Topped Croutons

Caramelized Balsamic-Red Onion Soup with Cheese-Topped Croutons

This is like French Onion Soup, but better. I didn’t think it was possible to top the original, but this does. Balsamic makes everything a bit better. This soup is a little on the sweeter side than traditional onion soup, but the balsamic vinegar and tamari help balance that out. I also thought that the addition of the mustard made the flavor really interesting as well. The other great thing about this recipe is that it is a lot less work and a lot faster than making traditional French Onion Soup. The only thing I didn’t really like was the swiss cheese. It was a little bland. I think Gruyère might be an improvement or a really sharp white cheddar would be even better.

Caramelized Balsamic-Red Onion Soup With Cheese-Topped Croutons
Adapted from Serious Eats

  • 1/4 cup olive oil
  • 1 tablespoon butter
  • 6 large red onions, thinly sliced
  • 2 teaspoons salt
  • 1/4 cup balsamic vinegar
  • 2 tablespoons low-sodium gluten free tamari or soy sauce
  • 2 tablespoons prepared mustard
  • 6 cups low-sodium vegetable broth
  • 1/8 teaspoon freshly ground black pepper
  • 6 slices of bread (I used a gluten-free baguette from Whole Foods)
  • 3/4 cup grated Swiss cheese
  1. Heat a large pot over medium heat for one minute. Add the oil and swirl to coat the bottom of the pan, and then add the butter. Once it melts, add the sliced onions and salt, and then reduce heat to medium-low. Cook, stirring occasionally, until the onions turn golden brown, about 30 minutes.
  2. Add the balsamic vinegar, soy sauce, and mustard, stir well, and cook for five minutes.
  3. Pour in the broth, and turn the heat to high. When it comes to a boil, reduce the heat to low, partially cover, and simmer for 15 minutes.
  4. Meanwhile, preheat the oven to 350°F. Place the slices of bread on a baking sheet covered with aluminum foil. Transfer the baking sheet to the oven and cook for five minutes. Carefully remove the sheet, and turn on the broiler. Divide the cheese between the slices of bread. Set the sheet under the broiler for however long it takes to melt the cheese, about 30 seconds. Remove the sheet, turn off the heat, and set aside.
  5. Season the soup with black pepper and, if needed, more salt. Ladle the soup into bowls and top with a crouton. Serve immediately.

Sweet Potato & Blue Cheese Quesadillas with Balsamic Onions

Sweet Potato & Blue Cheese Quesadillas with Balsamic Onions

Let’s talk about leftovers. They just never seem to go away. Thanks to a nifty turkey curry, all of our turkey is gone, but we still have a ton of other things left. Our sweet potatoes seem to be multiplying in the fridge. We made a great horseradish sweet potato dish for Thanksgiving. The horseradish gave the potatoes a little bite that went perfectly with the blue cheese and balsamic onions. Any sweet potatoes will work though. Overall the combination of flavors were perfect. Tortillas are a really great tool for transforming leftovers. Using the sweet potatoes in a quesadilla not only was a great way to use up your leftovers, but it makes for a quick lunch or an easy appetizer to share.

Sweet Potato & Blue Cheese Quesadillas with Balsamic Onions

Sweet Potato & Blue Cheese Quesadillas with Balsamic Onions

  • 1/4 onion, finely sliced
  • balsamic vinegar
  • 1/4 cup leftover mashed sweet potatoes
  • 2 Tablespoons crumbled blue cheese
  • 2 Tablespoons chopped walnuts, lightly toasted
  • 2 tortillas (I used corn)
  • Leftover cranberry sauce, for serving
  1. Take the finely sliced onion and place in a shallow bowl. Pour in enough balsamic vinegar to cover the onions and allow to sit for at least 15 minutes. (Save the vinegar for another use, like vinaigrette or marinade.)
  2. Heat tortillas in a pan over medium-high heat.
  3. Reheat sweet potatoes and spread over one of the heated tortillas. Top with blue cheese, walnuts and onions.
  4. Place other tortilla on top and slice into quarters (pizza cutters are great for this).
  5. Serve with cranberry sauce for dipping.