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
1/4 onion, finely sliced
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
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.)
Heat tortillas in a pan over medium-high heat.
Reheat sweet potatoes and spread over one of the heated tortillas. Top with blue cheese, walnuts and onions.
Place other tortilla on top and slice into quarters (pizza cutters are great for this).
So this is what started my whole strawberry craze. My friend Amy (hi Amy!) posted on my Facebook about how delicious strawberries and balsamic are. True story. It’s a delicious combination. I remember making a strawberry balsamic dessert in high school and I felt super grown-up and sophisticated. That phase didn’t last long. Amy’s comment made me really crave some kind of strawberry balsamic combination, but I wanted to try something a little different.
These popsicles are super refreshing and so easy to make. I definitely plan on making these a lot over the summer. Next time though, I would change a few things. I would probably either cut back on the sugar or up the balsamic a bit.The strawberries were definitely sweet enough on their own and didn’t need a whole 1/4. The vinegar flavor was there, but I would have preferred it to stand out a little more. And the freshly ground pepper… I love pepper, but every now and again I would find myself biting into what I thought was a little strawberry chunk only to be (rudely) surprised by pepper. Definitely make sure your pepper is finely ground.
2 cups sliced, hulled strawberries (from about 1 pound berries)
1/4 cup sugar
2 1/2 tablespoons good-quality balsamic vinegar
Freshly ground black pepper
Place the strawberries and sugar in a food processor and pulse just until the mixture is finely chopped and juicy but still chunky; you don’t want a smooth purée. Transfer to a bowl and stir in the balsamic vinegar and a few grinds of pepper.
Spoon the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
I love asparagus and this is by far one of my favorite asparagus recipes. It combines two of my favorite things, asparagus and balsamic, so I knew right off the bat that it was going to be a keeper. It could not be simpler to make and it will be ready in less than 15 minutes. What’s not to love?