Mommie Cooks!

Sometimes Simple, Sometimes Grand, Always Declicious

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7 Layer Bitty Bites

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Ok, I’ll admit it.  My favorite part about the Super Bowl isn’t the game.  It’s not the commercials either, although I should let it be known that the final pigskin bash of the year is the one and only time I get up to take care of any and all business when the commercials aren’t airing.

Nope, it’s the food.  Dips, wings, pizza, beer.  And did I mention dips?  All my favorite comfort foods spread before me like a smorgasbord of taste dropped straight down from the pearly gates of heaven.  It’s quite a sight to behold.

This year there will be no shortage of tasty grub.  So far on the menu I’ve added an incredible crab rangoon dip (more on that in the upcoming days), a pork and tomatillo stew, the always welcomed crock of homemade guacamole, and these little guys; 7 layer bitty bites.

With everything from taco meat to black beans to cheese, these bites are a true pigskin palate pleaser.  You know you need one (or two).

Start out by slicing up a few tortillas.  Both corn and flour will work.

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Saucy Mama Breakfast Burritos + a Giveaway

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I can never resist the temptation to join in a good ol’ recipe contest.  Saucy Mama recently threw down the gauntlet to me and a handful other talented food bloggers to see who could dream up the best five ingredient recipe using select Saucy Mama condiments.  With prizes and bragging rights on the line, I just couldn’t let the opportunity to throw my hat in the ring pass me by.

Let me just say, it is hard to come up with a recipe that only uses five ingredients.  I’m the kind of cook that likes to add a dab of this and a dollop of that until I get things just right.  Some of my creations are downright embarrassing there are so many additions!  But I wasn’t going to let that deter me.  I’d been wanting to put together a breakfast burrito for sometime now, and it struck me.  Why not add a bit of the southwest dressing to my eggs and see what happens?  The result is a simple and satisfying breakfast burrito that whips up in no time flat but tastes like you worked all morning putting it together.  Throw a little cheese, bacon, and cilantro into the mixture and you’ll be licking your lips and heading back for another round.

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The “Quick, I Need a Healthy Dinner Now!” Quesadilla

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I don’t know about all of you other mother’s out there, but I’m still coming down from my fabulous Mother’s Day weekend high.  I like to refer to it as the Mother’s Day hangover.  You get me, right?  You’ve been pampered all weekend; cooked for, picked up for, massaged.  Basically you’ve been treated like the queen you are and you’re not quite ready to get back to the realities of resuming your full time mom job.

Ok, who am I kidding, I still had to cook a meal or two and pick up for myself.  I don’t think I remember a massage in there either.  I also had to deal with my oldest son drawing me a lovely work of art on his bedroom ceiling (ahhh, no my love, we don’t color on walls, just paper please.) but I did get a really nice dinner paid for by my parents on Friday and an amazing brunch served by one of our top local eateries on Sunday (I had a spinach, artichoke and goat cheese omelette – OH YEA it was good.), so all in all, it was another successful Hallmark Holiday.

That being said, I just don’t feel quite ready to jump into the swing of full on, messy kitchen, dinner just yet.  And THAT’s where the quick and healthy quesadilla comes into play.   I love quesadillas.  They are easy, they’re tasty, and they can be made any infinite number of ways to accommodate the specific taste a person may be craving.

The quesadilla I will be showing you today is vegetarian, healthy, and very tasty!  The idea was given to me by my sister-in law who always serves up the most amazing vegetarian dishes.  I never turn down an invitation for a meal at her house (love ya Connie!)  The fillings we use are sweet potato, cheese, and spinach.  I also love to throw some black beans in there for protein, although I didn’t put them in the one below.  Here’s what you’ll need:

Ingredients Needed:

8 Flour Tortillas
2 Cups of Shredded Cheddar Cheese
2 to 3 Handfuls of Spinach, Chopped
1 Large Sweet Potato, Cooked
Chili Powder and Cumin to Taste

If you’re thinking this recipe is pretty self explanatory, you’d be right.  We’ll go through it regardless so I can shamelessly post pictures (yes, I’m almost as addicted to my camera as I am to my kitchen; almost.).

First up, grab your cooked sweet potato (I usually cook mine up in the microwave.  It’s just faster that way, but feel free to bake it as well), cut off a quarter of it, scoop it out and slather it onto one of your tortillas.

Now, go ahead and sprinkle on your chili powder and cumin.  I don’t really have a measurement for this.  I just kind of like to get good coverage across the entire tortilla like this:

Feel free to sprinkle some cayenne as well if you like things a little bit spicier.  Finally sprinkle on your chopped spinach and cheese (and beans if you’re adding them).

Put the top onto your quesadilla and throw it in a large skillet with the temperature set to medium high.  The skillet should have a tsp or so of melted butter swirled around in it.  Let your quesadilla cook for 2 to 3 minutes and then flip it over letting the other side cook for 2-3 minutes as well.  Pull it out, cut it into triangles and serve it up.   I like to serve it with guacamole and carrot sticks.

And that’s all there is to it!  I simple, quick, and healthy post Mothers Day meal that won’t have you drowning in the kitchen but will still make your family smile.  Because mom’s deserve more than one day a year of being honored right?  I hope all you moms had an amazing Mothers Day weekend!

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"The Quick I Need a Healthy Dinner Now!" Quesadilla

Total Time: 20 min

Ingredients:

8 Flour Tortillas
2 Cups Shredded Cheddar Cheese
2 to 3 Handfuls Spinach, Chopped
1 Large Sweet Potato, Cooked
Chili Powder and Cumin to Taste

Directions:

Grab your cooked sweet potato, cut off a quarter of it, scoop it out and slather it onto one of your tortillas.

Sprinkle on a little chili powder and cumin. Feel free to sprinkle some cayenne as well if you like things a little bit spicier.

Add on your chopped spinach and cheese (and beans if you're adding them).

Put the top onto your quesadilla and throw it in a large skillet with the temperature set to medium high. The skillet should have a tsp or so of melted butter swirled around in it.

Let your quesadilla cook for 2 to 3 minutes and then flip it over letting the other side cook for 2-3 minutes as well. Pull it out, cut it into triangles and serve it up.