Catching up

Things have been a bit hectic the past few days but I assure you that we have not gone hungry.  On Wednesday I was inspired by Becky’s Green Goddess idea.  I made mine a little bit differently.  I used the Green Goddess recipe I had but added the lemon zest that Becky had in hers.  Here is the recipe:

Green Goddess Dressing

  • 1 cup mayonnaise
  • 1/2 cup parsley
  • 1/4 cup chives
  • 2 TB scallion greens
  • 1 1/2 tsp anchovy paste (use this even if you think you don’t like anchovies)  🙂
  • 1 tsp white wine vinegar
  • 2 cloves garlic
  • 1 tsp lemon zest

Combine in a blender or food processor.  This is so wonderful on sliced tomatoes.  I doubled it so we can take some with us on vacation also.  (One year we had a house sitter who ate almost a whole jar of this out of the refrigerator while we were gone.  He told us he loved the “green stuff”.  How brave to eat an entire jar of something green without knowing what it was!)

I roasted my shrimp and sliced some tomatoes and made a nice salad plate with the green goddess.   Doesn’t that look pretty?

Summer salad plate

Summer salad plate

On Thursday I went to my company crab feast so Keith and Samantha went to Italian Gardens.  Last night he requested the shrimp and black bean quesadillas:

Chipotle shrimp and black bean quesadilla

  • 3/4 pound shrimp, peeled and deveined and cut in half lengthwise
  • 2 tsp olive oil
  • 1 tsp butter
  • 1  – 2 tsp pureed chipotle pepper in adobo sauce (if you are making for the first time, start with 1 tsp until you see how much heat you like)
  • 1 clove minced garlic
  • 1/2 can of black beans, rinsed and drained
  • 3/4 cup Monterey Jack cheese
  • 4 6″ flour tortillas
  • 1 additional TB of olive oil
  • sour cream (I use reduced fat)
  • salsa
  • 1 avocado, chopped

Heat a skillet over medium heat.  Add olive oil, butter, garlic and pureed chipotle.  Stir to combine for 1 minute.  Add shrimp and cook until just done.  Pour in beans and combine.  Remove from heat to a bowl and stir in cheese so it partially melts.

Divide filling between tortillas.  Top each with another tortilla and brush with olive oil.  Bake at 425 for about 10 minutes until top is golden brown and crispy.  Top with a dollop each of sour cream, salsa and chopped avocado (or guacamole).  Enjoy!