Pepper Quesadillas

Despite the name these quesadillas are not hot.

Gather the following ingredients:
Green bell pepper
Red bell pepper
Yellow bell pepper
1/2 Onion
olive oil
1 teaspoon cumin (optional)
1/2 can diced green chilies
4 oz. cream cheese
1 cup grated or shredded sharp cheddar cheese
6-inch flour tortillas
1/2 stick of butter

Large frying pan

Set out the cream cheese and the butter.

Chop up the 3 peppers: red, green, and yellow. Dice the onion. Use about half of the peppers and onion.  Place 2 tablespoons of olive oil into the large frying pan. Turn to a medium heat. Add 1 teaspoon of cumin (optional). Sauté the peppers and onion until they are no longer crunchy. If I can cut the pepper with my stirring spatula I consider them done. Move the peppers aside.

Place the cream cheese into a large bowel and using a fork smooth the cheese out. If it is not pliable you can microwave it 15 seconds or so. Add the sharp cheddar to the cream cheese and mix the two together.

Add the peppers and onions into the cheese mixture. Add the green chilies (you can use diced jalapenos instead if you want a little kick.) Mix all of this together.

Melt the half a stick of butter if it is not soft and spreadable yet.

Place a tortilla onto a plate. Spread some of the pepper and cheese mixture on half of the tortilla. I like to add a sprinkling of the leftover cheese on top of the mixture. Fold over the tortilla and set this aside. Create as many of these as you like, between 7-8.

Heat the pan to a medium heat again. Butter one side of a quesadilla and place the buttered side onto the frying pan. Repeat with a second tortilla. Butter the sides that are facing up. Cook each side about one minute and twenty to thirty seconds.

Repeat for all of the quesadillas until they are all cooked. Serve hot with salsa and sour cream if you like.

Curried Beef Stew


2 pounds of beef stew meat
6 medium white potatoes
2 cans tomato paste
1 yellow pepper
1 red pepper
1 green pepper
1 1/2 tablespoons curry powder
Black pepper

Crock Pot

Peel the potatoes and cut them into bite sized pieces.

Chop up the 3 peppers:  yellow, red, and green.

Put everything into the Crock Pot and cook on low at least 8 hours.

*Curries vary greatly.  It is a blend of cinnamon, cardamom, cloves, cumin, coriander, turmeric, and ground red or black pepper.  Try different brands until you find one you like.

Video Link:  Coming soon…

Chicken and Ham with Biscuits


2 cans cream of mushroom soup
2 cups of diced ham (cubed ham works, ham steak cubed, or leftover ham)
2 cups of diced chicken (uncooked)
1 package of frozen peas (about 12 ounces or less)
1 package of frozen corn (about 8 ounces or less)
1/2 cup of chopped celery
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
2 tablespoons cornstarch
2 tablespoons water
1 to 2 cans refrigerated buttermilk biscuits

Crock Pot
baking pan (pizza pan works)

Mix everything but the cornstarch and water in the Crock Pot.  Turn carefully so you do not crush the peas.  Cook on low for 4 to 5 hours.

Whisk the cornstarch and water together until it is smooth and then stir that into the Crock Pot.  Cook an additional 10 to 15 minutes.

Cook the biscuits per the package directions while the cornstarch is thickening the mixture.

Serve the chicken and ham mixture over the biscuits.

Video Link:  Coming Soon…