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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Thursday, May 13, 2010


If this doesn't do it for you your 'do' is plumb wore out!


2 fresh ripe pears, peeled and cut into 1/4-inch pieces
1/2 cup chopped red onion
2 tablespoons each of chopped fresh cilantro and mint
juice and grated zest of 1 lime
1 tablespoon minced fresh ginger
1 lg. jalapeno chile, seeded and minced
1/4 teaspoon crushed red pepper

Combine all ingredinets, tossing gently to mix. Chill, covered, in the refrigerator.


8 oz. creamy bleu cheese such as Danish Bleu or Gorgonzola
8 (8-inch) flour tortillas
2 tablespoons canola oil
2 tablespoons honey

Freeze the cheese for 1 hour or until firm. Brush 1 side of the tortillas with 1 tablespoon of the oil. Arrange the tortillas oil side down on a baking sheet.

Chop the frozen cheese into 1/2-inch pieces. Sprinkle about 1/2 cup of the cheese over each of the 4 tortillas on the baking sheet. Spread 2 to 3 tablespoons of the salsa over the cheese using a slotted spoon. Top with the remaining tortillas. Brish with the remaining 4 tablespoons of oil.

Bake at 500 degrees for 5 to 7 minutes or until the cheese melts and the quesadillas are light brown. Cut each into 8 wedges using a pizza wheel or sharp knife. Drizzle with the honey. Pass the remaining salsa.

Serves 8...excellant with grilled chicken or pork.

"You put your left index finger on your eye and your right index finger on the cheese...if they sort of feel the same, the chese is ready."~M. Taittinge

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