Tuesday, March 26, 2013
Monday, March 25, 2013
Gray Kitchen
The sawhorse table is adjustable and can easily be used as an island when raised. I like this kitchen very much, don't you? via
Sunday, March 24, 2013
Day Moon
I took this photo during an afternoon walk one day this week when the moon was out in broad daylight. [my iPhone photo] Goodnight. See you tomorrow.
Outside Perfection
I love that the grass doesn't look perfect. Makes me think real people live here. The urns with boxwood really "pop" with no shutters on the first floor. via
Saturday, March 23, 2013
Black and White Kitchen
I like the white marble on the island and the absolute black granite on the rest. It's beautiful and very workable, isn't it? I like the drop in range top and the wall ovens too. via
Chicken + Cheese Quesadella Pie
This looks like the perfect Saturday night supper or Sunday Brunch to me. Yum. I'm posting early so you can go to the store to buy anything you don't have on hand.
This is genius -- the crust is one 10" flour tortilla, burrito size.
I would probably use several frozen chicken breasts from Costco, cooked and shredded, of course. I always have a bag in the freezer.
Ingredients
1 (10-inch) flour tortilla (burrito size)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
1/2 cup finely chopped fresh cilantro leaves
(optional) 1/3 cup drained jarred pickled jalapeños, chopped
2 cups shredded sharp cheddar cheese
Salt and pepper
2 large eggs
1 cup whole milk
1 cup all-purpose flour
1 teaspoon baking powder
Instructions
Adjust oven rack to middle position and heat oven to 450 degrees. Grease 9-inch pie plate. Press tortilla into prepared pie plate and spray lightly with cooking spray. Toss chicken, cilantro, jalapeños (optional), 1 cup cheese, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined. Spread filling over tortilla.
Whisk eggs, milk, flour, baking powder, and ½ teaspoon salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 16-20 minutes, and when knife inserted into the center comes out clean. Let cool 5 minutes. Cut into wedges and serve.
via: the girl who ate everything
1 (10-inch) flour tortilla (burrito size)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
1/2 cup finely chopped fresh cilantro leaves
(optional) 1/3 cup drained jarred pickled jalapeños, chopped
2 cups shredded sharp cheddar cheese
Salt and pepper
2 large eggs
1 cup whole milk
1 cup all-purpose flour
1 teaspoon baking powder
Instructions
Adjust oven rack to middle position and heat oven to 450 degrees. Grease 9-inch pie plate. Press tortilla into prepared pie plate and spray lightly with cooking spray. Toss chicken, cilantro, jalapeños (optional), 1 cup cheese, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined. Spread filling over tortilla.
Whisk eggs, milk, flour, baking powder, and ½ teaspoon salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 16-20 minutes, and when knife inserted into the center comes out clean. Let cool 5 minutes. Cut into wedges and serve.
via: the girl who ate everything
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