Good morning to my fellow authors and readers! I hope everyone had a good weekend. We are just trying to get back into the swing of things after spring break. Unfortunately my son came down with covid but his symptoms are mild. I’m honestly surprised it took this long with him being in school and all his other friends already having it. We’ll just have to ride it out. I have an ARC book I need to finish reading and review it and another book for book club, so I’m hoping to use today to do that. Onto the blog hop!
If you missed what the incredible Leslie Hachtel had to say, just click and pop back.
Today we are asked to share a favourite springtime recipe since the days are warming up!
I found a recipe for a delicious quesadilla with zucchini, black beans and corn, they are extremely tasty! Here you go:
Zucchini, Corn, Black Bean and Jack Cheese Quesadillas
- 1 small zucchini, grated and drained on paper towels (about 1 cup)
- 1 cup defrosted frozen corn, drained on paper towels
- 1 small red onion, chopped
- 2 jalapeño peppers, seeds and ribs removed, chopped
- 1 2/3 cups drained and rinsed canned black beans (one 15oz can)
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1 tsp chili powder
- 4 cups shredded monterey jack cheese
- Tortillas of your choice
How to Make It
Step 1) In a large bowl, combine zucchini, corn, onion, jalapeños, beans, salt, pepper and chili powder. Toss gently to distribute the seasonings and then stir in the cheese.
Step 2) Heat oven to 200. Set the tortillas on a work surface. Put about 1/3 cup of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.
Step 3) In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 1/2 minutes per side. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas. Cut the quesadillas in wedges and serve with guacamole, salsa or sour cream.
**There’s also a note on the recipe that says suggested Pairing, because who doesn’t love wine: Pull out all the stops with a full – throttled red Zinfandel from Napa or Amador County. These big, powerful, full-bodied wines are loaded with enough ripe blackberry fruit and exotic spice to match the quesadillas and salsa.
This is a delicious recipe and I hope you enjoy it. That’s it for me today, until next time!
Continue on the hop to see what recipe the wonderful PG Forte is going to share and don’t forget to check out her short story Can’t Fight the Moonlight in Shifter Fever.
Shifter Fever
This free Shifter-themed collection will be available through Bookfunnel for a limited time only, and will include my short story: Can’t Fight the Moonlight in Shifter Fever
The Sierra Nevada foothills have been vampire Josiah Lodge’s hunting grounds for over a century. Alone since a lover’s betrayal cost him his family, the former trapper-turned-wildcrafter has given up on ever again finding love or acceptance. If he didn’t have to eat, he’d never venture out of his woods again. But needs must.
When Coldpelt (Cole) Moonwalker’s true shifter nature asserted itself, he was judged an abomination and cast out of his pack. Without a territory to call his own, he’s constantly on the move—which is how he ends up on Josh’s doorstep. While Cole dreams of someday finding a place where he can belong, he knows that place can never be with the scarred and surly vampire who undoubtedly has the blood of Cole’s people on his hands.
Will the attraction they feel for one another allow these natural enemies to overcome their sense of mutual distrust? Is enemies with benefits even a thing? Find out when you download this FREE anthology.
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