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Brie, Apple and Arugula Quesadillas
Brie, Apple and Arugula Quesadillas
Combine mustard and cider in a small bowl; stir well. Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 teaspoons mustard mixture. Place 1 tortilla, mustard side up, in pan. Arrange one-third of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt. Arrange one-third of apple slices over cheese; top with 1 cup arugula. Sprinkle with 1/4 teaspoon pepper. Fold tortilla in half; press gently with a spatula. Cook 2 minutes on each side or until golden brown. Remove from pan. Repeat procedure twice with remaining 2 tortillas, cheese, apple slices, 2 cups arugula, and 1/2 teaspoon pepper. Cut each quesadilla into 4 wedges.
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Fresh Green Beans with Red Bell Peppers and Onions
Fresh Green Beans with Red Bell Peppers and Onions
Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.
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Classic Fried Green Tomatoes
Classic Fried Green Tomatoes
Slice the tomatoes into 1/4 – 1/2-inch slices. Lightly sprinkle the slices with salt and freshly ground black pepper, to taste. Heat shortening, bacon drippings, or oil over medium heat. Dip the tomato slices in the cornmeal and fry in the hot grease or oil about 3 minutes or until golden on the bottoms. Gently turn the slices and fry the other side until browned.
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