Fresh Tomato Tart with Basil-Garlic Crust

Yum, Yum, and YUM! This is summer in a tart. I absolutely LOVED this recipe. The crust is what made it for me...I had never thought to put fresh herbs in my crust before and it is sheer genius! This recipe is a must-try--it was easy to make and restaurant-quality!

Fresh Tomato Tart with Basil-Garlic Crust

I didn’t alter the recipe any, so head on over to Taste & See for the recipe!

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog

Easy Cheesy Zucchini Bake

This was such an easy (just like the name suggests) and tasty summer-time recipe. I’m sure just about now many of you are bogged-down with zucchini and summer squash from your garden; this is such a great way to use up some of those! Enjoy!

Easy Cheesy Zucchini Bake

I didn’t make any substitutions/changes in this recipe, so please visit Kalyn’s Kitchen for the recipe!

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog

Cleaning Out the Fridge Quesadilla

I don’t know about you, but I always have odds and ends in my fridge left over from other recipes. I struggle with using everything up so it doesn’t go to waste; as a result I came up with this recipe. Think of this recipe as a guide and not the rule. Be creative and clean out that fridge!

Cleaning Out the Fridge Quesadilla

Ingredients:

one flour tortilla
olive oil

handful of roasted red pepper slices
handful of sliced mushrooms
handful of sliced onions
fresh mozzarella, broken into pieces (crumbled goat cheese would also be fabulous!)
salt & pepper
sour cream
chopped scallions, chives, or cilantro

Directions:

Preheat oven to 450°F.

Add 1 tablespoon of olive oil to a skillet and heat over medium high heat. 

Add onions and mushrooms and cook 5-10 minutes, or until the mushrooms have rendered their excess water and the onions are about half-way caramelized. Add salt and pepper to taste.

Meanwhile, heat 2 teaspoons of olive oil over medium high heat in a nonstick skillet. 

Add tortilla to the pan and pan fry until lightly browned. 

Fill tortilla with onions, mushrooms, roasted red pepper, and cheese, then fold over. 

Place in the preheated oven for about 5 minutes so the cheese can melt and the flavors blend.

Top with sour cream and scallions, chives, or cilantro.

Makes 1 quesadilla

Source: A Food, Folks, and Fun original!

I’m linking this post up at:

Metamorphosis Monday

Menu Plan Monday

Skip to My Lou

Tip Me Tuesday

Today’s Creative Blog