Hey everyone! I’m guest posting over on Megan’s blog, Cooking Whims today. Make sure you go check it out!!
Lots of good stuff happening! Enjoy!
Quesadillas remind me of pizza. You can pretty much put anything on it and it will taste good. Sure, you have your traditional cheese quesadilla/pizza, or even a steak quesadilla (pepperoni to continue the pizza analogy). Pretty soon you’re branching out with Fig and Bree Pizza. Or, in this case, Shrimp and Portobello Mushroom Quesadillas.
Another advantage quesadillas have is that they are easy to make, but it looks like you slaved in the kitchen to make them.
Garnished with some avocado slices and pico de gallo. Dinner, my friends, is served.
Shrimp & Portobello Mushroom Quesadilla
Based loosely on Food Network Kitchens Cookbook
Optional: Sliced avocado and pico de gallo
Preheat oven to 350. Line shrimp on a baking pan and drizzle with olive oil, salt and pepper. Bake for 6-8 minutes, or until pink.
Melt 1 tbsp of butter in a saute pan. Add chopped mushrooms to pan and add salt and pepper to taste, and the cumin. Cook about 5 minutes, then set aside.
Add some olive oil to the pan. Add the onion, garlic and jalepeno and cook until onion is translucent. Add the beans and mash them into the onion mixture. If you want a smoother mixture, pulse in a food processor for a few seconds.
Lay one tortilla on your work surface and spread some of the bean mixture onto half of the tortilla. Then add a handful of cheese, about 3-4 shrimp, chopped, then a handful of mushrooms, a handful of cilantro, and then more cheese on top. Fold the quesadilla over.
Fry the quesadilla in 1 tbsp of butter until brown and repeat on other side. Repeat with 3 remaining tortillas.
If you want to know the fastest way to my heart then look no further than this:
Pho. I could eat Pho for breakfast, lunch, dinner and dessert. Everyday, for the rest of my life. And I would NEVER get sick of it. EVER EVER EVER. This is how much I love Pho.
Whenever I am not working and my husband is, I always have lunch at Pho Viet’s in the Super 88 in Allston.
As an aside, I used to be scared to come into Super 88. I can’t even really explain why. I think it was because of all the second hand horror stories I had heard about it. And then finally I went, and promptly called myself an idiot for thinking Super 88 wasn’t anything less than FANTASTIC.
What I really like about Pho Viet’s (Besides the Pho of course) is that their little storefront is covered with delicious pictures of FOOD. All their dishes are displayed via pictures so you will know exactly what you are getting. This, is fabulous.
Going slightly off tangent at the moment, I’d like to introduce you to the other love of my life (Besides my husband). Lovingly referred to as “cock” sauce, I put Sriracha on ANYTHING. I put it on eggs, in my Pho, smothered on my chicken, hell, I would even try to make Sriracha ice cream. I love cock sauce so much that I actually dressed up as it one year for Halloween. That, my friends, is truem unrequitted love.
But enough of my love tales. Back to the FOOD. I always get the same thing when I come to Pho Viet’s. I always start off with the Chicken and Shrimp Summer Rolls ($3.95) which are served with a thick and yummy peanut sauce.
They are HUGE! And they are packed with delicious goodness. They do NOT skimp on shrimp or chicken. And they taste so fresh it’s unbelievable.
After the consumption of delicious Summer rolls I always get the Pho Ga ($6.65). I usually order it with yellow noodles, but forgot this time around. It’s ok. Ladies and Gentlemen, this Pho Ga is UNREAL. The bowl is filled to the brim with deliciousness. They only put white meat chicken in their Pho which is amazing in an of itself. I’ve been around the Pho block in Boston most places have a sad combination of dark and grisly chicken meat. Not appetizing. And not so at Pho Viet’s. I’m constantly amazed at the shear amount of chicken in the Pho and how delicious it is. You heard it hear first, BEST Pho Ga in the city.
And the broth. Oh.My.Lord. The broth. I’m quickly turning into a 14 year old fan girl, but again, such is the level of my love for Pho. For a VERY long time, my favorite Pho broth in all of Boston was at Xinh Xinh which is located in Chinatown. Their broth was out of this world. That is, until I had Pho Viet’s broth. Knocked it out of the park. The flavors are so rich and so abundant, I’m almost tempted to ask them for a bowl of just the broth. Almost. Usually I am too full by the time I get to the remaining broth, but I almost always lick my bowl clean at Pho Viet’s. Once you add the delicious cock sauce and Hoisin sauce (which they only give a small tablespoon of, where’s the bottle man!?), you are set.
A couple last minute things. You need to ask for the side dish of bean sprouts, thai basil and limes (they also provide sliced jalepenos for that extra kick!) or they will either forget or won’t give it to you. Same goes for the Sriracha and the Hoisin. Make sure to return the bowls to the counter. Grab a Thai Iced Tea next door at Lollicup. If you have not tried Pho Viet’s yet, I am not entirely sure what you are waiting for. GET ON IT!
I love simple dishes that have classic ingredients and just taste amazing together. I was looking for something simple to make and that would use the least amount of heat because it was day 329081 of the heat wave in Boston. What I really liked about this recipe is that I had it warm for dinner and the next day, I had it cold for lunch. Mr. Kitchen Misfit loved the dish so much that he actually had seconds and maybe one or two bites of thirds. This is coming from someone that doesn’t really like shrimp! You can easily tailor this recipe to your specific tastes, whether you like a lot of lemon, a lot of garlic, the possibilities are endless!
Lemon Shrimp with Artichokes & Linguine
Combine juice, zest, extra virgin olive oil, basil, garlic and dijon mustard in a small bowl and set aside.
Combine artichokes, scallions and tomato in another bowl and set aside.
Cook linguine according to package directions and then heat up a saute pan using some extra virgin olive oil. Cook shrimp until pink, about 3-4 minutes.
Add veggies and cook for additional 4-5 minutes, until tender.
Transfer to a large bowl and combine pasta, shrimp and veggies and coat with the dressing. Make sure to mix thoroughly so all ingredients are combined with the dressing.
Transfer to plate and top with Asiago cheese. Eat up!