Yesterday it was in the 70’s all day!! We celebrated by spending the whole day outside – playdate at the park, lunch at a roadside shake stand, and then after a quick nap we went to a wildlife refuge and walked some trails. Then we decided to extend the day by pulling out the grill for dinner! We finally sucked it up and sprayed our yard with a massive amount of toxic chemicals, so no more bugs!! We live only a block from the river, and so mosquitoes had literally taken over our yard. Just stepping out the door to get the mail cost you a pint of blood and 7 new bites.
I put up with it for 3 whole months, tried all the natural bug repellents, the “nice” way of doing things; but eventually I just got irritated. Poor Ladybug was just covered in bug bites and scratches, the dogs were itching, we were itching… It was time for intervention. A toxic chemical intervention. Now we can actually sit outside and enjoy our porch! Which is awesome since its been SO nice out! I normally hate using chemicals like that, but enough already, you know?
These quesadillas are the perfect lunch. They are quick and simple to make, yet healthy and delicious, too! And they are an awesome change from the PB&J and mac and cheese that we normally eat for lunch. I really loved these – they seem sophisticated and fancy, but were so easy to make!
Brie, Apple, and Arugula Quesadillas (Cooking Light, October 2010)
1 TBSP Dijon Mustard
2 tsp apple cider
3 10″ flour tortillas
6 ounces Brie cheese, rind removed and cut into 1/4″ thick slices
1 Fuji apple, cored and sliced into 1/4″ thick slices
3 cups arugula
3/4 tsp pepper
In a small bowl combine the dijon mustard and the apple cider.
Heat a large non-stick skillet over medium heat.
Spread each tortilla with 1/2 tsp of the mustard mixture and sprinkle 1/4 tsp pepper on top.
Place the tortilla, mustard side up, on the skillet.
Arrange 1/3 of the cheese slices over half the tortilla and cook for 1 minute, or just until the cheese starts to melt.
Arrange 1/3 of the apple slices over the cheese.
Top the apples with 1 cup of arugula.
Carefully fold the tortilla in half and gently press with the spatula.
Cook 2 minutes on each side, until the tortilla is golden brown and the cheese is melted.
Cut the tortilla into 4 wedges.
Repeat with the remaining 2 tortillas.