Citrusy Paprika Shrimp Quesadillas
These quesadillas are easy, delicious, and summery! They were a huge hit with my family and will be with your if you love seafood. I saw the recipie in my RRay Magazine.


INGREDIENTS

1 pound large shrimp, shelled and deveined
Extra virgin olive oil (EVOO), for drizzling
1 1/2 teaspoons smoked sweet paprika (half a scant palmful)
1 teaspoon onion powder (1/3 palmful)
1/2 teaspoon garlic powder (eyeball it)
Salt and pepper
Juice of 1 lime
A small handful of cilantro or flat leaf parsley leaves, finely chopped
1 slightly underripe avocado, pitted, removed from skin and very thinly sliced or diced
1/2 lemon, juiced
8 large tortillas, heated to soften slightly
2 plum or vine-ripened tomatoes, seeded and diced
4 scallions or green onions, very thinly sliced or chopped
2 1/2 cups shredded Monterey Jack cheese
Cooking spray
Note: you will need metal skewers to prepare this recipe or just pan cook

Serves 6
PREPARATION

Pre-heat an outdoor grill, indoor griddle, grill pan, or pan (what I did) to medium-high heat.

Coat the shrimp lightly in EVOO, then season with the smoked sweet paprika, onion powder and garlic powder; season with salt and pepper (I also added Cayenne for a kick). Thread the shrimp onto metal skewers or skip the skewers if you are lazy like me & are doing it in the house. Grill until pink and firm, about 2 minutes on each side. Douse with the lime juice, then remove the shrimp from the skewers and chop; sprinkle with the cilantro. Dress the avocado with the lemon juice.

Build the quesadillas on the tortillas in assembly line fashion: On one half of each tortilla, arrange the shrimp, tomatoes, scallions or green onions, avocado and cheese. Fold over the other tortilla half, then spray lightly with cooking spray. Grill, turning once, until crisp and the cheese has melted, about 5 minutes. Cut into wedges and serve.

PS I used the low fat Monterey Jack and it was still really good.

Super Easy Roast Beef Sandwich

Super Easy Roast Beef Sandwich
This was one of those recipes that developed on the aisles of the grocery store. It's a cross between a pregnancy craving and being dead tired from work... so you know it'll be both easy and good!


Ingredients
1 large ciabatta loaf
1 package or 10oz of roast beef

1 package or 8 slices of sliced swiss cheese

3/4 cup sliced pepperoncinis

2 large onions, sliced into rings a cut once

2 handfuls of baby spinach

Dijon mustard (optional)

butter and garlic powder to spread on the bread

EVOO and 1 TB soy sauce

Directions

Turn broiler on low to heat. Sautee onions in EVOO. Add soy sauce, salt, and pepper to taste. Cook until soft and tender.  

Slice ciabatta loaf long ways and spread butter and sprinkle garlic powder.  Broil until lightly golden.  Lay out the whole package of roast beef on loaf.  Lightly dab Dijon mustard on the meat and add spinach. Add onion and pepperoncinis, top with swiss cheese.

Broil as far away from the flame as possible until cheese is bubbly and bread is even more toasty. Slice and eat open faced. Serves 4-6.