Garden Veggies

Garden Veggies
Made into tile for my stove backsplash

Portland Rose Garden

Portland Rose Garden
Mike and my 2 youngest sons Ian and Leif

Grandson Michael's Birthday 2014 throwing water balloons

Grandson Michael's Birthday 2014 throwing water balloons
With son Beau, Grandson Luke and his mom Jennifer


I cut this out of a wedding line. I must take more pictures of her.

Sunday, August 1, 2010


The Pioneer Woman had this recipe on her blog.  I was having guests and wanted to make a light supper so decided to give it a try. I thought it was good but I like ham and pineapple pizza. This is a take off of that kind of flavor. My guest wanted the recipe so I will make it again (plus my husband ate it). I changed and clarified a few things from the PW.  I did use fresh pineapple but I think you could grill some canned pineapple rings or not grill it at all just use pineapple tidbits. 


 8 whole Flour Tortillas
 2 cups Grilled Pineapple, Sliced
 3 whole Boneless, Skinless Chicken Breasts
 Salt And Pepper, to taste
 4 cups Monterey Jack Cheese, Grated
 1 whole Jalapeno, Sliced (seeded if you don’t want the heat)
 Cilantro as desired
 Barbecue Sauce (Costcos Sweet Baby Rays my favorite)

Preparation Instructions

To grill pineapple: cut in wedges and grill over low heat. Brush with BBQ sauce. Cut into cubes.

Grilled Pineapple

Pound the chicken to uniform thickness.  Sprinkle chicken with salt and pepper and Cajun spice or garlic and a bit of chili powder. Toss with a little olive oil to coat. Grill or broil on both sides until done. Brush with barbecue sauce. (I love Costco’s Sweet Baby Rays BBQ sauce) Set aside and slice into very thin slices.

Grilled Chicken

Warm griddle over medium heat and put a little oil (PW used butter but it browns too fast) in the pan. Slightly toast tortillas on both sides (brown on one side), then remove from griddle and set aside.

To assemble, sprinkle four grilled tortillas with half the grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro, if desired, drizzle extra barbecue sauce over the top and the remaining cheese. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)

Assembled ready for more cheese and top tortilla

Add to oven to warm, or back to skillet to warm, until cheese is melted. (I put them on a cookie sheet and in a 300 degree oven for 10 min to melt the cheese rather than grill them since the tops were already grilled.) Cut each quesadilla into 4 wedges. Serve with sour cream, guacamole, and lime wedges.

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