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.

Monday, April 18, 2011


Spinach with Mushrooms is one of my favorite taste combinations, Spinach and Mushroom Crepes especially with cheese and a little thyme.  The Pioneer Woman  had this recipe Spinach and Mushroom Quesadillas.  I adapted it some.  Here is my recipe.  This is something I will make often, I know.  It is easy and so yummy! This will make 4 Quesadillas or enough for 4-6 people.

12 Oz. sliced mushrooms
8 C. packed spinach leaves (I used my 4 cup measuring cup and packed it twice.)
6-8 T. butter.
1-2 cloves garlic
8 oz. grated Monterey Jack cheese
8- 8 inch flour tortillas

Melt 3 T. butter in a large frying pan.  Add 1-2 cloves of grated garlic as per your taste and 1/2 tsp. dry thyme leaves.  If you have fresh use a generous 1 tsp.  Stir fry until the mushrooms are starting to brown.  Remove from the pan and add the spinach with 4 T. water and 1 T butter.  Stir until all wilted.  Cover and simmer on low for 2-3 minutes.   Cool slightly and chop a little.

Spread a little soft butter on the bottom of all the tortillas as you cook them.  Sprinkle a tortilla with cheese, scatter some mushrooms and then some spinach over and  more cheese and another tortilla.  Grill until brown on both sides and the cheese is melted. Cut with a pizza cutter into 4 sections and enjoy.  If you like to dip Marinara sauce is good.

Sometime I am going to try them with pepper jack cheese and omit the thyme leaves.  This variety would be good dipped in salsa.  Also a little chicken would be nice sprinkled in if you need meat.

1 comment:

TnD said...

I'm putting this on my shopping list for next week.