I’m still playing catch-up on here. This recipe was one I made back in March, but to be honest, it’s kind of nice. I can look back and be reminded of recipes I want to make again. This was an easy recipe and you could follow the original recipe to do ground turkey, but we prefer ground beef.
We are getting really close to baby time. Even though I am writing this a couple months ahead of time, this still feels close to baby time. I am doing lots of preparation for this birth but still feel kind of behind. We are still figuring out what to do with the crib situation…do we move the Fudgelet to a regular bed or order another crib for the baby? I am leaning towards new crib but the ones we like are pricey and maybe I am being overly cautious? I don’t know…and I still need to buy some other stuff for the baby, like a new baby monitor. Ours is fine…a bit buggy, but all of the video ones seem to have bugs and not last very long. Regardless, our current one is okay but probably won’t last much longer (hopefully until next summer or so when I plan on being done using it for the Fudgelet). By the time this post is live, I’m hopeful all of this will be sorted out and I can just worry about the stuff I can’t fully prepare for (when labor starts, how the Fudgelet will be when I’m at the hospital, how the new kid will handle newborn things, how we will handle two kid things…).
This meal is pretty quick…there is a little chopping, but then you can just use one skillet and have each quesadilla come out every few minutes. I always cook the Fudgelet’s one first (longest to cool) and mine next to help with the test batches. K gets the freshest/best looking depending.
When I was going to make the chicken piccata I shared last week, I realized I didn’t have a starch in mind for the meal. I needed to come up with something last minute. So, I began looking through my recipes and came across an herb bread. I didn’t have fresh thyme, or buttermilk, but decided to try it anyway. It ended up working well! I froze half of the loaf for the future. The remaining half we had with dinner, then had with eggs for breakfast. It’s a very soft, crumbly bread.
This recipe sounded really fresh and perfect for this time of year. I adapted the sauce and used it with chicken. It turned out really well. I could definitely see using this sauce with chicken, beef, or any other protein. It is like a pesto, but perfect for an Asian-styled meal.