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May 27, 2014

The Glutton Free Diet

I have created a new blog to post about my struggles and triumphs with my battle for better health habits: The Glutton Free Diet

Oregon Strawberry Season: Public Service Reminder


As Oregon's strawberry season moves into full swing, I would just like to make the following public service announcement:


The strawberry is a perfect specimen on its own, both delicious and healthy, so there's no need to ruin your pies, jams, and crumbles by adding something as foul tasting as rhubarb to the mix.

May 3, 2014

Taco Quesadillas

After getting frustrated with how to reheat tacos and tortillas, I finally decided it was easier to throw everything into a tortilla with cheese... and taco quesadillas were born...

Taco Quesadillas

No measurements. Just use what you have, and don’t overfill.


Tortillas – Either flour or corn/flour mix (fresh tortillas work, too). Just make sure they won’t break when folded in half (regular corn tortillas don’t work very well for this).

-Shredded cheese – jack, pepper jack, cheddar, or mozzarella (a mix of any of these is great)
-Leftover seasoned taco meat (can be chicken, beef, etc.)
-Leftover refried beans
-Other leftover veggies, rice, potatoes, etc. (a few tater tots or French fries in each is really good)
-Scrambled Eggs

(I open up the quesadilla after cooking, add toppings, and then fold back up)
-Shredded cabbage (bagged cole slaw mix works great)
-Very thinly sliced carrots (mandolin thin)
-Pickled jalapenos
-Your favorite salsa
-Hot sauce
-Avocado (or guacamole)
-Anything else that sounds good

Place a large non-stick skillet on stove-top over medium heat. Set tortillas out on prep surface (cutting board or baking sheets) and spread a thin layer of cheese mixture on half of each tortilla – the other half stays empty and gets folded over the top. Sprinkle with any or all of the filling ingredients, but the more ingredients, the less of each you can put in each quesadilla. Sprinkle another thin layer of cheese mixture on top and fold tortillas over (press gently to flatten out).

Cook on each side for a couple minutes, flipping when the first side is golden brown. Remove from pan after second side is browned. Open up and throw in any of the toppings that sound good to you. Cut in half, and serve.

My kids love these!

Note: When flipping over in the skillet, it works best to use two spatulas and then roll each quesadilla to the other side on its spine. A little cheese occasionally falls out into the skillet, but that’s OK – it just adds some nice toasty flavor.