asparagus, goat cheese, & mushroom quesadillas!

I haven’t been cooking a lot this week.  We were out of town in Blacksburg last weekend, and let me just say that if you ever are in Blacksburg, you MUST go to Gillie’s for breakfast.  I love everything on the menu, but usually order the Red Earth (homemade salsa on top of scrambled eggs on top of potatoes!).  I need to recreate that sometime.  Anyway, this week has just been a busier one of leftovers, eating at Panera, eating at National’s Park, etc!  By the way, we totally missed these new vendors at the stadium.  That’s okay, Ben’s Chili Bowl is still pretty exciting.

I did want to share one of my favorite easy and quick veggie meals.  I consider myself a flexitarian (yes, that word is for real!), so I love eating vegetarian whenever I can.  Here is a recipe for goat cheese and asparagus quesadillas… and I always add mushrooms!

Asparagus, Goat Cheese, and Mushroom Quesadillas

I’m starting to wonder if I only eat the same ingredients all the time?  I do love asparagus, goat cheese, and mushrooms.  :)  You can make these in a pan on the stove, but I’ve started using our little George Foreman grill instead.

I’m making a Mexican casserole this weekend for our friends who just had a baby, and then we’re having a couple over for Mexican food on Monday… so those are my next cooking adventures!

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steak & potatoes {spanish style}

I studied abroad in Spain four years ago, and fell in love with the country!  Early on in our relationship, Chris and I went on a date to Jaleo, “the renowned tapas restaurant of José Andrés.”  Oh my goodness.  One sip of the sangria, and I was transported back to Spain!  The tapas were amazing, and I have since fallen in love with the food at every restaurant of his.  Chris and I actually had our rehearsal dinner at the Jaleo in Crystal City, and it was SO delicious and fun!

Anyway, I could go on and on about Chef José Andrés, and I’m sure I will write more entries on his food.  We had some friends over for dinner on Saturday night, and I decided to make it Spanish-themed and use recipes by José!  His Made in Spain cookbook was the inspiration.  I made red wine sangria, beef tenderloin with picón cheese, sauteed green asparagus (white asparagus probably would have been more authentic!), and mashed potatoes with manchego and olive oil (that recipe can be found here).

Steak w/Blue Cheese Sauce & Asparagus

Here you can see most of the entire meal… I’m not sure why I put the mashed potatoes in a bowl when everything else was already on the plate!

Steak w/Blue Cheese Sauce, Asparagus, Mashed Potatoes w/Cabra Cheese, & Sangria!

There were a few adjustments.  I used ribeye steaks (cheaper) and Moody Blue Smoked Blue Cheese (from Screwtop!) for the sauce.  I also used Cabra cheese for the mashed potatoes (also from Screwtop) instead of Manchego.

Sangria!

What a fun night of Spanish-style food with our friends!  By the way, check out this new temporary restaurant of his that is opening up soon.  It’s going along with the National Archives’ exhibit, What’s Cooking, Uncle Sam?  I can’t wait!