One of my favorite talks from the October 2008 General Conference was given by President Thomas S. Monson during the Sunday Morning Session. One quote from that talk says:
"This is our one and only chance at mortal life - here and now. The longer we live, the greater is our realization that it is brief. Opportunities come, and then they are gone. I believe that among the greatest lessons we are to learn in this short sojourn upon the earth are lessons that help us distinguish between what is important and what is not. I plead with you not to let those most important things pass you by as you plan for that illusive and nonexistent future when you will have time to do all that you want to do. Instead, find joy in the journey - now." I hope you take time to read the entire talk as well as all the talks and find your favorite.
Tuesday, November 11, 2008
Monday, November 3, 2008
Dad and I really liked this Quesadilla Pie. The original recipe calls for flour tortillas, but we tried it with corn tortillas and it was Yumm!
Quesadilla Pie
1 can (4.5 oz.) Old El Paso chopped green chiles
1 can (15 oz.) Progresso black beans, drained, rinsed
5 medium green onions, chopped (about 1/3 cup)
1 medium plum (Roma) tomato, chopped
1 can (10 oz.) Old El Paso green enchilada sauce
1 1/2 cups shredded Pepper Jack cheese (6 oz.)
1/2 cup chopped fresh cilantro
1 1/2 cups shredded Cheddar cheese (6 oz.)
4 Flour Tortillas (8 inch size)
Heat oven to 400 degrees. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix chiles, beans, onions, tomato, 1/2 can of the enchilada sauce, the Pepper Jack cheese, 1/4 cup of the cilantro and 1/2 cup of the Cheddar cheese; set aside.
Spoon remaining 1/2 can enchilada sauce into the pie plate. Top with 1 tortilla and 1/3 of the bean mixture. Repeat twice to make 3 layers. Top with remaining tortilla. Cover loosely with foil.
Bake 30 minutes. Uncover; sprinkle with remaining Cheddar cheese. Bake 5 to 7 minutes longer or until cheese is melted. Sprinkle with remaining 1/4 cup cilantro. Serve with sour cream or salsa or guacamole or all three.
Quesadilla Pie
1 can (4.5 oz.) Old El Paso chopped green chiles
1 can (15 oz.) Progresso black beans, drained, rinsed
5 medium green onions, chopped (about 1/3 cup)
1 medium plum (Roma) tomato, chopped
1 can (10 oz.) Old El Paso green enchilada sauce
1 1/2 cups shredded Pepper Jack cheese (6 oz.)
1/2 cup chopped fresh cilantro
1 1/2 cups shredded Cheddar cheese (6 oz.)
4 Flour Tortillas (8 inch size)
Heat oven to 400 degrees. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix chiles, beans, onions, tomato, 1/2 can of the enchilada sauce, the Pepper Jack cheese, 1/4 cup of the cilantro and 1/2 cup of the Cheddar cheese; set aside.
Spoon remaining 1/2 can enchilada sauce into the pie plate. Top with 1 tortilla and 1/3 of the bean mixture. Repeat twice to make 3 layers. Top with remaining tortilla. Cover loosely with foil.
Bake 30 minutes. Uncover; sprinkle with remaining Cheddar cheese. Bake 5 to 7 minutes longer or until cheese is melted. Sprinkle with remaining 1/4 cup cilantro. Serve with sour cream or salsa or guacamole or all three.
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