I Just Bought $60 Worth of Coffee Beans

Wednesday, June 10, 2009

No joke.

I took myself (well, myself and my rather adorable pug/rat terrier, Klaster) to the gorgeous, California coastal town of Mendocino. Holy retreat, people. Not only do I recommend the dog-friendly Inn at Schoolhouse Creek, I'm going to tell you right now - if you don't hit Moody's Organic Coffee Bar in downtown Mendocino, you really shouldn't bother going at all.

I'm seriously in LOVE, L. O. V. E. with their Rendezvous blend. I bought a bag after casually asking the barista (is it baristo for a man, or what?) for a recommendation. I have never had coffee this good. Evah. So I sent Bill at Moody's an email practically begging him to ship me some.

He did. Bill's real sweet. Five bags later (and like $6 shipping, not too sure how Bill pulled off that one), I am a very happy girl. Seriously. Either go here or buy a bag and call for an order to be shipped tell ol' Bill that Faith from Sacramento is plugging him like crazy.

An Easy Dinner for One - Chicken Mushroom Quesadillas

Wednesday, June 3, 2009

Except that I probably ate two servings, which is really what I tend to do normally, anyway. I figure I work it off by living a rather active social life AND walking up the one flight of stairs at work instead of riding the elevator. Right?

These quesadillas are pretty scrumptious and easy. I was lucky enough to follow it up with a couple of hours of wine drinking with neighbors under the Sacramento 70-degree night sky.

Chicken Mushroom Quesadillas
courtesy of Ellie Krieger

1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup shredded Mexican
cheese mix or Cheddar
1/2 cup salsa
1/4 cup reduced-fat sour cream

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated.

Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla.

Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.