Friday, February 14
Happy Valentine’s Day! No matter your feelings on this oft-beloved and oft-detested holiday, I hope it’s filled with chocolate and cookies!
I have a bunch of stuff to share today. Get ready!
First, I’m now officially a member of the Netflix Stream Team (basically a bunch of bloggers who like Netflix). Our family uses Netflix ALL the time, so I am happy to be working with them! Also, I started a TV blog
to help alleviate the guilt associated with my excessive TV watchingbecause I love TV, so obviously I have no problem talking about television shows and movies! To kick off my stream teaming, just a few quick things:
- If you aren’t using Netflix already, you DO know it’s only $7.99 a month for the streaming service, right? My friend Rebecca loves TV as much as I do but hasn’t signed up yet. When I told her it was only $7.99 she was like, “That’s it? I had no idea!” and I think she might have even stopped at Best Buy to get a Roku that night. So, I’m just making sure those of you who have no idea how inexpensive Netflix streaming is now know. Totally worth it, even if the only thing you ever watch on there is Breaking Bad (please note that you should only click that link if you’ve seen the last season or you might hate me forever).
- Netflix profiles are the best. You can set up profiles for different members of the family. This, in my opinion, was the greatest improvement to the service that Netflix could have made. Now we always make sure the kids login with their account, that way Nate and my queue isn’t filled with kids’ shows and the kids never get inappropriate content (ahem, Breaking Bad) suggested to them.
- House of Cards season 2 is back today. Happy. Valentine’s. Day. To. You. WOOHOO! (Even Pres. Obama is down with Frank Underwood.)
Here’s all my Babble stuff from the week!
- A post with a little more detail about how to cut bread properly for stuffed French toast.
- 20 Chocolate + Pretzel Recipes (SO YUMMY)
- 15 Delicious Ways to Enjoy Root Vegetables for Dinner
And my posts on Cosmopolitan this week!
- 10 Copycat Fast Food Recipes That Taste Better Than the Original
- 20 Ultimate Last-Minute Party Snacks
- How To Cook Kale and 19 Fabulous Ways to Enjoy It
My kids don’t have school today, so I’m off to quickly finish work and then have some fun! We started the day with stuffed French toast and chocolate from Mimi. It should be a good day!
As always, please share anything you would like – links to funny/interesting/sad/inspiring stuff you found on the Internet this week, links to your own blogs, or just tidbits from your lives, it’s all good!
Thursday, February 13
Yesterday Nate was reading ESPN.com and there was a giant ad for Tiffany & Co. Of course I asked if the computer was showing him that ad because he had just bought me something from Tiffany for Valentine’s Day, to which he replied, “Oh yeah, I bought you tons of presents for a made-up holiday.” And then we both totally laughed. Yeah, we’re romantic like that. Don’t get me wrong, I love celebrating Valentine’s Day with our kids and I honestly don’t have anything against Valentine’s Day per se. In fact, any excuse to make pretty cookies and give them to friends and neighbors is fine by me.
Valentine’s Day aside, I have been thinking a lot about love lately, for many reasons that I won’t get into. You know the Beatles song All You Need is Love? That line has become cliché by now, but I really do think all you need is love. I can’t help but imagine how different the world would be if everyone loved first. Now, I know life isn’t always that simple. But I can’t help but think if we did love first that we’d all be kinder, more patient, more giving, more forgiving. At least I know I would be. Sometimes it’s not easy to love, but that’s what makes it all the more powerful. Nate and I teach the 16- and 17-year-olds at our church each Sunday. There is a lot to think about in this life, especially when you’re becoming an adult and navigating those often choppy waters. But I am surprised how often, when I am teaching them, it all comes back to loving others and serving without judgment. It’s so simple and yet one of life’s greatest challenges.
Nate’s Gram Maynard lived a life of love. We all knew she was amazing and most certainly the kindest person we had ever known. She knew what it was to love unconditionally and was a great example to me. When she died, we were all heartbroken. The world needed Gram. At her funeral there was time set aside for anyone who wanted to speak to do so. It was beautiful (and not at all surprising) to hear stories from people we didn’t know, sharing how Gram had served them and touched their lives in profound ways. We knew that she had loved. We knew she had served. We just didn’t know how much.
I recently saw this quote from Mahatma Gandhi somewhere and it really resonated with me: Where there is love there is life. When I think of Gram, a pure example of love, I can’t help but think of the full life she lived. A quiet life, filled with quiet acts of love. Her life was unremarkable by the world’s lofty standards. She was from the South Shore near Boston and lived there her entire life. She raised five children. She stood by the Red Sox through thick and thin. She had the most marvelous accent, once telling Nate’s mom she could find the fox in the dishwasher (10 points if you can figure that one out). She hardly ever cooked, but when she did it was always for others – I don’t know how many tins of her chocolate chip cookies were carried by postal workers nationwide. I don’t even think she ever flew on a plane. And yet, her love filled so much more of the world than just the South Shore. Her love made ripples that have been felt far and wide. She filled the world with life by simply loving. She was more remarkable than anyone could probably comprehend.
Like I said, lots on my mind lately. But I keep clinging to this word: love. I need to let it fill me the way it did Gram. I need to let it spill over.
Tuesday, February 11
I’m kind of in love with French toast. And I think the love might be genetic because Cate is equally obsessed with it, too. Which is why it’s surprising that with this deep abiding devotion, I’ve never made stuffed French toast before. Crispy French toast? Check. Baked French toast? Check again. Begging for delicious French toast recipes from all of you? Triple check! But for some reason I’ve never ventured into the world of stuffed French toast…until now.
A few months ago we met my sister in Dana Point for breakfast. I ordered cream cheese-stuffed French toast because, well, who wouldn’t? And, in all honesty, I was supremely disappointed with what came to the table. I was expecting a cream cheese filling but got slabs of straight-up cream cheese. I was expecting magically stuffed bread but got two slices of French toast lying on top of each other with the aforementioned cream cheese just sitting in the middle. The dish did not at all live up to my expectations. This weekend I finally decided to make what I had envisioned a reality. (Yes, I have French toast visions. I told you it was serious.)
My homemade version was everything I imagined the restaurant version should have been. The right amount of sweet, the right amount of gooey, the right amount of cheesy. Nate really liked it, which is saying something because he does not in fact love French toast the way I do. (Never has the case of “opposites attract” been more true than with Nate and I!) Cate of course loved the stuffed French toast just as much as I did.
This stuffed French toast recipe was inspired by the Banana Cream Cheese Pie from the Dodo in Salt Lake City. Side note: I have been trying to recreate that pie at home but I’m finding it’s nearly impossible. I know some of you have been waiting for that recipe to appear on the blog but it may never happen, which is tragedy of epic proportions. While I may not be able to get the pie perfected, at least I can enjoy it in breakfast form!
I had leftover cream cheese frosting from when we made the chocolate heart sandwich cookies last week. I just used that for the filling and it was perfect! You could also simply let cream cheese soften to room temperature and mix in a bit of powdered sugar, vanilla extract and, if needed, a bit of milk to make it easier to mix up. Just add sugar to taste. You don’t want it to be too sugary, but you also want some sweetness involved.
Sunday, February 9
Hello everyone! I hope you’re all having a great weekend! Let’s just get down to business, shall we?
Only one carry-over from last week’s menu, mostly because I made our leftovers drag out for many, many nights. Amazingly the kids didn’t protest!
- Easy Apricot Chicken (Owen grabbed a jar of apricot preserves at the store, which I didn’t discover until we got home. We haven’t had this recipe in ages, so going to see if the kids like it!)
- Rice and veggie
- Pasta with simple cream sauce, chicken and broccoli
- Garlic bread
- Eat out
- Nachos with Mexican 7-layer dip
- BLT Pizza
Alrighty, your turn! Please share your menu for the week. As always, reading through your menus from last week was such a great help as I sat down this morning to plan, so, thank you!
Posted by Jane Maynard at 9:43 am 40 Comments
Categories: weekly menus Tags: dinner plans, free printable, meal plan, menu plan, PRINTABLE MEAL PLAN, shopping list, weekly menu, weekly menu planning |
Friday, February 7
Happy Friday, everyone! I can’t tell you how happy I am the week is over. Not that it was a bad week, I’m just ready for the weekend!
Time to show and tell a few things with you all. As always, please share your own stuff in the comments! Whether it’s links to things you discovered or just a little tidbit from your own life, anything goes!
I started a new column over on Babble called 3 Kids, a Mom and a Kitchen. The kids and I are going to try out different recipes and then report back on how we like them, complete with a ranking system involving smiley and frowny faces! My first post went up this week (we made lemon pound cake) and it was a lot of fun. I’m excited to do more of these posts and my kids are loving the idea of helping me write a column!
Here on This Week for Dinner I’m finally getting my recipes all ship shape (it’s about time, right?). Pretty soon individual recipes will have a much better format, with the ability to rank and save them. I also finally created a master Recipe Index page (it’s at the very top of the site). It’s not totally updated yet, but we’re getting there. I also now have a mobile version of the site, so it will be much easier to navigate This Week for Dinner on your phone or tablet and you’ll be able to get to the recipe index lickity split.
Here are a few of my “babbles” from the week:
- A recipe for Cilantro Sour Cream Scramble – super easy, super yum!
- 12 Fun and Crazy Ways to Enjoy Chocolate Chip Cookie Dough
- 11 Fun Valentine’s Breakfasts to Make for the Kids (I’m going to do at least one of these ideas for sure!)
My posts on Cosmopolitan.com are in full swing, too. I haven’t done show and tell in a couple weeks, so I won’t barrage you with a bunch of links, but there are some fun posts on there. Click here and scroll down to check them out – it’s easy to see which posts are mine. (P.S. It’s still cracking me up that I’m writing for Cosmo. I think the greatest challenge yet was coming up with punchy blurbs about kale recipes because, you know, kale is super sexy.)
Happy Friday! Please share your own stuff!
Wednesday, February 5
Valentine’s Day is right around the corner, which means it’s time to break out the cookie cutters!
Anna and I decided to make some cute heart sandwich cookies yesterday to deliver to the neighbors. We used my favorite recipe for chocolate cut-out cookies (SOOOO good) and my other favorite recipe for cream cheese frosting, combined into one delicious sandwich of goodness. You can, of course, make these any time of year with different shapes and we do!
A quick rundown of how we made the shapes for the sandwiches and why this is a great way to decorate cookies with kids. If you want to make them exactly how I did, you’ll need 3 heart-shaped cookie cutters that are different sizes but the same shape. Using the largest cutter, cut an even number of cookies. In half of those cookies make holes with the next smaller cookie cutter. Plan it so you end up with an even number of the middle-sized cookies, too. Then take the smallest cookie cutter and cut out holes in half of the middle-sized cookies. Get what’s happening? In the end you will have two different sizes of peek-a-boo sandwiches and a bunch of tiny, super cute chocolate cookies. You can of course still do this with just two heart cookie cutters, you’ll just have one size of the peek-a-boo sandwich cookies.
I really liked having the two sizes of sandwiches along with the tiny cookies because it looked really cute on the plates for the neighbors.
Once the cookies are all baked and cooled, spread frosting onto the rough side of a cookie with no hole and top with a cookie that does have a hole, then fill the exposed frosting center with pretty sprinkles or colored sugar. This ended up being a really great way to decorate cookies with kids. It’s super easy for them to fill the holes with sprinkles and Anna had such a fun time with it. The other nice thing about making these cookies with Anna was that she was able to spread frosting on the cookies and it didn’t have to be a perfect spreading job because the frosting gets sandwiched inside the cookie and then covered with sprinkles. The project ended up being empowering for her because she could make a sandwich cookie from start to finish without any help and they looked just like mine, well, with maybe a few more sprinkles.
Without further ado, chocolate cream cheese cut-out sandwich cookies!
Rolled Chocolate Cut-Out Cookies
Recipe found on AllRecipes.com - I added in my own notes when typing the directions
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking powder
- 1/8 teaspoon salt
- 3/4 cup butter, softened
- 1 1/4 cups white sugar
- 1 egg
In a medium bowl, sift the flour, cocoa, baking powder and salt. In another medium bowl or the bowl of a stand mixer, cream together the butter and sugar until smooth – this will take several minutes. Beat in the egg and mix well. On low, beat in the sifted ingredients and mix until you can’t see any white flour.
Divide the dough into two and form into round balls. Place each ball on a large pieces of plastic wrap then press the dough out into a dish, about 1/2″ thick. Refrigerate for about an hour. You can refrigerate longer than that, but you’ll need to let it soften up a bit before you’ll be able to roll it out. It is important to refrigerate it so that the dough is workable, otherwise it’s too sticky, but the original recipe said to refrigerate for 2 hours and whenever I do that the dough is just too hard to work with.
Preheat the oven to 375 degrees F (190 degrees C). On a surface that has been floured pretty heavily, roll out the dough to 1/8 inch thickness. When I do sandwich cookies I go pretty think when rolling it out so that when you bite the cookies later they aren’t too heavy on the cookie. You’ll definitely need to flour the rolling pin and make sure you keep the surface below the dough floured to avoid sticking. Even after refrigeration, the dough is prone to sticking.
Cut into desired shapes with cookie cutters. Place cookies on cookie sheet – I like to line mine with a Silpat. The original recipe says to place them 1 1/2 inches apart, but the cookies do not spread that much, you can definitely get them closer together, about 1/2 inch apart.
Bake for 8 to 10 minutes in the preheated oven (mine are always done at 8 minutes). Cool cookies on a baking sheet for 5 minutes then carefully remove them with a spatula to cool on a wire rack completely.
Cream Cheese Frosting
- 3/4 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla
- 3 1/2 – 4 cups powdered sugar
Cream the butter and cream cheese with a hand blender or in a stand mixer until smooth. Beat in 1 teaspoon vanilla. Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth. Add powdered sugar until you get the consistency you want, somewhere around 3 1/2 to 4 cups. (Whenever you add powdered sugar, be sure to start on low and then work the speed up so you don’t blow powdered sugar all over the kitchen. I may or may not have done this many times before. I plead the fifth.)
Sunday, February 2
Good morning! Hope you are all having a great day! My Sunday began with donuts and a 6-year-old telling me she does not want to go to church and she is sooooo bored with it. Out of the mouths of babes.
I’m trying a lighter version of the Pinterest menu image. What do you think? Do you like it better than the darker version I used the last few weeks? I’ll probably keep playing around with it for a while!
- Rachel Sandwiches
- Chips and Fruit
- Taco night
- Chicken Tortilla Soup
- Eat out
As always I am looking forward to seeing all of your menus. They are such a help as I plan every week!
Posted by Jane Maynard at 10:43 am 39 Comments
Categories: weekly menus Tags: dinner plans, free printable, meal plan, menu plan, PRINTABLE MEAL PLAN, shopping list, weekly menu, weekly menu planning |
Thursday, January 30
Today I have a great tip for easily painting old wood paneling. Yes, it’s easy! Well, as easy as painting a wall can be, which isn’t always necessarily easy, but you get the drift. It’s easier than you think to transform those ugly brown 1960s wood panels!
Every day I thank my lucky stars we found the house that we did. It was older, like we wanted, but updated, like we also wanted. And it’s almost impossible to find a normal-priced house in San Diego these days, so we really are lucky we snagged this home! Also, there is very little work that needs to be done on the house, which has alleviated a lot of stress. Honestly, I’m just not made for doing lots of renovations. I know some people love it, but I’m not one of those people!
The very first thing we did when we got keys to the house and before we moved in was take out the popcorn ceilings and pull out the kitchen cabinet that separated the dining area from the kitchen. I am SO glad we did both of those things!
Kitchen before cabinet removal and the new dishwasher
Kitchen after – removing the cabinet opened up the whole room and made the counter feel so much bigger.
There were two other things we also thought we would do before moving in – painting or removing the 1960s wood paneling in the living room and putting in hardwood floors in the dining room and hallway. Well, time and money arrived at the meeting and changed all our plans, as they so often do. The battle with my white carpet continues. Right now I’ve got it enough under control that we can go on a little longer before doing the floor thing. But over the holiday break I got the painting bug and decided to attack the living room wall.
Here is what the living room looked like when we moved in, complete with wood paneling, dated brown shelves and pleated drapes. To be clear, this is the kind of wood paneling that is a thin layer tacked to the wall, not actual solid wood walls. You know what I’m talking about. Anyway, we took the drapes down upon moving in, but left the shelves and wall alone. Honestly, I kind of got used to it. The wall and shelves were neutral in color so it wasn’t a big deal. But the fact of the matter is that it dated the room and made it feel darker.
A friend of ours is a professional painter and I asked him about painting the paneling. For some reason I thought it would be hard to do and wondered if it was even possible. Don said, “No, it’s easy. And, no, you don’t have to prep the surface at all.” He then told me what to do, which I will share with you in a moment.
Picking the Colors
After much hemming and hawing, we decided to leave the brick unpainted and I put together a color scheme that would work with the red-orange of the brick as well as our furniture. I decided to go with a green wall. Red and green are complimentary colors and I figured if I got the right shade of green it wouldn’t at all feel Christmasy but instead warm and inviting. I went with a darker, muted green and it worked beautifully. For the shelves I decided to go with white so that it would tie in with the baseboards. I found as close a match to the white of the baseboards as I could and it worked out well.
So, did Don’s trick for painting the paneling work? YES!
How to paint old wood paneling:
- Buy good-quality paint. Don recommends Behr.
- Use interior paint and primer in one. I chose flat enamel for my finish to contrast with the semi-gloss paint I was using on the white shelves. I really like how the flat enamel looks on the wood paneling and it “clings” well to the wall. Depending on your needs, I’m sure something more glossy would look good as well, although I haven’t tried it. (I would definitely not use flat or hi-gloss finishes. The flat would feel awful, whereas the flat enamel has a good feel to it. And I hi-gloss would be too glossy for a wall.)
- Tape off the edges and paint the wall! For the darker paint I had to do 2 coats. If you use a lighter color you may need to do more.
- Don swore to me I didn’t need to sand or anything, so we didn’t. Margaret in comment #1 below did share a good tip, as she’s been through the process before. She recommends doing a light sanding and then wiping down with tack cloth before painting, just to really ensure the integrity of the paint job. In all honesty, a light sanding is not too time consuming, so if you feel up for it, I would maybe do that, too. My paneling was NOT super shiny, so that may be why Don said I didn’t need to do it, so if your wood paneling has more of a sheen, give it a quick sanding and wipe down with that yucky tack cloth.
That’s it! The old 1960s wood paneled surface took to the paint perfectly. It has a nice feel and the paint is on there good.
Don told me to use the same paint and technique for the shelves, which I did. The shelves had a different finish than the wood paneling and, I think if you took a knife or a key or something to the surface you might be able to scrape the paint off. It would take a little elbow grease, but the paint isn’t as “secure” as it is on the wood paneling. That said, it still worked great and I would do it the same way again.
Side note: If I had painted the shelves and wall the same color my life would have been a LOT easier. If you ever decide to do a two-tone paint job like this, just know it will cause you great aggravation! But I think in the end the hard work paid off. I’m really glad the shelves are white and I like the contrast. Just make sure to use the orange painter’s tape that is made for newly painted surfaces.
The living room is coming along! Here is what we’ve done so far and what is still to come!
- The curtain panels and curtain rod are from Cost Plus World Market
- The painting is also from Cost Plus. I love it because it ties in all of the colors together perfectly.
- I ordered a new corner media cabinet yesterday from Crate and Barrel and am so excited for it to arrive in a week or so! (You can barely see it, but our current media cabinet is from almost 15 years ago and isn’t made for a corner, so I can’t wait to get it out of there! It’s in the bottom right of the picture above.)
- We found a great local furniture store called Nativa last weekend and I’m going to be getting two arm chairs from there, to go on either side of the window, opposite of the couch. One chair will be a dark, muted blue and the other is a really fun print that also incorporates the green-blue-reddishorange thing we’ve got going on.
- I almost forgot! I finally color coordinated the books on our shelves (most of them, at least) and LOVE IT. My OCD side had a hard time mixing up different genres of books, but the artistic side of me is really glad I ignored the OCD side.
I need to give a shout out to my interior design friend Emily, who gets constant texts and phone calls from me making sure that the decisions we’re making aren’t crazytown. So far she’s been on board with everything! Except that she wants me to paint the whole room green. I’m still suffering from PTSD from this paint job, so we’ve gotta give that suggestion some time to percolate.
Wednesday, January 29
Today’s Kitchen Tip ROCKS. Brace. Yourselves. After today you will know how to keep leftover guacamole green.
So, it’s a running joke with a lot of our friends that everything they do around me is so they can get on the blog. One of my new friends here in our new town is just such a friend and she’s getting on the blog after a very short friendship. She wins.
Katie (the friend) had Cate over for dinner the other night and when I picked Cate up they were eating leftover guacamole that was as green as the day it was born. Katie said, “I have a great tip for keeping guacamole green.” And I was like, “It doesn’t involve lemon juice or avocado pits, does it?” And Katie was like, “No way.” And I was like, “Good, because OXYGEN is the reason guacamole turns green.” And Katie was like, “Exactly. The trick is water.”
THIS TRICK IS GENIUS. I don’t know how I haven’t heard of this tip before. Okay, so here’s what you do: put your leftover guacamole in a storage dish and then put about half an inch of water on top of the guacamole. That’s right, just carefully pour it right on top of the guac. This completely blocks any contact with oxygen and the guacamole stays completely and totally green. Also put a lid or plastic wrap over the dish to prevent spilling in the fridge. When you’re ready to eat the leftovers, just pour off the water! It’s like magic except that it totally makes sense.
I’ve always stored my guacamole with plastic wrap directly on the guacamole and then a lid on the container, and it sort of helped, but not completely. I still got a light brown layer. Then I used water instead of plastic wrap – green as far as the eye can see.
The guacamole you see pictured in this post is two days old. TWO DAYS.
And, I know, brown guacamole and avocados aren’t bad and taste (supposedly) just as good. But who likes brown guacamole? Nobody, that’s who.
Please note, the overuse of capitalized words and the word “like” in this post should be a clear indicator as to how excited I am about this tip.
(If you’re looking for a guacamole recipe, click here.)
I saw Katie today and she said she found the idea originally on The Kitchn, of course, because they’re full of great ideas over there! If you’d like to check out their post, click here. It will also prove we’re not crazy.
Tuesday, January 28
This post is years overdue. I throw “Kitchen Sink Quesadillas” up on my menu fairly regularly and I’ve always just linked to a page with the recipe typed straight out of a Real Simple magazine, with no notes or pictures. Since it’s such a reliable go-to meal around here, I figured it deserved a bit of attention!
I got the recipe from Real Simple long before I started this blog. In fact, it was one of my first attempts at vegetarian cooking. I’ll never forget the first time I made kitchen sink quesadillas. As Nate and I finished eating, he looked at me and said, “I didn’t even realize there wasn’t any meat.” We were both surprised how delicious and filling our dinner was!
Our family has come along way since then – nowadays about half of our dinners are vegetarian. I really think this recipe all those years ago helped me realize that eating less meat is no big deal!
Anyway, vegetarian or not, this is a great go-to meal and a nice step up from the basic quesadilla with very little extra work. They are simple and fast to prepare and there is also an option to cook the quesadillas all at one time, which can be especially helpful when cooking for a family.
Kitchen Sink Quesdadillas
Adapted from Real Simple
- 1 can black beans, drained
- 1 can corn kernels, drained
- 3/4 cup salsa, drained (you don’t have to drain the salsa, but it makes for a much less messy quesadilla, so if you don’t mind the step it’s good to do)
- Small flour tortillas (twice as many as the number of quesadillas you want to make
- Shredded Cheddar or Monterey Jack
Optional side salad ingredients:
- 1 tablespoon minced red onion
- 1/3 cup fresh cilantro leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Juice of 1 to 2 limes
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons sugar
- 1 head romaine lettuce, chopped
If cooking the quesadillas in the oven, heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa.
Place 4 tortillas on a parchment- or foil-lined baking sheet. Sprinkle with cheese. Lightly spread the bean-corn-salsa mixture over the cheese, then top with more cheese. Place flour tortillas on top. Bake until cheese is melted, about 5-7 minutes. You can also cook the quesadillas on the stovetop one at a time if you prefer.
If you would like to whip up the side salad, while the quesadillas are in the oven, combine the onion, cilantro, salt, pepper, lime juice, oil and sugar. Mix well. Toss with the chopped lettuce. (I hardly ever make the salad!)
Cut quesadillas into wedges and serve with the salad. Also good with salsa, sour cream and guacamole!