Last week, I had a bum foot. MG labeled it plantar fasciitis, because MG knows about such things. I like to just call it a bum foot. Sounds more gruff.
MG and I were supposed to host a finger food party/mini stop-motion animation film festival last weekend. I know… doesn’t sound very gruff, does it? But I was excited because it was going to be the first party where the entire evening’s menu was to be catered by Tv Food and Drink. The menu was going to consist of, among other things, sugar and cumin spiced almonds, roasted marinated peppers, sun-dried tomato hummus, onion brie tarts, stuffed mushrooms and Italian meatballs.
I had been imagining the unending songs of praise that were to come my way for days ahead of time. I even went so far as to consult Martha Stewart’s Hors d-Oeuvres for presentation suggestions. Yeah, I think at this point we can just retire the word “gruff” from this entry altogether.
The party was not to be, sadly, as I was unable to put any weight on my left foot (insert your own Daniel Day Lewis joke here) for more than a few minutes without a dagger of pain shooting up my leg. But me and MG still gotta eat, right? So I headed to my favorite stop for fast and friendly recipes, HalfHourMeals.com, and zeroed in on contribution from fellow HHM member and Packers fan, Ashley.
So, instead of a night full of friends and a table full of finger foods, we enjoyed these rich, satisfying and quick-to-make quesadillas by ourselves on the couch while we watched 30 Rock and Modern Family off the DVR and I rolled a racqetball back and forth under my aching foot for three hours. All in all, still a pretty good night, even though I got to be neither gruff nor Martha Stewart.
- 3/4 lb pre-cooked shrimp, tails removed and chopped
- 1/2 cup red onion
- sliced 3/4 cup petite diced tomatoes, drained
- 1 clove garlic, minced
- 1/2 cup kalmata olives, halved
- 1/2 cup feta cheese
- 1 cup mozzarella cheese, shredded
- 1 tsp dried oregano
- 1 1/2 Tbl olive oil
- 2 Tbl butter (we substituted olive oil)
- 8 corn tortillas, 6 inch
- sour cream for topping (we substituted Greek yogurt and it was delicious)
Heat oil over medium in a large skillet. Add olives and onions. Saute until onions are tender. Reduce heat to medium low, and add garlic and tomatoes. Cook for 2-3 minutes. Add chopped shrimp and oregano. Cook for an additional 2 minutes.
In a separate skillet melt 1/4 of the allotted amount of butter (again, olive oil is a fine substitute). Place tortilla in skillet. Add 1/4 amount of feta and 1/8 amount of mozzarella cheese. Place 1/4 of shrimp mixture on top of the tortilla and cheese. Top with 1/8 mozzarella. Place a tortilla on top. When cheese has melted, flip quesadilla. Allow cheese to melt and tortilla to crisp. Remove from heat, and repeat procedure till you have 4 quesadillas. Quarter quesadillas and serve with a side of sour cream or Greek yogurt.