Ham and Broccoli Grilled Cheese

Happy April 26th! I know it is just an ordinary day, but oh well. I spend a lot of time by myself lately. It gets kind of lonely, but there is nothing like a grilled cheese sandwich to warm to cockles of the heart.

Just kidding. I was hungry. It was lunch time. I had a burst of creativity (does that count as nesting?), and it resulted in this ooobery delicious, melty, cheesy, easy peasy sandwich. I love when I can make something THIS good with things that I have on hand, instead of going to the grocery store in order to calm my creative nerves. De-li-cious! 

Ham and Broccoli Grilled Cheese
1- 1 1/2 Cups raw fresh broccoli, cut into little florets
8 thin slices of deli ham, cut into little squares (I used black forest ham)
1 1/2 Cups shredded colby jack cheese
1/4 cup mayonnaise
Salt and Pepper to taste

8 slices whole wheat bread
Butter for grilling

Place broccoli florets and 1-2 Tbsp water in microwave safe bowl. Cover tightly with plastic wrap. Microwave on high for 2-2 1/2 minutes until broccoli is tender but not overcooked. Cooking time for the broccoli will largely depend on how big or small your florets are, so keep an eye on them! To stop the broccoli florets from cooking, run them under cold water in a colander.

Mix together shredded cheese, ham, mayo, steamed broccoli, salt, and pepper in a medium size bowl. Spoon 1/4 of mixture onto a piece of bread. Top with another slice of bread. Repeat with remaining bread and ham mixture.

Butter both sides of sandwiches. Grill on stovetop or electric griddle over medium high heat until bread is golden brown and cheese is melted. Makes 4 grilled cheese sandwiches.

recipe source: The recipe is Amanda Jenks original, although the idea probably isn't

Black Bean and Pepper Quesadillas

Some foods, like people, are not very photogenic. Just kidding. I blame bad photos on bad photographers. Anyone or anything has the potential to look great in a photo if you as the photographer approach taking the photo right. Maybe I was starving, or angry, or grumpy but for some reason I did not have the patience or energy to put a lot of effort into this photograph, although I know I should have. I really am trying to learn how to use this camera, but at the moment I feel like its automatic settings control me. I would like to be in control if it. I bought a book with my birthday money the other day to help me out, so hopefully my food photography will start to improve.

Just a side note, although the pictures here may not be so impressive, these quesadillas are deliciously addicting. The jalapenos do add a zingy spice to them, so if you don't like spicy foods either add less jalapenos or don't use them at all.

I love black beans. Well actually, I love any kind of bean. I am not sure my husband appreciates this fact in the middle of the night these days, but hey they are delicious and nutritious.

So go ahead. Make them. Eat them. Love them.

Black Bean and Pepper Quesadillas
8 (8 inch) tortillas
1 (16 oz) can black beans, drained and rinsed
1 red pepper, cut into thin strips
4 green onions, sliced
16 slices jalapeno (the jarred kind), cut into fourths
2-2 1/2 cups shredded cheddar cheese

1-2 Tbsp vegetable oil
Salt

Preheat oven to 400 degrees. Brush two foil lined cookie sheets with 1/2-1 Tbsp vegetable oil (you will need hardly any, just enough to lightly coat the foil). On one half of each tortilla layer approximately 4 red pepper strips, 1 Tbsp green onions, 2-3 Tbsp black beans, some jalapenos, and about 1/4 cup cheddar cheese. Fold tortillas in half. Place on oil brushed cookie sheet. Brush tops of tortillas lightly with oil. I like to salt my quesadillas just a little bit before I put them in the oven. Bake for approximately 10 minutes on each side, or until they are golden brown. Remove from oven and serve immediately. Makes 8 quesadillas.

recipe source: A Taste Tester Original