Bacon, Avocado and Blue Cheese Quesadilla

   A happy new year to each and everyone of you! So hard for me to believe that it is 2013....where did 2012 go so quickly?!? It was quite an eventful year for us with experiencing the birth of our son and adjusting to the new life of parenthood and purchasing a business with husband's twin brother being the more memorable moments. 
   As I reflect back on the past year I am reminded of God's faithfulness and goodness to us in so many ways. I want to make a more deliberate effort this year to thank Him DAILY for all the ways he blesses us that so often I take for granted and remember no matter what my circumstance may be, there is always, ALWAYS something to be thankful for. So my word for the year is -GRATITUDE-.
   OK on to the post recipe...looking for a quick and easy lunch for one or two? Give these flavorful quesadillas a try. I don't think you'll be disappointed.

Bacon, Avocado and Blue Cheese Quesadilla

4- 8" flour tortillas

sour cream

blue cheese crumbles

8 strips bacon, fried

1 avocado, sliced

fresh cilantro, chopped

mozzarella cheese, grated

Spread sour cream on all 4 tortillas. Sprinkle the blue cheese crumbles on two tortillas. Top with 4 strips of bacon and 1/2 avocado each. Sprinkle a small amount of  chopped fresh cilantro and mozzarella cheese over all. Top with remaining two tortillas. Heat a cast iron skillet with a tsp or so of oil. Place quesadillas in one at a time and fry until golden brown and flip. Continue frying until the other side of the tortilla is golden brown and the cheese is melted. Remove from skillet and cut into wedges. Garnish with sour cream and cilantro.

{Tomato would be wonderful on this as well, but I didn't have one so we went without.} 

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Give thanks in all circumstances,

for this is God's will for you

in Christ Jesus.

~1 Thessalonians 5:18

♥ Sheila      

Baked Crab and Artichoke Dip

  Happy New Year to you all!! Yes,  this post may be a little late and yes, it has been awhile since I have posted; but with all the festivities of the past couple of weeks I just decided to take a short break. So now that most all the Christmas/New Year gatherings and celebrating is over I hope to be back to blogging more frequently. 
  So yes, this post is about what I made for the party we went to on New Years eve......I have a cast iron skillet that I use fairly often, but always just use it on the stove top. The first thing I noticed with this recipe was that it was baked in a cast iron skillet. I was pretty much hooked right there....it just seemed like such a cool idea {why have I never thought of that anyway?} and I loved the presentation then when you serve it. And the dip sounded pretty ok too! ;) There was sooo much food that the dip didn't all get eaten, but it seemed to  be a hit with everyone who tried it. Daren thought it was great....but then again anything that has the word crab in it, he is going to love. =) 

Baked Crab & Artichoke Dip

 8 oz cream cheese, softened

1/2 cup mayo

1/2 cup plain Greek yogurt

1 tbsp lemon juice

1 bunch green onions, chopped

1 1/2 cups grated Asiago cheese, divided

14 oz can quartered artichoke hearts, drained

8 oz jumbo lump crab meat (I used claw meat because it was cheaper)

salt

pepper

Pico de Gallo

2 roma tomatoes, seeded & chopped

1 jalapeno, seeded & chopped

1 handful cilantro, chopped

1/4-1/2 cup green onion tops, chopped

squeeze of lime juice (I used most of one lime)

salt

Beat cream cheese, mayo, and yogurt together until smooth.  Add the white and light parts of the green onion (the dark green will be used for the pico), lemon juice and 1 1/4 cup grated cheese. Fold in crab and artichokes. Season to taste with salt and pepper.

Transfer into the skillet (or if you don't have a cast iron skillet you can just use a baking dish) and spread out evenly. Sprinkle the top with the rest of the grated cheese. Bake @ 425* for 20 minutes or until bubbly and golden brown.

To make the pico toss all the ingredients together and  set aside until ready to serve.

Remove the dip from oven and top with pico de gallo. Serve with crostini and crackers.

Best served hot or very warm....can be made ahead of time and baked at the last minute. {which is what I did}

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My verse for the New Year ~

Forgetting what is behind and straining

toward what is ahead,

I press on toward the goal to win the prize

for which God has called me heavenward

in Christ Jesus.

~Philippians 3:13+14 

May your year be abundantly blessed! =)

♥ Sheila