Spicy Barbeque Quesidillas

 

A friend recently told me that this is her husband’s favorite meal.  She told me the recipe and we tried it out.  We love it.  the recipe is so easy I felt silly writing it up but without directions but without the directions how will you make it?
Spicy Barbeque Quesadillas
Large Flour Tortillas
Colby Jack Cheese, shredded  (if you are using Freeze dried cheese you need to rehydrate it before you add it to you quesadillas)
Freeze Dried Chicken, rehydrated
freeze dried onion, rehydrated
Tomatoes sliced very thinly
Red pepper, sliced very thinly
Barbecue sauce
Ranch Dressing, for dipping

Heat a large skillet over medium heat.  Place a large flour tortilla on a large dry skillet, on one half of the tortilla spread cheese, chicken, onion, tomato, red pepper, and barbecue sauce.  Fold the empty side over the top of the filling. Cook until tortilla starts to crisp. Flip over cook the second side until it starts to crisp.  Remove from skillet. Using a pizza cutter slice into pieces. Serve with ranch salad dressing for dipping.

Make a Mix: Salsa Mix

A friend asked me a while ago if I had ever made salsa from THRIVE ingredients.  Well I had not. So I got to work.  I found a recipe in an old extension publication for Salsa Mix in a Jar.  I thought it was a good idea but I was not happy with the end product.  I experimented a little and came up with a recipe I like better. If you like the chunky style but want a spicier salsa try adding more mix with the can of Mexican tomatoes.   When making it is best if you make it and refrigerate it for a couple of hours or overnight before eating, it lets the flavors develop a little.

Salsa Mix in a Jar
1 teaspoon garlic powder (more to taste)
1/2 cup THRIVE freeze dried  onion
2 Tablespoons THRIVE dried mixed bell peppers
½ Cup THRIVE tomato powder
2 Tablespoons  dried red pepper flakes
1 tablespoon salt
1 tablespoon pepper

Measure all into jam jar or ziploc bag, seal & shake to combine.

Attach Tag
Mild Chunky Salsa
Combine the following, mix well: Chill 1 hour to let spices mingle.
2 tablespoons salsa mix
10 oz can Mexican-style tomatoes.

Spicy Salsa
½ cup salsa mix
¾ cup water
Combine Mix and water chill 2 hours. Serve with Chips/Crackers/Veggie Sticks.
 

Salsa Spread
2 tablespoons salsa mix
1. Chopped Tomatoes
1 cup softened cream cheese

Combine Mix, tomatoes, Cream Cheese, chill 2 hours. Serve with Chips/Crackers/Veggie Sticks.

10 Minutes till Dinner: Minestrone Soup

One of the things that I love about THRIVE freeze dried foods is how easy it makes my life. The veggies, are all washed pealed and chopped for me. It really helps me get dinner on the table fast. Over the next few days I am going to post some of my favorite recipes that can be made in part a head of time I am calling this series 10 minutes till dinner.  These are dishes that on a busy night you can get on the table fast.

For this recipe I usually make place all of the ingredients in a glass canning jar or zip lock bag. I make up a few at a time and then attach cooking instructions. Then when I need a super quick meal. I make it up. Fast easy and nutritious. One thing that I have found to be very helpful is to use a canning funnel to fill the jars.  If you are a canner you probably already have one if not you can find them of the canning section of any store.  The funnel fits perfectly inside the jar so you don't spill anything.

Minestrone Soup:
1/4 cup all veggies - corn, celery, onions, green beans, peas, carrots and green peppers.
4 T. tomato powder
1/2 t. Italian spices
1 teaspoon parsley
1 can beef broth
1 T. beef bouillon
6 cups water
1/2 cup pasta

Place everything in a soup pot. Bring to a boil. Lower heat to simmer. Cook 10 minutes, or until pasta is cooked.

Minestrone Soup in a Jar
Place the following ingredients in a canning jar
1/4 cup of the following dry vegetables: corn, celery, onions, green beans, peas, carrots and green peppers.
4 T. tomato powder
1/2 t. Italian spices
1 teaspoon parsley
1 T. beef bouillon
1/2 cup pasta

Add label to jar:

To cook add contents of jar and 6 cups water. Bring to a boil. Lower heat to simmer. Cook 10 minutes, or until pasta is cooked.

Labels and Instructions can be found here 

The labels I use are ones I found at http://itsacraftylife.blogspot.com/2010/12/ready-to-go.html
 They can be customized on your computer to say what ever you want.  I use them for everything.

A Green Dinner for Saint Patricks Day

Vegetable Risotto Serves 4
1 Tbsp Olive oil
2 cloves garlic, minced

2 Tablespoons FD onions 
1 cup rice
4 cup water
1 Tablespoon instant chicken bouillon
1 cup Freeze Dried broccoli
1 cup Freeze Dried Peas
1/2 cup Freeze Dried Spinach
2 Tablespoons Dehydrated Carrots

1 c. chopped tomato (Roma is best)
¾ cup shredded cheddar cheese
3 Tbsp grated Parmesan cheese
1 tbsp basil or parsley

In large saucepan cook the garlic in oil until tender.  Add water and bouillon and stir to dissolve.  Add rice, and freeze dried vegetables and cook covered for 15 minutes, untill rice is tender.  Stir in tomato cheese, and basil or parsley.  Serve immediately.

Variation:  I love to use Feta cheese in this instead of the shredded cheddar.

Freeze Dried Onions vs. Dehydrated Onions

Just think, no more chopping onions.  I love onions but my husband likes onions to be chopped very finely.  I do NOT like chopping onions. Do you see the problem?  I started using dry onions and the problem is solved. No more picking out all of the onions.

Shelf Reliance sells two different kind of onions. Dehydrated and Freeze Dried.  What is the difference?  I made this table so you could compare the two.
If you want to see the detail in the photos click on them.

	Dehydrated Onions	Freeze Dried Onions
	Open 2 years	Open 2 years
Ingredients	White Onion	White Onion
Price as of 2/11/11	$12.55 for #10 can	$17.39 for #10 can
Appearance	Finely chopped onions	Tiny puffs
Rehydration	Add hot water, let soften	Add hot water, let soften
GMO Free	Yes	Yes
Gluten Free	Yes	Yes
MSG Free	Yes	Yes

So the sum up. We have tried both and like both. I think in our food storage we are going to store the dehydrated. Why?  Because the freeze dried float when you make soup, and it kind of wierds me out. (My husband says I am crazy, no one would notice floating onions but me).