This is so dang good! Prosciutto, Fig, and Goat Cheese Quesadillas Ingredients 8 flour tortillas, taco size 5 ounces creamy goat cheese 3 ounces thinly sliced prosciutto 4 figs, sliced 1/2 cup shredded Monterey jack cheese 1/2 cup fig preserves NOTE: If figs are not available or in season substitute fig preserves. Lay out 4 tortillas; spread each with half of the goat cheese. Divide prosciutto and figs and place on top of goat cheese. Top with jack cheese and remaining tortillas. Cook on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot with fig preserves on side. Prepare quesadillas as directed. In a skillet large enough to fit tortillas or an electric griddle, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish as directed.

Grilled Shrimp and Noodle Salad Allrecipes.com  Yield: 4 servings Ingredients  14 ounces flat rice noodles  1/2 cup fresh lime juice  1/3 cup fish sauce  1/2 cup packed light brown sugar  2 cloves garlic, finely chopped  1 to 2 teaspoons Asian chili sauce (such as Sriracha)  1 pound medium-large shrimp, peeled and deveined  1 medium bunch asparagus, trimmed  5 ounces shiitake mushrooms, trimmed  1 medium carrot, shredded  1/2 cup fresh cilantro Directions Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water. Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade. Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces. Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.

This is a Rachael Ray recipe. Her recipes always look complicated to me (long list of ingredients, wordy) but they usually aren't that difficult when you really look at them. I didn't make the salad or the garlic butter for the rolls when I made these, which simplified things. These were so good! Cacciatore Burgers 4 tablespoons extra-virgin olive oil (plus more for drizzling) 1 1/3 lbs ground chicken or ground turkey breast (I used 1 pound of ground chicken) 1 tablespoon worcestershire sauce 4 garlic cloves (2 cloves, minced and 2 cloves cracked from skins and reserved) 1 teaspoon crushed red pepper flakes 1 medium yellow onion (1/4 finely chopped, 3/4 thinly sliced) 2-3 tablespoons chopped fresh flat-leaf parsley 10 fresh basil leaves, shredded parmigiano-reggiano cheese salt fresh ground black pepper 2 portobello mushroom caps, thinly sliced I used some bellas - they were on sale 2 cubanelle peppers, seeded and sliced 2 hot cherry peppers, chopped (plus a splash of the pickling juice) I used some hoagie spread 4 slices provolone cheese, deli sliced 4 crusty rolls, split 3 tablespoons unsalted butter 1 (12 ounce) bag prewashed mixed baby greens 2 tablespoons chopped fresh thyme 1 lemon, juice of Preheat a large skillet or grill pan over med-high heat. Drizzle some olive oil in a bowl; add to it the chicken, Worcestershire sauce, chopped garlic, red pepper flakes, chopped onions, parsley, basil, Parmigiano (a generous palmful), salt, and pepper. Combine mixture; for into 4 large patties; place patties on hot skillet; cook 6 minutes, then flip burgers and cook 5 minutes on the other side. Heat a second skillet over med-high heat; add 1 tablespoon olive oil; add in the mushroom caps, sliced onions and cubanelle peppers. Season with salt and pepper; cook 5 minutes, stirring often. Turn the heat off; add in the hot cherry peppers and a splash of their juice. Place the provolone over the burgers and turn off the heat in the pan; tent the pan with foil to melt the cheese and carry-over heat. (I skipped the toasted rolls, garlic butter and salad) Preheat broiler to high; toast the crusty rolls until golden; melt the butter with the remaining cracked garlic in the microwave or over low heat in a small pan; brush the garlic butter on the rolls. Place the cheese-covered patties on the bottoms of the buns; top with the peppers and onions; replace the top halves of the buns. Toss the greens with the thyme, lemon juice, 2 tablespoons olive oil, salt, and pepper. Serve the greens alongside the cacciatore burgers.

Good morning Patti, it's going to be another hot one today, but should get a little cooler with rain for the next few days. This one looks good to me. Spicy Shrimp Pasta (BH&G) 8 oz. dried angel hair pasta 3 cups fresh broccoli florets 1 6.5-oz. jar sun-dried tomato strips with Italian herb packed in oil 2 shallots, finely chopped 2 clove garlic, minced 1 lb. frozen, peeled, and deveined shrimp with tails, thawed and drained 1/4 to 1/2 tsp. crushed red pepper 1/4 cup snipped fresh basil 1. In 4-quart Dutch oven cook pasta with broccoli according to pasta package directions. Drain; return to Dutch oven. Cover to keep warm. 2. Meanwhile, drain tomatoes, reserving oil. If necessary, add olive oil to equal 1/4 cup. In extra-large skillet heat oil over medium-high heat. Add shallots; cook and stir 1 to 2 minutes or until tender. Add shrimp and crushed red pepper; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 2 minutes. Add garlic, cook and stir 1 minute more or until shrimp are opaque. 3. Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle additional olive oil. Transfer to serving bowls. Sprinkle snipped fresh basil. Serves 4.