Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

I've been so lazy lately. I haven't been to the grocery store for quite some time. We are living off meat from the freezer, garden produce, artisan dough, and gifts from our sweet neighbor--she has been bringing us a bag of Allred's peaches and a sack of corn each week. I love peach season. I was trying to think of all the things I used to do with peaches before I got so lazy, and this yummy lunch or appetizer came to mind (Jayne, you could still try it even if it contains cheese):

Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

This intriguing appetizer is savory-sweet. Ripe—but firm—peaches work best; if they're too soft, they'll make the tortillas soggy. Placing the fillings on one side of the tortilla and folding the other half over (like a taco) makes the quesadillas easier to handle. Whole wheat tortillas would also be great, offering a sweet, nutty taste. The lime-honey dipping sauce balances the richness of the buttery filling.

Sauce:
2 tablespoons honey
2 teaspoons fresh lime juice
1/2 teaspoon grated lime rind

Quesadillas:
1 cup thinly sliced peeled firm ripe peaches (about 2 large)
1 tablespoon chopped fresh chives
1 teaspoon brown sugar
3 ounces Brie cheese, thinly sliced
4 (8-inch) fat-free flour tortillas
Cooking spray
Chive strips (optional)

To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.

To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Garnish with chive strips, if desired.
Yield: 6 servings (serving size: 2 quesadilla wedges and about 1 teaspoon sauce)
CALORIES 157 (23% from fat); FAT 4g (sat 2.5g,mono 1.2g,poly 0.1g); IRON 0.9mg; CHOLESTEROL 14mg; CALCIUM 30mg; CARBOHYDRATE 25.5g; SODIUM 316mg; PROTEIN 5.3g; FIBER 0.7g
Cooking Light, JUNE 2005

Zucchini Bread

Tis' the season. Today I went to my mom's, her house smelt so good, she was making Zucchini bread.

1 Cup vegetable oil

2 C. sugar

3 eggs

3 tea. vanilla

2 cups zucchini

3 C. flour

1 tea. soda

1 tea. salt

3 tea. cinnamon

1/4 tea. baking powder

*combine oil, sugar, eggs, beat well.

*Blend in vanilla and zucchini

*add all dry ingredients

Pour into 2 well greased and floured bread pans and bake for 1 hour @ 350.

Dear Jayne

We need your Tomato Soup recipe!

Love,

Lori

Cajun Shrimp Pasta

3/4 C. chopped onion

2 cloves garlic

1 1/2 T. olive oil

2 chicken breasts cubed

Brown above ingredients in pan then add 3/4 C. wine and cook down. yes wine, (you could use apple juice our pineapple juice instead.)

Add 1 1/2 Lbs. cooked shrimp

In a sauce pan combine

3/4 C. chicken broth

1 1/2 C. whipping cream

2-3 t. flour

1 1/2 T. creole seasoning

3 T. tomato paste

1/2 t. crushed red pepper

Slightly cook

1 1/2 green pepper

1 1/2 red pepper

and during last minute add

1 Lb. sliced mushrooms

combine everything in sauce and serve over linguini.