Summertime & Salsa

Well I finally feel like I am enjoying summer rather than being stuck inside all day. I almost forgot how nice the hot sun feels and what it feels like to have a day with no schedules. Like I mentioned in a past post, I am spending a few days up north with my parents before my mom and I jet off to Chicago. I haven’t saw my dad for 2 months which is much too long—and who would’ve guessed we’d be dressed alike without even knowing? Ha!

And this guy was mighty happy to see me too..

One of the first things I am going to invest in when I buy a house is a grill so that I can make delicious summer meals like this…thanks again for this Mom!

Marinated flank steak, fingerling potatoes from the Farmer’s Market (cooked in a foil pack on grill), and an onion/bell pepper mixture (cooked in a foil pack as well). Delish!

Then of course when I visit home, I always like to make the drive into Duluth for the day. Lake Superior, downtown, and of course the shopping all make Duluth a fun day trip destination. Upon my request we needed to visit the Lake Superior Zoo as well.

I probably have about 5 pictures just like this from when I was little to now..it’s the ideal picture spot!

Besides the fact that it was 90 smoldering degrees, the animals were quite active and it was fun to go back to a place I grew up going to every summer.

And my second request?! Red Lobster please!

After 10 minutes of debating on what I wanted (I really wanted everything), I settled on the Broiled Seafood Platter, which is bay scallops, garlic shrimp scampi and stuffed flounder. I also got fresh broccoli and a plain baked potato as sides.

Three words: I hated it.

Totally kidding obviously—It was the best seafood I have had in a long time, and a lot of food for just $13.95. The garlic sauce for the shrimp was heavenly, and the stuffed flounder was pure perfection!

And of course I didn’t forget that I promised you more blueberry recipes this week. You’ll definitely want to plan on making this soon!

Chicken Quesadillas with Blueberry Salsa

Chicken Quesadillas

Ingredients:

• 1-8 inch tortilla—I used La Tortilla Factory
• 1/2 c shredded chicken breast
• 1/4 c shredded cheese—I used a Mexican blend
• Handful of spinach
• A couple  thinly sliced button mushrooms

Directions:

• In a heavy skillet, heat one flour tortilla. On half of the tortilla, spread shredded cheese, veggies and top with the chicken mixture. Fold tortilla in half.
• When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side.
• Remove quesadilla from skillet and cut into three pieces.
• Or make life easier and use a Quesadilla Maker like I do.

Blueberry Salsa

-Makes 3 cups-

Ingredients:

2  cups  chopped fresh blueberries

1  cup  whole fresh blueberries

1/4  cup  fresh lemon juice

3  tablespoons  chopped fresh cilantro

2  seeded and minced jalapeño peppers

1/3  cup  diced red bell pepper

1/4  cup  chopped onion

1/2  teaspoon  kosher salt

Directions:

• Coarsely chop 2 cups fresh blueberries. Stir together chopped fresh blueberries, 1 cup whole blueberries, 1/4 cup fresh lemon juice, 3 tablespoons chopped fresh cilantro, 2 seeded and minced jalapeño peppers, 1/3 cup diced red bell pepper, 1/4 cup chopped onion, and 1/2 teaspoon kosher salt in a large bowl.
• Cover and chill until ready to serve.

--Notes: the blueberry salsa was amazing..I am thinking about canning some to have on hand! And it paired superbly with the chicken!--

 

What is your favorite seafood? Or don’t you like it?

 

**See you from the road to Chicago next!**