Easy Appetizer or Quick Lunch!

aI tried this for the first time this weekend and have done two variations since (Dave really enjoyed it). It's great as a quick, easy appetizer and can be changed to meatless, seafood only etc., really quickly. It's also great for using leftover chicken or seafood. 

Spinach Crawfish/Shrimp Quesadillas

2 large flour tortillas (or any flavor I used sun dried tomato and spinach)

1/2 lb crawfish or shrimp (pre cooked) (I used frozen crawfish, but I live in Louisiana)

(If using fresh seafood I would saute with garlic and onion and then add all those ingredients in)

Fresh Spinach Leaves

Sea Salt 

Cracked Pepper

Red Pepper Flakes

Mozzarella or Italian Blend Shredded Cheese (as much or as little as you want!)

Feta Cheese 

Pre heat on medium a large pan that will hold the large tortilla and spray with either olive oil cooking spray or coat with a thin layer of olive oil. Place your "base" tortilla down and add a layer of shredded mozzarella. Add crawfish or shrimp until you have a pretty good layer but it's not a mound. Add Spinach leaves, and season as much or as little as you would like. I put salt, pepper and red pepper flakes (sorry I don't have an exact measurement but season to your taste). Add another layer of shredded cheese and sprinkle on the feta (feta is optional I just like the flavor). Add the top tortilla and press with a spatula. FLIP! Then continue cooking until all the cheese is melted and the seafood is warmed through. Be careful to watch your temp and not burn the tortillas. Remove from the pan and cut into pieces (I used four for Dave and I and up to eight for appetizers). 

I put sour cream and salsa on the side for toppings and it was hit. 

I've switched it up as well using left over chicken breasts, stronger cheeses like sharp chedder and Monterey jack, salsa for seasoning and salt and pepper. I've also just used spinach and feta for a meatless version. It really was the fastest thing to make and everyone really enjoyed it. 

If you have questions please let me know, I know this isn't an exact recipe but it's great for a fast meal and relatively healthy (if you use low fat cheeses!) 

Red Velvet Cupcakes: Perfect for the kitchenaid!

This recipe can be found many places on the web (and I have a pretty good idea that it was taken from the famous Magnolia Bakery's Cookbook)

Preheat oven to 350 degrees.
3 ⅓ cups cake flour (not self-rising) **
¾ cup (1 ½ sticks) unsalted butter, softened
2 ¼ cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring (wow it's a lot, buy at least one 2oz. bottle)
3 tablespoons unsweetened cocoa
1 ½ teaspoons vanilla extract 1 ½ teaspoons salt
1 ½ cups buttermilk
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda

**Must be cake flour. You can substitute 1 3/4c. all purpose flour and 1/4c. corn starch for the same result
- Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper (unless making cupcakes!)
- To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
- In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
- In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
- In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
- Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
- When the cake has cooled, spread the frosting between the layers, then the ice top and sides of the cake with frosting.