It's been a cloudy cloudy day. Know what? I am more than okay with it! I think I needed a cloudy day to get some stuff done inside, and not feel guilty about not being outside enjoying the sunshine. :o)
So, I made quesadillas for dinner. Not just regular ol' quesadillas though! I was in the mood for some blueberries, and had an apricot that needed to be used. So, I ended up with a mishmash of ingredients inbetween two whole wheat tortillas, making a Blueberry Apricot Quesadilla!
But first, here's a few pictures from our rainy day! I ran some errands for some projects around the house.
We walked around the trails in bicentennial park for over an hour.
Pretty pretty raindrops! :o)
Yikes! Fall is coming!
Ok, so the quesadilla...
Blueberry Apricot Quesadilla
- Mint leaves
- Goat cheese
- Whole wheat tortilla shells
- 2 T Blueberry basil vinegar (although you could probably use balsamic too)
- 2 T Extra virgin olive oil
- 1/2 T Honey
- Salt & pepper to taste
So, I guess it's not really a recipe huh? More like a "if you put these things together in a skillet on medium heat, it tastes pretty good!" :o)
Cut the blueberries in half (like I did with the Mango-Blueberry Quesadilla) so they don't roll around too much! :o)
Make the dipping sauce, so it's ready to go as soon as you take the quesadilla off the skillet.
Shake, shake, shake!
Spread out the ingredients and heat over medium. :o)
Another easy peasy! :o)
The dipping sauce is (in my opinion) what makes this awesome. So make sure you don't skip it! :o)
We of course ended dinner time with some throwing the ball (or ball like thing?) in the yard. :o)