Sometimes the best things in life are the simplest things.  Like this recipe.

On those days when life keeps you running around like crazy, there just does not seem to be enough hours in the day and you want something tasty to snack on but don’t have the energy to fuss around with a complicated recipe.  Well, this is an elegant and simple little recipe that goes together in a snap, keeps well when stored in the fridge and has big flavor that is sure to impress even when you’re pinched for time.

There are a few ingredients that I always keep on hand, because of their versatility and the big flavors they bring to the table.  Goat cheese and Oil Packed Sun Dried Tomatoes are two of those items.  They can be added separately or together from salads, to pastas to appetizers making them a favorite in my kitchen when I’m looking for a little extra punch of flavor.

This recipe is the perfect thing to make when you have unexpected drop-in guests because it goes together in 5 minutes.  Get your ingredients together, add them to a food processor, whip it up, scoop it in to a bowl and throw some crackers or herb toast points on the side.  Done.

Aside from using this as a spread on crackers, it’s also an amazing condiment for burgers and sandwiches too!

Goat Cheese & Sun Dried Tomato Spread

• 1 1/2 cups Goat Cheese
• 1/2 clove of crushed garlic
• 1/2 cup Oil Packed Sun Dried Tomatoes, drained and chopped
• 1/2 Teaspoon  Fresh Thyme or Parsley
• Squeeze of Lemon Juice
• Salt to Taste

Put all the ingredients in to a food processor and pulse until smooth and well blended.  Place in a serving bowl and serve with crackers or toast.  Makes about 2 cups and will keep up to 1 week, covered in the fridge.

Additional Serving Suggestions:
– Topping for crackers, pita chips, melba toast, herbed toast
– Condiment for Sandwiches and Burgers
– Quick way to dress up some Penne Pasta by tossing it together.  Great Hot or Cold!

Quesadillas… a couple tortillas filled with goodies and grilled until the insides are all ooey gooey melted goodness.  Not only are Quesadillas delicious, they are incredibly easy to make.  My quick recipe is also a snap to change up by adding different fillings to please the palates of any hungry snacker.   Be sure to check my suggestions below for ideas!

For this recipe I have decided to go healthy and make these Veggie Quesadillas.  Now before you start rolling your eyes and running for the nearest burger joint, in my kitchen healthy does not mean bland and tasteless.  I have combined hearty black beans, sweet corn and sharp cheddar for a deliciously satisfying bite.  Try some of the Northwests own Tillamook Cheddar, it’s a perfect fit for this dish.

And just to take it to the edge of insanity, I’ve topped it all off with a homemade spicy Pineapple Salsa.  This salsa packs a mouth watering spicy, sweet punch.  It is also a versatile condiment with a myriad of uses beyond the old Chips & Salsa routine.  Try using it to dress up a boring old Chicken Breast or Oven Roasted Pork Chop or even as a Pizza Topping!

Veggie Quesadillas
Yield: 1 Quesadilla

• 2 Large Flour Tortillas
• 2 Tablespoons Black Beans, canned or rehydrated
• 2 Tablespoons Sweet Corn Kernels, frozen or cut fresh from the cob
• 1 Tablespoon Sweet Onion, finely chopped
• 1 Tablespoon Red Bell Pepper, finely chopped
• 1/4 cup Sharp Cheddar Cheese, finely shredded
• Salt & Pepper to Taste
• Splash of Olive Oil

On the stove top heat a large skillet over medium heat.  Add a very small splash of olive oil and swirl it around in the pan to coat the bottom evenly.  Take the first Flour Tortilla and place it into the hot pan.  Working quickly, evenly spread the remaining ingredients on top of the warming Tortilla with a 1/2 inch margin to the edge of the Tortilla.  Place the remaining Tortilla on top of the filling and let it toast.

Once the tortilla is toasted, generally 3-4 minutes, give it a quick flip with a spatula and toast off the other side.  When it is ready, cut it as if you were cutting a pie, making 6 wedges.  Top with Salsa and serve immediately.

Party Tip: You can make these ahead and reheat for 10 minutes in a 375 oven.

Pineapple Salsa
Yield: 2 cups

• 1 Cup Pineapple, in chunks, canned or fresh
• 1/2 Cup Yellow Bell Pepper, roughly chopped
• 1/2 Cup Fresh Tomatoes, seeds removed, roughly chopped
• 1/2 Cup Cilantro, chopped
• Crushed Red Pepper Flakes, to taste

Combine the ingredients, let it sit for at least 20 minutes to allow the Crushed Red Pepper to add its fire.  Keep in mind that as the Salsa sits the Crushed Red Pepper heat will intensify, so go lightly as it is easier to add heat than it is to remove it.

Additional Quesadilla Filling Ideas:

• Jalapeno
• Sliced Chicken or Turkey Breast
• Sliced Lean Beef
• Seitan
• Shrimp
• Halibut
• Crab
• Mushrooms
• Bell Peppers
• Mama Lil’s Kick Butt Peppers
• Ham
• Spinach
• Bacon
• Sausage
• Asparagus
• Cheese, other than Cheddar – Monterey Jack, Swiss, Racelette,  Feta, Brie, Goat Cheese

Full disclosure: I have received no compensation from any business or organization mentioned in this article.

Images by Kelly Cline ©2010 All Rights Reserved
All content, text and images are  ©2010 All Rights Reserved and may not be used or reposted without express written consent.

Round these parts we call these guys Steamer Clams, elsewhere folks call them Cherrystones and Little Necks, but here in my neck of the woods we call them good ole Steamer Clams. And no matter what you call them, they make me go “nom nom nommy nom”.

My very first taste of these guys was when I was a kid and our family would go camping at Penrose Point State Park.  We would forage the rocks at low tide looking for these little things.  As a child I had no idea that I was hunting for my dinner while I turned over rocks and dug my little fingers into the substrate.  It was not until my Dad brought out a big pot, filled it with water, set it to boil and then dumped out day’s work into the pot to cook that it finally started sinking in.  He called me over so I could watch the magic happen, the shells popping open one by one… it was like watching popcorn pop, Sea Popcorn!

My Dad would have Mom melt up the butter.  Then he’d reach in the pot with his bare hands and gingerly snatch a treasure bearing shell from the pot.  He scooped out the insides with a regular old fork, dipped it in the liquid gold and then turned to me with that alien looking thing dangling off the end of the fork, glistening with butter.  His eyes as wide and mischievous  as his grin “Go on, take a bite.” And with much trepidation, I closed my eyes, opened my mouth and prepared to taste something horrible.  I chewed,opened my eyes and looked at him in amazement.  This explosion of buttery, sweet and briney all hit my palette at once.  I was in love and have been ever since.

Every time I make steamed clams, I think of my Dad and thank him for making me take a bite.  Miss you, Dad.

Steamed Clams

• 3-4 lbs Live Steamer Clams
• 2 Tablespoons Garlic, finely chopped
• 2 Tablespoons Shallot, finely chopped
• 4 Tablespoons Extra Virgin Olive Oil
• 1/4 Teaspoon Black Pepper, freshly ground
• 2 Cups Dry White Wine
• 8-10 oz. of low sodium Chicken Stock
• 4 Tablespoons Unsalted Butter, cut into pats
• 3 Tablespoons Basil Paste – or Pesto

You can scrub the outside of your clams if you like, I rinse and pull any seaweed, but don’t bother scrubbing because it adds to the flavor of the broth.  Take your clams and put them in a big bowl or non-reactive metal pan.  Put a little sea salt in the pan and put it under the water faucet in your sink and let cold water slowly run into the pan, this will help your clams to expel the sand they are holding and give them some oxygenated water to breathe while you prepare the rest.

A really large skillet works best, place your garlic, shallots and oil into the skillet or pan over a Medium-High heat.  Sweat the aromatics and add the wine 1 cup at a time, let the wine reduce down to half before adding the second cup, then let the second cup of wine reduce down to half.  When adding your chicken stock only add the first half of it, let it reduce down to half then add the second half, no need for this part to reduce.  Give it a good whisking, and while whisking constantly add the butter.  Once the butter is melted add the Basil Paste, give it a quick whisk to distribute.
Take your clams out of their cold sea salt water bath.  Just use your hands it’s the easiest way.  Make sure to give them one last quick rinse under the running water to get any additional sand or debris off of them.  Place them carefully and as evenly as possible into your bubbling sauce and cover tightly, if you don’t have a lid use some foil.  Let them steam for 10-13 minutes.

Important: Do not eat any clams with closed shells.  Do not try to force them open to get at them.   Toss any unopened clams as they are not good to eat.

To serve, place in a big serving bowl and be sure to have an empty bowl or “graveyard” to catch all the empty shells.  Have slices of baguette on the side to soak up all that gorgeous broth & enjoy!

This is about simplicity.  Perfect, fresh ingredients combined together to make a perfectly delicious snack.
This quick & simple little bite works well for a party appetizer, a snack or as a home cooking project with the kids.
Savor delicious simplicity.

Brie & Apple Melts

• 1 Baguette – sliced to 1/2″ thick
• 3-4 Tablspoons Unsalted Butter
• 8 oz Brie, rind removed, thinly sliced
• 2 Green Apples, cored, halved and thinly sliced
• Sprigs of Arugula
• Pinch of Black Pepper, freshly cracked

Cooking temperatures & times will vary depending on the oven or grill being used.
Lightly butter one side of the baguette slices.  You can either place them under a preheated 400º broiler or on a grill, either way you are going to let them toast on one side, until just golden brown.  Once toasted, remove them from the heat and top each slice with the apples.  Now you are going to take your brie and place it in the middle on top of the apple slices.  Return to the broiler (for the grill – protect the bottoms) for just enough time that the brie begins to droop a bit.  Once it starts to melt and droop remove from the heat, transfer the whole lot to a plate and top with springs of arugula and black pepper.

***Cook’s Note:  You can also add crisped pancetta or bacon bits to this recipe for a little added extra sumpthin’ sumpthin’