Around the Deep Creek Lake area, we're blessed with a fantastic butcher shop in Working H Meats, and a couple of decent grocery stores that have nice meat departments. So it's rare that our meals are meatless, but this week I was inclined to give it a try. I've always loved the texture and taste of portobello mushrooms, so those were a no-brainer go-to when intentionally preparing a meatless meal.
So off I go to the grocery store to retrieve my ingredients. NO PORTOBELLO CAPS... Insert sad face emoji. But they did have some nice baby bello mushrooms, they were great in a pinch.
Quesadillas are, in my humble opinion, the best thing to ever happened to leftovers. You can put pretty much anything into a flour tortilla, melt some cheese around it, and say "BAM! Dinner!" They're quick, easy, and satisfying. They're one pan wonders, clean up is easy, family is happy.
Speaking pans... I have a favorite. Do you? My favorite pan has been part of my collection for about 13 years. It was given to me by a delightful former boss who I worked with in a kitchen at the Oakland Country Club. Kelly Feller. She's a special lady who makes the most delicious chicken salad in the whole entire world.