Susan Mallery is the New York Times bestselling author of romance and women’s fiction novels. Her funny, sexy romances explore the idea that we’re all looking for family, a place to belong. Her most recent series, Fool’s Gold romances, has been a big hit with readers around the world. Read free excerpts of the first two Fool’s Gold books at www.foolsgoldca.com. Join the free Members Only area at www.susanmallery.com!
Thank you, Kristen, for having me here today at Dine and Dish! I’m both honored and a little intimidated. Not only do you post fabulous recipes, but you also take incredible pictures of your food. I haven’t mastered that art yet, but I’m working on it! (Glad to have you, Susan… you did a great job! I wanted to make sure people know about your food blog, Susan Mallery Cooks and your very active Facebook Fan page too! )
I’m a writer. I work from home, and many people assume that I have all the time in the world to cook, but the truth is, I’m as busy as many women are. Particularly when I have a book out, as I do right now. (Almost Perfect, the second book of my Fool’s Gold romances series, hit store shelves on June 29.)
Part of the gig of being a novelist is to promote my books when they’re released. I just got back from a book tour to Illinois, Indiana, and Wisconsin. On top of this, I’m writing a book that will come out next year, plotting another 2011 release, and doing revisions on still another. And oh yes, I have a husband and a dog who demand my attention for more than just one minute a day.
Even if you’re not a writer, I’ll bet you can relate. Women today are busier than ever before. Driving kids to dance class or soccer practice, working a full-time job, volunteering for our favorite local charities, caring for our parents, supporting our friends…
Sound familiar?
It would be all too easy to fall back on prepackaged convenience foods from the grocery store. But I fight that temptation for one simple yet profound reason – prepackaged food doesn’t usually taste very good. Certainly not as good as home-cooked, made-from-scratch meals. And why waste the calories on food that isn’t delicious?
The trick is to find recipes that are quick and easy to make. These grilled mushroom quesadillas fit the bill. If your kids turn up their noses, you can skip the mushrooms on theirs.
Recipe: Grilled Mushroom Quesadillas
Ingredients:
8 oz mushrooms, cut into quarters
1 small onion, cut into thick slices
2 cloves garlic, whole
2 T. olive oil
8 oz shredded Monterrey jack cheese (or pepper jack)
8 flour tortillas
Preheat the grill on high. Toss the mushrooms, onion, and garlic in olive oil. Pour into a grill wok and place over direct heat until mushrooms are soft and have little bits of black on them. (Note: If you don’t have a grill wok, just poke holes in the bottom of a disposable aluminum pan. Make the holes about the size of a fingertip, small enough so that the vegetables don’t fall through.)
Remove the vegetables from the grill and chop finely. I like to use a Pampered Chef chopper, pictured here. Great invention.
Place one tortilla on a plate, sprinkle cheese all over it. Add a layer of the mushroom mixture and then top with more cheese and a second tortilla. Continue until you have four quesadillas, then put them all on the grill. Grill for about 2 minutes per side, until cheese is melted.
If desired, top with lettuce, tomatoes, green onions, cilantro, salsa, and/or avocado. I know this is not the traditional way to eat quesadillas, but it is an easy and delicious way to get in those important servings of fresh vegetables.
Recipe: Black Bean and Corn Salad
Ingredients:
1 can of black beans, drained and rinsed
1 can of sweet corn, drained
½ cup red onion, diced
¼ cup of sweet red bell pepper, diced
½ cup fresh cilantro, minced
1 T red wine vinegar
1 T olive oil
½ t sugar
½ t salt
¼ t pepper
Put the beans through cilantro into a bowl. Mix the vinegar and remaining ingredients, then pour over the bean mixture. Allow flavors to blend for 10-15 minutes or more. Serve chilled or at room temperature. Tastes good as a side dish or poured over the quesadillas.
Disclosure: This blog post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Susan and I have such a similar mentality when it comes to food – why waste calories on something that doesn’t make your tastebuds happy! I love this dish…it’s so colorful, fast, and easy.
Good morning, Joanne! Absolutely! We have to eat, but we don’t have to eat food that isn’t delicious.
I’m excited to be here today! Dine and Dish is one of my very favorite cooking blogs. I’m going to post a note on my Facebook page to send some of my readers over here. You can find me on Facebook at facebook.com/susanmallery
Yum! This recipe looks delicious, and very colorful too! I’m not a big mushroom fan but I think I’d really enjoy this. I know my husband will. Can’t wait to try it out.
Susan, this sounds really good. I’m going to have to try it next week. I live alone and am not a fan of leftovers, so sometimes it’s hard to cook and eat healthy good food. This seems easy enough! I love mushrooms! And it doesn’t make so many servings that I probably wouldn’t finish them.
Hi Susan & Kristen—what a great way to promote your latest book and connect with a new audience. Such mouthwatering recipes too, perfect for summer!
Thanks, Sandie! I do love connecting with new readers. 🙂 It’s really fun when a reader emails me and says, “I just discovered you!”
The cooking blog is a new thing for me. I’m not what you would call a “born cook.” But I love eating, and who wants to go out every single night? I’ve discovered that blogging makes cooking more fun. I posted this week about marinated swai (white fish), and one of my readers posted a picture that evening of the halibut she had made with the marinade recipe I posted. Suddenly, cooking has become social, which is SO much more fun!
I am curious, what else is pictured with the quesadilla? Is that a stuffed jalapeno? Do tell!!! 🙂
These definitely look quick and easy – tasty too!
They’re all of the above, Amy! I hope you enjoy them.
What a delicious meal!
I love discovering new writers and I will check out her blog. This recipe is perfect for summer.
Sharon, let me know what you think! And you can always skip the mushrooms if you don’t like them. Either substitute a vegetable you do like or leave them without. You can also add cooked chicken, beef, or shrimp.
Amanda, yes, you can make exactly how much you need without any leftovers. It’s a very versatile food. And if you don’t have a grill, you can cook this just as easily in a nonstick pan on the stove. Or heck, in a pinch, you can throw it in the microwave.
Thanks for sharing Susan with us! I love that she takes time from her super busy life to cook foods that nourish and satisfy her. That alone will keep her creative energy high & going strong! I am working on my first book proposal now & I cannot believe the amount of work it takes. xo
Lori, yes, that is a stuffed jalapeno. I did it on the grill. I mixed cream cheese and cheddar cheese and minced garlic. Spread it in the seeded jalapeno half, then rolled it in bread crumbs. I put them on a piece of doubled aluminum foil and grilled until they turned nice and brown. If you like mild, you cook it longer. I think you could probably do it on the top rack of the grill, sort of keeping it warm, so that it doesn’t get too dark. They are delicious!
Simply Life, Thanks for stopping by!
Charlotte, thank you! I love being discovered by new readers. 😉 You can read free excerpts of my latest books at http://www.foolsgoldca.com.
Marla, it is difficult to find time to cook. That’s part of the reason I started a cooking blog. Because then I would have to make a home-cooked meal at least once a week in order to blog about it. It’s been a lot of fun, and it makes my husband happy, too!
This looks wonderful. And to those of you checking back, yes I’m such a fan of Susan’s and I highly recommend her books. This Fools Gold series is wonderful. However, Susan also wrote a series, The Buchanan’s which took place in Seattle, WA and the family was involved in the restaurant business, coffee and a sports bar.
Thanks for sharing such a colorful and easy recipe.
Susan Mallery, Never heard about your books although i am a regular reader of NY Times. May be i missed but i am sure your books must be available on Amazon?