the Mulf herd: Foodie for thought

Upon starting this blog, another problem I was facing [other than the "what shall I name it?" dilemma] was the question of, "what type of blog should it be?"... I've come to the conclusion that it's a "snippets of life" blog, infused with tasty recipes in which the hubby and I have had the opportunity of indulging. As of late, I have considered myself a "foodie." Here is a more-or-less "formal" definition of the word:

"To be a foodie is not only to like food, but to be interested in it. Just as a good student will have a thirst for knowledge, a foodie wants to learn about food. A foodie will never answer the question "What are you eating" with "I don't know." There are some basic traits of being a foodie, as there are basic traits that come with all labels. Generally, you have to know what you like, why you like it, recognize why some foods are better than others and want to have good tasting food all or certainly most of the time. This doesn't mean that you can't eat flaming hot Cheetos every now and again, but it does mean that you don't fool yourself into thinking that it's a nutritionally balanced meal. Do you have to know the difference between a beefsteak tomato and an heirloom tomato? No, but you might be interested to find out what it is. Do you have to only shop at farmer's markets? No, but you still look for good, fresh produce. Are there some foods you just don't like or weird foods you like? That's ok - it doesn't make you any less of a foodie. Just like food, learn about food and, most importantly, eat food.

Read more: http://www.slashfood.com/2006/02/10/what-is-a-foodie-anyway/#ixzz1Cg1I0UNe"

P.S. A foodie should never be mistaken for a glutton. :)

In the words of Emma Bombeck:
I am not a glutton - I am an explorer of food.

Well said Emma!

Anyway, for anyone interested, here was dinner for the night:

Pesto Avocado Quesadillas

5-6 small chicken tenders-frozen
Dry italian seasoning
Salt & pepper
1 package long grain and wild rice, Rice-A-Roni
1 package McCormick pesto sauce mix-prepared (or about 3/4 C. pesto)
Uncooked torillas
Sharp cheddar cheese-shredded
1 large avocado-sliced

First, follow directions on the Rice-A-Roni package and get that started and out of the way. Next, begin cooking your chicken tenders (on medium heat). I put a little olive oil in the pan and seasoned them with salt, pepper and dry italian seasoning to taste.

*SIDE NOTE: I've begun to cook like my MOTHER! Ever since I can remember, my mom has had the impeccable ability to make delicious meals out of "this and that". Whenever we'd compliment the meal and ask how she'd made it, she'd say "I don't really know...a little of this and a little of that, I guess..." Well mom--like mother, like daughter. I am forever cursed! (or blessed?) If someone were to ask me how I made this, I would definitely say "a little of this and a little of that"!

While these two thayngs are on the stove, prepare the pesto mix (all you need is a 1/2 C. water and 3 Tbs. olive oil) slice your avocado, grate some cheese and cook your uncooked tortillas. (Obviously you could use already cooked tortillas, but have you ever used the uncooked ones? They're SO much tastier and more often than not, they're cheaper than the ones that are already prepared!)

Once the rice and chicken are cooked, pour some of the pesto sauce into the rice just for flavor. Also drizzle it over the chicken (after cutting the chicken into chunks).

Next, assemble the quesadillas.

Tortilla first, then spread the rice, throw some pieces of chicken on there, cover with cheese, drop on some avocado slices and cover with more pesto sauce--the more flavor the better!

And VOILA!