Two meals to describe!

Tony just back from out of town, but before he left we made flank steak kabobs on the grill. I cut the flank steak in strips against the grain and used the red meat marinade I gave the recipe for earlier. The meat was threaded onto the skewers to maximize the surface exposed to the heat. Vegetables went onto separate skewers because the cooking time is different. We skewered eggplant and roma tomatoes from the garden along with some chunks of red onion. The veggies were brushed with olive oil.

I started some baking potatoes in the microwave and we finished them on the grill. Sprinkle some kosher salt and freshly ground black pepper on the veggies as they are almost done, so the pepper doesn't burn.

Pour a glass of red wine and enjoy!

Tony got back late Thursday, so we didn't cook until Friday. After a rough day at work, I wanted something good but didn't want to spend a lot of time and effort. So we made chicken quesadillas.

Normally I would grill the chicken for the quesadillas, but to save time I got a rotisserie chicken from the grocery. They also had ripe avocados, which was a real plus. Ordinarily I have to plan days in advance for avocados. The tomatoes (roma and yellow), poblanos and jalapenos were from our garden.

First we cut up the tomatoes and sauteed them with olive oil, salt and pepper until they were soft and reduced. Remove them to a bowl, and the bell pepper, poblano pepper, jalapenos, and red onion were chopped and sauteed. When that's nearly done, add the chopped garlic, stir for a few minutes and add the tomatoes back in. Then chopped scallion, cilantro, and some uncooked chopped tomatoes along with shredded cooked chicken and heat thoroughly. Toast the tortillas in a dry skillet, add the filling and shredded Mexican cheese mix (also bought ready made in a bag), heat through, top with chopped avocado, sour cream and some more chopped cilantro, and dive in. A bag salad jazzed up with cucumbers, lettuce, herbs and raddichio from the garden went alongside. We accompanied this dish with margaritas!