Grilled Apple And Brie Quesadilla With Strawberry Apple Dipping Sauce Food

APPLE AND BRIE QUESADILLAS

Steps:

• Preheat a grill pan over medium-high heat. Toss the apple slices with 2 teaspoons olive oil and cook, turning occasionally, until marked and tender, 3 to 4 minutes.
• Lay the tortillas on a cutting board. Top each with one-quarter each of the grilled apple and brie on one side, then fold the tortillas in half to cover the filling.
• Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Working in batches, cook the quesadillas until golden brown and the cheese melts, about 2 minutes per side. Meanwhile, mix the mustard and maple syrup in a bowl. Slice each quesadilla into wedges. Drizzle with the maple-mustard syrup and top with the bacon.

APPLE BRIE QUESADILLAS

Steps:

• In a small skillet over medium heat, cook the onions, vinegar, sugar, thyme and rosemary in oil for 10 minutes or until onions are golden brown. , Spoon the mixture over half of each tortilla; top with apples and cheese. Fold over. Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted.

ROUND 2 RECIPE -THANKSGIVING QUESADILLA WITH CRANBERRY CREAM DIPPING SAUCE

Steps:

• Heat a large skillet over medium heat.
• Put 1 flour tortilla into the pan. Cover with half of the cheese, then a layer of turkey, a layer of stuffing. Top with the remaining cheese and cover with another tortilla. Cook for 3 to 4 minutes and flip. To flip, put a large plate on top of the quesadilla in the pan. Put your palm on the plate and flip the pan upside down. Put the pan back on the stove and slide the quesadilla back into the pan. Cook until the cheese is melted, another 3 to 4 minutes.
• Stir together the sour cream and cranberry sauce in a small serving bowl.
• Cut the quesadilla into 8 wedges, transfer to a serving platter and serve with cranberry sour cream.
• Brine:
• In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil over medium heat. Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt. Remove from the heat, add 5 cups of ice, 6 cups water and stir. Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine. If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered. Cover the pot with a lid and refrigerate overnight or up to 24 hours.
• Preheat the oven to 350 degrees F.
• Remove the turkey from the brine, rinse and pat dry. Arrange it, breast side up, in a roasting pan. Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast. Tie the legs together with a piece of butcher's twine.
• In a small bowl combine the canola oil, poultry seasoning and pepper. Brush the turkey liberally until completely coated. Put in the oven and roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F, about 2 1/2 to 3 hours. About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze. Baste with the remaining glaze 2 more times at 10 minute intervals. Remove from the oven and let rest at least 15 minutes before carving. Transfer to a serving platter and serve.
• Glaze:
• In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar. Simmer until reduced to about 1/2 cup.
• Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with cooking spray.
• Remove the mushroom caps from the stems. Reserve the caps for the online round 2 recipe Stuffed Mushrooms. Roughly chop the stems and set aside.
• In a large skillet over medium-high heat, add the canola oil. Stir in the onions and celery and cook until softened slightly, about 2 minutes. Add the mushroom stems and herbs and continue to cook until the mushrooms are browned and the vegetables are slightly tender, about 5 minutes.
• Whisk together the eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat all of the bread. Stir in the cooked onions and mushroom mixture and toss to combine. Season with salt and pepper, to taste. Transfer to the baking dish and bake, covered loosely with foil, for 40 to 50 minutes. Remove the foil for the last 10 minutes of cooking time to brown the top. Remove from the oven and serve.
• Use the leftovers from this recipe to make quesadillas and stuffed mushrooms.

GRILLED BRIE AND STRAWBERRIES

Steps:

• Preheat a grill or grill pan to medium-high heat.
• Brush the Brie with some of the oil. Grill until softened and grill marks appear, 3 to 4 minutes per side. Carefully transfer to a serving platter or board.
• Toss the strawberries in the brown sugar in a bowl until coated. Brush the grill with the remaining oil and add the strawberries cut-side down. Grill until the sugar is caramelized and the strawberries are tender, 1 to 2 minutes per side.
• Arrange the strawberries around and on top of the Brie. Garnish with the thyme and sprinkle with the fleur de sel and red pepper flakes. Serve warm with crackers.

STRAWBERRY ALMOND AND BRIE GRILLED SANDWICHES

Steps:

• SPREAD 1 1/2 tablespoons of preserves on each of 2 slices of bread. Sprinkle each with half of the almonds and mint. Arrange sliced brie to cover. Top with remaining two slices of bread.
• HEAT large skillet over medium heat. Spray top of sandwiches with no-stick cooking spray. Place sandwiches, sprayed side down, in heated skillet. Cover skillet and brown sandwiches for 2 to 3 minutes or until golden brown. Spray tops of sandwiches before turning to brown second side.
• REMOVE sandwiches from skillet. Allow to rest covered, about 3 minutes. Cut into quarters and serve warm. Sprinkle with powdered sugar.

APPLE BRIE QUESADILLAS

Steps:

• In a skillet over medium heat, cook the onions, vinegar, sugar, thyme and rosemary in oil for 10 minutes or until onions are golden.
• Spoon the mixture over half of each tortilla and top with apples and cheese.
• Fold over.
• Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted.