Happy Friday!!!! (insert gin and tonic here)
What a nice week back at home. Every time I go on a work trip it always takes me a few days to play catch up and also get my house in working order. Jared’s pretty good about cleaning up but I went and did a big sweep. I have found that I can totally work from home but it’s hard to focus if the house isn’t totally clean. I’m SUCH a compulsive cleaner. Which is actually really strange because I was the messiest teenager EVER. Like, my room always looked like a tornado. Now that I have my own home I seriously keep this place ‘Pottery Barn’ clean at all times. When I get angry or stressed, I clean. When I’m bored, I clean. When I can’t focus, I clean. I suppose it’s a blessing and a curse.
Tons and tons of computer work and emails to catch up on this week. I’ve been feeling a little low on the creative juices. I haven’t done too much styling this week. After a big shoot there is tons of editing and my creative energy is usually pretty slim. Whenever I feel like this I try and have people over, go to a new restaurant and just generally out and about instead of my little home cooking bubble. Tonight we are either going to Smash Burger or possibly getting our annual Disneyland passes (because we live 10 mins away!) so I’m hoping those things will help get me out of my funk!
I am so excited to get this weekend started though! What are you guys doing for Super Bowl?! More importantly what are you making?! Also.. what are you drinking. Because I think these chili lime mezcal beergaritas should make it on your menu!
I’m working a freelance event on Saturday in downtown LA for Purely Elizabeth #sidehustle. Then we are headed to do our taxes (insert groan here) and ending the night with a poker game at my parent’s house. Yes, we hang out with my parents on the weekend sometimes.
On Sunday I am headed out to a ladies brunch with my best friends from high school and doing a little shopping for a huge video shoot coming up in two weeks! My friend Sabrina is the fashion kween and I am hoping she gets my wardrobe in tip top shape for these videos. Mostly so I don’t look like a 25 year old Mom. Since working from home my wardrobe consists of lulu lemon yoga pants and a long sleeve work out shirt most days #notmadaboutit.
After that, we are finishing off Superbowl Sunday back with my parents for a homemade pizza party! I recently got a portable pizza oven and I am so excited to crank it out! Who doesn’t like fresh homemade pizza?! My mom has also requested these pretzels so we will see what happens!
I wanted to give you guys just one more possible Super Bowl day creation but really these quesadillas are good for any happy hour at home!
These caramelized spinach and mushroom goat cheese quesadillas are not only vegetarian friendly but they are so hearty and delicious! The flavor combo is seriously going to rev up your homemade quesadilla game! They are filled with hearty mushrooms and spinach. But the real ingredient changer is the goat cheese! It brings out such a strong flavor component than just ordinary cheddar or Monterey jack that you find in most quesadillas.
I almost always use a low carb tortilla when I have a recipe that calls for tortillas but you can use any medium sized flour tortilla! Fill those layers with tons of cheese, caramelized mushrooms and spinach and a good few chunks of hearty goat cheese! Get your tortilla nice and crispy and be sure those cheeses are oozing out the sides before serving them up! If you’re serving them for game day I love them with a little sour cream, fresh cilantro and spicy salsa! They come together in like twenty minutes!
Have a great weekend and enjoy!
Caramelized Spinach and Mushroom Goat Cheese Quesadillas
4 Medium Tortilla Tortillas
6 Tablespoons of unsalted butter
2 Cups of Monterey Jack cheese, shredded
1 1/2 Cups of sliced brown mushrooms
1 Large handful of fresh baby spinach
3 Garlic cloves, minced
1 Cup of goat cheese crumbles
Sour cream, salsa, and cilantro sprigs for serving!
Yields 2 Quesadillas
In a medium skillet heat 2 Tablespoons of butter on medium heat until melted. Add in sliced mushrooms and cook for 5-7 minutes or until mushrooms begin to brown. Add in spinach and cook until wilted down 2-3 minutes. Stir minced garlic in to spinach-mushroom mixture and turn off heat.
On a skillet or in a large cast iron pan heat remaining butter (+a little extra if you have a big skillet) on medium high heat until foamy. Add in one tortilla and top with half of monterey jack cheese, spinach & mushroom mixture, and goat cheese. Top with other tortilla and flip when the bottom tortilla is golden brown (2-3) minutes. Cook for an additional 2-3 minutes on other side or until cheese is melty and bubbly. Serve immediately with sour cream, cilantro and salsa.