Instructions

1. Heat a large cast iron frying pan (or regular frying pan) to medium high heat.
2. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well).
3. Take one large flour tortilla and place it in the pan. flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form withing the tortilla.
4. When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients yo choose – green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to layer on the ingredients to thickly – this is a quesadilla, not a quiche.
5. Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat.
6. After a minute, check to see if the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omlette. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned.
7. Remove from pan and cut into wedges.
8. Serve with salsa, sour cream, and guacamole.

1. Bring water to boil in medium saucepan.
2. Add noodles and carrots; cook 3 minutes.
3. Add chicken breast strips and 1 t. of the seasoning (from ramen soup package); mix well.
4. Discard remaining seasoning.
5. Cook until heated through, stirring occasionally.
6. Sprinkle with onions.

Instructions

1. Crumble and brown meat and onion in a skillet, drain well.
2. Cook spaghetti as instructed below.
3. Pour sauce into a GLASS bowl, add the drained meat mixture, stir, cover with lid (important), place in microwave and heat on high for about 5 minutes.
4. When spaghetti is done and sauce is heated, serve as you like.

Perfect Pasta:

5. Place spaghetti into a deep pot of boiling water. The excess water helps to prevent sticking, and allows the starch to cook off.
6. After adding spaghetti, return the water to a rolling boil (do NOT cover with lid). Boil spaghetti for 2 MINUTES EXACTLY, then cover with lid, and remove pot from fire, let set for 5 MINUTES for el dente (firm) spaghetti.
7. Drain toss with oil or butter – olive oil is best. Or better yet, instead of coating with oil or butter mix in a LITTLE big of the sauce, because adding oil may keep the sauce from sticking to the pasta.