Sunny Saturday ~ Yayyyy~

One of my favorite sandwiches in the whole world is the Monte Cristo from Bennigan's. It is a heavily battered version of the classic. I don't even want to guess at the calories it contains but I do know it's a massive amount. It's difficult to eat half the sandwich in one sitting but I suffer through it!!! The combination of the cheese..the meats...the bread and the sweetness from the Raspberry jam is just incredibly heavenly. I probably would never have ordered it had it not been recommended by a friend in college, but 20+ years later I still always order it when I go to Bennigans. For that reason it's probably a good thing there ISN'T a Bennigans near me!!!! I have actually attempted it at home and it really was close to the original but oh my goodness it was a mess to make and you have to DEEP FRY it. Maybe I'll do another post about the clone I made at home one Flashback Friday. But for now I've made a lighter version which actually fools the tastebuds enough to give you the notion that you really are eating the higher fat version. This recipe makes enough for 1 light meal and contains 6 points for those of you that care!



Monte Cristo Quesadilla

Ingredients

	1 item(s) LaTortilla Factory Smart & Delicious Tomato basil wraps
	2 oz cooked chicken fillet
	1 oz deli ham
	1 slice(s) Finlandia Heavenly Light Imported Swiss Cheese (or your fav light)
	1 tbsp Smucker's Seedless Red Raspberry Jam

Instructions

Lay wrap flat and spread a small amount of jam on half. On the same half arrange chicken, ham and cheese. Fold over and place in a non-stick skillet sprayed with Butter Flavored Pam or your favorite spray. If you want to add a few more calories just melt a half tablespoon of butter/margarine in pan before placing wrap in. Cook on medium high and allow bottom of tortilla to get a little brown. Cheese will have begun to melt. Carefully flip the tortilla to brown the other side. Press down gently with your flipper to help the Quesadilla stay together. Serve with remainder of the jam as a dip. Optional: Sprinkle with powdered sugar.

I'm headed outdoors right now. The sun is shining!!!!! Yayyyy!! It's supposed to be sunny all weekend and I plan on taking advantage of it. I've snapped a few pics to show you what's going on!

Pretty pink hellebore that's blooming for the first time for me this year


My first big daffodil to open.


These little minis have been blooming for a while. They are called Tete a Tete and I whole heartedly recommend them for early spring color. They make a really bright little clump covered in blooms. For the past couple of years I have bought them already blooming for the pots on my front driveway. Then after they are done and I want to put more plants in the pots I take them out and plant them. Then the next spring you get this.


And finally a beautiful little iris I have been lusting after for a few years. I finally found them locally at Peninsula Nursery when I was there with my parents a couple of weeks ago. They are similar to the iris reticulata but bloom later I think. This one is iris histroides 'Katherine Hodgkin'. It is such a unique shade of blue with yellow mixed in.