Last week my friend and I were in the lab extracting DNA and sharing our excitement to graduate this April, when she asked me what my “dream job” would be.
I was weird actually, without hesitation I said “either a running coach or doing my blog full time”.
She stared at me blankly.
I guess it’s a bit strange that I’ve been in science for 8 years (whoa!!) and don’t feel like it’s my dream. Don’t get me wrong, I like it! It’s important, and I appreciate all of the jobs I’ve had until now, but going to a job and performing experiements isn’t who I am. It’s what I do.
P- is a bit different, and I’ve always admired him being able to go to work every day and absolutely love it. In fact, he often says he couldn’t imagine not being in research. He comes home from work beaming about some cool study he read, stays up late analyzing data, and genuinely works seven days a week because working with insects is who he is. His works is part of him, and I always wonder why my work isn’t a part of me.
I’ve still got a solid five months to figure things out, but I figure as long as I keep doing the things I love (running + cooking + writing this blog) nothing bad can come out of it. Plus, science is cool, so I’m happy I get to learn new things every day.
I have a super fun recipe for you here today. It’s a butternut squash & kale quesadilla made with corn tortillas. It’s such a fun take on the regular cheese quesadilla, is super delicious, and I’m SO excited to share it with you!
Have a great week everyone 🙂
- 1/2 whole butternut squash, peeled, seeded, and diced.
- 2 tbsp salted butter
- 1 tbsp extra virgin olive oil
- salt and pepper, to taste
- 1/4 tsp chili powder (or more if you like a lot of heat - I do!)
- 1 big handful of baby kale leaves
- 8 whole small corn tortillas
- 2 1/2 cups Monterey Jack cheese, grated
- Sour cream and salsa for serving
- Heat 1 tablespoon of butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.
- In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around and cook for 3 to 4 minutes. Add in the cooked squash and gently toss together. Set aside.
- Over medium-high heat, build the quesadillas by adding one small tortilla to the bottom of a dry skillet. Add a layer of cheese topped with a layer of the squash/kale mixture, topped with a second tortilla. Flip the tortilla when the outside of the bottom tortilla begins to brown (just lift it up to check). When the second tortilla is brown and the cheese is melted, remove quesadilla from the skillet and cut it into four wedges. Repeat with other quesadillas.
- Serve with sour cream, salsa, avocado...or any other sides you'd like!
Recipe adapted from The Pioneer Woman