BBQ Chicken Quesadillas
2 cups shredded cooked chicken
2 tbsp mayonnaise
2 tbsp sour cream
1/4 cup bbq sauce
1 tbsp minced pickled jalapenos
1/2 tsp chipotle chili powder
1/4 tsp cumin
Shredded Mexican Blend cheese
4 large flour tortillas
Butter
Combine the chicken, mayo, sour cream, bbq suace, jalapenos, chili powder and cumin until well mixed. Spread 1/4 of the chicken mixture on half of 1 tortilla. Sprinkle with cheese and fold the tortilla in half, Heat a griddle until hot and spread a little butter on it until it sizzles. Grill folded tortillas until browned on one side, then carefully flip and brown the other side. Cut into wedges to serve.
This was OK...the problem was that when I looked at it my taste buds said "Yum! Spicy! Mexican!" but when I bit into it I tasted BBQ and it just did not work for me. I love Chicken Quesadillas but I've decided that they HAVE to taste Mexican and nothing else will do!
Adapted from e-mealz menu.
Thursday, April 29, 2010
Saturday, April 24, 2010
Grilled HCT's
Grilled HCT's
1 tbsp softened butter
1 tbsp mayonnaise
1 tsp yellow mustard
4 slices Arnold's Honey Whole Wheat bread
4-6 oz shaved honey ham
2 slices swiss cheese
2 slices american cheese
1 large ripe beefsteak tomato, very thinly sliced
Combine the mayonnaise and mustard and spread on bread. Top one slice bread with a slice of swiss, half the honey ham, half the sliced tomatoes, and a slice of american. Place the remaining bread slices, mayo-side down on top of the american cheese. Spread the outside of each sandwich with softened butter and grill each side on a griddle until toasty and light brown. Cut each in half diagonally and serve with pickles.
Yum!
1 tbsp softened butter
1 tbsp mayonnaise
1 tsp yellow mustard
4 slices Arnold's Honey Whole Wheat bread
4-6 oz shaved honey ham
2 slices swiss cheese
2 slices american cheese
1 large ripe beefsteak tomato, very thinly sliced
Combine the mayonnaise and mustard and spread on bread. Top one slice bread with a slice of swiss, half the honey ham, half the sliced tomatoes, and a slice of american. Place the remaining bread slices, mayo-side down on top of the american cheese. Spread the outside of each sandwich with softened butter and grill each side on a griddle until toasty and light brown. Cut each in half diagonally and serve with pickles.
Yum!
Thursday, April 22, 2010
Cheater's Chicken & Dumplings
Cheater's Chicken & Dumplings
1 lb chicken tenderloins
1 onion, chopped
1 stalk celery, chopped
Water
Salt to taste
1 tsp Poultry Seasoning
32 oz carton chicken broth
1 can cream of celery soup
8-oz pkg flour tortillas
Combine the chicken, onion, celery and enough water to just cover the chicken in a large pot. Season with salt and poultry seasoning and bring to a boil. Reduce heat and simmer until chicken is completely cooked. Remove the chicken and let cool while you whisk the chicken broth and celery soup into the liquid remaining in the pot. When well combined and smooth, cut the chicken into bite-sized pieces and return to the pot. Bring to a simmer. Cut flour tortillas into 1-inch wide strips and add to the pot one at a time. Simmer 10 minutes and serve.
John loved this. I'm not a big fan of dumplings, but these were better than some I've tried and much easier to make! Inspired by a "recipe" on my e-mealz.com plan for this week.
1 lb chicken tenderloins
1 onion, chopped
1 stalk celery, chopped
Water
Salt to taste
1 tsp Poultry Seasoning
32 oz carton chicken broth
1 can cream of celery soup
8-oz pkg flour tortillas
Combine the chicken, onion, celery and enough water to just cover the chicken in a large pot. Season with salt and poultry seasoning and bring to a boil. Reduce heat and simmer until chicken is completely cooked. Remove the chicken and let cool while you whisk the chicken broth and celery soup into the liquid remaining in the pot. When well combined and smooth, cut the chicken into bite-sized pieces and return to the pot. Bring to a simmer. Cut flour tortillas into 1-inch wide strips and add to the pot one at a time. Simmer 10 minutes and serve.
John loved this. I'm not a big fan of dumplings, but these were better than some I've tried and much easier to make! Inspired by a "recipe" on my e-mealz.com plan for this week.
Sunday, April 18, 2010
Easy Lemon Pie
Easy Lemon Pie
3-oz pkg lemon jello
1 cup boiling water
8-oz cream cheese, softened
1 cup confectioners sugar
Zest of 1 lemon
Juice of 1 lemon
8-oz carton Cool Whip, thawed
1 graham cracker crust
Stir lemon jello and boiling water until jello is dissolved. Set aside to cool. Combine cooled jello, cream cheese, sugar, lemon zest and juice in a mixer bowl on medium speed until smooth. Pour into graham crust and refrigerate until filling is firm. Spread Cool Whip over top of pie and refrigerate until serving time.
Good and easy!
3-oz pkg lemon jello
1 cup boiling water
8-oz cream cheese, softened
1 cup confectioners sugar
Zest of 1 lemon
Juice of 1 lemon
8-oz carton Cool Whip, thawed
1 graham cracker crust
Stir lemon jello and boiling water until jello is dissolved. Set aside to cool. Combine cooled jello, cream cheese, sugar, lemon zest and juice in a mixer bowl on medium speed until smooth. Pour into graham crust and refrigerate until filling is firm. Spread Cool Whip over top of pie and refrigerate until serving time.
Good and easy!
Oriental Slow Cooked Pot Roast
Oriental Slow Cooked Pot Roast
1 large onion, chopped
3-4 lb sirloin tip roast
1/2 cup low-sodium soy sauce
1/2 cup water
1 tsp ginger
2 Tbsp corn starch
Place onions and roast in crock pot. Combine soy sauce, water and ginger and pour over the meat. Cook on low 8 hours. Dissolve cornstarch in 2 Tbsp water and stir into meat juices to thicken.
Slice meat and serve over hot, cooked Rice with Steamed Broccoli. Delicious!
1 large onion, chopped
3-4 lb sirloin tip roast
1/2 cup low-sodium soy sauce
1/2 cup water
1 tsp ginger
2 Tbsp corn starch
Place onions and roast in crock pot. Combine soy sauce, water and ginger and pour over the meat. Cook on low 8 hours. Dissolve cornstarch in 2 Tbsp water and stir into meat juices to thicken.
Slice meat and serve over hot, cooked Rice with Steamed Broccoli. Delicious!
Brown Sugar Bacon & Dutch Babies
Brown Sugar Bacon
1/4 cup light brown sugar
1/2 tsp cayenne pepper
1/2 tsp black pepper
6 sliced thick-cut bacon
Preheat the oven to 375^F. Mix the brown sugar, cayenne and black pepper in a shallow bowl. Add bacon and toss to coat each slice. Live a baking sheet with a wire rack and lay bacon on the rack. Pat any remaining spice mixture on the bacon. Put the baking sheet on the top rack of the oven and bake until crisp, 15-20 minutes. Remove from oven to a serving dish and let cool slightly before serving.
Adapted from Food Network's "Down Home with the Neelys". This was very tasty, but not crisp enough in the middle for my taste.
Dutch Babies
2 eggs
1/2 cup milk
1/2 cup sifted all-purpose flour
1 pinch nutmeg
1 pinch salt
2 tbsp butter
2 tbsp confectioners' sugar for dusting
Place a 10-inch cast iron skillet inside oven and preheat oven to 475^F. In a medium bowl, beat eggs with a whisk until light. Stir in milk. Gradually whisk in flour, nutmeg and salt. Remove skillet from oven and reduce heat to 425^F. Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter into the skillet and return to oven. Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar. Serve with warm maple syrup and wedges of lemon, if desired. From allrecipes.com - I LOVED these! I can definitely see this becoming one of my favorite Sunday breakfasts!
1/4 cup light brown sugar
1/2 tsp cayenne pepper
1/2 tsp black pepper
6 sliced thick-cut bacon
Preheat the oven to 375^F. Mix the brown sugar, cayenne and black pepper in a shallow bowl. Add bacon and toss to coat each slice. Live a baking sheet with a wire rack and lay bacon on the rack. Pat any remaining spice mixture on the bacon. Put the baking sheet on the top rack of the oven and bake until crisp, 15-20 minutes. Remove from oven to a serving dish and let cool slightly before serving.
Adapted from Food Network's "Down Home with the Neelys". This was very tasty, but not crisp enough in the middle for my taste.
Dutch Babies
2 eggs
1/2 cup milk
1/2 cup sifted all-purpose flour
1 pinch nutmeg
1 pinch salt
2 tbsp butter
2 tbsp confectioners' sugar for dusting
Place a 10-inch cast iron skillet inside oven and preheat oven to 475^F. In a medium bowl, beat eggs with a whisk until light. Stir in milk. Gradually whisk in flour, nutmeg and salt. Remove skillet from oven and reduce heat to 425^F. Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter into the skillet and return to oven. Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar. Serve with warm maple syrup and wedges of lemon, if desired. From allrecipes.com - I LOVED these! I can definitely see this becoming one of my favorite Sunday breakfasts!
Tuesday, April 6, 2010
Shrimp 'n' Black Bean Chili
SHRIMP 'N' BLACK BEAN CHILI
1 small onion, chopped
2 tbsp olive oil
1 tsp minced garlic
15 oz can diced tomatoes with green pepper and onion
1 can Rotel Original diced tomatoes and green chiles
24 oz chicken broth
1 tsp cumin
1 tbsp chili powder
15 oz can black beans, rinsed and drained
1 pound cooked, peeled and deveined cocktail shrimp
Hot, cooked Rice
Saute the onion in olive oil in a large saucepan until translucent. Stir in garlic, both cans of tomatoes, broth, cumin, chili powder and black beans. Bring to a boil, reduce heat and simmer about 15-20 minutes. Add the shrimp and cook just until heated through. Serve over rice. Adapted from recipe of the same name in Taste of Home's (Special Issue) Recipe Card Collection, Winter 2010.
John really liked this. I'm not a big fan of anything that smells "fishy" so I'm not qualified to judge this one.
1 small onion, chopped
2 tbsp olive oil
1 tsp minced garlic
15 oz can diced tomatoes with green pepper and onion
1 can Rotel Original diced tomatoes and green chiles
24 oz chicken broth
1 tsp cumin
1 tbsp chili powder
15 oz can black beans, rinsed and drained
1 pound cooked, peeled and deveined cocktail shrimp
Hot, cooked Rice
Saute the onion in olive oil in a large saucepan until translucent. Stir in garlic, both cans of tomatoes, broth, cumin, chili powder and black beans. Bring to a boil, reduce heat and simmer about 15-20 minutes. Add the shrimp and cook just until heated through. Serve over rice. Adapted from recipe of the same name in Taste of Home's (Special Issue) Recipe Card Collection, Winter 2010.
John really liked this. I'm not a big fan of anything that smells "fishy" so I'm not qualified to judge this one.
Sunday, April 4, 2010
Slow Cooker Ham and Double Cheesy au Gratin Potatoes
SLOW COOKER HAM
2 cups packed brown sugar
1 (8 pound) cured, bone-in picnic ham
Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours. (From allrecipes.com) Very good and very easy!
DOUBLE CHEESY AU GRATIN POTATOES
4 large baking potatoes, peeled and sliced thin
1 quart heavy cream
1/2 cup grated Parmesan cheese
salt and pepper to taste
1 cup shredded sharp Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Layer potato slices in prepared baking dish. Pour cream over potatoes; sprinkle with Parmesan cheese. Season potatoes with salt and pepper.
Bake in preheated oven until potatoes are soft, about 1 hour. Remove from oven; gently stir potatoes. Sprinkle with the Cheddar cheese; cover and let rest until cheese is melted, about 5 minutes. (also from allrecipes.com) This was delicious but too runny. I used 5 potatoes (about 4-5" long) but I think one more would have made the difference. Either that or only use half the cream!
2 cups packed brown sugar
1 (8 pound) cured, bone-in picnic ham
Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours. (From allrecipes.com) Very good and very easy!
DOUBLE CHEESY AU GRATIN POTATOES
4 large baking potatoes, peeled and sliced thin
1 quart heavy cream
1/2 cup grated Parmesan cheese
salt and pepper to taste
1 cup shredded sharp Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Layer potato slices in prepared baking dish. Pour cream over potatoes; sprinkle with Parmesan cheese. Season potatoes with salt and pepper.
Bake in preheated oven until potatoes are soft, about 1 hour. Remove from oven; gently stir potatoes. Sprinkle with the Cheddar cheese; cover and let rest until cheese is melted, about 5 minutes. (also from allrecipes.com) This was delicious but too runny. I used 5 potatoes (about 4-5" long) but I think one more would have made the difference. Either that or only use half the cream!
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