■8 whole Flour Tortillas
■Butter Or Margarine
■2 cups Grilled Pineapple, Sliced
■3 whole Boneless, Skinless Chicken Breasts
■Salt And Pepper, to taste
■3 cups Monterey Jack Cheese, Grated
■1 whole Jalapeno, Sliced
■Cilantro
■3 Tablespoons Barbecue Sauce
Preparation Instructions
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
Wednesday, September 29, 2010
Potato Cheese Soup
10-12 medium-size potatoes, peeled and cubed
2 onions, chipped
1 lb. mild Mexican Velveeta cheese
2 cubes margarine (don't need this much)
2 carrots, sliced (I used baby carrots the last time)
2 stalks of celery, sliced
1 large can evaporated milk
optional: chicken broth
Cover potatoess, carrots, and celery with water in a stockpot and cook until soft. Then drain most of juice off. In a separate pan, sautee onions in margarine. ADd onions to potatoes and vegetables in stockpot and add water to the top of potatoes (or chicken broth). Now add cheese and milk and heat until cheese melts.
2 onions, chipped
1 lb. mild Mexican Velveeta cheese
2 cubes margarine (don't need this much)
2 carrots, sliced (I used baby carrots the last time)
2 stalks of celery, sliced
1 large can evaporated milk
optional: chicken broth
Cover potatoess, carrots, and celery with water in a stockpot and cook until soft. Then drain most of juice off. In a separate pan, sautee onions in margarine. ADd onions to potatoes and vegetables in stockpot and add water to the top of potatoes (or chicken broth). Now add cheese and milk and heat until cheese melts.
Grilled Chicken Parmesan
You can easily adapt this to serve larger or smaller families. See my note at the bottom to see how I make it even easier.
4 (4-ounce) trimmed boneless, skinless chicken breasts
Olive oil in a sprayer
Salt, to taste
Ground black pepper, to taste
1/2 cup Marinara Sauce
6 tablespoons finely shredded mozzarella cheese
2 teaspoons grated parmesan cheese
Preheat the oven to 350 degrees. Preheat a grill to high heat.
Lightly mist both sides of the chicken with olive oil and season with salt and pepper. Grill the chicken, turning once, for 3-5 minutes per side, or until it is no longer pink inside and juices run clear. Transfer to a baking dish.
Heat the sauce on low in the microwave until warm. Top each breast with 2 tablespoons marinara sauce, followed by 1 1/2 tablespoons mozzarella, and 1/2 teaspoon Parmesan. Bake the chicken ofr 3-5 minutes, or just until the cheese is melted.
**I do this so much easier. I put frozen chicken breasts into a 9x13 pan, pour on the marinara, sprinkle on the cheese, and bake for about 30-45 minutes. Ty also loves this and says that it tastes like Olive Garden's.
4 (4-ounce) trimmed boneless, skinless chicken breasts
Olive oil in a sprayer
Salt, to taste
Ground black pepper, to taste
1/2 cup Marinara Sauce
6 tablespoons finely shredded mozzarella cheese
2 teaspoons grated parmesan cheese
Preheat the oven to 350 degrees. Preheat a grill to high heat.
Lightly mist both sides of the chicken with olive oil and season with salt and pepper. Grill the chicken, turning once, for 3-5 minutes per side, or until it is no longer pink inside and juices run clear. Transfer to a baking dish.
Heat the sauce on low in the microwave until warm. Top each breast with 2 tablespoons marinara sauce, followed by 1 1/2 tablespoons mozzarella, and 1/2 teaspoon Parmesan. Bake the chicken ofr 3-5 minutes, or just until the cheese is melted.
**I do this so much easier. I put frozen chicken breasts into a 9x13 pan, pour on the marinara, sprinkle on the cheese, and bake for about 30-45 minutes. Ty also loves this and says that it tastes like Olive Garden's.
Mustard and Herb-Baked Salmon
10 fresh tarragon leaves
3 fresh chives
3 large fresh basil leaves
1 tablespoon fresh flat-leaf parsley leaves
1 small (1/4-pound) boneless, skinless salmon filet
2 teaspoons spicy brown or Dijon mustard
Preheat the oven to 400 degrees. Lightly mist a small nonstick baking sheet with olive oil spray.
In a food processor fitted with a chopping blade, combine the tarragon, chives, basil, and parsley. Process until finely choopped (or chop by hand). Place the salmon in the prepared pan. Brush or rub the mustard over the salmon. Sprinkle evenly with the herb mixture, then press it into the mustard. Lightly mist with olive oil spray.
Bake for 11-13 minutes, or until the salmon is opaque. Serve hot or chilled.
**I just do this with frozen salmon, just cook it longer. I'm sure it would taste better if it was fresh and could really sink in, but Ty loves it regardless.
Tasty, tried and true recipes. And easy. That's my main criteria with any recipe. Hope you like it.
3 fresh chives
3 large fresh basil leaves
1 tablespoon fresh flat-leaf parsley leaves
1 small (1/4-pound) boneless, skinless salmon filet
2 teaspoons spicy brown or Dijon mustard
Preheat the oven to 400 degrees. Lightly mist a small nonstick baking sheet with olive oil spray.
In a food processor fitted with a chopping blade, combine the tarragon, chives, basil, and parsley. Process until finely choopped (or chop by hand). Place the salmon in the prepared pan. Brush or rub the mustard over the salmon. Sprinkle evenly with the herb mixture, then press it into the mustard. Lightly mist with olive oil spray.
Bake for 11-13 minutes, or until the salmon is opaque. Serve hot or chilled.
**I just do this with frozen salmon, just cook it longer. I'm sure it would taste better if it was fresh and could really sink in, but Ty loves it regardless.
Tasty, tried and true recipes. And easy. That's my main criteria with any recipe. Hope you like it.
Wednesday, September 1, 2010
S'mores Bars
12 (5x2 ½ inch) graham crackers
¾ cup butter
¾ cup firmly packed brown sugar
3 cups miniature marshmallows
4 milk chocolate candy bars, broken into pieces.
1. Heat oven to 350°F. Line 15x10x1 inch jelly-roll pan with aluminum foil leaving a 1-inch overhang on ends; spray foil with cooking spray. Place graham crackers onto foil so sides touch.
2. Melt butter and brown sugar in medium saucepan over MEDIUM heat, stirring constantly, until smooth and mixture just comes to a boil, about 5 minutes. Pour evenly over crackers.
3. Bake 5 to 6 minutes or until bubbly.
4. Remove pan from oven; sprinkle with marshmallows and candy bar pieces. Continue baking until marshmallows begin to soften, about 2-3 minutes. Cool completely. Lift from pan using foil. Cut into bars.
Makes 36 bars
Tip: Use holiday-themed candies for specific holidays such as red and green for Christmas, orange and black for Halloween or pastel colored candies for spring.
**I saw this recipe on the back of a graham cracker box and it sounded yummy. I haven't made it yet (Dan's decided he's on a diet which means I'm on one too) but wanted to share it here and put it where I won't lose it. :) Let me know if you make it and how it turns out.
¾ cup butter
¾ cup firmly packed brown sugar
3 cups miniature marshmallows
4 milk chocolate candy bars, broken into pieces.
1. Heat oven to 350°F. Line 15x10x1 inch jelly-roll pan with aluminum foil leaving a 1-inch overhang on ends; spray foil with cooking spray. Place graham crackers onto foil so sides touch.
2. Melt butter and brown sugar in medium saucepan over MEDIUM heat, stirring constantly, until smooth and mixture just comes to a boil, about 5 minutes. Pour evenly over crackers.
3. Bake 5 to 6 minutes or until bubbly.
4. Remove pan from oven; sprinkle with marshmallows and candy bar pieces. Continue baking until marshmallows begin to soften, about 2-3 minutes. Cool completely. Lift from pan using foil. Cut into bars.
Makes 36 bars
Tip: Use holiday-themed candies for specific holidays such as red and green for Christmas, orange and black for Halloween or pastel colored candies for spring.
**I saw this recipe on the back of a graham cracker box and it sounded yummy. I haven't made it yet (Dan's decided he's on a diet which means I'm on one too) but wanted to share it here and put it where I won't lose it. :) Let me know if you make it and how it turns out.
Saturday, July 10, 2010
Sesame Green Beans
3/4 pound fresh green beans
1/2 c water
1 T butter or margarine
1 T soy sauce
2 t sesame seeds, toasted
In a sucepan, bring beas and water to a boil; reduce heat to medium. Cover and cook for 10-15 minutes or until the beans are crisp-tender; drain. Add butter, soy sauce and sesame seads; toss to coat.
***I made this a couple weeks ago for the first time. I overcooked the beans a little, not enough liquid, but it still tasted ok. I couldn't find toasted sesame seeds so just bought what I found in the bulk section at the store.
1/2 c water
1 T butter or margarine
1 T soy sauce
2 t sesame seeds, toasted
In a sucepan, bring beas and water to a boil; reduce heat to medium. Cover and cook for 10-15 minutes or until the beans are crisp-tender; drain. Add butter, soy sauce and sesame seads; toss to coat.
***I made this a couple weeks ago for the first time. I overcooked the beans a little, not enough liquid, but it still tasted ok. I couldn't find toasted sesame seeds so just bought what I found in the bulk section at the store.
Almond Rice Pilaf
3/4 c chopped onion
1/2 c slivered almonds
1 T butter or margarine
2 c chicken broth
2 cups uncooked instant rice
In a saucepan, saute onion and almonds in butter until the onion is tender and the almonds are lightly browned. Add broth; bring to a boil. Stir in rice and cover. Remove from the heat. Let stand for 5-8 minutes or until the liquid is absorbed.
***We l-o-v-e LOVE this recipe. I make it often and will even crave it. I've quit using chicken broth and use chicken bullion cubes instead (two cubes/cup of water). I like the taste better with the bullion cubes. Try it, it's really, really yummy!
1/2 c slivered almonds
1 T butter or margarine
2 c chicken broth
2 cups uncooked instant rice
In a saucepan, saute onion and almonds in butter until the onion is tender and the almonds are lightly browned. Add broth; bring to a boil. Stir in rice and cover. Remove from the heat. Let stand for 5-8 minutes or until the liquid is absorbed.
***We l-o-v-e LOVE this recipe. I make it often and will even crave it. I've quit using chicken broth and use chicken bullion cubes instead (two cubes/cup of water). I like the taste better with the bullion cubes. Try it, it's really, really yummy!
Orange-Topped Chops
6 pork chops (1/2 in thick)
1 T vegetable oil
1 can (11 oz) mandarin oranges, drained
1/2 t ground cloves
Pepper to taste
In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper. Cover and simmer for 35 minutes or until meat juices run clear.
***Dan and I have had this several times. We usually use pork lion steaks not pork chops.
1 T vegetable oil
1 can (11 oz) mandarin oranges, drained
1/2 t ground cloves
Pepper to taste
In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper. Cover and simmer for 35 minutes or until meat juices run clear.
***Dan and I have had this several times. We usually use pork lion steaks not pork chops.
Tuesday, June 29, 2010
Artichoke Pasta Salad
3 lg. tomatoes
½ cup chopped green onions
1 cucumber, pared and diced
1, 6oz jar of marinated artichoke hearts
½ cup grated parmesan cheese
Balsamic Dressing
½ cup olive oil
3 T of balsamic vinegar
1 t fresh parsley
½ t basil
1 clove of garlic
pinch of salt and pepper
Prepare pasta. In large bowl combine tomatoes, green onions, cucumbers, artichoke hearts and parmesan cheese. Mix balsamic dressing together in a seperate jar. pour over tomatoes and other veggies. Let sit for 15 mins then add pasta. I usually let sit for a few hours before serving.
I copied this from Beth Anne's blog (see) so that I would be able to find it. I haven't made it yet but will do so very soon. Sounds very yummy to me!
Tuesday, June 15, 2010
Uncle Steven's "Italian" Spaghetti
9/1/10-I made this tonight and need to clarify something. I'm pretty sure it's 3 cans tomatoes & 1 can paste. I did 3 & 3 and it was really pastey tasting so I've been adding tomato sauce to thin it. As such the 2 of us have a HUGE pan of spaghetti sauce that may or may not taste ok. Guess we'll be putting lots into the freezer, if it ends up tasting half-way descent.
Saute' fresh mushrooms and an onion in butter.
Love, Mother
***I asked Mom for this today and thought I would post it here so we could all have it. Buon appetito!
Saute' fresh mushrooms and an onion in butter.
- Brown 1 lb ground beef.
- Put the above ingredients in a pan with 3 1lb cans tomatoes and tomato paste.
- Add 3-4 bay leaves, some oregano and basil.
- Simmer uncovered until thick.
- Serve over noodles.
Sorry but I did not realize there were no amounts on this recipe. I guess you'll have to just put in what you think. Have fun.
Love, Mother
***I asked Mom for this today and thought I would post it here so we could all have it. Buon appetito!
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