Thursday, September 25, 2008

Easy chicken quesadillas

I poached chicken on Sunday and then had it cooked and all ready to go for the week. A good idea for us working gals!

2 cups cooked chicken breasts
1 onion chopped
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 to 6 flour tortillas (I used spinach)
1 cup shredded Mexican cheese mix or Cheddar
sour cream

Brown the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat another pan with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Top with salsa and sour cream.

Adapted from Ellie Krieger

Thursday, September 18, 2008

Fish stew in Mexico

I just had to post this. The food in Mexico was unbelievable. We ate a ton of seafood. Check out this fabulous fish stew that Chris ate:

Spicy chicken with peppers and basil stir fry

I grew peppers and basil this summer - this is a good use for both!
2 cups rice
1 package of chicken tenders diced
EVOO or wok oil
1 teaspoon crushed red pepper flakes
1 onion sliced
2 pepper red or green sliced
handful of shredded carrots
3 to 4 cloves of garlic
2 tablespoons fish sauce (found in the Asian food aisle)
lots of fresh basil chopped

Cook rice. Heat work or large skillet over high heat. Add oil and crushed red pepper. Add chicken and stir fry for two minutes. Add onions, peppers, carrots and garlic and cook for 2 more minutes. Add fish sauce. Remove from heat. Add basil and toss. Serve over rice.

Adapted from Rachel Ray

Wednesday, September 17, 2008

Turkey 2 ways!

In honor of the Louisville blackout, I am posting 2 ways to prepare a turkey breast: the crockpot, and when your power goes out, throw the bird on the grill

1 6 pound turkey breast
1 packet of onion soup mix
Pat your turkey dry. Leave skin on, but use your fingers to seperate skin from breast. Rub soup all over on skin and under skin. Place in slow cooker. Cook on high for 1 hour and then cook on low for 7 hours.

Grill: (from my great neighbors)!
1 throw-away aluminum pan
1 can leomande concentrate
3 cloves of garlic
1/2 cup soy sauce
Mix ingredients in pan and place turkey on top. Grill on medium heat for 2 1/2 hour; baste every half hour.

Saturday, September 13, 2008

Easy chicken salad

2 quarts cooked chicken shredded
5 cups seedless grapes
2 cups slivered almonds
1 20 oz can water chesnuts
2 cups chopped celery
1 large can pineapple tidbits
2 1/2 cups mayo
1 tablespoon soy sauce
1 tablespoon curry powder

Combine first 6 ingredients in large bowl; mix mayo with soy sauce and curry powder; add to bowl and toss; chill several hours.

Monday, September 8, 2008

Easy Taco Salad

4 tortillas
3/4 lb. ground beef
1 Tbsp. chili powder
1/2 cup Salsa
1 cup kidney beans, rinsed, well drained
4 cups torn mixed salad greens
1/2 cup Shredded Cheddar Cheese
1 tomato, chopped
2 Tbsp. southwest ranch or regular ranch mixed with taco seasoning

HEAT oven to 425°F. Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake).
Brown meat with chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add salsa and beans; cook 5 min. or until heated through, stirring occasionally.
Fill tortilla shells with salad greens, meat mixture, cheese and tomatoes. Top with dressing.

Bruschetta Chicken Bake

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Mozzarella Cheese

HEAT oven to 400°F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
LAYER chicken, basil, cheese and stuffing in 3-qt. or 13x9-inch baking dish.
BAKE 30 min. or until chicken is cooked through.

From Kraft

Chicken fajita dinner

1-1/2 cups instant white rice, uncooked
1-1/2 cups hot water
1 Tbsp. Taco Seasoning
4 small boneless skinless chicken breasts
2 green peppers, cut into strips
1/2 cup Salsa
1/2 cup Mexican Style Shredded Cheese

HEAT oven to 400ºF. Fold up all sides of each of four 18x12-inch sheets of foil to form 1-inch rim; spray foil with cooking spray. Combine rice, water and taco seasoning; spoon evenly onto centers of foil. Top evenly with remaining ingredients.
BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in baking pan.
BAKE 30 to 35 min. or until chicken is cooked through. Let stand 5 min. Cut slits in foil to release steam before opening packets.

From Kraft

Sunday, September 7, 2008

Southwestern Chicken & Cornbread Salad

1 cup Spicy Ranch Dressing, divided (or mix regular ranch with taco seasoning)
6 Cornbread muffins, very dry, coarsely crumbled, divided
1 can (2-1/4 oz.)Sliced ripe olives, drained
1 can (16 oz.) Pinto beans, rinsed and drained
1 can (11 oz.)corn, drained
1 cup bell pepper
2 cups Shredded cooked chicken
1/2 cup red onion
1 cup Seeded & diced tomatoes (about 2 medium)
1/2 cupShredded Cheddar cheese

In large clear salad bowl or trifle dish, layer half of the cornbread, followed by next three ingredients. Top with 1/2 cup of the dressing. Layer next four ingredients, remaining cornbread, and remaining dressing. Sprinkle with cheese. Cover and refrigerate several hours or overnight.
Makes 6-8 servings.

Recipie from Kraft.