Chicken Cheese Quesadillas

Chicken Cheese Quesadillas are a great and quick easy meal for the family.







Start with one pound of chicken breast halves
I used 2 average sized chicken breasts and then chopped them into 1/4-1/8 inch pieces. This allows them to cook quickly.







Mince two cloves of garlic and add to chopped chicken.









Chop a red onion. You will need about 1/2 cup chopped red onion. Add to chicken and garlic.









Open a 4 ounce can of green chilies. Drain any excess liquid and add to chicken.








Coat a non stick pan with a product like Pam. Heat over medium high heat.




Add the chicken, onion, garlic and chilies to the pan and cook over medium high heat.









Cook until the chicken is no longer pink and the juices are running clear.





Open a package of Flour Tortillas (I used a package of 10).









Place four tortillas on a broiling pan and spread some chicken mixture over the tortillas (about 1/2 cup mixture per tortilla)
If you have a pan that will fit 5 Tortillas that is great. I could only fit 4.





Open a package of Mexican cheese blend cheese










Top each tortilla with about 1/2 cup of cheese.
Place a second tortilla over filling.






Place under a broiler (high heat) about 2 inches from broiler. Watch carefully until they begin to brown. Carefully flip the tortillas and broil on other side (about 1 1/2 minute each side)






Cut the tortillas into four wedges each. Repeat with remaining tortillas.






Cut a ripe avocado into small pieces. Add about 1/2 cup of your favorite salsa to the dish and combine.








Serve the quesadilla wedges with the salsamole on the side. Enjoy.






Chicken Cheese Quesadillas
Serves 6-8
Cooking spray
1/2 cup red onion, chopped
2 cloves garlic, minced
1 lb chicken breast halves, chopped
1 (4 oz.) can green Chiles, chopped
10 Flour Tortillas (6 inch size)
2 1/2 cups shredded Mexican cheese blend
1/4 cup Green onions, chopped (optional) I did not use them in this recipe

Heat a large non-stick skillet, coated with cooking pray over medium high heat. Add onions, garlic, chopped chicken, and canned chiles. Cook for 6 minutes or until cooked through.

Place 4 tortillas on broiling pan. Spread the chicken mixture over top. Sprinkle with cheese and chopped green onions if desired. Place second tortilla on top. Broil over high heat for 1 1/2 minutes each side, turning the tortilla over to brown the second side.

Prepare remaining tortilla in same way as above and cut into quarters with a pizza cutter and arrange on a platter. Serve with Salsamole. (recipe follows:)

Salsamole:
1 avocado, cut into small pieces
1/2 cup salsa (your favorite brand)
Combine the salsa and avocado and serve with quesadillas.

Soutwestern Egg Rolls

I found this recipe on the internet. I am sorry I don't remember the link.

These are a lot like the egg rolls you can get at a popular restaurant. They do take some time to assemble, but the end result is quite yummy. The sauce is simple, yet very tasty. Great to take to parties, or just to have for fun.

Southwestern Egg Rolls
(makes 10 egg rolls)

For the Egg Rolls
2 cups chicken, cooked and cubed
1 Tablespoon vegetable oil
1/2 cup chopped red bell pepper
1/2 teaspoon fresh garlic, chopped fine
2 green onions, minced
1 (12 oz.) can cooked kernel corn, drained
1 (12 oz.) can cooked black beans, drained
1 (10 oz.) bag frozen spinach, thawed and drained
2 Tablespoons jalapeño peppers, drained, chopped fine
1 taco seasoning envelope
8 ounces (2 cups) shredded Monterey Jack cheese
10 (7-inch) flour tortillas

For the Sauce
1 ripe avocado, mashed
1 (8 oz.) bottle ranch dressing

Preparation:
For the Egg Rolls procedure:
Heat the vegetable oil in a sauté pan over medium high heat. Add the red pepper, onion and garlic and sauté until tender. Add the cooked chicken, corn, black beans, spinach, jalapeños and taco seasoning to the pan. Cook for another 4 minutes, stirring so that the spinach becomes mixed evenly into the rest of the ingredients. Remove the mixture from the heat and stir in the cheese until it is melted.

Wrap the tortillas in a moist cloth and microwave them on high for 1 minute or until they become hot and soft. Spoon about 1/2 cup of the mixture into the center of the tortilla. Dampen the edges of the tortilla slightly so that it will seal well, then fold in the ends and roll the tortilla up tightly. Secure the ends with a toothpick. Repeat the procedure with the remaining ingredients.

Heat 6 cups of vegetable oil in a deep soup pot to 375. This takes about 5 minutes over high heat if you do not have a thermometer. Lower the egg rolls a few at a time and deep-fry them until they are golden brown on the outside. Remove them with a slotted spoon from the oil and drain them on absorbent paper.

To serve, slice each egg roll diagonally in half and serve on a plate around a pool of the avocado sauce.

For the Sauce procedure:
Prepare the avocado ranch sauce by mixing the two ingredients together in a small bowl.

Trisha's Festive Tossed Salad

Here is a salad I had at a friends house and just HAD to have a copy of the recipe! It has a strong dressing, but is quite delightful! I have to say though, it can upstage your main course -- so if you are not eating it as a main meal - which you could, serve it with something like Spaghetti and Meatballs - not your elaborate meal. It is really good. I have an immersion blender which makes the dressing a snap to make - a regular blender would do the job too though! I hope you enjoy it as much as I do.

The combination of spiced nuts, feta cheese, craisins and the dressing is really outstanding! The kids may not care for the dressing though -- serve it on the side - it is a good idea anyway that way you don't overpower the lettuce greens... Start with a couple of teaspoons of dressing and toss and see where it takes you.. you can always add more, but not take it away!

Trisha's Festive Tossed Salad
Serves 4 Main Dish Portions or 6 Side Salads

Ingredients

1 cup Pecans -- coarsely chopped
3 Tbsp Butter
1/4 cup Sugar
1 tsp Pepper
12 cups Mixed Baby Salad Greens -- torn
3/4 cup Craisins
4 ounces Cheese, Feta -- crumbled
1/4 cup Vinegar, Red Wine -- Dressing ingredient
1/4 cup Oil, Vegetable -- Dressing Ingredient
1/2 cup Parsley, Fresh -- Dressing Ingredient
1/4 cup Onion, Red -- chopped Dressing Ingredient
2 cloves Garlic cloves -- Dressing ingredient
1/2 tsp Oregano, Dried -- Dressing Ingredient
1/8 tsp Salt -- Dressing Ingredient
1/8 tsp Pepper -- Dressing Ingredient

Instructions

In a skillet, cook and stir pecans in butter until toasted, about 5 minutes. Remove from heat; stir in sugar, pepper and salt. In a salad bowl, toss the greens, cranberries, cheese and walnuts.
Place the dressing ingredients together in a blender; cover and process until smooth. Drizzle desired amount of dressing over salad and toss to coat. Serve immediately.

(Word to the wise, the dressing is quite potent so use with caution.) This salad was renamed "killer salad" by my family. I always have requests for it when I bring it to potlucks or have company over.

Turkey Cranberry Wreath

'Tis the Season...
Living in southern California, where it rarely snows, you might wonder how it can be Festive at Christmas time.. Well, I loved these decorated Palm Trees at Legoland in San Diego, CA.

For me, Thanksgiving and Christmas go hand in hand with Turkey... Here is a recipe I have used several years now:
Turkey Cranberry Wreath
This is certainly my favorite way to use up left over turkey. The kids always eat it up with gusto too. It is a beautiful dish and you forget you are using leftovers! How great is that?


I found this recipe in one of the Pampered Chef Recipe Booklets. I don't remember what year, but it is truly a winner. Thank you Pampered Chef.


Turkey Cranberry Wreath
Serves 6-8

2 tubes Crescent Rolls -- Pillsbury 8 oz rolls ( don't get the over-sized ones)
1/2 cup Mayonnaise
2 Tablespoons Dijon Mustard
1/2 teaspoons Pepper -- coarsely ground
2 cups Turkey -- cooked, chopped coarsely
1/2 cup Celery -- chopped
3 Tablespoons fresh Parsley, snipped
1/2 cup Craisins
4 ounces Swiss Cheese, cut into small pieces ( I buy the pre-sliced to make it easier)
1/4 cup Pecans -- chopped (originally Walnuts)
1 Egg -- separated

Instructions

Preheat oven to 375° F. Unroll crescent dough, separate into 16 triangles. With wide ends of triangles toward the center arrange 8 triangles in a circle on a large round Pizza stone. Corners of wide edges will touch and points will extend 1 inch beyond edge of baking stone. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams; (points will overlap in the center – do not seal there)
Mix mayonnaise, mustard, black pepper, chopped turkey, celery, parsley, cranberries,and cheese together. Combine well. Scoop filling and place over seams of dough, forming a circle. Sprinkle with chopped nuts over filling.
Beginning in center, lift one dough triangle across the mixture. Continue alternating with outer and inner strips, slightly overlapping to form a wreath. Tuck last end under the first.
Whisk egg white and brush over dough with a pastry brush. Bake for 25-30 minutes or until golden brown. Slice into 10 portions.

Pumpkin Dessert

So, you think making Pumpkin Pie is too complicated, but you want to make a pumpkin dessert that is delicious and easy to make. I begged for this recipe from a friend of mine -- and she was willing to share. Thank you Sharon.

It comes together much like a "Dump Cake". (For those of you not familiar with that, it is quite easy to make and even easier to eat)

Pumpkin Dessert
Serves 8-10

1 (29 oz) can Pumpkin
1 cup sugar
1 (12 oz) can evaporated milk
3 large eggs
4 teaspoons Pumpkin Pie Spice
1/2 teaspoon salt
1 box Yellow Cake Mix (French Vanilla Cake Mix is also good)
3 sticks of Butter -- I didn't say it would be low fat!
1/2 cup chopped Pecans (or walnuts if you choose)

Combine: Pumpkin, sugar, evaporated milk, eggs, pumpkin pie spice, and salt. Mix together.
Pour pumpkin mixture into a greased 9x13x2 inch baking pan.
Top with Yellow Cake Mix.
Melt the butter and pour over top of cake mix.
Sprinkle with Pecans.
Bake at 350 F for 45-50 minutes or until browned.

Enjoy. Great served warm with ice cream, or cool with whipped cream.

Yes, You Can Make Marshmallows

Believe it or not, it is not that hard to make...
I used a recipe from Ina Garten that is available at the Food Network website (foodtv.com) There are other versions for marshmallows with similar recipes (Alton Brown's is very similar, except that it uses cornstarch.)



http://www.foodnetwork.com/recipes/ina-garten/toasted-coconut-marshmallows-recipe2/index.html

The recipe is copied from the above website:

Homemade Marshmallows:

nocoupons

• 3 packages unflavored gelatin
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1 tablespoon pure vanilla extract
• Confectioners' sugar, for dusting

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

Thank you Food Network and Ina Garten



Some tips: Be sure to spray the pan with some product like Pam, before you sprinkle liberally with powdered sugar.

To cut them, turn the marshmallows onto a board coated with powdered sugar and use a pizza wheel to cut into small squares.

These actually MELT in hot cocoa like marshmallows are supposed to! My kids love them. They will last up to 3 weeks stored in a container with powdered sugar. Of course, mine never last that long, but only because my marshmallow monsters consume them faster than that! Enjoy.

Orange Marmalade Day 2

I continued cooking the orange marmalade early this morning.
Bring it back to a boil.





After it comes to a boil, reduce the heat to low and simmer the oranges for 2 hours. ( you should see bubbled near the surface, but not bubbling).
After two hours, turn up the heat to medium heat and boil gently for another 30 minutes. Stir frequently to prevent burning.




Bring it to 220 F (I could not get it pasts 215, but each thermometer may not register accurately, I did however see a color change and I tested a small sample, by putting it in the refrigerator and checking if it jelled, after it had cooled some. It should not be runny anymore, but still be moist. (Add water if the mixture becomes too thick or cook longer to make less runny). This process took a bit longer than I thought it would.


Sterilize your jars by boiling them (and the lids) for at least 3 minutes.
Ladle the hot marmalade into the hot jars and seal immediately.
As the jars cool they will appear less runny and the seal should be indented (you do not hear the lids click when you press on the center of the lid gently).
You can store these for up to 1 year in the pantry. They made 14 half pint jars for me. Plenty to give away and some to keep for ourselves.

After tasting a sample, it took me back to the time I visited England. Yummy.
Thank you Ina Garten for sharing this recipe in your cookbook. I will make it again.

Orange Marmalade Day 1

I love cookbooks. I think my collection of cookbooks has grown to well over 300 by now. My latest cookbook that I picked up is by Ina Garten (the Barefoot Contessa) for those foodies out there... The recipe for "Orange Marmalade" caught my eye. I have a women's tea coming up that I am hosting and it is always nice for the guests to go home with something small. It was a perfect opportunity to try to make Marmalade -- a two day process. If it fails, I will get something different to give to the ladies.. if it is a success they will have something sweet and homemade to take home.

Anna's Orange Marmalade
Source: Barefoot Contessa At Home
Yields: 3-4 pints
Author: Ina Garten Copyright 2006
page 232

4 large seedless oranges
2 lemons
8 cups of water
8 cups of sugar


Assemble your oranges and lemons. Wash










Slice fruit with a mandolin for thin slices. (I found it easier to just slice them with a knife very thinly-- it didn't take too long)







Add Water









Bring to a boil, stirring frequently.








This is what it looked like after I brought it to a boil.






Remove the pan from heat and add sugar. Stir in to dissolve.








Stir until sugar dissolves ... cover with a lid and let it sit at room temperature until day two.. which is tomorrow...

Basil Cream Chicken

Basil Cream Chicken is one of our families favorite recipes. I enjoy making it and everyone, especially my husband enjoys it. It is fairly easy to make too which is nice.






The recipe for this delightful dish is:

Basil Cream Chicken
Serves 6

1/4 cup milk
2 eggs beaten
1/2 cup seasoned bread crumbs ( I like Progresso Italian)
4 chicken breast halves, cut into smaller pieces to ensure it is cooked through)
3 Tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream (not whipped)
1/4 cup chopped roasted peppers (from jar is great)
1/2- 3/4 cup parmesan cheese, grated (plus extra to serve)
1/4 cup fresh basil, chopped
1/8 teaspoon pepper

Beat eggs and milk together in a bowl. Put seasoned bread crumbs in another bowl.
Dip the chicken pieces first in the egg mixture and then coat in bread crumbs.




Breaded chicken




Melt butter in a large stainless steel saucepan





Melted Butter





Fry the chicken pieces until golden brown turning once over medium high heat, until juices run clear.






Transfer the chicken to a glass dish and keep them warm (I usually have the oven temperature at 275F until the rest of the meal is finished.







Add chicken broth and loosen browned bits from the pan with a whisk.








Add your heavy cream and bring to a boil. Boil for one minute.











Add parmesan cheese






and chopped basil and roasted peppers









Heat just until heated through and season with black pepper.








Transfer the warm chicken breast halves to a platter







Ladle sauce over the chicken.






I serve this with cooked pasta and serve extra basil cream sauce for the pasta and top with additional parmesan cheese. Add a green salad and you have a meal. Add garlic bread and you have a feast!

Enjoy. This really is one of our top favorites. I found this recipe in one of the Taste of Home Magazines, but have made small changes over time to make it mine!

Foxes in trees and gas under a buck!

Well, some days are more interesting than others. With three children in the house, they are usual the reason life is interesting or funny. Last week though, my children were innocent of such goings on.

My two daughters take piano lessons at a friend's house on Monday evenings. As I pulled up to their house, the family was standing on the sidewalk and staring up. I came to a stop near them and rolled down the window asking, "What are we looking at so intently?" My friend Heidi responded: "There is a fox in our tree!". Sure enough as my eyes focused on the branches above us, there was the fox -- apparently chased up the tree by a CAT! I didn't know foxes could climb, nor did I know that they were afraid of cats! Unfortunately, Animal services was closed and not able to make calls to rescue a poor fox. He looked very uncomfortable perched on a few small branches... the fire department also declined aid. He had been there for 5 hours already. He looked tired and hungry. I suppose the 5 or 6 individuals that kept checking on his status had something to do with that.

I talked to Heidi a few days later -- the fox had eventually figured out how to climb back down-- and left without any need for help. I don't imagine he will climb any more trees.

Well, my tank was on empty, so I let the girls out of the car to take their lessons and went to gas up my car at the Von's gas station in Corona.

I entered my club card, since Vons customers earn gas discounts if they fill up at Vons gas stations. I could not believe my eyes. I had not gassed up at a Vons in a while -- I had accrued a discount of 1.50 per gallon of gas bringing regular unleaded gas down to a lovely price of 95.9 cents per gallon. That's right. I filled up my tank with 17 gallons of gas and paid around 16 dollars! I have never done that. Here in California, gas prices always are higher than the national average -- (currently the price of gas is 2. 45/gallon) paying less than a buck for gas really made my day!

It's a strange world when you take a moment to look at it!

Claim Jumper Restaurant

I don't know if you are fortunate enough to be near a Claim Jumper Restaurant or not, I love them.

I found a recipe posted by a chef of Claim Jumper for "Whiskey Chicken" This is chicken breast stuffed with an apple bread stuffing and then served with the most delightful whiskey sauce. I must add a word of caution here: The SAUCE is REALLY REALLY good!
I wish I had doubled the recipe to serve on the side.

A note of humor: When my eldest daughter was 5 or 6 months old I had an Aunt visit us. We went to Claim Jumper and I ordered Whiskey Chicken for the very first time -- as all infants can do: they suddenly are hungry when Mom sits down at a table to eat.. and she started to cry. The food had just arrived. My aunt dipped her finger in the whiskey sauce and let my daughter taste it... she was quiet.. I managed to take a couple of bites before she started crying again. Again my aunt dipped her finger in the yummy substance -- we got through the meal. It will be a fond memory.

As I made the Whiskey Chicken from the comfort of my own kitchen, I realized how labor intensive it was... I will enjoy it in the restaurant.. but I will certainly make the sauce again to serve with chicken and stuffing...

My daughter liked it this time too! Hmmm I wonder...

Here is the recipe and source:


CLAIM JUMPER WHISKEY CHICKEN
Source: Chef John Casey, Claim Jumper Restaurant, Phoenix, Arizona
Serves 4 large servings

STUFFING:
3/4 stick butter
1/2 cup celery, diced
1/2 cup onion, diced
2 cups chicken stock, divided use
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon granulated garlic
1/4 teaspoon plus 1 pinch white pepper, divided use
10 ounces sourdough croutons
1 1/2 Granny Smith apples, diced, divided use
1 tablespoon freshly-chopped parsley
1 teaspoon dried tarragon
CHICKEN:
4 double chicken breasts, skin-on
WHISKEY SAUCE:
1 cup apple juice
1/4 cup brandy
1/4 cup whiskey
4 tablespoons granulated sugar
1 pinch fresh tarragon leaves
1 pinch ground nutmeg
1 Tbsp. cornstarch and a little water (if needed)

PREPARE STUFFING:
Melt butter in a saucepan. Saute celery and onion until translucent.

In a separate pot, place 1 1/2 cups chicken stock, basil, thyme, garlic, and 1/4 tsp. white pepper; simmer 15 minutes.

Pour chicken stock mixture over the onions and celery; simmer 15 minutes.

In a large mixing bowl, combine croutons, 1 whole diced apple, parsley, and dried tarragon; add to stock mixture. Mix well. Spread mixture on a cookie sheet to cool.

PREPARE AND BAKE CHICKEN:
Preheat oven to 350 degrees F.

Place chicken breasts skin side down on a cutting board; flatten and score thick spots. Place a 3-inch ball of stuffing on the chicken breasts; roll the ends over the ball to cover it completely. Place each rolled up chicken breast on a cooling rack placed over a baking sheet. Pour a little water in the baking sheet.

Bake chicken in a preheated oven for 18 to 20 minutes or until the chicken's internal temperature reaches 165 degrees F.

MAKE WHISKEY SAUCE:
In a saucepan, combine the remaining 1/2 diced apple, remaining 1/2 cup chicken stock, apple juice, brandy, whiskey, sugar, fresh tarragon, allspice, nutmeg and remaining 1 pinch white pepper; simmer 20 minutes. If needed, thicken with a slurry of 1 Tbsp. cornstarch and a little water.

TO SERVE:
Serve chicken over a bed of stuffing. Drizzle sauce over chicken before serving.

NOTES from BECKY:
Double the recipe for the sauce.. it really is that good and nice to have extra for on the side. I think I would go with a boxed stuffing mix (like Mrs Cubbinson's herb stuffing) next time I make it -- and I would not mess with getting chicken breasts with skin on -- just use boneless skinless. It works just as well.

Chili Cook off Season

Well, the time of year that I enter a friendly competition among friends has arrived. Ever year we journey along the slow 91 Freeway to enter a chili cook off, that I usually place in. Well, I have had a very good recipe in the past that has consistently won... but now that most of my friends have that recipe I am in "find that perfect recipe mode". I have been trying various recipes that others have suggested or that I have found in various cook books that I own that sound good.

This year I am looking for the "most unique" category. That would mean using a non-traditional meat such as pork (pork butt or shoulder roast - yes, they are the same thing), which gets really soft and buttery with long cooking times, or chicken, which I can add fully cooked, seasoned chicken the last 20 minutes of cooking.

I think my family will be sick and tired of chili by the time the cook off rolls around!

Last night I made my first chili. To my surprise, my children liked it. They can be picky eaters at times. Jonathan, my 5 year old bundle of pure energy however LOVED it! He ended up eating 3 small bowls of it! I had hot dogs in the refrigerator just in case they hated it!

The result of the pork chili was good in testure, but lacking in taste. However, I will retry the chili at lunch time after the seasonings have had a chance to 'marry'.

Hi Ho - Hi Ho -- the Chili Trail I go!