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!