I'll share my recipe, if you'll share yours, April 27, 2012

14 years ago

Pico de Gallo Chicken Quesadillas

Allrecipes.com

"Flour tortillas filled with chicken breast, onions, peppers, pico de gallo and Monterey Jack cheese."

Original Recipe Yield 4 servings

Ingredients

2 tomatoes, diced

1 onion, finely chopped

2 limes, juiced

2 tablespoons chopped fresh cilantro

1 jalapeno pepper, seeded and minced

salt and pepper to taste

2 tablespoons olive oil, divided

2 skinless, boneless chicken breast halves - cut into strips

1/2 onion, thinly sliced

1 green bell pepper, thinly sliced

2 cloves garlic, minced

4 (12 inch) flour tortillas

1 cup shredded Monterey Jack cheese

1/4 cup sour cream, for topping

Directions

In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.

In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.

Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.

In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

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Comments (6)

Jasdip
14 years ago
I use one chicken recipe that uses frozen orange juice concentrate. This is another that I found that looks good.

Chicken, Orange-Honey Baked

Posted by : Karen Selwyn

1/4 cup frozen orange juice concentrate
1 tablespoon lemon juice
3 tablespoons honey, divided
1/2 teaspoon grated orange peel
1/2 teaspoon ginger
4 skinless, boned chicken breasts
1/4 cup orange marmalade
Orange slices for garnish
vegetable or olive oil for cooking

Preheat oven to 375 degrees. Prepare a baking dish by spraying with oil.

Lightly spray a saute pan with oil. Saute chicken breasts on all sides.

While sauteeing, combine orange juice concentrate, lemon juice, 2 tablespoons honey, orange peel and ginger in the prepared baking dish.

Add chicken pieces, turning to coat all sides. Let chicken marinate for 10 minutes.

Bake chicken uncovered for 8 minutes, then baste with pan juices. Bake an additional 8 minutes and baste again.

Mix together marmalade and remaining 1 tablespoon honey. Use the mixture to glaze chicken breasts. Continue to bake 8 to 10 minutes or until done.

Transfer chicken to serving plate. Turn up heat and reduce pan juices until thickened and pour over chicken.

Garnish with orange slices.
nodakgal
14 years ago
White Chocolate No Bake Cookies
Ingredients

1 (12-ounce) package white chocolate chips
2 tablespoons peanut butter
1 1/4 cups crispy rice cereal
1 cup Spanish peanuts
1 cup miniature marshmallows

Instructions

Line cookie sheets with wax paper. In a large saucepan, melt the white chocolate with the peanut butter over low heat, stirring constantly.

Let the mixture cool slightly then stir in the cereal and peanuts. Fold in the marshmallows.

Drop the mixture by tablespoonfuls onto the wax paper-lined cookie sheets. Let cool until firm. Serve, or refrigerate until ready to serve.
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I'll share my recipe, if you'll share yours, April 1, 2012
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Glad you have your 'puter back, Luckygardnr! Paula Deen has a similar recipe for the bacon crackers except she puts a tsp. of Parmesan cheese on the cracker and then wraps in bacon. Harry would really like those apples, Jasdip. I'll have to try them. Should that be 375 degrees? I'm making this for dinner tonight to test it before I make it for next Monday's brunch. I've had the recipe forever. Got it from another site that had great forums. Chicken-Pecan Quiche (DebbieD/Alabama) 1 c. flour 1 c. (4 oz.) sharp Cheddar cheese, grated 3/4 c. pecans, chopped 1/2 tsp. salt 1/3 tsp. paprika 1/3 c. vegetable oil Combine first 5 ingredients in a medium bowl; stir well. Add oil. Stir well. Firmly press mixture in bottom and up the sides of a 9" deep-dish pie plate. Bake at 350 for 12 minutes. Cool completely. 1 c. sour cream 1/4 c. mayonnaise 3 large eggs, lightly beaten 2 c. cooked chicken, finely chopped 1/2 c. (2 oz.) sharp Cheddar cheese, grated 1/4 c. minced onion 3 drops hot sauce (optional) 1/4 c. pecan halves Combine sour cream and next two ingredients; stir with a wire whisk until smooth. Stir in chicken, 1/2 c. cheese, onion and hot sauce. Pour into prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 for 55 minutes or until set. Let stand 10 minutes before serving. Yield: 8 servings. Note: You can substitute any deep-dish pie crust. Just sprinkle the bottom of the crust with 1/2 c. shredded cheese and add the whole cup of cheese and pecans to the chicken-sour cream mixture. Prebake the pie crust 10 minutes.
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I'll share my recipe, if you'll share yours, April 30, 2012
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I made these in 2-8 inch pans instead of 9x13. I froze one. Topped with lettuce,sour cream, onions, black olives etc. I don't use cilantro! Ground Beef Enchiladas Ingredients: For the Sauce: 1 large (29 oz) can tomato sauce 1/2 cup water 2 tsp. chili powder 1 tsp. ground cumin 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 bay leaf Salt and freshly ground black pepper, to taste For the Filling: 1 T. canola oil (or other flavorless oil) 1 medium onion, diced 1 poblano or green bell pepper, finely chopped 1 lb. lean ground beef 3 cloves garlic, minced 1/4 cup water 1/8 tsp. cayenne pepper 1/2 tsp. ground cumin 1 1/4 tsp. chili powder 1/2 tsp. dried oregano 1 tsp. brown sugar 2 oz. cream cheese 10 to 12 flour tortillas (you may need more or less depending on the size) 1 to 2 cups cheese, shredded (Cheddar, Monterey Jack, etc.) Optional garnish: chopped cilantro Directions: Preheat oven to 350 degrees. Grease a 9x13 baking dish with cooking spray. In a medium saucepan, combine all of the sauce ingredients. Bring to a boil, then reduce the heat and simmer, stirring occasionally, while you prepare the filling. Discard the bay leaf before assembling the enchiladas.In a large skillet, heat the canola oil over medium heat. Add the onion and poblano/green pepper. Cook, stirring occasionally, until the vegetables soften.Add the ground beef and garlic. Cook the beef until browned, breaking it up with a spatula or wooden spoon as it cooks. Drain off any accumulated fat.Add the water, cayenne pepper, cumin, chili powder, oregano, and brown sugar to the beef mixture. Season to taste with salt and pepper. Simmer until most of the water has been absorbed. Taste again, and add additional salt and pepper if necessary.Allow the beef mixture to cool slightly, then add the cream cheese. Stir to combine.To assemble the enchiladas, spread 1/2 cup of the enchilada sauce over the bottom of the prepared baking dish.Fill the tortillas with a little bit of the meat mixture.Place the tortillas seam-side down in the baking dish.Pour the remaining sauce over the tortillas. (You may have a little more than you need.) Sprinkle cheese over the top of the enchiladas.Bake for 25 to 30 minutes, or until the enchiladas are bubbly and golden brown on top. Serve hot, topped with chopped cilantro, if desired. Sour cream,onions,etc
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I'll share my recipe, if you'll share yours, April 14, 2012
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Comments (5)
Ok! How about this one? Come on! Let's party!!! Coconut Shrimp with Sweet Chili Mayo Steamy Kitchen 2008 If you are using frozen shrimp, defrost by placing in a bowl of ice water. Raw shrimp should always be kept chilled. Safety note regarding frying, always keep a lid for the pan close by, as well as ice. Ingredients 1/4 cup mayonnaise 2 tablespoons sweet chili sauce 1 teaspoon chili-garlic hot sauce (optional) 1 pound tail-on shrimp, shelled but leave tail on 1/2 cup all purpose flour 1 egg 2 tablespoons coconut milk (or regular milk) Salt and pepper 1/2 cup Japanese panko bread crumbs 1/2 cup sweetened coconut flakes Oil, for frying Method In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce (optional). Set aside. With a paring knife, slice down deep at the middle of the back of the shrimp, but do not cut all the way through. Discard the black vein/tract. Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg and coconut milk in the second; and combine the panko and coconut flakes in the third. Heat 2 inches of oil in a sautÃ¯Â¿Â½ pan over moderate heat until thermometer registers 350Ã¯Â¿Â½F. As the oil is heating, bread the shrimp by dipping the shrimp on both sides in the flour and shaking excess off. Next dip in the egg/coconut milk mixture and then in the panko/coconut flakes, patting to ensure the coating sticks well. Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping. Serves 4.
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I'll share my recipe, if you'll share yours, April 13, 2012
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Comments (7)
Luckygardnr, that pasta sounds good--bet it's even good cold. This is a recipe I almost made for Easter, but made breads instead. Really want to try it though. PINEAPPLE COFFEE CAKE 4 c. flour 1 c. sugar 2 T. baking powder (yes, 2 TABLEspoons) 2 t. baking soda 1 t. salt 2 egg 2 c. vanilla yogurt 1 c. oil 2 t. vanilla 1 1/2 c. crushed pineapple (well drained) (reserve the juice) Topping: 3/4 c. flour 1/2 c. sugar 1/2. c. butter 1/2 c. chopped walnuts Pineapple Glaze: 2 cups powdered sugar reserved pineapple juice from crushed pineapple In a large bowl combine flour, sugar, baking powder, baking soda and salt. In a separate bowl beat the eggs, yogurt, vanilla and oil. Add the wet ingredient to the dry ingredient and mix until blended. Fold in the WELL DRAINED pineapple. Don't throw out that pineapple juice! Save it for the glaze. Pour cake batter into a greased 9x13 pan. Topping: Combine flour, sugar and butter. Cut in butter with a pastry blender until mixture is crumbly. Add chopped nuts and mix well. Sprinkle evenly over cake batter. Bake cake for 40-45 minutes OR until middle is set and cake is lightly browned. Allow cake to cool for 10 minutes before serving.
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patti43
14 years ago
Wish I had some of your cookies, Nodakgal!

MARSHMALLOW PIE (Just Everyday Me)

Crust:
10 chocolate graham crackers (5in by 2.5 in each)
1/2 cup sweetened coconut flakes, toasted
5-6 tablespoons butter, melted

Filling:
34 large marshmallows
1/2 cup milk (I used 2%)
1 1/2 cups heavy whipping cream
1 ounce unsweetened chocolate, grated
Chocolate shavings or mini chocolate chips for garnish (optional)

Preheat oven to 375. Prepare chocolate coconut crust: Break graham crackers into crumbs, either by using a food processor or by placing them in a large plastic bag and beating them with a mallet (I prefer the second method)

Toast the coconut either by placing the coconut on a cookie sheet and putting it in your oven on broil (be careful because it will burn quickly!) or by putting it in a skillet on medium heat and using a spatula to toss it around until golden brown.

In a 9-inch pie plate, mix coconut and graham cracker crumbs together. Add the melted butter and use hands to press mixture on the bottom and sides of the pie plate. Bake the crust for 10 minutes. While crust is cooling, prepare the marshmallow filling. In a large saucepan or skillet, heat marshmallows and milk over low heat until melted and smooth, stirring constantly. Remove saucepan from heat and cool the mixture completely, about 30 minutes.

When the marshmallow mixture and graham cracker crust is cool, beat the cream in a large bowl with a mixer at medium speed until stiff peaks form. Stir the marshmallow mixture, making sure it is still smooth and doesnÃ¯Â¿Â½t have lumps. Fold the mixture into the whipped cream. Fold in the grated chocolate. Pour the filling into the cooled crust. Refrigerate pie at least 3 hours, or overnight.
glenda_al
14 years ago
Hawaiian pineapple banana bread A Mr Food recipe that I intend to try.

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 cup chopped macadamia nuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed ripe bananas (about 5)
2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, drained, with 4 teaspoons liquid reserved
1/2 cup confectioners' sugar
Instructions
1.Preheat oven to 350 degrees F. Coat two 8- x 4-inch loaf pans with cooking spray, then dust with flour.
2.In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt; stir in macadamia nuts. In a separate bowl, combine remaining ingredients; mix well. Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened. Spoon batter into prepared loaf pans.
3.Bake 1-1/4 to 1-1/2 hours, or until a wooden toothpick inserted in center of loaf comes out clean. Cool in pans 10 minutes; remove from pans and let cool on wire racks.

4.In a small bowl, combine confectioners' sugar and reserved pineapple liquid. Drizzle over cooled breads.
patti43
14 years ago
Glenda, that's just like a hummingbird cake I've made except it has pecans instead of the macadamias. It's very good!
ravencajun Zone 8b TX
14 years ago
This was the recipe of the week on my diabetes self management and it sure sounds good. I need to try this one.The picture there looks awewsome

URL: http://www.diabetesselfmanagement.com/recipes/poultry/chicken_florentine_pizza/print/

Chicken Florentine pizza

Preparation time: 15 minutes
Baking time: 10to12 minutes

10-ounce, precooked thin pizza crust (such as Boboli)
1 packet (1.6 ounces) Knorr Alfredo pasta sauce mix
1 cup skim milk
Half a 10-ounce package frozen chopped spinach, thawed and well drained
4 ounces diced, fully cooked chicken breast (try thawed, frozen diced chicken breast for convenience)
3/4 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
1/8to1/4 teaspoon red pepper flakes

Preheat oven to 400F. Place pizza crust on a baking sheet or baking stone and set aside. In a saucepan, whisk together Alfredo sauce mix and milk until blended. Stirring constantly, cook over medium-high heat until thickened (about 1to2 minutes). Spread Alfredo sauce evenly over pizza crust. Top evenly with spinach and chicken, then mozzarella and Parmesan cheeses. Sprinkle with red pepper flakes and bake
10to12 minutes, or until cheese is melted and bubbly.

Yield: 11-inch pizza
Serving size: 1/6 of pizza
Nutrition Facts

Per Serving:
Calories: 264
Carbohydrate: 30 g
Protein: 18 g
Fat: 8 g
Saturated fat: 3 g
Sodium: 788 mg
Fiber: 2 g
Exchanges per serving: 2 starch, 1/2 vegetable, 1 high-fat meat
Carbohydrate choices: 2
Chicken Florentine pizza

I'll share my recipe, if you'll share yours, April 27, 2012

Comments (6)

Jasdip

nodakgal

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patti43

glenda_al

patti43

ravencajun Zone 8b TX

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