Thursday, August 25, 2011
Monday, August 22, 2011
2 teaspoons vegetable oil or olive oil
1/2 cup red onion, finely chopped
1 clove garlic, minced
1 (10 ounce) jar Peach Preserves (about 1 cup)
2 Chipotle peppers finely chopped, plus 1 tablespoon of liquid
2 tablespoons freshly squeezed lime juice
2 tablespoons red wine vinegar
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons fresh cilantro plus more for garnish if desired
8 flour tortillas, about 8 inches in diameter
2 cups cooked and shredded chicken
4 tablespoons of your favorite BBQ sauce
2 cups Monterey Jack cheese, shredded
1 tablespoon butter, softened
Heat 2 teaspoons vegetable oil in a medium saucepan. Saute red onion for about 2 to 3 minutes until soft. Add garlic and saute for 1 more minute. Add peach preserves, chipotle peppers, lime juice, red wine vinegar, cumin, paprika, salt and pepper. Bring to a simmer over medium heat, turn heat to low and simmer for about 10 minutes. Remove from heat and stir in cilantro.
Mix shredded chicken with the Chipotle Peach glaze, you will use about 1/2 to 3/4 of a cup depending on how "saucy" you like it.
Line a cookie sheet with foil (for easy clean up) and spray with cooking spray. Place 4 tortillas on the cookie sheet. It is fine if you have to use 2 cookie sheets you can just rotate the pans halfway through cooking. Top each tortilla with 1 tablespoon BBQ sauce and spread with back of spoon, not going all the way to the edge. Then top each tortilla with 1/2 cup of the chicken mixture and 1/2 cup cheese. Place remaining tortillas on top and press down firmly. Brush tops with softened butter. Bake in a 375 degree oven for about 15 minutes until tops are lightly browned. Quesadillas can also be browned flipping once in an skillet or on a griddle, and then kept in a warm oven while you cook the remaining Quesadillas. I prefer to bake them all at once so I don't have to mess with flipping them and I find they crisp up just fine in the oven. Let them sit a few minutes before cutting each Quesadilla into 6 wedges.
You won't use the entire can of chipotle peppers. Line a cookie sheet with wax paper and place individual peppers with some juice in portions on the cookie sheet. Put it in the freezer for a couple of hours. You can then place the individually frozen peppers in a freezer bag. Just pop out and thaw however many you need!
Also, the recipe will make about 1 1/4 cups Chipotle Peach Glaze. Any leftover can be used for dipping or it is yummy brushed on chicken or pork at the end of grilling.
Linked to the following parties:
Gooseberry Patch Goodies for Game Day
Friday, August 19, 2011
Thursday, August 18, 2011
Here is one idea for you. Kim and I just catered an event and we used fresh mozzarella in mini caprese skewers. Just thread grape tomatoes, diced fresh mozzarella and a basil leaf on mini skewers or toothpicks. Drizzle your tray with balsamic vinegar and olive oil. We marinated ours in a balsamic dressing. Very light and refreshing!
Monday, August 15, 2011
A disclaimer - I used to make this in a deep dish pie plate when my kids were younger, but as they and their appetites grew I doubled the ingredients that went into one pie and put it in a 9 x 13" dish. I just found it easier than making 2 "pies."
Here is the recipe I use for a 9 x 13" dish:
1 pound Spaghetti
3 tablespoons butter
3 eggs, lightly beaten
1 cup Parmesan cheese
1 (16 ounce) package Mozzarella cheese, divided
2 pounds ground beef or sweet Italian sausage, I mix both
1 onion, chopped
1 (24 ounce) jar Spaghetti sauce or your homemade sauce. I use 2 1/2 cups of my homemade sauce I make and freeze.
1 (16 ounce) Ricotta cheese or cottage cheese, we use Ricotta
Cook and drain spaghetti, mix in a bowl with butter, eggs, Parmesan cheese, and 1/2 of the mozzarella cheese.
While pasta is cooking, brown ground beef and/or sausage with onion. Add your pasta sauce and let simmer. We like it thick and meaty. If you like a thinner sauce you can use less meat or add a little water or tomato sauce.
Press spaghetti mixture into the bottom and up the side of your 9 x 13 dish forming a shell.
Evenly spread the ricotta on top of the pasta and top with sauce mixture. Top with the remaining 2 cups of Mozzarella.
Bake in a 350 degree oven for about 30 minutes.
Linked to the following parties:
Gooseberry Patch Recipes from home
Carole's Chatter Food on Friday
Sunday, August 14, 2011
2 cups (8 ounces) grated sharp cheddar cheese
1 package of corn or flour tortillas, if you are making it a meal.
Saturday, August 13, 2011
Recipe Source~Christy Jordan
Sliced lemon for garnish
To juice lemons: Put the lemon in the micro for about 15-20 seconds and then roll on counter pressing firmly and it will release more juice. It will probably take 8-10 large lemons. If you get extra just freeze in ice cube trays. You can also juice extra lemons and freeze in 1 1/2 cup increments so all you have to do is thaw the juice and you would be ready to go!
Friday, August 12, 2011
2 cups cheese- can use cheddar, Monterey Jack, Mexican blend (what I used)
At this point you can freeze the eggrolls. I put on a baking sheet and put in freezer for an hour or so and then remove to freezer bags. Don’t thaw before baking or frying because the egg rolls will become soggy. When baking or frying frozen egg
Wednesday, August 10, 2011
Tuesday, August 9, 2011
Monday, August 8, 2011
Kim and I just finished catering a wedding rehearsal dinner. We
visited with the bride back when the wind was cold and snow was on
the ground. She wanted a cheery look and we both thought of
Zinnia's as the centerpiece flower. I thought it would be fun to try
and grow them in mass and provide the centerpieces as our gift to the
bride and groom - harmless, I thought.
The first part of May came and I planted 10 packages of Zinnia seeds,
all of varying shapes and sizes, in a row in my vegetable garden.
Expecting a bumper crop in everything in the
garden, I set out in early spring with high hopes - just like every
gardener does every spring.
Then June came - and extremely high temps for Kansas. Pulled the
radishes, peas and green onions. I lost my broccoli and cauliflower
to moles (I guess they need to eat too).
Then July came - my cucumbers provided a few cucumbers before the
plants gave way to the heat. My tomatoes (24 plants) had 5 tomatoes
on them. I have yet to pick a tomato. Oh, also for
the first time in my 30 years of gardening, a mole - or a family of
moles - ate 7 of my tomato plants. (This is a good story for another
Now, do I sound pessimistic? I hope not. Just the way life was this year.
Now to the real star of the story - my ZINNIA row. Oh my goodness,
every time I went out to my garden there was my Zinnia row. Always
looking happy, always growing and now blooming
like they had not a care in the world. I would talk to them and tell
them to hang in there until the wedding, I would cut their blooms so
more would grow for the wedding. And you know what,
they listened - they were the perfect garden flower. They were my
hope for my garden.
We tried to keep count of how many blooms we have picked this summer
and I think we are up to over 700. And, my little flower of hope is
still going strong. As you can see by the pictures
how can they not put a smile on your face. For fun I am going to
keep track of how many flowers I pick out of the 10 packets of seeds.
So, if next Spring comes and you happen by the garden section and see
a little packet of Zinnia seeds in the stand - pick one up. For
around $2.00 and little care, you can harvest "hope"
all summer long!!
Wednesday, August 3, 2011
Southwestern Pasta Salad with Cilantro Lime Dressing
9 ounce package cheese tortellini
8 ounces rotini
1 15.25 ounce can corn, drained
1 15 ounce can black beans, rinsed and drained
1 red bell pepper, chopped
1 2.25 ounce can sliced black olives, drained
1 4 ounce can diced green chilies, drained
1 1/2 cups shredded cheddar cheese
6-8 green onions, chopped
1 cup tomatoes, chopped
3/4 cup olive oil
1/4 cup white wine vinegar
2 tablespoons lime juice
1/3 cup salsa or picante sauce
3 tablespoons cilantro, minced
1 tablespoon dried basil
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper.
Cook pasta and rinse with cold water, let drain and place in bowl. Add the rest of the salad ingredients to the pasta and stir gently to combine.
Whisk dressing ingredients in a small bowl. Pour over salad and toss. Refrigerate for 1 hour before serving so the flavors can blend.
Linked to the following great parties:
Hammock Tracks Saturday Dishes