Enchilada Quesadillas

I got the inspiration for this recipe from here

I also used this recipe to season the chicken breasts with

3 skinless chicken breasts
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. kosher salt
1/4 tsp. oregano
1/4 tsp. smoked paprika
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Start by preheating your oven to 350 degrees

Then place the cumin, chili powder, garlic powder, black pepper, salt, oregano and paprika in a bowl
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and mix it all together
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season both sides of the chicken breasts, very generously with the seasoning and place in a baking pan
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bake in oven for about 35-45 minutes or until the chicken breast reach the internal temp of 165 degrees, then pull the chicken out of the oven and let it rest for about 10 minutes and let it cool a little as well.

after you have let it sit for a few, then chop the chicken up into small pieces, set aside
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for the dang quesa-dilluh! (Like how it’s said in the movie Napoleon Dynamite)

Flour Tortillas
2 tbsp Olive Oil
1 whole Red Onion, Thinly Sliced
¼ teaspoons Salt To Taste
⅛ teaspoons Black Pepper To Taste
1 whole Yellow Bell Pepper, chopped into small chunks
1 whole Red Bell Pepper, chopped into small chunks
1 small can of Enchilada Sauce
(the refried beans were for normy and his quesa-dilluh)
1 avocado, chopped into small pieces
1 tomato, chopped into small pieces
1/2 cup Black Olives, Chopped
1/2 cup Green olives, chopped (I don’t feel these actually went, but adding them here because they are in the pictures)
1 cup Shredded Monterey Jack Cheese
¼ cups Fresh Cilantro, Chopped
jalapenos
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Start by heating the enchilada sauce in a small sauce pan to low heat, and while that warms up cook the onions and peppers. You can do the beans at this point too.

In a cast iron skillet, heat the olive oil over medium heat. Add the sliced onions and season with salt and pepper to taste,
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cook the onions over medium high heat stirring every few minutes until the onions are translucent and browned on the edges a little, 10-12 minutes. When the onions are done cooking pull them out and set aside and use the same pan to cook the diced peppers in. I like my peppers still crunchy so I only cooked them for about 5 minutes. Then I added the onions back to the skillet and turn heat off. (I cooked the onions by themselves because I don’t know why? You can skip that step and just cook the onions 1st, then throw the peppers in).
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At this point, I have a panini press and I plugged it in and got it warmed up while I made my quesadilla

spread 1-2 tablespoons of enchilada sauce over each of the tortillas.
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then add the onions and bell peppers to half of the tortilla
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Then add the chopped chicken
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I didn’t measure, I just added what looked good to me

Then add the cheese
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and then the olives
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Then fold the other part of the tortilla over the part with all the yummies and place on Panini press, or you could bake it, or place it in a skillet and place another pan over it to help hold it together.
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I closed the Panini press and just cooked it till the cheese was melted and there are nice panini press (grill looking) marks on the tortilla. How I could tell the cheese was melted is I heard it melting on the press and heard it sizzling.

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Remove Quesadilla from Panini press and place on a plate and let it cool for a couple of minutes
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Then use a pizza cutter and cut into slices, big or small, whatever your heart desires
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I garnished mine with pickled jalapeno
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I did chop up cilantro, tomatoes and avocado to top mine with as well, I also had a little bowl of the extra enchilada sauce on the side to dip my quesadilla in as well.

You could add salsa and sour cream too. I skipped the sour cream, trying to eat healthy.

Yogurt Marinated Chicken

Adapted from this Recipe

12 boneless, skinless chicken thighs
1/2 cup olive oil
1/4 heaping cup of plain Greek yogurt
3 Tablespoons fresh squeezed lemon juice
1/4 cup flat leaf parsley, chopped
2 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
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I placed the chicken thighs in a baking dish, and set a side. Then I grabbed a small bowl and mixed together the olive oil
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Greek Yogurt
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Lemon Juice
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Parsley
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dried oregano
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cumin
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Salt
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and pepper into a bowl
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and mixed together, and then poured it over the chicken thighs.
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Once I poured the marinade over the chicken I flipped each piece and made sure each thigh was coated well with the marinade, then placed in the fridge.

In the recipe I got this from it states that you should marinade the meat in the fridge for 2 hours, but I didn’t have 2 hours this time around, so I marinated it for 30 minutes…This is the 2nd time I have made this dish, so I DO recommend marinating it for the 2 hours. As the 1st time I marinated it for 4 hours and it tasted better to me, than when I marinated it for the 30 minutes. Thinking even marinating it overnight would make it even BETTER!

Preheat the oven to 400 degrees.

Grab a baking sheet and line it with foil and set aside

Heat a skillet or dutch oven over medium high heat and I coated the bottom of my pan with some olive oil, to help the chicken from sticking.

Shaking off excess marinade, place half of the chicken thighs into the pan and brown for 2-3 minutes on each side.
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Once the chicken has cooked 2-3 minutes each side, then remove it to the foil lined baking sheet
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then continue cooking the rest of the chicken thighs. Once all the chicken thighs are cooked
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finish baking them in the oven until the internal temperature reaches 170 degrees. I cooked mine for about 20 minutes.

Let the thighs rest for a few minutes, then serve.

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Taco Potion #19

One night I was making taco’s and I had forgotten to buy taco seasoning so instead of going to the store and buying some I found this recipe and used it instead.

2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons kosher salt
1 1/2 teaspoons hot smoked paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
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Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.

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I used my seasoning for ground taco meat…

Took two pounds of ground turkey
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ground the meat up and added in a few tablespoons of the seasoning
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mixed it in until meat was cooked all the way through and had some tacos
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Spicy Honey-Brushed Chicken Thighs

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recipe

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika (I use smoked paprika)
1/2 teaspoon ground red pepper
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8 skinless, boneless chicken thighs

Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar
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Preheat broiler.
Combine first 6 ingredients in a large bowl.
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Add chicken to bowl; toss to coat.
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Place chicken on a broiler pan coated with cooking spray. (I used my cast iron skillet)
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Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl,
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stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken.
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Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
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Here is that recipe for you again:

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs

Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Chicken Tortilla Soup

Recipe

For the soup:
1 pound boneless, skinless chicken breasts
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. kosher salt
1/4 tsp. oregano
1/4 tsp. paprika
1 Tbs. olive oil, divided
1 large red onion, diced
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2 cloves garlic, minced
1 red bell pepper, diced
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1 jalapeno pepper, diced
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1 lime, juiced and zested
1/2 cup cilantro, chopped
1 (15 oz) can black beans, drained and rinsed
1 (10 oz) can green chilies
1 (14.5) oz can diced fire roasted tomatoes
1 Tbs. tomato paste
32 oz low sodium chicken broth
Salt & Pepper to taste

for garnish
sliced limes
diced avocado
Tortilla chips
salsa
chopped fresh cilantro
shredded cheese
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Preheat oven to 350 degrees. In a small bowl, mix the cumin, chili powder, garlic powder, black pepper, kosher salt, oregano and paprika.
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Brush both sides of each chicken breast with light coating of olive oil.
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Sprinkle a small amount of the spice mixture onto both sides and each chicken breast
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and transfer to a non-stick baking sheet. Roast the chicken in the oven for 20-25 minutes, turning once, until the chicken is cooked through. Allow the chicken to cool for 10 minutes,
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and then shred. (I cubed mine).
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While the chicken cooks, heat the remaining olive oil over medium heat in a large Dutch Oven.
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Add the onions
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and garlic,
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along with a pinch of salt, and saute for 3-4 minutes until the onions are very fragrant and they begin to soften. Add the bell pepper, jalapeno pepper,
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lime juice
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and zest and cilantro
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and stir well. Cook for another 3-4 minutes until the peppers begin to soften. Add the remaining spice mixture, black beans,
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green chilies,
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diced tomatoes
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and stir well.
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Cook for about 6 minutes until all the vegetables are tender. Add the tomato paste and stir to combine.

Slowly stir in the chicken broth

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and add the cooked chicken
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and bring the soup to a boil. Cover, reduce to a simmer and cook for another 15 minutes. stirring occasionally. Add salt & pepper to taste.

Serve!

(I served mine with chopped tomatoes and sliced avocados)

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Fire Roasted Tomato Lime Salsa

recipe

When I made this I did a double recipe

1 (14.5 ounce) can Fire Roasted tomatoes
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2 vine ripened tomatoes, quartered
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1 (4 ounce) can fire roasted green chiles
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1/2 cup chopped red onion
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3 Tablespoons minced garlic
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Juice of 1 lime
1/2 Jalapeno, seeded and chopped
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1/2 cup fresh cilantro
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon cayenne
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Add all ingredients to the food processor and pulse until you reach your desired consistency!
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I used my salsa on Tacos
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Here is that recipe for you again:
1 (14.5 ounce) can Fire Roasted tomatoes
2 vine ripened tomatoes, quartered
1 (4 ounce) can fire roasted green chiles
1/2 cup chopped red onion
3 Tablespoons minced garlic
Juice of 1 lime
1/2 Jalapeno, seeded and chopped
1/2 cup fresh cilantro
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon cayenne

Add all ingredients to the food processor and pulse until you reach your desired consistency!

Kickin’ BBQ Spice Rub

Got this recipe from http://www.mylifeasamrs.com/

1/2 cup Paprika (I used smoked Paprika)
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1/4 cup Cumin
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1/4 cup Packed Brown Sugar
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1/4 cup Chili Powder
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1/4 cup Salt
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1/4 cup Black Pepper
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2 tablespoons Garlic Salt

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1 tablespoon Cayenne (less if you don’t like spicy)
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Whisk together until combined well and store in an airtight container. Keeps for a LOOONG time.
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I used mine on a whole chicken
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Preheat oven to 350 degrees

Get a 5-6 pound chicken

I pull out anything they leave inside of it. Then I rinse it in cold water and dab dry with paper towels then place it in a dutch oven
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then take the rub you just made and rub that chicken down with desired about of seasoning
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bake chicken at 350 for an hour to an hour and a half or until internal temp of chicken is 165 degrees

Then take the chicken out of the oven and let it rest for 5-10 minutes
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then rip a leg off and eat!
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Dinner is served!
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