Lime Chicken Quesadilla

I got this recipe from the May issue of Parents magazine (which, for the record, I've somehow gotten for free all this year...still don't know why I get it).

This is an incredibly yummy recipe, but it was a little tough to make & I'll make some changes the next time I make it. 

LIME CHICKEN QUESADILLA

1 package chicken-breast tenders

1 T. salt-free fiesta lime seasoning (I used Mrs. Dash)

2/3 c. chopped green pepper

1/3 c. frozen whole-kernel corn

8 tortillas

1 oz. cheddar cheese

1 T. olive oil

1 clove garlic, minced

Chop red pepper and set aside.

Coarsely chop the chicken & toss with the seasoning blend.

Heat the oil in a large skillet.

Add the chicken & garlic.

Cook, stirring occasionally, for about 4 minutes or until the meat is no longer pink inside.

Add pepper & corn to chicken & cook for 2 minutes.

Spoon filling onto 4 of the tortillas.

*Sprinkle with cheese and top with remaining tortillas.

*Spritz a griddle (or the skillet) with nonstick spray over low heat.

* Put tortillas on surface.

*Cook each side until browned (about 2 minutes per side).

* The final directions are what I would change.  It was very difficult to move the filled tortillas to the skillet, flip them, and move them to a plate without losing all of the filling.  I think next time I will leave the quesadillas open-faced & only worry about cooking one side. 

Pork Shoulder

Stephen smoked a pork shoulder all day Saturday.  It was incredibly good & was eaten up by our friends in seconds!  I don't actually have a recipe here, but Stephen took a picture of his ingredients and said, "Isn't this how you take pictures for your food blog?"  So, I thought since he took the time to set up & photograph his ingredients I should include them here! 

Sorry, folks- no recipe for pork shoulder from me!

Key Lime Pie

This is another recipe that comes right on the container (just like oatmeal raisin cookies).  The recipe for key lime pie is on the key lime juice bottle. I forgot to take pictures of the finished product, but I decided to post anyway, because I make this recipe all the time & it's always a hit!

KEY LIME PIE

One graham cracker pie shell

14 oz. sweetened condensed milk (I use the "low fat" kind & it works perfectly)

3 egg yolks

1/2 cup key lime juice

Combine milk, egg yolks & lime juice.

Blend until smooth.

Pour filling into pie shell & bake at 350 for 15 minutes.

Allow to stand 10 minutes before refrigerating.

Just before serving, top with Cool Whip & garnish with lime slices.

Celebration Pasta Salad

This recipe is straight from the Junior League of Knoxville cookbook- a gift to me when I went to serve in my first church there.

This stuff is so good & easy to make for tailgating, parties, or just to have around for lunch.

CELEBRATION PASTA SALAD

 1 16 oz. package bowtie pasta (you can use any small noodle)

1 clove garlic, minced

1/2 tsp. salt

1/2 tsp. pepper

4 tsp. lemon juice

2 T. red wine vinegar

1/2 c. plus 2 T EVOO

1 tsp. Italian seasoning

1 yellow pepper, chopped

1 red pepper, chopped

1 small bunch scallions, chopped

4 oz. prosciutto, finely chopped (I just buy a package in the deli section & don't pay attention to amount)

1/2 c. parmesan (I'm sure I use more than that, and I like the shredded kind for texture)

Cook pasta; drain & rinse in cold water.

Combine garlic, salt & pepper, lemon juice, vinegar, olive oil & Italian seasoning in a small bowl; mix well.

Combine pasta, yellow pepper, red pepper, scallions & prosciutto in a large bowl.

Add salad dressing; toss to mix.

Add parmesan cheese; toss to mix.

Apple Crumble

I found this recipe on Supercook when I was looking for a fun evening snack with ingredients I already had in the house.  This was definitely a successful dish!  Yum!

APPLE CRUMBLE

2/3 c. flour

3/4 c. brown sugar

1/3 c. butter, softened

4 grannysmith apples, peeled & sliced

2 T. white sugar

cinnamon, to taste

Place apples at bottom of baking dish

Sprinkle cinnamon & white sugar on apples

Combine flour, brown sugar, and butter in a small bowl

Spread mixture over top of apples

Bake at 250 for 30 minutes

Dijon Cod

I was trying to be a little adventurous & make a meat that was a little different than our normal chicken or ground beef.  I saw this cod at Whole Foods & thought I'd give it a try.  This recipe was on the back of the wrapper, and while I think it was probably a good recipe for fish, we just didn't enjoy the fish that much.  Next time, I might try this same sauce on a more fresh, thinner cut of fish.

 

 DIJON COD

1 package cod fillets

2 T. butter, melted

1 tsp. lemon juice

1 tsp. worcestershire

1 tsp. dijon mustard

4 T bread crumbs

salt

pepper

Lightly grease baking dish

Lay cod into dish

Season with salt & pepper to taste

Blend butter, lemon juice, worcestershire and mustard in a small bowl

Spread sauce over fillets, covering completely

Sprinkle bread crumbs over sauced fillets

Bake at 425 until cooked thoroughly (about 10 minutes)

Cucumber Dip

My friend Laurie made this dip last weekend and I could have eaten the entire bowl!  I am not normally a fan of "dip", but this was just so fresh tasting & yummy.  So, I called Laurie for the recipe & made it this morning!

CUCUMBER DIP

2-3 cucumbers

1 cup white vinegar

1 tsp. garlic salt

2 blocks of cream cheese, softened

Grate cucumbers (as you would carrots or cheese) into a bowl

Add vinegar to cover cucumbers
Mix in garlic salt (more can be added to taste)

Cover bowl & put in fridge overnight (or 5+ hours) to marinate

Push marinated cucumbers through a strainer until very little vinegar is still visible (this takes a good deal of pushing & stirring in the strainer)

Add cream cheese to cucumbers

Mix well

Serve with chips or crackers (I like it with wheat thins)