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Chicken Quesadillas. 
Serves: 1
Cooking And Prep Time: 20 minutes
Cost?: $$
This one is nothing special or new, but is a pretty quick, cheap, tasty meal. It makes a good lunch.
This recipe makes one quesadilla.
Ingredients:
One large pan/skillet/wok/etc.
Cutting Board
Spatula
Bowl/Tupperware Container
One knife and one fork
1 Large Tortilla (I like flour tortillas)
Onion Power
1/2 oz Minced Garlic
One Skinless Chicken Tender
1 cup shredded cheese (cheddar and Monterey)
2-3oz Lime Juice
1 teaspoon black pepper
1/4 cup diced white onion
1/4 cup diced bell pepper
Vegetable Oil (enough to coat the pan with)
Preparation:
Preheat your stove and pan on one of it's highest settings. Place your pan and 1-2 oz. of vegetable oil into the pan. While that is heating you can go ahead an dice up your onion and bell pepper. Also you can shred your cheese if you use blocks instead of the pre-shredded bags. You can place the diced vegetables in the bowl/tupperware to make room on the cutting board.
Once the pan is heated, sprinkle the black powder over the tender and place it in the pan. Let each side sear for about 30-45 seconds. Just enough to cook the outside of the chicken, and get the pepper flavor locked into the surface.
Next take the chicken tender out of the pan with the fork. Turn the stove down to a medium-low/medium heat level. The chicken will be pretty warm, obviously, so hold it with the fork and proceed to cut it into smaller, bite sized pieces. The chicken will still be raw in the middle. Cooking it a little basically makes it easier to cut up that trying to cut up raw chicken, and I think helps with the pepper flavor.
With the heat on low, add your diced chicken, vegetables, minced garlic, and lime juice back into the pan. Let that cook until the chicken is no longer pink, and the vegetables appear done.
Place the entire mixture back into the bowl/tupperware. Sprinkle some onion powder along the bottom of the pan, and add your tortilla to the pan. Add half of the shredded cheese onto one half of the tortilla. place the ingredients from the bowl on top of the cheese. Place the rest of the cheese on top of the mixture, and then fold the remaining half of the tortilla on top of everything.
Let each side of the tortilla cook on low/medium heat for around 1-2 minutes. Each side of the tortilla should be golden brown, and the cheese melted. Once it's done, plate it, cute into edible sized triangles, and enjoy. (Remember to wash your knife before cutting the quesadilla up. The last time you used it was on partially raw chicken.)
Last edited by sharkythesharkdogg; 07-25-2013 at 04:42 AM.
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(IDK how to do the symbols.... -_-;;; This is an appetizer and can serve about 6, and $$)
My Mom's Cheeseball
Ingredients:
-1 lb. Velveeta Cheese
- 8 oz. Block Cream Cheese
- 8 oz container Bleu Cheese
- 8 oz package Shredded Cheddar Cheese
- Garlic Salt & Onion Powder (a pinch of each)
- Triscuits and/or other gourmet crackers.
Directions:
1.) Let all cheeses sit out to reach room temperature.
2.) Open and dump all cheeses into a mixing bowl.
3.) Add just a small pinch of the garlic salt & onion powder.
4.) With clean hands, mix the mix until well-combined, taste and adjust seasoning as needed.
5.) Transfer to a serving plate and shape into a ball.
6.) Arrange crackers around the ball and serve!
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Noxy post that recipe you gave me in chat. It was delicious. It needs to be shared.
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Awww I'm so glad you liked it! ^_^_^_^_^_^
It's Mexican Sopita.
You Need:
- Ground Beef
- Some small noodles like vermicelli, mini shells, wagon wheels, but Freya had spaghetti so you can break that junk up into small pieces and use that in a pinch. Same for if you happen to have fettuccini or angel hair.
- Tomato Sauce (Freya only had canned diced tomatoes, that can work too)
- Whatever canned you got and wanna throw in - corn, green beans, peas, carrots
- Onion, garlic, jalepeno, chopped/finely diced (optional)
- Seasonings.. Garlic Salt/Powder, Cumin, Pepper, Oregano, Cayenne
- Veggie oil
- Water
TO MAKE
1.) Dump the ground beef in a big pot and add the onion, garlic, & jalepeno if using. Also season that bitch with whatever seasonings you're using. Brown it up in the pot, breaking up as you go along.
(I forgot to tell Freya that she could strain out the fat after the meat's done if it's a higher fat/meat ratio like 73/87 or 75/85)
2.) Once the beef is cooked, open up and drain any veggies you're using except for tomato products. Dump them in the pot and add enough water to cover it all and then some. If using tomato sauce, you don't need to add a ton.. Just enough to make the water have a light tomato-y taste.
3.) In a separate skillet, drizzle a couple or 3 tablespoons of oil (doesn't matter what kind) and heat it up over med-high heat. Add the noodles and sautee them until they're lightly toasted. They'll turn a lighter color and a light brown in some spots. You gotta keep stirring it around though 'cuz otherwise the noodles will burn.
4.) Add the toasted noodles to the pot with the ground beef & veggies and let it simmer/lightly boil over med/med-high heat until the noodles are soft. Taste and adjust seasonings and all that good stuff.
5.) You wanna make sure it's still brothy/soupy.. 'Cuz it's soup!
You can also top with chopped cilantro & diced onion
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The Old Skool Warrior
Real basic one here, and a huge taste to top it all off.
• Obviously, boil some water! Cook medium egg noodle in chipotle peppers, garlic powder, and two shots of bourbon. (I used Jim Beam, but most bourbon should produce the same results.)
• When the pasta is done, drain it but don't rinse. Leave the pasta in the colander (or strainer, whatever you used) and return the pot to the stovetop; reduce to medium heat.
• Add a half stick of butter, then add the noodles back in. Stir in cinnamon, brown sugar, chipotle, paprika, garlic, parmesan, and black pepper.
This is a really simple recipe to modify based on how much you wish to make. More people? Use a whole bag of egg noodle, don't quite double the amount of butter (it's really only there to help the spices stick to the noodles, try 3/4 stick), and double the amount of bourbon in your pot. Easy-peasy.
Last edited by LocoColt04; 12-05-2013 at 11:18 PM.
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This hasn't been updated in like a year
I made some bomb ass cheese fries just now.. Here's the recipe.
YOU NEED:
- Crisco (Vegetable Shortening) or Butter, I guess
- Flour
- Milk or Heavy Cream
- A mix of Fontina, White Cheddar, and Swiss Cheeses
- Fries (Get frozen ones - crinkle cut, curly, thin, whatever)
- Salt & Pepper
- BACON
(Optional: Garlic & Onion Powder)
TO MAKE:
1.) Cook the fries according to package directions- whatever you gotta do to get 'em crisp. Transfer to a paper towel-lined plate to drain off any excess oil.
2.) Cook up the bacon and sit it off to the side to cool- like 4 strips
3.) Melt the shortening/butter in a skillet or pot and add some flour and stir it around to make the roux
4.) Whisk in heavy cream or milk and add the cheeses (chop them up beforehand or grate them into the pot/skillet so that it melts evenly) - you're basically making a bechamel, just not adding nutmeg or anything like that. Season with Salt & Pepper. You want it to be a thick saucy consistency.
5.) Put the fries onto a baking sheet and pour the cheese sauce over it. Crumble the bacon on top and let bake at 300 degrees for like 5 or 10 minutes to let the flavors come together.
6.) Transfer to a big plate and eat.
Srsly, this was so nommy.
You can dumb it down and just make fries and melt some cheddar on top and throw chili on there with some sour cream and pickled jalepenos and ranch, too. That's also cool.
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