Veggie Quesadilla

This is one of those simple, but delicious dinner ideas.  It is especially great for Saturday or Sunday nights when you have friends over to watch a football game because you can cut them in triangles and serves them as a hearty appetizer...no meat needed!  I could eat two of these easily, because not only do they have great flavor, but they are healthy for you and let you get all your needed veggie servings in for the day.  So give them a try.  They are fast and no recipe is really needed after you do it once.  They are cut, cook and go.

Shopping List:
1) Large Tortillas

2) 1-2 Beefeater Tomatoes (if making more than 3-4 quesadillas you will probably want two of every veggie)

3) 1-2 Green Pepper

4) 1-2 Red Peppers

5) 1 Large Sweet Onion

6) Fajita Seasoning

7) 1 8oz Block of a Colby Jack, Pepper Jack or Monterrey Jack

Optional: Other veggies like: mushrooms, jalepenos, pablano peppers, even zuchinni; Sour Cream, Salsa, Gaucamole
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To Begin:
Start by cleaning and chopping all veggies.  I usually cut my onions and peppers into strips and my tomatoes I dice.

Shred about 1 to 2 cups of cheese depending on how many you are making. (1 cup with be good for about 2-4 depending on how much cheese you like)

Then in a pan on medium heat place a tablespoon of olive oil.  Let heat up.  Then add veggies.  Along with a sprinkling of salt and pepper and about 2 teaspoons worth of fajita seasoning (you can add more if desired).  Let cook for about 4-7 minutes or until tender.  Remove from heat.

Then begin heating a flat pan (like one for cooking pancakes) on medium to medium low heat, spray with cooking spray.  Place on tortilla on pan.  On one side of the tortilla place your desired amount of cheese.  Once cheese begins to melt, place desired amount of veggies on top of cheese, place a small amount of cheese on top of veggies(this will be the glue for the other side of the tortilla).  With a spatula flip the side of the tortilla that has nothing on it over the side with the cheese and veggies.  Cook until desired brown is aquired on both sides of the tortilla.  Repeat for other quesadillas.

Serve with favorite toppings.

Enjoy!

Cuban Style Dirty Rice Casserole

I have been on a casserole kick lately.  I think the reason I like them is because they are easy to throw together and taste good.  Two things that are important to me, especially with my picky pregnancy nose and tastebuds!

This one is tasty and has a great unique flavor different from most Dirty Rice dishes.

Shopping List:
1) 3 Apple Chicken Sausage

2) 4oz of Swiss or favorite type of cheese

3) 1 Ham Steak

4) 1 Box of Chicken Flavored Rice Mix (6-7oz box)

5) Dill Relish

6) Fresh Cilantro

7) Complete Seasoning

8) Dijon Mustard
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To Begin:

Start by heating up a pan with a tablespoon of olive oil.  Cut up sausage(slices) and ham(into cubes).  Let brown.

Once browned stir in rice seasoning (in the rice mix box), 1 teaspoon complete seasoning and 1/2 a cup of water.  Let simmer and stir for 2 minutes.

Then stir in rice, 1/4 cup dill relish, 1 teaspoon mustard, 1 tablespoon chopped cilantro, and 2 more cups of water.  Cover and turn to low heat.  Simmer for 20-24 minutes(or until rice has absorbed all the liquid and is cooked through...DO NOT take of the lid during this cooking time otherwise the rice will not cook correctly).

Shred cheese (about 1 to 1 1/2 cups) and stire in.  Top with extra cilantra.

Enjoy!

Chicken Verde Casserole

It has been forever and I am sorry for the lapse.  Life has been super busy and I have been just cooking my basic meals(most on the blog) and haven't had time to branch out beyond for awhile.  Being pregnant doesn't help either, some nights it is just a feat to put something on the table, but that is still no excuse. 

I was actually very surprised by this recipe.  I like verde sauce and with the hashbrowns it gives a neat contrast.  Just be sparing with the chipotle seasoning if you aren't in to spicy, but the combo of chipotle to verde sauce is delicious!  Try this recipe out!  I also assembled this cassarole ahead of time and then baked it later that day, which made it so easy! (if you do this just add about 10-20 minutes more on baking time, 10 for if in fridge for the day or 20 if in the freezer).

Shopping List:
1) Boneless Skinless Chicken Breasts (about 1lb.)

2) Verde Sauce

3) Chipotle Seasoning

4) Frozen Hashbrowns (1 bag)

5) Sour Cream

6) Monteray Jack Cheese or Pepper Jack

Optional: Green Onions or Scallions
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To Begin:

Start by preheating oven to 400.

In a bowl mix the frozen hashbrowns, 1 to 1 and half cups sour cream, add salt and pepper to taste along with a little bit of paprika if you like it.
Spread over the bottom of a rectangular casserole.

Butterfly your chicken breasts, then season with salt, pepper and chipotle seasoning (about 2 teaspoons).
Lay over the hashbrowns.

Pour verde sauce over the top.  I used about 3/4 of the jar.

Cover with aluminum foil.

Bake for about 35-45 minutes (I noticed one time a made it the chicken was cooked after 35 and then the next time not until about 40ish minutes).

Then uncover and sprinkle with cheeese.

Place back in oven for about 5-10 minutes depending on how browned you want the cheese.

Let stand 5 minutes and then serve.

Enjoy!

Hot out of the oven, with green onions