Erik and I absolutely love Mexican food! This is a very easy and yummy recipe that you can easily change to suit your tastes (We like things spicy!). This night, I served them with a side of guacamole and some corn muffins! Here is our recipe for Mexican Quesadilla’s.
Equipment you’ll need:
- Medium saucepan
- Cookie sheet
Ingredients:
- 2-3 chicken breasts
- 1/3 c. canned corn
- 1/2 c. canned black beans
- 1/3 c. spinach
- 1 jalapeño
- 2 Tbs. jalapeño juice
- 1/4 c. salsa
- 1 Tbs. cilantro
- 1/2 tsp. cumin
- 1/4 tsp. cayenne pepper
- 1 c. shredded Monterrey Jack cheese
- flour tortillas
- vegetable oil
Instructions:
Salt and pepper the chicken, and boil in sauce pan until cooked through. Once chicken is done, remove it and shred it with a fork. If this is your only saucepan, wash it out or if you have another one, grab that.
Preheat your oven to 425 and line your cookie sheet with aluminum foil (for easy clean-up).
Combine all the ingredients listed except the last three. If you wish to add or subtract anything from the recipe, now is the time! Stir over med-high heat until it is all blended. Take off the heat and stir in cheese. Spoon even amounts onto 1 side of a flour tortilla, fold in half, then fold in half again. Brush the outside with vegetable oil, this is going to help it from sticking to the cookie sheet and also give it a nice golden brown crust. Bake in the oven for approx 15 minutes, flipping them half way through to brown on both sides.
This was such an easy dinner and it tasted so good! My husband was even more happy that he was able to eat left overs for a week! (This makes a lot!) Serve with your favorite side!
Equipment you’ll need:
- Slow cooker
Ingredients:
- 1 (5 lb.) pork butt roast
- salt and pepper
- 1 big bottle bbq sauce - pick your favorite
- 1/4 cup brewed coffee
Instructions:
Place pork roast in the slow cooker and add salt and pepper. Pour approx 2/3 bottle of sauce onto and and add coffee. Let it cook on low for 6-8 hours or high for 4-5 hours. When the pork is done, shred with a fork (it should fall apart easily!) and pour in the remaining bbq sauce. Let it sit on low for another 30 min-1 hr to let it heat back through.
Scoop out pork onto warm kaiser roll and enjoy!!
Equipment you’ll need:
- Cookie pan
- Skillet
- Food Processor
Ingredients:
- 4 medium zucchini - washed
- Olive oil
- Salt and Pepper
- 3 shallots
- Vegetable oil
- 2 cups chicken stock *Substitute vegetable stock for vegetarian friendly soup!*
- 1/2 cup heavy cream
Instructions:
Preheat the oven to 400 degrees.
Cut up zucchini into 1 or 2 inch pieces, you can leave the skin on (make sure you wash them!).
Spread the pieces out over a cookie sheet. (I use aluminum foil over the cookie sheet for easy cleanup) Toss with some olive oil and sprinkle salt and pepper over them all. Roast zucchini for approx. 30 min. or until the edges are browned and zucchini is very tender.
While zucchini are roasting… Take a deep skillet pour about 1/2 - 1 in of vegetable oil in it. Turn on the heat to med-high. We are going to fry our shallots, so this oil needs to be very hot - but keep an eye on it! Cut the shallots into rings and once the oil is ready, start putting the shallots in. Fry until they are golden brown. This will probably take a few batches. I like to let these sit between a few sheets of paper towels to help draw out any excess oil. The zucchini should be just about done - so just put these shallots into the microwave or any other warm place.
Once the zucchini is done, scoop it out into a food processor. Pulse a few times to start. Now comes the fun and experimenting. I usually only add chicken stock and some heavy cream (half & half would work as well), but you can use whatever suits your taste. Just keep adding and pulsing and tasting! Once you have decided what works best for you, ladle into soup bowls and top with the fried shallots! We like to eat the soup warm, so you might have to pop it into the microwave for a few seconds to suit your taste.
I hope you enjoy it - It is one of our favorite spring/summer treats!
