Ingredients
Cooking spray - for the pan
2-3 cooked chicken breast halves
8 (6 to 8-inch) flour tortillas
1/2 cup chopped red onions
1/2 cup sliced mushrooms
1/2 cup sliced red peppers
1/2 cup sliced green peppers
1/4 cup shredded Monterey jack or pepper jack cheese, (Cheddar will work also if that's what you have) for each quesadilla
Directions:
Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat.
Cook chicken to desired liking and tear or cut into small strips or shred.
Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and so on. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts
Friday, February 26, 2010
Mac and Cheesy Chicken Meatballs
Ingredients
Salt
1 pound cavatappi corkscrew shaped hallow pasta
1 1/2 pounds ground chicken
Black pepper
2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
2 teaspoons fennel seeds
3 cloves garlic, grated
1 teaspoon crushed red pepper flakes
1 cup ricotta cheese
1 1/2 cups grated Parmigiano Reggiano, divided
1 egg
3/4 cup bread crumbs, plus more, if needed*
3 tablespoons extra-virgin olive oil, divided
2 boxes, 10 ounces, chopped frozen spinach
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk
1/8 teaspoon grated nutmeg, eyeball it
Directions
Preheat oven to 450 degrees F.
Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.
While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together.
Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear.
Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.
While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting.
Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.
Toss pasta with the spinach-white sauce and adjust seasonings.
Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.
Salt
1 pound cavatappi corkscrew shaped hallow pasta
1 1/2 pounds ground chicken
Black pepper
2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
2 teaspoons fennel seeds
3 cloves garlic, grated
1 teaspoon crushed red pepper flakes
1 cup ricotta cheese
1 1/2 cups grated Parmigiano Reggiano, divided
1 egg
3/4 cup bread crumbs, plus more, if needed*
3 tablespoons extra-virgin olive oil, divided
2 boxes, 10 ounces, chopped frozen spinach
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk
1/8 teaspoon grated nutmeg, eyeball it
Directions
Preheat oven to 450 degrees F.
Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.
While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together.
Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear.
Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.
While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting.
Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.
Toss pasta with the spinach-white sauce and adjust seasonings.
Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.
Italian style Popcorn
Ingredients
1/2 cup popcorn kernels
4 tablespoons butter, melted
1/4 cup grated Parmesan
1/4 cup grated Pecorino Romano
Directions
Pop the popcorn using a large, heavy pot with a tight-fitting lid or a popcorn maker.( or microwave)
Coat the bottom of the pot with vegetable oil and heat over low heat. Drop in 1 kernel of corn and when it pops add the remaining corn, cover and shake pan. Continue to shake pan until all the corn has popped, being careful not to burn.
Place the popped popcorn in a large bowl. Drizzle with the melted butter and sprinkle with the cheeses. Toss gently to combine and serve immediately.
1/2 cup popcorn kernels
4 tablespoons butter, melted
1/4 cup grated Parmesan
1/4 cup grated Pecorino Romano
Directions
Pop the popcorn using a large, heavy pot with a tight-fitting lid or a popcorn maker.( or microwave)
Coat the bottom of the pot with vegetable oil and heat over low heat. Drop in 1 kernel of corn and when it pops add the remaining corn, cover and shake pan. Continue to shake pan until all the corn has popped, being careful not to burn.
Place the popped popcorn in a large bowl. Drizzle with the melted butter and sprinkle with the cheeses. Toss gently to combine and serve immediately.
Thursday, February 25, 2010
Great Olive Oil Dipping for Bread
In a small pouring container you will need to combine a 1/2 cup of extra virgin olive oil. Add a 1/2 tsp of oregano, a 1/2 tsp of basil, and 1/8 cup of finely chopped garlic. You may either use fresh or bottled spices for this recipe.
Step 2
Oil bottlePour all of the ingredients in an oil bottle and shake until all the spices have mixed well throughout the oil. If you leave sit you will want to shake again before serving.
Step 3
French BreadServe on a small plate or in a small bowl with your favorite bread like French bread or crescent rolls. Top the dipping oil with parmesan cheese.
Step 2
Oil bottlePour all of the ingredients in an oil bottle and shake until all the spices have mixed well throughout the oil. If you leave sit you will want to shake again before serving.
Step 3
French BreadServe on a small plate or in a small bowl with your favorite bread like French bread or crescent rolls. Top the dipping oil with parmesan cheese.
Monday, February 22, 2010
The Reuben Sandwhich
Reuben sandwiches are made with corned beef and sauerkraut.
Ingredients:
rye bread
mayonnaise or Thousand Island dressing
corned beef
sauerkraut
Swiss cheese
Preparation:
Spread 2 slices of rye bread lightly with mayonnaise or Thousand Island dressing. Put a layer of sauerkraut over one slice, then top with a slice of corned beef then a slice of Swiss cheese. Top with the second slice, mayonnaise side down. Butter outside of reuben sandwich lightly with soft butter or margarine and toast on a griddle or grill, turning to brown evenly.
Ingredients:
rye bread
mayonnaise or Thousand Island dressing
corned beef
sauerkraut
Swiss cheese
Preparation:
Spread 2 slices of rye bread lightly with mayonnaise or Thousand Island dressing. Put a layer of sauerkraut over one slice, then top with a slice of corned beef then a slice of Swiss cheese. Top with the second slice, mayonnaise side down. Butter outside of reuben sandwich lightly with soft butter or margarine and toast on a griddle or grill, turning to brown evenly.
Sunday, February 21, 2010
Deviled Eggs
12 large eggs Ice water 6 tablespoons mayonnaise 2 teaspoons mustard 1 pinch cayenne pepper Salt and black pepper Paprika, for dusting
Directions:
In a large pot, arrange the eggs in a single layer and add enough water to cover. Bring to a boil over high heat, then cover and remove from the heat; let stand for 10 minutes. Drain, then cover the eggs with ice water. Let stand until cool to the touch.
Peel the eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving the egg whites. Mash the yolks with the mayonnaise, mustard and cayenne; season with salt and black pepper. Spoon the yolk mixture into the egg white halves and dust with paprika.
Directions:
In a large pot, arrange the eggs in a single layer and add enough water to cover. Bring to a boil over high heat, then cover and remove from the heat; let stand for 10 minutes. Drain, then cover the eggs with ice water. Let stand until cool to the touch.
Peel the eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving the egg whites. Mash the yolks with the mayonnaise, mustard and cayenne; season with salt and black pepper. Spoon the yolk mixture into the egg white halves and dust with paprika.
Meat Balls and Crushed Potatoes
4 large russet potatoes, peeled and cubed Salt ½ pound each ground pork, veal and beef 1½ cups freshly grated Pecorino Romano cheese ½ to ¾ cup Italian bread crumbs (a couple of generous handfuls).5 1/3 cup plus a splash heavy cream 1 large egg, beaten Flat-leaf parsley, chopped (a generous handful) 4 cloves garlic, finely chopped 1 tablespoon Worcestershire sauce (eyeball it) ¼ teaspoon ground allspice (eyeball it) Freshly ground pepper ¼ cup extra-virgin olive oil (EVOO) 1 carrot, finely chopped 1 onion, finely chopped 1 bay leaf 2 tablespoons chopped fresh rosemary 3 tablespoons tomato paste 2½ cups beef broth
Extra! Extra!
Form leftover mashed potatoes into patties, coat with seasoned bread crumbs, then bake or fry.
Directions:
Preheat the oven to 425°. Place the potatoes in a pot, cover with cold water and cover the pot with a lid. Bring to a boil, then salt the water and cook the potatoes until tender, 12 to 15 minutes. Drain the potatoes and add them back to the pot.
While the potatoes are working, in a large bowl, combine the ground meats with ½ cup cheese, ½ cup bread crumbs, a splash of cream, the egg, parsley, half of the chopped garlic, the Worcestershire sauce and allspice; season with salt and pepper. Drizzle 1 tablespoon EVOO onto a baking sheet, form the meat mixture into 4 loaves about 1 to 1½ inches thick and place on the baking sheet. Drizzle with 1 tablespoon EVOO. Bake the loaves for 20 minutes.
While the meat loaves bake, in a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the remaining garlic, the carrot, onion leaf and cook until tender, 7 to 8 minutes; season with salt and pepper and the rosemary. Stir in the tomato paste and cook for 1 minute. Whisk in the broth and simmer until thickened. Discard the bay leaf.
Add the remaining 1/3 cup cream and 1 cup cheese to the potatoes and season with 1 teaspoon salt; smash to desired consistency. Divide the potatoes among 4 plates and make a small well in the center. Remove the meat loaves from the oven, turn in their sauce and set alongside the potatoes. Spoon extra sauce into the wells and over the meat loaves.
Extra! Extra!
Form leftover mashed potatoes into patties, coat with seasoned bread crumbs, then bake or fry.
Directions:
Preheat the oven to 425°. Place the potatoes in a pot, cover with cold water and cover the pot with a lid. Bring to a boil, then salt the water and cook the potatoes until tender, 12 to 15 minutes. Drain the potatoes and add them back to the pot.
While the potatoes are working, in a large bowl, combine the ground meats with ½ cup cheese, ½ cup bread crumbs, a splash of cream, the egg, parsley, half of the chopped garlic, the Worcestershire sauce and allspice; season with salt and pepper. Drizzle 1 tablespoon EVOO onto a baking sheet, form the meat mixture into 4 loaves about 1 to 1½ inches thick and place on the baking sheet. Drizzle with 1 tablespoon EVOO. Bake the loaves for 20 minutes.
While the meat loaves bake, in a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the remaining garlic, the carrot, onion leaf and cook until tender, 7 to 8 minutes; season with salt and pepper and the rosemary. Stir in the tomato paste and cook for 1 minute. Whisk in the broth and simmer until thickened. Discard the bay leaf.
Add the remaining 1/3 cup cream and 1 cup cheese to the potatoes and season with 1 teaspoon salt; smash to desired consistency. Divide the potatoes among 4 plates and make a small well in the center. Remove the meat loaves from the oven, turn in their sauce and set alongside the potatoes. Spoon extra sauce into the wells and over the meat loaves.
The Way South Breakfast
Ingredients:
8 medium flour tortillas
2 hass avocados
1 tablespoon fresh lemon juice
Salt and pepper
1/2 pound bacon
8 large eggs
8 ounces pepper jack cheese, shredded (about 2 cups)
One 15.5-ounce can black beans, rinsed
Waste not
Refrigerate leftover bacon fat and use in place of cooking oil.
Directions:
Place the tortillas in the oven in two stacks; heat to 200°. In a bowl, mash the avocados with the lemon juice; season with salt and pepper.
Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towels. Leave about 2 tablespoons bacon fat in the skillet, reserving the rest of the fat. Cut the bacon strips in half.
Working in 2 batches, in the skillet, cook the eggs over easy; transfer to a platter. Reserve the skillet.
Lay the tortillas on a work surface. Sprinkle each with 1/4 cup cheese; top with beans, 1 egg and bacon strips, then fold to enclose.
In the same skillet, heat 1 tablespoon reserved bacon fat over medium heat, add 4 quesadillas and cook, turning once, until crisp and golden, about 3 minutes. Repeat with more bacon fat and the remaining quesadillas; serve with the avocado mash.
8 medium flour tortillas
2 hass avocados
1 tablespoon fresh lemon juice
Salt and pepper
1/2 pound bacon
8 large eggs
8 ounces pepper jack cheese, shredded (about 2 cups)
One 15.5-ounce can black beans, rinsed
Waste not
Refrigerate leftover bacon fat and use in place of cooking oil.
Directions:
Place the tortillas in the oven in two stacks; heat to 200°. In a bowl, mash the avocados with the lemon juice; season with salt and pepper.
Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towels. Leave about 2 tablespoons bacon fat in the skillet, reserving the rest of the fat. Cut the bacon strips in half.
Working in 2 batches, in the skillet, cook the eggs over easy; transfer to a platter. Reserve the skillet.
Lay the tortillas on a work surface. Sprinkle each with 1/4 cup cheese; top with beans, 1 egg and bacon strips, then fold to enclose.
In the same skillet, heat 1 tablespoon reserved bacon fat over medium heat, add 4 quesadillas and cook, turning once, until crisp and golden, about 3 minutes. Repeat with more bacon fat and the remaining quesadillas; serve with the avocado mash.
What not to serve.
When having people over it is always easiest to serve quick items.
The problem is the mess that night and the next day. For example meatballs,chicken wings, and any saucy creative dish you put together.
The thing is that meatballs roll and chicken wings are saucy and very messy and there hands have to go somewhere, generally on your wall,couch and shoulder. Instead take a time to make a just as easy treat with much less mess. Easy alternatives include onion wraps for example. Made with cream cheese green onion and a piece of turkey,chicken or ham wrapped around it. There all also pre-made subs from the grocery store( just check the deli cooler) these subs are great pre-made and usally half the cost of other sub chains. Slice and serve add condiments to the side and viola your done.. Simple time saving tips to keeping the house and carpet that much cleaner.
The problem is the mess that night and the next day. For example meatballs,chicken wings, and any saucy creative dish you put together.
The thing is that meatballs roll and chicken wings are saucy and very messy and there hands have to go somewhere, generally on your wall,couch and shoulder. Instead take a time to make a just as easy treat with much less mess. Easy alternatives include onion wraps for example. Made with cream cheese green onion and a piece of turkey,chicken or ham wrapped around it. There all also pre-made subs from the grocery store( just check the deli cooler) these subs are great pre-made and usally half the cost of other sub chains. Slice and serve add condiments to the side and viola your done.. Simple time saving tips to keeping the house and carpet that much cleaner.
Saturday, February 20, 2010
The Top 5 + list
Here is the every day eats list.
(Ok so there area few more then 5, oh well).
5) Burger King- just because ,well there flame broiled you can really taste the fire there.
4) McDonalds - Ease of the drive thru - ok flavor, cheap, fast
3)Friday's, Bennigans, Apple B's - Atmopshere is great always ( and they serve alcohol) medium priced food and app's.
2) Olive Garden - Pasta + Bread + Olive Oil -Yum. Need I say more. Really.
1) Anything our wives make - This one's a gimme guys.
(Ok so there area few more then 5, oh well).
5) Burger King- just because ,well there flame broiled you can really taste the fire there.
4) McDonalds - Ease of the drive thru - ok flavor, cheap, fast
3)Friday's, Bennigans, Apple B's - Atmopshere is great always ( and they serve alcohol) medium priced food and app's.
2) Olive Garden - Pasta + Bread + Olive Oil -Yum. Need I say more. Really.
1) Anything our wives make - This one's a gimme guys.
Weekend Pizza.
Is there anything better then a Saturday with a great pizza and friends.
So many local eats offer a good pie, but 1 of my faves can easily be described as a outstanding pizzeria. A local business with long ties in the city ( you could say a staple in the community)and located near the heart of Downtown Grand Rapids, it's G.R.P.D Pizza and it supports local Police and Fire with cleverly named pie's, sub's, and dinners. For food that won't break the bank and has a sauce recipe that has never changed with amazing flavor and presentation. It is easily on my top 5 list.
www.grandrapidspizza.net
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