Flour tortillas
Fresh pineapple, sliced
2-3 chicken breasts
grated monterrey jack cheese
jalapeno, sliced (seeds & ribs removed if you don't want it spicy)
Cilantro
BBQ sauce
Adjust the ingredients according to how much you want to make & how much of each thing you want in your quesadillas - nothing complicated here.
Grill your pineapple slices and chicken breasts however you like to grill (outdoor, indoor grill pan, etc. I did mine on the George Foreman). A little s/p for the chicken is good & the pineapple doesn't need anything, just put it on the grill & let it get some golden grill marks. You could skewer it if you are afraid of it falling apart or down into the grill.
When the chicken is done, let it rest a couple of minutes then shred it or thinly slice it. Chop the pineapple into smaller, bite size pieces.
Now assemble your quesadillas: chicken, pineapple pieces, cheese. Then pour on some bbq sauce, add some cilantro and some jalapeno. Put the top tortilla on and bake in the oven, or in a skillet, however you usually make a quesadilla. We have a quesadilla maker.
Once the tortilla is browned and cheese melted, let it sit for a minute then cut into wedges (I use a pizza cutter). Serve with sour cream, pico de gallo, whatever you like.
These are so yummy! If you are in a pinch, you could use pineapple tidbits from a can, but drain them well. Also, even after sitting a few minutes these are so hot inside! The pineapples and cheese really hold the heat in, so don't burn your mouth!
Adapted from the Pioneer Woman's recipe
Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts
Thursday, July 1, 2010
Monday, June 14, 2010
Yogurt
Have you ever made your own yogurt? Did you know you could make your own yogurt? I was curious about this b/c my kids like yogurt and its not exactly cheap and they put tons of sugar in it. I researched it a little online and there are tons of websites that will tell you how you can do it. I decided to experiment with the crockpot method b/c it seemed the simplest. It did not turn out perfectly the first time, but not bad. It was just a little runny which may have been my yogurt starter or may have been that it was not warm enough for the "incubating" period. Anyway, if you think I'm crazy and no way are you going to bother making your own yogurt, I understand and I'll see you with my next post. Otherwise, if you are curious or a little interested, read on.
The recipe/method I used came from a site called Nourishing Days. You can click on that link to read her actual post - and many of the comments that followed were helpful. This is basically how it goes:
1. Turn your crockpot on LOW and add 1/2 gallon milk (skim is fine)
2. Heat on LOW for 2 1/2 hours - you are looking for a temperature of 180 degrees before moving on to the next step...
3. Turn off the crockpot and unplug it. Let it cool with the lid on for 3 hours. The temperature you are now looking for is 110-115 before moving on to the next step...
4. Remove 1-2 cups milk and place in a bowl. To this add 1/2 cup plain yogurt w/live active cultures and mix very well (I think this is where I went wrong - I used Dannon, which the ingredients says has live cultures, but I guess not enough. After researching more, there should be a "live active cultures" seal stamped on the container. Stonyfield Farms seems to be a good starter that other people use, so that is what I will try next time.)
5. Pour yogurt/milk mixture back into crockpot and mix thoroughly with a whisk.
6. Put lid back on crock & wrap entire crock in 1-2 thick bath towels.
7. Let culture overnight 8-12 hours (or longer if you want it thicker)
8. Stir and store in containers of your choice. Reserve 1/2 cup to use for your starter for the next batch.
9. Refrigerate at least 8 hours before using.
I stored mine in small 4 or 6 oz containers (can't remember if they are Glad or Ziploc, but you know what I mean). That way the kids could still have their own personal yogurt. This is also where you can experiment with different flavors by adding mix ins. Some suggestions are vanilla extract, jam, powdered drink mixes (Nesquick or Crystal Light, etc), jello powder, pudding mix (this helped make it thicker too). Or just use it plain for smoothies, on top of fruit, with granola or as a substitute for sour cream on tacos, etc.
**After making it a few times now, I have found my kids don't like it unless it's thick like the kind from the store. So I add & whisk in 3/4 cup milk powder in the very beginning with the regular milk.
I'm curious if anyone else has tried this (or if they will try it), so please comment! If you are going to try it I would recommend reading a little more online , but don't overwhelm yourself. This seemed to be the simplest method.
The recipe/method I used came from a site called Nourishing Days. You can click on that link to read her actual post - and many of the comments that followed were helpful. This is basically how it goes:
1. Turn your crockpot on LOW and add 1/2 gallon milk (skim is fine)
2. Heat on LOW for 2 1/2 hours - you are looking for a temperature of 180 degrees before moving on to the next step...
3. Turn off the crockpot and unplug it. Let it cool with the lid on for 3 hours. The temperature you are now looking for is 110-115 before moving on to the next step...
4. Remove 1-2 cups milk and place in a bowl. To this add 1/2 cup plain yogurt w/live active cultures and mix very well (I think this is where I went wrong - I used Dannon, which the ingredients says has live cultures, but I guess not enough. After researching more, there should be a "live active cultures" seal stamped on the container. Stonyfield Farms seems to be a good starter that other people use, so that is what I will try next time.)
5. Pour yogurt/milk mixture back into crockpot and mix thoroughly with a whisk.
6. Put lid back on crock & wrap entire crock in 1-2 thick bath towels.
7. Let culture overnight 8-12 hours (or longer if you want it thicker)
8. Stir and store in containers of your choice. Reserve 1/2 cup to use for your starter for the next batch.
9. Refrigerate at least 8 hours before using.
I stored mine in small 4 or 6 oz containers (can't remember if they are Glad or Ziploc, but you know what I mean). That way the kids could still have their own personal yogurt. This is also where you can experiment with different flavors by adding mix ins. Some suggestions are vanilla extract, jam, powdered drink mixes (Nesquick or Crystal Light, etc), jello powder, pudding mix (this helped make it thicker too). Or just use it plain for smoothies, on top of fruit, with granola or as a substitute for sour cream on tacos, etc.
**After making it a few times now, I have found my kids don't like it unless it's thick like the kind from the store. So I add & whisk in 3/4 cup milk powder in the very beginning with the regular milk.
I'm curious if anyone else has tried this (or if they will try it), so please comment! If you are going to try it I would recommend reading a little more online , but don't overwhelm yourself. This seemed to be the simplest method.
Tuesday, October 20, 2009
Chicken Tacos with Spicy Grape Salsa
I wasn't sure about this one, but I tried it anyway and even the kids ate it. Justin added hot sauce and we added some sour cream between the chicken and the salsa to hold it all together and give it some extra moisture.
3 cups seedless red grapes (about 1 1/2 pounds), chopped
1 red onion, finely chopped
1 to 2 jalapeño chiles, seeded and finely chopped
1/2 cup chopped cilantro
Juice of 1 lime
Salt and pepper
One 12-count package taco shells
One 2 1/2-pound rotisserie chicken, skin discarded and meat shredded
1 red onion, finely chopped
1 to 2 jalapeño chiles, seeded and finely chopped
1/2 cup chopped cilantro
Juice of 1 lime
Salt and pepper
One 12-count package taco shells
One 2 1/2-pound rotisserie chicken, skin discarded and meat shredded
Directions:
1.Preheat the oven to 350°. In a medium bowl, combine the grapes, onion, jalapeño, cilantro and lime juice. Season with salt and pepper.
1.Preheat the oven to 350°. In a medium bowl, combine the grapes, onion, jalapeño, cilantro and lime juice. Season with salt and pepper.
2.Place the taco shells on a baking sheet and heat in the oven for 3 to 4 minutes. Place the chicken in a medium bowl and microwave at high power until warmed through, about 30 seconds; stir in 1/2 cup grape salsa.
3. Divide the chicken mixture among the 12 taco shells and top with more grape salsa.
Thursday, November 20, 2008
Banana Cream Pie
5 egg yolks
1/2 cup sugar
3 TB cornstarch
1/4 tsp salt
2 1/2 cups milk
4 TB butter, cut in pieces
1 1/2 tsp vanilla
3 bananas
1 1/2 tsp lemon juice
1 pie crust, baked & cooled
whipped cream
Prepare ice bath & set aside
To make the custard:
1. In medium bowl whisk egg yolks, sugar, cornstarch & salt
2. In medium saucepan, bring milk just to a boil. Remove from heat and temper the egg mixture(whisk in about 1/2 cup of hot milk into egg mixture to warm it up, then gradually add the egg & milk mixture to the milk in the pan - this just prevents the hot milk from "scrambling" the eggs)
3. Place over medium high heat & bring to a gentle boil, stirring constantly with a rubber spatula, until thick. Once it starts boiling, use a whisk and stir constantly for about 1 minute.
4. Remove from heat and whisk in butter pieces one at a time until melted. Add vanilla & whisk until smooth.
5. Strain through a fine sieve into medium bowl, put over ice bath to cool. Stir occasionally. At this point you can cover it and save it for the next day - place plastic wrap directly on the surface of the custard to preven a film from forming on the surface.
6. Slice 2 bananas 1/4 inch thick. Add lemon juice & toss to coat. Arrange in the bottom of pie crust. Spread cooled custard over bananas & smooth the surface.
7. Cover, with plastic wrap touching the surface of the custard and refrigerate at least 2 hours or overnight.
8. Top with whipped cream just before serving. Serve with slices of remaining banana.
Source: My Aunt Kathy used to make banana cream pie every year for Thanksgiving, this recipe is the closest to my memory of it that I have tried, and I think it was either from a baking class at school or found on the internet. Its more work than a boxed-pudding mix "banana cream pie," but its worth it
1/2 cup sugar
3 TB cornstarch
1/4 tsp salt
2 1/2 cups milk
4 TB butter, cut in pieces
1 1/2 tsp vanilla
3 bananas
1 1/2 tsp lemon juice
1 pie crust, baked & cooled
whipped cream
Prepare ice bath & set aside
To make the custard:
1. In medium bowl whisk egg yolks, sugar, cornstarch & salt
2. In medium saucepan, bring milk just to a boil. Remove from heat and temper the egg mixture(whisk in about 1/2 cup of hot milk into egg mixture to warm it up, then gradually add the egg & milk mixture to the milk in the pan - this just prevents the hot milk from "scrambling" the eggs)
3. Place over medium high heat & bring to a gentle boil, stirring constantly with a rubber spatula, until thick. Once it starts boiling, use a whisk and stir constantly for about 1 minute.
4. Remove from heat and whisk in butter pieces one at a time until melted. Add vanilla & whisk until smooth.
5. Strain through a fine sieve into medium bowl, put over ice bath to cool. Stir occasionally. At this point you can cover it and save it for the next day - place plastic wrap directly on the surface of the custard to preven a film from forming on the surface.
6. Slice 2 bananas 1/4 inch thick. Add lemon juice & toss to coat. Arrange in the bottom of pie crust. Spread cooled custard over bananas & smooth the surface.
7. Cover, with plastic wrap touching the surface of the custard and refrigerate at least 2 hours or overnight.
8. Top with whipped cream just before serving. Serve with slices of remaining banana.
Source: My Aunt Kathy used to make banana cream pie every year for Thanksgiving, this recipe is the closest to my memory of it that I have tried, and I think it was either from a baking class at school or found on the internet. Its more work than a boxed-pudding mix "banana cream pie," but its worth it
Friday, August 8, 2008
Chicken Pineapple Fajitas
8 6-inch flour tortillas
4 1-inch slices pineapple
1 lb boneless skinless chicken breasts
2 small, red or orange peppers, seeded, cut in strips
2 tsp Jamaican Jerk seasoning
1/8 tsp pepper
1 TB cooking oil
fresh cilantro
fresh lime juice
1. Preheat oven to 350 degrees F. Wrap tortillas in foil
and heat in oven. Meanwhile, coat a 12-inch nonstick
skillet with cooking spray; heat over medium-high. Add
pineapple slices; cook 4 to 6 minutes, until browned,
turning once. Remove. Cut pineapple into bite sized pieces.
2. Cut chicken in strips; toss with sweet peppers; jerk
seasoning, and pepper. Heat oil in skillet; add chicken and
peppers. Cook and stir over medium-high 4 to 6 minutes,
until chicken is no longer pink.
3. Remove from heat. Combine with pineapple and serve on warmed tortillas with chopped cilantro and lime juice.
What I did: I used pineapple tidbits, from a can instead of fresh. I couldn't find the Jamaican jerk seasoning, so I just made it w/o. It probably would have been even better with it. Justin requested sour cream, so you could add that too.
Source: Better Homes & Gardens Dinnertime
4 1-inch slices pineapple
1 lb boneless skinless chicken breasts
2 small, red or orange peppers, seeded, cut in strips
2 tsp Jamaican Jerk seasoning
1/8 tsp pepper
1 TB cooking oil
fresh cilantro
fresh lime juice
1. Preheat oven to 350 degrees F. Wrap tortillas in foil
and heat in oven. Meanwhile, coat a 12-inch nonstick
skillet with cooking spray; heat over medium-high. Add
pineapple slices; cook 4 to 6 minutes, until browned,
turning once. Remove. Cut pineapple into bite sized pieces.
2. Cut chicken in strips; toss with sweet peppers; jerk
seasoning, and pepper. Heat oil in skillet; add chicken and
peppers. Cook and stir over medium-high 4 to 6 minutes,
until chicken is no longer pink.
3. Remove from heat. Combine with pineapple and serve on warmed tortillas with chopped cilantro and lime juice.
What I did: I used pineapple tidbits, from a can instead of fresh. I couldn't find the Jamaican jerk seasoning, so I just made it w/o. It probably would have been even better with it. Justin requested sour cream, so you could add that too.
Source: Better Homes & Gardens Dinnertime
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