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Pulled Chicken Quesadillas
Quesadillas are very popular in our household. My daughter absolutely loves them. I don’t have a problem making them for her as I use whole wheat tortillas and low fat cheese. I usually pair them with snow peas or a salad on the side and we are both happy.
My daughter loves to take them for lunch to school.. I guess she doesn’t mind eating cold quesadillas. I also make them for dinner and try to change them up a bit. This particular one, I made with pulled chicken. I started with chicken thighs and marinated them with some smoked paprika and chipotle pepper. If you don’t want to put in the work, you could buy rotisserie chicken and doctor it up.. but nothing like making the pulled chicken at home.. it is delicious. I bought chipotle lime tortillas from Trader Joes. They have a wonderful flavor and a nice kick. I filled the tortillas with some low fat mozzarella cheese and the pulled chicken. I served it with rice and peach salsa… recipes to follow. It was a delicious meal…
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Mango and Nectarine Salsa
I love making salsas in the summer. In fact any time any one is coming over, I find myself making salsa to serve with tortilla chips. I know it is very easy to buy really great salsas in the store, but … nothing like homemade salsa. First of all it tastes a lot fresher (obviously) and a lot tastier. The jarred variety always has a particular ‘old’ flavor about the salsa that I don’t care for. Don’t get me wrong… I do have the store bought variety in my fridge that I use in a bind but I prefer to make my own.
So, when some friends were coming over for a barbecue, I decide to raid my fridge and make a mango and nectarine salsa. I chopped everything fine including the onion and the cilantro. To make things interesting, I decided to roast the jalapenos. It gave the sauce a milder, nuttier flavor.
It was a big hit with the tortilla chips but it would be fabulous with any meat or fish.. or even tacos.. Try this one next time you are in the mood for something delicious and fresh..
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Mexican Style Rice and Fish
I love making one pot meals- they are easy to make, easy to clean and usually very tasty. The dish needs to be cooked properly in order to taste really really good. This one is a winner. Since I made the tomatillo sauce from La Esquina, I wanted to make a delicious one pot meal out of it. I realized I had done all the work already.. all the flavor was in the sauce including garlic, onions and cilantro. I just needed to figure out how I was going to use it.
I decided on a rice dish. I bought some cod and sauteed the filets in a heavy saucepan. I then sauteed the green sauce in the same pot to retain the fish flavor. I added the rice and the broth. I topped it all with the fish and peas… that was it! Before I knew it, I had a delicious one pot meal. I served it with a big green salad and some Malbec rose!
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Linguini with Shrimp and Sausage
Another delicious pasta. Shrimp and sausage is a great combination..
- 2 tablespoons extra virgin olive oil
- 4 chicken sausage links, sliced
- 2 medium shallots, chopped
- 3 garlic cloves, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon tomato paste
- 3 cups tomato sauce
- 1 pound medium shrimp, cleaned and deveined
- Salt
- ½ cup fresh parsley, chopped
- 2 to 3 cups cooked pasta
Heat a wide frying pan with olive oil. Add the sausage and brown on medium heat for 2 to 3 minutes. Take out and keep aside. Add the shallots, garlic and rosemary. Saute on medium heat for 3 to 4 minutes. Add the tomato paste and cook for a minute. Add the tomato sauce and bring to a boil. Lower heat to a simmer and add the sausage. Cook with the lid for about ten minutes. Add the shrimp and cook for 4 to 5 minutes making sure not to over cook. Add salt and parsley. Serve with pasta.
Sausage Ragu with Red Wine
I haven’t posted a pasta dish in a while. So, here is one…
- 2 tablespoons extra virgin olive oil
- 2 medium shallots, chopped
- 3 to 4 garlic, chopped
- 4 to 5 links chicken sausage, casing off and crumbled
- 1 tablespoons fresh rosemary, chopped
- ½ cup red wine (something you are drinking)
- 1 tablespoon tomato paste
- 2 cups tomato sauce
- Salt
- 2 to 3 cups cooked pasta, al dente
Heat a wide frying pan with the olive oil and add the shallots and garlic. Saute on medium heat for 2 to 3 minutes. Add the sausage and sauté on medium high heat, stirring constantly for 3 to 4 minutes. Add the rosemary and red wine to deglaze the brown bits off the bottom of the pan. Add the tomato paste and cook for a minute. Add the tomato sauce and mix well. Bring to a boil and simmer on lower heat and cover with lid. Cook for 15 to 20 minutes. Check for seasonings and serve on pasta.