Wednesday, August 31, 2011

Chicken and Black Bean Quesadillas

I know this isn't the greatest picture but I promise these quesadillas are so good. My husband was out of town a few weeks ago and I wanted to make something low maintenance for dinner since it was just me and the kids. I wanted to make something that was kid friendly but also something that I would enjoy. So I came up with this chicken mixture and made quesadillas. It was so delicious; so much better than I expected it to be. It was probably the best quesadilla I've ever had! The best part was there was enough left over for us to have it for dinner the next night. Bonus!

Chicken and Black Bean Quesadillas
1 lb chicken breast, cut into cubes
1/2 bell pepper, diced
2 green onions, sliced
1 can black beans, rinsed and drained
1/3 cup salsa
1/3 cup sour cream
2 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
shredded cheese

Heat 1 Tbsp olive oil in a large skillet. Add chicken and cook for about 5 minutes. Add bell pepper and green onions and cook until chicken is cooked through. Stir in beans, salsa, sour cream, chili powder, cumin, and salt. Heat through, about 10 minutes. Heat a griddle or non-stick skillet over medium heat. Place tortilla on griddle. Place cheese on the top half of the tortilla. Top with chicken mixture. Fold up bottom of tortilla, making a half circle. Heat until bottom is lightly browned. Flip quesadilla and cook on the other side until lightly browned. Cut into triangles.

Makes about 8 quesadillas

Wednesday, August 17, 2011

Slow Cooker Orange Hoisin Chicken

Slow Cooker Orange Hoisin Chicken
2 lb boneless skinless chicken breasts
2 Tbsp frozen orange juice concentrate
1/4 cup honey
2 Tbsp soy sauce
2 Tbsp hoisin sauce
3 slices fresh peeled ginger
3 cloves garlic, minced
1 Tbsp sesame oil
1 Tbsp cornstarch
1 Tbsp cold water
1 Tbsp sesame seeds, toasted
sliced green onions

Combine orange juice concentrate, honey, soy sauce, hoisin sauce, ginger, garlic, and sesame oil. Pour into a large ziploc bag. Add chicken and coat evenly. Transfer chicken to crock pot and pour remaining sauce on top. Cover and cook on low heat for 5-7 hours.

Transfer chicken to a plate and cover with foil to keep warm. Strain sauce into a saucepan. In a small bowl, mix together cornstarch and water. Bring sauce to a boil. Reduce heat and add cornstarch mixture into sauce. Cook, stirring frequently, until sauce is thickened, about 1-2 minutes. Pour some of the sauce over the chicken. Serve the remaining sauce at the table. Serve chicken over rice. Top with toasted sesame seeds and sliced green onion. 

Recipe adapted from Mel's Kitchen Cafe

Thursday, August 11, 2011

Baby Girl Shower

This week I threw a pink baby shower for my sister. She has 3 boys and she's finally having a girl! I had so much fun planning this shower and trying to make everything pink. We served tortilla roll-ups, strawberry spinach salad, pink punch, watermelon, mini cupcakes, and oreo truffles dipped in pink chocolate. The food was delicious and the shower was a huge success!
Me and my sister

 The food....
These oreo truffles are to die for! I was especially excited that I found pink chocolate to dip them in :)

Who doesn't love a mini cupcake? 

Wednesday, August 10, 2011

Tortilla Roll-Ups

Tortilla Roll-Ups
7-8 burrito size flour tortillas
8 oz cream cheese, softened
1 cup sour cream
1 can (4 oz) diced green chiles
3 Tbsp sliced green onion
3 Tbsp diced red bell pepper
1/4 cup chopped cilantro
1 cup shredded cheddar cheese
21-24 pieces of thinly sliced ham

Mix together cream cheese, sour cream, green chiles, green onion, red bell pepper, cilantro, and cheese. Spread a thin layer on each tortilla. Top with 2-3 pieces of ham. Roll up tightly and place seam side down. Cover tightly and refrigerate for at least 2 hours. When ready to serve, cut into 1/2" slices.

Makes 70-80 roll-ups

Recipe adapted from Southern Food

Wednesday, August 3, 2011

Tilapia with Cilantro Cream Sauce

Tilapia with Cilantro Cream Sauce
6-8 tilapia filets
1 Tbsp melted butter
salt and pepper to taste
1 Tbsp olive oil
1 clove garlic, minced
2 green onions, sliced
1/4 cup cilantro, chopped
1 cup heavy cream
1 Tbsp lime juice

Preheat oven to 375. Line a baking sheet with foil and spray with cooking spray. Brush tilapia filets with butter and place on prepared baking sheets. Sprinkle with salt and pepper. Bake for 20-25 minutes.

To make cream sauce, heat olive oil in a medium saucepan. Add garlic and green onions and saute for 1-2 minutes. Stir in cilantro, cream, and lime juice. Season with salt and pepper to taste. Simmer for 3-4 minutes until sauce is slightly thickened. Drizzle sauce over tilapia. 

Recipe adapted from Southern Food

Tuesday, August 2, 2011

Itty Bitty Cinnamon Roll Bites

It was my 5 year old's turn to pick the treat for Family Home Evening and he said he wanted cinnamon rolls. I didn't really feel like making cinnamon rolls so I found this recipe on Picky Palate. They were very easy to make and my kids even helped. It was a fun family night activity for us to all make dessert together. These little cinnamon rolls were a big hit with my kids too. The whole pan was gone within five minutes!

Printable Recipe

Itty Bitty Cinnamon Roll Bites
1 (12 oz) can refrigerated biscuits
3 Tbsp softened butter
1/4 cup light brown sugar
2 tsp cinnamon
6 Tbsp heavy cream
1 cup powdered sugar

Preheat oven to 350. Spray a baking sheet with cooking spray. Set aside. Unroll biscuits onto a clean countertop. Press dough out into 3" wide circles. Spread each piece of dough with softened butter. Top evenly with brown sugar and cinnamon. Starting at the bottom of each piece, roll up jelly roll fashion and place seam side down on the counter. Cut into 1/2" slices and place on baking sheet. Bake for 16-20 minutes. Whisk together cream and powdered sugar. Drizzle over hot rolls. Let cool for 5 minutes before serving.

Makes about 50-60 rolls

Recipe adapted from Picky Palate


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