We have some great cooks in our family.
We like to try new recipes and tweak the old ones.
We're always asking each other, "Can I have your recipe?"
So we created a place to share the recipes that others ask for, the experiments that turn out well or the recipes that we fall back on because they're quick and yummy. Some of these recipes are original, some are gleaned from friends and some are blatantly copied from other sources.
All of them have been tested and found delicious.


Saturday, August 28, 2010

Blackened Chicken Quesadillas

(print this recipe)

4 boneless, skinless chicken breasts (5-6 oz. each)
2 T Cajun spice blend
4 flour tortillas (10")
2 cups fontina cheese, shredded, divided
Guacamole Salsa, recipe follows

Coat chicken with Cajun spice blend. Saute in oil in a large saute pan over medium heat until blackened, 4-5 minutes per side. Remove from pan, rest 5 minutes, then thinly slice across the grain.
Assemble quesadillas: First, coat a nonstick pan with cooking spray and heat over medium. Place tortilla in pan and sprinkle 1 side with 1/4 cup cheese, sliced chicken, and another 1/4 cup cheese. Fold empty side of tortilla over and cook until golden on each side, 2-4 minutes. Repeat process with remaining tortillas. Slice into wedges and serve with salsa.

Guacamole salsa Makes 2 cups

2 avocados, pitted, peeled, cut in chunks
2 Roma tomatoes, seeded, cut in chunks
1/4 cup red onion, diced
1/4 cup fresh lime juice
2 T chopped fres cilantro
Salt and pepper to taste

Toss all ingredients (except the avocado) together gently; set aside. Add the avocado just before serving so it won't get mushy.

Makes 4 quesadillas

Chicken with mango and ginger

(print this recipe)

1 large mango, peeled, pitted, and cut into 1/4 inch wedges
8 chicken cutlets (about 1 3/4 pounds total)
1 piece fresh ginger (1 inch), peeled and cut into matchsticks
1/3 cup fresh cilantro leaves
1 medium jalapeno, thinly sliced (this can be omitted if you want--it makes it pretty hot!)
coarse salt and ground pepper
2 tablespoons plus 2 teaspoons extra-virgin olive oil
lime wedges for serving

Preheat oven to 400. Place mango wedges in center of four 18-inch-long pieces of parchment (NOT wax paper). Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a "twist" or "envelope" (or whatever works for you as long as it's closed). Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18-20 minutes. Serve with lime wedges.