Take a look at this little beauty! That is the delicious inside of my chicken quesadillas before I put the top on. I usually use whatever meat I have leftover in my fridge (steak, chicken, pulled pork, etc), and in this case I used leftover grilled chicken.
1 sweet onion chopped or sliced, whatever you prefer
Several sweet peppers sliced into rings or 1 bell pepper sliced
1 jalapeño sliced into rings
1 garlic clove chopped
2 T butter
Salt and pepper
Chopped meat of your choice (about 1/2 cup per quesadilla)
Mixed shredded cheese
1. Put your peppers, onions, salt, pepper, drizzle of olive oil, and butter in a skillet. Sauté about 15 minutes on medium to high heat, then add garlic and sauté another five minutes.
2. In a different skillet you can either drizzle a little olive oil in it or rub with a little butter to get it ready for the tortilla. Place tortilla in, sprinkle with one layer of cheese, and put as much meat and veggies as you want on there.
3. Put another layer of cheese on top of the meat and veggies and put another tortilla on top. *Note* I used flour for my husband and corn tortillas for me. I let them cook a little longer in a little extra butter and got it nice and crispy. Let me tell ya, it was delicious!
4. Flip that bad boy over and allow both sides to become deliciously golden. That was so easy, I bet you didn’t even have to set your wine glass down!
Every week (or just about) I make this soup with leftovers from what I’ve cooked the few days before. I call it “pantry soup” because it’s something you can use almost anything in your pantry for, and super simple to make. Usually, I take whatever leftover meat (grilled chicken in this case, but feel free to use grilled pork, leftover steak, or keep it vegetarian and leave out the meat which I do as well sometimes) and add it to a plethora of vegetables and seasonings from my freezer/pantry and serve it over cornbread. It’s super simple and very good! Even my very picky 1 year old loves it.
Chopped up leftover meat (or none if you’re doing meat free)
1 onion chopped
2 cloves of garlic chopped
1 potato chopped (in this case I used a sweet potato, but I also use red potato, purple potato, or whatever is in my pantry and desperately needs to be cooked before it goes bad)
1 bag of frozen vegetables (in this recipe I used a bag of mixed frozen veggies, but use whatever you’ve got. If you have baby carrots in the fridge chop those babies up and throw in a can of corn. Use whatever you have!)
1 can of beans – do not drain prior to putting in soup – (I used Great Northern Beans here, but use pinto, black, etc.)
1 can of diced tomatoes
1 can diced green chiles
1 tsp Italian seasoning
1 tsp garlic salt
1/4 tsp cumin powder (optional for smoky flavor)
1 chicken bouillon cube
About 3 cups of water
Drizzle of olive oil
1. Throw your chopped onion, garlic salt, pepper to taste, and olive oil in a pot and saute on medium high for about 15 minutes. Then add chopped garlic and saute a few more minutes. Then add all your veggies in there.
2. Chop up your leftover meat and throw that in there as well. In this case, it was leftover grilled chicken.
3. Add your canned goods to your soup mix, Italian seasoning, cumin powder, chicken bouillon, and water. You want to use enough water that everything is covered by about 1/2 inch. Bring to a boil and let it simmer with the lid on for an hour before serving. I like to serve mine over cornbread and top with chopped green onions and Louisiana hot sauce! Yum!
Do you ever have one of those days where you look at your bank account and go “Ahhhhhhhhh!”? Well fear not because this is one of the cheapest meals you can make for your family or even a crowd, and it’s absolutely delicious! Mexican is my favorite type of food to eat (and cook) and this will be a forever favorite whether I have $10 or $10,000 in my account!
Canola or vegetable oil
Can of refried beans
Fresh diced tomatoes
Chopped onion (I like purple with these)
Tony Chachere’s Seasoning (optional)
1. Pour oil into a skillet about 1/3 of the way up the side. Heat on medium to high heat for about ten minutes before putting in 1-2 corn tortillas. You’ll want them to be beside each other, not overlapping. You’ll fry these anywhere from 8-15 minutes depending on the temperature of your oil. Flip them over several times using tongs to ensure equal cooking on both sides. You’ll know they’re done when they are golden and crisp like a chip.
2. Once tortillas are cooked take out and place onto a cookie sheet lined with paper towels. Season one side with Tony Chechare’s seasoning and place in the oven at 200F. This will keep them warm and crispy while you’re cooking other batches.
3. Once you’re done with your tortillas place refried beans in a microwave safe bowl and microwave on high for one minute with a handful of cheese. Feel free to also season with salt and pepper should you feel the need.
4. Using a knife spread heated cheesy refried beans in a thin layer on your chalupa (or tostada – I’ve heard it called both). Then top with another sprinkle of cheese, lettuce, tomato, onion, and sour cream if desired. You can add meat to these if you like on top of the bean mixture, but I like to keep mine cheap and simple! However, my husband topped his with leftover chili, and of course you could always add shredded chicken or taco meat as well for more traditional meat toppings.
I love grilling chicken thighs and have them at least once a week in our house. I’m always looking for new ways to serve them since we have them so often and on the lookout for tasty new ways to season them. When my parents came back from vacation in St. Martin they were raving about how the French and the Dutch chefs there cooked their BBQ. They use Spanish style seasonings (GOYA brand) on their meat before grilling and the unique blend of seasonings gives the meat a really delicious and different flavor. My parents are foodies and whenever they travel to new places and eat something tasty they almost always find some way back to the chef and get his recipes out of him. I can’t tell you how many times my mom has come back from vacation and spent half the time talking about her vacation telling me about all the new foods they tried and recipes/ideas they’ve brought back. This grilled chicken thigh recipe is so simple anyone can do it and only requires three seasonings.
GOYA brand Sazonador Total “The Perfect Seasoning”
GOYA brand Adobo “All Purpose Seasoning With Pepper”
GOYA Sazon “Con Culantro y Achiote” (This comes in a small box with little packets of seasonings inside the box. Note which flavor used here because there are several different ones.)
1 package boneless skinless chicken thighs
1. I like to season my chicken first thing in the morning after I wake up so the chicken has all day to marinate in this yummy goodness before I grill it. It’s not 100% necessary, but it sure does make a difference in taste I think. I like to line a cookie sheet with foil and spray with cooking spray and season both sides of the chicken liberally with all three seasonings. Once both sides of chicken are seasoned cover with plastic wrap and place in the fridge until ready to grill. **Note** Use 1/2 of Sazon packet on one side of the chicken, 1/2 on the other.
2. Once your chicken is ready to cook you have a couple different options:
– Get your grill going and either cook on grates of grill or cook on foil piece chicken has been sitting on that has been sprayed with cooking spray. Cooking directly on grates will leave grill marks and give the outside a little crustier texture and cooking on the foil will leave chicken slightly juicier and no grill marks. It’s really up to you how you like your chicken.
– If you don’t have a grill you can cook this in the oven leaving chicken on foil and cookie sheet at 425 for about 40-45 minutes.
Whatever you do, don’t overcook your chicken. Boneless skinless chicken thighs are some of the tastiest and juiciest cuts of meat and the worst thing you can do is overcook it. Keep an eye on your chicken and cut into it to see if it’s finished. I’ve never once checked the temp of my chicken (I don’t even own a thermometer) but if you feel so inclined the temp the FDA recommends chicken to be is 165 F. However, once you take the chicken off it will “carry over” cook which means the temp will continue to rise and cook on the inside even though you have taken it off the heat. So if you’re standing there with your thermometer take it off at about 160 so it doesn’t cook too much and dry out. If you’re like me and not going to do any of that, do it the simple way and just cut into a piece of chicken as a test piece and see if it’s done. If so, have a little snack, no one’s lookin 🙂
I’m so excited for this fall weather and all the yummy foods that go with it. I love making a yummy dinner of fried chicken with mashed potatoes, and this recipe is slightly healthier than most fried chicken recipes because it uses whole wheat flour versus white flour. It’s better for you and you really cannot tell a difference whatsoever in taste.
The key to juicy and tender fried chicken is to marinate it in buttermilk. I usually marinate mine overnight in a ziplock bag that I place in a bowl in the refrigerator but if you start marinating the morning of the day you’re going to cook it that’s alright too. Pour just enough buttermilk in there to cover whatever you’re cooking. This recipe cooked 10 chicken thighs for me and I purchased one of those value sized Pilgram’s Pride chicken thigh packages which is roughly 2 1/2 lbs of chicken. You can substitute your favorite cut of chicken (breast, tenders, drumsticks, wings) in place of the thighs for this recipe. Whatever cut you get I highly recommend you get with skin and bone because the skin helps the batter stick and makes for a tastier crust. However, for a lower calorie idea use tenders which are boneless and skinless.
Roughly 2 1/2 pounds of your favorite chicken cut (this recipe used 10 thighs with bone/skin)
Buttermilk (I used 1/2 a quart to marinate all the thighs)
4 cups whole wheat flour
1 tablespoon each of garlic salt, paprika, and pepper
Your favorite frying oil (I like to use sunflower oil because it’s better for you to fry foods in – see http://www.medicalnewstoday.com/articles/240753.php)
1. Pour enough oil in a pot or dutch oven so that it rises 1-1 1/2 inches from the bottom. Heat just slightly above medium heat on your stove top. If you’re the technical type with a thermometer you want to get the oil to 350 degrees. Note: you never want to pour oil more than halfway up whatever you’re frying in – this is how oil bubbles over and kitchen fires happen!
2. In a ziplock bag combine flour and seasonings and shake well. Once distributed place 3-4 pieces of chicken in the flour and shake well until chicken pieces are well covered with flour.
3. Once your oil is heated properly (I always dust a little flour mix into oil and see if it starts frying/bubbling since I never use a thermometer) get your chicken pieces ready to drop in by shaking off any excess flour. Place 3-4 pieces of chicken in and allow to fry for 10 minutes or so until you flip to the other side. You’ll want to make sure you’re not overcrowding your pan because this can cause the temperature to drop and then you won’t get a crispy crust. It will take anywhere between 15-30 minutes to fry your chicken based on the size and density of the pieces you’re cooking. For example, a chicken wing will be finished much faster than a chicken breast or thigh. Also whenever a bone is in the chicken it will take longer to cook as well.
4. Once your chicken is done (I always just take out a piece and cut into it to see if it’s done, but again if you’re the technical type with a thermometer the temp you’re looking for is 165 F) take out and place onto a baking sheet lined with paper towels to allow it to drain. Salt immediately with a pinch of salt and place in your oven at 200 F to keep warm. This will keep crust crispy if you’re cooking several batches of chicken before serving.