Traditional quesadillas made with corn tortillas and delicious salsa recipe.
Quesadillas are super easy to make. We first grilled our marinated chicken and cut it into thin strips. We put the gluten free corn tortillas on the griddle and sprinkled a thick layer of cheese on each tortilla. Then, we layered chicken strips and more cheese on top. Finally, we grilled and flipped the tortillas and cut them into wedges.
For the salsa, we cut up two tomatoes, one jalapeno, and one onion into small, thin slices. We mixed all the tomatoes, jalapeno, and onion into a large bowl with cilantro and salt. Finally, stir all of it together and let it sit for at least ten minutes. The longer you let it sit the more juices come out of the tomato and the more flavorful it becomes.
Cabbage Salsa is a delicious Mexican treat that is really easy to make. It’s great with tortilla chips and also goes well on chicken tacos! We made it from left over veggies in our fridge.
- 1/4 head of cabbage, finely sliced or shredded
- 2 medium tomatoes
- 1/2 sweet onion
- 1/2 jalapeno pepper
- cilantro (optional)
Finely slice or shred the cabbage. Dice the tomatoes, onion, and pepper. Combine with the cabbage and add the juice of the lime. Sprinkle with salt.
This is best made at least an hour ahead of time so that the flavors can combine. The salt will draw out some of the juices from the cabbage and tomatoes over time.
Sour cherries sprinkled with sugar and rolled into filo dough. A delicious combination yet easy to make! Depending on how sour or sweet your cherries are, you may need more or less sugar. But no matter what your measurements are, this dessert is guaranteed to be delicious!
- 4 cups cherries
- filo dough
Take out the seeds from the sour cherries. Take a sheet of filo dough and dap oil on it. Repeat this for another sheet. Then, about an inch from the edge of the shorter side, sprinkle breadcrumbs (about an inch wide) down the side; the breadcrumbs keep the filo dough from getting soggy. Layer the cherries on top of the breadcrumbs. Generously sprinkle sugar over the sour cherries. Roll up the filo dough and place in an oiled pan. Repeat this until you use up all of the cherries (about 4 times).
Bake in the oven at 390F for about 40 minutes (the top of the pastry should be golden brown). Enjoy this yummy dessert!
Looking for a delicious and easy-to-make Chinese dish? What better to try than pork lo mein? This yummy meal combines the stringiness of egg noodles, the crunchiness of bean sprouts, and the savory sweetness of vegetables to make a meal worth making again (and again).
- 1 lb boneless lean pork, cut into thin strips
- 24 oz egg noodles
- 3 tbsp canola oil
- 4 tsp finely chopped garlic
- 2 tsp finely chopped fresh gingerroot
- 2 carrots, cut into short, thin strips
- 8 oz mushrooms, finely sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tsp salt
- 8 fl oz chicken broth
- 14 oz bean sprouts
- 2 tbsp finely chopped scallions
- 1 1/2 tbsp soy sauce
- dash of sesame oil
- 1/2 tsp black pepper
First, pour the soy sauce and sesame oil into a large plastic bag; add the black pepper. Place the shredded pork into the bag as well, and securely close the bag. Tumble the pork around in the ziploc bag until most of the liquid is absorbed. Set aside.
Prepare the egg noodles as directed on the package. Set this aside as well.
Heat 1 tablespoon of the oil in a pan. Add the pork and stir-fry until it becomes a light brown color. Remove from the heat and set aside.
In a clean deep pan, heat the rest of the oil and stir-fry the garlic and gingerroot for about half a minute (garlic burns very easily, so be careful!). Add in the carrots and cook for a minute or two. Next, add the mushrooms and cook for about a minute before putting in the bell peppers. After a few minutes add the pork, salt, and chicken broth. Cook until at least half of the chicken broth has evaporated.
Toss the pork and vegetable mixture into the eggs noddles and put on medium heat. Stir to combine the ingredients. Add the bean sprouts and then the scallions. Stir until well combined. Serve with soy sauce and enjoy!
*This recipe was adapted from Chinese Cooking: A collection of easy and elegant recipes
Last night for dinner we made these tasty chicken enchiladas! We found the recipe on food network (http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe/index.html) and adjusted it a bit (as usual).
- 3 tbp canola oil
- 1 1/2 pounds skinless and boneless chicken breast
- salt and pepper according to taste
- 2 tsp cumin powder
- 2 tsp garlic powder
- 1 red onion
- 2 garlic cloves
- 1 cup thawed corn
- 28 oz crushed canned tomatoes
- 1/2 tsp all-purpose flour
- corn tortillas (about 20)
- enchilada sauce
- shredded Cheddar cheese
- sour cream
- fresh cilantro
First, season the chicken with salt and pepper; than heat up the canola oil in a pan and add the chicken. When the chicken browns on one side, dust with cumin and garlic powder before turning it over. Once both sides have cooked, remove the chicken from the pan and set aside.
Using the same pan the chicken cooked in, add the onion and garlic and sauté until soft. Add in the corn and, about a minute later, the tomatoes. Shred the chicken breasts by hand and stir into the mixture. Chop up the onion and finely slice the garlic before adding it to the pan. Mix in the flour (this helps the mixture set).
To soften the corn tortillas, place a damp paper towel on a plate and put a corn tortilla on top of it. Add another paper towel and corn tortilla; repeat for about six tortillas. Microwave the tortillas for about 30 seconds. Repeat this process to heat all of the corn tortillas.
Coat the bottom of a baking pan with enchilada sauce. In a separate bowl, lightly dip each corn tortilla in enchilada sauce; place the chicken mixture in it and fold over. Once each tortilla is stuffed and in the baking pan, coat with more enchilada sauce and add the shredded cheese on top.
Bake the enchiladas on 350F for about 20 minutes. For garnish add sour cream and cilantro. Enjoy!
This morning we made Dulce de Leche iced coffee and enjoyed it on our back porch. It is really easy to make. We found the jar of Dulce de Leche at Costco.
Simply stir in a big spoonful of Dulce de Leche to coffee.Then you add ice and enjoy! It is that easy!
Spring Rolls: so good yet so…greasy. Ever wish there was a way to make (and eat) them without so much oil? Your search ends here! With an iron griddle you can makes these tasty rolls without the excess oil. If you’re looking for an iron griddle or not sure what it is, we encourage you to check it out by clicking this one:
This recipe was inspired from the Spring Rolls recipe in Chinese Cooking: A Collection of Easy & Elegant Recipes. Just a few quick notes on the ingredients: for the shrimp we used frozen pre-cooked shrimp, but using raw shrimp can work too (just make sure to cook it a little bit longer). Also, most of the “saltiness” comes from the soy sauce, so make sure not to add too much salt.
- 6 mushrooms
- 1 tbsp vegetable oil
- 80z ground pork
- 2 tsp dark soy sauce
- a pinch of salt
- 3 tablespoons chopped shrimp
- 2 cups bean sprouts
- About 20 spring roll skins
- 1 egg white
Finely slice the mushrooms, and coarsely chop the bean sprouts. Heat a deep pan, add the vegetable oil, and ground pork. Once the pork begins to brown, add the soy sauce, mushrooms, and little bit of salt. Stir for a few minutes over high heat. Next, add the shrimp and bean sprouts (if you’re using raw shrimp, first add them and then, after a few minutes, add the bean sprouts). Cook for another few minutes (make sure the ground pork is fully cooked!). Let the mixture cool.
Once the mixture has cooled, take a spring roll skin and put about a tablespoon of the mixture diagonally in it. Then fold the two sides snugly over the filling. Take the bottom corner and fit it tightly (but not too tightly) over the two sides. Take the top corner and fit it over the other corners. Seal with the egg white and lay flap-side down (if this all sounds too confusing, the back of the pack you bought the spring rolls in should have directions on it–and pictures!)
Heat the iron griddle. Place a few of the spring rolls on it (the bigger your iron griddle, the more spring rolls you can fit on it). When the spring roll browns, turn it over. When both sides are done, dip in soy sauce and enjoy!
Here is a quick, easy, and healthy lunch or snack idea using toasted Noir/seaweed. Costco now sells these in bulk. You can also find toasted seaweed at Trader Joe’s.
First chop up every thing you like in sushi. We put shredded carrots, avocados, cream cheese, and shrimp. Next, cook the sushi rice according to package. Add a tablespoon of sugar and a tablespoon of rice vinegar to the rice. Place all ingredients on the baked seaweed and pop it in your mouth.
Tomorrow is Cinco de Mayo! With that in mind we made these adorable little taco cookies! We found the recipe online at http://www.sheknows.com/food-and-recipes/articles/989755/mini-taco-cookies-recipe and adjusted it a bit to make it gluten free! Using regular vanilla oreos can work as well.
- Glutino Gluten Free Vanilla Creme Cookies
- 1/2 cup chocolate frosting
- 1/2 cup coconut
- Green and Orange food coloring
To make the taco shells, split each cookie in half and save the vanilla creme. Cut each piece of the cookie in half. Spread chocolate frosting on each half and than angle the halves together.
To make the lettuce, put two or three drops of green food coloring in a ziploc bag and add a little bit of water. After putting the coconut in the bag, close it and shake it until the coconut is evenly colored. Add about a pinch or two of coconut into the taco shell.
The cheese is made from coconut as well. Put two or three drops of orange food coloring in a ziploc bag and add a little bit of water. After putting the coconut in the bag, close it and shake it until the coconut is evenly colored. Add about a pinch or two of coconut into the taco shell.
The sour cream can be made by taking the vanilla creme from the oreos and mashing it all together (add a little bit of water to get the consistency desired and to help in the mashing process). Using a pastry bag, squeeze the mixture onto each taco. If you’re looking for a good pastry bag, take a look at this one on Amazon:
Finally, to make the tomatoes cut the ends of the red MikeandIkes off. Each end of the MikeandIke is a tomato; place two or three tomatoes on each taco.
We hope you enjoy these yummy taco cookies and have a great Cinco de Mayo!
We made these delicious Ono Butter Mochi cakes, and it’s gluten free! It has a Hawaiian vibe to it.We’re not sure why, but we can’t seem to stop eating them!
- 1 pound mochiko (glutinous rice flour)
- 2 cups white sugar
- teaspoon baking powder
- 1/2 cup butter, melted
- 3 cups whole milk
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened, flaked coconut
Full recipe and directions here: http://allrecipes.com/recipe/ono-butter-mochi/