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.
Easy to make gluten free mac and cheese!
- 2 tablespoons unsalted butter, plus more for dish if you use ramekins
- 1/2 cup gluten-free crisp puffed-rice cereal, slightly crushed
- 1 small yellow onion, diced small
- 2 tablespoons potato starch
- 1 1/2 cups milk
- 1 cup Ost Lagrad (a Swedish Cheese from Ikea, could use Parmesean instead)
- 2 cups of Mexican shredded cheese blend
- 1 teaspoon mustard
- 1 box of Gluten Free Elbows (used Ancient Harvest Brand Quinoa Pasta)
- 1 lb ground beef or turkey
- salt and pepper
1. Cook the pasta according to directions on the package.
2. Brown the ground beef and drain fat.
3. Dice the onions and cook in a medium sauce pan with butter (about 4 -5 minutes)
4. Stir potato starch in with onion. Slowly add in milk, stirring constantly. Allow to thicken.
5. Add cheese into thickened milk mixture and stir until melted. Remove from heat. Add in the pasta elbows and ground beef.
6. Put mixture either into a baking dish or ramekins. Sprinkle with crushed rice cereal.
7. Bake at 350 for 20 minutes or until top turns golden brown.
Delicious summer sandwich, and it’s really simple to make!
First, fry the bacon. We used four pieces of bacon for each sandwich. While the bacon is frying, spread a thick layer of Pimento Cheese on your bread (we used gluten free bread). We usually go for a half inch thick layer of pimento cheese, but you can make it as thin or thick as you like. Then, we sliced up a tomato to go on the sandwich. Finally, we put each sandwich in a panini press. If you don’t have a panini press, you could fry the sandwich in a pan with either a little butter or bacon grease.
Pimento cheese and bacon sandwiches are easy and make a great summer meal!
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!
Grilling veggies makes for a great dinner while enjoying the lovely weather!
Try this marinade recipe!
1/4 c olive oil
1/4 c apple cider vinegar
1/4 c water
2 cloves garlic, minced
2 tbsp ground Italian seasoning blend
1/2 tsp salt
1/2 tsp black pepper
What a great meal at McAlister’s Deli! They have the best sweet tea on of the face of the planet! The sandwich on the left is the Four Cheese Griller, and the sandwich on the right is the Italian Submarine sandwich with chips from McAlister’s.
This is my mom’s amazing Tri-tip with grilled veggies. We used the juices from the meat to make au jus sauce. The veggies are just grilled and marinated in a homemade Italian vinaigrette.
Yesterday for dinner we made chicken soup! This is an easy, no-mess recipe.
- 2 or 3 Carrots
- 2 sticks of Celery
- Peeled Onion
- 1/2 Garlic blub
- 1 Red Bell Pepper
- 2 Red Potatoes
- Rice or Noodles
First take a large pot and fill it half-way with water. Than add a chicken, the carrots, celery,onion, garlic, pepper, and red potatoes. Add salt and pepper to your taste. Heat the pot on medium-high heat until the water boils; once it boils adjust the heat so the water is simmering. After the water has simmered for at least three hours, strain the soup. Add rice (or noodles), and cook until soft. Add parsley for garnish. (If you want to, you can eat the vegetables and chicken separately. Or you can mash it up and, through a strainer, add it to the soup if you want the soup to be thicker.) Enjoy!
What a great dinner! We had grilled vegetables, spinach orzo, and grilled ceasar salad.