Saturday, June 19, 2010

Chicken Quesadillas

As I have written before my hubby works most nights and that means I am on my own for dinner. Some times he makes it home at a reasonable hour and I wait others I'm just too hungry so I eat solo. The other night I was really torn wasn't really craving anything until I opened the fridge and saw the leftover roasted chicken from the other night and some cheese....Quesadillas it was!!! I love Mexican food, and this is a quick and easy meal that can be made for one or a whole gaggle of peeps.

Chicken Quesadillas

Items needed:
Non Stick Skillet

  • Chicken, cooked and shredded
  • Shredded cheese, I used a Mild Cheddar, you can use what you have
  • salsa
  • sour cream
  • flour or corn tortillas( 2 tortillas per quesadilla)

  •  I mix the chicken and the salsa together to keep the chicken moist while cooking, so mix them  together and set aside.

  • Over medium heat warm up tortilla, one minute, sprinkle cheese, than layer the chicken and some more cheese, remember I LOVE CHEESE!! cook for 2 minutes to let the chicken heat up and cheese melt

  • Place the 2nd tortilla over the filling and give a little press with your finger so that the top tortilla grabs onto the cheese for the flip. Cook for another minute or so
  • Using a big spatula and being very careful flip the the tortilla over to brown the other side.
  • Slice in quarters and serve with more salsa and sour cream for dipping....Yummy !!!

Eat and Enjoy!!!

Wednesday, June 16, 2010

Now that's what I call Breakfast....Persy's Place


Talk about having a big breakfast to get the day started... They don't mess around over at Persy's Place, which according to the Boston Globe has the Largest Breakfast and Lunch menu in New England. Not only do they have all the usual suspects.. eggs, pancakes, and waffles they also serve hard to find breakfast favorites such as Catfish, Rainbow Trout and Finnan Haddie a Scottish dish with smoked haddock. Ok not really sure whose breakfast favorites those are, not rerally something you find on the usual breakfast menu. Persy's has seven restaurants in South Eastern Massachusetts, personally we have been to two of them, Dartmouth and Hyannis and have never been disappointed.The last time me and the hubby went my husband ordered the Dapper Dan Special, which consisted of 2 eggs, 2 pancakes, corn bread and beans both a staple with each order. The pancakes were light and fluffy and the eggs cooked perfectly. I ordered the Portuguese Benedict, which came with Chourico, peppers and onions under a poached egg on top of grilled English muffins, with a yummy Hollandaise sauce. It was perfect combo of smokey spiciness and sweet tang of the Hollandaise. Almost forgot.....they serve their famous corn bread and beans with every order. Now I know what your thinking beans..... with breakfast? HUH??? It may seem weird but oh so yummy!!!! So if your ever in my neck of the woods try out Persy's for yourself. You won't be disappointed!!!

Thursday, June 10, 2010

Shrimp in Tomato Cream Sauce

We love Shrimp at our house, but sometimes I feel like we just go for the same old recipes all the time. So this time I decided to just wing it with things we had on hand and see what I came up with. Oh boy was I glad I did, this dish came out so good!! I can always tell when my hubby is happy because I get the ol' high-five from him when he likes a meal. This meal got two high-fives, so it will definitely be going in the meal rotation. Not only was it quick and easy but it was delicious so enjoy!!

Shrimp in Tomato Cream Sauce

Items Needed:

  • Shrimp**,  peeled and tail off , as many as you want
  • 4 oz cream cheese, cut into 8 pieces
  • 1/4 c tomato sauce
  • Parmesan cheese  
  • salt 
  • pepper
  • olive oil
  • reserved pasta water**
  • Season shrimp with salt and pepper and drizzle with 1 tbsp olive oil 
  • Saute shrimp in skillet over medium high heat until pink and just cooked thru
  • Remove shrimp from skillet and set aside
  • Add 1/4 c of the reserved pasta water and 1/2 the cream cheese to the skillet, stir constantly until the cheese is melted, than add the rest of the cheese, again stirring constantly so it doesn't burn, you can also add some more of the pasta water as needed to thin out the sauce. 
  • Add 1 tbsp Parmesan and the shrimp to the sauce stir for 1 minute and remove from heat
  • Serve with pasta 

**** I used about 25 extra large frozen shrimp thawed for this recipe, so that I could I have leftovers of course. I served this with pasta so that's where the pasta water comes in, if you do not serve it with pasta than you can use some water or chicken broth. ****

Eat and Enjoy!!!

Monday, June 7, 2010

Hong Kong Chicken Wings

As you have heard me say before my hubby bought himself a charcoal grill/smoker back in March and has pretty much used it once or twice a week since. So on a trip to the bookstore I decided to check out the grilling cookbooks and pick one or two up for him. I picked up the Barbecue Bible by Steven Raichlen and he hasn't put it down since. Not that I'm complaining because we have been having some good eats!!! Take these wings for instance, which was a real quick and easy recipe. These wings are sticky gooey and just plain delicious! 

Hong Kong Chicken Wings 

adapted from The Barbecue Bible
by Steven Raichlen

Items Needed:

Grill/Grill Pan
Wooden Skewers, soaked in water or 30 minutes

  • 24 whole Chicken wings, intact
  • 8 cloves garlic, minced
  • 3 tsp salt
  • 3 tsp freshly ground pepper
  • olive oil 
  • 1 c honey, for brushing
    • Rinse chicken wings and pat dry with paper towels. Make two or three deep slashes to the bone, in the meaty part of the each wing. 
    • Place chicken wings in a big bowl and sprinkle with the garlic, salt, pepper and olive oil mix together
    • Set up the grill for direct grilling and preheat to a medium high. 
    • Thread each chicken wing on a skewer, running the skewer through all three sections of the wings, to hold the wing as open as possible
    • Grill wings, turning with tongs until the thicker sections of the wings are no longer pink near the bone, 12- 16 minutes,  moving them around the grill to accommodate the ones that are cooking faster than others. 
    • Heat the honey in a small saucepan until just warm on low heat. 
    • During the last 4 minutes of grilling, brush the wings with the honey mixture, again moving them around the grill if some are getting to hot.
    • Serve with lots of napkins!!!!! 
    Eat and Enjoy!!!


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