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Chicken Quesadilla Deliciousness

so, yesterday i decided i wanted to make some quesadillas…
i love my quesadillas.
yesterdays were nothing short of amazing
and i wish i had a picture of them…
but they went into our bellies much to quick to do that… oops… plus i didn’t think i’d blog about them, but hey
i’m bored. . . thus. blog.

let me preface this by saying that i didn’t use 1 lb of chicken… i used a single chicken breast… and i didn’t weigh it beforehand, but it was pretty large… and it was enough toppings for 4 super stuffed quesadillas with the soft taco tortilla shells that i had… i think from Mission
super. super stuffed… but soooooo good

and also — as per norm, i didn’t measure… kind of a visual measurement… throw in what you think you need

1 large chicken breast – cut into very small pieces
1 onion – diced
1 green pepper diced
2 tbsp minced garlic
taco seasoning
1 tsp coconut oil
pace chunky garden salsa
1 tsp sugar
4 tortilla shells (or more)
shredded cheese (i used cheddar)

preheat your oven to 400°F

heat your coconut oil and throw in the peppers, onion, and garlic
season with the taco seasoning and let saute some more.
sprinkle your sugar over that after a few minutes and cook to desired doneness

throw in the chicken

i’m sure you could set aside your onion mixture at this point, however, i just added my chicken to it and it was an amazing mix …

while it’s cooking pour in some salsa… and let the chicken finish up…

spread your tortillas on a baking sheet **make sure to nonstick spray or cover with foil**

fill and then cover with cheese

fold in half and bake for 20 minutes

serve with salsa and sour cream and enjoy heaven in your mouth 🙂

 

 

i served this with some jasmine rice that i made with chicken broth instead of water and then after it was done i added some chopped tomatoes & cilantro

and topped with cheese… cuz i love cheese…

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Paleo Stuffed Peppers

So, I have a friend that I don’t get to see very often and she posted this week on facebook that she wanted stuffed peppers… I was just thinking that I should make some stuffed peppers this week, so I invited her over for dinner 🙂 yay! 2 birds, 1 stone.
I knew she was following the Paleo diet, but I didn’t think much of it…
until after I asked her…
I normally put rice or quinoa in my peppers…
Paleo says no.
I always put cheese in my peppers
Paleo says no…
I was beginning to doubt my decision…
but I searched on for recipes that seemed worthy.
I found lots…
ok… not lots. but I found a few recipes… they all just seemed so bland tho… with the exception of the one that said to throw some jalapenos in there.
meh . no.
I don’t much like the flavor of jalapenos…
but I combined about 5 different recipes… and it was good… but… honestly… it was still a little bland… something in the spice department that I need to fix…
but here goes —

6 bell peppers — I would love to say oh I went organic and to the farmers market and got these suckers, but … i’m cheap… I *did* go to the farmer’s market… but … they weren’t pretty and they were uber pricey
so I went to sams and got the 6 pack of peppers for $5 something…
*shrug* what can I say…
so… back to the recipe

6 bell peppers
1 head of cauliflower – riced (mine came out WAY more fine than riced, but I didn’t use the pulse b/c I thought it’d be easier to just turn it ON… it still worked — but, just so you know – future reference – use pulse on your food processor
1 lb ground chicken (this is the way I made it — you can use whatever ground meat you want)
1 medium onion diced
4 medium sized carrots diced
2 tbsp. garlic
1 can diced tomatoes (fire roasted)
6 large black olives
1 tbsp. coconut oil
salt
pepper
smoked paprika
cumin
thyme
tandoori masala seasoning

((please note – I did not measure these spices… I just added them in… sorry for the lack of clarity))

preheat oven to 375°F

bring a large pot of water to a rolling boil and throw your peppers in for a minute or so – just to get them a little soft…
if my husband wasn’t eating these – i’d have skipped this step, I like crunch to my peppers, he however does not… keep an eye on these and pull them out and drain and set aside
while that’s working – put your coconut oil in a pan, heat and throw in your onions, carrots, and garlic
sauté until desired done-ness…
pour sautéed veggies into a large bowl
set aside
take your ground meat and brown it up, when it is almost done, throw in the can of diced tomatoes — i’m sure you could use cut up tomatoes, but this is what I had on hand…
I threw the paprika, salt, pepper and cumin in at this point… just to season the meat – in the future – I will add it to the bowl… lesson learned
after this is sufficiently cooked, pour into the bowl with the veggies –
take your riced cauliflower and add to the bowl
I had my cauliflower standing in the food processor until I used it, so after I emptied it – I threw in my black olives to make chopping them easier… gave it a pulse or two, voila chopped black olives
mix together, throw in more spices (I added the tandoori masala and thyme, and some more salt and pepper at this point)
mix well, start stuffing your peppers

one of the sites that I looked at suggested putting your peppers into a muffin tin so they don’t fall over –

I did that

however, I would definitely recommend spraying or greasing your muffin tin first b/c whatever liquid that was in them – seeped out and was difficult to get off the pan…

bake for 45 minutes

Enjoy 🙂

I would in the future, along with figuring out the spice problem, most likely add bacon and raisins… (assuming raisins are paleo friendly)

my husband liked them in spite of himself (he complained a bit that there would be no rice or quinoa in it… stating that he hated cauliflower…) and my paleo friend liked them too 🙂

Paleo Stuffed Peppers

Paleo Stuffed Peppers

Summer Corn Chowder

soup
back in the day – I used to frequent St. Louis Bread Company (a.k.a. Panera Bread Company) a lot… it was just down the street from my work and was just so GOOD!!!
yum.
anyways –
I kinda fell in love with their corn chowder, which only runs very limitedly . . . i’m guessing (by the name of the post and recipes I found -) that it’s a summer thing…
I decided to create my own… and honestly, I don’t remember how well I followed this recipe back when I first made it… or if I just created something and this was closest to it… *Shrug* it was long ago…
and the next time I made it, I probably semi-followed this recipe, b/c it was printed out in my cache of recipes…
so, here’s my base:
http://www.cookeatshare.com%2Frecipes%2Fsummer-corn-chowder-436018&h=TAQFe-Re5
(((here is the recipe… i found out the link doesn’t work…))
Summer Corn Chowder
Panera Bread Recipe

Serves 4-5

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, cut into 1/4-inch diced
3 tablespoons flour
5 cups vegetable broth
2 russet potatoes, cut into 1/4-inch dice
4 cups fresh corn kernels
1/2 cup diced (1/4 inch) red bell pepper
1/2 cup diced (1/4 inch) green bell pepper
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 cup half-and-half
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice, for garnish
1/2 cup thinly slivered fresh basil leaves, for garnish

Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes. Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally. Add the corn, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally.

Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.

and if you’ve read my blog at all – you know I like to tweak things to my liking.
so . . . my tweaks are this:
I have to make sure my peppers are good and cooked or they make bear sick.. so I added them in with the onions… and instead of just throwing them in the pot and wilting them — I did the following:
cook up 3 – 4 slices of bacon… throw your onions and peppers ( I used the entire pepper (red & green) and a medium onion) into the remaining bacon fat after bacon has been cooked to a crisp
when they are good and caramelized, add it to the melted butter & oil mixture
don’t drain that fat tho – cut up a couple pieces of chicken into really small pieces and cook that in the remaining bacon fat/veggie sweat
save the bacon and chicken for later
instead of 4 cups fresh corn I use 2 cans of cream corn and the same amount of frozen corn (thawed)
then I threw in some “fresh” (from the store) green beans when I threw in the potatoes
after it’s done boiling and doing whatever that step says… – throw in your chicken and crumbled up bacon.. (btw – crumble up your bacon after it cools down!)
add your salt and pepper, and I also added some smoked paprika.
it was yummmmmm
🙂

Chicken Fajitas

{adapted from: Chicken Made Simple Cookbook}
Chicken Fajitas:
3 tbsp olive oil
3 tbsp maple syrup or honey (i used 2 maple, 1 honey)
1 tbsp red wine vinegar
2 tbsp minced garlic
2 tsp dried oregano
1 tsp cayenne pepper
salt & pepper
4 skinless, boneless chicken breasts
1/2 green pepper, chopped
1/2 medium onion, chopped
4 tortillas, warmed

mix oil, maple syrup/honey, vinegar, garlic, oregano, cayenne, salt & pepper in a bowl
slice chicken how you prefer for your fajitas
toss in the marinade, cover and chill refrigerate for 2 – 3 hours
cook chicken in skillet
take onion & bell pepper and saute in another pan (or put chicken on serving plate)
mix together when browned to your liking

serve on tortillas
🙂
i made it semi unhealthy by adding sour cream, cheese and salsa to the fajita… throw in some rice & fiesta black beans and DELISH

My Salsa Recipe

Salsa

2 jalapeno peppers ((remove seeds & excess veins))

4 tomatoes (( I use Roma tomatoes))

1 cubanel pepper ((remove seeds & excess veins))

 1 banana pepper ((remove seeds & excess veins))

 1 poblano pepper ((remove seeds & excess veins))

 1 small onion (any color)

1/8 cup lime juice

1 tsp minced garlic

1 tbsp minced cilantro

Salt

((I also normally use serrano peppers (deseeded & deveined) but there were NONE at the store i went to last night…))

Chop tomatoes or dice in food processor

Take all peppers and dice in food processor

Chop onions or dice in food processor

Mix well.

Add lime juice, garlic, and cilantro.  Mix well.  Add salt to flavor.

To make spicy –

Throw in 2 more jalapeno peppers with seeds & veins, just chop them up in food processor and stir in.

Also add:

Peron Pepper  

Take out the seeds and chop in food processor. 

 To make pineapple –

Add 4 oz can of crushed pineapple (in juice) drained,  and tsp of sugar.

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