Black Bean & Corn Quesadillas

A posted a recipe for fajita quesadillas a few months ago.  I really enjoy making (and eating) those but I wanted to try something different today.  Instead of onions and peppers, I decided to make the quesadillas with black beans and corn.  They turned out really good!
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Here’s how you make them!

Ingredients

  • 1 pound of chicken
  • flour tortillas (I use 10 inch tortillas)
  • shredded cheese (I used colby cheddar)
  • 1 can of corn
  • 1 can of black beans
  • 1-2 tablespoons of taco seasoning
  • butter for frying pan

Directions

  • Poach chicken for ~10 minutes or until fully cooked.  Remove chicken from pot and shred using two forks.  Set aside.
  • Drain and rinse black beans.  Then drain corn.  Add corn, chicken, taco seasoning, and black beans to a frying pan.  Cook on medium high until all ingredients are hot and a bit more cooked through like shown below.  This also helps burn off some of the water left over from rinsing. img_3041
  • In a separate frying pan, melt a bit of butter.  Add 1 tortilla over the butter then add cheese and as much of the bean/corn/chicken mixture as you’d like.  Then add second tortilla over top.
  • Once the bottom of the first tortilla starts to brown, flip the quesadilla over to cook the bottom (I put a plate over the pan and then quickly flip the quesadilla on to the plate.  Then I push the quesadilla back on the pan.  This helps avoid spillage which happens to me if I try to flip using a spatula).
  • Once the bottom of the second tortilla starts to brown, remove from heat, transfer to plate, and cut it in to 4 even piece.
  • Add toppings (salsa, green onions, guacamole, sour cream, etc.) to your liking.

Enjoy!

Chicken and Veggie Wrap

I made these chicken and vegetable wraps for lunch today.  It’s a great recipe if you’re looking for something low carb or healthy.

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Ingredients (enough to make 4 wraps)

  • Low carb whole grain flatbread.  I find these in the bakery section of the grocery store.  Or you can use tortillas.
  • 1 cup of shredded cheddar cheese (1/4 cup per wrap)
  • 1 pound of chicken breast
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/2 of a white or red onion, sliced
  • 2 shredded carrots
  • 1 tablespoon of chicken seasoning (I used Mrs. Dash Chicken Grilling Blend)
  • Lettuce (or spinach leaves)
  • Diced tomato (optional)
  • Dijon mustard (or a different condiment of your choosing – ranch, mayo, etc.)

Directions

  • Poach chicken for ~10 minutes until cooked through.  Remove chicken from pot and shred it using two forks.  In a warm skillet, toss chicken with chicken seasoning and keep warm while assembling wrap.
  • Spread dijon mustard on flatbread.  Add peppers and onions, lettuce, cheese, carrot, tomato, and chicken.
  • Roll the flatbread tightly and place on a plate.  Cut it diagonally and serve with sun chips, fruit, or yogurt.

We really enjoyed these.  They are filling and delicious!

I hope you enjoy them too.

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Crock Pot Beef & Vegetable Soup

Hi All!  Today I made a family recipe for beef and vegetable soup.  It turned out great and was perfect for a cold, rainy day.

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Ingredients
– 2 pounds of bottom round cut beef.  Top round and English roast also work.
– 12 oz. can of tomato sauce
– Small bag of frozen mixed vegetables (mine had peas, corn, carrots, and green beans)
– 3/4 cup of frozen lima beans (optional)
– 4 to 5 stalks of celery, cut in to small slices
– 3 to 4 red potatoes, cut in to chunks
– 1 beef bouillon cube
– 1/2 teaspoon celery salt
– 1 teaspoon dried marjoram or oregano
– 2 teaspoons dried parsley flakes
– 1/2 teaspoon kosher salt
– 1/2 teaspoon ground black pepper
– water

Directions
– The night before, rinse the beef and put in crock pot.  Pour cold water in to crock pot over the beef until it is just covered.  Cook on low overnight.
– In the morning, remove the beef from the crock pot.  Using two forks, shred the beef.  Discard any fat.
– Keep the water that’s left over in the crock pot because this is the start of your broth.  Add the beef bouillon cube, tomato sauce, and the spices/seasoning to the crock pot. Stir.
– Add the beef and vegetables to the crock pot and stir until ingredients are mixed.  Cook on low all day (8-10 hours) or on high 4-6 hours.

I served the soup with yummy cinnamon muffins straight from the oven.

Enjoy!

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Chicken Fajita Quesadillas

Hello everyone!  I want to share with you the recipe for a quick and easy dinner I’ve made a lot recently.

Chicken Fajita Quesadillas!

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Ingredients

  • 1 pound of chicken (I use chicken tenders cause they’re cheaper and cook quickly, but you can use chicken breasts instead.  Or you can use seasoned ground beef. Or you can go vegetarian which is awesome too.)
  • Bell peppers and onions.  I use the pre-packaged “fajita vegetable mix” in the produce section.  Super easy.
  • Flour tortillas. I use the 10 inch shells but you can go smaller with the 8 inch if you’d prefer.
  • Taco seasoning
  • 1 tablespoon of olive oil
  • Shredded cheese
  • Your choice of toppings (sour cream, guacamole, green onions, cilantro, salsa, etc.)
  • Butter for cooking the tortillas

Directions

1. Poach the chicken until done. Transfer the chicken to a cutting board and shred in to small pieces using two forks. Mix 1-2 tablespoons (depending on your preference) of taco seasoning with the chicken.

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2. In a skillet, mix olive oil with the bell peppers and onion. Stirring frequently, cook over medium-high heat until peppers and onions are soft.

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3. Heat a separate skillet on medium heat. Add 1/2 teaspoon of butter and allow it to melt.  Place a tortilla in the skillet and move it around a bit so the butter evenly coats the bottom. Then add cheese, the onion/pepper mix, and the chicken. Top with a second tortilla shell.

 

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4. Check the bottom of the tortilla fairly often because it burns quickly.  Once the tortilla starts to brown, place a dinner plate on top of the quesadilla.  Pick the skillet up and flip the quesadilla on to the plate.  I usually wear an oven mitt on the hand holding the plate in place so I don’t burn myself.

5. Melt a bit more butter in the skillet.  Using a large spatula, transfer the quesadilla from the plate back to the skillet to cook the other side.

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6. Once the bottom is browned, remove the quesadilla from the skillet using a spatula.  Cut it in to four even pieces (so it’s easier to eat)

Enjoy!

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Zucchini Bread Recipe

I didn’t wait long after the start of fall to make some zucchini bread.  This recipe is a combination of recipes I’ve seen online and one that my mother-in-law gave to me a few weeks ago.

IMG_0181Ingredients
– 3 cups all-purpose flour
– 1.75 cups of sugar (most recipes call for 2 cups, so you can add more if you’d like)
– 1 tsp. salt
– 2 tsp. cinnamon (sometimes I add 3 tsp if I want more of a cinnamon taste)
– 1 tsp. baking soda
– 1 tsp. baking powder
– 1 cup of oil (I used 1/2 cup of oil and 1/2 cup of applesauce to reduce calories)
– 3 eggs
– 2 tsp. vanilla
– 2 cups of grated zucchini

Directions
Pre-heat the oven to 350F.  Mix together dry ingredients and add oil, eggs, vanilla, and grated zucchini and stir until combined.  Pour batter (about  2.5 cups each) in to two greased bread pans and bake for 55-70 minutes.  Bread is done when toothpick comes out clean.  I leave mine in for 70 minutes.

Then, share with friends
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Or keep them for yourself.  Enjoy!
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Nacho Chili

Nacho Chili – a yummy and super easy twist on traditional chili!
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Ingredients

  • 1 to 1.5 lbs of ground beef
  • 1 can of black beans (rinsed and drained)
  • 1 can of chili beans
  • 1.5 19oz cans of Progresso Vegetable Classics “hearty tomato” soup (more or less, depending on how thick you like your chili)
  • 1 cup of frozen corn
  • 1 white onion, chopped

Directions
Add onion and beef to a large pot.  Cook the beef on medium heat for 5-8 minutes, or until cooked through.  Drain and return the beef and onion to the pot.

Add black beans, the entire can of chili, tomato soup, and corn.  Bring to a boil and then cover and simmer for at least 10 minutes (the longer, the better if you are not in a hurry)

Top with cheese, sour cream, green onions, salsa, or whatever other topping you’d like.  Serve with tortilla or corn chips.

Enjoy!

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Yum!  This recipe was inspired by one from Betty Crocker.

I Made Bread!

I made a loaf of bread today using yeast and everything!

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That might sound trivial to many of you, but this is the first time I’ve ever used yeast.  In fact, when I was in Home Economics in the 8th grade, we learned about yeast and had to make pizza crust. But guess who forgot to add the yeast to her crust?  So, I’ve literally never used it until today.

Anyhow, I found the recipe on the blog Oddles of Glitter and it looked so delicious I gave it a try right away.

First, I mixed together 2 teaspoons yeast, 2 teaspoons sugar, 1 cup warm water, and 1 tablespoon oil and let the ingredients sit for about 10 minutes until it looked foamy.
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Then I added in 3 cups of flour and kneaded the bread for a couple of minutes.  I honestly had no idea what I was doing.

I guessed that this looked okay

I guessed that this looked okay

I put the dough in a bowl and let it rise for about an hour.  After that, I kneaded it more, shaped it, and laid it in a greased bread pan.

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I was a tad worried because I wasn’t sure if it had risen enough.

I then heated the oven up to 350 degrees Fahrenheit and baked it for 30 minutes.

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Hey, it worked!

I waited about 40 minutes for it to cool down before cutting in to it.  It was delicious!  Oh, don’t forget to add some salt before you bake the dough.  I sprinkled some, but it could have used a bit more.