Make yourself a Quesadilla!

This week I went searching for recipes that use similar ingredients, to minimize the groceries and likely hood of throwing out left over food. So here is one of the dishes I made and they were very tasty. Stay tuned for more recipes using similar items!

Fajita Quesadillas

3 tablespoons canola oil
1 pound boneless skinless chicken breast, julienned
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons kosher salt
1 clove garlic, chopped
1/2 teaspoon freshly ground
1 red bell pepper, julienned
1 green bell pepper, julienned
1 small red onion, thinly sliced
8 ounces Colby Jack cheese, shredded
2 tablespoons butter
2 tablespoons chopped cilantro leaves
2 tablespoons sliced green onions

In a large saute pan, heat oil over high heat. Season the chicken with salt, pepper, chili powder, cayenne, cumin, and garlic, and add to the hot oil. Next add the peppers and onions. Cook for about 5 minutes, or until chicken is cooked thoroughly.

Melt butter in a saute pan over medium-high heat. Add quesadillas and cook for about 2 minutes on each side until toasty and the cheese is melted. Garnish with cilantro and scallions, and serve with salsa and sour cream, if desired.

Easy & Cheesy

Here is another easy fast and flavorful recipe using similar ingredients as the one below. It is a great way to work veggies into your meal.

2 tablespoons olive oil

2 tablespoons chopped fresh cilantro leaves, plus a few whole leaves for garnish

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 dashes cayenne pepper

1 1/2 tablespoons cumin

1 clove garlic, minced

2 boneless, skinless chicken breast halves

1/4 cup julienned green bell pepper

2 tablespoons diced red onion

1 medium plum tomato, cored and diced (about 1/4 cup)

4 ounces shredded Colby-Jack cheese

Preheat oven to 400 degrees F.

Whisk together the oil, chopped cilantro, cumin, salt, garlic, pepper, and cayenne in a bowl; add the chicken and toss to coat.

Transfer chicken to a foil-lined baking sheet and arrange the green pepper, onion, and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 20 minutes.

Remove the chicken from oven and immediately top with the cheese and serve as the cheese melts. Transfer the chicken to a platter or among plates and garnish with fresh cilantro leaves.

Source: Adapted from Foodtv.com

Mucho Yummy!

I've been trying to cut back on the carbs lately, but sometimes that makes for a pretty boring diet. Not anymore! This is probably the most creative low carb dish I've ever made, and it was awesome. I didn't miss carbs at all! Even if you are eating carbs, you should try this dish anyway, it was delicious!

Low Carb Taco Bake

Crust

4 ounces cream cheese, softened 3 eggs
1/3 cup heavy cream
1/2 teaspoon taco seasoning
8 ounces cheddar cheese, shredded

Topping

1 lb ground beef
3 teaspoons taco seasoning
1/4 cup tomato sauce
4 ounces chopped green chilies
8 ounces cheddar cheese, shredded

For the crust, beat the cream cheese and eggs until smooth. Add the cream and seasoning. Grease a 9"x13" baking dish; spread the cheese over the bottom. Pour in the egg mixture as evenly as possible.

Bake at 375ºF, 25-30 minutes. Let stand 5 minutes before adding the topping.

For the topping, brown the hamburger; drain fat. Stir in the seasoning, tomato sauce and chilies. Spread over the crust. Top with cheese. Reduce oven to 350ºF and bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice (add additional carbs).

Source: Recipezaar.com

Spinach & Blue Cheese Stuffed Chicken

I found this recipe on Cooking Light, but adapted it a little at the end by adding sour cream. It was very good. The blue cheese was very mild, I might add a little more next time.

Spinach & Blue Cheese-Stuffed Chicken Breasts

1 teaspoon vegetable oil, divided
1 1/4 cups finely chopped onion, divided
4 garlic cloves, minced
1/2 cup frozen chopped spinach, thawed, drained, and squeezed dry 2 tablespoons crumbled blue cheese 1 teaspoon Dijon mustard
4 (4-ounce) skinned, boned chicken breast halves 1/4 teaspoon pepper 1/3 cup dry white wine
1/2 teaspoon dried thyme
1 cup low-salt chicken broth
2 tablespoons Dijon mustard
1/4 cup sour cream

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 1/4 cup onion; sauté 6 minutes or until tender. Add garlic, and sauté 1 minute. Add spinach, and sauté 3 minutes. Combine spinach mixture, cheese and 1 teaspoon mustard in a small bowl. Stir well; set aside. Wipe pan dry with a paper towel.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons spinach mixture into each pocket. Sprinkle chicken with pepper.

Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside, and keep warm. Add 1 cup onion to pan, and sauté 5 minutes. Add wine and thyme; cook 3 minutes or until reduced by half. Add broth and 2 tablespoons mustard; cook 4 minutes or until slightly thick, add 1/4 cup of sour cream, stirring occasionally. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken.

Source: Adapted from Cooking Light

Souper Cheezy!

This soup was awesome! Perfect for a cool fall day. I'm sure to be making more pots of this soon.




Loaded Broccoli Cheddar Soup

1/2 cup diced onions
5 cups frozen broccoli
2 1/2 cups chicken broth
1/2 cup heavy cream
1/2 cup sour cream
12 oz shredded cheddar cheese
2 oz cream cheese
2 TBS butter
salt & pepper to taste
12 oz chicken breasts
2-3 tsp corn starch

Combine all ingredients (except chicken & corn starch) in a pot and cook over medium heat.

Meanwhile, dice and cook the chicken. Add cooked chicken to pot and bring to a boil. Mix corn starch in a few tsp. of water, then add to the pot and allow soup to thicken.

Top with additional sour cream, shredded cheese, and bacon bits if desired.

Better Than B-dubs! (BW3's)

As you can see from my blog, I love salads for dinner! I also love spicy foods, so Buffalo wings are also one of my favorites. Throw the two together and you've got a great spicy salad. You can put out the fire with some semi-homemade Ranch dressing of course!

Crista's Crispy Buffalo Chicken Salad

1 Chicken Breast, cut into strips
1/2 cup flour
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 egg, beaten
salt & pepper
Vegetable oil
1/4 cup Frank's Red Hot
1/4 cup melted butter
Salad Mix
Grape Tomatoes
Shredded Cheese
Ranch Dressing

Season chicken strips with salt and pepper. Combine flour with garlic and cayenne pepper. Dredge strips in flour and shake off excess. Next, toss chicken strips in the beaten egg, and then coat a second time with the flour mixture. Pan fry in a skillet over medium high heat in vegetable oil until browned on both sides.

Combine Frank's Red Hot and melted butter. Toss chicken strips in the hot sauce mixture and serve over a salad of lettuce, grape tomatoes, and shredded cheese.

Bread+Cheese=Yum!

Ask any Indiana University grad what the best night time study food is, and I bet 75% would answer cheese stix from either Mad Mushroom or Pizza Express. I'm torn, they were both delicious!

I thought I'd make my own and see how they came out. Oh, and of course dip them in Ranch! :)

Crista's Cheezy Stix

Pillsbury Thin Pizza Crust
Olive Oil (I used Zesty Italian Flavored)
Shredded Cheese (I used Colby Jack)

Roll out dough on a cookie sheet. Brush with oil. Sprinkle with cheese. Bake as directed on the pizza crust tube.