Making homemade hamburger buns is fun, easy and way better than pulling weeds… Just ask Pepé Summer weekends often seem to involve a lot of grilling or gardening and this one was going to be both. We planned on grilling some burgers on Sunday, but […]
My hubby makes the best grilled burgers It was a lazy summer day without any plans other than to relax by the pool, so I made these Easy Homemade Hamburger Buns and my hubby grilled his incredible perfect burgers. He’s been making them for years, […]
Is it a sauce or a marinade?
Well, it’s both. Or as my hubby would answer… “Yes”. If I ever ask two questions in a row… a “is it this or that”, “do you want to go here or there“ question, you can count on him to always just say yes. It drives me crazy and I don’t know why I haven’t totally learned not to do it. That being said, it really is either. You can marinade your meat with this sauce or just spoon it over your food after it‘s cooked. Either way it’s delicious on so many things. Some options are to serve it as a sauce with grilled meat such as this Chili Lime Pork Tenderloin, or it also goes well with steak, chicken, shrimp, fish or kabobs of just about any sort, grilled veggies… Seriously, just about anything grilled would be great with this sauce. You might want to make a double batch.
Cilantro or Parsley?
Pepé and Claude are having another heated debate over whether chimichurri should be made with cilantro or parsley. Some people hate cilantro and think it tastes like soap, so if you’re feeding them, you might to skip the cilantro. But overall, you can either use all cilantro, all parsley or a mix of both. This sauce is very flexible and it’s totally up to you. Sorry Pepé and Claude, but neither of you win that debate. However, you can still taste victory in the success of this easy and amazing sauce with whichever way you choose to serve it.
Pepé is all ready to blend this up into the best chimichurri you’ve ever had.
Easy Chimichurri Sauce
- 2 Cups Cilantro fresh
- 3 Cloves Garlic
- 2 Tablespoons Lemon Juice
- 1/4 Teaspoon Red Pepper Flakes
- 1 Tablespoon Red Wine Vinegar
- 1/2 Cup Olive Oil extra virgin
- Salt and Pepper to Taste
- Blend all ingredients together in a blender or food processor, but don’t blend it so much that you can’t see bits of leaves and other ingredients. Start with the garlic, wine and lemon juice, then add cilantro and other ingredients keeping a good eye not to turn this into a mousse. Store in a jar for a few weeks or until you’ve eaten all of it. It goes great on so many things. Some options are to serve it as a sauce with grilled meat such as this Chili Lime Pork Tenderloin, or it also goes well with steak, chicken, shrimp, fish or kabobs of just about any sort, grilled veggies... Seriously, just about anything grilled would be great with this sauce. You might want to make a double batch.
Grillin’ & Chillin’ We just grillin’ & Chillin’, but Pepé is confused as always. He wants to know why I’m putting my sweet potatoes in the microwave when I said we were grilling. Fair question I guess. I like to put my veggies on the […]
Well, the Game of Thrones finale may have been disappointing, but my dinner was a hit! I originally wanted to do a pig roast. Not your ordinary pig roast, but cooked via sous vide, then on a spit. I saw the idea from ChefSteps® and […]
No flip, no mess, no stress
Hey, thanks for stopping by. There are probably 40,000 chicken quesadilla recipes out there, so I have no idea how you landed here, but I’m glad that you did and I really think you’re gonna love this recipe. I had a professional chef eat them at my house when I served them at a party I was hosting and he thought I bought them from an authentic Mexican restaurant. He thought they were amazing. Yay! (insert pat on back here)
If you have a griddler or panini maker, you don’t even have to flip them, therefor no worrying about the good stuff flying out during the flipping process, and they cook twice as fast as they do in a skillet, so bonus! #hooray
You can serve these quesadillas as an appetizer or a meal. This recipe makes quite a lot, so feel free to cut it in half or quarter if you want. Or… You can freeze the leftovers for a day when you don’t have time to cook. Sometimes I just freeze the mix and assemble and cook the quesadillas another day. #timesaver
Cut onions and all peppers. Heat a large skillet on med/high. Add oil to skillet and once that is hot, sauté onions and peppers for about 5-10 minutes. While that’s cooking, cut up your chicken. Place that in the skillet along with the minced garlic, and cook that for a few minutes. Then add all the seasonings and lime juice and cook that for another few minutes or until the chicken is cooked through. Taste and adjust seasoning if necessary.
Divide mixture into 6 even amounts. I already used two before I remembered to take a photo.
I like to set up a cutting board for assembly. It works for building and cutting. Build two. One goes in, and then later, one comes out. You will have room to cut the finished quesadilla while the other waits it’s turn to be cooked.
Check for doneness after 2-3 minutes. Cut into equal portions. I like to serve with my awesome homemade Guacamole, sour cream and salsa. Here are some optional side dishes if you want to make it more of a meal. Delicious Jicama Mango Slaw or this easy Light Mexican Corn Salad.
No Flip Chicken Quesadillas
- 3 Cups Boneless/Skinless Chicken Thighs or Breasts Cut into small pieces
- 1 Tablespoons extra virgin olive oil
- 1 1/2 Cups Yellow Onions
- 1 Cup Bell Peppers remove stem and seeds
- 2 Large Jalapeños remove stems and seeds
- 3 Large Cloves of Garlic minced
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Coriander
- 1 1/2 Teaspoon Mexican Oregano Regular is fine too
- 1/2 Teaspoon Cayenne Pepper
- 1/2 Teaspoon Black Pepper
- 2 Teaspoon Sweet Paprika
- 1 Lime (juice only)
- 12 6 Inch Flour Tortillas
- 2 Cups Shredded Mexican Cheese Blend
- Cut onions and all peppers. Heat a large skillet on med/high. Add oil to skillet and once that is hot, sauté onions and peppers for about 5-10 minutes. While that’s cooking, cut up your chicken. Place that in the skillet along with the minced garlic, and cook that for a few minutes. Then add all the seasonings and lime juice and cook that for another few minutes or until chicken is cooked through. Taste and adjust seasoning if necessary.
- Heat your Griddler® on med/high (or a skillet if you don’t have a Griddler®) and start the assembly. Place one tortilla on a cutting board with 1/4 cup of the cheese on top. Place 1/6th of the chicken mixture on top of that and then another 1/4 cup of the cheese on top followed by one more tortilla. You do not need to fill these edge to edge, as everything cooks, melts and is pressed, it pushes the mix to the edges and sometimes beyond. Gently place this in the griddler, close the lid and let it cook for 3 minutes or until quesadillas are light brown. While it’s cooking, assemble another quesadillas so it’s ready to go in when the other one comes out.
- When done cooking, place on cutting board and cut into 6 pieces. I like to serve with my awesome homemade Guacamole, sour cream and salsa.
Because there are other options besides rice and beans Why does almost every Mexican meal in the United States come with rice and beans? OK, I like rice and beans, don’t get me wrong, but really? Let’s step it up already. Plus this Light Mexican […]
Please Stop Putting the pit in the Bowl! I’m sorry if this offends those of you who still insist on putting the avocado pit in the bowl. You all declare that it keeps it from turning brown. It absolutely does not. The only part it […]
Hold the asphalt please
Pepé was a little confused when I said we were making street tacos. He thought we were going get some asphalt from the road and make it into a taco. His head must be full of gravel. LOL His little chompers might be able to handle that task, but I think I’ll pass and eat these delicious smoked pulled pork tacos with our Jicama Mango Slaw instead. It’s nice have various toppings on hand for you and your guests to customize your street taco to your liking. Some might want it a little more spicy or sweet than others, so having options is always a nice thing. When assembling these tacos, I must confess I don’t play by the rules. I like just one tortilla instead of the usual two layers of tortilla. I think the tortilla is a “delivery mechanism” (Thanks Nick), and I only want enough to wrap my good stuff up and get it into my mouth.
Smoky Pulled Pork Street Tacos
- Grill or toast small street taco size soft corn tortillas until slightly warm (too much will make them crunchy).
- Layer your preferred ingredients from above, pour a margarita or your favorite beverage and enjoy!
Can’t make this sh*t up! Sorry for the harsh language, but now that I have your attention, I think you are going to really enjoy this story — it’s bizarre and 100% true. We have lived in our current house for many years and have […]
The best tuna salad ever Okay, now I know that sounds like I’m bragging, but I have been told by many people that my tuna salad is the best they have ever eaten. And I have been asked to post this recipe more than once. […]
Strawberry fields forever
Do you ever get a song stuck in your head that you can’t stop singing over and over? Well, with the plethora of strawberries that keep showing up at my house, that’s what happened and how the strawberry tart transpired. I told Pepé about the song “Strawberry Fields Forever.” and so of course now he can’t stop singing it either. Strawberry Fields Forever was a really big hit song by the Beatles in 1967. I never really knew what the song was about until the song got stuck in my head, so I looked up the lyrics and then read this article. John Lennon wrote the song because Strawberry Field was a Salvation Army home (an orphanage) in Liverpool where John Lennon used to go. It was a special place for John because he lost both his parents and he felt a kinship with the boys.
As I mentioned earlier, we have been getting a lot of strawberries from our local CSA and I needed to use them or freeze them. Since my freezer is about to burst, I thought I better use them in a recipe and luckily I had the perfect opportunity. We recently spent a weekend in the country with some friends (including Pepé) where each couple is in charge of cooking one meal. I was already making lasagna, a Pasta House style salad and lemony roasted green beans. I don’t normally make a dessert, but since I had strawberrypalooza on my hands I decided it was time for my strawberry tart. Most recipes I see out there call for a jam glaze or a chocolate drizzle, but I think the balsamic glaze just balances very nice with the sweet and rich flavors of the strawberries and cream cheese. Garnish with fresh basil or mint if you’re feeling extra fancy.
By the time we were done, we were all just as stuffed as my freezer. Time for some stretchy pants and more wine!
I got these mustaches from a beer fest that some of us attended and new they would come in handy for something. First I surprised all the girls wearing my silly mustache, then I asked if they wanted to join in the fun and make the boys laugh. Someone asked us to look mean. I think my friend front and center did the best. We are now calling her little Joey. Don’t mess with her. LOL
OK, maybe we had too much wine as we are feeling a bit too tartatious! Is that even a word? LOL
Blend all crust ingredients until crumbly (about 1 minute).
Press into a 9-inch round tart pan with a removable bottom (preferably non-stick). Poke bottom of crust all over with a fork and then freeze for 10-15 minutes. Bake for 25 to 30 minutes or until it the color is little darker (see color difference in photo below. Let cool.
Mix Cream cheese, sugar and vanilla.
Spread into cooled crust.
Arrange sliced strawberries like in photo (starting with the outside edge) or however you wish. Chill. Drizzle with balsamic glaze (optional) just before serving.
Strawberry Tart & Balsamic Glaze
- 1 1/4 Cups All Purpose Flour
- 1/2 Cup Cold Butter (unsalted) (1 stick)
- 1/3 Cup Sugar
- 1/4 Teaspoon Salt
- 1 1/2 - 2 Pounds Strawberries
- 8 Ounces Cream Cheese
- 1/4 Cup Sugar
- 1 Teaspoon Vanilla Extract
Balsamic Glaze (optional)
- 1 Cup Balsamic Vinegar
- 1/4 Cup Honey
- Crust: Preheat oven to 350°F. Blend all crust ingredients until crumbly (about 1 minute). Transfer crumbs to a 9-inch round tart pan with a removable bottom (preferably non-stick) and press evenly along bottom and sides. Poke bottom of crust all over with a fork and then freeze for 10-15 minutes. Bake for 25 to 30 minutes or until it the color is little darker. Not browned. Let cool.
- Filling: Mix Cream cheese, sugar and vanilla and spread into cooled crust. Arrange sliced strawberries like in photo (starting with the outside edge) or however you wish. Chill. Drizzle with balsamic glaze (optional) just before serving.
- Balsamic Glaze: (optional) About 20 minutes Mix balsamic vinegar and honey in a saucepan or shallow skillet over medium heat. Bring to a boil, reduce heat to a low simmer and continue to stir until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. It will thicken a little more as it cools. Pour into a squeeze bottle and use to drizzle many sweet and savory dishes. I keep mine in my pantry for several months.