Cheesy Chicken adn Wild Rice Casserole

3 Tablespoons extra virgin olive oil

1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
1 Cups steamed white rice
16 oz prepared wild rice (I just used a package of Uncle Ben's)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt


Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

1. Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.


2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.

Monterey Chicken

MONTEREY CHICKEN
4 boneless, skinless chicken breasts

1/4 c. bar-b-que sauce ( I use Bull's Eye)

1/4 c. real bacon bits

1 c. colby and jack cheese, shredded

1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)

sliced green onions

pepper
Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

Chicken Cordon Bleu with Parmesan Dijon Cream Sauce

Ingredients:


3 boneless, skinless chicken breasts, cut in half (like you're butterflying, but finish the cut)

12 slices deli honey ham

1 cup Panko bread crumbs

2 tablespoons butter, melted

1/2 pounds thinly sliced Swiss cheese


Parmesan-Dijon Cream Sauce

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

1 chicken bouillon cube, crushed

1/2 teaspoon salt

1 tablespoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/2 cup finely grated Parmesan cheese





Directions:

Coat a 9" x 13" baking dish with non-stick cooking spray. Preheat oven to 350 degrees F.

In a medium bowl, combine the bread crumbs and 2 tablespoons melted butter; set aside.

Lay the chicken breast halves in a single layer in the baking dish. Top each breast with two slices of ham and 2 slices of Swiss cheese. It's okay for the ham and cheese to overlap, as long as the entire breast is covered. Sprinkle bread crumbs over the top of the chicken.

Bake for 30 to 35 minutes, or until the chicken is cooked through (clear juices), the cheese is bubbly and the bread crumbs are golden brown.

While the chicken bakes, melt 2 tablespoons butter in a medium sauce pan over medium heat. Whisk in the flour to form a roux, cook for 1 to 2 minutes. Slowly pour in the milk while whisking constantly, make sure there are no clumps. Stir in the bouillon and salt. Whisk constantly until the mixture begins to thicken, about 5 to 7 minutes. Remove from heat and stir in mustard, Worcestershire sauce, and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm.

Remove chicken from oven, plate, and top with sauce.

Sour Cream Chicken Enchiladas

1 lb chicken breast, diced


1 medium onion, chopped

1 tablespoon vegetable oil

8 flour tortillas, softened (8 inches each)

1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided

1/4 cup butter

1/4 cup flour

1 (15 ounce) can chicken broth

1 cup sour cream

1 (4 ounce) can chopped green chilies

Directions:

1In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

2Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

3Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

4Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

5Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

6Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Cilantro Lime Chicken and Rice Bake

Cilantro Lime Chicken Marinade (for 4 chicken breasts)


-3/4 c vegtable oil

-Juice and zest of 2 limes

-2 cloves garlic -2 tsp sugar

-1/2 tsp salt -1/4 tsp black pepper

-1/2 C finely chopped cilantro

*I put everything in blender and have it mix and chop it



Cilantro Lime Rice

-1 cup uncooked rice

-1 can chicken broth

-1 cup water

-2 cloves garlic, minced

-1 Tbls freshly squeezed lime juice

-2 tsp sugar

-3 Tbls finely chopped cilantro

* I throw the rice, broth, water, garlic & some lime juice into a rice cooker and let it cook. While it’s cooking I mix the sugar, lime juice & cilantro in a bowl. When rice is finished fluff the rice while mixing the sugar mixture into the rice.



Creamy Tomatillo Dressing

-1 batch prepared Ranch Buttermilk Dressing

-3-5 tomatillos (quartered)

-1 handful of cilantro

-1 jalepeno (optional)

-juice of 1 lime

-salt & pepper to taste

*Blend all ingredients in blender and chill for 2 hours before serving.

*This ranch is for drizzling on top of each slice of casserole after it's been cooked right before serving
-Sour cream for 3rd layer (I use almost a whole small container of sour cream)
**To create your bake: Layer cilantro lime rice, then grilled chicken, then sour cream, mango salsa (we buy prepared from deli), cover the top with shredded pepperjack cheese. Bake at 350 degrees until heated through, about 20 min. Then turn on broil until the cheese crisps a little. When serving, drizzle tomatillo dressing on top and ENJOY!

Slow Cooker Greek Chicken Pitas

1 medium onion, sliced

1 clove garlic, minced

1 lb. boneless, skinless chicken thighs, trimmed of fat

1½ teaspoons lemon pepper

½ teaspoon dried oregano

¼ teaspoon ground allspice

4 pita pocket breads

½ cup plain yogurt

1 tomato, sliced

½ cup chopped cucumber

1 medium red bell pepper, sliced in thin strips

Directions

1. In slow-cooker, combine onion, garlic, chicken, lemon pepper, oregano, and allspice; mix to coat chicken with seasoning.
2. Cover and cook onLOWfor 4–6 hours.

3. Heat pita bread as directed on package. Meanwhile, remove chicken from slow-cooker; place on cutting board. Using two forks, shred chicken.
4. To serve, stir yogurt into onion mixture in slow-cooker. Spoon chicken onto warm pita bread. With slotted spoon, transfer onion mixture onto chicken; top with tomato, cucumber, and red pepper strips.

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Thai Chicken Enchiladas

8 flour tortillas
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoons canola oil
1/2 sweet onion, chopped
1/3 cup chopped/shredded carrots
1/2 cup chopped/shredded cabbage
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 green onions, sliced
1/3 cup chopped + crushed peanuts + more for garnish
1/4 cup chopped fresh cilantro + more for garnish
2 1/2 cups light coconut milk
1/3 cup + 1/2 cup sweet chili sauce

Preheat oven to 350 degrees F

Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it’s coated.
Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Additionally this can be done halfway through cooking too.

Thai Chicken Pizza

1 ball pizza dough


Olive oil, for brushing

¼ cup sweet Asian chili sauce, plus extra for drizzling

1 shallot, thinly sliced

½ large zucchini, thinly sliced

1 tsp. red pepper flakes

1 cup shredded cooked chicken

2/3 cup shredded mozzarella cheese

3-4 tbsp. chopped peanuts

2 tbsp. minced fresh cilantro

2 tbsp. minced fresh basil (optional)

Directions

To make the pizza, increase the oven temperature to 500˚ F and preheat a pizza stone. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread the chili sauce over the crust in an even layer. Layer with the shallot, zucchini, red pepper flakes, shredded chicken, and cheese.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and let cool slightly. Sprinkle evenly with the peanuts, cilantro, and basil before slicing and serving.

World's Best Chicken

The World’s Best Chicken


Serves 4
4 boneless, skinless chicken breasts

1/2 cup Dijon mustard

1/4 cup maple syrup

1 tablespoon red wine vinegar

Salt & pepper

Rosemary



Preheat oven to 425 degrees. In a small bowl, mix together mustard, syrup, and vinegar.  Place chicken breasts into 9×13 greased baking dish. Season with salt & lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated. No need to marinate. I love that because I hate marinating/often forget to until it’s too late.  Bake for about 30-40 minutes, or until meat thermometer reads 165 degrees. Exactly how long you should leave it in is based on personal preference and your oven. I like my chicken borderline dried out, so I leave it in the full 40 minutes, and sometimes even bump the heat up to 450 degrees to really get the flavors baked on. (Line your pan with foil to keep clean up easy!) There will be extra sauce in the pan, which you can elect to toss out or use for extra flavoring. You do not need to cover the pan with foil.
Season with chopped rosemary.

Crockpot Teriyaki Chicken

Ingredients:
•3 to 4 lbs of boneless skinless chicken thighs

•3/4 cup sugar

•3/4 cup soy sauce

•6 tablespoons apple cider vinegar

•3/4 teaspoon ground ginger

•3/4 teaspoon minced garlic

•1/4 teaspoon pepper

•4 1/2 teaspoons cornstarch

•4 1/2 teaspoons cold water

•Cooked rice (Whatever type you like, I used brown rice.)

Directions:



1.Place chicken in the slow cooker.

2.In a separate bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper.

3.Pour over chicken.

4.Cover and cook on low for 4 to 5 hours or until chicken is tender.

5.Remove chicken from the slow cooker.

6.Skim fat from cooking liquid. (Wow, who knew there is so much fat in chicken thighs! Now I know why they taste so good. This is another reason I need a fat separator, I just used a spoon to skim the fat...)

7.Place liquid in a saucepan and bring to a boil.

8.Combine cornstarch and water until smooth, then gradually stir into liquid and stir until sauce is thickened.

To serve, top rice with chicken and cover with the Teriyaki Sauce.

Crispy Southwest Wraps

INGREDIENTS:


1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)

Sour cream (optional)



6 burrito-sized flour tortillas



DIRECTIONS:

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.



Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Crispy Chicken Wraps

INGREDIENTS:


1/3 cup mayonnaise, light or regular

1/4 cup chopped fresh cilantro

3 scallions, sliced very thin

2 celery ribs, chopped fine (I omitted these due to my husband’s non-celery preference)

2 tablespoons sour cream, light or regular

2 teaspoons hot sauce (this does not make them spicy but adds great flavor!)

1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)

2 cups shredded cheddar cheese (the sharper the better, in my book)

4 (12-inch) flour tortillas



DIRECTIONS:

Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Slow Cooker Chicken Cesear Sandwiches

2 pounds boneless skinless chicken thighs or breasts (I used Chicken Breasts)


1/2 to 1 cup of your favorite Caesar dressing (I used Brianna’s Asiago Caesar)

1/2 cup shredded Parmesan cheese

1/4 cup fresh chopped parsley or 2 teaspoons of dried parsley

1/2 teaspoon ground pepper

2 cups shredded romaine lettuce

12 slider buns or 4-6 regular sized hamburger buns

Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Chicken Broccoli Supreme Casserole

I haven't posted on here in a while because I have just been saving all the new recipes I try and like on Pinterest.  Rachel told me that she doesn't ever go on there and asked that I post them here....so here goes.

1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.

3 cups cooked chicken breasts – Break up in small pieces

3 cups Grated Cheddar Cheese divided

2 tubes Ritz Crackers

1 stick melted butter

1 tablespoon poppy seeds

SAUCE:

1/3 cup Butter- melted

1/4 cups Cornstarch, dissolved in 1/2 cup COLD Water

1/3 cup Chicken Broth

1/4 tsp. Salt

1/4 tsp Pepper

2 Cups Milk

1 1/2 cups of the above Cheddar Cheese

In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

Orange Chicken

YUMMM. I have been craving orange chicken this pregnancy and saw a recipe for it and thought I would give it a whirl. It tasted so good. Plus it is nice knowing you are using quality chicken, better oil than they probably fry things in at Panda, and the sauce was really tasty. And it wasn't very hard to make. This one is a keeper recipe for sure.


2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups cornstarch
2 eggs (beaten)
1 cup panko bread crumbs
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)

Orange Sauce-
1 ½ cups water
1/4 cup orange juice (I used fresh squeezed - about the juice of one orange)
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
1/4 cup water

Cooking Instructions:

Combine cornstarch, salt, and pepper. Prepare a bowl with beaten eggs, another with panko crumbs, and another with the cornstarch mixture. Dip chicken in egg mixture, dredge in cornstarch, then egg agaion, and finally in the panko crumbs. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked (I actually fried it a few minutes just to get the outside crispy, then put it on a baking sheet and baked at 375 for about 30 minutes. The chicken turned out perfect and the outside was super crunchy).

Meanwhile, in a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and red pepper flakes. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and garnish with green onions.

Asian Noodle Salad

Something cool to eat on a hot summer night.

Dressing:
1/2 C rice vinegar
2 T olive oil
1 tsp sesame oil
3 cloves garlic, finely minced
2 tsp soy sauce
2 tsp sugar

Combine all ingredients thoroughly. Let sit for at least 1 hour to let the flavors combine.

Salad:
1/2 C cilantro, chopped
1/2 C basil, chopped
2 green onions, diced finely
1/2 red bell pepper, sliced into thin strips
1/2 yellow bell pepper, sliced into thin strips
1 C shredded carrot
1/2 C honey roasted peanuts
1/2 Pound spaghetti noodles, cooked per instructions
Cooked, chopped chicken breast - optional - I cooked it in a little bit of the dressing

Prepare all of the vegetable, set aside. Once the spaghetti has cooked, rinse with cold water and drain. When the noodles are completely cool, add the vegetables and peanuts. Mix the dressing again thoroughly then add to the noodles and vegetables. Stir until well combined and serve!

Cajun Chicken Pasta

Wow - the 200th post! Roger and I decided we like this one better than the usual chicken spaghetti recipe. Plus it had lots of veggies in it. This is another one from the Pioneer Woman website. There are so good recipes there - go check it out!

Ingredients
■3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
■3 teaspoons Cajun Spice Mix, More To Taste
■1 pound Fettuccine
■2 Tablespoons Olive Oil
■2 Tablespoons Butter
■1 whole Green Bell Pepper, Seeded And Sliced
■1 whole Red Bell Pepper, Seeded And Sliced
■½ whole Large Red Onion, Sliced
■3 cloves Garlic, Minced
■4 whole Roma Tomatoes, Diced
■2 cups Low Sodium Chicken Broth
■½ cups White Wine - I bought white cooking wine....you can find it in the cooking section
■1 cup Heavy Cream
■Cayenne Pepper To Taste
■Freshly Ground Black Pepper, To Taste
■Salt To Taste
■Chopped Fresh Parsley, To Taste
Preparation Instructions
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

Summer Tortellini Salad

1 pkg. (9 oz.) uncooked refrigerated cheese-filled tortellini (I like the 5 Cheese Tortellini from Costco)
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped (I use the equivalent of baby carrots instead)
1 pint cherry or grape tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup home-made or really good ranch dressing (I used the Brianna's Brand one)
Parmesan Cheese - to taste
*Optional - I have added grilled chicken

Cook tortellini according to package directions, drain and rinse under cold running water. Placetortellini in a large colander and set aside. Meanwhile, slice zucchini. chop carrot(s). Cut tomatoes in half and slice green onions. Snip parsley, if using fresh. Add vegetables to tortellini. Pour salad dressing over salad. Grate parmesan cheese over salad. cover; refrigerate at least 2 hours before serving. Yield: 6 servings

Grilled Chicken and Pineapple Quesadillas

This is one from the website Dasha suggested - http://thepioneerwoman.com/cooking/

There are a lot of yummy looking recipes on there - I am trying a few out this week. This was dinner tonight and it was very yummy.

Ingredients
■8 whole Flour Tortillas
■Butter Or Margarine
■2 cups Grilled Pineapple, Sliced
■3 whole Boneless, Skinless Chicken Breasts
■Salt And Pepper, to taste
■3 cups Monterey Jack Cheese, Grated
■1 whole Jalapeno, Sliced
■Cilantro
■3 Tablespoons Barbecue Sauce
Preparation Instructions
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)

(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)

Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

Crock Pot Apricot Chicken

A friend of mine gave me this recipe. It is yummy and easy.

4 chicken breasts
1 C Russian Dressing (she said you can substitute Catalina but she likes Russian the best)
1 C Apricot Pinapple Preserves
1 package onion soup mix

Combine all ingredients except chicken. Pour over chicken in crock pot and cook on low 6-8 hours or high 4-6. Shred and serve over rice.