Blog Archives

To The Rescue Chicken Quesadillas

Interesting name for quesadillas isn’t it? Let me try to explain. There are two reasons why this name is appropriate. The first, is because I always have these ingredients on hand. So if I have a hectic day, or maybe I messed up real bad in the kitchen trying to create something and it just didn’t work out, and now I have hungry kids staring at me like I’m dinner. Or maybe money is really really tight and I need something very cheap to fix. This recipe comes in handy!

The second reason, is, well, this last Wednesday rolled around I was really starting to feel under the weather. Each one of my kids have been sick the prior week, and you know what happens when you take care of sick kids. No matter how much you wash your hands, you’re gonna get what they got. I swear I need a hazmat suit. Thankfully I was able to get my Wine Pairing Wednesday post up, but after that ran out of steam. That’s ok, because there was a ton of leftovers in the fridge! Yay! That was fine for Wednesday, but Thursday was worse! I ended up with a fever, every time I tried to get out of bed to do something, I just felt worse. My husband is working some late nights, and my kids are hungry! Well that’s ok! Reason #2 why these quesadillas come to the rescue! This is something my kids can build themselves, and make themselves. If they can put a pizza in and out of the oven, they can put a quesadilla in and out of the oven. All I had to do was supervise.

Just layer on your favorite fillings, top it with another tortilla and pop that sucker in the oven. I love doing quesadillas in the oven. It doesn’t require any flipping, and as big as these are, I wouldn’t want to bother with the hassle. Plus, my 10 and 11 year old kiddos are good with the oven. So keeping it simple here. They just like chicken and cheese in theirs. Hubster likes his with onion, cilantro and jalapenos if we have them. I like mine with cilantro and bell peppers. You don’t have to use chicken. Use whatever meat you have available or like best. We’ve done this with left over turkey, as well as left over steak. They’re all yummy!

 

Print Recipe
To The Rescue Chicken Quesadillas Yum
Recipe by Christine Titus
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with aluminum foil. Spray foil with cooking spray.
  3. Lay one tortilla on the baking sheet, and sprinkle with a layer of cheese. Then top the cheese with a layer of chicken, then onion if using, and then cilantro if using. Top with one more thin layer of cheese to hold it all together, then top with the other tortilla.
  4. Lightly spray the top of the quesadilla with cooking spray.
  5. Place in the oven and bake for about 8 minutes. Check it at 5 minutes. Your quesadilla is done when it is golden brown and crispy.
  6. Serve with your favorite sauce.
Recipe Notes
  • If I don't already have cooked chicken in my freezer, which I try to keep some on hand, I will get a bag of fully cooked grilled chicken from the freezer section of the grocery store, and let it thaw before using.
  • You can substitute the chicken for turkey or beef if you wish. We have done all three and they all turn out great!
  • A sauce I like to use on my quesadillas (also on taquitos) is really simple. Just equal parts sour cream and salsa. Mix together, and you have a delicious zippy sauce.
  • Feel free to add whatever you like on your quesadillas like jalapenos, bell peppers, the options are endless.
Share this Recipe

Fabulous Frito Dogs

Fabulous! And when I say fabulous, I mean Fab-u-lous! Fabulously delicious, fabulously fast, and fabulously not a single complaint at the dinner table! If that’s not fabulous, I don’t know what is!

Much like myself, my family loves simplicity. It really doesn’t get any easier than this. This makes an awesome and easy weeknight dinner. There is not a lot of fuss going on right here, and lets not forget one of the important parts about this recipe, it’s cheap! Oh yea, totally budget friendly. Check out these ingredients….

That’s it! That’s all it takes to make this cheap, simple, yet fabulous dinner. I served it with some fries, but you could serve it with onion rings, or a salad! Fruit salad, coleslaw, garden salad, potato salad, noodle salad.. whew! The options are endless! Grab some hot dogs, chili with no beans, can of diced green chilies, can of cheddar cheese soup (by the way Fiesta Nacho Cheese soup would be EXCELLENT in this just to kick it up a notch), Mexican blend cheese, a nice fat red onion, corn chips and some buns, and you’re going to have a house full of happy peeps too!

Now, you can cook your hot dogs any way you want. Grill them, broil them, bake them, boil them, over a campfire, whatever makes you happy! I chose to bake mine, mostly because my personal Grill Master was not feeling too good, and I didn’t want to bug him just to grill hot dogs. Personally, I prefer hot dogs grilled, but if I can’t have that, baking them is my next favorite way. It’s pretty quick and pretty fuss free. Just line a baking sheet with parchment paper, score the tops a couple times and pop them in the oven. Turn them about halfway through the baking process. Easy peasy!

These dogs remind me of the county fair, which by the way I haven’t been to one since I was a kid! I really should do that one of these days, but until then, I have these Fabulous Frito Dogs that I can make right here at home, and now you can too! So go make some already!


Print Recipe
Fabulous Frito Dogs Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. To Prepare Hot Dogs:
  2. Preheat oven to 350 degrees.
  3. Place hot dogs on baking sheet lined with parchment paper. Score the hot dogs with 3 or 4 diagonal cuts about 1/4-inch deep.
  4. Bake hot dogs for 7-9 minutes, or until heated through, turning occasionally.
  5. To Prepare Chili Mixture:
  6. In a large saucepan, combine chili without beans, cheddar cheese soup, and chopped green chilies. Bring to just a boil, over medium-high heat, stirring occasionally. Lower temperature, and let simmer, stirring occasionally for about 5 minutes, or until completely heated through and hot.
  7. Serve hot dogs in buns; top with chili mixture, onion, corn chips and cheese.
  8. Yield: 8 servings.
Recipe Notes

Control the heat! You can make it spicy if you like spicy food, just use hot green chilies. If you like a milder spice, use mild green chilies. You can also use Fiesta Nacho Cheese soup in place of regular Cheddar Cheese soup to kick it up a notch.

This makes enough sauce, that if you want or need to make more hot dogs, you could throw in another package. Or, it makes really good chili cheese fries the next day.

You can also grill the hot dogs if you prefer. Any way you like them best, is the way to go.

Adapted from Taste of Home

Share this Recipe
 
No Comments
POSTED IN: ,


Jake’s Garlic Lemon Chicken

Hello and happy Friday everyone! I am so excited, and not just because it’s Friday! I’m also excited to be sharing with all of you, the most epic, ridiculously delicious chicken recipe. This is one of my favorite main dishes, and it’s not even my recipe. It’s my husband’s! He’s nice enough to let me share this with all of you.

Jake’s Garlic Lemon Chicken, is the first recipe my husband made for me before we were married. He asked me if I liked garlic. Psh.. duh.. I love garlic! In my opinion, there is no such thing as too much garlic. So, he says “You gotta try my chicken!” I was skeptical, but willing. I didn’t even know he could cook, and when he didn’t whip out a recipe to read from, I was even more shocked! The aroma as this chicken baked was just taunting me. I couldn’t wait to try it. I will never forget that first bite. Ooohhhh man… the most juicy, flavorful chicken I have ever eaten in my life! After all of the laughter he brought me (and still does), making me laugh until my sides hurt, and now this chicken, that was it! I knew I had to marry this man! The kids love this recipe too, in fact, for some reason it hadn’t been made in quite awhile, and when Andrea (my 10 year old) asked if we could have this for dinner, I may or may not have squealed in delight. Pretty sure I did, but we’ll keep that between us mkay?

Hubster is not the measuring type of guy. He’s not even a recipe type of guy. He’s a concoct it in his head type of guy, and it just works really really well. If you don’t like a lot of garlic, then don’t use as much garlic. It’s really just one of those kinds of “recipes”. I don’t want to waste any more of your time, because you’re going to need to go make this for your family ASAP. So lets get to it, shall we?

You’ll want to get your 13×9 glass backing dish out, first thing. Then you’re just going to pour some olive oil in the bottom of the dish, just basically coat the bottom. Then you’re going to place your boneless skinless chicken breasts on top of the oil. As you can see here, our chicken breasts were HUGE. So we only used three, because once we cut those in half, this will feed 6. So use as many or as little chicken breasts as you need. Now take a fork, and pierce the top of the chicken breasts several times. The idea here is to let that lemon juice get into the chicken. Now pour some lemon juice over the chicken. Jake estimates that he probably used about a cup of lemon juice. You really can’t over-do the lemon juice, so just eye-ball it. You want it swimming, as shown below. Then, take about 3-4 large garlic cloves per chicken breast (depending on the size of your chicken breasts), and press it right over the top of the chicken. Spread it out a bit, as my husband says “It’s like a blanket of flavor” LOL. Seriously, if you are not a total serious garlic freak, feel free to cut back on the garlic. My whole household are garlic freaks so… yum! Now, once he has blanketed his chicken breasts with garlic, he seasons to taste using Garlic & Wine Seasoning. This is a seasoning sold by The Melting Pot restaurant, and you can order it online, or if you have local restaurant, stop by and grab some. We always have some in our spice cabinet. You can also substitute garlic pepper as well. Now sprinkle some parsley over the top. All that’s left to do is pop it in a 425 degree oven for 30-35 minutes, or until chicken is no longer pink, and juices run clear.

All that’s left to do is pop it in a 425 degree oven for 30-35 minutes, or until chicken is no longer pink, and juices run clear. I served this up with some green beans and roasted potatoes on the side. We were all in our own little heaven at the dinner table.  I hope you enjoy this as much as we do!

 

Print Recipe
Jake's Garlic Lemon Chicken Yum
Recipe by John (Jake) Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Pour a good amount of olive oil into the bottom of a 13x9 glass baking dish, to coat bottom of pan.
  2. Place chicken in pan, evenly spaced.
  3. Pierce top of chicken several times with a fork.
  4. Evenly pour lemon juice over the chicken. You can't over-do the lemon, you want it kinda swimming in the lemon juice. We used approximately a cup.
  5. Press garlic right on top of chicken breasts, distributing evenly. Season to taste with Garlic & Wine Seasoning and parsley.
  6. Bake in a preheated 435 degree oven for 30-35 minutes, or until chicken is no longer pink and juices run clear.
  7. Notes:
  8. Garlic & Wine Seasoning is a seasoning sold by The Melting Pot restaurant, and you can order it online here https://shop.meltingpot.com/collections/seasonings, or if you have local restaurant, stop by and grab some. We always have some in our spice cabinet. You can also substitute garlic pepper as well.
Recipe Notes

Notes: Garlic & Wine Seasoning is a seasoning sold by The Melting Pot restaurant, and you can order it online here https://shop.meltingpot.com/collections/seasonings, or if you have local restaurant, stop by and grab some. We always have some in our spice cabinet. You can also substitute garlic pepper as well.

Share this Recipe

Mom’s Chicken and Yellow Rice with Broccoli & Cheese

I have a quick and easy recipe for you to day on this lovely Spring Sunday! The weather here in Indiana is beautiful and it’s calling to me to come sit on the porch and sip a nice fruity cocktail or maybe just some Iced Tea. Either way, that sunshine isn’t going to soak itself up! Lets get to the recipe shall we?

Mom’s Chicken and Yellow Rice with Broccoli & Cheese is such an easy, one skillet meal. It comes together fast (especially if you pre-chop everything earlier in the day or the night before), easy clean up since it’s only one pan. Just throw a salad together and you’ve got a very tasty meal and very happy tummies!

First, season the chicken with the garlic pepper to your liking. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 – 10 minutes or until browned and cooked through. Remove chicken to a plate and set aside.

Heat remaining 1 tablespoon oil in skillet. Add onion, garlic and bell pepper; cook and stir 4 minutes or until softened. I really wanted to use an orange bell pepper here, just for a pop of color, but I couldn’t find a good orange one, so I opted for red. Really any color is fine.

Now add your water and bring to a boil, stirring to release browned bits from bottom of skillet. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 20 minutes.

Now place broccoli and chicken over the rice; cover. Cook 5-10 minutes longer or until broccoli and chicken are heated through. Now you’ll want to sneak a taste and adjust the seasoning to your liking. Add more garlic pepper if you wish, or just some salt & pepper.

The final touch, sprinkle cheese over top and cover. Remove from heat. Let stand 5 minutes or until cheese is melted, and enjoy!

 

 

 

Print Recipe
Mom's Chicken and Yellow Rice with Broccoli & Cheese Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Season chicken with garlic pepper to your liking. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until browned. Remove chicken; set aside.
  2. Heat remaining 1 tablespoon oil in skillet. Add onion and garlic and bell pepper; cook and stir 4 minutes or until softened. Add water; bring to boil, stirring to release browned bits from bottom of skillet. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 20 minutes.
  3. Place broccoli and chicken over rice; cover. Cook 5 minutes longer or until broccoli and chicken are heated through. Here is where you can have a little taste, and adjust the seasonings to your liking. Add a little more garlic pepper if you wish, or just some salt & pepper.
  4. Sprinkle cheese over top; cover. Remove from heat. Let stand 5 minutes or until cheese is melted.
Share this Recipe