Spinach, Chicken, Mushroom, and Cheese Quesadillas

1 10 ounce package frozen chopped spinach
4 10 inch flour tortillas
2 cups shredded cheese
2 tablespoons butter
6 ounces Portabella Mushrooms, cut in 1/2 inch slices
1 pound of b.s. chicken strips or thin sliced boneless skinless chicken breasts
1 tablespoon minced garlic
1 tablespoon olive oil
Guacamole
Sour Cream

1. Preheat oven to 350
2. Prepare spinach according to package directions. Squeeze out liquid.
3. Season chicken strips or breast with salt and pepper. Spray Pam in the frying pan and saute until no longer pink. (Cut into strips or shred the chicken once cooked.)
4. Place tortillas on backing sheet, spinkle with cheese and bake until cheese is melted.
5. Melt butter in a frying pan over medium heat. Add mushrooms and garlic and cook for seven minutes. Mix in spinach and chicken. Cook for three minutes, or until mushrooms are tender.
6. Divide the mixture among two of the tortillas and top them with the remaining tortillas to make a quesadilla.
7. Heat oil in a frying pan over medium heat and fry the quesidillas until golden brown. About 3 minutes.
8. Cut into wedges. Serve with guacamole and sour cream.

*The original recipe didn't call for chicken. I added it for a little more protein.

*It depends on how many quesedillas you want, according to how many tortillas you use. I made this recipe and used two small tortillas for myself and two regular sized tortillas for Scott and we had a little mixture left over. I packed the tortillas full though. You could probably get two more out of this if you had a thinner layer of the mixture. The recipe actually said to only use one tortilla, put mixture on one side, fold over and then cook. Whatever you want to do, I'm sure it will be just as tasty as it was for us. We loved it!

Best Carrot Cake

I'm not writing this recipe out on the blog. Instead...I am giving you the link to the page. It's THE BEST Carrot Cake recipe I've ever used. It's sooo moist and has so many yummy flavors in it. I found it on the Southern Living website.

To go to the web page, click on the title of this post "Best Carrot Cake."

Savory Chicken Burritos with Caramalized Onions

This is a super easy dish that I have modified a bit. It called for boneless skinless chicken breast halves, seasoned with brown sugar and chili powder. Then they bake them in the oven. They also top the burritos with choppped bell pepper. My variation is just a little different. We love it!


1-2 pounds boneless, skinless, chicken strips
Laywer's Garlic Salt
Pepper
Pam nonstick spray

1 red onion thinly sliced
2 teaspoons minced garlic
1 bag of frozen corn


1. Prepare saute pan with non-stick spray and turn on to medium high heat. Season chicken strips on both sides with garlic salt and pepper. Add to pan and cook on both sides until done. Keep warm.

2. In a medium saucepan, saute red onions and minced garlic until lightly browned. Remove from pan, add corn and cook on medium-high heat until cooked thouroughly and lightly browned.

3. Warm up a burrito between two paper towels and warm in the microwave for 10 seconds.

To prepare: Spread sour cream on the whole burrito. Top with chicken, corn and red onions. There you have it. It's delicious!

I'm here!

My big plans of posting lots of yummy stuff has been put on hold. I had surgery and I am still recovering. Hopefully by next week I'll be up and at 'em. Until then, I've had lots of time to surf the internet for some delicious treats. I can't wait to try them out and share them with you.

Happy Cooking!

Creamy Corn Grits

This recipe is from a handout I got at Publix. If you like cheesy grits, you'll love this! This recipe turns grits into a side dish that will melt in your mouth. If I could have gotten several samples, I probably would have. It's delicious with fried catfish. Yum!

1 (14.75-ounce) can cream-style corn
2 1/2 cups water
2 tablespoons unsalted butter
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 cup plain yellow corn meal
1/2 cup shredded sharp cheddar cheese

1. Combine corn, water, butter, seasoned salt, and pepper in a medium saucepan. Bring to boil on high.

2. Add cornmeal, whisking constantly until well blended. Reduce to low; cook 8-10 minutes, whisking often until thickened.

3. Stir in cheese until well blended. Serve. (Makes 8 servings.)

Chicken with Lime Sauce

4 (6 ounce) skinless, boneless
chicken breasts
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 tsps. of olive oil
Cooking spray
3/4 cup fat-free less sodium chicken broth
1 tablespoon brown sugar
3 tablespoons of lime juice, divided
2 teaspoons of Dijon mustard
2 tablespoons of water
1 teaspoon of cornstarch
1 tablespoon of butter

1.Place each chicken breast half between 2 sheets of heavy duty plastic wrap; pound to a 1/4 inch thickness using a meat mallet or a small heavy skillet. Sprinkle chicken with salt and pepper.

2.Heat oil in a large nonstick skillet coated with cooking spray over medium high heat. Add chicken; cook 4 minutes on each side or unti browned. Remove from pan; keep warm.

3.Add chicken broth, sugar, 2 tablespoons of juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.

4.Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan; stir well with a wisk. Bring to a boil over medium-high heat. Cook for 1 minute or until sauce thickens slightly. Whisk in remaining 1 tablespoon of lime juice and butter, stirriing until butter melts. Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.

Yield: 4 servings.

This is a very yummy recipe, it's one of our recent favorites.

Recipes! Recipes!

I set up this blog to....well I wasn't sure what I was going to do with it. Now I do!

Welcome to my recipe blog. It will be some recipes that are old that we love, and new ones I encounter over the summer (I don't have to work this summer!!!!).

My goal is to try a new recipe every week, which might turn into one a month.

Wish me luck!