Wednesday, April 13, 2011

BBQ Chicken and Potato Quesadillas!

I made this Sunday night and it was AWESOME! I got the idea from a place in TX called Tin Star. I don't really like the place, but I love the bbq chicken quesadillas. These are easy, fast, and delicious. Also, you can use the leftover chicken for whatever you want!

BBQ Chicken and Potato Quesadillas

For the BBQ Chicken:
3 chicken breasts
1 cup of your favorite barbeque sauce
2 cloves garlic
what to do:
1. Throw the ingredients into the crockpot and cook on low for 5 hours. Take out and shred and cook another hour. TADA! You now have the chicken for the quesadillas

For the Potatoes:
3 large potatoes (clean and scrubbed)
2 cloves garlic
olive oil
garlic and herb seasoning
Salt and Pepper
what to do:
1. Preheat oven to 375. Cut the potatoes into 1 inch pieces and put into a bowl. Drizzle olive oil all over them, as much as you want. I don't use much, I just barely put enough to make each one a little wet. Then throw two cloves of chopped garlic into the bowl. Mix around. Then pour into a pyrex dish then sprinkle garlic and herb seasoning all over potatoes. Salt and pepper to taste.
Cook for 30-35 minutes or until golden on the tops.

For quesadilla assembly:
Cheese (I used Monterrey Jack and Cheddar)
Sour Cream
BBQ Sauce
what to do:
1. Put chicken and potatoes across the tortilla. Cover with cheese and heat in a pan on the stove. Serve with bbq sauce, sour cream, and salsa!


Friday, April 8, 2011

Family Apricot Chicken

This recipe has been in my family for years. It's so simple, and so delicious! You seriously just need 4 ingredients. I made it for my father in law when he was here one time, and he loved it

Family Apricot Chicken
4 chicken breasts
1 small bottle russian dressing (or catalina)
1 small jar apricot preserves
1 packet lipton onion soup mix

what to do:
1. Preheat oven to 375
2. Mix the soup mix, apricot jam, and russian dressing in a bowl.
3. Put chicken in a pyrex dish and pour mixture over chicken. Cook for 30 minutes or until chicken in no longer pink.
4. Serve with potatoes, or serve over white rice for a sweet and sour chicken type dinner.


Sunday, April 3, 2011

I like Mexican Food. Do you?

My favorite type of food is mexican. Could it be because I lived in Mexico growing up?
Who knows, but, I make tacos almost once a week, and usually like to play with it until I find a recipe I love.
I've already posted some on here, but I discovered some new mexican chicken tacos that I LOVE!
They are different, and easy! AND DELISH!
And you could easily make chicken enchiladas with them, with a sour cream or cheese sauce,
or tacos,
or taco salad,
or burritos...
the possibilities are endless!

Spicy (ish) Chicken Taco Filling

(the assembly of tacos)
4 large chicken breasts
1 8 oz can tomato sauce
1 14.5 oz can enchilada sauce
2 cloves garlic (I just use minced garlic from costco)
1 T chili powder
1 teaspoon cumin
2 teaspoons oregano
1/2 teaspoon sugar
salt and pepper to taste
2 T olive oil
what to do:
1. In a bowl, mix tomato sauce, enchilada sauce, garlic, cumin, sugar, and oregano. Set aside.
2. Salt and pepper the chicken breasts then cut into strips (I just did this to cook faster and it was yummy). Pour olive oil into a skillet over medium high heat and let get hot. Put chicken breasts in, and let cook for about 5 minutes, flipping over halfway through, just to brown the chicken a bit.
3. Pour mixture into the skillet and make sure to cover all chicken. Bring to a boil, then turn heat to low and simmer for 20 minutes, flipping chicken halfway through.
4. Take chicken out onto a cutting board and either cut or shred the chicken. At this point, I poured about half of the leftover sauce out of the skillet and threw it away. Although you could use it as taco sauce if you want. Just leave enough of the sauce in the pan to mix well with the chicken.
5. Put chicken back into skillet and mix well. Let cook another 10 minutes.
6. Serve with warm tortillas or hard shells. Also you may top it with homemade spanish rice (I will put this recipe on another time!), cheese, sour cream, lettuce, tomatoes, and onions.