The BBQ Pulled Chicken recipe I posted a couple of weeks ago has gotten rave reviews. So, I’ve decided to give you a spin-off of that recipe. I think you’ll like it just as much! If you’ve been reading, you know that I love using my crock pot. I call my crock pot the “domestic wife” in our family, because she always has a meal ready when we get home from work (or at least near ready).
As mentioned, this is a spin-off of the BBQ Pulled Chicken recipe I talked about here. If you missed that recipe, then I’ll give you a minute to read that post and catch up…….Ok, now that we are all on the same page, I’ll go on.
Things You Need (serves 6)
- 2-1/2 cups shredded cooked chicken (from the crock pot)
- 2/3 cup salsa
- 1/3 cup sliced green onions
- 3/4 to 1 teaspoon ground cumin
- 1/2 teaspoon salt, plus extra salt to sprinkle
- 1/2 teaspoon dried oregano
- 6 flour tortillas (8 inches)
- 2 cups (8 ounces) shredded Monterey Jack cheese
- Sour cream and guacamole
- Olive oil (approximately 3 tablespoons)
- Optional, additional ingredients; black beans, corn, jalapeños, green peppers, tomatoes, or whatever you fancy.
Note: I’ve used a package of fajita seasoning to season the chicken mixture in the past when I didn’t have the seasonings mentioned above. It was great too!
- Take chicken from crock pot and shred. Instead of adding the BBQ as mentioned in the BBQ pulled chicken recipe, put the shredded chicken in a sauce pan along with the salsa, green onions, cumin, salt, and oregano. This is where you would include any additional ingredients you choose. Cook for about 10 minutes or until warm.
- Heat about ½ tablespoon olive oil in a pan over medium-high heat, sprinkle with salt to taste.
- Place one tortilla in pan. On half the tortilla layer cheese, then chicken mixture, then more cheese. Fold the tortilla in half to cover the cheese and chicken.
- Watch the tortilla closely because it will cook fast. As soon as the first side is golden brown, flip the entire quesadilla to cook the other side. Once both sides are golden brown, remove from pan.
- Slice quesadilla and top with guacamole and sour cream.
- Repeat for each quesadilla. Enjoy!
Note: I cook mine in olive oil to give it a nice crispy texture (oh, so yummy). However, you can also heat in the oven at 350 degrees for 10 minutes or until cheese is melted.
Psst…one more tip for my time crunching readers. Cook enough chicken in the crock pot for both recipes. Divide the chicken after shredding and put half in the fridge for later. Make the BBQ pulled pork one day and the quesadillas another. The meat will be ready throw in the pan with the other mexican-like ingredients. You have two super quick meals for the week. How great is that?
Most of the country is in for some nice weather this week (finally). I plan to BBQ at least once, don’t you? I like barbecuing because I can prep the meat and then let my husband take over. It also tastes wonderful. Here is a recipe for BBQ Cornish Game Hens. My hens are defrosting as I
speak type and I’m looking forward to throwing them on the grill this week. With meat this good, there is no reason to get crazy with sides. If you want a more relaxing dinner, just pair these hens with some corn on the cob and baked potatoes – two things you can also throw on the grill and forget about while you enjoy some family time.
Ingredients (serves 4)
- 2 Cornish game hens (1 to 1-1/2 pounds each)
- 3 Tbs. Olive Oil
- 1/3 c. Lemon juice
- 1 Tbs. Coarsely crushed black pepper
- 1/2 Tsp. Salt
- 1 Sprig fresh rosemary (optional, but will really make the dish!)
Split the hens lengthwise, rinse and pat dry. In a small bowl, combine olive oil, lemon juice, crushed pepper and salt. Place the hen halves in a plastic bag. Set the bag in a bowl. Pour the marinade over the hens. Cover and refrigerate for several hours or overnight, turning the hens occasionally. When the charcoal briquets are medium hot, arrange them around a drip pan in a covered grill. Just before grilling, add the rosemary sprig to the coals. Remove the hens from the marinade and place them, skin side up, on the grill over the drip pan. Cover the grill and cook the hen halves for 45 minutes or until done, basting occasionally with the marinade.
Don’t they sound great?
If you are like me, then you find yourself staring at a bag of chicken breast thinking about how much you do not want chicken – again. Do you do that, or is that just me? Here are 10 Things to Do with a Boneless Chicken Breast. The recipes look so good. I’m going to make this one this week. Chicken Pasta Salad, yum!
Here are a few more to get those taste buds watering…
The best thing is that these are all quick and easy recipes. Click here.
Note: I do not get paid or perk’d for any post or referral.
Does the thought of climbing Mount Everest seem like a more manageable task than getting your kids to eat their veggies? If so, maybe Mr. Tomato Head can help (along with some additional tips).
Do try this at home:
- Offer “special treats” and snacks in the form of veggies. At times, it is the thought of dinner that makes kids automatically put their guard up…they just know there will be something green on their plate. Mr. Tomato Head will somehow seem more appealing when it appears to be a “special treat.”
- Put away (or don’t buy) the junk. Instead, keep a fruit bowl on the counter and ready-to-eat veggies in the fridge.
- Get your kids involved. Let them pick out recipes they may want to try, let them pick out the veggies from the supermarket or local farmers market, and then let them help cook. Kids like to help and if they feel a sense of pride in what they’ve made, they’ll want to eat it. I tried this one year at Thanksgiving. My niece and nephew wanted to help cook. I decided to let them help make the broccoli and cauliflower casserole. I had them cut the veggies and mix them in with the other ingredients. I think they ate more of that dish than anything else and insisted that everyone try it.
- Talk about veggies like they are something to enjoy. Say things like, “yum, I really like the Zucchini and it is so healthy for us.” We all know that children pick up on our vibes and especially what we say.
- What kid wants to eat a blob of spinach (I don’t even want to eat it)? Instead, offer variety and have some fun with it!
(Share your tips and tricks with the group. We can use all the help we can get!)
I found these recipes on parents.com. I’ve only included two, but the article gives 30 Kid-Friendly Fresh Veggie Meals. Check it out for additional, fun recipes to try!
- Source: parents.com
Mr. Tomato Head
Hollow out a tomato, saving the top slice. Fill with cooked couscous mix, top with shredded basil, and cover partially with reserved tomato top, as shown. Rest black-olive slices on tomato ledge for eyes. Cut a piece of provolone cheese in the shape of a mouth and place it right on the tomato — it’ll stick.
- Source: parents.com
Peel an eggplant and cut lengthwise into sticks. Toss in a bowl with 1 egg and 1/4 cup milk, then coat with bread crumbs. Bake at 400 degrees F. for 20 minutes. Arrange strips like a tic-tac-toe board and fill in with cherry-tomato halves and broccoli.
P.S., Don’t forget to take the poll in the right navigation bar. I’ll take the poll down next week and want your input!