Tequila Chicken Quesadilla

 

1/4 cup tequila
1/4 cup lime juice, about to 2 limes
3 tbsp. each orange juice, canola oil
1/4 cup cilantro
3 tbsp. sugar
1 jalapeño
1 clove garlic
1 tbsp. each salt, ground pepper
2 lb. chicken breast
2 mangoes, diced
2 cups cheese (cheddar, Mexican or a combination of two)

      Heat oven to 375ºF (185ºC).  Place all ingredients but chicken breast, cheese and mango in a food processor bowl or blender and pulse until well blended.  Transfer marinade to a resealable plastic bag, add in chicken.  Set aside an hour.  Line bake sheet with foil.  Remove chicken from bag, allow excess marinade to drip off.  Reserve marinade.  Place chicken on bakesheet.  Bake until cooked through, about 25 minutes.  Meanwhile transfer remaining marinade to a small saucepan and boil until thickened and reduced, about 10 minutes.  Transfer cooked chicken to platter.  Brush with reduced marinade.  Layer chicken and mango onto 1 tortilla; sprinkle on cheese, place second tortilla on top and place.  Transfer assembled quesadilla to a dry pan; cook until tortilla begins to brown.  Flip quesadilla, repeat on other side until brown.  Turn heat to low, place a lid on top, cook 1 - 2 minutes, or until cheese melts.  Remove quesadilla from pan, set aside to cool 1 minute prior to cutting.

Creamy Tomato-Basil Soup

MAMA STEPH

One medium onion, diced

One large or two medium cloves of garlic, minced

2 TBS olive oil

1/4 cup plain flour

1 TBS dried basil

1 large can tomato juice

3 cups heavy cream, plus more if needed

salt and pepper, to taste

 

Method:

In a medium-sized soup pot, warm the olive oil over medium heat.  Add onion and cook for five minutes, until clear. Add garlic and basil, and cook for a minute longer.  Add the flour, and whisk it and allow it to cook for a minute to a minute and a half; don't allow it to brown.  Keep burner to medium level of heat.

Add whole can of tomato juice, whisking it into the veggie mixture.  Add the heavy cream, continuing to whisk.  Allow to get warm, and taste for saltiness.  (I added KOSHER salt, instead of regular table salt, as it isn't as sharp a flavor and isn't as easy to over-salt food with.)

You may adjust the amount of basil as desired, also. If using fresh basil instead of dried, add it at the end of cooking instead of at the beginning.  Remember to stir frequently, as cream-based soups scorch easily.  

Carrot Cake Bars

• 1 cup old fashioned or quick oats
• 2 cups brown sugar, packed (I use light or dark, whatever I have on hand)
• 4 cups all purpose baking mix
• 2 Eggs
• 2 Sticks butter or margarine, melted
• 1 teaspoon Vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon allspice
• 1+1/2 cups grated carrots
• chopped pecans 1/2 cup for batter, 1/2 cup for top
Icing
• 8 ounces cream cheese, at room temp
• 1 stick butter or margarine, at room temp
• 3 1/2 to 4 cups confectioner's sugar
• 1 Tablespoon lemon juice
• 1-2 teaspoons vanilla

Instructions

Combine baking mix, sugar, oats, and melted butter in large mixing bowl and stir by hand until dough is formed.

Stir in carrots, raisins, and pecans until well mixed. Pat into greased 9x13 pan and bake at 350 for 35-40 minutes, or until lightly golden all over the top. Remove from oven and allow to cool.

To make icing

Place softened butter and cream cheese in large mixing bowl. Beat with electric mixer until well blended. Slowly add sugar, a cup or so at a time, and beat until light and fluffy. Mix in vanilla and lemon juice as well until well blended. Ice cooled bars.

Southern Spoon Rolls

• 1 package yeast
• 2 cups warm water
• 3/4 cup oil
• 4 cups self rising flour
• 1/4 cup sugar
• 1 egg

Stir yeast into warm water to dissolve.

Combine dry ingredients.

Slightly beat egg and add to dry ingredients along with oil and yeast mixture.

Stir with wooden spoon to combine well.

Spoon into sprayed muffin tins and bake at 400 degrees for 15-20 minutes or until lightly browned.

Note: This batter will keep several days in the refrigerator covered with plastic wrap.