My Recipe Stash

This one is a popular recipe that is a great appetizer or little snack for a group.

Ingredients

Fresh basil leaves
Clove of garlic
Roasted almonds
Parmesan cheese
Olive oil
Salt and freshly ground black pepper
1/4 teaspoon paprika
1/2 teaspoon ground cumin
1 boneless skinless chicken breast
1 flour tortilla

Directions

For Pesto

Add fresh basil fresh basil leaves, 1 clove of garlic, a 1/4 cup of roasted almonds, 1/4 cup of shredded Parmesan, a drizzle of olive oil, and a pinch of salt and pepper to a large cup or bowl. Use a blender to blend it together until smooth and bright green.

For Chicken

Mix together the paprika, pepper, and cumin in a bowl with a teaspoon of salt. Sprinkle chicken with mixture and rub it in. Grill on a medium hot grill, turning occasionally until chicken is just cooked through, about 5 to 6 minutes per side. Remove and let it rest. Cut the chicken into slices and set aside. Add tortilla to grill on low heat and spread a thin layer of the pesto over it. Add strips of chicken, Parmesan and cover with another tortilla. Cook until you get color on the bottom and carefully flip it over to cook the other side. Once it is done, remove from heat and let rest for 1 minute. Cut the tortilla like a pizza and serve.

Cooking Tip: Feel free to substitute the cheese with Mozzarella or my favorite, Monterrey Jack cheese.

Serving Tip: Use a pizza cutter to cut the quesadilla into slices.

Source: Bobby Flay Grill it!

I first saw this recipe on Simply Delicioso with Ingrid Hoffmann. I’ve tried it and liked it, so I am recommending it. It’s very easy to make and pretty fun too. This is a perfect recipe for kids to help out on!

Snowball Potato Recipe

Makes about 10 potato balls. That should serve 3-4 people.

Ingredients

4 medium russet potatoes, peeled
1 tablespoon salt
2 ounces Oaxaca or any other soft white cheese, cubed. We used Monterey Jack
1 cup seasoned bread crumbs
Salt and pepper for taste
[Aluminum Foil]

Preheat oven to 375 degrees F.

Put potatoes in a large pot and fill with water until potatoes are just covered. Add the 1 tablespoon salt. Bring to a boil and cook until potatoes are very soft, about 40 minutes. For faster boiling time, cut potatoes in halves or fourths.

Mash potatoes in a bowl, make sure they are pretty smashed, use whichever tools you want. Let sit for a few minutes until just cool enough to handle.

Cut the white cheese in 1/2-inch cubes.

Prepare a baking sheet with foil and coat with vegetable spray or rub with oil.

Put bread crumbs in a small bowl.

While mashed potatoes are still warm, form into 2-inch balls and insert 1 cheese cube in center, then roll into bread crumbs and place on cookie sheet.

Cooking Tip: Wash hands and dry after every third ball so the potatoes will form evenly and not stick to the bread crumbs in your hand.

Bake for 20 to 25 minutes, serve immediately.

This dish is perfect for appetizers, or as a little fun side dish.

Being on a diet, almost anything with chicken and salad, you can’t go wrong.

Grilled Chicken Salad with Honey Ginger Dressing recipe serves 4

Ingredients

4 boneless, skinless chicken breasts (1-2 pounds)
5 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon honey
1 teaspoon grated peeled fresh ginger
8 cups mesclun salad greens (7 ounces)
1 ripe mango, peeled and cute into bite-size cubes
salt and pepper for taste

Cooking Tip: While the chicken is grilling, cut the mango and make the honey-ginger dressing.

Chicken Directions

Heat a grill pan (or grill) over medium-high heat. Brush the chicken with 1 tablespoon of the olive oil, then season with salt and pepper to taste. Place the chicken smooth side down on the grill and cook until edges turn opaque, about 6 minutes. Turn the chicken over and cook until firm to touch, about 6 minutes more. Transfer chicken to a cutting board to rest for about 5 minutes.

Dressing Directions

Combine the lemon juice, honey, and ginger in a small bowl. Gradually whisk in the remaining 1/4 cup olive oil (4 tablespoons). First start with a few drops and then add the rest in a steady stream, to make a smooth, slightly thick dressing.

Salad Directions

To put the salad together, slice or shred the chicken into pieces and add it to the greens along with the mango and dressing. Toss and divide the salad among 4 large plates and serve.

Cooking Tip: This is an excellent appetizer or side dish. Especially if you want to make the same recipe for 6-8 people. The salad portions will be smaller and a nice taste for a main course.

[source Food Network]

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Grilled Asparagus with Tomato and Mozzarella Salad

Serves 4 to 6

Ingredients

2 bunches medium asparagus (about 2 pounds) peeled and woody stems trimmed
2 tablespoons of extra-virgin olive oil
2 cups grape or cherry tomoatoes, halved
8 ounces fresh mozzarella cheese, cut into 1/2 inch cubes
2 tablespoons chopped fresh parsley
1 teaspoon of grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
freshly ground black pepper

Cooking Tip: To “peel” the asparagus just peel off some of the thick stalk.

Directions

Arrange the asparagus in a microwave-safe dish, cover with plastic wrap and microwave on high until crisp-tender, about 2 minutes. (You can also steam the asparagus if you don’t want to microwave it). Brush asparagus with 1 tablespoon of olive oil and set aside.

Toss tomatoes and mozzarella cheese in a large both with the remaining 1 tablespoon of olive oil, parsley, lemon zest, lemon juice, salt, red pepper flakes, and black pepper.

Heat a grill pan over medium heat. Grill asparagus, turning occasionally, until tender and lightly charred, about 5 minutes. Cut asparagus in half crosswide and arrange as desired. Place salad in the middle of serving dish. Be creative with it!

Cooking Tip: This is a great appetizer or side dish.