Ranch Chicken Quesadillas

While searching for lunch ideas, I found leftover chicken fried chicken from Cracker Barrel. Hmm. I didn't feel like eating it. But then this lovely idea occurred to me--RE-PURPOSE it! So chop, chop, chop went the chicken and into a tasty lunch quesadilla for my husband and I to enjoy together. 

Next time you have chicken tenders or leftover chicken from any meal--try this! 

Ranch Chicken Quesadillas

recipe by adorkablerecipes.blogspot.com

Serves 2

Ingredients

2 large flour tortillas

1/4 cup shredded Muenster cheese

1/2 Roma tomato, sliced

1/2-1 cup leftover chicken, chopped

fresh banana peppers, sliced 

red onion, sliced

Ranch Dressing

Directions

Heat a heavy skillet to medium high. 

On one tortilla, sprinkle shredded cheese. top with tomato, slices, chicken, peppers, and onions. Drizzle with Ranch dressing. Top with the second tortilla. 

Transfer to the heated skillet. Cook 3-5 minutes on each side, until crispy and dark golden brown. Cut into four sections. Serve and enjoy!

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Steamed Corn on the Cob

There is nothing like fresh corn on the cob, straight from your local farms! The crunch is perfect, the kernels are so sweet, the typewriter style of eating is too much fun. My mom used to tell us stories of eating ear after ear of corn for dinner during the summers of her childhood. I still don't think I've reached mom's level of corn-eating-ability, but I'm getting there. This season has produced fantastic corn, and steaming is the best way to cook it. 

With just an inch or two of water, you get perfectly cooked corn and you maintain all of the nutrients and flavor that would get lost in the water if you boiled it (as I did traditionally.) Try this new method sometime soon!

Steamed Corn on the Cob

recipe by adorkablerecipes.blogspot.com

Serves 2

Ingredients

4 ears of corn, shucked 

Directions

Fill a large stock pot with 2 inches of water. Stand the ears on their ends in the water (or use a steaming rack). Heat the water to boiling. Cook for 20 minutes. Serve with (or without) butter and salt!

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Tuna Noodle Casserole

Growing up Tuna Noodle Casserole was a regular on the weekly dinner menu. It wasn't at the bottom of my list of favorite meals (that would be Goulash), but it certainly wasn't anywhere near the top 10 (which would include chili, pork chops & potatoes, taco salad, round steak casserole, etc.)

I'm not sure if it was the avocado-green casserole dish mom used to bake this meal in, or if I really didn't love tuna, but whatever my aversion--I'm so over it. I had a bit of a hankering for her classic dish, but without the recipe on hand I needed to improvise. I found a can a tuna (I really love tuna in my old age!), egg noodles (Kevin seems to have a thing for egg noodles), and cream of mushroom soup. I figured those were the key ingredients. Feeling adventurous, I pulled out red onions, garlic, and broccoli and the resulting meal was de-double-licious. Kevin and I both went back for seconds--a rarity for me! 

Think of your classic Tuna Noodle Casserole, take out the extreme amount of cheese (trust me on this, it'll be ok, I promise!), add funky herbs and vegetables, top with buttery crackers and VOILA--dinner is served! 

Tuna Noodle Casserole

recipe by adorkablerecipes.blogspot.com

Serves 2-4

Ingredients

2-1/2 cups egg noodles

1-1/2 cup frozen broccoli

1-5 oz can chunk light tuna in water, drained

1-14 oz can cream of mushroom soup

1/2 can water

1 garlic clove, minced

1/4 onion, diced

1/2 cup zucchini, chopped

pinch of thyme

salt

pepper

8 butter (Ritz) crackers, crumbled

cooking spray

Directions

Preheat the oven to 325. Coat the bottom of an 8x8 inch baking dish with non-stick cooking spray. 

Using a 2 quart sauce pan, boil water and cook the egg noodles to al dente. 

Meanwhile, in a small bowl, microwave frozen broccoli according to packaged directions until stalks are crisp-tender. 

Drain cooked egg noodles, drain the broccoli and combine in the baking dish. Add in tuna, soup, water, garlic, onion, zucchini, thyme salt, and pepper. Stir to combine. Distribute crushed crackers evenly across the top. Spray crumbs with cooking spray (this will aid the browning and crisping.)

Bake for 20-25 minutes, until thoroughly heated and zucchini is cooked to your liking. 

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Dark Chocolate Chip Cookies

You all know I can't pass up an opportunity to bake some chocolate chip cookies. It happens FAR MORE than you might think. This past Sunday was our first youth group event with our new teens at our new home church in our new town in our new state. It was a PERFECT opportunity to introduce my love of cookies (and baking, of course!)

An entire platter of fresh cookies disappeared within minutes. I call that a win.

Dark Chocolate Chip Cookies
recipe by adorkablerecipes.blogspot.com
Makes 3 dozen cookies

Ingredients
1/2 cup unsalted butter, softened
1/2 cup shortening
3/4 cup brown sugar
3/4 cup sugar
1 egg plus 1 egg yolk
2 tsp vanilla
2-1/2 cup flour
1 tsp baking soda
1 tsp salt
1-3/4 cup Hershey's Special Dark Chocolate Chips

Directions

In a large mixing bowl, cream together butter, shortening, brown sugar and sugar. Mix in vanilla and eggs until combined. Add flour, baking soda and salt and mix on low speed until just incorporated. Stir in chocolate chips.

Drop by tablespoonful onto a large cookie sheet (preferably lined with a silicone baking mat.) Bake 9-11 minutes or until edges and tops of cookies are just golden. Let rest on the cookie sheet for 2 or 3 minutes before removing to a wire rack to cool completely.

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Fresh Summer Vegetable Salad

This recipe came from my need for an afternoon snack. Normally I grab a handful of pretzels or an apple and peanut butter. Sometimes, I go for something much less healthy. But this particular afternoon, fresh produce was calling my name. A chop here, a chop there and a beautiful, satisfying bowl of veggies sat before me. Delicious! 

Fresh Summer Vegetable Salad

recipe by adorkablerecipes.blogspot.com

Serves 1

Ingredients

1/2 Roma Tomato, chopped

1/4 Green Pepper, chopped

1/4 Yellow Summer Squash, chopped

Salt

Pepper

Drizzle of Red Wine Vinegar

Directions

Combine all ingredients in a small bowl. Stir to combine. Serve cold. Eat and enjoy! 

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Herb Turkey Burger

I've heard many people say lean ground meat--especially turkey--can turn into really dry burgers. Yes, it's true that the added fat content can result in a really juicy, extra delicious burger. BUT, I don't like to clean up splattered grease, nor do I take pleasure in sopping up the fat from my cooked burger before partaking. (sorry for the grossness of that sentence.) 

But I'm here to tell you, low fat ground turkey burgers can be super juicy and delicious! It's all in the method! Be careful not to overcook the patty. Keep the heat low and slow, cooking 4 minutes on each side. Works for me! I hope it works for you too. :) 

Herb Turkey Burger

recipe by adorkablerecipes.blogspot.com

serves 2

Ingredients

1/2 pound 93% lean ground turkey

1/4 tsp garlic powder

1/4 tsp pepper

salt

1/4 tsp oregano

1/4 tsp chili powder

2 Tbsp bread crumbs

Directions

In a medium bowl use your hands to combine ground turkey, spices, and bread crumbs. Divide evenly into 2 sections. Form into patties with the middle slightly thinner than the edges to aid in even cooking. 

Heat a large skillet to medium. Cook burgers 4 minutes on each side. Serve atop bun with fresh lettuce, tomato and onion. 

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Summer Squash and Sausage

When I received a few homegrown summer squash and zucchini from our neighbors, I knew I wanted to find new and creative ways of incorporating them into our meals. We didn't have much time before the first night of VBS, so I started chopping vegetables before I had any clear idea of the direction I was going. When the sausage came to mind, everything fell into place. 

This meal is simple, but so fresh and delicious. I can't wait to have it again soon!

Summer Squash and Sausage

recipe by adorkablerecipes.blogspot.com

Serves 2-4

Ingredients

2 fully cooked sausages, sliced

1/2 green pepper, sliced

1/2 onion, sliced

2 cloves garlic, minced

1 medium summer squash, cut into cubes

1/2 tomato, diced

Canola oil

Salt

Pepper

Directions

Drizzle a large skillet with canola oil. Bring up to medium heat. Add sausage, pepper, onion and garlic. Let sit 3-4 minutes before stirring. Add in squash. Cook 3-4 more minutes. Stir. Add in tomato, salt and pepper.  Cook another 3-4 minutes. 

Serve warm, with grated Parmesan cheese if desired. 

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Salsa Pasta

With homemade pico de gallo needing to be used and a hankering for pasta, I brainstormed this funky, fresh idea for dinner. (I probably shouldn't use "hankering" and "pasta" in the same sentence. Maybe it's in honor of my West-Virginian-Italian relatives...) With a few fresh ingredients I had on hand thanks to the bounty of summer produce, this was quick and easy to fix and a success for both mine and Kevin's palates. 

Salsa Pasta

recipe by adorkablerecipes.blogspot.com

Serves 2 

Ingredients

1-1/2 cups uncooked rotini pasta

1/2 onion, sliced

1 clove garlic, minced

1/4 green pepper, sliced

1 cup fresh pico de gallo

Canola oil

Directions

Fill a 2 quart sauce pan with water and bring it to a boil. Add pasta and cook to al dente. 

In the meantime, drizzle a skillet with canola oil and heat over medium. Add garlic, onions and peppers and saute until softened. Stir in salsa. Cover and cook 5-10 minutes, adding pasta water a few tablespoons at a time to achieve desired consistency. 

Drain pasta. Plate and pour salsa sauce over top. Sprinkle with Parmesan cheese if desired. 

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Granola Pancakes

When Kevin and I were at our cousin's wedding, we went to brunch at Cracker Barrel. There were many new options on the menu including granola pancakes. I was intrigued. Turns out, they are DELICIOUS and super filling. I could only eat one of my three!

Last weekend, I decided it was time for a pancake breakfast and Kevin asked for granola pancakes. I took a little from this recipe and added a few of my own tweaks and came up with these little gems--perfect for feeding a hungry family on the weekends. 

Granola Pancakes

recipe adapted from Tasty Kitchen

Makes 16 pancakes

Ingredients

1 cup flour

1 cup whole wheat flour

2 Tbsp brown sugar

2 Tbsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

2 large eggs

1-1/2 cup milk

1/2 tsp vanilla 

1/4 cups canola oil

3/4-1 cup crunchy granola 

Butter For Greasing Griddle, And For Serving

Directions

In a large bowl, mix the flours, brown sugar, baking powder, salt, and cinnamon, whisking until well-blended. Whisk eggs in another bowl until fluffy.

Pour in milk, vanilla, and canola oil and whisk until well combined. Pour the wet mixture into the dry mixture, and stir with a fork until incorporated. Batter will be a little lumpy. Fold in granola. Allow batter to rest for a few minutes.

Preheat the griddle over medium heat (or electric griddle to 225 degrees F.) Preheat the oven to “warm” setting for keeping finished pancakes toasty hot (175 degrees F.)

Grease the griddle with a pat of butter, and wait for the butter to sizzle. Pour batter by ¼ cup portions; allow to cook on the hot griddle until bubbles appear on top, and the edges start to look dry (about 2–3 minutes). Flip the pancake over and allow to cook for another minute or two, or until pancake is golden brown on both sides, and cooked through.

Place cooked pancakes onto a baking sheet, and put in the oven to keep warm.

Sprinkle with additional granola, if desired. Serve with more butter, peanut butter, warmed maple syrup, or jam.

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Cocoa Chex Mix

We were headed for an evening of games with our new friends, and I wanted to bring snacks to munch on. I'm a muncher. It can be hazardous to my health. I quickly decided on homemade popcorn. It is, after all, my favorite snack ever. Then my mind wandered to something chocolately. Naturally. I didn't want it to be too rich, but rather a snack on the lighter side of things so I could keep munching without feeling too guilty. Wow, I'm a high maintenance snacker, eh?

Into my mind sprung the idea for Cocoa Chex. But alas, there weren't any recipes to be found that precisely depicted my concept. So I took a little of this and little of that and VOILA! Cocoa Chex Mix.   

Cocoa Dusted Chex Mix

recipe by adorkablerecipes.blogspot.com
serves 8-14

Ingredients

8 cups Chex of your choice

1/2 cup butter, melted

2 Tbsp cocoa powder

2 Tbsp sugar

Directions

Preheat oven to 325 degrees F.

In a large bowl combine all four ingredients, stirring and tossing, stirring and tossing until cocoa is evenly distributed.  Pour onto a baking sheet lined with parchment paper or silicone baking mat. Bake for 8 minutes. Stir. Bake another 8 minutes. Remove from oven to cool on cookie sheet. Store in an airtight container. 

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Chicken Quesadillas

;

I apologize for pre-posting this the other night before it was completed. There were various technical difficulties that my loving husband had to help me with. Ooops!

In Quesadilla News....this is a crazy-delicious lunch or dinner idea that comes together quickly and easily. It's healthy--but only if you can keep yourself from going back for more and more and more. This would be perfect for parties and appetizer trays as well!



Chicken Quesadillas

recipe by adorkablerecipes.blogspot.com

Serves 2-4

Ingredients

3 boneless, skinless chicken tenderloins, cut into bite-sized pieces

1/2 green pepper, sliced

1/4 jalapeno pepper, chopped

1/2 onion, sliced

1 garlic clove, minced

canola oil

1/2 cup shredded mozzarella or white cheddar cheese

4 large soft tortillas 

Directions

Drizzle oil in a large skillet and heat over medium. Add chicken, peppers, onion and garlic and cook for 4 minutes. Stir. Cook 4 more minutes. Stir. Continue cooking until peppers are softened and chicken is no longer pink in the center.

Place 2 of the tortillas on large work surface and spread chicken and peppers mixture evenly across each tortilla. Sprinkle with cheese. Top with the remaining tortillas. 

Cook in the same skillet over medium high heat for 4 minutes on each side, or until dark golden and crisp. 

Remove from heat and cut into quarters. Serve with salsa and sour cream.  

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Baked Apple & Peanut Butter Steel Cut Oats

A hot, homemade breakfast doesn't have to take long to prepare. Throwing together these ingredients takes time than the oven needs to preheat. Super fast, really delicious, and perfectly filling. This is definitely becoming one of our favorite go-to breakfasts--and great for braving our New York winters. 

Baked Apple & Peanut Butter Steel Cut Oats

recipe adapted from Tasty Kitchen's eastcolomom

serves 2

Ingredients

1 whole apple, chopped

1 cup milk

1/2 cup steel cut oats

2 Tbsp peanut butter

1/4-1/2 tsp cinnamon

Directions

Preheat oven to 400 degrees. Coat a 1 quart baking dish with non-stick cooking spray. 

Combine all ingredients in the baking dish. Bake for 30 minutes. Serve hot! (Pouring extra milk over top makes this even better!)

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Sour Cream Cookies

A few months ago, my grandma was cleaning out her pantry cupboard and came across this recipe for Sour Cream Cookies. Though the combination of sour cream and cookie sounded strange to me, I was intrigued. Grams went on to tell me how her mother used to make these cookies frequently. That decided it! I had to give this recipe a try.

I'm really glad I did! With just the perfect amount of sour cream left in our fridge, I whipped up a batch of these in no time. The large amount of nutmeg kind of freaked me out, but it was a lovely flavor addition to these sweet, soft, chewy rounds. In my own words, these are like a "summer spice cookie" or the "white version of a molasses sugar cookie." 

Sour Cream Cookies

recipe from my Grandma Marilyn 

Makes just over 2 dozen cookies

Ingredients

1/2 cup shortening

1 cup sugar

1 egg

1/2 cup sour cream

2 cups flour

1 tsp nutmeg

1/2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

Directions

Preheat oven to 375 degrees F.

In a large mixing bowl, cream together shortening and sugar. Add in egg and sour cream and beat until smooth.

In a separate bowl, whisk together flour, nutmeg (yes 1 whole teaspoon!), baking soda, baking powder, and salt.

Stir into creamed ingredients in two or three additions. Stir until just combined.

Scoop out heaping tablespoonfuls of dough onto a baking sheet (preferably lined with silicone baking mat). Bake for 7-10 minutes or until edges are slightly golden and the tops are cracked. Cool on baking sheet 2-3 minutes. Remove to wire rack to cool completely.

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Watermelon Lime Sorbet

I bought a full size gigantic watermelon at the market. No big deal, right? It was on sale, I hadn't yet gotten my summer watermelon fix, and the temperatures were skyrocketing. Perfect choice.

The only problem? I bought this enormous hunk of fruit for just the two of us. Yep, that's right. A whole watermelon all to ourselves. :) I chopped it all up and filled two large ice cream tubs with the fruit pieces. We ate to our heart's content at lunchtime. But then I decided I needed a better way to eat this amount of melon.

SORBET!

This watermelon sorbet with a hint of lime is OUT OF THIS WORLD. It's seriously amazing. totally refreshing. totally simple to make. and (mostly) good for you. Score!


Watermelon Lime Sorbet

recipe by adorkablerecipes.blogspot.com

Makes 1.5 quarts 

Ingredients

6-7 cups watermelon, cubed

1/4 cup sugar

1/2 cup corn syrup

zest and juice of one lime 

Directions

Combine sugar, corn syrup and lime zest/juice in a saucepan on medium high heat. Stir until sugar dissolves. Transfer to a bowl and refrigerate until completely cooled. 

Place watermelon cubes in the bowl of a food processor (working in batches if necessary.) Pulse 5 or 6 times, then blend until watermelon is completely pureed. Pour (and press) through a mesh strainer to separate excess pulp and seeds. This should yield 4 cups watermelon juice. 

Once syrup is cooled, stir into pureed watermelon. Turn ice cream machine on, and pour the watermelon mixture into the bowl. Churn for 25-30 minutes. 

Freeze in an airtight container. 

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