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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