Chicken Quesadillas

Jan 19, 2015

Quesadillas are easy and quick to make and an all-star addition to your game day culinary repertoire.

Ingredients

• Flour tortillas
• Shredded Cheese, your choice
• Chicken tenderloins, grilled & sliced
• Bell peppers, sautéed
• Onions, sautéed
• Corn niblets
• Black Beans
• Olive oil
• Salt & pepper, to taste

Directions

1. Preheat oven on broil setting.
2. Brush one side of tortilla with olive oil, place oil side down on a baking sheet. Layer toppings. Start with a layer of shredded cheese, add chicken and vegetables, and finish with another layer of shredded cheese. Top with another tortilla, brush with olive oil.
3. Place baking sheet in oven and broil for 2-3 minutes or until cheese is melted and tortilla is golden brown. Carefully turn quesadilla over and cook until the other side is golden brown and crisp. Caution: anything broiled needs careful attention as it can burn to a crisp fairly quickly!
4. Remove from oven. Place quesadilla on a cutting board and slice into wedges.

Serve with sour cream, guacamole, salsa, sliced jalapeño, or additional shredded cheese.

Chicken Dhansak

Jan 19, 2015

Dhansak is a popular Indian dish made with a delicious blend of exotic spices, lamb or chicken, and lentils. For those of you who enjoy the flavour of curry without the intense heat this recipe is for you. Dhansak is mild and sweet with just a touch of heat. Vegan? No worries. You can omit the meat and still enjoy the rich flavour of this curry.

Prep Time: 20 Mins  •  Cook Time: 1 Hour  •   Servings: 4

Ingredients

• 1 lb chicken breast, diced into bite-sized chunks
• 1 cup red lentils, washed
• 5 tablespoons vegetable oil
• 3 cloves of garlic, chopped finely
• 1 oz fresh ginger root, peeled and finely grated
• 2 onions, finely chopped
• 2 teaspoons cumin seeds
• 1 teaspoon tamarind paste
• 2 red or green chile peppers, seeded, and finely chopped (use more or less for desired heat)
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1 teaspoon cumin powder
• 2 teaspoons curry powder
• 8 ounce can pineapple chunks
• Ginger root, peeled and finely sliced (about the size of a 1-inch cube)
• 2 tablespoons tomato puree
• 1 teaspoon lemon juice
• 4 tablespoons fresh coriander, chopped
• Salt, to taste

Directions

Chutney is a delicious fruity accompaniment to most Indian dishes.

1. Add water to a medium size pot. Bring water to boil. Add the red lentils and cook for 20 minutes. remove from heat, drain, and set aside.
2. In a large skillet, heat 2 tablespoons of vegetable oil over high heat.
3. Add the garlic, cumin seeds, and chopped ginger and cook for 1 minute. Add the chicken and cook for 5 minutes. With a slotted spoon, remove chicken from skillet and set aside.
4. Add the remaining 3 tablespoons of vegetable oil to the same skillet. Add the onions, tomato puree, garam masala, paprika, cumin and curry powder and cook for 2 minutes; stirring constantly. Reduce heat, and cook spices for another 10 minutes, stirring constantly. Note: If mixture becomes too dry and sticky, add a little pineapple juice.
5. Return the chicken to the skillet and add the pineapple chunks and juice, sliced ginger, lentils, lemon juice and coriander. Season with salt to taste. Simmer for 10 minutes.
6. Serve hot over rice accompanied with bread and chutney, if desired.