Game Day Loaded Quesadillas

Posted on October 5, 2009 by kitchenbelle

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The New England Patriots are a big deal in our household.  Autumn Sundays revolve around the game and I love that it gives me a reason to cook hearty and delicious food.  My husband made a request for some quesadillas yesterday (I love when he makes specific requests!) and I was excited to deliver.

Quesadillas are simple and versatile.  They are an easy go-to and they are an especially great way to use up leftovers.  Do you have some grilled veggies you want to reincarnate? Toss them in a quesadilla.  Leftover roasted chicken?  Do the same.  You can create a last minute masterpiece of a dinner by simply digging through your fridge.  My philosophy about quesadillas is similar to that of tarts.  The options are endless! 

Game Day Loaded Quesadillas:

  • 1 tablespoon ground cumin
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 4-6 thinly sliced chicken breasts*
  • 4 wheat wraps or tortillas
  • 1-2 cups shredded Mexican cheese (about 1/2 cup per quesadilla)
  • 1 avocado, cubed
  • 2 tablespoons canned or fresh chopped chiles
  • 1 cup salsa (make your own or doctor up jarred salsa by adding fresh cilantro, black beans, and/or corn kernels)
  • 1 bunch scallions, finely chopped
  • dollops of sour cream or non-fat Greek yogurt

Combine first three ingredients.

Rinse and pat dry chicken.  Rub both sides of each piece of chicken with cumin/salt/pepper mixture. Grill each piece of chicken until done.  Remove from heat and cut into thin strips. Set aside.

In a non-stick pan place one tortilla.  Top with some cheese then chicken strips, avocado chunks, chiles, a few tablespoons of salsa (not too much or your quesadilla will be soggy), fresh scallions and then more cheese.  Place another tortilla on top.  Press down along edges of tortilla to seal it.  Serve with dollops of non-fat Greek yogurt (or sour cream) and salsa.  Garnish with scallions.

*I purchase fresh chicken that is labeled “thinly sliced breasts.”  I find they cook very quickly and save me the time of pounding or slicing full sized breasts myself.  

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Filed under: Appetizer, cheese, chicken | 2 Comments »

Butternut Squash with Goat Cheese

Posted on October 2, 2009 by kitchenbelle

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It has been a difficult week in the land of Kitchenbelle.  While enjoying the weekend at BlogHer Food ’09 in beautiful San Francisco (at the fabulous cocktail party hosted by The Mushroom Channel, to be exact) I learned of the unexpected death of a dear friend of ours.  He was a regular visitor to this blog and each time we were together he inquired about it.  Also, he was quite the prankster and his silly comments on this blog (one claimed “I made this meal [tuna noodle casserole] the other night and it was wonderful.  Me and my cat await your next masterpiece.  Meow!”) will be sorely missed.  He will be sorely missed and my words here will not do him  justice. 

Though I try to keep Kitchenbelle.com a place of cheer, happiness, and inspiration I couldn’t not mention this loss.  I am sure you would have sensed it anyway.  For me food is something I can control and something I can look forward to.  So I guess it is natural that in times of despair, I find myself baking and cooking more often.  The methods and rhythms soothe me.  The smells provide comfort.  Sitting across the table from my husband over a warm home-cooked and nutritious meal, on a dark cool night, especially during my favorite season of the year, ground me.  They give me hope and encourage me to be thankful.

My husband has had an especially difficult few days prompting me to want to do nothing more than to take care of him.  The best way I know how to do that is to shower him with love and dinner.  It is a feeble attempt at easing the pain, but it is what I know. 

Our friend was buried yesterday, one of the first beautiful breezy sunny autumn days in the northeast.  I found myself thinking of those verses from Ecclesiastes (I remember being struck by them while studying the Old Testament during ninth grade humanities class) that the Yardbirds spun into that popular song:  “To everything there is a season, and a time to every purpose under heaven…a time to weep, a time to laugh, a time to mourn, a time to dance…a time to get, a time to lose…”  Autumn is already a nostalgic season. 

After all was said and done we took a ride to a pumpkin stand and purchased some gourds and a pumpkin for our stoop.  In hopes of capturing the season as well as offering some respite from a heartbreaking day, I decided to make squash for dinner.  I adjusted this recipe quite a bit and I have noted those changes below. 

Changes and Notes:

*Original recipe called for sage.  My grocery store was out of sage so I used chives.  Sage with squash is a more traditional flavor combination, however, the chives were just fine.

*Original recipe called for blue cheese.  I don’t eat blue cheese so I substituted goat cheese.  Delicious.  I love goat cheese.

*Original recipe was vegetarian. I wanted to add some bulk so I added grilled chicken breasts.

*This is a simple and nutritious (also low calorie, I think) weeknight dinner that could be easily un-healthified (as in, bumped up a notch for company) with the addition of some heavy cream and cheddar.  Email me if you would like to discuss how this could be achieved.

Butternut Squash with Goat Cheese:

  • 5  cups  (3/4-inch) cubed peeled butternut squash (about 2 pounds)
  • 1  (1 1/2-ounce) bread
  • 4  teaspoons  olive oil, divided
  • 2  cups onion, finely chopped
  • 4  tablespoon  chopped fresh chives or 1 tablespoon chopped fresh sage
  • 3 chicken breasts, grilled and torn into pieces
  • 1/2 cup chicken broth
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • Cooking spray
  • 1  cup crumbled goats cheese (or 1/2 cup crumbled blue cheese)

Preheat oven to 400 F.

Steam squash until tender, about 10 minutes.

Place bread in a food processor, and pulse until coarse crumbs measure 1/2 cup. Transfer to a small bowl and add 2 teaspoons oil, and toss with a fork to combine.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion to pan; saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chicken (if using), chicken broth, chopped herb, salt, and black pepper to bowl, and toss gently to combine.  Spoon squash mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 400 F for 20 minutes. Sprinkle crumbled cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.

Adapted from MyRecipes.com.

Filed under: cheese, chicken, chives, Fall, Main Dish, Side, squash | 4 Comments »

Sunflower Zucchini Pie

Posted on September 22, 2009 by kitchenbelle

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In honor of my new collaboration with Eggland’s Best, I thought it would be fun to make an egg recipe for dinner!   I found this recipe on Eggland’s Best website.  It was created for Eggland’s Best by The Meal Makeover Moms.  I wanted to use up some zucchini and this recipe did the trick.  It was very easy to pull together and it filled the kitchen with a delicious cheesy aroma as it baked.  I like the addition of sunflower seeds; as promised, they added a pleasant crunch and are loaded with vitamin E.  (Don’t forget to toast them!  This can be done quickly in a skillet on the stovetop.)

For the first time ever I used something called “Whole Grain Brown Ready Rice.”  Though I usually try to steer away from convenience foods, in a weak moment I purchased this product, and I must say, for its purpose in this recipe it worked really well.

Serve slices of this pie with a fresh green salad and you have yourself a delicious and nutritious weeknight meal!  (Leftovers are also great!) 

Sunflower Zucchini Pie:

  • 1 tablespoon olive oil or a few squirts of cooking spray
  • 1 medium zucchini, shredded
  • 1 small zucchini, thinly sliced
  • 1 teaspoon dried Italian seasoning
  • a few dashes of dried oregano
  • a few dashes of  dried parsley
  • 3 cloves garlic, minced
  • 5 large Eggland’s Best eggs
  • 1 1/2 cups cooked brown rice 
  • 2/3 cup reduced-fat Cheddar Cheese, shredded
  • 2/3 cup grated Parmesan cheese, divided
  • 1/2 cup milk
  • 1/4 cup shelled sunflower seeds, toasted
  • 1/4 teaspoon salt

    • Preheat the oven to 375 F.

    Spray a 9-inch pie plate with nonstick cooking spray and set aside.

    Heat the oil (or a few squirts of cooking spray) in a large nonstick skillet over medium-high heat. Add the shredded zucchini, seasonings, and garlic and cook until the zucchini is tender, about 5 minutes. Remove from skillet and set aside. 

    In the same skillet saute sliced zucchini about 5 minutes until softened. 

    In a large bowl place the eggs, cooked rice, cheddar cheese, 1/3 cup Parmesan cheese, milk, sunflower seeds, salt, and the shredded zucchini mixture and stir to combine.

    Pour the mixture into the prepared pie plate, top with the remaining 1/3 cup Parmesan cheese and zucchini slices and a few sprinkles of cheddar cheese (optional).  Bake until golden brown– about 30 to 35 minutes. 

    Note: The above photo was taken post-baking and the below photo was taken prior to baking .

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     Adapted from recipe by Meal Makeover Moms for Eggland’s Best.

    Filed under: cheese, eggs, Main Dish, pie, rice, VEGETARIAN, zucchini | 5 Comments »

    Caprese Kebabs

    Posted on July 21, 2009 by kitchenbelle

     

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    For the past few weeks I have been looking for no-cook delicious appetizers for a low fuss girls’ only cocktail party.  Luckily, I had the opportunity to brainstorm recipes and ideas with MyRecipes.com editor Ashley Johnson.  Ashley had so many wonderful suggestions and fun ideas that it was impossible to incorporate all of them!  (Check out some of her girls’ night recipe ideas here:  Girls Night In– Party at the Grill )

    First on my menu: caprese kebabs.  Nothing says summer like this classic flavor combination! I especially like these kebabs because they add some sass to your spread.  They aren’t your typical “chip and dip” that guests have come to expect. They are fresh, delicious and ridiculously easy to make!    

    Caprese Kebabs:

    • 1  pint grape or cherry tomatoes, halved
    • 10  to 14 fresh small mozzarella cheese balls, cut into thirds
    • wooden skewers
    • 1/4  cup  extra virgin olive oil
    • 2  tablespoons  balsamic vinegar
    • 1/4  teaspoon  kosher salt
    • 1/4  teaspoon  pepper
    • 6  fresh basil leaves, thinly sliced 
    • Kosher salt and pepper to taste

    Thread 1 tomato half, 1 piece of cheese, and another tomato half onto each skewer. Place skewers in serving dish/bowl.

    Whisk together oil and next 3 ingredients. Drizzle oil mixture over skewers; sprinkle with basil and salt and pepper to taste.

    Adapted from MyRecipes.com.

    j

    Filed under: Appetizer, basil, cheese, mozzarella, tomato, VEGETARIAN | 3 Comments »

    Chicken Lo Mein

    Posted on May 18, 2009 by kitchenbelle

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     I like to keep my eye out for recipes that are delicious and fresh substitutes for takeout.  This one caught my eye because it is packed with vegetables.  Also, it contains those scrumptious soba noodles that I just can’t seem to get enough of these days!  The cremini mushrooms have a strong earthy flavor that adds some depth to this dish.  (You could always substitute button mushrooms if the cremini are too “dirty” for you.)  This dish tastes even better reheated and eaten a few days later.  This is definitely another one of those instances where you could throw this in a little white box with a thin wire handle and enjoy the best take out you never ordered!

    Chicken Lo Mein:

    • One 12-ounce package of soba noodles
    • 5 cloves garlic
    • One 2-inch piece of fresh ginger, peeled and cut into pieces
    • 1 pound of chicken breast sliced into thin strips
    • 3 tablespoons reduced sodium soy sauce
    • 1 tablespoon olive oil, vegetable oil, or a few squirts of cooking spray
    • 1 pound cremini mushrooms, sliced
    • 2 tablespoons oyster sauce
    • 1 tablespoon cornstarch
    • 1 cup chicken or vegetable broth
    • One 1-pound bag frozen mixed stir-fry vegetables (water chestnuts, mini corn, carrots, peppers, peapods etc.), thawed

    In a medium pot of boiling water, cook noodles until tender, about five minutes.

    Using a blender or food processor, finely chop the garlic and ginger.  Transfer half of the mixture to a medium bowl.  Add the chicken strips and 2 tablespoons of soy sauce to the bowl.

    In a large skillet, heat the oil or spray over medium-high heat.  Add the chicken mixture to the skillet and cook until chicken is no longer pink.  Transfer to a clean bowl.

    Using the same skillet add the mushrooms and the remaining ginger-garlic mixture.  Cook, stirring often, until the mushrooms are tender and brown.

    In a small bowl whisk together the remaining 1 tablespoon of soy sauce, the oyster sauce and cornstarch.  Add 1/3 cup of water and the chicken broth. Pour this mixture over the mushrooms and simmer until thickened. Add the thawed mixed vegetables and the chicken mixture to the skillet.  Cook until heated through. Add the noodles and toss. 

    Adapted from Pork Lo Mein recipe found in Rachel Ray magazine.

    Filed under: Appetizer, carrot, chicken, corn, Main Dish, mushroom, pasta, peppers, Side | 2 Comments »

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