Quesadillas

I have another recipe for you today.

One of my kids' favorites, and it's pretty easy.

Quesadillas!

I'm sure there are a million ways to make them, but I'm just going to give you one. Don't be afraid to play around and change things up!


Ingredients
Tortillas
Chicken, cooked and shredded
Butter
Cheddar cheese, grated
Onion, diced
Pepper, green or red, diced
Chicken taco seasoning packets
Water
Sour cream (optional)
Diced tomatoes (optional)


A few quick tips and things before the instructions
*Each seasoning packet is usually enough for 1 cup of chicken. For my big crew, I use 3 or 4 cups of chicken, so 3 or 4 seasoning packets.
*If you feel in the mood to make these, but you don't have any of the seasoning packets, you can substitute salsa.
*Each tortilla will make 3 quesadillas. I think I usually use about 12 - 16 tortillas.
*Every now and then I have a lull in the pace, and I'll throw a whole chicken in the crock pot and cook it up. Once it's cooled some, I pick the meat off the bones and shred it by placing it in the Kitchen Aid mixer with the mixing blade. Then I pulse it some, and mix it slowly till it's shredded. Works great! Then I bag it in a ziplock and store it in the freezer to have on the ready for casseroles or quesadillas.


Instructions
*Cook the diced onion and pepper in a big frying pan with some oil and some butter.
*When it's tender, add the cooked chicken, plus the packets of seasoning mix and however much water it tells you to add.
*Cook it for a few minutes till it's mixed well, and nice and bubbly.
*On a heated griddle or large skillet, melt some butter. Place as many tortillas as you can fit at once. I have a huge griddle, and can fit four tortillas.
*Place a few spoonfuls of the chicken mixture on half of each tortilla. Top with cheese.
*After a couple minnutes, use a spatula to fold each tortilla in half (like an omelette).
*Wait another minute and then remove to a cutting board. I like to put two of these "half-moons" back to back with each other.
*Use a pizza cutter to cut them into six wedges, three wedges per tortilla. Just like cutting a six-slice pizza.
*Remove to a plate and keep going with the others till you're done.
*Have some diced fresh tomatoes and some sour cream on hand to place on top for those who want it. Yes please!


And that's about it.  Like I said, pretty easy, and they move like hotcakes.

Enjoy!!!









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Rudeness disclaimer:

I love all your comments,
I read every one!
But I can't hit 'reply',
I've no time for fun.
Please don't judge me,
Please don't hate.
If you have a question that just can't wait,
Send me an email at farmbeachgal@yahoo.com,
And I'll answer right back because I'm, you know, the Mom.

Chicken-Scratch-Saturday- Chili Dip

My friend Jennifer gave me this recipe years ago. It's a tortilla chip dip that you're supposed to serve at parties, football games, you know, normal social occassions.

Which I do, but...

OK, confession time. I make this to serve as dinner for my family. It's our favorite thing in the world, and every last one of us eats it and comes back for more.

I'll give you the recipe.

How and when you serve it is entirely up to you. I won't ask....



Chili Dip
(This makes a normal amount. For my not-so-normal family, I double it.)

1# ground beef
8oz can tomato sauce
8oz grated cheddar cheese
1c sour cream
12 oz corn
1 diced tomato
1 bag of your favorite tortilla chips.

Brown the beef, and drain.
Stir in tomato sauce and the corn.
Place 1/3 on the bottom of the pan.
Put 1/2 of the cheese on top of that.
Put another 1/3 of the meat in.
Spread the sour cream on top.
Put the last 1/3 of the meat on top of the sour cream.

Bake at 350 for 20 minutes.
Put 2nd 1/2 of cheese on and bake again till the cheese is melted.
Top with the diced tomato.
Dip your chips and commence slobbering.

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Thanks!


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In case you didn't know it, I'm like the queen of blog-hoppin' lately. It's kind of like square dancing but without the dated outfits, smelly gym, and elderly caller.

You can find my full schedule in my sidebar, but since today is Saturday, here's where I'm hoppin'....

Saturday:
Camera Critter's Life With Dogs Pet Blogger Hop
Tutus and Tea Parties' Pinteresting Party


Come join the fun!

*************

Rudeness disclaimer:

I love all your comments,
I read every one!
But I can't hit 'reply',
I've no time for fun.
Please don't judge me,
Please don't hate.
If you have a question that just can't wait,
Send me an email at farmbeachgal@yahoo.com,
And I'll answer right back because I'm, you know, the Mom.

A Tip for Tuesday - Mmmm, Mmmm, Mini-Cinnis

I posted this last Tuesday, but took it out after a couple hours b/c my friend put me up as a guest post, so I ran with that instead.

I offer this up as explanantion, lest you think you're "woozing your mind" (as one of my kids used to say).



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Years ago, I found a recipe for something called Mini-Cinnis
(Southern Living article by Alison Lewis, recipe by Robyn Arnold)
that looked pretty scrumptious.

They were.

They are now my oldest son's favorite treat and he begs for them whenever he thinks he's on my good side.

I've made a couple of adjustments to the original recipe, and I pass that modified version to you here now.

I usually double the recipe, but because you are probably not insanely feeding 8 people normal, I'll just give the regular recipe, which makes a couple dozen little tiny rolls of deliciousness.











Enjoy!

Rolls
2 (8oz) cans of refrigerated crescent rolls
(nowadays you can usually get the sheets of crescent roll dough, which makes things easier)
9 - 10 Tbsp softened butter
1/3 cup packed brown sugar
1/4 chopped pecans
1 Tbsp sugar
1 tsp cinn

Icing
2/3 c powdered sugar
1 Tbsp half and half
1/4 tsp almond extract
1/8 tsp salt

1) Unroll crescent rolls and separate to form rectangles. Press diagonal perforations to seal
(again, if you can use the sheet kind of dough, it's a bit easier).
2) Stir together the butter, sugars, cinnamon, and pecans.
3) Spread evenly over each rectangle, and roll up, starting on the long side
(once I get them all rolled, I stick them in the freezer and take out one "log" at a time to cut. This makes the dough easier to work with and they keep their shape better).
4) Cut each log into six - 1" thick slices (serrated knife works best).
5) Place on greased cookie sheets or cake pans, about 1/4" apart.
6) Bake at 375 for about 15 mins.
7) Mix up the icing and drizzle over the rolls after they've cooled a few minutes.
8) Embarrass yourself by eating them like you've lived in the woods all your life and were raised by badgers.





Image courtesy: myrecipes.com

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Don't forget to vote for me on Top Mommy Blogs! Just click on this brown button with the juggling chick. You can vote every day till like, forever.



Thanks!


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In case you didn't know it, I'm like the queen of blog-hoppin' lately. It's kind of like square dancing but without the dated outfits, smelly gym, and elderly caller.

Here's the schedule I keep:
Monday: Homestead Revival's Barn Hop
Tuesday: Heavenly Homemaker's Gratituesday, Wrinkled Mommy's Tuesday Archive Link-Up, and Crafty Garden Mama's Tuesday Greens
Wednesday: My Life and Kids Finding the Funny and Crafty Spices Wordless Wednesday
Thursday: A Rural Journal's Rural Thursday Blog Hop
Friday: Deborah Jean's Dandelion House's Farmgirl Friday
Saturday: Camera Critter's Life With Dogs Pet Blogger Hop and Country Momma Cooks Saturday Link-Up

Since today is Tuesday, that means I'm linking my post "Tooth Extortionist" with Wrinkled Mommy's Tuesday Archive Link-Up, "How to Grow Healthy Pumpkins"
with Crafty Garden Mama's Tuesday Greens, and "Meeting My Babies - Part 3 (The Chosen Child)" with Heavenly Homemaker's Gratituesday.


Come join the fun!