Southwestern Chopped Salad (recipe coming soon)
Southwestern Chopped Salad (recipe coming soon)
If you are anything like me, you probably just prayed that this plate magically appeared in front of you, right now.
You simply cannot go wrong with anything that includes both bacon and cheese. You just can’t. Thats why these quesadillas are simply AMAZING. Husband approved too, might I add. Ok, so my hubby has somewhat of an obsession with bacon but thats neither here nor there.
Pair this with a healthy side serving of Black Bean & Corn Salad and you will feel guilt-free in no time.
*Makes 2 quesadillas (8 slices)
*I adapted this to only make 3/4 a cup (the original recipe makes 1 & 1/2 cups)
1. Stir together the ranch-style salad dressing, the two hot pepper sauces, cayenne pepper, and chili powder. Chill for at least one hour.
2. When spicy ranch dressing is ready, spread about 1-2 tablespoons of it on 2 tortillas.
3. Sprinkle cooked shredded chicken, cooked crumbled bacon, and cheese on top of the ranch on each tortilla. Top with remaining tortilla.
4. Coat a large grill pan (or a frying pan, which means you will probably have to cook one at a time on) with olive oil spray (or Pam) and heat over the stovetop on medium heat. Place tortilla(s) in pan and cook 1-3 minutes or so on each side until cheese melts and tortillas have slightly browned.
5. Remove tortilla(s) from pan and carefully slice into 4 wedges. You can use a knife or a pizza cutter but it is best to let cool for about a minute before slicing so its not too messy.
Looking for a delicious meal that will last you a few days? Look no further… this amazing Chicken Florentine recipe is sure to please!
My hubby, who HATES leftovers, will eat this for days until it’s gone. He asks for it at least once a month but it is a lot of work, since I make everything from scratch (including the bacon bits), but it is sooo worth it! I usually pair it with a pasta or salad, depending if I can get away with a salad or not. Hubby does not have a taste for vegetables.
Adapted from AllRecipes.com
1) Process together all ingredients except the avocado and the pasta in a food processor until almost smooth, adding more liquid if needed.
Who doesn’t love fried food? I mean- talk about classic Americana. I know, I know, its so bad for you but it’s sooo good that sometimes that I just can’t resist! One of my favorite places to eat is the Cheesecake Factory (Fun Fact- did you know their menus cost $12 each to make? Thats why they have ads.) I digress. Hubs hates it there… I don’t know why… its soooo yummy! The only thing he
likes loves about Cheesecake Factory is their Buffalo Blasts. I have to admit, they are not my first choice on the 3 page appetizer menu but they are pretty good. When I found this copycat recipe from Tasty Kitchen on Pinterest I knew I had to give it a try. Hubby was so excited that I was making these along with my homemade blue cheese dip. How did they check out? Find out below!
Overall rating: 9.5
Cost: $$ (scale: $-$$$)
Difficulty level: Advanced (scale: beginner, moderate, intermediate, advanced)
Thoughts: Umm… how to put this lightly… these were a pain in the butt! They literally took me a few hours from start to finish! I would definitely recommend just grabbing a rotisserie chicken from the store and shredding it up rather than buying raw chicken breasts and baking, then shredding them. You will not notice a difference and it will save so much time. In any case, my biggest peeve with this recipe was the wonton wrappers. They were so small it was hard to get as much chicken mixture into each little wrapper as possible without overflowing and then causing a big mess when trying to seal the edges together. I had wing sauce all over me. Next time I will try to find larger wrappers for these so its less of a mess and also less tedious work. It took for-ev-er to get a bunch of these scooped, sealed, and dipped in the coating to fry. I’m not sure what type of wrapper the Cheesecake Factory uses because their Buffalo Blasts are larger than these but I highly suggest trying to find out. If I do, I will post an update to save you time too! In the end, I finally got these plated and we really liked them. Or should I say, hubby L-O-V-E-D them. I liked them a lot but after all the time I put into them I was a harsh critic. I probably would’ve loved them too if someone else made them for me. In any case, I will definitely be making these again if I can find the larger size wrappers. I’m not sure how these would go over at a party unless you made them on the spot because typically fried foods don’t travel well. However, take my recommendation and do give these a try with my minor adjustments, you will be glad you did!
I saw this on Pinterest; the exact description was: “One pinner said, ‘I have never gotten so many compliments before, let alone for a piece of chicken. David suggested calling this chicken, So Good it Cant Be Described, Explosion on Your Taste Buds Chicken. Exactly. I have never encountered a dish that is so basic and simple to put together yet creates such a big pay off. This chicken, quite simply, is one of the most savory things Ive ever eaten.’ Must try.”
So, naturally, I had to try it. I made it that very night.
Overall rating: 8
Difficulty level: Beginner (scale: beginner, moderate, intermediate, advanced)
Thoughts: First off, the comments on that recipe are hilarious. “I don’t like mustard, can I substitute something else?” Uh, yeah, seeing as mustard is the main ingredient, you should substitute an entirely different recipe. Anyway, I loved how easy and quick this was. Cut up the chicken, mix the sauce, pour it on top, put in the oven, take out, add rosemary. Almost foolproof.
But– you want to know the important stuff: how did it taste? The comments had plenty of rave reviews that hyped up this chicken even more, but there was also a good amount of not-so-good reviews (mostly from the people who hate mustard but decided to make this anyway– whyyyy?).
What this was: It was pretty good. A good, solid, 8 My boyfriend agreed.
What this was not: This was not ~TaStE BuD ExpLosIoN~ nor “the most savory thing that has ever crossed my lips”. This didn’t taste overly mustard-y, as some of the ~mustard haters~ claimed. It also didn’t taste overly sweet, as some people commented. My sauce also did not do weird things, as some mentioned, such as separate, congeal, turn into Flubber and come alive, etc.
Final verdict: I will make this again because it was so easy and it is good, but I won’t be running through the town praising this chicken any time soon.
*side note: I used chicken breasts instead of chicken thighs. Also, because
I caught my oven on fire a few weeks ago and I’m terrified of using high heats now I cut them thin, I decided to cook it on 400 degrees (vs. 450) and it only needed 35 mins (vs. 40). I bet this is even better when it browns (as it looks in the original recipe’s picture), so next time I will use thighs and cook on the recommended heat, and I’ll report back as to whether it made a difference.
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