South of the Boarder: Spinach Goat Cheese Quesadillas and Chili Rubbed Chicken

My friend decided to spoil me by cooking me a three course meal with a "South of the Border" theme. I'm typically the cook, even though I really enjoy it, it was a nice change. The first course was crackers with a cilantro pesto and fresh mango sliver, the second a spinach goat cheese quesadilla, and the meal was finished off with a chili rubbed chicken with a mango & bell pepper pico (chunky sort of salsa).  Make any part of this meal and you will not be disappointing. If you are really inspired I suggest washing it down with some homemade sangria. 

Cilantro Pesto Appetizer

  Pesto:

       1 bunch cilantro

       1/4 cup olive oil

       salt, pepper and minced garlic to taste

To make the pesto, chop the cilantro very fine and mix with other ingredients to taste. More or less olive oil can be used as well as a food processor. 

Serve pesto on crackers or bread of your choice accompanied with sliced mango or pineapple.

Spinach Goat Cheese Quesadillas

Quesadillas:

     1 bunch spinach

     1 4 oz goat cheese

     1 package shredded mozzarella or other meltable cheese of your choice

     2-4 large flour tortillas

     *1 package queso fresco cheese (a dry mexican cheese)

Wash, dice and saute spinach in olive oil. Take one tortilla and crumble goat cheese, spinach and meltable cheese over the tortilla to your liking. Top with other tortilla and heat in frying pan over medium heat (on both sides) till cheese is melted and tortilla is browned. Cut into fours and serve quesadilla slices with fresh salsa and/or guacamole and (*optionally) crumble queso fresco over top.

Chili Rubbed Chicken

   Chicken:

       1 package of chicken breast (roughly 2 lbs) cut into strips

       1/2 cup chili powder

       2 tablespoons brown sugar

       1 teaspoon black pepper

        2 teaspoons cayenne 

Mix chili powder, brown sugar and cayenne together. Rub mixture all over chicken pieces. Allow to stand for 1 hour. Preheat oven to 400 degrees. Place on baking sheet (one with sides) and bake for 20-40 minutes checking on and turning the chicken every 5 to 10 minutes. 

Mango and Bell Pepper Pico

  Pico:

         1 or 2 fresh mangos (remove the skins)

         1 red bell pepper

         1/2 bunch chopped cilantro

         1 ripe avocado       

         Salt and pepper and lime juice to taste

    

Dice or cube mango, bell pepper and avocado. In a bowl, mix diced ingredients with cilantro, salt, pepper and lime juice to taste.

Serve Mango Pico over Chili Rubbed Chicken and enjoy!

BBQ Chicken Pizza

I made this pizza a couple months ago and have been craving it ever since. It is honestly the best pizza I've ever had. I'm posting it because it is a recipe that can (and should!) be made with BBQ'd ingredients. Since it is barbeque season what could be better than combing grilled delights with earth fired goodness?

The only disclosure I have to make is that the phenomenal eats come with a slightly higher price tag...  this pizza's ingredients are a little pricey but well worth it if you have a free night and want an interactive evening of culinary delights. Wash it down with a good beer or glass of wine and you will be the hero of your next barbeque or dinner party.

 

Aged Cheddar and Grilled BBQ Chicken Pizza
      
     Sauce:
1/2 can/jar marinara plus BBQ sauce to taste (BBQ sauce by itself tends to be a little too intense)
 
     Toppings:
                     1 large handful grated aged white cheddar
                     1 large handful sliced smoked mozzarella
                      1/3 grilled (or sauted) onion
                      1/3 grilled (or roasted) red pepper
                      1/2 grilled chicken breast
      Crust:
You're already bbq and making pizza so make it easier on yourself by buying a premade crust or dough and follow the directions. I used Trader Joe's premade crust.
A $1.30 bag of dough makes 2 to 3 thin medium sized pizzas.

Cook!
Make crust according to directions. Add Sauce and Toppings (after barbequing them obviously)
Bake pizza at around 400 degrees for ten or so minutes.. until the toppings are oozy and melted.
Eat & Enjoy :)

 

The First Post! Summer Gazpacho

Gazpacho is a cold tomato soup made in Spain. Cold soup sounds weird but give it a try. I made up this recipe yesterday by combining a couple different recipes. I served it with homemade crostini (toasts) and cannot tell you how wonderful and refreshing it was. This recipe serves 6. 

Ingredients:   

4-6 cups juicy  tomatoes chopped

3 Tbs tomato paste

3 Tbs olive oil

*4 Tbs lemon juice

*juice of one lime

*5 cloves of garlic

*1/2 small sweet or white onion chopped

*1/2 bunch cilantro

*1/2 yellow bell pepper chopped

*1 tsp + of salt

*pepper and hot sauce to taste (I used a teaspoon of siracha/rooster sauce)

**1/2 cup water

*Vary these ingredients based upon personal taste. 

              I love garlic and cilantro so I like even more than this recipe subscribes.

**The soup can be made thinner by adding more water or thicker by omitting the water.

 

 Garnish:

1/2 bunch of cilantro

1/2 of yellow bell pepper chopped

1/2 of onion chopped

1/2 large cucumber

1 lime sliced

Blend all ingredients aside from the garnish in a food processor or blender until smooth. Taste and modify accordingly.

Chill and serve with garnishes. Pairs nicely with toasted bread and cheese.