Shredded Chicken Quesadillas

Last week I posted my homemade chicken stock and shredded chicken recipe, click here if you missed the post. So today I am going to share an amazing recipe for Shredded Chicken Quesadillas. It is definitely the shredded chicken that makes this recipe so fresh. The chicken is so tender and full of flavor. I know you are ready for the recipe so lets get started... 



This recipe serves 2-4, but definitely double the recipe if needed.

Ingredients:
olive oil
4 taco size flour tortillas
1 1/4 cups shredded chicken
click here for my homemade shredded chicken recipe
chili powder (to taste)
cumin (to taste)
salt and pepper (to taste)
corn salsa, recipe below
fresh chopped cilantro (to taste)
shredded colby jack cheese

Corn Salsa
2/3 cup corn frozen or fresh
1/2 red bell pepper, finely chopped
1 TBS shallots, finely chopped
olive oil

In a small sauté pan warm 1 TBS of olive oil over medium heat.  Add corn, bell peppers, and shallots. Combine all ingredients and sauté for about 5 minutes. Set aside for the chicken quesadillas.

Directions:
First heat and lightly oil your griddle or pan over medium heat, adjust heat as needed. Divide ingredients between two tortillas. Layer your toppings: cheese, shredded chicken, sprinkles of chili powder, sprinkles of cumin, corn salsa, fresh cilantro, and finally your last layer of cheese on the first tortilla. Top with the additional tortilla and cook until the cheese is melted and the bottom tortilla is golden brown. Now carefully flip the quesadilla with a spatula and allow the other side to lightly brown while gently pressing down on the top of the tortilla.

Slice the quesadillas in 4 equal sections and serve with a side salad, a dollop of sour cream, chips, and salsa. These yummy quesadillas also pair well with my
pico de gallo and creamy avocado dip.

Enjoy!

Homemade Chicken Stock & Shredded Chicken

Today I am going to share my recipe for homemade chicken stock and shredded chicken. I will be honest, in the past I rarely made homemade chicken stock unless it was around the holidays. I often bought the organic chicken stock cartons from the grocery store because it was one last thing I had to do in the kitchen. Well things have recently changed because of my daughter's diet and I now have to make homemade chicken stock for all my recipes that require chicken stock.

My daughter is 16 years old and has suffered from severe migraines since the 8th grade and it has been one awful ride. We have tried everything from chiropractic care to migraine preventatives and nothing seem to truly work, until one doctor at a urgent care clinic suggested a low tyramine diet. I have never even heard of this diet before we stepped into this clinic. My daughter was not happy and thrilled at first, but she was so fed up with the pain and sickness that accommodated these migraine episodes that she was willing to give it a try.

I can not tell you how wonderful it has been! She is off her preventives, no more sickness, and no migraines, all because of her diet! I am amazed! Here is a link to a low tyramine diet that we follow religiously.

http://www.headaches.org/pdf/Diet.pdf

Below is a link to hidden MSG in your food

http://www.truthinlabeling.org/hiddensources.html
(I have not found a safe shelved organic chicken broth that does not have yeast extract. This was a huge migraine source for my daughter.)

I will be truthful, I am cooking more than I ever have and out to eat options are very limited, but the results have been tremendous!

I know you are ready for the recipe, so let's get started...

I used:
3 lbs whole organic chicken
10 springs of thyme
4 sprigs of rosemary
2 bay leafs
5 stalks of celery
3 medium carrots
4 whole shallots
5 garlic cloves
1/2 TBS of whole peppercorns
1 tsp kosher salt

This batch made 3- 32 oz containers of broth and approximately 4 cups of shredded chicken.



Please do not feel limited to my ingredients, homemade chicken broth is basically fool proof. You can use any variety of herbs, vegetables and seasonings. Although celery, carrots, and onions should be a must.

Directions:
Take the chicken out of the packaging and pat dry with paper towels. Sometimes a whole chicken may have a giblet package or the kidneys left on the inside, so be sure to remove those before cooking. Place the chicken in a large stock pot and fill with enough water to just cover the chicken. Next, add all the herbs, vegetables, and seasonings. Cover and simmer for at least 2 hours.

When the chicken is ready (falling apart tender). Remove the whole chicken from the pot with tongs. I use a pie plate to place the chicken on.  Once the chicken is cool enough, remove skin, shred and debone. Use the shredded chicken in any recipe you desire. This shredded chicken goes really well in my
Chicken Enchiladas with a Cream of Jalapeno Sauce!



Once you remove the chicken from the broth place a large bowl in a ice bath in the sink. Then place a fine mesh strainer over the bowl and slowly pour the broth over the strainer.



Now that your broth has cooled let it set in the fridge overnight. This will allow the fat to be easily removed. As you can see below the fat rises to the top and hardens. Remove and discard the fat with a slotted spoon.



Now you are ready to store the chicken broth in the fridge for up to 2 days or in the freezer for up to 3 months.

When freezing only fill liquids to the bottom line.



If you are looking for awesome freezer storage containers such as these, I bought my from amazon. Click on the picture below and it will lead you straight to the page where you can purchase these wonderful containers. I absolutely love mine and do not only use them for broth, but they are great for freezing soups too. I use the smaller ones for freezing left overs and it works great on nights when I don't have anything planned!

3 Ingredient- Blackberry Mint Spritzer

As you can see mint is exploding in my garden and what better way to use it than in a Blackberry Mint Spritzer.



This refreshing summer time drink was initially designed by my lovely daughter, she is the drink and cupcake creator of the family! She is still in school this week, but wanted me to get this post up for everyone to enjoy :) I love all the combinations of this Blackberry Mint Spritzer, it is perfect for a warm summer night. I hope you and your family will enjoy this wonderful drink at your next outdoor gathering.

Ingredients:
1- 2 liter of Sprite (or any other soda that is similar)
Place Sprite in the freezer for an hour or refrigerate overnight.
1/2 cup fresh mint, packed
2 1/4 cup of fresh blackberries

Directions:
In a blender combine blackberries and mint, blend until well combined. Then slowly pour the soda in a gallon size pitcher. Place a fine mesh strainer over the pitcher and slowly pour the blackberry mixture into the strainer. Work the mixture through the strainer with a spoon to remove the blackberry seeds. Once the blackberry mixture has been strained stir slowly to combine all flavors. Then serve over ice and garnish with additional mint and blackberries.

Enjoy!

Tortilla Crusted Tilapia

I have really enjoyed my time off with my kiddos and trying to get the house organized! I don't know if that task will ever be truly accomplished, but I try my best :) This summer I will keep the menu light and will only post one recipe a week. My daughter will also drop in with recipes now that school is coming to an end. Today I am sharing a new recipe that I hope you and your family will enjoy,Tortilla Crusted Tilapia! I know you are ready for the recipe so let's get started...



Ingredients:
4 tilapia fillets
2 eggs
1/2 cup flour
a bag of your favorite tortilla chips
(I use El Milagro tortilla chips. They are unsalted, so if you use a salted tortilla chip you may not need to add salt to the mixture.)
1 tsp chili powder
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp cumin
salt and pepper (to taste)
a small bunch of cilantro, a hand full
(washed, dried, and stems cut)
lemon and lime wedges for serving

Directions:
In a food processor (I used a 9 cup food processor) add cilantro and then fill to the top with tortilla chips. Then add seasonings: chili powder, oregano, garlic powder, cumin, salt and pepper. Process on high until chips and seasoning are blended into a fine crumb. 



Next prepare 3 different stations for dredging, I personally use pie plates. In one pie plate place the flour, in the second one slightly beat the eggs, and the third place the tortilla crumbs. Dredge your tilapia fillets in the flour, then the eggs, and last the tortilla crumbs. Make sure you coat each side of the fish!

Place fillets on a baking sheet lined with parchment paper and bake at 350 degrees in a preheated oven for 20-25 minutes (depending on the thickness of the fillets) or until the fish flakes easily with a fork.

Serve with Mexican rice, pico de gallo, or a warm corn and black bean salsa.

Enjoy!

Dreamsicle Cupcakes

Posted By: Christian (Audra’s daughter)
I have to admit here in Texas we have had a cooler spring than usual. However, with summer around the corner temps are beginning to rise, I find myself baking with more refreshing and cooler flavors. The cupcake I am about to share with you has been in my recipe book for awhile, since I was about fourteen. At that time in my  life I could not get enough Sunkist to drink, and I began using the citrus soda to bake with. I have not made this recipe in a while and last weekend I rediscovered it in my recipe book, and after tasting this refreshing cupcake I knew I had to share the recipe with my mother’s lovely readers. So lets get baking!

 
Ingredients:
Yields 12 cupcakes
1/2 cup butter at room temp.
3/4 cup sugar
2 eggs
1/2 tsp vanilla
1 1/2 cup flour
3/4 tsp baking powder
1/2 cup Sunkist
3 TBS half and half
1/2 TBS orange zest (1 large orange)

Cream Topping
1 cup heaving whipping cream
1/4 cup butter at room temp.
3-4 TBS powder sugar
1/2 TBS orange zest (1 large orange)

Directions:
1. Preheat oven to 350 degrees F . Line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then add vanilla. In a small bowl, combine flour and baking powder, add to the creamed mixture and mix well. Then stir in the Sunkist and half and half until batter is smooth.  Pour or use an ice cream scoop to place batter into the prepared pan. Fill each muffin cup about 3/4 full.

3. Bake 20 to 25 minutes.
Cupcakes are done when it springs back to the touch. Let cupcakes cool completely before applying icing.

Directions for icing:
Chill your mixing bowl and beaters in the freezer for about 10 minutes. Then the chilled large metal bow beat the butter and powder sugar together for about 1 minute. Then slowly add the heavy whipping cream and whip until stiff peaks form. Then stir in vanilla and orange zest. Now you are ready to top your Dreamsicle Cupcakes!
Refrigerate cupcakes until ready to serve. Enjoy!