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Cooking, Recipe and Food Blog

Grilled Chicken Quesadillas

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This quesadilla recipe is a tasty appetizer or snack, but it can also be a good dinner. Serve it with salad and you are good to go. It is a great idea to put a lot of cheese to make the dish more delicious.

 

Ingredients:

8 flour tortillas

50g baby rocket (arugula)

2/3 cup semi-dried tomatoes, drained, chopped

2 cups guacamole

1/2 lb. chicken fillet

2 tablespoons A1 steak sauce

1/4 cup catsup

2 tablespoons brown sugar

1 cup grated cheddar cheese

Salt and pepper to taste

Sour cream, salsa and lime wedges, to serve

 

Place the A1 steak sauce, catsup and brown sugar in a bowl. Mix well. Marinate the chicken fillet in this mixture for 30 minutes to an hour. Grill the chicken for 5 minutes on each side or until tender. Brush with marinade to avoid drying. Transfer to a plate and let it cool. After, shred the chicken fillets.

Top a tortilla with rocket, tomatoes, guacamole, chicken and cheese. Season it with salt and pepper. Put another tortilla on top and place the assembled tortilla on a sandwich press or large greased skilled. Press in a sandwich press or using a plate on a skillet for 2-3 minutes until it turns light brown and the quesadillas are heated through. Repeat this for the remaining ingredients.

Cut the quesadillas into wedges and serve with sour cream, salsa and lime wedges. Serve immediately.

 

Photo Courtesy Of:   jspatchwork

 

Mango Tilapia Fillet

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Here are many different types of mangoes. I prefer the Asian ones. These bright yellow mangoes are sweeter. The reddish green ones from the Caribbean are good as well, but they can be sour.

This dish is easy to prepare. It is light and very tasty.

Ingredients:

4 six-ounce tilapia fillets

1 tablespoon of chopped fresh or 1 teaspoon of dried thyme

4 Serrano chili, seeded

3 garlic cloves, peeled

2 large shallots, peeled

2 cups of chopped peeled mango

1/3 cups of cider vinegar

1/4 cup of fresh orange juice

2 teaspoons of olive oil

1/4 teaspoon of salt

Combine the chili, garlic and shallots in a food processor or blender. Add some olive oil and process it until they are minced. Place the mango, cider vinegar, orange juice, thyme and salt. Put more olive oil if desired. Blend for 30 seconds or until smooth.

Place the mango mixture in a re-sealable bag. Marinate the fish in the mixture for 20 minutes to an hour.

Remove the fish from the marinade and reserve the mango marinade.

Grease the broiler or grill. Grill the fish for 4-5 minutes per side or until the fish is cooked and flaky.

While the fish is grilling, place the mango mixture in a saucepan and bring it to a boil. Reduce the heat and let it simmer until thick.

Serve the fish with the sauce and mango salsa.

Photo Courtesy Of: BoonLeeFamPhotography

Green Pork Chili

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This yummy dish is best eaten with tortillas, but it is good with rice as well. Be generous with the salsa because it gives the pork flavor.

Ingredients:

2 tablespoons olive oil
1 (2-pound) pork loin, sliced
1 teaspoon ground cumin
Salt and black pepper, to taste
2 red onions, chopped
1 green bell pepper, seeded, chopped
1 jalapeño pepper, seeded, chopped
2 cloves garlic, chopped
4 cups vegetable stock
2 cups prepared green salsa
1 cup chopped fresh cilantro

Season the pork with salt, cumin and pepper.

Heat the oil in a Dutch oven or heavy pot, under medium heat. Fry the pork loin until it is no longer pink and the edges are brown. Turn at least once. Transfer the pork to a plate.

In the same pot, sauté the garlic, onion, bell pepper and jalapeño for 5-8 minutes or until the onion and the peppers are soft. Add the pork and cilantro. Pour in the vegetable stock. Increase the heat to high and bring to a boil. After, the lower the heat and simmer for an hour or until the pork is soft and the liquid is reduced to 1/4. Add the salsa. Cover and simmer for another 10 minutes. Serve warm.

Photo Courtesy Of: Chill05

All About Salsa

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I am a big fan of salsa and dishes that are served with it. I like the fresh variety a whole lot better than the canned or bottled ones. They are tastier and they compliment even the simplest food like chips well.

You can prepare it ahead of time and refrigerate it. It usually lasts for a week.

 

Tomato Salsa

Ingredients:

3 tablespoons finely chopped white onion

2 small cloves garlic, minced

3 large ripe tomatoes, peeled and seeds removed, chopped

1 red bell pepper, chopped (optional)

2 hot chili peppers, Serrano or Jalapeno, finely chopped

2 to 3 tablespoons minced basil

1 1/2 to 2 tablespoons tomato sauce or ketchup

Salt

Combine all the ingredients. Mix well and keep in a covered container. Refrigerate before serving.

 

Salsa Verde

Ingredients:

1 1/2 lb tomatillos, husked

1/2 cup chopped white onion

2 cloves garlic, minced

1/2 cup cilantro or basil leaves

1 Tbsp fresh lime juice

2 Jalapeño peppers OR 2 Serrano peppers, stemmed, seeded and chopped

Salt to taste

Combine all the ingredients. Mix well and keep in a covered container. Refrigerate before serving.

 

Mango Salsa

Ingredients:

1 ripe mango, peeled, pitted, and diced

1/2 medium red onion, finely chopped

1 Jalapeño chili, minced

1 small cucumber, peeled and

3 Tbsp fresh cilantro or basil leaves, chopped

3 Tbsp fresh lime juice

Salt and pepper to taste

Combine all the ingredients. Mix well and keep in a covered container. Refrigerate before serving.

 

Photo Courtesy Of: °Florian

Maple Glazed Gammon with Papaya Salsa

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This is a great Summer Picnic dish, but also can be used if the Gammon Joint (once boiled and glazed) is served hot with Seasonal Vegetables – such as Baby Broad Beans, Peas or Green Beans, along with Buttered New Potatoes.

Gammon Joints

As with most Gammon Recipes, this dish serves a large amount – so it’s great for Large family meetings, or if you’re REALLY hungry!

To Serve 12
2.3kg Piece of Smoked Gammon
1 Bay Leaf
Parsley Stalks
2tbsp Maple Syrup
2tsp American Mustard
40g Soft Brown Sugar
1 Ripe Papaya
4 Spring Onions, trimmed and finely chopped
1 Fresh Green Chilli, deseeded and finely chopped
3tbsp Chopped Fresh Coriander
Juice of 1 Lime
Salt

1. Place the Gammon in a large pan, cover with cold water, then add the Bay Leaf and Parsley Stalks. Slowly bring to the boil, then cover and simmer for two hours.
2. Remove the Gammon from the pan, and leave to cool slightly. Remove the skin, leaving the layer of fat still on the joint. Place the Joint in a roasting tin, and score through the fat in a diamond pattern – make sure you go through the fat each time, but that you don’t puncture the flesh.
3. Mix the Maple Syrup with the American Mustard and Brown Sugar, then spread over the Scored Fat. Cook in the oven at 190C, for twenty to thirty minutes until the Fat is glazed and golden brown, basting frequently with the juices from the pan. Remove from the Oven and leave to cool.
4. Around thirty minutes before serving, create the Papaya Salsa. Halve the Papaya, and remove the seeds, before removing the peel and finely chopping the flesh, before placing in a serving bowl, along with the Spring Onions, Chilli, Coriander and Lime Juice, seasoning with Salt to taste.
5. Carve the Gammon into thick slices and serve with the Salsa.

Photo Courtesy of: matysek

Brazilian Chicken

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The citrus marinade seeps into the chicken well, making it very tasty. The salsa compliment the chicken with its suttle sweetness. You can add fresh chilis to give this dish a kick. Some also prefer adding coconut milk in the marinade. Serve it when you have a barbecue at home or during a picnic.

Ingredients:

1 lemon

1 lime

1 orange

1 can (8 oz) tomato sauce

3  cloves garlic, minced

1 teaspoon dried Italian seasoning

1/4 teaspoon chili flakes (if desired)

4 boneless, skinless chicken breast halves

1 cup tomatoes, seeded and cut into cubes

1 tablespoon basil chopped or torn in small pieces

1 medium sized white onion, chopped finely

1 teaspoon hot sauce or ketchup

Salt and pepper to taste

In a bowl, combine the tomatoes, onions, basil and hot sauce. Mix well. Season it with salt. Cover and refrigerate.

Grate the zest of the orange, lemon and lime. Place it in a resealable bag.

Squeeze out the juice from the fruits. Discard the seeds, but  keep the pulp.

Pour the juices and pulp into the resealable bag. Add the garlic, italian seasoning and chili flakes.  Season it with salt and pepper.

Marinate the chicken in the bag and refrigerate for 2 hours up to overnight. Turn the bag at least once to make sure that it absorbs the flavor.

Grill the chicken for 10-15 minutes or until it is soft. Do not overcook.

Serve warm with rice and salsa.

Photo Courtesy Of: Lori_NY

Steak with Pineapple Salsa

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The thin slices of Steak, with a fresh, fruity Salsa accompaniment create a range of flavours and textures that you don’t see very often, but create a dish suitable for such a wide range of tastes and preferences.

Steak and Pineapple Salsa

Using Fresh Pineapple instead of Canned will help the flavours blend easier and better, but make sure you don’t leave any of the skin or core in, or these pieces will become quite tough and hard.

To Serve2
2 cups of Peeled, Cored and Chopped Fresh Pineapple
300grams Mandarin Orange Sections, Drained
½ Cup Chopped Red or Green Sweet Peppers
1/3 Cup Picante Sauce
350grams Beef Flank or Boneless Sirloin Steak, cut ½ Inch thick
½ tsp Chilli Powder
1tbsp Olive Oil
6 Cups Mixed Salad Greens

1.       For the Salsa, mix the Pineapple, Mandarin Oranges, Sweet Peppers and Picante Sauce in a blender, before setting aside for at least an hour to allow flavours to mix

2.       Trim the fat from the Steak, and slice across the grain in the Meat, and sprinkle the Steaks with Chilli Powder.

3.       In a large pan, cook half of the steak over a medium-hot heat for around five minutes, before cooking the other half of the meat.

4.       Arrange on the plate, with the Steak on top of the Salad Leaves and Salsa over the top of the Steak.

This meal goes very well as part of a larger spread – very nice with a fresh made Potato Salad, Cous Cous or as part of a picnic meal.

Photo Courtesy of: Galant

You say tomato, I say tomatillo

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tomatillo
The first time I ever heard of a tomatillo was from Bobby Flay on his Hot Off the Grill show (remember that one?) He made fish with tomatillo sauce, and at first I thought I could simply interchange it with good old regular tomatoes- then I decided to do some research.

Tomatillos are related to tomatoes. They’re called tomate verde in Mexico (literally, green tomato) and- here’s where they differ enormously from tomatoes- they have husks. You know, like corn husks. Only not. For this reason, they’re also called husk tomatoes.

These babies have a sweet slash tart flavor, and are a bit fruity. They’re particularly awesome in sauces and salsas- you’ll be surprised at what a difference they make from using regular tomatoes- but are also wonderful just grilled or roasted, sprinkled with a few drops of extra virgin olive oil and some sea salt.

Finally, let me leave you with a quick recipe for delicious Tomatillo Salsa:

Crush two cloves of garlic with a teaspoon of kosher salt. To this, add a coarsely chopped yellow onion, some chopped serrano chiles to taste (if you want it mild, remove the seeds before chopping), and around four to six large tomatillos which have been roughly chopped. Mix in some chopped cilantro to taste, and cubes of avocado if you wish.