Heritage Chicken Quesadillas


Original recipe makes 20 servings

1 pound skinless, boneless chicken breast, diced

1 (1.27 ounce) packet fajita seasoning

1 tablespoon vegetable oil

2 green bell peppers, chopped

2 red bell peppers, chopped

1 onion, chopped

10 (10 inch) flour tortillas

1 (8 ounce) package shredded Cheddar cheese

1 tablespoon bacon bits

1 (8 ounce) package shredded Monterey Jack cheese


Preheat the broiler. Grease a baking sheet.

Toss the chicken with the fajita seasoning, then spread onto the baking sheet.

Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.

Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.

Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Steak and Potatoes with Caper Vinaigrette

•	1 pound red potatoes, halved if small, quartered if larger 
•	1/2 teaspoon salt, divided 
•	1/2 teaspoon freshly ground pepper, divided 
•	2 tablespoons extra-virgin olive oil 
•	2 tablespoons balsamic vinegar 
•	2 tablespoons minced fresh parsley 
•	2 anchovy fillets, minced, or 1 teaspoon anchovy paste 
•	2 teaspoons capers, rinsed and finely chopped 
•	1 clove garlic, minced 
•	1/2 teaspoon paprika, preferably smoked 
•	1-1 1/4 pounds skirt steak (see Note), trimmed and cut into 4 portions 
 1.  Bring 1 inch of water to a boil in a large saucepan fitted with a steamer
basket. Add potatoes, cover and steam until tender, about 15 minutes. Transfer
to a medium bowl, sprinkle with 1/4 teaspoon each salt and pepper and mash with
a potato masher to desired consistency. Cover to keep warm. 

2. Meanwhile, preheat grill to medium-high. 

3. Whisk 2 tablespoons oil, vinegar, parsley, anchovies (or anchovy paste),
capers, garlic and paprika in a small bowl. 

4. Sprinkle steaks with the remaining 1/4 teaspoon each salt and pepper. Grill
the steak 1 1/2 to 3 minutes per side for medium. Remove from the grill and let
rest for 5 minutes. Serve the steak and potatoes drizzled with the vinaigrette.

Red, White and Blue Patriot Jell-O

1 package (3 ounces) berry blue gelatin
2 cups boiling water, divided
1/2 cup cold water, divided
1 package (3 ounces) strawberry gelatin
1 can (15 ounces) pear halves, drained and cubed

In a large bowl, dissolve the berry gelatin in 1 cup boiling water. Stir in 1/4 cup cold water. Pour into an ungreased 9-in. x 5-in. loaf pan. Refrigerate until firm. Repeat with strawberry gelatin and remaining boiling and cold water.

When gelatin is set, cut into cubes. Just before serving, gently combine gelatin cubes and pears in a large glass bowl or individual dishes. Yield: 6-8 servings.

Originally published as Fourth of July Jell-O in Quick Cooking

Garlic Medallioned Tilapia

From: Carmen Eichman-Dorr

Garlic Medallioned Tilapia


Fresh Tilapia filets
Fresh garlic
Canola Oil
Wild Rice
Fresh Spinach
Dill Seasoning
Salt and Pepper

Cook rice according to instructions.

When finished, add robust handful of rinsed, fresh spinach leaves to rice, cover with lid, and allow heat from rice to soften the spinach.

Heat Canola oil in pan.

Peel and slice fresh garlic into thin medallions.

When oil is heated to cooking temperature, placed several fresh garlic medallions along bottom of pan.

Once medallions begin to brown around edges, lay fresh Tilapia filets on top.

Cook for about seven minutes. Use two spatulas to turn, so fish maintains its structural form and does not break.

Cook for approximately another five minutes. Turn once again.

Collect floating, caramelized garlic medallions and place on filets.

Cook approximately two more minutes.

Place filets on bed of rice and spinach.

Top with freshly sliced tomato seasoned with dill, salt, and pepper.

Rocky Road Brownies

1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
1 bag (12 ounces) semisweet chocolate chips
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 teaspoon salt
2 large eggs
3/4 cup all-purpose flour, (spooned and leveled)
1 cup miniature marshmallows
1/2 cup chopped nuts, such as cashews, pecans, or walnuts

Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes. Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan.

Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes. Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.



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