Thursday, February 17, 2011

How to Prepare Grilled Chicken Quesadilla

Grilled Chicken Quesadilla can serve up to 6
Cook time 30 min for Grilled Chicken Quesadilla
Instructions for cooking the Grilled Chicken Quesadilla

·         Place the chicken on a plate, and sprinkle with salt, pepper and chilli power. Once it is spread evenly, add the barbeque sauce for seasoning on both sides. Let it marinate for 15 minutes.
·         Heat grill for medium-high heat
·         Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear.
·         Remove chicken from grill, and cut into bite-size pieces.
·         In large skillet, heat oil over medium-high heat; fry onion, mushrooms, green pepper, olives, corn, chili powder, salt and pepper until liquid is evaporated, about 8 minutes. Scrape into bowl.
·         Place tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, mushrooms, olives, and chilies. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.
·         If you do not want to grill the quesadillas, follow the same steps and instead of grilling bake the filled tortillas in the oven at 400°F (200°C), turning once, until golden and cheese is melted, for 20 minutes. You may cut them into halves or quarters or just eat the whole thing at once. (Good Luck)

For dipping try: Ingredients are as follows
·         Sour Cream or Guacamole:
·         2 ripe avocados
·         1 small onion
·         1 clove garlic
·         1 small tomato1 1/2 Tbsp lime juice (or juice of 1 fresh lime)
·         Salt and pepper to taste
·         Peel avocados and remove the pit
·         Peel and mince the onion and the garlic
·         Chop the tomato
·         Mash the avocado in a bowl and then stir in the remaining ingredients

Serve Grilled Chicken Quesadilla cold with tortillas

Enjoy CowBoy

Tuesday, February 8, 2011

Easy Dessert from France - Mousse au Chocolat


Chocolate mousse is derived from the French word which means lather or foam. It was once a specialty of French restaurants and it entered the American cuisine in the 1960's.
Mousse is prepared in such a way that it allows air bubbles to form and give it such a light and airy texture. Chocolate mousse is usually enjoyed as a dessert. It can be made with a combination of flavours and even fruits.

  • 4 ounces bittersweet chocolate
  • 2 tbsp of unsalted butter
  • 2 tbsp of sugar
  • 3 egg whites separated
  • 1 cup whipping cream
Easy Dessert Directions:
  • Melt the chocolate and the butter in the top of a double boiler (You can also melt them in the microwave for 2 minutes if you prefer)
  • Separate the egg whites and the yolks. 
  • Once the chocolate is melted, remove from heat and let it cool (Once the chocolate is cooled, add the egg yolks)
  • Beat the whipping cream and the sugar until the mixture is thick. 
  • Do not overbeat the mixture as it can become dry
  • Add the mixture to the chocolate. 
  • Beat the egg whites using a clean beater, do not let any water or grease get in with the egg whites.
  • When the egg whites are thick, add 1 tbsp of sugar
  • Add the egg white mixture into the chocolate, and fold a little at a time
  • Spoon into individual glasses or cups
 Chill until ready to serve. Enjoy! 
Easy Dessert from France Chocolate mousse makes 6 servings

Monday, February 7, 2011

Asian Beef with Green Beans and Rice Curry

The garden bean is thought to have originated from the field bean that was native to central Asia, and Europe has been consumed by man for thousands and thousands of years.
Curries are very important to the cuisines of the South Eastern Asian population. The South Western curries are generally based on yogurt, whereas the curries of the South East and North East are made up of coconuts. Rice, Garlic, ginger are other key ingredients used through-out Asian cuisines.
Mix the following in a bowl for the Stir-Fry Sauce:
  • 1 tablespoon cornstarch
  • 2 tablespoons curry
  • 1 tablespoon of olive oil
  • 1/2 tablespoon of sugar
  • 1 table spoon of water
  • 1 tablespoon Thai sauce
  • 1 tablespoon of Garlic
  • 3/4 cup chicken broth
Then boil 2 cups of water, and then add 2 cups of white rice. The water will boil off.
Heat oil in a large non-sticky frying pan and combined the rice and the stir-fry ingredients, stir, then add ginger, pepper flakes, green beans, beef chopped up.

  • 1 tablespoon sesame oil
  • 1 tablespoon ginger powder
  • Marinated beef
  • 1 tablespoon red crushed peppers
  • 1-1/3 lb 600g frozen green beans
Mix until sauce thickens slightly and green beans are tender.
Approx cooking time in 20 Minutes
Asian Beef with Green Beans and Rice Curry Cost:
  • Cornstarch $2.00
  • Soy Sauce $2.00
  • Water $Free, unless you are a idiot and buy bottled water
  • Red Wine $9.00
  • Sugar $1.00
  • Chicken Broth $2.50
  • Rice $2.00
  • Beef $7.00
  • Crushed Peppers $2.00
  • ginger powder $1.50
  • Total: 29.00
This should feed 6 people or dinner for 4 and lunch the next day.
29/6 = $ 4.83 with enough money left over to make your RRSP contribution for the year.
Per Serving:
  • Calories: 352
  • Fat: 9.7g
  • Protein: 24.3g
  • Fiber: 2.9g

Asian Beef with Green Beans and Rice Curry Oh-Yah

The writers are not responsible for injuries from the making of Asian Beef with Green Beans and Rice Curry.