BEFORE THERE WAS FOOD NETWORK

Before there was ever a Food Network or Cooking Channel, I watched some of the best cooking shows ever on our Public Television stations.  One of my very favorites was a chef out of Portland, Oregan named Capriel Pence.  She made her recipes so easy to follow and I still use many of hers today, including this one for Three Cheese Quesadillas.   

 

Capriel Pence & husband John

Quesadillas are unbelievably EASY to make and you can go crazy in your creativity with them.  Add chicken or other proteins, onion, salsa, experiment with different types of cheeses … the is no limit to what your imagination can come up with!  I prefer just the cheese melted in the tortillas, but you know what you like, so go with it!

THREE CHEESE QUESADILLAS

8 large flour tortillas                     

3/4 c. Jalapeno cheese, grated (omit if serving to children)

3/4  c. Monterey Jack cheese, grated   

3/4 c. Cheddar cheese, grated  (or use all Cheddar if you prefer)          

2 c. cooked, cubed chicken (if desired)

Mix cheese together.  Generously place cheese on half-side of each tortilla.  Top with cubes of chicken (or you can use beef, pork, ham, green pepper, or leave meat out for plain Quesadillas).  Fold tortilla over.  Place on a lightly oiled and heated stovetop (or outdoor) grill until cheese has melted and grill-marks are on tortillas.  Cut into wedges.  Serve immediately with salsa and/or sour cream.

IT’S FALL!!!

Late September through late December is my favorite time of year!  I love the cool wind that rustles in, swirling the painted leaves about.  Fall really begins n September, but there’s something magical that happens when October gets here.  It’s officially more like Football Season!  So without even thinking about our loss two weeks ago, the Gators takes on the Tennessee Volunteers today in Knoxville.   Our chances look good and we’re all holding on to the hope that we pull out another victory.

So this brings us to another Tailgate Recipe.  And today, it’s something quick ‘n easy.  Homemade Salsa that is even better than what you get at the grocery or Mexican restaurants.  Try it today (you’ve got plenty of time to make it for the game) or serve it at your next party with bowls of crunchy tortilla chips. 

SALSA

2-1/2 to 3 pounds of raw tomatoes, skinned, chopped & juices reserved

2 (10 ounce) cans of Rotel tomatoes, hot or mild

1/4 of a Vidalia onion, or 1 whole small white or yellow onion, chopped                        1 to 3 fresh jalapeno peppers, cleaned, seeded, ribs remove and chopped

1 large clove garlic, roughly chopped

1/2 teaspoon salt

2 teaspoons sugar

Pinch cumin

1/4 cup fresh lime juice (about 1 to 1-1/2 limes)

1/4 cup well packed cilantro or flat leaf parsley;                 set a few leaves aside to chop for garnish

To a food processor, add all of the tomatoes, onion, peppers, garlic, salt, sugar, cumin, lime juice and cilantro. Pulse several times to desired consistency. Pour into a container, cover and refrigerate several hours to let the flavors settle.

Serve with Tortilla Chips.

FROM SOUTH OF THE BORDER

We LOVE Mexican cooking.  And we really enjoy these delicious enchiladas for dinner as often as possible!  You don’t have to be a big fan of Mexican cuisine to love these.  They’re fast, simple and so easy to prepare.  You won’t have to wait for Cinco de Mayo to have these.  You’ll be returning to this recipe often!

CHEESY  CHICKEN  ENCHILADAS

1 can cream of chicken soup
1/2 cup sour cream
2 T. margarine or butter
1/2 cup finely chopped onion
1 tsp. chili powder
2 cups cooked chicken, chopped into small bites
1 (4 0z) can chopped mild green chiles
8 (8 inch) flour tortillas
1 cup shredded Monterey Jack or Mexican Blend Cheese

In small bowl,  mix soup and sour cream.  In medium saucepan over medium heat, heat margarine.  Add onion and chili powder.  Cook until tender.  Add chicken, chilies a</B>nd 2 T. soup  mixture.

Spread 1/2 cup soup mixture in 2-1uart shallow baking dish.  Along one side of each tortilla, spread about 1/4 cup chicken  mixture.  Roll up each tortilla around filling and place seam-side down in baking dish. 


Spread remaining soup  mixture over enchiladas.  Sprinkle cheese over soup mixture.  Bake at 350-degrees for 350 minutes, or until hot.