Broccoli Quesadillas

I love these broccoli quesadillas. Not only because they taste great, but also because they are so easy to make. Anytime I'm short on time but need to eat something, this is a great go-to. They're healthy, tasty, and quick. Whenever I make these I use uncooked tortillas. They can be found at most any grocery store. These tortillas are delicious. Once I started using them I couldn't go back to the pre-cooked. They taste fresher and better than any tortillas I've had (unless you're using homemade). They have corn, flour, and whole-wheat flour tortillas that come in this style. I've used the whole-wheat and although it would give you the necessary grains the tortilla didn't taste nearly as good, and they all stuck together and ripped when pulled apart, so I spent a lot of time pinching them back together. I would recommend the usual white flour for this recipe.

Ingredients:

Uncooked tortillas

Mozzarella cheese

Broccoli

Spinach

Directions:

Prepare your tortilla with the mozzarella on the bottom. Add the broccoli and spinach. Cook on a non-stick skillet. Serve while hot.

Basmati Rice

Basmati Rice goes perfectly with the Indian curry in the post before. There are so many ways that you can prepare it that you'll never get bored either. You can cook rice in water (and only water) just fine. It will come out tasting just like rice. But, you can also cook rice in various (easy) ways that will make it taste much, much better than if you had done water alone. Here is what I recommend for basmati rice:

Ingredients:

2 Tbs. butter
1/4 C. finely chopped onions
1 C. basmati rice
1 1/2 C. chicken (or vegetable) broth
1 tsp. grated lemon zest
1 bay leaf
1/4 tsp. Tabasco sauce
1/4 tsp. ground pepper
1/2 tsp. salt

Directions:

In a sauce pan with a lid, melt 1 tablespoon of butter. Add the onions and saute until translucent or soft.

Add the rice and cook stirring for about 30 seconds. Add the broth, zest, bay leaf, Tabasco sauce, salt, and pepper. Bring to a boil.

Simmer over low heat covered for 17 minutes. Be careful that it doesn't boil over. Uncover, remove bay leaf. Add remaining butter and stir until melted. Enjoy!

Chicken Tikka Masala

I'll be honest, this recipe is more complex than any of my other ones. It will probably require a couple of new items at the grocery store, and it will take time. But, it is so delicious that it's worth it. Also, it's one of those meals that you get better and quicker at making the more you do it. If you want to impress somebody, make an Indian curry. It looks, smells, and tastes beautifully. So, here's the how:

Time prep: 45 minutes | Time cook: 45 minutes | Serves 4 easily

Ingredients

Marinade:
1 cup plain yogurt, whisked until smooth
3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks

Sauce:
2 teaspoons olive oil
3 tablespoons butter
1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
2 serrano peppers, minced (seeds removed if you don't want it spicy)
2 tablespoons tomato paste
1 teaspoon garam masala
2 teaspoons paprika
8 Roma tomatoes, diced
1 1/2 teaspoons kosher salt
1 to 2 cups water
Oil, for grilling
1 tablespoon dried fenugreek leaves (optional)
1/2 cup heavy cream
Minced fresh cilantro, for garnish
Cooked rice (I like to use basmati)

Naan or pita bread butter and warmed in a frying pan.

Directions

For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.

For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Sauté until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and sauté for about 1 minute to draw out their flavors.

Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.

Meanwhile, fire up your grill (if you don't have a grill you can just fry it in a frying pan). When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).

Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!

Ginger-Garlic Paste:
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

You can save any that you have left over in a jar. IT should keep for about 2 weeks.

Garlic Hands?

While garlic may smell good in the frying pan, it doesn't smell too great when it's on your hands. The worst part about garlic hands? The smell seems to never go away. No matter how many times  you wash and wash your hands, that garlic sticks to them.

My mom taught me this trick a few years back, and I've used it ever since. After cutting up the garlic, or onion, go and wash your hands. Rub your hands with a stainless steel spoon and the smell will leave. I'm not sure why or how, but it works.

The other day I was at the store and saw a magic spoon for sell. You rubbed it on your hands while washing them, and the garlic smell "magically disappeared." It was just a stainless steel spoon. So, no need to go and spend $8 on a magic spoon. Just pull one from the drawer. As long as it's stainless steel it'll do the magic for you!

Pork Chipotle Tacos

I found this great recipe for tacos on one of my favorite cooking blogs: alexandracooks.com
So I decided to make it, but I changed just a couple of things. First, I used pork not chicken. Second, I simplified it. No making your own tortillas or chicken stock. (If you'd like to look at her version-which really isn't too different-just click here.)

One great thing about Tacos is they are so versatile. Unlike baked goods, you can changed ingredients, add whatever you choose and it will probably still taste good. To top off the tacos I used avocado, lettuce, tomatoes, and cheese. Anything else you like on a taco? Add it.

Ingredients:

1 lb. of pork shoulder shredded
2 tbs. olive oil
1/2 white onion, sliced
1/2 small can of chipotles in adobo sauce
1 1/2 C. crushed tomatoes (I used diced and then pureed them in a blender)
2 C. pork  stock (you can use chicken, beef, or vegetable here too.)
1 bunch cilantro chopped

Flour or corn tortillas to serve
To Top:
cheese: cheddar, mozzarella, monterey jack, etc.
1 head of lettuce
1 avocado sliced
1 tomato sliced
1 lime sliced into wedges

Directions:

Place pork shoulder in a large pot and add water about half-way up the shoulder. Cover and bring to a low boil. Allow the pork to cook all the way through. Remove from water (saving the water for the stock) and shred. Set aside.

While the pork is cooking make the sauce. In a large saute pan heat the oil. Add the onion along with some salt to flavor. Saute until it is translucent and lightly browned, about 5 minutes. Add 1/2 the can of chipotles. Include 3-4 chiles or more if you like it spicy. Stir and let simmer for about 1 minute. Add the crushed tomatoes and stock.

Add the shredded pork to the sauce and allow the sauce to simmer boiling off most of the moisture. Once it has reached your desired thickness it is ready to serve. Make your tacos with the toppings of your choice.

Guacamole

Guacamole is such an easy to make, and easy to eat side dish. I love having it in the fridge to pull out as a healthy snack; and putting it along with a meal makes the meal feel much more complete. The downside to Guacamole is that it quickly goes bad. I love it, but it's hard to eat it all in time. Luckily, there are a few tips to making it last just a day or two longer.

First, Guacamole and air do not mix. So make sure you have it in a tightly sealed container. I will even take plastic wrap and press it down against the guacamole and out over the sides of the dish. It works as a double protection. Secondly, leaving the pit in the guacamole will also help it stay better for longer. You can double or even triple this recipe. I made it small enough to feed one or two people as this blog is centered around those living on their own.

Prep time 15 minutes | Serves 2

Ingredients:

1 Avocado
1 Tomato
1/4 of an onion
1 1/2 tsp. of Lemon of Lime Juice (or to taste)
1 dash of Tabasco Sauce or Cayenne Pepper (more if you like it a little spicy)
Salt and Pepper to Taste

Directions:

Cut the avocado in half and then using a knife get the pit out. I will hit the blade of the knife into the avocado and twist. Sometimes this doesn't work if the avocado isn't quite ripe. Be careful not to cut yourself, I've done it plenty of times and it is not fun. If the knife doesn't work, work around it with the spoon. Once you've got the avocado out of the shell smash it with a fork in a medium bowl.

Chop the tomato. Chop the onion into small pieces. Add to the avocado. Add the lemon or lime juice (I like lime best) Tabasco sauce, and salt and pepper. Mix. Now you're ready to eat it with chips or serve along side that taco salad!

Taco Salad

If there's one thing I love, it's Mexican food. Anything with beans, rice, and deliciously marinated meat is my kind of meal. One of the best parts about living in Utah is there are plenty of absolutely, wonderful Mexican restaurants. But, as a college student eating out isn't always an option. So why not make it? This taco salad recipe is easy, healthy, and yummy. I also love how you don't need all kinds of crazy spices, and random ingredients to make this. All in all, it's a great recipe.

Cook time: 10 min. | Prep time: 20 | Serves 4

Ingredients:

1 lb. Ground Beef (preferably lean)
1/2 large onion
1 pkg. of Taco Seasoning
2 cans Black or Kidney Beans (I used one of each)
1 can whole corn kernels
Toppings:
Tortilla Chips
1 head of Romaine Lettuce (washed and cut)
1 head of Red Leaf Lettuce (washed and cut)
2 Tomatoes
2 Avocados
Grated Cheddar Cheese (to garnish)

Directions:

Saute the onion with the raw ground beef at medium high heat. Cook until the ground beef is thoroughly cooked through. You can drain the oil from the ground beef in a colander, though I will sometimes keep it for flavor.

Put the ground beef back into the pan and on the stove on medium heat. Add the taco seasoning and mix (Sometimes I will only add half a package if it looks like it will be too much). Add the beans, draining only one can. Drain the corn then add to ground beef and beans. Let the ground beef mixture simmer for about 10 minutes before serving.

While the ground beef mixture is simmering cut and wash the lettuce. Chop the tomato and avocado and grate the cheese. Serve everything separately with the lettuce, tomato, avocado, and cheese as toppings.