Tuesday, June 24, 2008

summer recipe challenge

in summer i hate having to get the oven revved up for cooking dinner. i usually make homemade chocolate chip cookies at least every other week, and in the summer that doesn't even happen. dinner tonight was a mini fiasco because i was trying to decide what in the world to make that wouldn't heat up the whole house. then presto fresh avocado, grilled chicken on the george foreman, tortillas and cheese and instant fresh dinner. with a little extra planning i could have bought fresh or frozen veggies. if i had really planned ahead our side dish would have included cilantro corn salsa instead of just jalapeno refried beans.
so here's where the challenge comes in, on your blog, make a quick post with your favorite quick-and-easy-no-oven summer recipe. and this includes you people that read and NEVER comment. i know who you are...maybe.
here's mine
easy quesadillas
4 flour tortillas
3 grilled chicken breasts
1 ripe avocado
mexican or sharp cheese
onions and peppers as you like 'em
a big ol' dollop of sour cream

directions-
pre-heat tortillas in skillet so they are soft and roll-able. while tortillas are warming in skillet, chop up and mush up avocado with fork. shred grilled chicken into bits. heat veggies in another skillet. mix sour cream and cheese together so they are a spreadable paste. there should be more cheese than sour cream. spread cheese/cream mixture on tortillas on one half only. add chicken and veggies to same side. fold over and cook on skillet until golden brown. gently flip quesadilla. when done cut into thirds. gobble up as fast as you can.

cilantro corn salsa-
you'll need,
1 can black beans, rinsed
1 can corn, rinsed(or defrosted frozen)
chopped clilantro
1 can chopped tomato(or fresh)
1 can Ro-tel

mix all in big bowl. each with corn chips. yum. if you are feeling daring, melt one brick of cream cheese in with corn and mix thoroughly.

i am expecting recipes from sarah, kory welch and nat for sure. don't let me down.


3 comments:

Cherilee Howden said...

I feel kind of strange leaving a comment...especially being the first one to do so for this post. However, I do read the blog and I have some summer recipes. So here they are -

Creamy Black Bean and Salsa Chicken -
2 to 4 boneless, skinless chicken breasts
1 cup chicken broth*
1 cup salsa*
1 can (15 oz.) corn, drained
1 can (15 oz.) black beans, drained
1 package taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese

Place chicken in greased 3 1/2 to 5quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Using fork shred the chicken in to smaller pieces. Stir sour cream and cheese into the mixture. Serve in tortillas or over rice.

*Depending on how runny the salsa is I use less chicken broth especially if I am serving it on tortillas.

Chicken Salad-
1 box Chicken Rice-A-Roni (prepare and chill)
1/4 cup diced green onions (or dried onions if you don't have fresh)
1 cup Miracle Whip
1 cup seedless red grapes
1 to 2 cups diced celery
4 chicken breasts cooked and cut up
1/8 cup slivered almonds

Mix all ingredients together and let salad set in refrigerator overnight.

Thanks for the recipes you shared. I'm excited to try it. Especially the salsa. It sounds yummy.

Sarah Beck said...

Hey Heidi, I'll send you a good recipe I promise! I just will have to look through my recipes, and I promise, I'll get to that soon!

HappyNewYorker said...

I actually did it. Ah-Maz-Ing, I know. I'm trying to be more blog savvy. Hope you enjoy the recipe!