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Grilled Lime Chicken Zucchini Quesadillas Recipe (On George Foreman)

July 28, 2012 by 2 Comments

recipe-healthy-cheese-zucch

Today have I got a mouth watering recipe for you! I’ve been testing out homemade recipes for awhile now, in search of the best one to submit to the The George Foreman Grill: Show Us Your Grill Skill Recipe Contest. Finally I found it! It’s perfect for summer and it tastes AMAZING – I really think you’re going to love it!

Grilled Lime Chicken Zucchini Quesadillas

Prep time: 5 minutes
Marinade Time: 25 minutes
Cook time: 20 minutes
Total time (including marinade): 50 minutes

Serves: 4

Ingredients

  • 1/2 medium zucchini
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 2 teaspoons cumin
  • 2 tablespoons of chopped cilantro
  • 2 small chicken breasts
  • 1/2 teaspoon red pepper flakes
  • 1 lime – juiced and zested
  • 2 cups fresh mozzarella cheese
  • 8 8-inch whole grain wheat or corn tortillas 

ingredients-zucchini-chickeInstructions

  1. Mix together 2 tablespoons olive oil, 2 teaspoons cumin, 1/2 teaspoon red pepper flakes, 1 lime zest/juice, and 1 tablespoon of chopped cilantro.
  2. Cut zucchini into 1/4" slices and place in a medium sized bowl. Cut chicken breasts in half and place in medium sized bowl. Pour 1/2 the mixture over zucchini and 1/2 over chicken, mix well and cover each, let soak for at least 25 minutes.
  3. Mix together remaining olive oil and salt in a small bowl. Brush on one side of each tortilla (this will be the outside side that touches the plates).
  4. Heat George Foreman grill. Once marinated, place zucchini slices on grill and let cook until browned, 6-8 minutes. Remove from heat. Next, place chicken on the George Foreman for 8-10 minutes or until fully cooked.
  5. Cut zucchini and chicken in to small strips. (**Note: I brushed the juices that drained from the George Foreman – on to the cut pieces to more flavor and less waste!)
  6. Layer zucchini and chicken on the dry tortilla side and sprinkle mozzarella on top.
  7. Place the oiled side face down on to grill and top with another tortilla (oil side up). Cook until tortilla soft (or crispy if you like) and cheese is melted (about 5 minutes). (**Note: You can fit two 8" quesadillas on the George Foreman at the same time.)
  8. Cut in half and serve with a sprinkle of lime juice and cilantro.

george-foreman-grill-recipe

This recipe is great for lunch or dinner! It is a touch of tang and spice, and overall tasty!  It was easy to prepare using just a few ingredients and my new George Foreman Removable-Plate Grill! The George Foreman grill cooked up the chicken, zucchini and tortilla to perfection!

Here is a little more details about the grill I used:

The George Foreman Next Grilleration™ allows for cooking of 5-servings at a time and under 20 minutes! Great for the whole family!

  • Large sloped plates lets you cook up to five servings at once
  • 2 dishwasher-safe removable grill plates that are easy to clean
  • George Tough™ Triple non-stick coating is durable & eliminates need for oil or butter
  • Exclusive fat removing design removes up to 42% of the fat from 1/4 lb. 80/20 Ground Chuck
  • Floating hinge gives you the ability to adjust height to accommodate a wide range of foods
  • 3-Year limited warranty
  • $59.99
zucchini-chicken-tortilla-rDisclosure:  I did receive a sample product from the sponsor on behalf of Family Review Network for the purpose of this honest review. I am entering this recipe in the "The George Foreman Grill: Show Us Your Grill Skill Recipe Contest". All opinions are 100% my own. For full disclosure click here.
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Simple Bruschetta Recipe

May 23, 2012 by 2 Comments

Bruschetta-Recipe-easy

So a few months back, I replicated a simple recipe for Bruschetta from the Pillsbury website. It was truly a simple and delicious recipe, so I thought I would share it with you (with some of my minor edits to it!)

I changed a few things, that I think make the recipe a little better… Here you go!

Easy Bruschetta Recipe – with Pillsbury pre-made dough/bread

· This is a great go-to appetizers for family or friends. It is easily one for the quickest recipes for bruschetta! Enjoy this classic Italian treat!

Prep Time: 10 Min

Total Time: 30 Min

Makes: 15 appetizer snacksingredients-for-bruscheta

INGREDIENTS

6 teaspoons olive oil

4 1/2 teaspoons sesame seeds

1 tube (8 oz) Pillsbury® refrigerated crescent rolls

3/4 can (6 oz) pitted ripe black olives, drained

3/4 cup finely chopped tomato

1/2 cup grated Parmesan and Romano cheese blendbruschetta-Recipe-Simple

DIRECTIONS

  • Heat oven to 375°F. Brush a large cookie sheet with 1 teaspoon of the olive oil; sprinkle the sheet evenly with 2 teaspoons of the sesame seeds. Unroll dough triangles; place over sesame seeds, pressing the seeds into the dough. Place all pieces on cookie sheet, with enough space in between each.
  • Brush dough with 2 teaspoons of the oil; sprinkle evenly with remaining sesame seeds (2 1/2 teaspoons). Bake 8-10 minutes.
  • Meanwhile, in a food processor or blender, place olives and remaining olive oil (3 teaspoons). Process until olives are very finely chopped.
  • Spread olive mixture over partially baked crust. Top with cheese and then tomato. Bake for 5-7 minutes longer or until edges are golden brown.
  • Best when served warm. Enjoy!Bruscetta-recipe

    • This appetizer is a winner! I plan on making this recipe again and again!

    Pinterst-Recipe-bruschetta

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Grippingly Good Guacamole Recipe & Spookamole Recipe Contest

September 21, 2011 by 2 Comments

Guacamole-recipe-for-Hallow

Halloween is about a month away – And I am getting a head start!! I just prepared my first Halloween recipe of the year! There are so many fun Halloween recipes out there, including my “Grippingly Good Guacamole!” I had a fun time coming up with an original recipe for the Spookamole Contest (after I finally grasped my creative juices that is!) This recipe turned out delicious thanks to the Avocados from Mexico! So, go ahead… try your hand at my recipe and submit your own recipe to the Spookamole Contest!!

garden-veggies-for-guacFirst off the ingredients list! We got the peppers and the tomato from our garden!

For the Gripping Guacamole:                                                       For the Gripping Hand:
5 Mexico avocados                                                                          10 raw chicken fingers
1 small yellow or white onion                                                        5 tops of jalapeños
1 large ripe tomato
2 small jalapeños (adjust for taste) 
2  garlic cloves  
2 Tablespoons of garlic salt
1 large lime – for fresh squeezed lime juice.

Mexico-Avocados-Scooping-Re

That’s me getting the good stuff out of the Avocados from Mexico (delicious!)

Cut each avocado in half and remove the seeds. (Save two seeds) Scoop out the insides into a medium serving bowl.  Mash avocados so they are slightly lumpy.

Guacamole-IngredientsThe guacamole is coming together… looking good!

Chop onion, jalapenos, tomato and mince garlic. Stir in onion, jalapenos, garlic, garlic salt, and tomato. Squeeze lime juice over mixture!

Refrigerate mixture with the two avocado seeds (the seeds will deter the mixture from going brown)!

halloween-recipe-with-fingeUsing my own hand & fingers as an example, I picked out the best like-shaped chicken fingers!

Char grill 10 raw chicken fingers (seasoned to taste) until blackened and cooked completely. Chose the 5 best-looking fingers for the recipe. (The fingers will curl up into a finger-like shape on their own)!

Slit the top of the fingers by cutting a small chuck out of the top half of the fingers (about the size of a real fingernail) This will allow the jalapeños to sit right on the top of the chicken fingers.

Forming-fingers-for-guacamoLet’s put it all together now!!

Use the five jalapeño tips and place on the fingers like nails. The best way I found to do this is to hollow out the jalapeños and cut one side off, leaving the very tip. This way they just slide on the slit you made from the chicken fingers!

Place the five fingers with fingernails in a “gripping hand” shape into the guacamole! Tip: Use your own hand as a guide, using the finger shapes and sizes to best fit a real hand!

Grab your best dipping chip and dig in!

Grippingly-Good-Guacamole-W

There you have it! My most creative Halloween party recipe featuring Mexican avocados! What do you think of my Grippingly Good Guacamole?

Do you have any other ideas for recipes made with avocados?

I encourage you to create a recipe of your own! Submit your “Spookamole” recipe and you just might win one of 5 fabulous cash prizes! Enter your recipe any time between 12:01 am ET on Monday, September 19th through 11:59 pm ET on Friday, September 30th. Submit your recipe!

Disclosure: I wrote this review while participating in a Spookamole blog tour by Mom Central Consulting on behalf of Avocados from Mexico and received avocado items to facilitate my review and a promotional item to thank me for taking the time to participate.

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Soba Noodle Salad

February 10, 2011 by Leave a Comment

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I got this recipe from a family member and served it last night for dinner. It was hands down, one of the best meals I’ve made in awhile, if not ever!!! It is a vegetarian recipe and calls for tofu but you could easily substitute chicken if you wish. Prepare to lick your plate clean!

Ingredients:

sesame oil (about 2 tsp. for oiling the pan.  Can use evoo as well)
1 Tbsp soy sauce
1/2 red onion, chopped  (1/2 for sautéing, 1/2 for garnish)
4 cloves garlic, chopped
1 Tbsp ginger, chopped
1/2 cup shitake mushrooms, sliced ( I used white which have a little less flavor)
8 oz. baked tofu, (TJ’s has a great organic, baked, teriyaki tofu…so delish) cut into small pieces
1 c. shredded or julienned carrots
1 c. sliced or julienned apples
1/4 c. sliced green onions
1/4 c. sliced almonds
loads of fresh spinach, for the bed of the salad
6 oz. cooked soba noodles
sauce:
1/3 c. low sodium soy sauce
1/4 c. sesame oil
1/4 c. rice vinegar
1 Tbsp chopped ginger

Heat small amount of oil in pan over medium low heat. Add in onion, garlic and ginger.  Saute until tender.  Add in sliced mushrooms and tofu and a splash of soy sauce.  Cook until mushrooms are tender and tofu gets a crispy edge, about 7-10 minutes.  Set aside.
To make the sauce:
Whisk together all the ingredients.  Make sure to taste and add more of something if needed.
Cook soba noodles according to their package.  Drain, rinse in cold water and set aside.
To Assemble Salad:
In the bottom of the bowl, put down a hefty bed of spinach.  Next, layer on soba noodles, followed by cooked veggies and tofu.  Add on carrots, apples, almonds, set aside red onions and green onions.  Drizzle with dressing.

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