Chicken Quesadillas

Quesadillas are quite prevalent here in Texas as a staple of everyones food diet. Well, I have not had any in quite a long while and decided to cook some up. Probably a little different flavor than most quesadillas but I like it a little different.

Ingredients:
1 lb Chicken Breasts, frozen
Flour Tortillas
Garlic Salt
Mesquite Seasoning
Paprika
Ground Cumin
Celery Salt
Perfect Pinch - Cajun
Ground Allspice
Italian Seasoning
Ground Cloves
Shredded Italian Style Cheese
Finely Shredded Sharp Cheddar
Fiesta Blend Cheese
Mozzarella & Parmesan Finely Shredded Cheese
Vegetable Oil
Apple Cider Vinegar
Water
Tequila
Olive Oil

I began by gathering the spices.

I also made sure to have all my cheeses too.

So I mixed my spices together. No real amount, just remember to go light on the Allspice and Cloves. They tend to overpower everything else. I also went light on the Cumin as well. I love, yes love, Garlic Salt so I added a LOT of that.

I have used pre-made marinades before and they always call for vinegar, vegetable oil, and water. So that is what I added to the spice mix. About 1/4 cup Water, 1/4 cup Apple Cider Vinegar, and 1/2 cup Vegetable Oil. Mix together well.

Now I did not take a picture of me freezing and then dicing up the Chicken. It's pretty simple and allows you to cut into smaller pieces due to the Chicken being frozen. Try not to cut yourself. Please. Then add to marinade and mix together.

Hey look! I found a bottle of Tequila! Let's use this in cooking tonight.

I put about 2 shots worth of Tequila into a skillet and turned the heat to MEDIUM. Once the Tequila began to burn off, I added in the marinade and Chicken.

It looks so pretty when it's cooking. This part should only take a minute or two due to the Chicken being diced up so finely.

Strain the Chicken out and put it in a bowl.

Grab a small skillet. Using a small Tortilla, add some Cheese. Then some Chicken. Then some more Cheese. Fold it over and put it in the skillet with some Olive Oil(not too much).

Flip over after about a minute or minute and a half. Take off about a minute later.

Looks tasty I know...let's cut it up. Enjoy.

Asian Tequila Lime Shrimp

I began this recipe intending on just doing Tequila Lime Shrimp, however a thought came over me about halfway through cooking the Shrimp. I should change this up a little bit. That's where the Asian inspiration happened. I can't take all the credit for the inspiration though...I was watching Jackie Chan on tv at the time.

Ingredients:
1/2 lb Shrimp
2 Limes
1 Lemon
Italian Seasoning
Perfect Pinch Cajun
Teriyaki Sauce
Soy Sauce
Tequila

Alright, so I began by gathering the spices and Limes. The Lemon was an afterthought.

I then got my Tequila. For cooking purposes, I use Camarena as it is tasty and cheap enough to not break the bank. Take a shot of it to make sure it's still good.

I put the spices in a Ziploc bag. I don't have an exact amount since I just eyeball it. I do believe it was about 2 parts Italian Seasoning to 1 part Cajun. I then sliced the Limes and Lemon up into small pieces. Add in Tequila. Use as much as you want. I used around 1.5 cups worth. Add shrimp. Mix together. Take picture and think how awesomely tasty it looks.

Get a skillet on your stovetop going with the heat set at MEDIUM. Toss in everything in the marinade Ziploc bag. Take another picture...or shot of Tequila. Your choice.

Now I let it cook for a few minutes, pretty much until it was boiling and then changed it up. I poured out everything but the Shrimp. I added in about a 1/2 cup of Soy Sauce and 3/4 cup of Teriyaki Sauce. Sorry about the picture quality, a lot of steam was produced in this part.

Now once they turn pinkish-red the Shrimp is done cooking. Turn off heat and get ready to serve. I used a small plate with some spring salad mix to accent the Shrimp. Enjoy.

NYE: Stuffed Mushrooms

Alright everybody, I know it's been awhile since I've posted and I'm sorry for that. I have not really been around enough to do proper cooking worthy of a new post. That and I was out of town for Christmas, so I did not get to cook there! Here's some NYE goodness!

Ingredients:
1 lb White Button Mushrooms
Couscous(2 cups Couscous, 3 cups Water)
1 Green Bell Pepper, diced
1/3 cup Scallions, diced
Teriyaki Sauce
Brandy*
1800 Silver Tequila*
Dry Sherry*
Port*
Ancho Chili Powder
Garlic Salt
Sesame Seeds
Shredded Asiago Cheese

*ALCOHOL

Tonight I'm going to a shindig at a friends place where I get to bring food! Well, I didn't list the Hummus I am bringing on here because it's the same recipe as I have posted about already! This Stuffed Mushrooms recipe is very involved and should be wonderful.

I began by utilizing my Rice Cooker. 2 cups of Couscous and 3 cups of Water. Plug in, hit the tab to COOK, red light comes on. Let it be.

Now to the ingredients. I was going to use tomatoes too, but that did not occur.

Now take the stems out of the Mushrooms. Place stems to the side.

Now get your alcohol.

Using a large skillet, add in your alcohol. I'd list them, but all the alcohol goes in this part! I used about a 1/4 cup of each with maybe a little more of the Brandy.

Turn the heat to MEDIUM. Once it begins to boil, add in a dusting of Ancho Chili Powder. Then in go the Mushroom caps, gill side down. Cover and reduce heat a little bit. Make sure to flip them in about 2 minutes.

Now there are those pesky mushroom stems. Slice them up and put them in a sauce pot. Add in your diced Scallions and diced Bell Pepper. To this, I added a dash of Tequila and Brandy, along with some Teriyaki Sauce.

Make sure to unplug your Rice Cooker when the Couscous is done so it doesn't get dried out. It should be about 2 minutes after you flipped the Mushroom Caps now, so turn off the heat and remove from that burner. Leave covered so they keep the heat while you tend to other things.

Let the Mushroom Stems, Scallions, and Bell Pepper cook for about 2 minutes. Turn off heat and turn to your Food Processor. Take them out and put them in. Add a sprinkling of Sesame Seeds. Puree.

Now comes the plating part. I have them in an oven ready dish in case we need to heat them up later on. I first spooned in some Couscous.

Then I added the puree mixture. Topped it with a sprinkling of Shredded Asiago Cheese. Enjoy!