Chicken Quesedilla pie

Preheat oven to 450 and grease a 9" pie plate.

Place 1 SOFT TORTILLA in the center of the pie plate and brush with a little VEGETABLE OIL.

In a bowl, mix 1 c CHEDDAR CHEESE, shredded, 1 c. SHREDDED OR CUBED CHICKEN, 1/2 t SALT and 1/2 t PEPPER. This is how I make it as my kids like blander tastes - and its still really tasty this way, but the recipe also calls for 1/2 c. CILANTRO, CHOPPED and 1/4 c. JALEPENOS FROM A JAR, CHOPPED - so add at your discretion.

Add mixture to the pie plate, pressing so that it covers the bottom evenly. In another bowl, mix 2 large eggs, 1 c. MILK, 1 c. FLOUR, 1/2 t SALT and 1 t BAKING POWDER. Make sure no lumps remain and then pour into the pie pan. Add 1/2 c. ADDITIONAL SHREDDED CHEDDAR to top and pop in the oven for about 20 minutes, until the top looks golden brown. Then, take out and let cool 5 minutes. Makes enough for 2 nights for 2 adults and 2 kids if you add a salad to it. Really good served with sour cream and salsa.

Marya's Boneless Buffalo Tenders

To Bread the Tenders: (I just did this with a tray of about 20 uncooked chicken tenders.)
*NOTE: This meal works well to prepare the chicken in advance. I find when I let the tenders settle--once cooked--with the breaded coating, the coating stays on better when submerged in the buffalo sauce.

1. Have 2 bowls: one with 1-2 cups of plain yogurt, and the other a dish with bread crumbs (I would suggest Progresso Italian Style Breadcrumbs).
2. Submerge each uncooked tender in the yogurt; slide tender between two fingers to take off excess yogurt--want it thinly coated. Then dip the coated tender in the breadcrumbs until fully covered.
3. Have a cookie sheet covered with tinfoil, and sprayed evenly with cooking spray; lay prepared tenders on sheet.
4. Bake @ 400 degrees for 10-12 minutes. Flipping not necessary.
5. Once cooked enough (cut open chicken at its thickest part to see), let cool for about10-15 mins. THEN, carefully transfer onto a plate/platter--flipping/turning them over so that the other side can be exposed for more cooling/drying (the side that was on the tinfoil will be moist).

*At this point, I let them cool for another 10-15 minutes, so that they don't create too much moisture when I refrigerate them; then cover and refrigerate.


...Later that night (or next day or two)

1. Preheat oven to 350 degrees. Lightly grease a cookie sheet, and place the tenders on the sheet. Bake for 10 minutes, or until warmed through. (NOTE: I have yet to do this with prepared tenders that are frozen... Obviously, you would then cook for longer.)
2. While the tenders are baking, combine the following in a small pan on the stove top until melted together completely:

• 1/2 cup Franks Hot Sauce (Buffalo flavor works well!!)
• 1/3 cup butter or margarine
• 2 Tbs honey

3. Combine the sauce & tenders in dish/bowl; stir until all are coated & SERVE! SO GOOD!!!!

Paolo's Meatballs & Sauce

1 pound Ground Beef
1/2-1 cup Bread Crumbs
3 eggs
2 Tbsp. Parsley (fresh recommended)
1/2-2 cup Parmesan
salt & pepper to taste
"Pinch" of Nutmeg
1 clove crushed Garlic

1. Mix well the above; add bread crumbs if the final product is too runny.
2. Set aside; refrigerate. Start sauce.
3. Cover bottom of a deep pan in extra virgin olive oil. Add 2-3 whole cloves garlic and heat on medium for several minutes.
4. Add Large can of crushed tomatoes (Hunt's recommended) and a few whole tomatoes (which I crush in my fingers, first).
5. Season with a little salt and cook on Med/Low for 10 minutes.
6. Roll meatballs and drop in sauce. Once done, cook for 20-25 minutes.
7. *Optional: Throw in some fresh basil leaves with 2 minutes left in the cooking time.

Shrimp Burritos

OK, so this is Marya posting, and this is a style for preparing shrimp so as to then use them--instead of chicken--for burritos...int the way you have all seen me make them.


2 pounds shrimp (shells and tails removed); *This amount made about 12 burritos.
olive oil
4 tsp minced garlic
1/4 cup lime juice (fresh is best)
1/8 - 1/4 cup fresh cilantro; *Approximate measurement; ripped into small pieces w/ no stems.
1 tsp. crushed red pepper flakes (to taste)

1. Cover the bottom of a pan with oil; warm oil and stir around the garlic until softened (brown, NOT BURN).
2. Stir in the rest of the ingredients, and cook until shrimp turns pink. Stir frequently, and make sure it is cooked through.
3. Scoop out the shrimp with a slotted spoon, and chop to smaller pieces; return to liquid once chopped.
4. Scoop spoonfuls into your burritos and ENJOY!!!
   

SO GOOD!!