Steak and Goat Cheese Quesadillas

Got this recipe from Picky-Palate.  These were very tasty!

Steak &....

Goat cheese, how can this be wrong?

Instead of buying it pre-crumbled I got this for a lot cheaper and then just crumbled it myself with a fork.

The steak cut up.

The corn relish was soo good and added just the right contrast in taste.

I also used the uncooked tortillas from Costco... they are soo good.  I could just eat them with nothing on them.

Look at all that flavor!

Ingredients:

4 Steak cuts of choice, grilled or cooked in crock pot (I cooked all 4 in crock pot on low for about 6 hours, it was really good)
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s Garlic Salt with Parsley
Corn Relish
1 Tablespoon extra virgin olive oil
4 ears fresh corn, kernels removed
1 Cup grape tomatoes, quartered
1/4 Cup fresh cilantro leaves, finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper

8 inch flour tortillas
2-3 Tablespoons softened butter
1/2 Cup Goat Cheese, crumbled

Directions:

1. Grill steak to your liking or try cooking them in the crock pot on low for 6 hours. Season with salt, pepper and garlic seasoning. After cooked, cut the steak into bite size pieces. Keep warm.
2. To make corn relish, heat olive oil into a large skillet over medium heat. Add corn kernels, tomatoes, cilantro, salt and pepper. Cook for 5 minutes, until warm and fragrant.
3. Spread butter onto one side of a tortilla. Place butter side down onto a large skillet over medium heat. Sprinkle one side of tortilla with goat cheese, then a couple spoonfuls of chopped steak. With a spatula, fold tortilla over filling and cook each side until browned and crisp. Transfer to a plate and top with spoonfuls of Corn Tomato Relish. Continue process until desired. Enjoy!
8-10 quesadillas

Kung Pao Chicken

I came across this recipe and decided to try it.  My husband said it doesn't taste like the Kung Pao Chicken he gets at a restaurant but that it was still really good.  I loved it and my kids loved it too.

The chicken and the cornstarch.  The sesame oil really makes the chicken taste tender.

Spices, garlic and green onions.

Rice vinegar, soy sauce and sugar.

Mmmmmm!!

Served over rice with egg rolls and fruit.

Ingredients:
1lb boneless-skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts

Directions:

Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.
Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

I made a second batch and left out the ginger and pepper flakes for a less spicy version for my smaller kiddos.  They loved it!

Chicken Pot Pie

I have a few Chicken Pot Pie Recipes that I have made and this is one that I really like.  My family loved it too.  There were no left overs after this meal and we usually always have leftovers!!

Butter, flour, onion, salt and pepper.

Added the milk and broth.

Chicken and veggies, smelled amazing!

You can make your own pie crust but I had a coupon for this one so I thought I would make my life a little easier!

Cut slits in the crust for ventilation.

Cover the edges so that they don't burn

All done!

Yummy!!  Served with Chinese salad.

Ingredients:

10 oz Frozen Peas and Carrots (I use mixed veggies)

1/3 c. Butter

1/3 c. Flour

1/3 c. Chopped Onion

1/2 t. Salt

1/4 t. Pepper

14 oz. Chicken Broth

2/3 c. Milk

2.5-3 c. Cubed Cooked Chicken

2 - 9" Pie Crust
Directions:

Heat butter over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly until mixture is bubbly, remove from heat. Stir in milk and broth and heat to boiling, stirring constantly for 1 minute. Stir in chicken and veggies.

Put Pie crust in a 9" pie pan. Pour filling in. Place top crust on. Flute edges, cut away extra crust, and cut slices in the top to release steam. Bake at 425 for 15 minutes, cover edges and cook for another 15-20 minutes until browning.