Tag Archives: Jalapeno

Spicy Chick’n Quesadillas


spicy chicken quesadilla

Spicy Chick'n Quesadilla | Photo by Healhyandlazy

For some reason, meatless chicken has always been a little weird to me.

I like some meatless sausages, especially when they are cooked into a pasta or casserole.  I use fake bacon in a carbonara and love it.  Still, chicken remains mysterious.

I’ve had the frozen, breaded vegetarian chicken patties (not that good) and the MorningStar buffalo chicken nuggets (really not that good).  So I was a little skeptical when I set out to make quesadillas with some fake chicken strips.

I used the MorningStar frozen strips, which come seasoned but not breaded, and cooked them in a pan with some veggies until they were well done (by fake meat standards).  The cooking directions on the bag suggests you just heat them through, but I let them get a little brown and crispy.  They turned out great.  And with quesadillas, how can you go wrong?  Crispy, cheesy and melty – served with some cold salsa and sour cream.  Yum.

Here’s what you need (to make two quesadillas):

  • 4 large flour tortillas
  • 8-12 frozen chick’n strips
  • 1/8 cup jarred jalapenos
  • 1/4 sweet onion, diced or in strips
  • 1 red bell pepper, diced
  • 1 cup of of pepper jack/cheddar/Mexican cheese
  • Fajita seasoning (optional, but I like it when I’m in a hurry)
  • Sour cream
  • Your favorite salsa

    Ingredients

    Better than I expected | Photo by Healthyandlazy

Here’s what to do:

Step 1) Place the onion, jalapenos and bell pepper in a large pan with some olive oil and let simmer for 2-3 minutes.

Step 2) Add the chick’n strips and cook with veggies until edges of chick’n are getting crispy.

cooking chick'n

Not done yet... | Photo by Healthyandlazy

Step 3) Remove veggie/chicken mixture, wipe out pan, and lay down tortilla.  Top with cheese, veggies and chick’n.  Lay on the other tortilla.

Step 4) Peek inside every minute or so.  When the cheese looks melty, it’s probably time to flip and toast the other side.

Step 5) When both sides have lightly browned, remove from pan, slice and plate with sour cream, salsa and guac if you’ve got it.

In unrelated news, I’m headed to New Orleans this weekend for some food, fun and good music (Jazz Fest!!).  I’ve been around the country quite a bit, but never to NOLA.  Any suggestions of good things to do/places to eat?


Spaghetti with Crazy Sauce


Spaghetti with Crazy Sauce

Spaghetti with Crazy Sauce | Photo by HealthyandLazy

I’ve been inspired lately by the great pasta posts over at Brave New Food.

My wife spotted an interesting recipe in a Rachel Ray magazine and we thought we’d give it a try.  It’s got a funny little sauce, with garbanzo beans and jalapenos and curry powder, but at the end of the day it still fills you up like a plate of spaghetti should.

The beans replace the protein you would normally get from the meatballs, the curry powder gives it some great flavor and the jalapeno adds just the right amount of spice.

Top the pasta with goat cheese to add some creaminess and you’ve got yourself a good meal.

It was the perfect pick-me-up for what has been, so far, a rather bleak start to the baseball season by my hometown Tampa Bay Rays.  C’mon fellas.

Also, I’ve been trying to think of a slick way to get a picture of my dog into the blog, and so far, nothing has come to me – so I’m just going to kick off this recipe with his beautiful mug.

Oliver

Gimme my Dinna | Photo by HealthyandLazy

And now, on to the good stuff:

(again, recipe courtesy from the Rachel Ray Magazine May 2011 Issue)

Here’s what you need:

  • 1 lb whole wheat spaghetti
  • 1 onion, finely chopped
  • 1 fresh chile pepper, seeded and chopped (I used a jalapeno)
  • 4 cloves garlic, finely chopped

    Sauce ingredients

    Sauce Ingredients | Photo by HealthyandLazy

  • 2 tbsp mild curry powder
  • 1/2 cup vegetable stock
  • 1 can chickpeas, drained
  • 1 can (28 oz) crushed tomatoes
  • salt
  • olive oil
  • goat cheese for sprinkling
  • parsley for garnish

Here’s what to do:

Step 1) Cook the pasta according to the directions on the package.

Step 2) Meanwhile, in a big saucepan, begin cooking the diced onion,

Sauce

Simmerin Sauce | Photo by HealtyandLazy

garlic and chile pepper in a few splashes of olive oil.  After 2-3 minutes, add in curry powder and a dash of salt.  Let it sit for another minute or two, and then add in the veggie stock, tomatoes and chickpeas.

Step 3) Let it sit for 15-20 minutes until the liquid steams off a little, stirring occasionally.

Step 4) Add the sauce to the cooked pasta and toss.

Step 5) Top with goat cheese and parsley and eat it up.

I’d also like to announce, unrelated to this pasta, a new addition to my family – a new baby nephew, RJ.

RJ

Poker Face | Photo by HealthyandLazy


Easy Cheesy Jalapenos


Baked Stuff Jalapenos

Baked Stuffed Jalapenos | Photo by HealthyandLazy

Jalapeno peppers are nature’s firecrackers.

They’re delicious diced, chopped, baked, fried and, best of all, stuffed! Our recipe today is an easy, cheesy concoction that’s perfect as an appetizer or snack. I saw the recipe over at Tried and Tested, and thought they looked worth a shot – and boy was I right.

The finished product has just the right amount of fire. It won’t blow up your tongue, but it will make you reach for a cool drink – and that’s exactly how you want them.

Jalapeno’s have between 2,500-8,000 heat units on the Scoville scale (that’s right, we’re dropping some science on this blog). The Scoville scale is a measure of capsaicin, the chemical that creates spiciness in a pepper. In tangible terms, the scale runs from bell peppers (roughly 0) at the low end to military grade pepper spray (around 5,000,000) at the top. I bring this up only to remind you that, while jalapenos can be an intimidating food for some, they are actually pretty darn mild.

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