Cowboy Quesadillas

Cowboy Quesadillas
Recipe by Our Best Bites

1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6″)

Dipping Sauce
equal parts bbq sauce and ranch dressing (here’s our favorite)

Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese.  Add bbq sauce and stir to combine.  Place about 1/3 C of mixture on half of each tortilla and fold over to close.

Heat a skillet to medium heat on the stove top.  When hot, spray lightly with cooking spray, or drizzle with canola or olive oil.  Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp.  Flip and repeat on opposite side.  Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.

Chicken-Bacon Stuffed Pizza Rolls

Chicken-Bacon Stuffed Pizza Rolls
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1 roll refrigerated pizza dough* (or make your own)
1 packet Hidden Valley Ranch Dressing mix
2 T grated Parmesan cheese
1 T olive oil or melted butter
sharp cheddar cheese (I used 75% sharp cheddar and 25% mozzarella)
8 slices bacon, cooked and crumbled
about 1 C shredded, cooked chicken.
3/4 C mayo
3/4 C milk

First take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 C mayo and 3/4 C milk and place in the fridge to chill.

Preheat oven to heat specified on pizza dough package. Usually it’s 400-425 degrees.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it’s about 12″ by 8″. You’re going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.

I grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butter or olive oil and sprinkle with theparmesan-ranch mixture.

Place your rolls in the oven. I’ve noticed baking time really depends on the type of dough I’m using. Whether it’s different brands from the store, or homemade dough, they all take different amounts of time. Set your timer for 10 minutes and check on them after that. They may take up to 15 or 20 to be done. Take them out when they’re lightly golden on top.

Serve them warm with a side of freshly made ranch dressing for dipping.

Note: These can also be baked individually in a mini-muffin tin. This might work better for serving depending on the situation. They turned out great. You’re making 24 rolls, so it fills up the pan perfectly. They cook quicker this way than in a pie pan so keep an eye on them. Mine only took about 8 minutes whereas the ones in the pan took about 13-15.

Cheese Fondue

Cheese Fondue aka Smoke Almond, Cheddar, & Bacon Dip
From Corene Bingham


2 Pkgs (8 oz each) cream cheese (Brand name is important, generic clumps up when heated)
2 jars (8 oz each) sharp cheddar cheese spread (Old English brand in the cracker aisle is the best)
½ c milk
1 clove garlic, finely chopped
2 medium green onions, thinly sliced (2T)
4 slices bacon, crisply cooked and crumbled
¼ c canned smoked whole almonds, coarsely chopped
Assorted raw vegetables or breadsticks, if desired

Heat cream cheese, cheese spread, milk and garlic in 1-qt saucepan over
medium-low heat, stirring frequently, until cheese is melted and smooth.
Stir in onions.

Spoon into1-qt slow cooker to keep warm if desired or into serving bowl.
Sprinkle with bacon and almonds. Serve with vegetables. 16 servings (2 T
each)

Bruschetta

***I remember one Sunday dinner at the Harvey house when Rebecca Harvey brought over all the fixings to make homemade bruschetta. I had actually never really tried it before, but Rebecca raved about it so much that my interest was piqued. Now, I'm hooked. And every time I eat it, I think of Rebecca, Cammy, Kathy, and me in Kathy's old kitchen gabbing together and learning how to make bruschetta from Rebecca. It was so good, we never made it to the table...we just ate it right off the pans from the oven! I love this version from OBB.***

Bruschetta
Recipe by Our Best Bites

2 C diced tomatoes (squeeze out seeds before dicing)
1/3 C diced red onion
1/2 Tbs balsamic vinegar
1 tsp extra virgin olive oil
1/4 tsp kosher salt
a few cracks black pepper
1/4 C chopped fresh basil leaves
1 french baguette or bread of your choice
additional olive oil
1 large garlic clove
optional- fresh mozzarella cheese

Preheat oven to 400 degrees.

Combine tomatoes, onions, balsamic vinegar, salt, pepper, and 1 tsp olive oil in a bowl and mix to combine.  Add basil and gently toss to distribute.  Give it a taste and add additional salt and pepper if necessary.  Cover and chill.

Slice baguette into half inch slices and place on a baking sheet.   Drizzle or brush some olive oil on top.  Place in oven for 8-10 minutes until just lightly toasted.  Remove pan from oven.  Slice garlic clove in half and rub cut side down on each piece of bread.  Top with about a tablespoon of the tomato mixture.

If desired, place one slice of mozzarella cheese on the bread before topping with tomato mixture.

If preparing ahead of time, wait to add basil until right before serving.

Makes about 24 bruschetta.

*If you want a little twist on flavor, try adding in some Oven Roasted Tomatoes, sun dried tomatoes, or capers.

Homemade Pico de Gallo

Pico de Gallo

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About 3 Roma tomatoes

1 smallish jalapeno pepper

1/2 small onion (white onions are traditional, but I love the color and flavor of red onions)

THESE MEASUREMENTS ARE APPROXIMATE:

Freshly squeezed lime juice (use 1/2 lime for a little zing, use the whole thing for distinct lime flavor. In case you were wondering, I use the whole thing)

A very generous pinch of chopped cilantro–I just grab some using all my fingers at once. It probably comes out to about 1/4 c.

Kosher salt to taste; some people leave it on the bland side because a lot of foods pico de gallo is served with tends to be salty. Personally, I like it on the salty side.

Cut ends off tomatoes and then slice in half lengthwise. Under running water, gently run your finger under the membrane that contains the seeds. It’s okay if some seeds get in there, but if you have all of them, it’s going to get a little sloppy. Cut into small chunks. If you look at my pictures, I actually cut my tomatoes a little bigger than I really wanted them. I’m learning to let the little things go…Place in a small serving or mixing bowl or a really large cereal-type bowl.

Finely dice the onion. No one wants giant chunks of raw onion. Well, maybe some people out there do, but I don’t know any of them personally. Toss with the tomato mixture.

Finely chop the jalapeno, removing the seeds if desired (the seeds contain the majority of the heat, although the flesh is still pretty hot). I’m a pansy and absolutely don’t ever add seeds, but some of you are way braver than me, so this is totally up to you. Toss with the tomatoes and onions.

Add the fresh-squeezed juice of 1/2 of the lime. Taste. If you want to walk on the limey side, add a little more. I like to go easy on the heat and heavy on the lime, but I’m sure there are others out there who are the opposite.

Add your giant pinch of cilantro. Combine well. Add a generous sprinkling of Kosher salt, taste, and add more if desired. This is best if it stands for a few hours before you serve it, but it also may (okay, will) get a little wet in the bottom of the bowl, so you might want to strain it before serving it. It’s great just straight up on tortilla chips