Here is a great recipe for an all-time favorite, Shrimp Quesadillas. Because I love Mexican cooking, and this is a good quick meal for the hot summer months, I offer it here for your dining pleasure.

SHRIMP QUESADILLAS

1 lb med. shrimp, cooked
1 bunch green onions, minced
1 sm. red pepper, minced
2 jalapenos, minced
1 tbsp. fresh garlic, minced
1 1/2 c. cilantro, minced
1 tsp. cumin
Salt & cayenne to taste
1 to 1 1/2 c. Monterey Jack cheese,
shredded
Flour tortillas

Mix all ingredients except flour tortillas together. Place filling on one tortilla then cover with another tortilla. Bake at 450 degrees for 3 to 5 minutes until the cheese is melted.

Peace,

Charlie~

Share This

The summer is going fast. Family reunions, picnics, and, before we know it, tailgate parties!

In lieu of that, I post here today a recipe from my upcoming cookbook “101 Chicken Wing Recipes.”

Enjoy…

Cajun Chicken Wings

12 Chicken wings — tips removed
5 Bay leaves — crumbled into bits
3/4 teaspoon Caraway seeds
1/2 To 3/4 tsp. cayenne pepper
3/4 teaspoon Ground cumin
3/4 teaspoon Ground coriander
4 Garlic cloves — finely

1 1/2 teaspoons Dry mustard
2 teaspoons Paprika

3/4 teaspoon Dried thyme leaves
1/2 teaspoon Salt
2 tablespoons Brandy
2 tablespoons Fresh lemon or lime juice

Defat the chicken wings by cooking them in boiling water for 10 minutes.
Drain and set aside to cool. Preheat oven to 375 degrees. Using a large
mortar and pestle, grind together the bay leaf bits, caraway seeds,
cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt
for about 10 minutes. Add the brandy and lemon or lime juice to the
pulverized herbs and stir into a thick paste. With a pastry brush, cover
both sides of each wing with the herb paste. When no more remains in the
mortar, squeeze the last few drops from the brush. Arrange the chicken
wings on a baking sheet. Bake until the skin turns deep brown and is quite
crisp approximately 30 minutes. Takes about an hour to prepare.

Hope you like these!

Charlie~

Share This

It seems everyone likes chocolate. (especially me!) This weekend, we celebrated the engagement of my stepson Nick, and his lovely fiance Sara. Sara loves chocolate, so I was prompted to post this free recipe here.

This recipe is from an upcoming Chocolate Lover’s Cookbook that should come out here within the next week. Enjoy…

Chocolate Covered Truffles

1/4 C butter 1 1/2 lbs. real semisweet chocolate 3/4 C non-dairy coffee creamer, any flavor 1/2 teaspoon vanilla extract 1 1/2 pounds real milk chocolate for dipping 1 cup finely chopped chocolate, milk or semisweet for decoration

Makes about 3 dozen truffles
Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Melt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate

Share This