Fast Off the Grill Chorizo Quesadillas




Another great option -

Grilled Chicken Fajita Quesadillas By Cristie Will

 Ingredients: 1-packet Taco seasoning mix 2-tablespoons Fresh lime juice 1-tablespoon Fresh lemon juice 1-teaspoon Honey 1-teaspoon Sugar 1-pound Chicken breast, boneless & skinless, sliced 1-large Red bell pepper cut into strips 1-medium Onion cut into strips ½-cup Black olives slices 1-large Avocado, pitted, peeled and thinly sliced 2-cups (unces) Mexican blend shredded cheese 8-large Tortillas (8-inches in diameter) Salsa & sour cream (optional toppings) Instructions: Preheat grill for about 10 minutes. Mix taco seasoning, fresh lime juice, fresh lemon juice, honey and sugar in a medium bowl. Add sliced chicken breast; toss to coat and set aside. Put red bell pepper strips and onion strips in grill basket and place on grill. Be sure to spray grill basket with cooking spray unless you have a non-stick grilling basket. After placing grill basket with veggies on grill close the cover and grill for about 4 minutes or until tender. Remove from grill and cover to keep warm. Place chicken strips on grill. Close grill and grill about 4 minutes or until chicken is no longer pink. Take four tortillas and layer veggie mixture, chicken, olives, avocado and cheese. Top with remaining four tortillas. Put one quesadilla at a time on the grill. Close grill. Grill about 5 minutes or until golden brown and cheese is melted. Cut each quesadilla into four wedges. Top with salsa and sour cream, optional. Serves 4 Note: Be sure to try the Cedar wood plank to your grill and place quesadillas on the wood plank. Visit Crisites Cookin and check out the monthly specials and be sure to submit your favorite recipe to win a "Gotcha Covered" Apron. Be sure to check for her new cookbook "The Real Thing, Restaurant Recipes". Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at www.cristiescookin.com and www.tjstokes.com.EzineArticles.com/?expert=Cristie_Will Article Source:

        

Salmon Recipe With Lemon Garlic Marinade

 Here is a salmon recipe that incorporates a tangy lemon garlic marinade and fresh rosemary to make for a very tasty and healthy meal.
The great thing about this recipe is that it only takes a few simple ingredients and a minimal amount of preparation and cooking time.
The zesty lemon and pungent rosemary draw out the flavors of the fish and make for an elegant and delicious feast.
The ingredients you will need include two salmon fillets, two lemons, four sprigs of fresh rosemary, 1 tablespoon of olive oil and sea salt.
Be sure to choose fresh salmon for this recipe. The fish should have no odor and the gills should be a healthy pink color. Be sure to cook within one to two days and refrigerate right away upon purchase. You want the rosemary and lemon to enhance the flavor of the fish and not be too overwhelming. Preheat your oven to 400 degrees.
Thinly slice one of the lemons and layer in the bottom of a glass baking dish along with a few sprigs of rosemary. Set the fillets on top of the rosemary and lemon slices.
Sprinkle sea salt over the fish and place rosemary sprigs and lemon slices on top. Use the juice from the second lemon and squeeze over the fish along with a drizzle of olive oil. Bake in the over for approximately twenty minutes or until the salmon flakes easily with a fork.
 While the fish is baking you can prepare the rest of your meal. This salmon recipe goes well with a rice dish (wild rice goes extremely well), a salad and fresh bread. As you can see this is an elegant, yet simple meal that can be easily and quickly prepared.
 Discover your favorite salmon recipe at easy salmon recipe. Article Source: EzineArticles.com/?expert=Jules_Wright

        

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Brazilian Feijoada

        

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This delicious and refreshing Potato Salad is a staple in Brazil and for some A MUST HAVE  in every Brazilian cook out  (we call CHURRASCO).
It`s a great barbecue side dish .
Measurements are approximate and are to your taste .

Brazilian Style Potato Salad

• 4 to 5 potatoes
• 6 baby carrots
• 3 eggs boiled
  
• 1 cup frozen peas
• 1 cup frozen corn
  
• 1/2 cup apple cut into small cubes
  
• 10 olives
• 1 small can of palm hearts
  
• 1 cup mayonnaise Hellman's  or Best Food
• 1 tablespoon olive oil
• 1tablespoon finely chopped parsley
• 1 tablespoon chopped green onions
• 1 teaspoon white vinegar
  
• salt and black pepper to taste
  

Rinse the potatoes and cook them in water and salt.
Cut the carrots into small slices and cook in water .
Cook the green peas and corn in water just until defrost ( you want to keep as fresh as possible ).
Drain the hearts palm and cut into small pieces .
Cut the olive into small slices .
Boil the eggs and when cold slice or cut into pieces .
Once all vegetables are cooked  , drain the water , allow them to cool down , save .
Peel the potatoes , cut into small pieces .
Put all the ingredients in a bowl  , add the Mayo , the oil , vinegar , green onions , parsley , salt and black pepper
to taste  .
Mix all  together  . Cover with plastic film and keep in the fridge until you serve  .

        

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Sweet potato rolls
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 Passion fruit Mousse ( mousse de maracuja )


I posted this recipe on my Squidoo Lenses but I also going to put here , because is so GOOD
and easy to make  .

3 EGGS WHITES  - 1 CAN SWEETENED CONDENSED MILK -  SAME AMOUNT OF PASSION FRUIT JUICE OR FROZEN FRUIT  -  1 ENVELOPE UNFLAVORED GELATIN  .

Blend condensed milk and passion fruit juice. Dissolve gelatin in a cup of water. Beat egg whites until stiff and fold into mixture. Add gelatin , mix all together . Pour into a dessert dish. Refrigerate for more than 1 hour .