Veggiedillas with Avocado Dipping Sauce
4 tablespoons butter
1/4 cup water
1 cup sliced onion
8 burrito size flour tortillas 1 cup sliced baby bella mushrooms Nonstick cooking spray 1 cup sliced bell pepper (red, yellow or green) 2 cups shredded Mexican cheese blend 1 packet taco seasoning mix
In a medium skillet over low heat, melt butter and saute onions, mushrooms, and bell pepper for 8-10 minutes. Add taco seasoning and water. Simmer for 5 more minutes and remove from heat. In a medium skillet over low heat, coat with cooking spray and lay a tortilla flat in the skillet. Cover half of the tortilla with sauteed veggies and cheese. Then fold the empty side on top of the mixture and allow to cook for 2 minutes, pressing down with a spatula. Next, flip the quesadilla and cook for an additional 2 minutes. Remove from heat and repeat this process with remaining ingredients. Cut quesadillas into thirds and serve with Avocado Dipping Sauce. (Click here for recipe.)
AVOCADO DIPPING SAUCE
2 avocados
1/2 cup plain Greek yogurt 1 teaspoon minced garlic 1/2 teaspoon salt Juice of 1 lime
In a stand-up mixer, add avocado, yogurt, garlic, salt, and lime. Blend on low for 1 minute. Serve with Veggiedillas.
Click here to return to the table of contents.
Honey Sriracha Chicken Tacos
Oil for frying
3 eggs
6-8 boneless, skinless chicken breast tenders 1/2 cup milk
3 cups flour
8 (6-inch) flour tortillas 1 tablespoon seasoning salt
Heat oil in a deep fryer or Dutch oven to 350 degrees. Cut the chicken tenders into 1-inch chunks. Mix together the flour and seasoning salt. In a separate medium bowl, whisk together the eggs and milk. Place the chicken in the egg mixture. Take 6 chicken pieces at a time and dredge in flour, shaking off excess. Fry chicken in the oil until golden brown, about 4-6 minutes. Remove from oil and drain on paper towels. Continue with remaining chicken.
SLAW
1/2 cup mayonnaise 2 tablespoons white vinegar 1 tablespoon sugar 1 (16 ounce) bag of tri-color slaw
Mix together mayonnaise, sugar and vinegar until sugar is dissolved. Pour over slaw and mix well. Refrigerate for at least 2 hours before serving.
HONEY SRIRACHA SAUCE
1 cup of honey
1/4 cup of mayonnaise 1/4 cup of Sriracha
Add all ingredients to a small blender and mix on low for about 1 minute.
TO SERVE:
On each flour tortilla, place 3-4 chicken tenders, top with 2 tablespoons of slaw, and drizzle with 2 tablespoons of Honey Sriracha Sauce. Fold tortillas in half.
Click here to return to the table of contents.
Bloody Mary with Candied Bacon
2 ounces Grey Goose Vodka 1 teaspoon Worcestershire sauce 4 ounces tomato juice 1/4 teaspoon celery seed 1/2 teaspoon hot sauce 1/4 teaspoon salt