barbara-in-va
Well-known member
Supposed to be done by the end of the month. So, I bought a hot plate from Target for $19.99, put the microwave in the basement and have been using the laundry room as a temp kitchen. I sometimes set up on the deck using a small grill, the hot plate or DH's one burner camp stove!
Last night I made this using the hot plate to saute the chicken:
REC: Southwestern Cobb Salad Quesadillas
Source: Cuisine Weeknight Grilling
Makes 6 C salad and 3 quesadillas
For the dressing--stir together:
1/2 cup ranch dressing
2 t adobo sauce from canned chipotle chiles
1 T minced fresh cilantro
juice of 1/2 lime
salt and pepper
For the salad:
2 boneless, skinless chicken breast halves brushed with oil seasoned with salt and pepper, grilled
For the salad--toss together:
3 C romaine lettuce, chopped
1/2 C frozen corn kernels, thawed
1/2 avocado, diced
1/2 C canned black beans, drained and rinsed
1/2 C jarred roasted red bell pepper, sliced (I subbed diced onion)
1/2 C grape tomatoes, quartered
1/2 C corn chips, crushed
-I also added some fresh cilantro, minced
juice from the other half of the lime
salt and pepper
For the quesadilla:
3 burrito size flour tortillas (whole wheat ones work fine)
1 1/2 C Monterey Jack, shredded (I used some jalapeno cheddar)
olive oil for the grill
Pre heat grill to medium.
Stir all ingredients for the dressing together; cover and chill.
Brush chicken with oil, then season with salt and pepper. Grill 4-5 minutes per side or until cooked through. Slice into strips.
Toss chicken strips with the salad ingredients, chill while assembling the quesadillas.
Assemble the quesadillas: Sprinkle each with about 1/2 C cheese and fold in half. Grill on one side until browned then flip and cook until crisp and cheese is melted. Cut into 4 wedges.
Toss sald with dressing and serve.
On the side I served Watermelon Salad:
Watermelon cubed and dressed with lemon juice mixed with honey then sprinkle it all with some fresh minced mint.
Not bad for a kitchenless meal! Can't wait for the reno to be completed!
Last night I made this using the hot plate to saute the chicken:
REC: Southwestern Cobb Salad Quesadillas
Source: Cuisine Weeknight Grilling
Makes 6 C salad and 3 quesadillas
For the dressing--stir together:
1/2 cup ranch dressing
2 t adobo sauce from canned chipotle chiles
1 T minced fresh cilantro
juice of 1/2 lime
salt and pepper
For the salad:
2 boneless, skinless chicken breast halves brushed with oil seasoned with salt and pepper, grilled
For the salad--toss together:
3 C romaine lettuce, chopped
1/2 C frozen corn kernels, thawed
1/2 avocado, diced
1/2 C canned black beans, drained and rinsed
1/2 C jarred roasted red bell pepper, sliced (I subbed diced onion)
1/2 C grape tomatoes, quartered
1/2 C corn chips, crushed
-I also added some fresh cilantro, minced
juice from the other half of the lime
salt and pepper
For the quesadilla:
3 burrito size flour tortillas (whole wheat ones work fine)
1 1/2 C Monterey Jack, shredded (I used some jalapeno cheddar)
olive oil for the grill
Pre heat grill to medium.
Stir all ingredients for the dressing together; cover and chill.
Brush chicken with oil, then season with salt and pepper. Grill 4-5 minutes per side or until cooked through. Slice into strips.
Toss chicken strips with the salad ingredients, chill while assembling the quesadillas.
Assemble the quesadillas: Sprinkle each with about 1/2 C cheese and fold in half. Grill on one side until browned then flip and cook until crisp and cheese is melted. Cut into 4 wedges.
Toss sald with dressing and serve.
On the side I served Watermelon Salad:
Watermelon cubed and dressed with lemon juice mixed with honey then sprinkle it all with some fresh minced mint.
Not bad for a kitchenless meal! Can't wait for the reno to be completed!
