Leftover Chicken Quesadillas with Cool Cilantro dipping crema

in , , , , ,

I make quesadillas when I have tons of left over in the refrigerator that I need to get rid off.  Those are the best quesadillas.  The ones made with the leftovers.  Trust me.

I have no idea why it works, it just does.

But these ones came out so yummy, I had to share.  You could go out and get the ingredients that I used, but again, you can also be adventurous and take some of what I did and make it your own with your own leftovers tonight.

Read More

Chicken Paprikash

in , , ,

I have tons of cookbooks.  I love cookbooks and I’m also very prejudice about them.  While I have many that are just words – no pictures, I love the ones that have pictures, because, news flash, there is no denying it, we eat with our eyes first. 

In most cases, if it looks good, your instinct is to automatically think that it will taste good. (refer to picture above)

And we dive in.

So for those cookbook authors out there… make PICTURES your friend.

This unfairness towards cookbooks with pictures has gotten out of control over the years because when I say I have tons of cookbooks, I mean it, I must have over 150, if not more.

What can I say, cookbooks, like eating a whole jar of Nutella in one sitting, are my guilty pleasures. 

Read More

Daring Cooks Challenge: March 2010- Risotto

in , , ,

And since I’m now in 2 baking clubs.. I needed to balance the scales a bit and I decided to give the Daring Kitchen a try, so I have become a Daring Cook.

 

I know the madness never ends.

 

Tom loves it, because well he is eating more than he has ever eaten before.  And I love it because it’s forcing the lazy side of me to cook on a regular basis.  And being daring in the kitchen at the same time.

 

The March Daring Cooks challenge was hosted by Eleanor of Melbourne food Geek and Jess of Jess the baker.  The challenge was to make our own stock from scratch and of course as many variations of risotto that we could come up using the risotto base.  The various components of their challenge recipe are based on imput from teh Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.

 

I’m Italian.  So this was right up my alley for me.

Read More