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| Shrimp Salad |
Louish
Recipes: 7
Joined Jul '06
Favorites: 0 |
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Ready in about minutes or less!
- Small Shell Pasta
- Mayonaise
- Sour Cream (optional)
- Lemon Juice
- Green Onion
- Chopped Celery
- 1-2 Cans Baby Shrimp
- Dill Seasoning
- Seasoned Salt
| | Cook up some small shell pasta, or another small pasta, drain and rinse with cool water.
Mix in some mayonaise (can use a little sour cream if you want also) until desire texture (notice I don't use measurments!)
Try this 1/4 cup mayo, 1/4 cup sour cream (or 1/2 cup mayo) and the juice of 1/2 lemon, mix together, then mix into the pasta.
If it's not enough, just add more mayo (and lemmon if desired).
Add chopped grean onion, chopped celery and 1-2 cans of shrimp
I like to add dill seasoning and seasoned salt (maybe 1 tsp each).
Taste it, if it needs more seasoning, add some.
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| Chicken Quesadilla Sandwiches |
Peggy
Recipes: 7
Joined Sep '06
Favorites: 2 |
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Ready in about minutes or less!
- 2 teaspoons vegetable oil
- 1 pound boneless skinless chicken breast
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon ground cumin
- 8 Old El PasoŽ flour tortillas (8 inches in diameter)
- 2 tablespoons vegetable oil
- 1 cup shredded Monterey Jack cheese (4 ounces)
- 1 can (4.5 ounces) Old El PasoŽ chopped green chiles, drained
- Old El PasoŽ salsa (any variety), if desired
| | 1 . Heat 2 teaspoons oil in 10-inch skillet over medium-high heat. Cook chicken breasts, cilantro and cumin in oil 15 to 20 minutes, turning chicken once and stirring cilantro mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Shred chicken into small pieces; mix chicken and cilantro mixture.
2 . Brush 1 side of 1 tortilla with some of the 2 tablespoons oil; place oil side down in same skillet. Layer with one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chilies to within 1/2 inch of edge of tortilla. Top with another tortilla; brush top of tortilla with oil. Cook over medium-high heat 4 to 6 minutes, turning after 2 minutes, until light golden brown.
3 . Repeat with remaining tortillas, chicken mixture, cheese and chilies. Cut quesadillas into wedges. Serve with salsa.
To Grill: Heat coals or gas grill for direct heat. Assemble quesadillas on platter, brushing outer sides of tortillas generously with oil. Carefully slide onto grill. Grill uncovered 4 to 6 inches from medium heat 4 to 6 minutes, turning after 2 minutes, until light golden brown.
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