Grilled Cowboy Quesadillas - CHICKEN

     HAPPY  NEW  YEAR!

     From:   The Davis Family

As this New Year begins and we have the opportunity to reflect on 2020, our hearts are full of gratitude for the things in our life - and the things in our family life that have been centerstage, especially these last 9 months.  Our dinner table is definitely one of them.  

“FOOD  IS  LOVE” is a mantra at our house and the making of great food has often been cited as the missing 6th love language from the standard set of 5!

Going into this New Year - may we all love each other more thoughtfully and more intentionally with all the lessons learned from the last 9 months…

“When we follow Jesus Christ we act as He would act and love as He would love.” 

- Russell M. Nelson

So in showing our love for YOU - 

We are sharing our love of food! 

A new favorite recipe from the year 2020:

Grilled  Cowboy  Quesadillas  -  CHICKEN

BY:  Kent Rollins - The Cowboy Chef

NOTE:  I have to do double this for my family of 6.

IF  YOU  DOUBLE - it is easiest to do this recipe in 

separate bags as a single recipe instead of doubling 

EVERYTHING into one gallon ziplock bag…

TO  BEGIN:

2 - 2 1/2 pounds of chicken tenders 

OR  3 chicken breasts cut into 1 inch slices

OR  2 - 2 1/2 pounds of boneless chicken thighs 

Put all the chicken pieces into a gallon ziplock.  

POUND  out the chicken with a rolling pin 

(your "husband trainer" as Kent puts is!)

- be careful not to split the chicken pieces.

ADD  TO  YOUR  GALLON  BAG  OF  CHICKEN:

4  cloves of garlic pressed

3  canned chipote adobo peppers - chopped 

juice of  1  lime

6  TABLESPOONS  olive oil

3  TABLESPOONS  honey

1  teaspoon cumin

1  TABLESPOON  K.R. Mesquite seasoning

1  teaspoon coarse black pepper

Let marinade in the fridge for 2-6 hours.

Grill for 3-4 minutes per side until 165 degrees.  

Let rest covered in foil - then cut up the chicken into pieces for a dinner of homemade quesadillas or for taco bowls.

Put all the chicken pieces into a gallon ziplock.  

POUND  out the chicken with a rolling pin 

(your "husband trainer" as Kent puts it!)

- be careful not to split the chicken pieces.

… … … … …

2025 UPDATE - and cheat 🙂

Allergy warning:
this Trader Joe’s spice blend contains milk

4  cloves of garlic pressed
juice of 1 lime
6 TABLESPOONS olive oil
3 TABLESPOONS honey
1 entire jar of Everything But the Elote Spice
- Trader Joe's

… … … … … … 

Click Link FOR:    Mama Jo's Recipe Blog TABLE OF CONTENTS  

Gluten-FREE SNICKERDOODLE Cookies

Alright.  ALL  Y'ALL  NEED  TO  TAKE  NOTE:

If I have something here 

("here" meaning ANY recipe I have on this blog) 

that you think you can skip...

You CAN'T.

Don't SKIP.

(I'm mostly talking to the Handsome Bret Sr. who thinks my micro-managing is crap.  It's not.  ...and sometimes I cannot explain my "WHY" when I tell you to do something that may seem weird - you do it ANYWAY.)   

:0)   LOVE  YOU!

HAVE  FAITH!!!   These recipes have been tried and re-tried - notes have been taken until the paper form of the original has to be translated to anyone reading it that isn't ME!  Hence - this food blog, ie: Recipe Book online.  The interpretations are laid out for all to see.  You're welcome.

... ... ... ... ... ... ... ... ... ...  

Gluten-FREE    SNICKERDOODLES

Mix thoroughly:

1 cup LouAnn Coconut oil (refined coconut oil - which means no coconut flavor)

1 1/2 cups sugar

2 eggs

Mix and then add to the above:

3 and 1/2  AND  UP  TO  4  cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

In a stand mixer - beat your sugar and coconut oil on HIGH for 8 minutes.

ADD your 2 eggs to the sugar and coconut oil mixture.

ADD your dry ingredient mixture - 1/2 of it at a time and combining well.

Once dough is mixed evenly with all the dry ingredients - let stand for 10 minutes.

(When baking with anything with a Gluten-FREE flour - let your mixture rest for 10 minutes before deciding to add any additional flour.)

Mix in a small or medium bowl 1/2 cup sugar and 1 teaspoon cinnamon.  

Using a large cookie scoop - make cookie dough balls slightly larger than a walnut and roll in your sugar and cinnamon mixture.

Place 2 inches apart on a cookie sheet with parchment paper.  

Bake at 375 for 11-14 minutes or until BARELY golden brown.

... ... ... ... ... ... ... ... ... ... 

(It's a recipe FOR your recipe!)

CLICK TO GO TO: 

Gluten-Free Flour Mix

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Click Link FOR:    Mama Jo's Recipe Blog TABLE OF CONTENTS  

SNICKERDOODLES

(USING  AN   ALL-Pourpose  FLOUR)

Mix thoroughly:

1 cup shortening

1 1/2 cups sugar

2 eggs

Mix and then add to the above:

3 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

Once dough is mixed evenly with all the dry ingredients combined and added, roll dough into balls the size of a large walnuts.  

Mix in 1/2 cup sugar and 1 teaspoon cinnamon.  

Place 2 inches apart.  

Bake on an un-greased cookie sheet at 375 for 8 minutes or until BARELY golden brown.

“Freezer Bank” SOUP and CHILI Storage

One of my favorite and most useful items in my home is an extra freezer.  I can store ready to eat food items for when I head out of town - or for when I get myself into a schedule crisis and don't have time to make a dinner.  ...It helps me keep my family eating healthy in a pinch!  

My mom always refers to it as  "freezer bank" storage.  This blog post will address SOUP and CHILI to make your "freezer bank" deposits -  BONUS  FOR  Y'ALL  AT  THE  END  OF  THIS  BLOG  POST:  there are links to recipes!   

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How do you get started???   

- YOU  MAKE  DINNER!  

Any time you make a soup or a chili - and after you've had your dinner - use the leftover remainder NOT as leftovers, but as a "freezer bank" deposit.

Purchase and have at the ready FREEZER quart or gallon ziplock bags.

Make sure the soup or chili has cooled completely.

Keep a small box that can fit in your freezer easily and can shape your soup or chili into a stackable, easily storable shape 

Fill up your FREEZER quart or gallon ziplock - leaving enough space (2-3 inches) for the food to expand with the freezing process.   (...otherwise you may have an exploding freezer bag!)

Get your bags squished and shaped into the box you've saved and shove into your freezer.

AND  THAT  IS  IT!   

Then use when needed.  

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NOTES:  

Typically with chili  -  I add an extra can of chili beans to a chili I am reheating after being frozen.

Typically with soup  -  I need to add 1 or 2 cups of water and a slight addition of original seasonings - especially salt and pepper.

The bonus of having these "freezer bank" deposits is that they can be easily shared with individuals or families when there's a need in your community and social sphere.  

Also, as my kids have gotten older (and began to consume ridiculous amounts of food!) I started to noticed a huge lack in my freezer bank since I didn't end up having ANY leftovers to freeze!!!  I find myself doubling the recipes that I know I want to have in my "freezer bank".  It's the easiest way to have a pre-made healthy dinner to share.

Be sure to label what you are freezing
along with a date!

Keep a small box that can fit in your freezer 

easily and can shape your soup or chili into 

a stackable, easily storable shape 

Fill up your FREEZER quart or gallon ziplock 

- leaving enough space (2-3 inches) 

for the food to expand with the freezing process.   

(...otherwise you may have an exploding freezer bag!)

Get your bags squished and shaped into 

the box you've saved and shove into your freezer.

I love this box!!!  It perfectly fits 4 quart size bags 

(or 2 and a space-cheating yogurt container...)

or 2 gallon size ziplocks!  So awesome.

Once completely frozen, transfer to a freezer
drawer or space where you can keep track
of what you've got... and notice when you
might be running low on your
"freezer bank" deposits!

Keep your oldest items towards the front
of your freezer drawer and the newest items
towards the back.

- that way you're using the oldest soup/chili first 
and keeping things rotated and accounted for!

CLICK  LINK  FOR:   Chicken Noodle Soup (with Homemade Gluten-FREE & Regular Egg Noodles!)

CLICK  LINK  FOR:   Creamy White Bean and Potato SOUP

CLICK  LINK  FOR:   Split Pea Soup - TRIED AND TRUE!

CLICK  LINK  FOR:   12 Bean and Sausage SOUP

CLICK  LINK  FOR:   Ham and Lentil SOUP

CLICK  LINK  FOR:   Chicken Tortilla Soup - Slow Cooker 

CLICK  LINK  FOR:   Red Chili

CLICK  LINK  FOR:   Dave's Camping Chili

CLICK  LINK  FOR:   BBQ Chicken Chili

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Click Link FOR:    Mama Jo's Recipe Blog TABLE OF CONTENTS