Pico de Gallo Chicken Quesadillas

Ingredients

• 2 Tomatoes
• • 1 Onion
• 2 Limes
• 2 TBs Fresh Cilantro
• 1 Jalapeno Pepper
• Salt and Pepper
• 2 TBs Olive Oil
• 2 Skinless, boneless chicken breast halves
• 1 Green Bell Pepper
• 2 Cloves Garlic
• 4 (12 inch) Flour Tortillas
• 1 cup Monterey Jack
• Sour Cream and Avocado (Optional)

Directions

• In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
• In a large skillet, heat 1 TB olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
• Put the remaining 1 TB of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong.
• Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
• Spray a heavy skillet with cooking spray and heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture.
• Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side.
• Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients.
• Serve quesadillas with sour cream, avocados, and the remaining pico de gallo.

Bulgogi - 불고기

(This can be eaten alone, with traditional Korean side dishes, or wrapped in a lettuce leaf.)

Ingredients

1 lb thinly sliced beef

Soy sauce

Water

Sugar

Honey

Sesame oil

Sesame seeds

Green onions

Minced garlic cloves

Black pepper

1 Onion

Olive Oil

Cast Iron Plate

Directions

• Slice 1 lb of beef thinly.
• Make a marinade: 3 TB Soy Sauce + 3 TB Water + 2 TB Sugar + 1 TB Honey + 1 TB Sesame oil + 1 TB toasted Sesame seeds + 2 chopped Green Onions + 3 cloves Minced Garlic + 1 tsp Black Pepper.
• Marinate the sliced beef for two hours in fridge.
• While the beef is marinating, slice an onion and saute in olive oil until soft. Place remaining marinade and onions on a cast iron plate.
• After the beef is finished marinating, cook the beef on a grill until the color is grey-ish.
• Place the beef on the cast iron plate and sprinkle with the remaining green onions and sesame seeds.

Avocado Smash Sandwiches

Ingredients

1 avocado

1/3 cup sour cream

1/4 tsp. salt

pinch white pepper

1 cup grape tomatoes

8 slices whole-wheat bread

2 TB butter

4 slices of Swiss cheese

1 cucumber, peeled & sliced

Directions

• Peel avocado and remove pit, and place flesh in a bowl.
• Add sour cream, salt and pepper, and mash, leaving some chunks.
• Cut grape tomatoes in half and add to avocado mixture.
• Toast bread and then butter one side of each piece.
• Place buttered side up on a work surface.
• Layer cheese and cucumber on half of the slices.
• Spread avocado mixture on the other half and put together to make sandwiches.

Waldorf-Astoria Cookies

Ingredients

1 cup butter

2 cups flour 

1 tsp. baking soda 

1 cup granulated sugar 

2 cups brown sugar 

3 1/2 cups blended oatmeal 

12 oz. chocolate chips

1/2 tsp. salt

1/2 8 oz. Hershey bar (grated) 

2 eggs 

1 tsp. baking powder 

1 1/2 cup chopped nuts (your choice) 

1 tsp. vanilla

Directions
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal 
(measure oatmeal and blend in blender to a fine powder)
, salt, baking powder, and soda.
Add chocolate chips, Hershey bar and nuts.
Roll into balls and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees.
  
    
   

Spiced Russian Tea

Ingredients

2 cups of Tang

1/2 cup Instant Tea (without lemon)

1 1/3 cups of sugar

1 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. ground lemon peel

Add cups of water to taste

Directions

- Pour the tang, instant tea, and sugar into a large pot. Combine ingredients well.

- Add several cups of water to your taste and bring to a boil.

- Add spices and stir in.

- Let tea steep for a while and then serve!

Rutabaga

Ingredients

1 Rutabaga

4 TB Butter

2 TB Lemon juice

2-4 TB or taste Sugar

Directions

- Peel rutabaga and chop into large pieces.

- Boil until tender, about 25-45 minutes.

- Mash rutabaga and add butter, sugar, and lemon juice.

- Mix until blended and serve.

Golden Pumpkin Soup

INGREDIENTS

1 small bundle of green onions, finely sliced

4 TBS butter

3 grated carrots

1 tsp ground cumin

1 tsp ground ginger

1 29 oz can Cooked, mashed Pumpkin (not pumpkin pie mix)

1 can creamed corn

1/2 tsp salt

1 32 oz can Chicken stock

INSTRUCTIONS

- Wash all vegetables & finely slice onions.

- Grate carrots and sauté with butter in sauce pan.

- Add onions to a large pot.

- Add stock, creamed corn and pumpkin.

- Add spices.

- Simmer to allow flavors to interact.