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Wednesday, April 24, 2013

Grilled Chicken Quesadillas with Roasted Corn-Black Bean Salsa

I love Mexican food. Quesadillas are fast, easy and delicious. My favorite side is Roasted Corn-Black Bean Salsa, but sour cream or guacamole are great too.


                                                     Grilled Chicken Quesadillas

4 boneless, skinless chicken breasts
8 medium flour tortillas
1 cup shredded Pepperjack or Mexican cheese
Juice of 1 lime
1 tsp. cumin
1/2 tsp. dried sage
1 tsp. paprika
1/2 tsp. onion powder
1 tsp. chili powder
salt/pepper to taste


Mix dry ingredients and coat chicken. Place on oiled grill on med. high heat for 20 minutes, turning once, or bake in 350 degree oven for 25 minutes. When cooked, drizzle with lime juice. Let stand 15 minutes, and then slice thinly across the grain.


Roast Corn-Black Bean Salsa

1 ear fresh corn
1 can cooked black beans
1 tsp. cumin
1/2 cup small diced red onion
1 red bell pepper, small died
1 large tomato, small diced
3 small jalapenos, seeded and minced
1/4 cup chopped cilantro
Juice of 1 lime
Salt/pepper to taste

Place corn on oiled grill at med. high heat, turning as it chars. Remove from grill, allow to cool, and slice off kernels into bowl. Drain black beans, add to bowl. Add dry spices, onion, bell pepper, tomatoes, jalapenos, cilantro and lime juice. Add salt and pepper to taste. Mix thoroughly. Allow to rest in refrigerator while you cook chicken or about 30 minutes.


To each tortilla, add sliced chicken and cheese. Fold in half. Toast on grill or in lightly oiled medium heat skillet until cheese melts. Slice each quesadilla into thirds, making wedges. Place two sliced quesadillas per plate with salsa in the middle.

Serve with a good Mexican beer, such as Corona or Dos Equis, but plain iced tea  works just fine.





Sunday, April 14, 2013

Ancho Glazed Grilled Pork Ribs

Summer! It's a lovely time, a season for grilling outdoors. Here's a treat for friends and family that's sure to please.


                                                           Ancho Glazed Pork Ribs


Ancho Glaze

2 tbl spoons Onion Powder
2 tbl spoons garlic powder
1/2 cup brown sugar
2 tbl spoons smoked paprika
2 tbl spoon salt
1 tbl spoon black pepper
1 tbl dried thyme
1 tbl dried rosemary
2 tbl cumin powder
1 tbl spoon chili powder
1/4 tomato paste
3 tbl Worcestershire Sauce
From a can of Ancho chilies in Adobo sauce, mince two small anchos and add 2 tbl spoons Adobo
sauce.

Mix dry ingredients in a bowl. Mix wet ingredients in a separate bowl, then mix both together. Let stand for 30 minutes.


Ribs

Take 4# pork ribs, clean silver skin and cut into portions, 2-3 ribs per portion
Place ribs on a sheet pan or large baking pan. Add 2 cups chicken stock and cover with foil. Cook in 350 degree oven for 1-1/2 hours or until tender.

On a medium heat grill, baste ribs and place on oiled grill rack. Turn after 15 minutes, basting each side evenly. Cook for 30 minutes. ( You can finish ribs in the oven with same procedure, but reduce heat to 275 degrees. Baste one final time before serving.

Mashed potatoes or baked potatoes go well with ribs, as does grilled vegetables or asparagus.