Black Bean Quesadillas Recipe

April 27, 2010 | By Bobby In Recipes | Comments(6)

Black bean quesadillas are great for those who do not eat meat, and are looking for a delicious Mexican treat. These quesadillas are a little bit spicy and a bit sweet for a perfect combination. They include ingredients such as black beans and corn, along with salsa and brown sugar. I added a pinch of red pepper flakes just to add a little more heat to the mixture. If you require meat in your quesadillas, feel free to add chicken or beef.  These are very easy and can be prepared within 30 minutes. They are great as a main course or even as an appetizer. Top with extra canned salsa or fresh Pico de Gallo. Enjoy.

Ingredients:
2 teaspoons olive oil
3 tablespoons onion (finely chopped)
1 (15.5 ounce) can black beans (drained and rinsed)
1 (10 ounce) can whole kernel corn (drained)
1 tablespoon brown sugar
¼ cup salsa
¼ teaspoon red pepper flakes
2 tablespoons butter (divided)
8 (8 inch) flour tortillas
1 ½ cups shredded Monterey jack cheese (or more)

Cooking Instructions:
Step 1: In a large saucepan heat olive oil over medium heat. Add onion and cook until softened (about 2 minutes). Stir in beans and corn. Add sugar, salsa, and red pepper flakes. Mix well. Cook until heated through.
Step 2: Heat large skillet to medium heat. Melt 2 teaspoons of butter. Place a tortilla flat into the skillet. Spread cheese all over the top. Place some of the bean mixture over the cheese. Place another tortilla on top of the bean mixture. Cook until the bottom is golden brown. Flip and cook on the other side until golden brown.
Step 3: Repeat until all tortillas and bean mixture are gone, adding butter as needed.
(Makes 4 Servings

Macaroni and Cheese Recipe

March 28, 2010 | By Bobby In Recipes | Comments(2)

This dish really needs no introduction, macaroni and cheese is popular pretty much everywhere. As you probably already know from experience, most of the boxed Mac and cheese can be rather disappointing. Here is a homemade version and somewhat of a different take on the classic dish. This recipe uses three different types of cheeses- sharp cheddar, parmesan, and cottage cheese. Best of all, this dish is so easy to make and is perfect for a quick meal. This is also perfect for a dinner party or event. Enjoy.

Ingredients:
1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp cheddar cheese
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
¼ cup grated parmesan cheese
salt and pepper (to taste)
1 cup dry breadcrumbs
¼ cup butter (melted)
Cooking Instructions:
Step 1: Pre-heat the oven to 350 degrees. Bring a large pot of water to a boil and cook elbow macaroni according to package directions. Drain.
Step 2: Grease a 9×13” baking dish, in the baking dish stir together macaroni, cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. In a small bowl mix together breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the macaroni in the baking dish.
Step 3: Place into the oven and bake for 30 to 35 minutes, or until the top is golden brown.
(Makes 4 Servings)

pizza

Chicken Pesto Pizza Recipe 

I had some extra flat bread on hand and was looking to put it to good use. I came across a recipe for chicken pesto pizza and thought I would give it a try. I really like the thin crust and the crispiness of the baked flat bread, it’s perfect for pizza. Basically this pizza is topped with a pesto sauce, artichoke hearts, chicken and cheese. If you don’t want to use chicken, I would recommend trying shrimp. This recipe uses a pretty basic basil pesto consisting of ingredients such as basil, garlic, pine nuts and olive oil. There is nothing hard about this pizza recipe and if you are using pre-cooked chicken, it can be served within 30 minutes. Enjoy.

Ingredients:
1 flatbread pizza crust
2 cups chicken breast strips (cooked)
1 (6 ounce) jar artichoke hearts (drained)
½ cup shredded mozzarella cheese
Basil Pesto Sauce-
1 cup fresh basil leaves (packed)
1 garlic cloves
1/8 cup pine nuts
1/3 cup extra virgin olive oil (divided)
Salt and pepper (to taste)
¼ cup grated Parmesan cheese
Cooking Instructions:

Step 1: To make basil pesto- Combine basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/3 cup of oil and blend until smooth. Season with salt and pepper. Stir in the cheese and set aside.
Step 2: preheat the oven to 450 degrees. Spread pesto sauce over the pizza crust evenly. Arrange chicken pieces and artichoke hearts over the sauce. Top with mozzarella cheese.
Step 3: Bake for 10 minutes or until the cheese has melted and flatbread is browned and crispy.
(Makes 6 servings)

apple muffins

Apple Muffins Recipe

October 9, 2010 | By Bobby In Recipes | Comments(3)

It’s been awhile since I have put up any recipes that make good use of fresh apples, so I figured I would share my apple muffins recipe with everyone today. Most of you probably already have an abundance of apples ready for use at this time of year and this recipe is perfect for that. These muffins have a delicious cinnamon topping that everyone is sure to enjoy. Some of the ingredients in the muffins include chopped fresh apples, flour, butter, and vanilla. This is a pretty basic recipe that is easy to make and will be out of the oven in no time at all. Enjoy.

Ingredients:
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
½ teaspoon salt
½ cup butter
1 cup white sugar
2 eggs
1 ¼ teaspoons vanilla extract
1 ½ cups chopped apples
Cinnamon topping-
1/3 cup packed brown sugar
1 tablespoon all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Cooking Instructions:

Step 1: Pre-heat the oven to 375 degrees. Grease a 12 cup muffin pan. In a medium bowl mix together flour, baking powder, baking soda, and salt. In a large bowl beat together butter, sugar and eggs until smooth. Mix in vanilla extract. Stir in apples and then gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
Step 2: To make cinnamon topping- in a small bowl mix brown sugar, flour, and cinnamon. Cut in butter until the mixture is like coarse crumbs. Sprinkle over the tops of the batter in the muffin pan.
Step 3: Place into the oven and bake for 20 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool.

im posting my favourite recipies out of blogchef.net

Shrimp bruschetta makes a great appetizer for parties. I gave these a try at Red Lobster awhile ago and decided to make my own at home. These bruschetta use ingredients such as tomato, basil, and balsamic vinegar. The original recipe calls for grilling the shrimp. What I did was use pre-cooked salad shrimps, thaw them and use them like that. I also added crumbled feta cheese to the recipe. If you are looking for a great tasting appetizer for a party, give this one a try. Enjoy.

Ingredients:
2 tablespoons olive oil
1 garlic clove (minced)
3/4lb small cooked shrimp (peeled, deveined with tails removed)
2 roma tomatoes (seeded and chopped)
2 tablespoons fresh basil (chopped)
1 to 2 tablespoons balsamic vinegar
1/8 teaspoon black pepper
½ cup crumbled feta cheese
1 (8 ounce) baguette (cut into ¼ inch thick slices)
Cooking Instructions:

Step 1: Thaw salad shrimp according to package directions. In a small bowl combine olive oil and garlic. Set aside. In a medium bowl combine shrimp, tomato, basil, balsamic vinegar and pepper. Set aside.
Step 2: Heat a grill to medium-high heat. Brush oil mixture over baguette slices. Grill baguette slices for 1 minute on each side or until golden brown.
Step 3: Place baguette slices on a large platter. Top with shrimp/tomato mixture. Top with feta cheese and serve.

Filter coffee

Vanakkam,   Ninety percent of the southindian homes love's to wake up with a freshly brewed morning coffee.It initially looked very basic to blog about coffee making, but I met a lady from delhi yesturday in mylapore who was asking about coffee preparation step by step.If you are  well versed  with this please proceed to my next blog.

This is the filter which has two compartments
Open the cap of the top compartment and add 2-3 tablespoons of coffee powder or until u fill 25%of the upper compartment.take a laddle and push the coffee powder towards the bottom of the vessel until it gets tighly packed,finally it should look like a brown sheet.

pour boiling water over the coffee powder and keep it aside for 10 minutes....now you have the coffee dication in the bottom of the vessel.Boil milk and add quarter cup of coffee dication to the milk.sugar,add as per requirement.