Hello from Charleston, West Virginia.  Yesterday was a busy day in Mississippi and right after the client meetings I drove back from Tupelo to Birmingham Alabama to fly out of this morning.  The flight times just worked out a little better from Birmingham than Memphis. Right after the client meetings we decided to take a quick drive down the road to Elvis’ old house where he grew up and visit there for a few minutes.  Very fun and I even picked up a couple of souvenirs.

I am dying to share this recipe with you since last Thursday, not because it is stellar and earth shattering but simply due to the fact that it tasted amazing and was super easy to prepare.  I really love quesadillas and have featured a couple of my favorites in the past:  Super Simple Stunning Quesadillas and  Chicken Asparagus Pesto Quesadillas.

This recipe is up there with flavor and simplicity.

Ingredients

• Bbq Chicken
• Whole Wheat Tortilla
• Red peppers
• Basil
• Monterrey Jack and Cheddar cheese (shredded)
• Bacon
• Mushrooms

Method

1. Cook off bbq chicken, bacon and mushrooms and set aside.  ( you can use left overs if you have them as well )













2. Line up the tortilla and start assembling the filling



3. Add all the ingredients and finish with a good layer of cheese on the top to help the top tortilla to stick.





4. Grill over medium heat – moving as needed to achieve a nice golden brown color.  Gently press on the outside of the quesadilla to force the edges to connect from the cheese.
5. Flip over and repeat the process.
6. ENJOY!

Zesty Tip: If using mushrooms in quesadillas, I feel it is crucial to cook them down to remove the water from the mushrooms.  Otherwise they will make your tortilla soggy and cause it not to crisp.

I am hanging here in Charleston for a couple of days so let me know if you guys know of good places to eat here and I will be sure to check them out.  Have a superb Wednesday and I will talk to you back at home on Friday.

Take care

zesty

Happy Monday!  I am on the road again this week visiting clients in Mississippi and West Virginia.  Despite the travels, I have some recapping to do from the camping extravaganza from last week.  I had a blast! We had a blast!  We ate great, the weather was very nice except one rainy day and the kids thoroughly enjoyed themselves.

On to the Food

One evening we invited some friends up to the trailer for a dinner at the picnic table.  I was tossing around the menu ideas all day when I finally came up with a hoisin honey chicken breast topped with a fresh mango/pear salsa, grilled sweet potatoes with a brown sugar/butter glaze and a simple orange avocado salad.  I also did a quick grilled zucchini with a orange garlic marinade to compliment the salad.

The prep was fun and at the same time a little different and challenging with limited supplies.  Counter space was definitely at a minimum as well but indeed we did prevail.

Chicken Marinade

Ingredients

• 5 Boneless Skinless Chicken Breasts
• 4-5 Cilantro sprigs
• 2 Tbsp. Hoisin Sauce
• 2 Tbsp. Soy Sauce
• 1 Tsp. Ginger
• 1 Clove garlic
• 3 Tbsp. Balsamic Vinegar
• Salt and Pepper

Method

1. Combine all ingredients in a large bowl and let sit for 1-2 hours before grilling.
2. Preheat grill over medium heat.
3. Place chicken and let sear on one side ( about 6 minutes )
4. Flip and continue cooking on other side until cook through
5. Remove from heat and cover with foil to let the juices move back to the center of the meat.
6. ENJOY!

Mango Pear Salsa

Ingredients

• 2 Mangoes
• 2 Pears
• 1/4 Cup cilantro ( chopped )
• 1 shallot ( finely chopped)
• 1 Tbsp.  Hot sauce
• Juice of two limes
• 2 Tbsp. Olive oil

Method

1. Peel and chop both the mangoes and the pears
2. Place in a large mixing bowl and add all other ingredients.
3. Let flavors come together for at least 30 minutes in the fridge.
4. Place on top of bbq chicken.
5. ENJOY!

2 Way Potatoes

Ingredients

• 3 Sweet Potatoes
• 3 PEI Russet Potatoes
• Fresh rosemary
• Drizzle of Olive oil
• 1 Clove Garlic
• Salt and pepper
• 2 Tbsp. Butter
• 2 Tbsp. Brown Sugar

Method

1. Peel potatoes and microwave potatoes for 9 minutes
2. Cut into medallions and place in two separate bowls
3. For the russet potatoes combine rosemary, olive oil, garlic, salt and pepper and mix to coat.
4. Grill over medium heat to achieve char marks and until they are fork tender with a nice crust.
5. For the sweet potatoes, toss with olive oil, salt and pepper and grill over medium heat.
6. In another bowl, melt butter and brown sugar in the microwave and brush on the sweet potatoes as you grill each side.
7. Cook until a crust is formed and they are tender on the inside.
8. ENJOY!

Orange Avocado Salad

For the orange avocado salad, you can refer to the full recipe.  The flavors in here are amazing and really a nice fresh flavor for the chicken and the starchy potatoes.

Zesty Tip: When preparing for a dinner party – take the time and organize the menu, ingredients and the prep time.  This will allow you to enjoy the company as opposed to sweating in the kitchen.

I am aboard the plane to Alabama and then driving over to Tupelo.  I hope you have a super Monday.  Stay tuned for a simple grilled quesadillas that impressed the pickiest of eaters.

Take care

zesty