Grilled Chicken-Bacon-Avocado Quesadillas

  • 3-4 large skinless, boneless chicken breasts
  • 2 white or yellow onions
  • 2-3 Bell peppers
  • 3 ripe avocados, sliced
  • 2 fresh tomatoes, diced
  • Shredded Mexican cheese mix, 1 bag
  • Flour tortillas

I made these on the grill last night. There was some room for improvement, as always, but I thought they turned out OK. The tough part is the timing, especially when it’s 45 degrees and windy – stuff cools off fast.

I started with four large boneless, skinless chicken breasts. I sliced partway through the chicken, then sprinkled with cilantro and lime pepper and doused them liberally with Italian dressing. They marinated in the fridge for a few hours. Cut the onions and peppers into slices, then toss them in a bowl with some olive oil, a little salt and fresh ground pepper.

After marinating, grill the chicken breasts. I used a perforated veggie grilling pan to grill the sliced onions and bell peppers. Nothing is as good as veggies grilled in olive oil! When the chicken is done, slice it and cut the slices into fairly small chunks. Put the tortillas on the grill. Sprinkle shredded cheese, followed by the chicken and veggies on one half. Flip the other half over to cover, grill until it’s hot and starting to brown. Turn the quesadilla over and finish grilling. We used uncooked flour tortillas; if you use the cooked ones the timing is way less critical. After grilling add the diced tomato and avocado slices, then cut into quarters and serve.

What’s the appeal of falafel?

Lisa and I were shopping a week or so ago, and were intrigued by a package of falafel we found.  We’d both heard of falafel, but had never tried it.  It sounded pretty good — so we bought some.

I have to say, this stuff is horrid.  We’ve tried it in various forms — plain, dipped in ranch, with salsa, cut up in a fish taco, and last night I gave it a shot with some feta cheese — then with feta and ranch.  Nothing doing.  The only way to make this stuff palatable seems to be to mask it’s flavor (reminiscent of wet cardboard and pencil shavings) with salsa, and lots of it.  Honestly, I’ll try anything a few times to try to get it right, but the remaining half of these little hockey pucks are probably going to become plant food.

I don’t know how hummus can be so good, and falafel so nasty. If you know of a way to make these things palatable, please let me know!

The way to perfect rice

I’m surprised by the number of people who don’t eat rice because they have no idea how to cook it properly.  And let me tell you, folks, if Uncle Ben’s or Minute Rice is your idea of what rice tastes like, you have no idea what you’re missing.

The way to perfect rice is simple and doesn’t require much effort.  You can have it cooking while you work on the rest of the meal.  The method I use is Continue reading “The way to perfect rice”