Chicken and Vegetable Quesadillas

 

Ingredients

1. 1 TB extra virgin olive oil
2. 1 large onion, chopped
3. 8 oz fresh vegetable (asparagus, mushrooms, broccoli, corn, etc)
4. 3 cloves garlic, minced (or 1 tsp pre-minced garlic)
5. 2 cooked, chopped chicken breasts (or 2 c cooked shrimp, beef, pork)
6. 1.5 tsp chili powder
7. 1 tsp oregano
8. 1 tsp oregano
9. 2 c fresh baby spinach leaves, sliced
10. salt to taste
11. pepper to taste
12. 4 10-inch tortillas
13. 1 c shredded Mexican cheese

Directions

1. Heat oil in large skillet over medium heat
2. Add onions and vegetable and saute until the vegetables are cooked through
3. Add the garlic and cook for 1 more minute
4. Add chicken and spices and stir until all spices are incorporated
5. Add spinach, salt and pepper and cook until spinach is wilted (about 2 minutes)
6. Preheat oven to 500 degrees
7. Coat baking sheet with cooking spray
8. Lay down 2 tortillas and put 1/4 c cheese on each tortilla
9. Spoon chicken and vegetable mixture onto torilllas, dividing evenly (there should be extra mixture)
10. Put 1/4 c more cheese on each quesidilla
11. Top each quesidilla with a tortilla
12. Bake for 5 minutes
13. Serve with salsa and sour cream

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Apple Zeppole with Cinnamon Whipped Cream -- chef: Giada de Laurentiis

 

Apple Zeppole with Cinnamon Whipped Cream

 

Ingredients

1. 1 large apple, peeled and grated (about 1 1/2 cups)
2. 1/4 cup sugar
3. 1 stick butter
4. 1/4 teaspoon salt
5. 1/2 cup water
6. 1 cup flour
7. 4 eggs
8. 1 cup whipping cream
9. 2 tablespoons confectioners' sugar, plus more for dusting
10. 1 teaspoon cinnamon
11. Olive oil for frying

Directions

1. In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return the pan to medium heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, one at a time, incorporating each egg completely before adding the next. Beat until smooth. Add the grated apple and stir to combine. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
2. Combine the whipping cream, 2 tablespoons confectioners' sugar, and cinnamon in a medium bowl. Whip until medium soft peaks form. Transfer the whipping cream to a serving dish.
3. Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
4. Using a small ice-cream scooper or 2 small spoons, carefully drop about a rounded tablespoon of the dough into the hot olive oil. Turn the zeppole once or twice, and cook until golden and puffed up, about 4 minutes. Fry the zeppole in batches so as not to overcrowd the pan. Drain on paper towels. Transfer the zeppole to a serving dish and sprinkle with powdered sugar using a small sieve. Serve with the cinnamon whipped cream alongside for dipping

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