Tag: #quickmeals

London Broil Quesadilla

I love a recipe I can get 2 meals out of! I’m not a huge left over fan, unless it taste delicious. Well that’s where this recipe came in. I’m going to give you my Air Fryer London Broil recipe as well as how I made the quesadilla in the air fryer as well. Perfectly Quick meal for a busy week night! Better than take out!

London Broil Quesadilla

London Broil Ingredients:
1 London broil, 2 lbs
1 T olive oil
1 t garlic powder
1 t onion powder
1 t steak seasoning
1/2 t salt
1/2 t pepper

London Broil Directions: Preheat air fryer at 400°. Rub the London broil with the oil and season with above seasonings on both sides. Add the London broil to the Air Fryer rack or basket. (Note: I have an air fryer oven with a rack.) Cook the mean at 400° for 13-15 minutes flipping half way. Check the temp with an instant read thermometer. 135° for medium rare and 145° for medium to well. Let the mean rest at least 5-7 minutes before slicing.

Quesadilla Ingredients:
2 medium- large flour tortillas
8-12oz shredded cheese (I used a reduced fat Colby Jack)
olive oil spray

Optional Additions:
onion, diced or sliced
fresh jalapeños
beans, black or refried
bell peppers
chopped cilantro
olives

Serving ingredients:
sour cream
hot sauce
salsa
guacamole

Quesadilla Directions: Thinly slice freshly cooked London broil or left over London broil. Assemble the quesadilla by placing cheese on half the tortilla. Top with the sliced meat and whatever else you are using. Top with more cheese. Fold over the tortilla. Complete with 2nd tortilla. Spray with cooking spray. Place in the air fryer at 400° for 8 minutes, flipping half way. You will need to place something on top of the quesadillas when you first start cooking the quesadilla. The tortilla may fly open before the cheese is melted. Once you flip it over it won’t be needed. I use an oven safe aluminum pan. Cook till your desired crispiness. Remove and serve with your favorite toppings!



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Creamy Shrimp & Grits

I had grits for the first time when I started going to South Carolina, about 4 years ago. I never really thought about making them myself, and I never really thought I’d actually like them. Boy, was I wrong! I love them. After my trip was canceled this year due to Covid, I decided to try and make some grits myself! These are simple to make, I just used quick grits for the time. Hey, it was my first time…cut me some slack!! Ha Ha! Honestly, even with using the quick grits, they were DELICIOUS and took half the time. I hope you enjoy this recipe as much as I did. Give it a go!

Ingredients:
Quick Creamy Grits:
1 cup quick grits
4 cups chicken broth, low sodium or water
1 cup shredded cheddar cheese
3 T butter
1/2 cup heavy cream
salt, to taste
pepper, to taste

1lb medium shrimp, cleaned and deveined
1 large red pepper, diced
3/4 cup cooked corn, (I used cooked corn on cob, but can also use frozen thawed corn)
4 slices bacon, crispy cooked & chopped
3 green onion, sliced (both green and white parts)
2 t chili powder
2 t paprika
1 t cayenne pepper, optional
1 t onion powder
1 t garlic powder
2 T olive oil
1/2 t salt
1/2 t pepper

Directions: In a medium sauce pan add in 4 cups of chicken broth, bring to a boil. Once boiling, slowly stir in the grits. Reduce the heat to medium low, cover and cook about 5-7 minutes, stirring occasionally. Once the grits have thickened add in the butter, cheddar cheese and cream. Mix until cheese is completely melted and the grits are creamy. Season with salt and pepper to taste, and set aside.

Heat a large sauté pan on medium high heat. Season the shrimp with chili powder, paprika, cayenne and a sprinkle of salt and pepper. Add in 1 tablespoon of oil to the pan and let heat 1 minute. Add the shrimp into the pan, cook about 3-4 minutes on each side until shrimp is pink and has a nice golden crust and shrimp is cooked through. Remove from the pan and set aside.

Next add in the last tablespoon of olive oil and let heat 1 minute. Next add in the red pepper and cook until peppers are slightly tender (or to your preference) about 3-4 minutes. Then add in the cooked corn, season with salt, pepper, garlic and onion powder and put the shrimp back into the pan. Let heat 2 minutes on low.

To assemble the shrimp and grits, add a large spoonful of grits to a bowl. Top with cooked shrimp, the peppers and corn mixture, chopped bacon and chopped green onion, serve!



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Creamy Spinach & Artichoke Chicken

I love making a new chicken dish! Especially one that comes out so juicy and tasty! If you like spinach artichoke dip, this dish is for you! I have a little secret too! This dish can easily be made with store bought spinach and artichoke dip for a super quick meal! I actually tried it both ways and I’ll be honest they were both just as good!

Try this recipe whichever way you’d like, but just TRY it!

Creamy Spinach & Artichoke Chicken

Ingredients:
6 chicken breasts or boneless & skinless thighs
1 T olive oil
1/2 cup shredded mozzarella cheese

Topping:
Home made Recipe below or store bought spinach artichoke dip
8 oz frozen spinach, defrosted
1 can artichokes, drained and coarsely chopped
6 oz cream cheese, softened
1/2 cup mayonnaise
1/4 cup grated Romano or parmesan cheese
2 garlic cloves, minced
1 t salt
1 t pepper

Directions: Preheat oven 375. In a medium bowl add in the chopped artichokes and spinach (note: make sure to squeeze the spinach to drain out all the liquid.) Add in the cream cheese, mayo, cheese and garlic. Season with salt and pepper and mix well. Set aside.

Heat a medium sauté pan on medium high heat. Add in oil and heat 2 minutes. Season the chicken on both sides with salt and pepper. Add the chicken to the pan and brown on both sides. Brown in batches if needed. Remove from pan and add to a oven safe baking dish.

Add a large spoonful of the spinach mixture to each piece of chicken and spread evenly. Top with shredded mozzarella. Bake in the oven 20-30 minutes depending on chicken thickness. The chicken is cooked when it reaches 165. Remove from the oven and let rest 5 minutes before serving!

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