BBQ Chicken Quesadillas

Summer Lunch Program

a semi-sporadic series

with

fun lunchtime menus

Just In Time For Summer Vacation

  

BBQ Chicken Quesadillas

For yummy BBQ Chicken Quesadillas you will need:

 

Cooked Chicken

Shredded Cheese

Chopped Red Onion

BBQ Sauce

a wee bit of Mayo

Tortillas

non-stick spray or some form of grease

To serve my four (hungry) kids and myself, I used:

1  pint  home-canned Chicken Breast

1-1/2  Cups  finely shredded Mexican Cheese

1/4 Red Onion, roughly chopped

1/4 to 1/3  Cup  BBQ Sauce

4-1/2 teaspoons  Mayo, approximately, enough to help bind together

and, (I admit it)  Bacon Grease, a small spoonful in the pan as grease for each Quesadilla

 You'll just want to mix everything (but the grease) together in a medium bowl

Spray your reheated pan (medium heat) with non-stick spray or melt in your Bacon Grease, place the bottom Tortilla in the pan, spread with a portion of the filling,

 top with the second Tortilla, and toast on both sides, until Cheese is melty and Tortilla is crispy.  Cut into wedges, thank the Lord for His goodness, and enjoy!

"Bless the Lord,

O my soul,

and forget not all His benefits...

Who satisfieth thy mouth with good things;

so that thy youth is renewed like the eagle's."

Psalm 103: 2, 5

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Here are a very few snapshots of our hectic May:  

5th- 6th Grades California History Night

at Mrs. Schaurer's home:

  

1st & 2nd Grades planned a surprise birthday party for dear teacher Miss Jaima.  It was a surprise to the Moms who found out about it the night before, too!

8th Grade Graduation:

 

 

 

Slow Cooker Cajun Pulled Pork

Slow Cooker Cajun Pulled Pork

-with-

Southwestern Corn Slaw

1  Cup  Apple Cider Vinegar
2/3  Cup  Ketchup
1/3 - 1/2  Cup  Spicy Brown Mustard
2  Tablespoons  Molasses
4  Tablespoons  Brown Sugar, divided
1  Tablespoon  Paprika
1  teaspoon  Kosher Salt
1/2  teaspoon  Black Pepper
1/8 - 1/4  teaspoon  Chipotle Chili Powder -or- Cayenne Pepper 
3 to 4  pounds  Boneless Pork Shoulder
2  links (about 3/4-lb, total)  Andouille Sausage

For Serving:
2  Tablespoons  Spicy Brown Mustard
1/3  Cup  Mayonnaise
Soft Deli Rolls or Sesame Buns
Southwestern Corn Slaw
Dill Pickles and Potato Chips

In the bottom of a greased 7- to 8-quart slow cooker, whisk together the Apple Cider Vinegar, Ketchup, Mustard, Molasses, and 2 Tablespoons Brown Sugar.

Combine the remaining 2 Tablespoons Brown Sugar, Paprika, Salt, and Black Pepper and thoroughly rub over the Pork; place in slow cooker.  Top the Pork with Andouille Sausage links; cover and cook on low for 7-8 hours.

Remove Pork and Sausage; set aside to cool slightly.  Skim off any excess fat from the cooking liquid, then strain into a large skillet.  Bring to a boil and cook until reduced by half, about 20-30 minutes (you'll want to use a skillet or wide-mouth pan to do this, as it helps to speed up the reduction process).  While the Cajun BBQ Sauce is reducing, shred the Pork and coarsely chop the Sausage.  Toss the Meats with enough of the BBQ Sauce to moisten (I like to reduce mine until it's syrupy and use all of it.  Mmmmm...)

To Serve:

Whisk together the 2 Tablespoons Mustard and the 1/3 Cup Mayonnaise; spread on Rolls and top with Cajun Pulled Pork and Southwestern Corn Slaw.  Serve with Pickles and Potato Chips.

Serves 8-10.

"Give instruction to a wise man,

and he will be yet wiser;

teach a just man,

and he will increase in learning.

The fear of the Lord is the beginning of wisdom,

and the knowledge of the Holy One is understanding."

Proverbs 9: 9 & 10

  

Saturday was our school's End-of-the-Year Picnic.  Yesterday was Mother's Day.  And today begins the last week of school.  Today is the 7th-11th Softball Championship, Tuesday is the 7th-8th Bike Ride Privilege Trip, Wednesday is the K-2 Field Trip to a Teacher's home, Thursday is Advancement Ceremony and Graduation, and Friday brings the Last Day of School and a Classroom Party for 3rd-4th.  I think I'm going to take my sleeping bag and just live on campus this week.  Maybe I'll take my slow cooker along with me.

Just look at that yummy stuff!

Even better when it has the 

Cajun BBQ Sauce reduction....

Adapted from Food Network magazine, June 2013

Luau Chicken Sandwiches

Luau Chicken Sandwiches

 

It's summertime.

Sunny, warm, sleeping-in, lazing around type of days.

And my brain has went ka-put.

Went on vacation.

My get-up-and-go has got up and went.

 

 

If you find it, send it home.

 

 

I've really been struggling to come up with ideas of what to have for dinner.

I have all these ideas floating around up there.

I usually think of them about 11 pm, when I'm trying to get to sleep.

11 pm, when I'm trying to get to sleep, and I can solve all the world's problems with the snap of my fingers.

8 am in the morning, and I can't even remember what day of the week it is.

 

 

Please don't tell me I'm the only one with these issues.

 

 

So pardon me while I ramble along, dancing on those marbles that are rattling around in my head.

And no, I haven't lost any of those marbles.

I think.

 

 

 Recently I've been waking up to unusual sounds outside my bedroom window.

A gentle "quack-quack" followed by at least a dozen or so "peep-peep-peeps" and then "plop. plop. plop." thirteen time in succession.

 

Molly and Mr. Mallard had taken up residence in our neighbor's shrubs and pool.  This is their second clutch of eggs to hatch this summer.  One dozen little ducklings.  Aren't they adorable?

 

 

 

Father's Day weekend T took the boys backpacking.  They left on Thursday and came back on Sunday--hot, stinky, and tired.  They hiked 6.4 miles in to Ten Lakes and, of course, 6.4 miles back out.  They had a fantastic time.  They caught a grand total of 218 fish.  For real.

 

The girls and I stayed home (of course!).  We cleaned house, tried out the new self-serve Yogurt shop, had Taco Truck for dinner, relaxed, and had company--two of my friends from school were here for a funeral.  Rachel and her family stayed with us for three nights (my girls had a fantastic time getting reacquainted with her children), and Kendra was able to pop in for a few hours.  It was So Good to see both of them.  I hadn't seen Kendra for thirteen years.  You know it is a true friendship when you can literally pick up from where you last left off.

 

 

J has been having fun learning how to use my camera.  It's a work in progress:

 

 

I found a wreath idea/inspiration on Pinterest (link here ).



 

Mine didn't turn out quite exactly the same, but I'm happy with it:

 

 

Oh, yeah.

This post was supposed to be about Luau Chicken Sandwiches, wasn't it.

Well.

I guess I'd better stop rambling, then.

 

But first, my scripture verse:

"If My people,

who are called by My name,

shall humble themselves,

pray, seek, crave, and

require of necessity My face

and turn from their wicked ways,

then will I hear from heaven,

forgive their sin,

and heal their land."

2 Chronicles 7:14, Amplified

 





 

 

Luau Chicken Sandwiches

 

1  20-oz.  Sliced Pineapple

1  Tablespoon  Brown Sugar

1  Tablespoon  Dijon Mustard

2  Garlic Cloves, crushed

8  thin-sliced  Chicken Breast

 

1/2  Cup  Mayonnaise

1/4  Cup  Dijon Mustard

1  Tablespoon  Dill Weed

Dash  Chipotle Chili Powder

 

4  Slices  Provolone Cheese, halved

8  Hamburger Buns

Butter

Sliced Tomatoes

Lettuce 

Favorite BBQ Sauce--use one that has fruit in it for best results

 

Drain Pineapple, reserving juice; set aside Pineapple.

In a large resealable bag, combine the Pineapple Juice, Brown Sugar, 1 Tablespoon Dijon Mustard, and Garlic.  Add Chicken and coat well.  Refrigerate for a minimum of two hours.

 

In a small bowl, combine the Mayo, 1/4-Cup Dijon Mustard, Dill, and Chipotle Chili Powder.  Set in refrigerator until time to assemble sandwiches.

 

For Grilling:

Preheat Grill.  Butter Hamburger Buns and gently toast; set aside.  Drain Chicken Marinade, grill until done, about 15 minutes.  Top with BBQ Sauce the last 5 minutes or so.  Top with Provolone Cheese, and allow to melt.  Grill Pineapple Rings, about 1 minute per side.

 

Assemble Sandwiches:

Spread Buns with the Dill-Mayo sauce.  Top with Chicken, Lettuce, Tomato, and Grilled Pineapple.

 

Serves 8.  We enjoy this with Grilled Summer Squash.

 

 

 

Pardon me, while I get distracted by the snack the girls left on the table.

This stuff is dangerous, friends.

Very, very dangerous stuff.

 

Grill the Buns

Put the Pineapple back in the can until needed

 

 I wrapped a rubber band around my fork because they kept falling into my marinade pan

This Mango BBQ sauce has no high-fructose corn syrup in it

I found it at WinCo

And Carl's Prime Rib & Roast Seasoning

I could wax rhapsodic over it

We use it on just about everything grilled--I put it on the Squash

Find it at O'Brien's

 

 

 

 

Recipe adapted from Southern Fixin's, page 142.