Hot and Spicy dishes, part 2

[Kathy Ellen]

Hi sweetie Pam...I was just thinking about you...have to write soon...things here are just way too busy

[AussiePam]

Stuff's resolving here, Kathy. The process is painful, but I am starting to see light at the end of the tunnel. Very soon, hopefully, what's left of the former stylishly abnormal madcap, bright and breezy, creative pam type goddess will re-emerge. Ready for mischief and merriment in Klees and elsewhere.

[qsducks]

I finally made the shrimp fra diablo, man it was soooo hot. I think I added too much red pepper flakes.

[Kathy Ellen]

Here's one for qduck.........

Chipotle Marinated Chicken and Pine Nut Quesadilla

Makes 4 servings

Ingredients:

4 ounces Tabasco Chipotle Sauce
8 ounces raw chicken meat, boneless, small dice
1 tablespoon canola oil
8 flour tortillas
12 ounces Monterey Jack cheese, grated
1/3 cup pine nuts, toasted
1/2 Roma tomato, small dice
1 cup Tomatillo Sauce (recipe follows)

Preparation:

Preheat oven to 350°F.

Place the pieces of chicken into the Tabasco Chipotle Sauce for 30 minutes. While the chicken is marinating, toast the pine nuts in the preheated oven for about 10 minutes. Watch them closely as they have a high oil content and will burn quickly. Once lightly browned, remove the nuts from the oven and transfer them to a cool dish.

Sauté the chicken in a non-stick skillet for 4-5 minutes in the oil. Cook the chicken until just firm, being careful not to overcook. Allow the chicken to cool and cut it into small pieces.

To Assemble the Quesadillas:

Place 4 tortillas on a non-stick cookie sheet. Spread the grated cheese over each tortilla evenly about 1/3 of an inch high. Spread equal amounts of the chicken, pine nuts, and tomato on top of the cheese and place the four remaining tortillas on top.

Place the quesadillas into the 350°F oven for 7-8 minutes until the cheese has softened and just begins to bubble out the sides.

To serve, cut each quesadilla into 8 pieces with a large knife on a wooden cutting board. Slide the cut quesadilla onto a plate and top each slice with a dollop of the Tomatillo Sauce

Tomatillo Sauce

Makes 6 servings

Ingredients:

1/2 avocado
3 tablespoons sour cream
1-4 ounce can tomatillos, crushed

Preparation:

Remove the pit from the avocado and scoop the fruit out with a soup spoon. Place the avocado, the sour cream and the tomatillos in a food processor or blender and purée until smooth.

Store in a sealed plastic container in the refrigerator. Best used the same day as prepared, but will last for up to 4 days.

[qsducks]

Thanks Kathy but wouldn't you know it I already went to the grocery store before I saw this

[qsducks]

And you forgot to put the Tomatilla recipe here

[Kathy Ellen]

Originally Posted by qsducks

And you forgot to put the Tomatilla recipe here

There ya go qduck...just added it...it's delish Make it another time.

[qsducks]

Well then, I will have to grow those in my garden then this summer. Grew them years ago and they are really prolific.

[Kathy Ellen]

Here is a spicy Aussie croquette recipe that looks delish..... I love croquettes but can't often find hot, spicy ones. Think I'll make this recipe this weekend...

SPICY AUSSIE CROQUETTES


http://gourmettraveller.com.au/spicy...croquettes.htm

[Kathy Ellen]

I love the Italian sauce called "Arrabiata" and plan to make it tonight to add to penne pasta...I love this sauce but have never made my own.....Now I will with this recipe...it's simple...

INGREDIENTS FOR ARRABIATA SAUCE:

1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley

DIRECTIONS
Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
Stir in parsley. Ladle over the hot cooked pasta of your choice.