Tuesday, November 9, 2010

Broccoli Chicken Divan

This recipe was super easy and delicious and makes a lot. A great recipe for a large family it will last me and the hubbie all week. He loved it.


  • 1 pound chopped fresh broccoli
  • 1 1/2 cups cubed, cooked chicken meat( I boiled 3 chicken breast with garlic, salt, pepper, cumin.)
  • 1 (10.75 ounce) can condensed cream of broccoli soup
  • 1/3 cup milk
  • 1/2 cup shredded Cheddar cheese
  • 1 tablespoon butter, melted
  • 2 tablespoons dried bread crumbs


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
  3. Place the cooked broccoli in a 9x13 pan. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
  4. Bake in the preheated oven for 15-20 minutes, or until bubbly and lightly brown.

Monday, November 8, 2010

Garlic-Lime Shrimp Quesadillas

So I have been away from this blog way too long. So much has been going on and I really plan to get back blogging. Been a busy little bee lately. But anyways I made these Garlic Lime shrimp Quesadillas and they were so good, quick and easy.

Ingredients ~
3/4 lb medium shrimp, cooked
Zest and juice of 1 lime
1 small clove garlic, finely chopped
2 jalapeƱo peppers, seeded and finely chopped
1 ounce cream cheese (1/3 of a small package), softened
2 scallions, thinly sliced
4 tablespoons fresh cilantro, finely chopped
3 cups finely shredded Monterey Jack cheese, divided
4 10-inch flour tortillas
Vegetable oil
Guacamole and sour cream

Directions ~
Peel the shrimp completely, including tails. Chop them into 1/2-inch pieces and place them in a medium sized mixing bowl. Add the lime juice and garlic and toss to combine. Set aside for 25 minutes to marinate, then drain off any liquid that has accumulated. Add the lime zest, and jalapeƱos and mix well.

In a separate bowl, blend the softened cream cheese, scallions and cilantro with a fork. Add in 1 cup of the Monterey Jack cheese and combine thoroughly.

Prepare the tortillas by spreading 1/4 of the cheese mixture onto one half of each tortilla.

Heat a large skillet over medium-high heat. Add about 1 teaspoon of vegetable oil and swirl the pan to coat evenly. Place one tortilla in the pan, cheese side up. Using a slotted spoon, place 1/4 of the shrimp mixture on top of the cream cheese mixture. Sprinkle 1/2 cup of shredded Monterey Jack on top of the shrimp, fold the other side of the tortilla up over the mixture and press gently.

Cook for 1-1/2 to 2 minutes, or until the cheese on the bottom has melted and the tortilla is golden brown. Flip carefully and cook for another minute until all the cheese has melted and that side is golden brown as well. Transfer to a platter to keep warm and repeat the process with the remaining tortillas. Serve with guacamole and sour cream.

This turned out so good. So quick easy and tasty.