Chicken Pesto Quesadilla with Balsamic Glaze

We will keep running forward with the Pesto theme! Again it is more of an idea to spark you all to think a bit outside the traditional box and have some fun with your food. Quesadillas are a fantastic base to play with flavors and bring some variety to your meal rotation. I loved adding the punch of balsamic glaze ( a huge favorite of mine) to the pesto and a little red onion just, wow!! Have a blast with this family pleaser.

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Ingredients:

• Large Tortilla Shells

• 2-4 tbsp of Pesto per Quesadilla

• 1/4-1/3 cup of Mexican melty Cheese ( my favorite)

• Leftover slices (or shredded) of cooked Chicken

• Slices of Grape Tomatoes

• Thinly slice Red Onions

• Drizzle of Balsamic Glaze

Putting together:

First: Heat a griddle to medium heat, lay one tortilla on the griddle for 30 seconds, and then flip

Second: Spread about a tbsp or so onto the tortilla, then add the cheese.

Third: Top with chicken, tomato, and onion.

Fourth: Drizzle with balsamic glaze.

Fifth: Once the cheese is mostly melted, do the flip. You will flip the tortilla in half. It will look like a half-moon. I continue to cook for another 5-8 minutes to get the golden color on the shell.

ENJOY!

Creamy Chicken and Wild Rice Soup

Many think that a creamy soup is fatting, unhealthy and not a nutritious choice for those looking to keep healthy. This could not be further from the truth! This soup has every nutrient you need in one bowl! Healthy Fats (coconut milk & fats), Protein (whole chicken), Complex Carbs (whole grain rice & veggies), and tons of micronutrients from the bone stock!!  The best part is this soup is satisfying and filling not leaving you reaching for snacks a few hours later! 

Ingredients:

• 1/2 onion, diced

• 1/2 red pepper, diced

• 1 cup carrots, diced

• 1 cup celery, leafy part too, diced

• 2 cups mushrooms, diced

• 4 garlic cloves, pressed

• 2-3 tbsp butter

• 1-2 tbsp flour ( I use GF cassava flour)

• 4 cups bone broth

• 1 cup wild rice

• 4 cups shredded or chunked cooked chicken

• 2-16oz full fat coconut milk

• 2 bay leaves

• 1-1/4 tsp+ sea salt

• 1/2 tsp +pepper 

Time to make:

Heat stock pot or dutch oven over medium heat. Add butter, onions, peppers. Sautee till softened then add remaining veggies, plus the garlic.  Cook down till all have softened and add remaining butter. Once butter is melted we will make the roux. This gives the thickness to the soup. Sprinkle flour over mixture. Stir and combine mixture for 2 minutes till it is a little thick. Now you will slowly add one cup of broth and stir till it is thick.

Then keep adding, one cup at a time doing the same process. After all the broth is in, add salt, pepper, bay leaf and wild rice. Bring to boil then return to low. Cover the pot and cook on low for 30-45 minutes till the rice is cooked. Once rice is tender, add remaining ingredients, bring to boil again then turn to low for 5-10 minutes! Time to eat!!

Side Notes: if you tolerate dairy you can use cream, whole milk, etc. Also, you can make rice add of time and add fully cook to cut the time down. For best result use homemade bone broth. Here is my version

 

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Simple Roasted Whole Chicken

Ingredients:

• 1 Whole Chicken ( Organic or Pasture Raised if possible)
• 1 Lemon
• 1 Onion ( quartered)
• 2 Carrot Stalks
• 2 Celery Stalks
• 4 Garlic Cloves ( smashed & peeled)
• 2 tsp Fresh Rosemary, chopped
• 1 tsp Fresh Thyme, chopped
• 2 tsp Sea Salt
• 1 tsp Pepper

Directions:

Prep your whole chicken by making sure to remove the gizzards and heart if not removed already. Preheat oven to 350. In your roasting pan place the carrot and celery stalks on the bottom then place the chicken on top. Take the quartered onions and spread around the roasting pan. Take one of the quarters of the onion and put in the cavity of the bird. The garlic placed around the bird and in the cavity. Next up is to season this beautiful bird. rub the salt, pepper, rosemary and thyme all over the bird. Then cover the pan with the lid and place in preheated oven. Cook covered for about an hr. Once cooked let it sit for 10 minutes then carve up and serve. I also save all the juices, bones and carcass to make bone broth!!