Best of Mandy in the Making 2024

 

Taco Bell Chicken Quesadilla

https://damnspicy.com/copycat-taco-bell-quesadilla/#recipe

INGREDIENTS
  

For The Taco Bell Jalapeño Sauce

  • 1/2 cup (125 ml) mayonnaise
  • 1/2 cup (125 ml) sour cream
  • 3 tbsp (45 ml) pickled jalapeno juice (from the pickled jalapenos)
  • 3 tbsp (15 g) pickled jalapenos (minced)
  • 1 clove garlic (or 1 tsp garlic powder)
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1/2 tsp cayenne powder
  • Salt and pepper (to taste)

For The Chicken Quesadillas

  • 8 medium flour tortillas (I make my own with this recipe)
  • 4 cups (800 g) shredded rotisserie chicken* (see notes in the recipe card down below if you want to cook your own chicken)
  • 4 cups (460 g) shredded cheese blend (Monterey Jack, American Cheese, and Mozzarella recommended) (make your own blend if you can't find a pre-made one, other cheeses that work are young Gouda and Cheddar cheese)

INSTRUCTIONS
 

  • Make the jalapeño sauce. Add the mayonnaise, sour cream, pickled jalapeño juice, pickled jalapeños, garlic, cumin, paprika, cayenne, salt, and pepper to a small bowl and mix until fully combined. Taste and adjust seasonings if desired.
  • Prepare the chicken*. If using rotisserie or plain leftover chicken, shred the chicken using two forks or your hands. Add the shredded chicken and part or all of the jalapeño sauce to a medium bowl and mix until combined and creamy. You can use the remaining sauce for dipping, if desired.
  • Assemble the Chicken Quesadillas. In a skillet over medium heat, add a tortilla, top with cheese, chicken, more cheese, and another tortilla. Cook until the bottom tortilla is golden (about 1 minute), then flip and cook until golden again (about 30-60 seconds). Repeat with remaining tortillas. Slice each prepared quesadilla into wedges (if desired) and serve immediately. Enjoy!

NOTES

*To Cook Your Own Chicken: if using rotisserie or leftover chicken, skip this note. If you want to cook your own chicken, here's how I make mine. Add 1 tbsp of butter or oil to a medium skillet over medium-high heat, add 1 lb (450 g) boneless, skinless chicken to the skillet, season with 1 and 1/2 tsp paprika, 1 tsp cumin, 1/4 tsp dried oregano, salt, and pepper, and cook until done (5-6 minutes, flip, cook another 2-3 minutes). 
Make-Ahead Instructions: I don't recommend making these ahead of time as they're best eaten hot when the cheese is still melty.
Storing Instructions: I don't particularly recommend storing quesadillas as they have to be reheated and the sauce may melt and leak out but it can be done. Store any leftover quesadillas in the refrigerator for up to 1-2 days, reheat in a skillet over medium heat until hot.


Korean Ground Beef Bowls

Ingredients

  • 1 tablespoon olive oil

  • 1 lb lean ground beef

  • ½ cup yellow onion, finely diced

  • 2 tablespoon garlic, minced (about 5-6 garlic cloves)

  • 1 cup red bell pepper, chopped (about ½ large bell pepper)

  • 1 cup carrots, julienned or shredded (about 1 large carrot)

  • 2 cups broccoli florets, cut into smaller florets (about 1 small head of broccoli)

    Sauce

  • ⅓ cup brown sugar

  • ⅓ cup reduced sodium soy sauce

  • 1 ½ tablespoon rice vinegar

  • 1 tablespoon toasted sesame oil

  • ½ tsp ground ginger (or 2 tablespoons fresh grated ginger)

  • ½ teaspoon crushed red pepper flakes (this results in medium-mild heat, adjust to desired spice level)

    Garnish:

  • green onions, sliced

  • toasted sesame seeds

  • Instructions

    • To a small bowl, add all sauce ingredients and whisk until well blended. Set aside.
    • Add olive oil to a large skillet, and set to medium-high.
    • Once hot, add the ground beef and break apart, then add the onions. Cook until beef is slightly browned (about 5-7 minutes), mixing and crumbling up the beef as it cooks.
    • Add garlic, bell peppers, broccoli, and carrots. Stir fry 2 minutes.
    • Add the sauce mixture. Cook, stirring often for about 3-5 minutes (or until sauce reduces slightly).
    • Taste, and add additional soy sauce or crushed pepper if needed (we usually add a bit more of each).
    • Remove from heat, and garnish with green onions and toasted sesame seeds.
    • Serve on its own, or over rice!
    (From: https://thatsdeelicious.com/korean-ground-beef-stir-fry/#recipe )

ALFREDO CHICKEN BACON BAKE

Let's Dish ( https://letsdishrecipes.com/alfredo-chicken-bacon-bake/ )

Ingredients:

  • 4 slices bacon chopped
  • 1 red bell pepper diced
  • 6 boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1/4 cup prepared basil pesto
  • 1 15 oz. jar Alfredo sauce
  • 1/2 cup chicken broth
  • 1/2 cup shredded mozzarella cheese
  • Chopped fresh parsley for garnish

Instructions

  • Preheat oven to 350 degrees. In a large skillet, cook bacon over medium-high heat 3 to 5 minutes, stirring frequently, until crisp. Remove to paper towel-lined plate, leaving drippings in skillet.
  • Add bell pepper to skillet and cook for 1 to 2 minutes or until crisp-tender. Remove from skillet with slotted spoon to medium bowl.
  • Season chicken breasts with salt and pepper. In same skillet, cook chicken over medium-high heat about 4 minutes, turning once, until brown. Place chicken breasts in a lightly greased 9 x 13 inch baking dish.
  • Add pesto, Alfredo sauce and chicken broth to bowl with red pepper. Stir until well blended. Pour over chicken.
  • Cover and bake for about 30 minutes, or until bubbly and cooked through. Uncover and sprinkle with mozzarella cheese. Return to oven for another 5 minutes, or until cheese is melted. Sprinkle with bacon and fresh parsley before serving.

  • Instructions

    • Preheat oven to 350 degrees. In a large skillet, cook bacon over medium-high heat 3 to 5 minutes, stirring frequently, until crisp. Remove to paper towel-lined plate, leaving drippings in skillet.
    • Add bell pepper to skillet and cook for 1 to 2 minutes or until crisp-tender. Remove from skillet with slotted spoon to medium bowl.
    • Season chicken breasts with salt and pepper. In same skillet, cook chicken over medium-high heat about 4 minutes, turning once, until brown. Place chicken breasts in a lightly greased 9 x 13 inch baking dish.
    • Add pesto, Alfredo sauce and chicken broth to bowl with red pepper. Stir until well blended. Pour over chicken.
    • Cover and bake for about 30 minutes, or until bubbly and cooked through. Uncover and sprinkle with mozzarella cheese. Return to oven for another 5 minutes, or until cheese is melted. Sprinkle with bacon and fresh parsley before serving.

    • Baked BBQ Chicken Thighs

    • the Modern Proper

    • Ingredients

      • 1 cup ketchup
      • 1/2 cup brown sugar
      • 1 1/2 tablespoons unfiltered apple cider vinegar
      • 2 teaspoons Worcestershire sauce
      • 2 teaspoons chili powder
      • 2 teaspoons salt
      • 1 teaspoon garlic powder
      • 1 teaspoon onion powder
      • 1 teaspoon paprika
      • 1/4 teaspoon freshly cracked pepper
      • 2 pounds boneless skinless chicken thighs, fat trimmed

      Method

      1. Preheat the oven to 425°F with a rack in the center position. Line a rimmed baking sheet with foil and set a metal wire cooling rack inside of it.

      2. In a medium saucepan, set over low heat, combine the ketchup, sugar, vinegar, Worcestershire sauce, chili powder, 1 teaspoon of the salt, the garlic powder, onion powder, paprika and pepper. Whisk together to combine. Increase the heat to medium and bring the sauce to a simmer, then reduce the heat to medium-low and cook until the sugar has completely dissolved and the sauce is slightly thickened, about 5 minutes. Remove the sauce from heat. Reserve 3/4 cup of the sauce for serving.

      3. Place the chicken in a large bowl and season it all over with the remaining 1 teaspoon salt. Add 1/2 cup of BBQ sauce and toss to coat evenly. Arrange the chicken on the prepared wire rack. Bake the chicken for 15 minutes, then remove the pan from the oven. Using a pastry brush, coat the chicken all over with half of the remaining bbq sauce, using tongs to flip over the pieces. Return the chicken to the oven for another 15 minutes. Remove and brush with BBQ sauce again, then turn on the broiler. Cook the chicken until the edges begin to brown, 4 to 6 minutes. The chicken is done when the internal temperature reaches 165°F on an instant-read thermometer.

      4. Serve chicken with the reserved BBQ sauce alongside.


    • Air Fryer Sesame Chicken Recipe

    • ( Kitchen Sanctuary https://www.kitchensanctuary.com/air-fryer-sesame-chicken/#wprm-recipe-container-37384 )

    • Ingredients

      Crispy Chicken:

      • 6 large skinless chicken thigh fillets (this is about 750g/1.65lbs untrimmed or 600g/1.3lbs once trimmed)
      • 3 tbsp cornflour (cornstarch in USA)
      • ¼ tsp salt
      • ¼ tsp pepper
      • ½ tsp garlic powder
      • ½ tsp paprika
      • 3 tbsp oil

      Sesame Sauce

      To Serve:


    • Instructions 

      • Take the chicken thigh fillets, trim off the excess fat, and cut into bite-sized chunks. Put to one side.
        6 large skinless chicken thigh fillets
      • In a medium-sized bowl, mix the cornflour, salt, pepper, garlic salt, and paprika.
        3 tbsp cornflour (cornstarch in USA),1/4 tsp salt,1/4 tsp pepper,1/2 tsp garlic powder,1/2 tsp paprika
      • Place the chicken in the bowl with the cornflour, and mix, ensuring every piece of chicken is completely covered.
      • Drizzle the oil over the chicken in the bowl and mix it all up. You should end up with the chicken pieces looking well-coated and quite sticky.
        3 tbsp oil
      • Place the chicken in the airfryer basket and cook at 190C/375F for about 15-18 minutes – until the chicken is fully cooked and no longer pink in the middle. Check on the chicken and give it a shake at least 3 times during cooking, to ensure the chicken doesn't stick together. You may have to work in two batches if you have a small airfryer.
      • While the chicken is cooking make your sauce. Add all of the sauce ingredients to a microwave-safe bowl and stir together. Microwave on high for about 3 minutes, stirring every minute, until the sauce is hot and slightly thickened (see notes for saucepan alternative).
        1.5 tbsp sesame oil,1 tsp garlic powder,1.5 tbsp Chinese rice vinegar,3 tbsp honey,3 tbsp sweet chilli sauce,4 tbsp tomato ketchup,3 tbsp light brown sugar,3 tbsp light soy sauce,3 tbsp dark soy sauce
      • Remove the chicken from the air fryer and toss in the sauce (either in the saucepan or in a bowl).
      • Sprinkle on the sesame seeds and spring onions and serve. I like to serve with egg fried rice.
        boiled or egg fried rice,chopped spring onions (scallions),sesame seeds

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