chicken bacon ranch quesadillas

Another Tuesday, another yummy recipe to celebrate 'Taco Tuesday'!

We make LOTS of different quesadillas around here but these are HANDS DOWN my absolute favorite!  You will almost always see me whipping these up during college football season just about every Saturday afternoon.

As i've mentioned before, I BAKE my quesadillas so this makes this recipe super simple and quick!  Just pick up a rotisserie chicken on your way home and bam, dinner in minutes!

SHOPPING LIST:

1 Rotisserie Chicken 

1 pack of real bacon bits

Ranch dressing (I recommend using my homemade ranch!)

 1 pack of hot pepper blend shredded cheese

1 pack of colby jack shredded cheese

1 onion, diced

Butter (I use a real butter spread)

Tortillas

DIRECTIONS:

Preheat your oven to 400 degrees.

Shred your rotisserie chicken into bite sized pieces.

In a skillet, heat a drizzle of EVOO over medium heat and add your diced onion, sauteing them until caramelized.  Set aside.  Begin assembling your tortillas onto sheet pans by buttering a tortilla and laying it buttered side down onto the pan.  Add about a tablespoon of ranch, two tablespoons of your cooked onions, chicken, bacon and a blend of your two cheeses.  Top with another tortilla, buttered side up.

Bake your quesadillas for 6-7 minutes and then flip for another 6 minutes.

Serve with even more ranch, my guac, or sour cream.

Yum, yum, yum... I promise, these will be a favorite!

sheet pan supper: kielbasa, sweet potatoes and snap peas

After sharing my lemon-garlic aioli recipe, I thought I'd lob over a recipe that the aioli ALWAYS accompanies!
My sheet tray suppers are great for a night when you have leftover produce you're needing to cook before it goes bad - my kids call them 'leftover trays' - Ha.  They're not made from leftovers - they're made with the mantra of not wanting to waste food.. which, I guess is the same thing ;)

This dinner is completely customizable to whatever produce you've got on hand!  

On this particular night we had a few of my dad's homegrown sweet potatoes and some sugar snap peas that I decided not to make earlier in the week.

This feeds our family of 6 - plus a little bit of leftovers

SHOPPING LIST:

2 packages of Kielbasa (or any other sausage of your liking - we like the smoked Polska sausage!), cut into portions (or you can cut them into medallions!)

4 sweet potatoes, cut into strips* 

A pound of snap peas*

(*or whatever veggies you have on hand!)
1 lemon
Cinnamon

EVOO

Salt and Pepper 

DIRECTIONS:

Line a baking sheet with foil
In a mixing bowl, coat your snap peas with a little bit of oil, as much salt and pepper as you'd like (I use a generous pinch of both) and the juice of 1 lemon
In another mixing bowl, coat your sweet potatoes with a little bit of oil, S&P and as much cinnamon as your heart desires

Add your kielbasa and veggies onto your lined pan, making sure that all are spread evenly onto the tray (since we're a family of six, sometimes we utilize a few sheet trays depending on what's on them)

Drizzle EVOO and a big pinch of S&P over everything 

Roast in a 400 degree oven for about 50 minutes and enjoy!

Yum, yum, yum - We love to dip our kielbasa and sweet potatoes into my garlic aioli!

Another quick, super easy cleanup meal for you and your family.