Jerk Chicken Quesadillas

Hi everybody!!!!
I Hope you all had a great Fourth of July……Mine was filled with fun and FOOD!

I haven’t posted for quite some time so let’s get right to the point!! Here’s my recipe for Jerk Chicken Quesadillas…….You’re going to love these baby’s!!!!!

Ingredients
1 pack of large flour tortillas
Family pack of boneless chicken breast or boneless chicken thighs (I prefer thighs)
1 red pepper
2 green peppers
1 Jalapeno
1 yellow pepper
3 large sweet onions
1 pack white mushrooms
2 cloves garlic
Salt
Pepper
1 Lg bag Shredded Monterey jack cheese.
KC Masterpiece jerk chicken marinade

Trim the chicken of excess fat and cut into bite size chunks. Put into container or Ziploc bag and add marinade. (marinade a minimum of 90 minutes)

Cut the peppers, mushrooms and onions into a Julianne (thin strips) and set aside.

In a large pan cook onions, peppers, mushrooms and garlic in a few table spoons of olive oil. Add salt, pepper and set aside

In a large fry pan cook chicken thoroughly. Set aside

ASSEMBLING THE QUESADILLAS
Coat skillet or XL fry pan with oil and set on low/medium heat.
Place tortilla flat in pan.
Cover one half of tortilla with a handful of cheese, then add veggies, then add chicken.
Once cheese starts to melt fold the empty half of the tortilla over the side with the veggies, chicken and cheese.
Cook each side until golden and crispy

The best way to do this is to cook the veggies and chicken prior to actually putting together the quesadillas. Store the cooked ingredients in Tupperware so they are ready to go when you’re ready to make the quesadilla. When making the quesadillas you can warm up the veggies and chicken for each individual quesadilla together in a small fry pan on medium.

This is a core recipe; don’t be afraid to tinker with it…You can make your own marinade, make your own guacamole, be creative! I like to add black beans to mine!

Serve with sour cream, salsa and guacamole and enjoy!!!

*This meat and veggies yield enough filling for about 4 regular sized quesadillas, adjust accordingly.
~Food Guy

Dark and Stormy

Here's another summer drink from our resident bartender, Thomas Cincotti!

Dark and Stormy

*Fill highball glass with ice.

*Fill 3/4 of the glass with Ginger Beer.

*Float 2oz of Gosling Dark Rum.

*Garnish with lime

*Drink and repeat!

~Thomas lives in the North End of Boston. He has played key roles in the success of some of the city's best food and drink establishments. He can be found mixing libations at minibar on Thursdays and Fridays, so be sure to stop in and say hi!

Sullivan Farms

Boy am I spoiled!!! I’m an ice cream lover and live less then a mile away from Sullivan Farms. They have some of the best ice cream around!! I’ve been holding out on this place for way too long, so here’s the “scoop”!

http://www.sullivanfarmsicecream.com

Sullivan’s has over 100 flavors of frozen treats. The reason I say frozen treats is because those 100 flavors include yogurt (The food guy does not support the consumption of frozen yogurt as a substitution for ice cream, but the food girl gives the yogurt her seal of approval).

I went there last night and went with the Coffee Heath Bar…It was awesomely creamy and had nice chunks of Heath Bar….Delectable!

Some of their other standout flavors include: Cookie Dough, Black Raspberry chip, Cookies Cream, Chocolate Peanut Butter Cup and Mint Fudge Brownie. The staff is super friendly and there is plenty of parking, and seating. It’s a quick ride up route 3(exit 34) from Boston and well worth the trip!!!

Tell them Guto The Food Guy sent you!!!(Though they might just look at you like your crazy)

~Food Guy out

Foodies,
What is your favorite ice cream shop? Tell The Food Guy all about it!

Cool new show on the food network!!

It's called, The Best Thing I Ever Ate, and is on tomorrow at 9:00PM......Check it out!

http://www.foodnetwork.com/the-best-thing-i-ever-ate/index.html

Dad's Vongola

This is my fathers dish and it’s awesome! Vongola means clam in Italian, so I guess this recipe is called, “dads clam.”!!!!

This is REALLY easy to make and as the kids say….. It’s THE BOMB!

Here is what you’re going to need:
1 Fresh lemon
3 cloves of garlic
Salt/Pepper to taste
Fresh parsley chopped
1 ½ pound of fresh chopped clams (utilize juice)
4 oz of clam juice
¾ stick of butter
1 pound linguini or spaghetti

~Coat a large frying pan with olive oil, add butter and cook on low/medium heat.
~Once butter is melted add the garlic, salt, pepper.
~Next you’re going to add the clams, clam juice and lemon juice. Cook for about five minutes.
~Add parsley and then toss with cooked pasta.

Serve immediately with some nice Pecorino Romano cheese!

Buon appetito!!!

Quick dinner for under ten bucks!!!!!

I made this super easy dinner for the food girl and myself a few nights ago! It was delicious and only took me about ten minutes!! Enjoy it with some Italian bread and a nice salad!

1 bag Trader Joe's Seafood Medley(shrimp, scallops, calamari)
1 can Trader Joe's Tomato Sauce
1 Pound Trader Joe's Linguine

In a large sauce pan boil water for pasta. While water is boiling cook the seafood in a bit of oil or butter in a large saute or sauce pan. When the seafood is pretty much cooked add the canned sauce and let simmer. Serve over linguine or spaghetti with grated cheese!

*Jazz up the sauce with whatever you like, I used garlic and crushed red pepper!!

*You can also cook the seafood in the sauce, but it takes longer.

A few great events!

http://rotaryribfest.org/

http://www.phantomgourmetfoodfestival.com/