Well Balanced

Philly Cheesesteak Quesadilla

Ingredients

1 package Frozen chopped steaks or steak um if you have to
1 pack large flower tortillas (10 count)
1 onion
1green bell pepper
1/2 stick of butter
mushrooms(optional)
1 lb provolone cheese
jalapenos (optional)
garlic powder

Directions

finely dice onions and peppers
finely chop jalapenos and and mushrooms (if using )
shred cheese
cook steak in saute pan with onions and peppers and mushrooms
add some garlic powder to meat and veggie mix
prepare second pan large enough for the tortillas to fit in
add butter to pan or use light veggie oil
place tortilla in buttered pan
add cheese
add steak and veggie mixture
sprinkle more cheese on top
add top layer of tortilla
cook on medium heat
flip and repeat till golden brown and flaky
cut into wedges
repeat for desired amount of guests
enjoy

Tortilla Pinwheel Roll Ups

Ingredients

10 large tortillas, flour
16 oz cream cheese, softened
1 cup black olives, pitted & finely chopped
2 jalapenos, seeded and finely chopped

Directions

Combine cream cheese, black olives and jalapenos and spread evenly over each tortilla. Roll tightly. Cover and chill for about one hour. Slice each roll into 8 pinwheels.

Hazelnut Cheese Balls

Ingredients

8 ounces of cheese (your choice and shredded)
4 ounces butter (softened)
2/3 cup flour
1/8 teaspoon salt
1/3 cup hazelnuts (toasted and finely ground)
couple of dashes of hot pepper sauce (to taste)

Directions

Preheat your oven to 350 degrees F.
Blend all the ingredients together to form small balls (or bits!). Press a whole hazelnut into the center of each ball.
Place on greased cookie sheet and bake for 15 minutes. Serve them hot. That's it! How easy is that?

Cheesy Bakes Eggplant

Ingredients

1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten with a fork
1 1/2 cup panko bread crumbs (sundried tomato or plain)
2 tablespoons extra-virgin olive oil
1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)*
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese

Directions

Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs.
Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.
Increase oven temperature to 475°F. In an 8x10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses.
Repeat, finishing with cheese.
Bake until the cheese melts and turns golden in spots, about 15 minutes.

Batter Freid Zucchini

1 zucchini
1 egg
2 Tbsp flour
1 Tbsp salt
1 Tbsp extra virgin olive oil

Directions

Slice zucchini by 1cm width.
Mix egg, salt and flour. Stir.
Dip zucchini pieces in batter and fry on pan with oil on each side for about 3 mins.

Delicious & Easy Chicken Salad

Ingredients

1 4.5 oz. can chunk chicken breast
2-3 Tbsp. mayonnaise
1/4 stalk celery, ends trimmed, diced
3 Tbsp. chopped pecans or walnuts
20-30 red seedless grapes, quartered
1 lg. tomato, sliced
12 slices cocktail bread, optional
4 slices whole wheat bread, optional
salt & pepper, to taste

Directions

Drain chicken and rinse through cold water. Drain well. In small mixing bowl, combine chicken, mayonnaise, celery, and pecans; mix well with fork. Add salt and pepper to taste. Gently fold in the grapes.
On toasted whole wheat bread or toasted cocktail bread, spread desired amount of chicken mixture onto one of the slices of bread. Top with a slice of tomato and the other slice of bread.
Store any leftover chicken salad in the refrigerator

Shrimp & Tuna Cakes

Ingredients

Two cans of Tuna in water
2 tablespoons of fresh cilantro
1 teaspoon onion powder or use real onion
1 teaspoon of garlic
1 teaspoon of chili powder
1 teaspoon of low sodium soy sauce
1 teaspoon sesame oil
6 large cooked shrimp
1/4 cup of panko bread crumbs
1 egg
salt and pepper to taste

Directions

Chop the cooked shrimp and mix it w/the tuna, cilantro, onion, garlic, chili, soy sauce and salt and pepper. Then beat the egg and add it in with the bread crumbs. Form to small patty's (should make four). In a skillet heat oil and cook 3 to 4 minutes on each side.

Garlic & Ginger Wings

Ingredients

Glaze:
1/2 Cup Packed Brown Sugar
1/2 Cup Rice Vinegar
2 Tablespoons Grated Ginger-Root
1/2 Teaspoon Crushed Red Pepper Flakes
3 Cloves Garlic, Minced
1 Teaspoon soy sauce

Chicken:
3 Tablespoons Red Pepper Sauce
2 Tablespoons Vegetable Oil
1/2 Teaspoon Salt
1/2 Teaspoon Coarse Ground Black Pepper
5 Lb Chicken Wing Drummette's
1 Cup All-Purpose Flour

Directions

In 1-quart saucepan, combine all glaze ingredients; bring to a simmer, stirring frequently over medium heat until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
In 2-gallon resealable food-storage plastic bag mix pepper sauce, oil, salt, pepper and chicken. Seal bag; shake to coat. Add flour, seal bag and shake until chicken is coated with flour.
Heat oven to 375°F. Line two baking sheets with heavy-duty foil; spray with cooking spray.
Place chicken on cookie sheets. Bake uncovered 30 minutes, turn chicken over and rotate pans. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is no longer pink when centers of thickest piece are cut.
In large bowl, toss chicken with glaze.

Baked Crab Rangoons

1/8 tsp ground garlic
1/8 tsp Worcestershire sauce
1 tbsp minced shallot or onion
1 small green onion, green portion only chopped
4 oz crab meat
3 oz Neufchâtel cream cheese (light)
12 wonton wrappers

Directions

In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion.
Place 1 wonton wrapper in each of 12 mini muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Spray lightly with cooking spray. Bake wonton wrappers in mini muffin cups in 350°F oven 5 to 7 min. or until lightly browned. Remove from oven and place just over 2 teaspoonful's in wonton cup wrapper and bake 6 to 8 min or until filling is heated through.

Ruben Style Spread

Ingredients

(1/2 of an 8 oz bar) cream cheese, softened
1/2 cup thousand island salad dressing
1/4 lb sliced deli corned beef, chopped (about 1 cup)
3/4 cup well-drained sauerkraut
1 (8 oz) pkg "Kraft Big-Slice Swiss Cheese Slices", chopped
Woven rye crackers (such as Rye Krisp or other brands)

Directions

Preheat oven to 350º F.
Mix cream cheese and salad dressing together in a medium size bowl; stir in all remaining ingredients except crackers.
Spread onto bottom of a 9" pie pan or shallow dish.
Bake 20 minutes or until heated through. Serve warm with crackers.

Stir Fryed Squid

1 lb squid (cleaned cut )
3 tbsps sesame seeds (optional)
1/2 onion
2 red bell peppers
1 yellow bell pepper
2 garlic cloves
6 plum tomatoes
4 tbsps peanut oil
1/4 cup soy sauce
3 tbsps seasoning
2 tsps sesame oil (asian)
1 parsley leaves (fresh)

Directions

Heat a wok over a high heat, then add the oil.
When it is very hot and slightly smoking, add the garlic and ginger and stir-fry for 15 seconds then add the pepper strips and onions and stir-fry for 1 minute.
Add all the remainder of the ingredients except the squid and sesame oil and season with 2 teaspoons of salt.
Bring the mixture to the boil, give it a stir, then add the squid and mix well.
Cook for 30 seconds more, stir in the sesame oil and serve at once.

Cauliflower Manchurian

Ingredients

For the batter:
1 medium size cauliflower
1 cup all purpose flour
3 to 4 tbsp corn flour
1 tsp ginger-garlic paste
Salt, as per taste
1 tsp soy sauce
½ tsp black pepper powder
¾ cup water, at room temperature
Oil for shallow frying

Other Ingredients:
1 medium size onion, finely chopped
1 capsicum cut into small cubes
4 cloves of garlic, finely chopped
1 inch piece of ginger, fine chopped
2 green chilies, finely chopped
1 tbsp soya sauce
2 tbsp tomato sauce
1 tbsp green chili sauce
1 tbsp cooking oil

Directions

To prepare the florets for manchurian, wash cauliflower in water and pat dry with kitchen towel. Cut cauliflower into bite size florets.
For the frying batter mix all the ingredients except cauliflower florets in a bowl and make thick batter of dropping consistency using water. Dip the florets in the batter mix nicely and let a batter sit in the fridge for ½ hour.
Meanwhile heat oil in a frying pan to shallow fry the batter dipped florets. Take out florets from the fridge and in small batches shallow fry until crisp from outside.
Transfer fried florets into a plate lined with kitchen towel. Once all the florets are fried keep aside while the sauce is getting ready.
From the same pan transfer excess oil to a bowl and leave only 1 - 2 tbsp in pan. Heat pan over medium heat. Add chopped onion, garlic, ginger, green chilli and stir fry till the you can smell aroma of these in the air. No need to brown onion or garlic.
Now add chopped capsicum and stir fry for 2 - 3 minutes over high heat.
Add soy sauce, tomato sauce, green chili sauce black pepper and salt. Stir and add ¼ cup of water. Let the sauce simmer for 5 minutes or till it becomes little thick
At last add the fried florets and stir to evenly coat florets with sauce. Cook for 1 - 2 minute.
Garnish Gobi Manchurian with the spring onion greens.
Serve hot with noodles or Fried Rice.