Cooking With the Boys Again – 2

It was another Friday funday. I was cooking with my boys again, Micah, Asher and Noah. Even though they are all brothers, it is two separate lessons, with different menus.

Micah and Asher made an apple and cheese salad and vegetable quesadillas. They were having a lot of fun making them both and they certainly enjoyed eating them when they were done too.

Let the fun begin. Micah is preparing the vegetables for the quesadillas.

Asher is cooking them up just right.

The main ingredients for quesadillas are cheese, or queso, and tortillas, other than that, anything goes. This time we used zucchini, yellow or crookneck squash, corn and bell peppers mixed with 1 tsp cumin, 1 tsp oregano and salt & pepper to taste. We sauteed the veggies first in olive oil and set them aside for a bit. Then we placed one small tortilla in a small hot skillet and added some cheese on top. The boys wanted mozzarella cheese. When I make them for me, I prefer jalapeno jack cheese. Once the cheese was melted, we removed that tortilla and added another one, which we topped with the vegetables and then added the first tortilla. Lightly press the top tortilla to “glue” it to the vegetables and continue to cook for about 2-3 minutes, or until the cheese is completely melted. Remove it from the pan, cut and serve. Serve immediately. These are best when served hot. I like to add both salsa and either fresh avocados or guacamole on top of mine.

We did all the prep work for both the salad and the quesadillas before we started cooking. Here the boys are preparing the salad.

Apple & Cheese Salad

1 head lettuce, chopped or torn – we used Romaine, but you can use any kind of lettuce you like or spinach or kale, or a combination thereof

1 apple, again, your choice, sliced very thin – we used a gala apple

2 oz cheddar cheese or your choice of cheese, cubed

1/4 cup toasted pecans, optional

Dressing

1 shallot, diced fine or minced

1 TBSP lemon juice

2 TBSP apple cider vinegar

1 TBSP honey

1/3 cup olive oil

salt & pepper to taste

Mix all the dry ingredients together.

Whisk together all the ingredients for the dressing and only add as much as is needed right before serving so the lettuce does not wilt. Do not add to much or the salad will be swimming in dressing. This is supposed to be a light salad.

Once the boys were enjoying their lunch I went downstairs to work with Noah. The last time Noah and I worked together, he mentioned he loved BBQ, so his menu was BBQ chicken and a corn and tomato salad to go on the side. You have seen this corn and tomato salad many times. It is so easy to make and is one of my favorites.

Corn & Tomato Salad

2 cups frozen corn, completely thawed

1 cup grape tomatoes, cut in half

1 small shallot, sliced very thin or 1/4 red onion sliced very thin

1 TBSP fresh basil chiffonade, or cut into very thin strips

2 TBSP olive oil

1-2 TBSP balsamic vinegar

salt & pepper to taste

Combine it all together and chill in the refrigerator before serving.

Noah’s BBQ chicken was still cooking when it was time to go, so I did not get any pictures of his chicken, but here is the recipe.

2 lbs chicken pieces

2 onions, cut into thick slices

salt & pepper to taste

olive oil

The Sauce

1 1/2 cups ketchup

1 cup brown sugar

1/2 cup water

1/4 cup apple cider vinegar

1 TBSP worcestershire sauce

1 TBSP molasses

1/2 tsp garlic powder

1 TBSP dried onion

1/4 tsp dry mustard

salt & pepper to taste

Preheat the oven to 425* F or about 210* C

Combine all the ingredients for the BBQ sauce. Add the chicken pieces and marinate for about 30 minutes. Reserve some of the sauce before adding the chicken so you can top the chicken later, after it is cooked.

Toss the onion in the salt, pepper and olive oil and line the bottom of a baking sheet with the onion mixture.

Place the chicken on top of the onion slices and bake uncovered for about 40-60 minutes, or until the chicken is completely cooked. Once the chicken is cooked and the juices will be clear, then remove it from the oven and serve. Add more sauce to the chicken before serving it. Enjoy!

It was another fun day in the kitchen. Everyone had a good time and everyone enjoyed what we made. Always a good sign. 🙂

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

8 thoughts on “Cooking With the Boys Again – 2”

  1. These look so yummy – and so fun!
    I’m enjoying a rare treat this morning, baking with my grandsons in Tennessee. Their mom is out for the morning, and we’re going to surprise her with gluten free brownies when she gets back. Maybe we’ll do quesadillas for lunch. 😏😉
    There goes the buzzer! 😋

    Liked by 2 people

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