I have accidentally created the greatest food ever: the Sriracha Chicken Quesadilla:
You need to:
Preheat the oven to 350
Slice two onions into quarter inch slices
Slice two bell peppers (or mini bells) into quarter inch slices
Four boneless chicken breasts
Assemble:
lay the onions out on a roasting pan or cookie sheet so there’s no overlap
put the peppers on top of the onions, again, no overlap.
drizzle olive oil over the onions and peppers, then salt and pepper.
put the chicken breasts on top of the peppers and onions.
salt and pepper the chicken then drizzle with olive oil.
squirt sriracha over the whole thing.
bake for an hour at 350.
Once it’s done, cut up the chicken, throw some into a tortilla with some of the onions and peppers and sharp cheddar cheese and then griddle that thing until the tortilla is crispy and the cheese is melted.\
And now eat it all up.
I should have taken a picture, but I didn’t because I couldn’t wait.
\ Garlic herb butter on the left, Honey-Sriracha on the right.[/caption]
We were invited to a big family Christmas Eve dinner and were supposed to bring an appetizer. We had an antipasto tray ready to go, but that wasn’t experimental enough, so we decided to make a “flight” of fancy butters to go along with the bread we knew would be there. They were a big hit, and really easy to make (it took longer to clean the mixing bowl and the whisk attachment than to make the butter). Here’s what we made:
Sweet Orange Butter – This is amazing. Sweet, very orange-rich, and would be amazing on biscuits, waffles or pancakes.
Garlic-Herb Butter
I think because we had lasagna, this one went the fastest.
1/2 pound of softened butter
3-4 sprigs of thyme
2 sprigs of rosemary
10-12 chive stalks
1 teaspoon minced garlic
Instructions:
Remove the rosemary and thyme leaves from their stalks
Pulse all the herbs in the food process until they’re finely diced but before they turn into pesto.
Throw everything in the mixer
Whisk on low for a minute
Whisk on high for a minute or two until everything is mixed in
Refrigerate to firm it back up.
Sriracha Honey Butter
This one was an experiment, mostly because I love adding Sriracha to things. It turned out really well. I’m not sure what the food science is behind mixing fat and Sriracha together that turns things into deliciousness, but I love it. This ended up with just a tiny bit of heat (kids were eating it and not crying, that’s how little heat there is), but with a great smokey pepper flavor that worked really well with the honey.
1/2 pound of softened butter
2 tablespoons of Sriracha
3 tablespoons of honey
Instructions:
You don’t really need to measure things. I’m guessing as to how much I put in there, but it was basically those proportions – slightly more honey than Sriracha
Throw it all the mixer
Whisk on low for a minute
Whisk on high until everything’s combined.
Refrigerate to firm it back up.
We put them in creme brulee ramekins to serve (1/2 pound of butter ended up filling two ramekins, so you might want to halve the recipes for a smaller party).
I didn’t think making crazy butter would be so easy, or be so well-received. I’m going to have to try some more!
