Chicken Broccoli Quesadilla ~ Kids Corner

Today I am presenting a very simple and quick recipe, that you can prepare in no time which is apt for Kids Lunchbox! My kids totally loved this for their lunch, you can give this for their morning power breakfast or evening quick snack. Here is the recipe, with step-by-step pictures!

Chicken Broccoli Quesadilla

Grilled Chicken Strips - 2 ( I have used frozen ones)
Broccoli - 1/3 cup ( 4 to 5 florets)
Tortilla  - 2 ( Burrito Size Tortilla)
Mexican Cheese - 1/2 cup
salt - 1/2 tsp
black pepper - 1/4 tsp
Olive Oil - 1 tsp

Preparatory Steps:

Thaw Chicken Strips, (if you are using frozen ones) and chop them into small pieces. Microwave the Broccoli Florets in small bowl for 1 min, and chop them into small pieces. Heat the Nonstick Griddle and heat the tortillas on both sides and set aside. 


Heat the nonstick pan and add Olive Oil, once the oil is hot, add chopped chicken, broccoli and add salt and black pepper and salute them for 3 min. That makes Chicken Broccoli Sauté ready!

Heat the nonstick pan and add cooked Tortilla on it. Sprinkle with half of the cheese. Cook for 30 sec.

Top with Chicken Broccoli Sauté. 

Top with remaining cheese.

Cover with Second Tortilla. 

Press Tight and Cook on both sides for 2 min each, so that the Quesadilla gets sealed with melted cheese.

Take it out from the heat and Cut into triangles. 

Pack in Lunch Box or Serve as Breakfast or Evening Snack with some fruit cup. 

That's all for today!
Will be back with another simple and kids friendly recipe,
Until then Take Care!

Cajun Herbed Turkey ~ Thanks Giving Recipes

Thanks giving is around the corner, all the Turkey events at Kids School, Turkey songs at Music Classes are reminding me that those Holidays are approaching soon. And thanks to continuous freezing temperatures, which made me to get those coats, boots out of closet, and making me to believe that Winter is already here!  Most of the time Thanksgiving Gathering happens at our home, where our family and friends gather and we compile a Potluck Menu with full of Thanks Giving Recipes, and I take full pleasure on making my Signature Cranberry Chutney and Baking the Turkey. This year we have a planned trip to California during Thanks Giving week and our family will be missing this Thanks Giving Gathering. So I am posting the Thanks Giving Turkey recipe here so that Turkey is not missed at the table while our family is missed. :-)!

So far I have baked Whole Turkey two times, One time is Indian Twisted Way, and last year I baked the Turkey in Cajun Style. Today I will be sharing the Cajun Herbed Turkey recipe here, which was super hit at the table. The Turkey came out super tender, very easy to cut, spicy to satisfy our Indian taste buds and the Whole Turkey (20 Lbs weighed) is gone by the end of the party and it was Super Delicious and cherished by both Kiddos and Grown-ups. Here is the recipe, Njoy!

Whole Turkey - ( around 20 Lbs, feeds up to 20 people)
Cajun Seasoning - 1 cup
Sea Salt - 1/2 cup
Salt - 1/4 cup
Black Pepper - 1/4 cup
Lime Juice - 1/2 cup ( or Vinegar)
Ginger  - 1/2 cup
Garlic - 1/2 cup ( peeled)
Mint  Leaves - 1 cup
Oregano  Leaves - 1/3 cup
Vegetable Oil - 1/2 cup
Preparatory Steps:

  • Grind Ginger, Garlic, Mint Leaves, Oregano into smooth paste and set aside.
  • In a small Bowl Mix salt, black pepper and lime juice and set aside.
Marination Process:
  • First you have to thaw the Whole Turkey ( if you are using frozen one) for at least 8 to 10 hours outside, so that all the freezing temperatures inside will come to room temperature. Usually I leave the frozen turkey outside on the counter top for whole night.
  • Once the Turkey is completely thawed, take out any inner parts of it and clean the whole turkey from in and out. 
  • Using Knife make slits on all around turkey to allow the spices and seasonings to sink in. 
  • First start rubbing the sea salt all over turkey and leave it there like for 1 hour. Then rub the Salt, Black Pepper and Lime juice mixture all over the turkey, leave it for 30 minutes. It literally sounds like you are giving a bath to Turkey. .
  • Then apply all the ginger, garlic and herb paste all over the turkey and leave for another 30 minutes.  By now all the flavors will sink in and out side will be dry. Now Apply Cajun Seasoning in and out all over turkey.  
  • Finally Brush with vegetable oil all over it ( this helps the skin and outer side roast more and gives shining effect). Now your turkey is ready to bake. 
Baking Method:
  • Pre-Heat the Oven to 350 F. Once the Oven is ready. Keep the marinated Turkey in Roasting Pan and bake it for at least 5 to 6 hours. The bigger the turkey the longer time you need to bake. 20 Lbs turkey will easily take 6 hours to cook completely. After 5 hours on wards I will be at the Oven and keep on checking and monitoring the tenderness ( by piercing with long forks) and roasting effect on the outside. 
  • Initial Sea Salt Rubbing and marinating for 1 hour is the trick to make Turkey very tender inside. Salt is the natural agent in tenderizing the meat.
  • In this recipe, I haven't used any stuffing inside, as our crowd is not that big about stuffing. If you like you can stuff the stuffing inside turkey and bake it.
  • You can cover the turkey with Aluminum Foil while baking not to roast the outer skin. Usually I like the roasting skin part, hence I don't cover with Aluminum Foil. But from last 1 hour I will be monitoring, if the skins gets right roasting effect, otherwise some times your will get the burnt effect than roasting. ( that's when aluminium foil will help).
  • I didn't have any fancy thermometers to check the temperature inside, but 5 to 6 hours of baking will do the full cooking of turkey. 
  • For Small Turkey you need to reduce the measure of marination ingredients, and need to reduce the time to bake. Based on your turkey size adjust these accordingly. 

Happy Thanks Giving Ahead!

Mixed Veg Quiche in Phylo Shells

Are you bored with routine breakfast? In my house the routines are Bread and Butter or Waffles or Cereal with Milk! Sometimes I really get bored with these, I will try to make something special on the weekends ( will try to incorporate the Indian Breakfast like Idli, Dosa, Upma), but on the weekdays it becomes hard to come up with new ideas and try them esp in the early morning.  But if you have Phyllo ( pronounced as filo) Shells or Cups handy, you can make these Mixed Veg Miniature Quiches in no time to surprise your family. They are One-Bite Wonders, very crispy, irresistible, fast to make, made with simple ingredients, very healthy and finally not your routine breakfast! Wat else you want, We found the Complete Winner on the Breakfast List which is not so routine! 

Quiche is a savory, pastry crust with a filling of cheese, eggs, meat and vegetables. It is part of the French Cuisine and popular as party food. But in USA, this is mostly known as a fancy breakfast when it is especially made with Eggs and Vegetables. Spinach Quiche is very popular on the Americans Breakfast Table. So here is the miniature quiche recipe, make your own!

Phyllo Shells - 1 package ( count of 15)
Egg - 1 large
Olive Oil - 1 tsp
Minced Onion - 1 Tbsp
Red Bell Pepper - 1 Tbsp
Zucchini - 1 Tbsp
Spinach - 4 to 5 Leaves
Parsley - 1 tsp ( or Chives)
Thyme - 1/4 tsp ( Optional)
Salt - 1/2 tsp ( according to taste)
Black Pepper - 1/4 tsp
Mixed Cheese - 1/3 cup ( I have used four cheese)

Preparatory Steps:
  1. Remove the Shells from Package and arrange them on the Baking Sheet and allow them to thaw for 15 min. 
  2. Preheat the Oven at 375 F .
  3. In a small bowl whisk the egg along with salt and black pepper and set aside.  
  1. In a small non stick frying pan, heat the olive oil. Add minced Onion, Red Bell Pepper, Zucchini, chopped Spinach and saute for 2 minutes until vegetables are tender and becomes soft. Remove from heat and allow it to cool for 1 minute and stir in the Herbs ( Parsley, Thyme, Chives). Now add this vegetable mixture to egg and mix it well.
  2. Fill the Shells with this egg mixture. ( You can spoon in this mixture into shells carefully, do not fill up to top, leave some room on top so that the egg mixture will puff up when you bake these). Now top each shell with some shredded cheese.
  3. Bake these for 12 to 15 minutes until egg is set and cheese is melted. Once shells are done, take them out of the oven and serve warm! 

These One-Bite Quiches are so irresistible, very easy to make with less fuss, makes your morning special with no effort needed. These are loved by kiddos and cherished by grown-ups and party appetizers to please the crowd as well. Njoy!

OneBite Quiche Served with some fruit cut-up for complete Breakfast!
  • You can use any variety of vegetables  like Green Bell Peppers, Asparagus, Shredded Carrot, Mushrooms.
  • I have used Cheese to give more cheesy flavor, if you don't like it you can skip it. 
  • You can add some crushed red pepper or Paprika to make this little bit spicy.  

Check out Some more Few Minute Wonders also!

Hope you have enjoyed this One-Bite Wholesomeness,
Will be back with another quick recipe
Until Then Take Care