Fish Tacos & Rubber Chickens

First off, I am so amazed and inspired at the support that my sister and I received from Ohio State fans last week!  Even though the Easton Barnes & Noble gig got cancelled due to ordering issues (on B&N's part), you all managed to make our very limited book tour into a great success!  Thank you so very much!

Julie and me at the Amos Memorial Library signing.  More pics to come under the "Event Pics" tab.

Today I would like to review one of Norman, Oklahoma's local restaurants - the Interurban.  I know, it seems like forever since I did an eatery review.  Aren't you excited?  I am!  I actually feel like I have a lot to say about this one.  So here it goes...

Taken from the Interurban website here

Once upon a time, I had a hankering for a great, restaurant quality fish dish.  I'm not talking Red Lobster chain food, I'm talking about something different.  Now, I know where to get the best batter dipped Pub fish n' chips in Norman (McNellie's Abner Ale House), but I wanted something baked, or at least not breaded, and not world wide chain produced.  Someone suggested checking out the Interurban, and it occurred to me then, that I haven't ever been there!  For anything!  I checked out their menu online and just knew that now was the time to try it out.

We were greeted with a friendly and professional smile at the door and shown to our seats.  Our waiter was Brian, and he was also very friendly and professional, so already, I'm happy with my service - especially since it was at about 3 o'clock in the afternoon on a weekend.  In my experience, I hardly ever get the best service during off-times (meaning times that are not normal meal times), which gives me a good gauge for seeing the way a restaurant and all its cogs function at their worst.  I always take this into consideration when doing a review when I go, for good or bad.  In this case, it was definitely for the good!

I asked Brian a lot of questions and explained that it was my first time there.  He was very patient and extremely knowledgeable about the menu and the kitchen practices.  I decided to go with Brett's Fish Tacos.  Now, I have to explain that I never in a million years thought I would order anyone's fish tacos. The thought of fish in place of beef or chicken in a taco has brought out such disdain in me, that I could always feel my face actually involuntarily contort at the mere mention of fish tacos.  And yet, this sounded like the very thing I was in the mood for - non-battered fish, and something different.  I was not disappointed with my selection.

From the OK Gazette article titled "All Aboard!"
(This is a fantastic article about the Interurban in OKC. Check it out!)

This dish lived up to the description as well as my expectations, no...exceeded my expectations.  It is described as:

Blackened tilapia in 2 flour tortillas, fresh avocado, shredded cabbage, Monterey jack cheese, pineapple salsa, and bistro sauce.  Served with borracho beans. ~$10.49

I had never heard of borracho beans before so I looked them up before I went.  They are also called "drunken beans" by some, because they are pinto beans cooked in beer, and other flavorings.  Brilliant idea!  Not only was this my first experience with beer beans, but I had never had blackened tilapia before either.  I had only ever had cabbage in its vinegared form, so plain ol' cabbage was also new to me.  I asked them to leave off the bistro sauce because I don't really like mustard-style dressings, and plus, this was already a plethora of new tries for me in one dish.

A-mazing!

The spicy/salty blackened seasonings were quickly cooled by the chilled (and perfectly ripened) avocado and cabbage, and the pineapple salsa balanced the flavors out very nicely!  A pina colada or tropical rum runner drink on the beach would have made everything perfect, but in a land-locked state, I found this fish dish to be most satisfying indeed!  The borracho beans were too tangy for my personal taste, but I could see why they would be appealing to some, especially coupled with this dish.  The quality of Brett's Fish Tacos could not have been better, (and it wasn't even during peek dining hours).  I was truly impressed!

I solemnly swear that I will never again turn my nose up at the mention of fish tacos as long as I live.

That being said, I have a complaint about another time that I visited the Interurban and ordered the not-Brett's Fish Tacos.  Oddly enough, Brian was our waiter that time too, and he was just as fabulous!  I decided to try the Apricot Chicken because it sounded great!

Grilled chicken breast topped with our tasty apricot sauce and sliced almonds, served with wild rice and fresh steamed vegetables. ~$12.89

This was more expensive than I wanted to pay for lunch, but after the amazing fish tacos, I thought it would probably be worth it.  I was so very wrong.  The plate looked good when it was sat in front of me.  It smelled good too.  I tasted a bit of the sauce and it tasted good.  Excitedly, I cut into my chicken, scooped some of the almonds and rice onto the bite-filled fork and put it in my mouth.  This is close to what the chicken's texture felt like:

hiphound.com

Not playin'...not even a little bit.  It was so dense and rubbery and terrible that I could only picture the image of 3 frozen Tyson chicken breasts being pushed together with the force it would take to make a precious gemstone into one single nasty patty.  Seriously.  The quality of that chicken breast was so bad (and I don't mean the chicken was spoiled or anything, I mean that the actual quality was so bad) that I had to call poor Brian over to my table to have him take it back.  People, I don't remember ever sending back a meal because of the quality of meat.  I'm not really even the type to send things back at all, I'd rather just eat what I can and not make a fuss.  However, I've sent things back for toppings not being as I asked, or for something not being done enough, or for something tasting spoiled, but these things don't happen very often.  And I have NEVER had to send back a plate for the meat being such terrible quality with the garnish and sides being so incredibly high quality.  This did not seem possible to me.  I was very nice and apologized to Brian, but I just could not eat it, especially for that high of a price.  I refused to do that to myself.  

Brian was very nice and apologetic and he asked if he could get me something else.  I decided the fish tacos would be the best course of action at that point, because I liked the Interurban and I wanted to leave there feeling happy.  The manager came out and apologized a few minutes later.  He asked if it was the overall dish or something specific, and I told him.  He seemed to make a mental note and apologized again.  The fish tacos quickly made their way to my table and they were the same good quality as they were the first time I ordered them.  I'm not sure why the company would use such a low standard of chicken with such high-quality preparation and other ingredients, but I can tell you that I will not be ordering ANY of their chicken dishes in the near or distant future.

I am excited to try their pizzas though!  They have a Monday night special on their pizzas that I think would be a prime time to give them a go!  

So if you are around the OKC area, please don't let my review of the chicken deter you from trying the Interurban.  They have fantastic staff members, a nostalgic railroad depot ambiance, and the most amazing fish tacos!

Bringing The Stove To Buckeye Grove!

We are getting close to college football kickoff!  Are you excited?  I am too.  The season of tailgating is once again upon us!  Speaking of tailgating, remember last year when I had posted on my Facebook page that I was working on a new cookbook?  Well, the time has come to announce that the new tailgating book is...

The Ohio State University Cookbook!!

Co-written with my sister, this book is my second, and her first, in the line of university themed tailgating cookbooks from Gibbs Smith Publishing.  It is due out on August 1st.  We were super jazzed about getting to do this particular book, because my sister and I are Buckeyes at heart no matter where we live or what we do on our journey of life!  

Julie is an OSU alum with a master's degree in education from Ohio State.  She currently lives in Ohio with her husband and daughters.  I received my master's in professional writing from the University of Oklahoma, and authored Gibbs Smith's OU themed cookbook last year.  However, I was born and raised in Ohio and once a Buckeye, always a Buckeye!

Saw this on a shirt from Donkey Tees.  If you want the shirt, go here.

I will be flying back home for a short time to visit family as well as do a couple of signing events to help promote The Ohio State University Cookbook.  Here is a brief list of upcoming events, but keep checking back on the Upcoming Events Page for the most up to date info:

• Amos Memorial Public Library

          Tuesday, August 13th @ 6:30pm

          230 E. North St.

          Sidney, Ohio

          -In the Art Gallery

Both events will feature samples of some of the recipes from the cookbook, and Julie and I will both be there to sign.  So, stop on by and see us if you are in the area.  We look forward to seeing you!

Gooooo Bucks!

Independence Day With An Accidental Side Of Starfish

First off, I really want to thank those of you who participated in the OU Cookbook Tornado Relief Drive last month.  The money you raised has been sent to those who need it.  So thank you again for your generosity.  Your help is much appreciated!

www.epacha.org

I don't know about you, but the 4th of July has slowly become one of my favorite holidays in my adult years.  Oh, I loved it as a kid too, because there was always a cookout with my family, followed by the men in my family having a few beers then lighting explosives on fire.  So you know, good times.  However, after I grew up and moved away from home, Independence Day just lost it's luster for me.  Suddenly, I realized that I missed going to the fairgrounds, mom spreading out a blanket and setting a paper grocery bag full of popcorn in my lap, and the crowd "ooh" and "ahhhh-ing" in unison after each firework exploded across the night sky.  There was a time in my adulthood when I realized that there were no cookouts, no drunken uncles setting the yard on fire, and no real sense of tradition, which I learned was a very important ingredient in enjoying the holidays - any holiday.

So, I decided to create traditions - cookout, fireworks, fun.  And the only fire in the yard is the controlled one inside the fire pit on the patio.  Now, I host the cookout for lunch every year.  I don't do the grilling, but I do the hunting & gathering, side-dishes, and themed trays.

OMG!  DID I JUST SAY, "THEMED?"

Yes, yes I did.  And we all know how much I LOVE themed things!  I get tickled to death about making themed foods, so Independence Day is something I look forward to these days.  I get excited about seeing what I can come up with that differs from the year before.

This year I decided to sketch out some theoretical food tray ideas, back in June. Nothing too fancy, just themed and fun!

The one on the left is supposed to represent the American flag filled with cheese and veggies.  I took a large baking sheet and covered it in aluminum foil, then laid down a sheet of wax paper...  Wait, wait - time out...

IMPORTANT NOTE: First thing to do whenever you are making a fruit or veggie tray is to thoroughly wash all of your produce and set it aside until it is needed.  

Ok, now that I've covered my important safety announcement, let's continue.  To begin putting this tray together, I sliced up some provolone, pepper-jack, and Vermont sharp white cheddar.  You can use any kind of white cheeses - Havarti, mozzarella, Gouda, etc.  Then I sliced up 2 red bell peppers and picked out some cherry tomatoes.  I layered everything in the form of the flag's red and white stripes then as follows:

• Provolone
• Red peppers
• Pepper-Jack
• Tomatoes
• White Cheddar
• More red peppers

Then I got some blue corn chips and put a couple of handfuls of them in the square of the upper left-hand corner to finish off the American flag look, and ta-da!

The sketch on the right in the concept drawing above was an idea I had for fruit.  I wasn't sure if the fruit tray was going to work, and honestly, I was leaning toward really thinking that it wouldn't.  But, I gave it go.  The first thing I did was slice up some strawberries and laid them down in a border pattern on a round, plastic tray, in order to crate the outline of the star.  Then I put a small ramekin in the center, to hold the place where the dip was going to go.  I then carefully spread blueberries all around the ramekin, inside the strawberry star boarder until it was filled up.  Then, I cut a block of softened cream cheese in half and put one half of it in a small mixing bowl.  I added about a teaspoon of sugar and about a half of a teaspoon of vanilla...then maybe a little more vanilla ;)  Now I'm not talking about that imitation vanilla crap, I mean the real extract, just so we're clear.  Don't use the crap, you're just cheating yourself.  Ok, so then I mixed it all together and spooned the mixture into the ramekin.  Viola!

I had my doubts, but I think it turned out pretty good.  Ok, well, it looks more like a starfish than a star, but hey, I free-handed it so that's the best I could do.  Starfish are pretty too. (Even plastic ones like this one)

tapirback.com

Thanks for reading, and if you have any 4th of July themed dishes that you made this year, and would like to share, please put them in comments below.  Recipes and pictures are always welcome.

Oh, I almost forgot!  Every year I make a cherry pie too with a different pastry symbol in the middle.  This year I decided to stick with the starfish theme.  I haven't mastered (or even gotten close really) the weaving of the crust strips, but it's something I'd like to work on for the future.  Anyway, here's a pic of it:

I hope you had a wonderful 4th!

Oklahoma Tornado Relief Drive - Get Involved, Get A Book

Don't think that I forgot about the Geek Recipe Giveaway winner, ccmidget2003 for her Lightsaber pretzel recipe...because I didn't.  She will be receiving a free autographed copy of the University of Oklahoma Cookbook as her prize.  Congratulations!

It has been a busy and somber time in Oklahoma these past several weeks.  Record-setting tornadoes and severe weather have been raking over the state and there have been many losses, great and small.

Brennan Linsley - AP Photo

My heart goes out to the victims for the devastation they have experienced, and also to those who are doing anything they can to help.  The teams and individuals who have stepped up to assist family, friends, and strangers alike, have been crucial to the recovery process of those affected.

Brett Deering - Getty Images

I would also like to help in whatever small way that I can, so I am going to donate all profits from my University of Oklahoma Cookbook to the American Red Cross and local tornado animal rescue shelters.  If you would like to donate to this cause in this way, please visit my FaceBook page and send me a private message.  I will let you know where you can send a check.  I have a limited personal supply and this offer is only through me, not my publisher (Gibbs Smith) or Amazon, Barnes & Noble, or any place else that sells my book.  I am selling them for $15 each (autographed and personalized if you would like) plus shipping.  Anyone is welcome to donate more than the asking price, and be assured that any amount over the $15 (plus shipping) will be fully donated to the above mentioned entities.  This fund-raising event will end by June 30th, or whenever I run out of books, whichever comes first.

Father's Day is coming up, so why not get Dad a great tailgating gift, plus help out those in need at the same time?  For more information about my personal experiences with the Oklahoma tornadoes, as well as why I choose to support the American Red Cross, see the Sidney Daily News article from my home town newspaper in Ohio under the "Articles" tab above.

Thank you for your continuous support!

Geek-Themed Food & A Free Giveaway

Happy May, Everyone!  The first week of May is generally a happy time for geeks.  During that week there are at least 2 fantastic happenings to celebrate, and look forward to: Free Comic Book Day, and Star Wars Day.  This year, they just happened to fall on the same day...

I know, right?  For those of you not up on your geek history, it's ok, I can help.  Free Comic Book Day started in 2002 as a promotional event to introduce new readers to the wonderful world of comics.  It's main purpose today is the same, to get new readers into independent comic shops, to say thank you to repeated customers, and to bring back any wayward souls who lost interest in comics somewhere along the way.  And for those of us who have been in all 3 of those categories at one time or another, I can tell you that Free Comic Book Day is an event to look forward to!  You get up in the morning (yes, I said morning...on a Saturday, even though FCBD morning doesn't actually start until 9:30 or 10am for me), gear up with your best or cleanest geek gear, and get to your local comic book shops right when they open.  Some even line up a bit before opening, but I haven't done that yet.

I am fortunate enough to have 2 local comic book shops left in Norman that I go to, and even though some of the chain stores participate, I don't go to them for this day - it just doesn't feel right.  Some stores not only give away free comics, but also free swag of some sort: buttons, posters, back issues, key chains, and other promotional items.  Sometimes you will even find comic book authors and artists at these events to sign or draw something for you.  Talk to them, ask questions, say "Thanks for adding to the creative force," or whatever, they would love to visit with you.  I look forward to Free Comic Book Day every year!  Here's Hugh Jackman, encouraging you to go...and plugging his movie...

Now, you are probably asking yourself why is May 4th also known as Star Wars day? even though technically May 25th is actually Star Wars Day Well, maybe this will help:

Ha! Get it?  It's punny.  No?  Ok then, if you're still confused go here and read all about it.  There's also this for the day after...

"Ok, come on, Jen, what's this have to do with food?"

(See, I knew what you were thinking.  I used the fourth force.)

Alright, well, I LOVE Star Wars and all things geek, and I LOVE hosting parties for whatever reason.  So I thought that I might try and see what kinds of foods I could come up with for next year's May 4th celebration, if I should decide to host one.  Now, if you do an internet search for things like "Star Wars themed foods" or "Star Wars party ideas" you will find lots and lots of creative names and foods related to Star Wars.  I wrote many of them down as well as came up with a few of my own.

Yoda-dillas: Chicken quesadillas made with spinach tortillas cut into Yoda shapes using one of these nifty Yoda pancake molds.

Boba Fettuccine: Fettuccine Alfredo 

Coruscant Crescents: Ham and cheese sandwiches on crescent rolls

Padawan-tons: Cream cheese wantons

Padme Popcorn: Different flavors of popcorn

Snips' Chips: (an homage to the Clone Wars) Different types of chips tossed together in a bowl

Skywalker Scones: Homemade scones

Corellian Calzones: Homemade pizza pockets

Gaffi Taffy:  Different flavors of taffy

So, I made a few different dishes this weekend to get some tested ideas out...well, more into my belly.  Friday night I made Han Burgers, Vater Taters, Mon Mac N' Chesse, and Aurra Sing Green Beans.  Other people came up with Han Burgers and Vater Taters, but the rest of the names, I thought fit the bill.  Everything turned out wonderful except I tried to cut the Han Burgers in the shape of a Millenium Falcon with one of these sandwich cutters:

Yeah, mine did NOT look like that.  However, I'm pretty sure they were meant more for the PB&J type of thinness, as opposed to my 1/4 pound stacked and dressed burger patty on a dense bun.  I meant to get a pic of them, but was so hungry I forgot :/  Even though the Han Burgers were not picture-perfect, they were still good.  For the Mon Mac N' Cheese, I just took a box of Kraft Three Cheese something or other, and added some pepper jack, colby jack, and American cheese to it with some half-n-half.  I know, all of my recipes are super good for watching your weight! I obviously know nothing about dieting.  And the Aurra Sing Green Beans, are just seasoned French cut green beans.

Saturday, I tried the Corellian Calzones.  I got frustrated with trying to manipulate the pizza dough and smashed the first one up.  Then I realized that a floured surface makes all the difference in the world, and the rest were made with happy feelings of accomplishment.

Sunday, I spent the afternoon roasting a Bantha in the crock-pot   Ok, it wasn't really Bantha, I mean, they aren't even in season right now.  It was just a pork roast with some seasonings.  When it was cooked I pulled the pork apart then put it back in the crock-pot with BBQ sauce for another half and hour and called it BBQ Bantha.  By the way, this recipe can be found under the title of "Sooner Sliders" on page 27 of the University of Oklahoma Cookbook, if you would like the full details.  

And for dessert, I made Thermal Detonators, which were really just Oreo Truffles.

And now for the... 

***FREE GIVEAWAY!***

Here is the challenge: you have until May 25th (The Original Star Wars Day) to come up with an original recipe that has a geek-related theme.  REMEMBER - IT DOES NOT HAVE TO BE STAR WARS...It doesn't matter what genre it comes from, as long as it is geeky and fun.  If you need some ideas about what would fit into that category, just go to ThinkGeek and get your creativity flowing!  Post your entries below in the comments and a winner will be chosen next month to receive a free signed copy of my University of Oklahoma Cookbook!

Good luck!  And may the force be with you!

Green Stuff

So, how was everyone's string of spring holidays?  Are we out of them?  Already?  I think we could always use more holidays, myself - for vacation day purposes, yes, but mostly because of the fact that holidays are themed.  And I LOVE themes!

Traditionally, I will cook something like Irish stew for St. Patrick's Day, but this year I wanted to do something different.  (Plus it was way too warm for stew in my neck of the woods that day).  So I got another brilliant idea from Mr. Gordon Ramsay to make herb-crusted lamb.  His recipe was for a rack of lamb, but all I could get a hold of were lamb loin chops.  No biggie.  Anyway, I thought, "Yeah, it's lamb, and it's coating is green - I've got the St. Patty's Day theme nailed!"

And I did, for the most part, (it wasn't as green as I thought it should've been after I cooked it).  I served it with some golden potato and garlic mash, and it was all very lovely.  But when I started eating it, I came to a very sad conclusion...I just don't like lamb :(

I've put lamb in my stews, I've fried it, baked it, and herb-crusted it, but I can honestly say that even though I'll eat it if I have to, I don't really care for the natural flavor of lamb at all!  I know, I made myself sad.  I know it sounds silly to be sad about not liking something, but I really really wanted to like it!  However, I do LOVE gyro meat!  Mmmmm.  It's probably because the lamb is sometimes mixed with other meats and is always loaded with awesome Mediterranean seasonings.  I don't even care what it is, it's good.  Period.

Even though I was all very distraught at first at the realization that I don't like lamb, I started feeling better about it for a few reasons:

1. Lamb is EXPENSIVE!!!
2. It is difficult to find, as opposed to some other meats that I like better.
3. It is nearly impossible to find off the bone unless it is ground (at least where I am), so if you need lamb for stew, you have to buy it in chops, (paying for the bone weight, mind you) and cut it off the bone.  Which isn't pretty because the meat is so tender that it stretches and you don't even get that much meat per chop.
4. Did I mention that it is crazy expensive for what little meat you get?
5. It tastes like it's going bad to me, even when it is fresh.  I just don't care for the flavor, and it doesn't look like it will grow on me any time soon, much to my dismay, so I've decided to accept it.  Even though I'm convinced I should like this meat!

Message to self - It's okay if you don't like it.

Speaking of lamb, does anyone have a traditional Easter meal that they cook?  My family always had baked ham, red-eye gravy (gravy is always an important "side dish"), some sort of veggie like green bean casserole or scalloped corn, dinner rolls, pie, coconut cake, and what is referred to as "Green Stuff."  Apparently, I later learned in my adult years, "Green Stuff" is known to the general public as lime ambrosia.  It looks like this, only it's green...

"Redbud Ambrosia" - p.59 in The University of Oklahoma Cookbook

The ingredients are the same for both, accept for the red one is made with cherry Jell-O and the "Green Stuff" is made with lime.  It's an easy, tasty dessert that is a really great ending to an amazing meal.  Not too heavy, and not too sweet. Well, it IS sweet, but not crazy overboard sweet like some of the richer desserts can be.

I will be having a give-a-way contest soon.  Be sure to hit the "Join This Site" button under the "Followers" heading on the right of this post, so that you don't miss your chance to win an autographed copy of the University of Oklahoma Cookbook!

Sunday Lupper Adventures - Take 2

Ok, I have power now, so Sunday Lupper Adventures continued...

So, the Sunday after Salmon en Croute, I tried another fish recipe.  I just made it up based on what I had on hand.  I call it, um...how about White Fish Dish?  No, no that's terrible, I'm not calling it that.  Ok, I got it - Panko Herb Crusted Flounder.  Yeah, we'll call it that, because that's what it was.  For those of you who follow me on Facebook, you already got a glimpse of the "recipe", but for those who didn't, here's what I did:

Panko Herb Crusted Flounder
Ingredients:

• 2 pieces of flounder (thawed, if frozen)
• 1.5 TBLS. of butter
• About 1 TBLS. of fresh basil (chopped)
• About 1 TBSL. of fresh dill (chopped)
• 1 tsp. of fresh thyme
• 1/4 cup of Panko crumbs
• 1 TBLS of shredded Parmesan cheese 
• 1/2 tsp. dried parsley
• Salt & Pepper to taste
• Lemon for garnish

In a small bowl, melt the butter and then add in the basil, dill, and thyme.  Then add the Panko crumbs and Parmesan cheese and stir until thoroughly blended.  Spray a baking dish generously with cooking spray (I used Olive Oil Pam) and add the fish fillets to the dish.  Spread the Panko mixture on top of the fish, then add salt and pepper and sprinkle with parsley.

Bake, uncovered, for about 15 minutes at 425 degrees.  Cut up a lemon for garnish, or to squeeze on the fish after it is cooked.

Remember the herb new potatoes and sauteed garlic broccoli that I made to go with the Salmon en Croute?  Well, turns out, it's good with this as well.  So if you need some quick and healthy sides, these will do the trick.  Or you can steam some broccoli florets and season with sea salt and a little cheese, which is also tasty.

***Even with the sides, this meal only takes about 20-25 minutes from start to finish.  AND it is totally good for you too!  You can't beat that.***

And of course, I have completely forgotten to take a picture of any of these dishes, so I will have to do that next time I cook them and upload them onto here in place of this awesome string of words!  YAY!  (I will most likely forget to do this, so don't be shocked)

Alright, by the time the next Sunday had rolled around, I was tired of making fish and decided I needed to make my own quesadillas. Love them in Mexican restaurants, but I never tried making them at home, so this was my chance!

I'm sure I could perfect measurements and all that jazz, but honestly, some things are just better when you throw them in together and use measurement descriptions like "pinch of," and "fist full," and "tittle," (which is a word I always just thought my mom made up, but it turns out that it is actually in the dictionary, so...I know, who knew?).  Also, there is my personal favorite cooking phrase that my grandma uses, "until it looks right."  Ok, so here's what I did:


Quesadillas
Ingredients:

• 3 chicken breasts (cut into chunks)
• Olive oil
• 1 sm can of Rotel tomatoes and green chilies
• 1/2 each of Green and Red bell peppers (seeded and chopped)
• Colby-Jack and/or Cheddar-Jack cheese
• Pepper-Jack cheese
• Fresh cilantro (finely chopped - or as small as you want to do)
• 1 sm lime - for juice
• Taco seasoning
• Paprika
• Black pepper to taste
• 4 flour tortillas (or more if smaller than 8")
• Cooking spray

Heat about a TBSL of olive oil in a medium skillet, on medium heat.  Add the chicken, a bit of lime juice, cilantro some black pepper, paprika, and a light sprinkle of taco seasoning.  Turn as needed, and add more olive oil if needed.  Cook until chicken is tender and no longer pink in the center (or you know, 'til it looks right).  Remove the chicken and set to the side.  In the same skillet add a bit more olive oil and saute the green and red peppers until tender. Add in the can of Rotel (do NOT drain), a bit more cilantro and about a cupped palm-full of taco seasoning.  Add the Stir until all ingredients are well blended and add the chicken back into the pan.  Remove pan from burner and set aside.

Using the same (already hot) burner, get a large skillet and let it warm up a bit.  Get out 2 tortillas and spray one side of each with the cooking spray, and go ahead and spray just a bit in the skillet, but don't overdo it.  Ok, once the skillet is hot lay one of the tortillas spray side down.  Quickly layer on the pepper-jack, then a little Colby/cheddar-jack, then half of the chicken mixture, then more Colby/cheddar-jack. Place the other prepared tortilla on top, spray side up.  When the cheeses on the bottom get melting pretty good, use a wide spatula and slip it under the bottom of the quesadilla.  

Now here's the tricky part - you can use your free hand and place it on top to help with the flip, but be careful not to burn yourself...as I have never done many times.  I however, find it a little easier to flip the quesadilla by lifting it with the spatula, then tipping the skillet sideways, then in one swift ninja-like motion I flip the quesadilla while bringing the pan down level.  Either way, if you have my luck, you will lose some of the filling (just shove it back in there), the tortillas will be cockeyed (adjust it quickly after the flip the best you can), and you are about to set off the smoke alarm because you lost some cheese-covered pepper to the burner, (it's ok, just wave a dish towel around under the smoke detector and it will shut off).  Ta-da!

When that side is done, remove the quesadilla from the pan and cut into four's with a pizza cutter.  Then make the second one the same way.  Only, maybe a little better now since you've had practice with the flip?

***Leave out the chicken to make fantastic veggie quesadillas!***

Serve these with some refried beans and tortilla chips on the side and with salsa for dipping.  If you want to make a quick and easy fresh salsa from scratch, see page 44 for the recipe to Sooner Nation Salsa in the University of Oklahoma Cookbook!

More to come about what I attempted to do did for St. Patrick's Day Sunday Lupper!

As always, thanks for reading!