Jacque Made: a place to share my creative side.

These Bobby Flay quesadillas are so delicious. The chicken is full of flavor from being marinated, and the veggies add so much flavor, too. Add some yummy guacamole and salsa, and you'll be one happy lady or man. (I made mine with grilled mushrooms instead of eggplant, since I love mushrooms and had them on hand.)   What the filling looks like if you make them open faced... so delicious! Ingredients Marinade: 1/4 cup olive oil 2 jalapenos, coarsely chopped 3 tablespoons chopped cilantro 3 cloves garlic, coarsely chopped 1/4 cup fresh lime juice 2 (8-ounce) boneless, skinless chicken breast Salt and freshly ground pepper Caramelized Onions: 2 large red onion, finely sliced 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 tablespoon finely chopped cilantro Salt and freshly ground pepper Grilled Eggplant: 1 Japanese eggplant, sliced lengthwise into 1/4-inch thick slices Olive oil Salt and pepper Package of sliced por...

This sandwich recipe from Kelsey Nixon has the perfect balance of flavors and textures. I love it so much, the first time I made it for dinner I ended up eating it for lunch and dinner the next day, too. I couldn't get enough!!   It's not too spicy, but has enough kick to satisfy. I also love that you make this meat in your crockpot. It's so easy to just throw everything in, and then assemble your sandwiches at dinnertime. Ingredients : 1/4 C. hot sauce 1/4 C. Worcestershire sauce 2 Tbsp. molasses 3 cloves garlic, minced 1 yellow onion, chopped 14 oz. can tomato sauce 2 lbs. boneless, skinless chicken breasts salt and freshly ground pepper 6 hamburger buns, split and toasted (I like to eat it on an Orowheat sandwich thin bun) Celery leaves, for serving Blue Cheese Aioli, for serving, recipe follows Blue Cheese Aioli : 1/2 C. crumbled blue cheese 1/3 C. mayonnaise 1 tsp. fresh tyme leaves 1 clove garlic, minced (I usually add a few teaspoons...

 I make this meal so often; I love it. It's so tasty and satisfying. My friend, Elizabeth is the creator of this recipe. I love all of her recipes. Check out her blog here.  Here's the recipe . 4 chicken breasts (I actually like to slice two breasts in half because they're so large) 4 slices Swiss cheese 2 avocados, sliced 2 tomatoes, sliced 4 Kaiser rolls (or hamburger buns) - I like to use Orowheat Sandwich Thins, toasted 1 lime Dressing (recipe below) Drizzle chicken breasts with canola oil and season generously with salt and pepper (you can also marinate the chicken in lemon/lime juice, oil and salt and pepper for a few hours but I often don't think ahead that far in advance). Grill chicken until almost done (this takes me about 10 minutes because I half mine). Place cheese slices on top of each breast for the last few minutes of cooking until melted and bubbly. Remove from grill and squeeze lime juice over the chic...

I've been on the hunt for healthy and yummy recipes. Here's a Bobby Flay recipe I love that fits the bill perfectly. I tweaked it a bit by adding some fat free refried beans to them and by topping them with homemade salsa. These are so light, fast, and delicious! Here's the printable Shredded Chicken and Tomatillo Tacos with Queso Fresco Ingredients: 6 tomatillos, husked and washed 1 serrano chili olive oil 1/2 small red onion, coarsely chopped 1 cup chopped fresh cilantro juice of 1 lime 2 Tbsp. honey 1 1/2 cups shredded rotisserie chicken 8 blue corn tortillas (I used white corn tortillas) 1 cup crumbled queso fresco 1 can fat free refried beans, warmed cilantro for garnish salsa (recipe below) Salsa Ingredients: 1 lg. can of crushed tomatoes 1 bunch green onions, chopped 1/2 bunch cilantro 1 small can diced green chilies garlic salt, to taste Blend all ingredients except garlic salt in a blender or food processor. Ad...

I've been doing the Jillian Michaels' exercise DVD's for months now. I thought I'd give her recipes a try to that came with the DVD's. This recipe was so tasty. I really loved it and will definitely make it again. Ingredients : Spinach & Ricotta filling: 1 C. part-skim ricotta cheese 1/3 C. reduced fat organic Parmesan cheese 1/4 tsp. garlic powder 1/4 tsp. freshly ground pepper 1 (10 oz.) package frozen chopped spinach, thawed, drained, and squeezed dry 1 large egg Chicken: 6 (6 oz.) skinless, boneless chicken breast halves 1/2 cup dry white wine (I just used chicken broth) Directions : Preheat oven to 350 degrees. To prepare filling, combine all filling ingredients. To prepare chicken, place each chicken breast between two sheets of heavy duty plastic wrap, pound to 1/4 inch thickness using a meat mallet or rolling pin. Divide and spread filling evenly over chicken breasts. Roll up jelly-roll fashion. Tuck in sides. Place chicken, s...

Sometimes I just want something different for lunch. A salad or sandwich isn't cutting it. This recipe I found in my Jillan Michaels' DVD program is awesome. It's super tasty, heatlhy, filling, and hits the spot every time. Ingredients : 1 tsp olive oil 1/4 lb. skinless, boneless chicken breast, cut into bite size pieces 1/8 C. chopped white or yellow onion 1 garlic clove, minced 2 Tbsp. barbeque sauce 1/4 C. black beans, drained 2 Tbsp. shredded cheddar cheese (reduced fat is a good option if you're watching fat intake) whole grain tortilla (I like the Guerrero brand) 1-2 Tbsp. low fat sour cream sliced red onion, sliced tomato, green leaf lettuce, and cilantro for toppings Directions : Heat oil in a nonstick skillet mover medium heat. Add chicken, onion, garlic, and cook for 8 minutes or until chicken is done, stirring constantly. Stir in barbeque sauce and beans, and cook for 5 minutes or until thoroughly heated. Warm tortilla according to package ...

This Kelsey Nixon recipe really hits the spot. The croutons are a surprising ingredient and so tasty! And you all know I love me some roasted potatoes! I think chicken thighs are always a good idea as well.  Here's the printable recipe . Ingredients : 1/2 baguette, cubed 12 oz. small red new potatoes, halved canola oil 8 bone in chicken thighs, skin on kosher salt freshly cracked black pepper 1 large yellow onion, sliced 6 cloves garlic, peeled and smashed 12 oz. heirloom baby multi-colored carrots, or baby carrots, scrubbed and tops removed 2 lemons, cut into wedges 1 small bunch fresh lemon thyme or thyme sprigs fresh parsley leaves for garnish Directions : Preheat the oven to 325 degrees F. Place the cubed baguette on a sheet tray and bake 10 minutes to dry out. Reserve. Add the potatoes to a pot of simmering water and simmer until you just take the bite off, 10 minutes (we will cook these again in the skillet). Remove and reserve. Turn up the ove...

So, my family has all been under the weather lately. It's been no fun at all. The only thing that sounded good for dinner yesterday was this: Tyler Florence's Chicken Noodle Soup . It was heaven sent. I even got Jason to eat it! Ingredients: 2 Tbsp. extra virgin olive oil 1 medium onion, chopped 3 garlic cloves, minced 3 medium carrots, cut diagonaly into 1/2 inch thick slices 3 celery ribs, halved lengthwise, and cut into 1/2 inch thick slices 4 sprigs fresh thyme 1 bay leaf (I used dried, since I didn't have fresh) 2 quarts (8 cups) chicken stock (I used Rachael Ray's store bought chicken stock -- it was YUMMO, as Rachael would say) 8 ounces dried wide egg noodles 1 1/2 cups shredded cooked chicken kosher salt and freshly ground pepper 1 handful fresh flat leaf parsley, finely chopped Directions:  If you don't already have shredded cooked chicken on hand, I either cook some boneless skinless breasts on low in the crockpot wi...

These are Giada DeLaurentiis recipes that are so tasty! I always make them together, (the way she suggests), as they compliment each other so well and they both bake for the same amount of time at the same degrees. If you have people in your family who are weary of eating chicken off the bone and with skin, I suggest making the chicken as directed, then pulling the chicken from the bone, removing the skin, and serving it that way. (I've tried marinating boneless, skinless breasts and cooking them, but it doesn't taste as good.) Isn't this meal pretty? The food is just as delicious as it looks! ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE 1/4 cup balsamic vinegar 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 2 garlic cloves, chopped 2 tablespoons olive oil Salt and freshly ground black pepper 1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use) 1/2 cup low-salt chicken broth 1 teaspoon lemon zest 1 tablespoon chopped ...

I have to admit that I've been in a total cooking slump lately... cooking the same ol' stuff over and over. Thankfully Jaime introduced me to this recipe. And I have to say, I am in love. It's so tasty and so worth any extra time put in to making it. Try it soon! You'll fall in love, too. Rachael Ray's Pecan Crusted Chicken Tenders with Tangy Maple Syrup Dressing Ingredients: Vegetable oil, for frying 1 1/3 to 2 pounds chicken tenders Salt and freshly ground black pepper 1 cup all-purpose flour 2 eggs, beaten with a splash of milk or water 1 cup plain bread crumbs 1 cup pecans, processed in food processor to finely chop 1/2 teaspoon nutmeg, freshly grated or ground 1 orange, zested Dressing: 1/4 cup maple syrup 1/4 cup tangy barbecue sauce 1 navel orange, juiced 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 3 hearts romaine lettuce, chopped 6 radishes, thinly sliced 6 scallions, trimmed and ch...