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Fruit ‘n Honey Sticky Buns Wreath

Fruit n Honey Sticky Buns Wreath

Wake up Christmas morning and pop this pretty-as-a-picture bread in the oven for a fresh-baked breakfast treat. Its jolly simple to make with frozen bread dough, dried apricots, golden raisins and tart cherries, plus a touch of  gooey cinnamon sugar and honey.  No special pan needed, just a round baking dish and a small oven-proof bowl to hold the wreath shape.  Prep the night before and let rise in the refrigerator, or fill and roll in the morning using thawed bread dough.

Need something else for your morning menu? Rosie’s Potato Kale Hashbrowns mix together in minutes with frozen hashbrowns, and Rita’s Waldorf Salad with tangy orange dressing is fresh and crisp.  I like the salad with a dark red skinned very aromatic apple I bought recently at Whole Foods called Black Arkansas, a mid-19th century variety related to the winesap apple family.

However you enjoy your holiday morning, we wish you a Merry Christmas!
Print This Recipe

Fruit ‘n Honey Sticky Buns Wreath

Prep time: 15 minutes plus dough thawing time    Bake time: 30 minutes
Serves 10-12

1        pound frozen bread dough, thawed
2        tablespoons butter, softened, plus butter for pan
2        tablespoons granulated sugar
1        teaspoon cinnamon
3        tablespoons honey
3/4    cup Sun-Maid Apricots, chopped
1/4     cup each Sun-Maid Golden Raisins and Tart Cherries
1        egg, beaten (optional)
Dried apricots and cherries for decorating

Butter a 9-inch round cake pan, leaving center of pan clean. Place a small oven proof dish (such as a 6-oz glass Pyrex) in center of pan.
Roll dough to a 14 x 10-inch rectangle on a floured surface. If dough springs back, let rest 5-10 minutes then continue rolling.
Spread 2 tablespoons butter evenly over dough. Combine sugar and cinnamon in a small bowl. Sprinkle cinnamon sugar and drizzle honey evenly over dough.
Scatter apricots, golden raisins and cherries over dough to within 2 inches of one long edge. Starting at fruit covered long edge, tightly roll dough and pinch closed along opposite side.
Slice into 16 equal pieces. Overlap slices in a ring, surrounding center dish. For a glazed crust, beat egg with 1 tablespoon water and lightly brush over dough. (Can cover and refrigerate overnight; remove from refrigerator 20 minutes before baking.)
Bake in preheated 350ºF oven 25-30 minutes until golden brown. Immediately turn out onto a plate; invert onto another plate so browned top side is up. Use two apricots and a cherry for a “bow”, and sliced apricot for “ribbon”. Place on wreath. Serve warm or cool.

Recipe by Rosemary Mark for Sun-Maid Growers. Photo by Kelly Burgoyne www.kellyburgoyne.com 

Posted in Breads, Rosie's Kitchen | 4 Responses

Better Biscuits with Bitters

Biscuits drop typeHardly anything is more satisfying than homemade biscuits warm from the oven. So what’s special about these? Angostura bitters! Like so many foods, Angostura adds flavor depth and complexity — an umami of sorts — that raises these biscuits above your everyday fare.  And, for variety, these biscuits have more than one personality:  They can be dropped by the spoonful onto the baking tray, or with a bit less milk, rolled and cut out. They can be savory, or a bit sweet (Orange Currant Biscuits below). Whichever you choose, they are easy to make and perfect for breakfast, brunch or dinner. They stay fresh in the fridge for several weeks in a covered container. Just warm up in the toaster oven.

Print This Recipe
Prep Time: 25 minutes   Bake Time: 13-14 minutes
Makes 14 drop biscuits   or    12 cut-out biscuits

Angostura Drop Biscuits

2          cups flour
2          tsp. double-acting baking powder
2          tsp. sugar
1/2       tsp. salt
6          Tbsp. butter, room temperature
1          cup whole milk or 2%  (2/3 cup milk for cut-out biscuits)
1          Tbsp. Angostura aromatic bitters

Preheat oven to 400°F.  In a large bowl, whisk together flour, baking powder, sugar and salt.
Cut butter into slices. Add to flour, cutting in with two knives, or use a pastry blender or your fingers, until mixture looks like coarse crumbs.
Stir together milk and Angostura bitters. Add to flour mixture and gently stir until moistened. Do not over-mix.
Drop batter by the heaping spoonsful onto baking sheet; let rest 5 minutes. Sheet tray does not have to be greased.
Bake 13-14 minutes or until lightly golden. Serve warm.

Rolled Cut-Out Biscuits

Proceed as above, using 2/3 cup milk for either the savory, or sweet variation (below). Dough will be on the moist side, but should form into a ball with your hands. Place on a well-floured surface and knead 10-15 times, sprinkling with extra flour so that dough is not sticky. Roll or pat out to about 1/2” thick. Cut into rounds with a 3” cookie cutter or rim of a glass. Place rounds on sheet tray. Fold over remaining dough, knead once or twice and roll out. Cut rounds until dough is used up. Bake 13-14 minutes. Serve warm.

Orange Currant Drop Biscuits

Use 2 Tbsp. sugar (instead of 2 tsp.), 1/3 cup currants, zest of one orange and 1 Tbsp. Angostura orange bitters.  Add the sugar to the flour, baking powder and salt; whisk together. Cut in butter. Stir currants into flour mixture. Add orange zest and Angostura to the 1 cup milk; stir. Stir into flour mixture. Do not over-mix. Drop batter by heaping spoonsful onto baking sheet. Let rest 5 minutes. Bake 13-14 minutes or until lightly golden. Serve warm.

Biscuits, both types

Biscuit variations

Nutrition per Basic Drop Biscuit (14 biscuits total):  130 calories, 2g protein, 16g carb, 6g fat, (3.5g sat. fat), 15mg chol, 190mg sodium, 0g fiber

Nutrition per Orange Currant Drop Biscuit (14 biscuits using 1/3 cup currants and 2 Tbsp sugar):  140 calories, 2g protein, 20g carb, 6g fat, (3.5g sat. fat), 15mg chol, 190mg sodium, 1g fiber

 Recipes and photos by Rita Held for Angostura USA

Posted in Breads, Rita's Kitchen | 5 Responses

Chard & Ricotta Galette Made Easy

Chard Galette


I was making this Chard & Herbed Ricotta Galette from Eating Well Magazine, when I heard from Rita she wouldn’t have time to post. We needed a new recipe to follow my Halloween post – gasp, it’s nearly Thanksgiving but retail tells us it’s Christmas!- so I thought of my posts about existing recipes. There are so many enticing recipes to try, why always re-create?! Of course, adding one’s own preferences or spin on a recipe is part of the fun, and tailors the food to our tastes. Or ingredients on-hand.

I had chosen this recipe because of the attractive magazine photo (more styled than mine above) and surprisingly I had all the ingredients. There wasn’t much I planned to change in the recipe either. Ok, slight variation on the ingredients (did I ever say how hard it is for me to follow recipes??). Here are my adaptations:

  • Frozen kale instead of fresh chard (very handy when I’m not laden with big bunches of fresh greens from Riverdogfarm CSA).
  • Whole milk instead of part-skim (I had an open container from another recipe which always bugs me as it usually goes bad).
  • One large onion instead of two but how large is a ‘large’ onion anyway? My onion was 12 oz. or 3 cups sliced. The Handbook of Food Preparation says 1 lb = 3 large onions. I think it’s out of date Ask. com sounds more like it, 8 oz. for a medium onion. (so I was 1 onion short).

I got to work, snapped some pictures while I cooked (yes, the family was patient), and also tested a pan liner called COOKINA®.  (available on-line and at Home Depot) that was provided to me as a sample. Cookina liners replace parchment, foil and wax paper (reducing waste) and eliminate pan sprays (which I think can impart off flavor). COOKINA® liners are thin, sturdy, re-usable and easy to store rolled into the COOKINA® ring as shown in the photos. I also discovered the liners are great for rolling pie dough, which means an all new way to roll my short-cut pie crust and I’m very excited about that!

Rolling Pie Dough on Cookina

Place a damp paper towel under Cookina sheet to prevent slipping.

 The galette dough transferred from counter to pan on the COOKINA® pan liner. SO EASY!

Fill and fold, right on the liner in the pan.
Kale Galette (7 of 7)

Bake to golden brown. No mess on the pan. Easy-wash COOKINA® pan liner.
Kale Galette (8 of 7)

The galette was enjoyed by my tasters (husband Bernie and daughter Anna Lai, home for Sunday dinner). It is chock-full of cheeses and veggies, with a light and slightly crunchy cornmeal crust. Perfect for a simple vegetarian meal, and leftovers reheat easily in a toaster oven.
Click here for the recipe in Eating Well Magazine.

And to you kind readers who have read this far, what do you think about this more lengthy style of post? Rita and I have been blogging together for nearly 5 years with the motto of  ‘less talk – simply recipes’ to share the many recipes we create for clients and ourselves.  We realize there is plenty to read on the web and elsewhere in your life, and appreciate that you stop by GetCookingSimply. To let us know if you like this style or our ‘less-talk’ posts, or a variety, just click on the leave a comment link below to respond. Thank you!

Posted in Entrees, Rosie's Kitchen, Vegetarian | 11 Responses

Halloween Spider Cookie Pops

Spider Cookie Pops

Looking for some simple Halloween party treats? Don’t let these creepy-crawly chocolate raisin cookies scare you – plump raisins make the best ‘spiders’. Just glue raisins with frosting and draw icing ‘legs’.  Share the baking fun with the kids and get creative with colored frosting and raisin faces,

Halloween Cookie Pops

and how about chocolate-y tombstone brownies too!

Tombstone Brownies

Then scare up these easy Pumpkin-Raisin Party Cupcakes

Pumpkin Raisin Party Cupcakes

and some Apricot Snack Mix for your favorite boys and ghouls. And of course, carve a pumpkin. Check out Rita’s oddball pumpkin carving for a twist on the traditional jack-o-lantern face.
Print This Recipe

Halloween Spider Cookie Pops

Makes about 32 cookies     Prep time: 15 minutes      Bake time: 24 minutes    Plus decorating time.

1        cup butter or margarine, softened
1-1/2   cups firmly packed brown sugar
2        eggs
2        teaspoons vanilla
6        ounces (1 cup) semi-sweet chocolate pieces, melted
2        cups all-purpose flour
1        teaspoon baking soda
2-1/2   cups quick oats or regular oats
1        cup Sun-Maid Natural Raisins
about 3 dozen Popsicle or craft sticks

Decorating Glaze (recipe below)
Colored icing tubes or pens

Heat oven to 350°F. Grease cookie sheets or line with parchment paper.
Combine butter, brown sugar, eggs and vanilla; beat until well blended.
Stir in melted chocolate, then flour and baking soda.  Mix well.
Mix in oats and raisins.
Space sticks 4-inches apart on baking sheet.  Drop a rounded 2-inch ball of dough onto the end of each stick.  Butter the bottom of a glass, dip in flour, and gently press cookie dough to 1/2-inch thickness.  Repeat with remaining dough.
Bake at 350°F 10-12 minutes until slightly puffy and firm on the edges.  Cool on pan 3 minutes.  Remove with spatula to cool on wire racks.

Decorating Glaze:
Melt 1/2 cup butter in a medium saucepan.  Add 1/4 cup milk.  Gradually whisk in 1 pound (about 3-1/2 cups) powdered sugar. (Sift sugar first if it is very lumpy.)  Stir vigorously with a fork for 3-4 minutes until mixture turns white and opaque. Mixture should be thick, smooth and pour able; add more milk or sugar if needed. Working quickly before glaze stiffens, generously spoon glaze over cookies allowing excess to run off edges. Let set until dry to the touch.  Decorate.

Short-cut method: Add food coloring to purchased frosting.  Spread on cookies. Use icing tubes to pipe on spider webs.  Make a spider using a raisin for the body and icing for the legs.

Make-ahead refrigerator cookies:
You can use this dough for a slice-n-bake cookie. Shape dough into a 1-3/4 inch diameter log.  Wrap in plastic and refrigerate up to one week, or freeze for longer storage.  Slice 1/2-inch thick rounds.  Place on baking sheet on sticks and bake as directed above.

Original recipe for Sun-Maid Growers. Top cookies photo by Susan DeVaty. Cupcakes photo by Kelly Burgoyne.

Posted in Desserts, Rosie's Kitchen | 2 Responses

Pumpkin Soup — Simple & Savory


Pumpkin SoupCanned pumpkin is pure and nutritious. It needs a flavor boost though. So to make this yummy soup I added a bit of onion, garlic and rosemary, plus a generous splash of Angostura aromatic bitters.  Other pumpkin ideas: The best pumpkin pie ever (Rosie says it’s the only way she’ll bake pumpkin pie now!). It’s my close adaptation of the classic recipe on the Libby’s canned pumpkin label, with the addition of Angostura of course. It’s pumpkin pie heaven — really.  More pumpkin ideas:  Try Angostura orange bitters in pumpkin bread, pumpkin custard, flan or crème brûlée. Start with 1 teaspoon, then add more to suit your taste.

Print This Recipe

Pumpkin Soup

Makes 4 servings (1-1/4 cup each)     Prep time 10 minutes  Cook time 15 minutes

3        Tbsp. butter
1         medium yellow onion, thinly sliced
2         cloves garlic, sliced
1/2      tsp. dried rosemary, crushed
1         can (15 oz.) pure pumpkin
4         cups (32 oz.) chicken broth or vegetable broth
1         Tbsp. packed brown sugar
1-1/2  tsp. Angostura aromatic bitters
Dash nutmeg (optional)
Shredded Cheddar cheese
Fresh-ground pepper

Melt butter in a 4-quart saucepan. Add onion, garlic and rosemary. Cook over medium heat 5 minutes or until onion is limp and lightly browned. Stir in pumpkin, broth, sugar, Angostura bitters, and if desired, nutmeg; bring to a boil. Reduce heat; simmer uncovered 10-12 minutes, stirring occasionally. Use an immersion blender to puree soup in the pan, or transfer in batches to a blender container. Season with salt to taste. Serve garnished with cheese and ground pepper.

Kitchen Notes:
-  Recipe may be doubled. Use a 6-quart pot, and one 29 oz. can pumpkin or two 15 oz. cans.
–  Experiment! Try 1 cup coconut milk in place of 1 cup broth, and about 1/2 tsp. curry powder instead of rosemary.

Nutrition information per serving without cheese: 174 calories, 9.4g fat (5.7g sat fat), 23mg cholesterol, 2.9g protein, 17.3g carbohydrate, 1011mg sodium, 3.6g fiber

An original recipe and photo by Rita Held for Angostura USA

Posted in Rita's Kitchen, Soups | 2 Responses

Really Simple Knäckerbröd (Crackers)

Simple home-made crackers? Yes, really simple! Stir, spread and bake. I can’t take credit for this recipe.  My daughter Ariel is visiting this week from Berlin (yea!) and sharing some recipes from the Swedish bakery that we wrote about last year. These Knäckerbröd are a crispy blend of flaxmeal, sunflower seeds, pumpkin seeds, poppy and sesame seeds, with rye or whole wheat flour. Water and a little oil bind it all together. For extra flavor try pumpkin seed oil, which is now available at Trader Joe’s. Serve the crackers plain, with cheese, or one of my favorites, spread with a spicy hummus dip from my friend Susan at TheWimpyVegetarian.  If you don’t eat the whole batch in one day (easy to do!) store in a tin or paper bag to keep crisp; do not wrap in plastic.  You can also re-crisp the crackers in a warm oven for a few minutes.

Ariel crackers (1 of 1)Auf Wiedersehen Ariel — come back again soon and show me a new recipe :)

Print This Recipe

Crispy Seeded Knäckerbröd

Prep time: 5 minutes Bake time: 40 minutes Makes 18 appx.2.5×3.5-inch crackers

3/4        cup raw pumpkin seeds
3/4        cup raw sunflower seeds
2/3        cup rye or whole wheat flour
1/2        cup flaxseed meal
2           tablespoons sesame and/or poppy seeds
1            teaspoon Kosher salt
1            cup water
2            tablespoons olive, or 1T pumpkin seed oil* and 1T olive oil (see note)

Preheat oven to 375°F. Line a baking sheet, preferably a half-sheet pan 17×13-inch, with parchment or a silpat liner.

Stir dry ingredients together in a mixing bowl. Add water and oil; stir to combine. The batter will thicken slightly after about a minute (from the flax), to about the consistency of pancake batter. Batter

Spread very evenly to a scant 1/4-inch on prepared pan. Spread

Bake 15-20 minutes until top feels evenly dry. Remove pan from oven and cut with a sharp knife or pizza cutter into 18 crackers, or desired number. If using silpat, use a table knife and score carefully to avoid cutting the mat. scoring_1454 (4)

Return to oven and bake additional 15-20 minutes until crackers are golden brown and crisp. Immediately slide a thin spatula under crackers and remove from paper, or flip over and peel paper off. If center crackers are a little moist, return to oven for a few minutes. Cool crackers completely on a wire rack. Store in paper bag or tin.
Kitchen Notes:
Pumpkin seed oil is a strong flavor, and is a bit pricey; experiment and adjust the amount to your taste.
Ariel likes the crackers slightly thicker, I like them thinner. If you spread thicker, just bake them a little longer.

Crackers presentation (1 of 1)

Posted in Breads, Rosie's Kitchen | 9 Responses

Quinoa Steak Salad with Tomato-Avocado Salsa

Quinoa Steak SaladQuinoa (keen´-wa), an ancient grain native to the Andes Mountains of South America, makes a terrific base for this Latin-leaning main-dish salad. Quinoa has almost twice as much protein as other whole grains. For this recipe, cook the quinoa in the morning—or a day ahead—so it’s plenty chilled. Note that 1 cup uncooked quinoa yields about 4 cups cooked. Cook more if you want, but splash on an extra tablespoon or two of rice vinegar when combining the quinoa part of the salad.

To simplify a bit, the dressing for this salad is used two ways:  Some is mixed with the quinoa, the rest with the tomato-avocado salsa.  And to keep the calories lower, 2 tablespoons seasoned rice vinegar (all by itself) is also used on the quinoa for an added flavor boost.

Print This Recipe

Quinoa & Steak Salad with Tomato-Avocado Salsa

Make 4 servings

1        cup uncooked quinoa
1/3     cup + 2 tablespoons Nakano seasoned rice vinegar
2        Tbsp. vegetable oil
1/2     tsp. salt
1/4     tsp. (or more) hot pepper sauce or 1 small jalapeno, seeded, deveined and minced
2        medium tomatoes, diced
1        avocado, peeled and diced
2-3    Tbsp. diced red onion
4        Tbsp. chopped fresh cilantro
4        steaks, 4-6 oz. each
Ground cumin to taste
Salt and pepper to taste
Lettuce leaves

Prepare quinoa as package directs.  Allow to cool 15 minutes then spread out on a shallow dish or tray. Cover and refrigerate until chilled.

For dressing, stir together 1/3 cup Nakano seasoned rice vinegar, oil, salt and hot pepper sauce. Transfer chilled quinoa to a medium bowl. Stir in 2 Tbsp. of the dressing and the 2 Tbsp. additional rice vinegar. Sprinkle on 2 Tbsp. of the cilantro; stir.

For salsa, combine the remaining dressing with tomatoes, avocado, red onion and the remaining 2 Tbsp. cilantro; stir.

Rub about 1/2 teaspoon cumin on each side of each steak. Sprinkle steaks with salt and pepper to taste. Grill as desired, or coat a heavy frying pan with a little oil.  Cook until done as desired.

Place lettuce leaves on four plates. Divide quinoa among each plate. Place cooked steaks on top and spoon salsa over.

Nutrition information per serving (6 oz steaks): 540 calories, 38g protein, 44g carb, 24g fat, (5g sat. fat), 90mg chol, 810mg sodium, 7g fiber

                                    An original Recipe by Rita Held       Photography by Suzanne Carreiro
Quinoa Steak Salad 2

Posted in Entrees, Rita's Kitchen, Salads and Dressings | 2 Responses

Caramelized Onion & Goat Cheese Tart

Caramelized Onion & Goat Cheese TartSweet onions, tangy goat cheese and a light egg custard make a savory tart perfect for a summer lunch or appetizer.  The caramelized onions with thyme and goat cheese are a magical combination.  If you have an  heirloom tomato this time of year, it will make the tart extra lovely.

A tart pan with a removable rim is best so the tart can be removed from the pan. However a pie dish will work in a pinch, just leave it in the dish and it will be more like a quiche.  I like this Anolon tart pan, because it’s non-stick with cool-touch silicon grips. The pan is available at housewares retailers or on line at www.potsandpans.com  for about $20.

Print This Recipe

Caramelized Onion & Goat Cheese Tart

Prep time: 15 minutes
Bake time: 45 minutes
Makes: 8 servings

1            store-bought pie dough  (single crust, see note)
3-4        cups thinly sliced onion (halved and cut in vertical strips)
2            tablespoons butter
1            teaspoon dried thyme or 1 tablespoon fresh, chopped
4            eggs
2            tablespoons all-purpose flour
1            cup whole milk
1/2        teaspoon  salt, divided
1/4        teaspoon ground pepper
3            ounces crumbled goat cheese (3/4 cup)
1            medium tomato, thinly sliced

  1. Preheat oven to 400°F. Roll dough to a 12-inch circle. Press into a 10-inch tart pan with removable sides, folding dough in a double layer around edge. Line dough with parchment paper and fill with uncooked rice or beans. Bake 10-12 minutes. Remove paper and weights and continue baking about 5 minutes until lightly browned, pricking any air bubbles to release steam. Cool. (See note). Reduce oven to 350°F.
  2. In a large skillet cook onions with butter, 1/4 teaspoon salt and thyme over medium-low heat until very soft and browned, about 20 minutes stirring occasionally.
  3. Whisk eggs and flour until smooth. Stir in milk, 1/4 teaspoon salt and pepper.
  4. Place tart on a baking sheet (to catch any spills). Spread onions and goat cheese evenly on crust. Pour egg mixture over. Arrange tomato slices on top.
  5. Bake at 350°F for 45 minutes or until custard is set and top is very lightly browned. Let stand 10 minutes. Remove pan rim and cut into wedges to serve.

Kitchen notes:
Make Rosie’s Short-Cut Pie Crust or use Trader Joe’s frozen pie dough which is very good.
If you’re in a hurry you can skip pre-baking the crust but it will be a little soft.

Recipe and photo by Rosemary Mark for Anolon Cookware.


Posted in Entrees, Rosie's Kitchen, Vegetarian | 8 Responses

Thai Rice Salad with Three Herbs

Thai Rice SaladThe trio of mint, basil and cilantro give this refreshing salad its Thai orientation, making it a tasty change-of-pace for summer salads. It’s also a great salad to bring to pot-lucks, and matches deliciously with grilled meats, chicken, ribs, burgers, seafood — you name it.  The short grain brown rice is chewy and satisfying, and a splash of hot chili oil adds spark. Perfect for July 4th celebrating!

Print This Recipe
Thai Rice Salad with Three Herbs
Serves 8    Prep time about 20 minutes if rice is prepared a day ahead.

4        cups cooked, chilled short-grain brown rice
1/2     cup Nakano seasoned rice vinegar
2        Tbsp. peanut oil or vegetable oil
1        Tbsp. soy sauce
1        Tbsp. brown sugar
1/2     tsp. hot chili oil (optional)
1        medium cucumber, seeded and sliced
2        green onions, sliced
1/3     cup chopped mint
1/3     cup chopped basil*
1/4     cup chopped cilantro
           Zest of 1 lime

Make rice a day or two ahead; cover and refrigerate.

In a 1-cup measuring cup, whisk together seasoned rice vinegar, peanut oil, soy sauce, brown sugar and hot chili oil.
Add remaining ingredients to a large bowl. Pour dressing over and toss to combine. 

* Kitchen Notes:
-  If using Thai basil, reduce amount to 1-2 tablespoons.
–  For a main-course salad, add 2 cups diced cooked chicken.

Nutrition per serving (without chicken): 180 calories (calories from fat 36), 3g protein, 32g carb, 4g fat, (1g sat. fat), 0mg chol, 380mg sodium, 2.5g fiber

Recipe by Rita Held for Nakano      Photo by Suzanne Carrerio

Posted in Rita's Kitchen, Salads and Dressings, Vegetarian | 13 Responses

Can You Take The Heat? Raisin Serrano Quesadillas

RaisinJalapenoQuesadilla (3)

Do flavor combinations in recipes sometimes give you a double-take? This one did for me: raisins, lots of serrano chiles, soy sauce and Monterey jack cheese in a quesadilla?!  I had to try it, the recipe was an entry in a contest I was judging for Sun-Maid raisins. But really, 10 serrano chiles in 4 quesadillas?

The flavors that sounded so hot and odd turned into ‘want-another-bite’ delicious! It’s become one of my very favorite Sun-Maid recipes. Salty soy sauce and creamy jack cheese, along with sweet raisins are a perfect antidote for very hot chiles.  Dairy also cools the heat, so the cheese and a dollop of sour cream do the trick.

Spicy foods can feel cooling on a warm summer day. So I dare you, fire up these quesadillas and I bet you can take the heat! And for another unconventional combination, check out Rita’s Banana Lime Salsa, it’s hot and sweet :)

Print This Recipe

Raisin Serrano Quesadillas

Prep time: 15 minutes
Makes 4 servings

10 (3 to 4 ounces) serrano chiles
1 teaspoon olive oil
2 tablespoons regular or reduced sodium soy sauce
1/2 cup Sun-Maid Natural Raisins
four  8 or 10-inch flour tortillas
8 ounces shredded Monterey jack cheese
Sour cream
Cilantro for garnish

SLICE serrano chiles lengthwise in half. Remove seeds and veins. Thinly slice into lengthwise strips. (Wear gloves to protect hands.)
HEAT olive oil in a small frying pan. Add chile strips and cook over medium heat 3 to 4 minutes, stirring constantly until chiles begin to blister and soften. Add soy sauce and raisins. Cook 30 seconds or until liquid is nearly evaporated. Remove from heat and set aside. (Be sure to work in a well-vented area.)
HEAT a wide frying pan over medium heat. Brown one side of one tortilla; flip tortilla over and place one fourth of the cheese and cooked chiles on half the tortilla. Fold the other half of the tortilla over the filling. Continue to cook over medium heat, turning once to brown the other side. Repeat with remaining tortillas.
CUT in wedges and serve with sour cream and cilantro.

Recipe adapted for Sun-Maid by Rosemary Mark. Photo by Kelly Burgoyne

Posted in Appetizers, Entrees, Rosie's Kitchen, Vegetarian | 3 Responses
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