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Chicken Quesadillas


Here's a delicious recipe I like to make for our family when I don't have a lot of time. Quick and easy and so yummy! 

1 1/2 pounds chicken strips - sliced to 1/2" pieces
1 1/2 cups diced green pepper
1 1/2 cups diced onion
salt and pepper
5 slices of cooked bacon, crumbled
6 oz. shredded mozzarella or cheddar cheese
4-6 flour tortillas


In large frying pan, cook chicken in 3-4 T canola oil until lightly browned. Add diced peppers and onion. Cook until tender. Season with salt and pepper. Add crumbled bacon to mixture. Cover with cheese to melt.

On lightly greased griddle, cook 2 tortillas at a time, placing 1 or more cups of chicken mixture on a half tortilla. Fold and turn on griddle until other side is golden brown. Serves 4-6. Click here for a printable version of this recipe.

Lisa Harris' Passion Fruit Cake

LISA HARRIS is a Christy Award finalist and the winner of the Best Inspirational Suspense Novel for 2011 from Romantic Times. She has over twenty novels and novella collections in print. She and her family have spent over eight years living as missionaries in Africa where she homeschools, leads a women’s group, and runs a non-profit organization that works alongside their church-planting ministry. 

The ECHO Project works in southern Africa promoting Education, Compassion, Health, and Opportunity and is a way for her to “speak up for those who cannot speak for themselves…the poor and helpless, and see that they get justice.” (Proverbs 31:8)

When she’s not working she loves hanging out with her family, cooking different ethnic dishes, photography, and heading into the African bush on safari. For more information about her books and life in Africa visit her website at www.lisaharriswrites.com or her blog at http://myblogintheheartofafrica.blogspot.com. For more information about The ECHO Project, please visit www.theECHOproject.org.

Lisa's Latest Book Release: Fatal Exchange

Desperate times create desperate people. And desperate people are dangerous . . .
Though Emily Hunt comes from a family of cops, the relatively quiet life of a high school teacher suits her just fine. She’s saving up to buy a house, slowly moving forward after her brother’s death, and settling into a life she loves. So the last person she wants to spend time with is Mason Taylor.
An undercover cop, Mason is enemy number one as far as her family is concerned. His involvement in the death of Emily’s brother is still up in the air, and now he expects her to help him with a case. Mason has been working with one of her students, Rafael Cerda, whose brother has been kidnapped by a drug cartel. And with time running out to meet their demands, Rafael is getting desperate. Emily will have to draw on all of her strength to handle what happens next . . .

Fatal Exchange will draw you into a complex matrix of intertwining lives, unraveling secrets, and unexpected love.


Lisa's Recipe for Passion Fruit Cake

If you haven’t tried passion fruit before, you’re really missing out. They are plentiful where we live in Africa, fragrant and simply yummy. I eat them almost every day in a smoothie. For something sweet, here is a great recipe for a cake that is not only easy to make, but delicious.

3/4 cup butter softened
3/4 cup sugar
1 teaspoon vanilla
1 1/2 cups flour
1/3 cup passion fruit pulp
2 eggs

Preheat your oven to 350 degrees. Beat the butter, eggs, sugar, and vanilla until creamy. Add the flour and passion fruit and mix well. Put in a greased 8 x 8 pan and bake for about 30 minutes or until comes clean with a toothpick.

Frosting: Mix together well 3/4 C of softened butter with 1 C of powdered sugar and 1/4 C passion fruit pulp.

This frosting isn't stiff, but was fantastic poured over the cake once it cooled. It's also very sweet, so this cake should serve about nine people.

Tangy Sourdough Rolls



Here's a sourdough recipe we enjoy with Barbecued Pork Sandwiches. You may also make these into two round loaves if you'd prefer. If you don't have a sourdough starter, you may make your own HERE.

1 cup "fed" sourdough starter
1 1/2 cups lukewarm water
5 cups flour, divided
1 tablespoon sugar
2 teaspoons salt
2 teaspoons instant yeast

In medium bowl, combine the starter, water, and 3 cups of flour. Beat vigorously for 1 minute. Cover and let rest at room temperature for 3-4 hours. Refrigerate overnight. The next day, in large bowl, combine the the starter with the remaining 2 cups flour, sugar, salt, and yeast. Knead to form a smooth dough 5-7 minutes. Allow the dough to rise in a covered bowl until it has doubled. (This may take 1-3 hours). Gently divide the dough in half, then divide each half into six equal portions. Shape each into an oval ball and place on a sheet of parchment paper. Cover and allow to rise for 1-2 hours until puffy. Toward the end of the rising time, preheat oven to 425 degrees.

Spray the rolls with lukewarm water. Slice two fairly deep horizontal slashes in each. Bake rolls on a hot baking stone for 15-20 minutes until they are a deep golden brown. Cool on wire rack. Makes 12 rolls. Slice rolls in half to serve for sandwiches.
Click here for a printable version of this recipe.

Traditional Apple Crisp


Here is an old family recipe I hope you'll enjoy. Serve with a heaping scoop of vanilla ice-cream.

2 pounds apples (6 medium), peeled, cored, and sliced
2 tablespoons sugar
1 cup quick cooking oats
1/2 cup brown sugar
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter

Preheat oven to 350 degrees. Spray square cake pan with cooking spray. Add sliced apples. Sprinkle with sugar. In medium bowl, combine oats, brown sugar, flour, salt, and cinnamon. Add butter and cut into mixture until it makes coarse crumbs. Spread mixture over the apples. Bake for 30 minutes. Makes 6-8 servings.
Click here for a printable version of this recipe.

Crab Cake Dressing


Here's a yummy recipe when you're craving a little seafood treat. 

8 oz. crab meat
2 tablespoons mayonnaise
2 tablespoon bread crumbs
1 egg
1 teaspoon minced onion
1 teaspoon chives, chopped
1 teaspoon parsley, dried
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon brown sugar
dash hot sauce

Preheat oven to 350 degrees. In medium bowl, combine all ingredients. Spread in 2 small greased baking dishes. Bake for 25-30 minutes until golden brown. Serves 4

Wine Suggestion: Kendall-Jackson Vintner Reserve Chardonnay

Click here for a printable version of this recipe. 

Fudge Brownies

Here's a favorite recipe at our house--one we make just about every month. Great with some vanilla ice cream.


1 1/3 cups flour
2 cups sugar
3/4 cups baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
2/3 cup canola oil
4 eggs, slightly beaten
2 teaspoons vanilla

Preheat oven to 350 degrees. In medium bowl, combine flour, sugar, cocoa, baking powder, salt and nuts. Set aside. In glass measuring bowl combine oil, eggs and vanilla. Add to dry ingredients. Do not overmix. Spread in greased 13x9 baking pan. Bake for 18-22 minutes. Makes 24 brownies. Super yummy!
Click here for a printable version of this recipe. 

Fried Rice


(Works best if rice is prepared one day before use.) Serve with Egg Drop Soup or Egg Rolls.

1/4 cup peanut oil, divided
1/4 cup minced onion
2 tablespoons peeled and grated carrot
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 cup cooked diced chicken or diced ham (optional)
3 tablespoons chicken broth
1/4 cup soy sauce
2 eggs, beaten
3 cups boiled rice (best if 1-2 days old)
1/2 cup frozen peas

In a large skillet, heat 1/8 cup oil and saute onion, carrot, and garlic along with salt, chili powder, and pepper. Cook for 1-2 minutes until tender. Add prepared chicken, broth, and soy sauce and cook until heated. Push ingredients to side of pan and add beaten eggs. Scramble until semi-cooked. Add rice and cook on medium high. If pan becomes too dry, scoot rice over and add more oil as needed. Rice should be shiny and should not stick together. Add peas and stir-fry another 2-3 minutes. Serves 8-10 - Delicious!
Click here for a printable version of this recipe.

Lemon Chicken Stir-Fry


Here's a light and tangy recipe to make for your family! Enjoy! 

3 cups water
1 1/2 cups rice
1 tablespoon olive oil
1 pound boneless skinless chicken breast, cut into 1" pieces
1 cup flour
1 teaspoon seasoned salt
1 cup chicken broth 
1/3 cup honey
3 tablespoons lemon juice
1 tablespoon lemon peel, grated
1 1/2 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
12 oz. package frozen stir-fry vegetables

Cook rice in 1 1/2 cups water according to package instructions. Meanwhile, in glass measuring bowl, combine broth, honey, lemon juice, lemon peel, cornstarch, salt, and pepper. Whisk together until thoroughly combined. 

in large skillet, heat olive oil over medium high heat. Dredge chicken pieces in flour and seasoned salt and place in skillet. (I like to put my flour and salt mixture in a ziplock bag, then add my chicken pieces to it and shake to cover.) Cook until all sides are a deep golden brown, 6-10 minutes. Remove chicken from pan and set aside. 

Add an additional teaspoon olive oil to skillet if needed. Pour lemon juice mixture into hot skillet, and stir until slightly thickened. Heat vegetables in microwave according to package instructions. Add chicken and vegetables to lemon mixture, stirring to coat. Serve over rice. Makes 4-6.

Wine Suggestion: Chateau Ste Michelle Riesling

Click here for a printable version of this recipe.

Savory Pot Roast

The secret to making a great roast is searing in the juices at the very beginning. 

2 tablespoons canola oil
3 1/2 - 4 pound boneless chuch roast
1/2 onion minced
1 tablespoon minced garlic
1 tablespoon parsley
1 teaspoon oregano
1 teaspoon basil
1 bay leaf
1 cup water
salt and pepper 
6 medium potatoes, wedged
6 carrots, peeled and sliced
6 button mushrooms, sliced
1 onion, quartered
2 tablespoons flour
1/4 cup water

Heat oil in large dutch oven. Add roast and cook until brown on all sides. Add onion, garlic, and herbs, along with 1 cup water. Reduce heat to low and cover. Simmer for  3-3 1/2 hours until meat is tender and falls apart with a fork, adding more water as needed. Remove roast from cooker and keep warm. Add prepared vegetables to broth mixture. Sprinkle with salt and pepper. Cover and bake in 375 degree oven for 30-40 minutes until fork tender, stirring vegetables in broth at least twice. Pour broth into small saucepan, adding water if needed to make 2 cups. Add roast to vegetables and keep warm in oven. 

In glass measuring cup mix together flour and 1/4 cup water. Beat well until smooth. Pour into boiling broth mixture and cook until sauce thickens. Serve over roast and vegetables. 

Wine Recommendation: William Hill North Coast Cabernet Sauvignon 2013

Click here for a printable version of this recipe.