15 min or less – The Salty Nerve https://thesaltynerve.com Let's get Salty in the Kitchen! Mon, 14 Nov 2022 22:24:45 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://thesaltynerve.com/wp-content/uploads/2022/02/cropped-Black-logo-no-words.png 15 min or less – The Salty Nerve https://thesaltynerve.com 32 32 Chicken Adobo Quesadillas (Smoky + Spicy) https://thesaltynerve.com/chicken-adobo-quesadillas-smoky-spicy/?utm_source=rss&utm_medium=rss&utm_campaign=chicken-adobo-quesadillas-smoky-spicy Sun, 13 Feb 2022 17:51:58 +0000 https://thesaltynerve.com/?p=699 This post may contain affiliate links. Please read my disclosure policy.

Chicken Adobo Quesadillas (Smoky + Spicy)

Looking for something quick + easy plus bursting with flavor? Then you’ve GOT to try these Chicken Adobo Quesadillas that will wake up your tastebuds.

Smoky, spicy shredded chicken covered in melty quesadilla cheese sandwiched between a crispy golden buttery tortilla.

With only 5 min prep and 10 min cook time with leftover Smoky Chicken Adobo meat, it’s quick + easy to make. It’s perfect for lunch or dinner.

Chicken Adobo Quesadillas (Smoky + Spicy)

Okay, you tried the Spicy Chicken Adobo Tacos and loved them.

BUT, if you have a lot of leftover chicken and don’t know what else to do with it – HERE is the solution.

Chicken Adobo Quesadillas are perfect for using that leftover shredded chicken and turning it into a fantastic lunch or even a quick dinner the next day.

Here is what you need to make these crispy, smoky, and slightly spicy quesadillas.

Spicy Chicken Adobo Shredded Chicken – It works great with leftover shredded chicken straight from the fridge or even thawed from the freezer.
Quesadilla Melting Cheese – You can substitute with Monterey Jack or Cheddar.
Cotija Cheese – Freshly grate a block of cotija cheese. BONUS: It works in SO many Mexican-based dishes, so always keep it on hand.
Soft Flour Tortillas – I like to use flour tortillas for the texture it provides, but corn tortillas work perfectly fine as a Gluten-Free Option.
Butter – Use good quality butter to fry the tortilla, but you can use olive oil as a healthier substitute.
Cilantro – It’s not Taco Tuesday worthy without cilantro, but you can skip it if you don’t care for the taste.
TOP WITH: Chipotle Aioli Sauce – It’s quick and easy and ready in under 5 min.

Start by heating a cast-iron griddle or skillet over medium-low heat. Melt 1 tbsp of butter in the skillet and coat both sides of the tortilla in the butter.

Fry for about 30 sec -1 min, then flip to fry the other side. When it starts to bubble up, that’s when you add the cheese and other toppings.

Add the crumbled quesadilla cheese and top with the shredded adobo chicken, and if you want to add other toppings, now is your chance.

Top it off with some more grated cotija cheese, chopped fresh cilantro, and of course, MORE quesadilla cheese.
It’s got to be cheesy, right?

Go ahead, fold one side of the tortilla over and allow it to warm through and melt the cheese.

Once it gets golden brown, sprinkle 1/2 tbsp of cotija cheese over the tortilla and carefully turn that side onto the pan to cook. Once it’s golden and crispy, turn it over and repeat on the other side.

Make sure not to burn the cheese.

Trust me; it took multiple tries to get this not to burn and yet be so CRISPY.

Mouthwatering crispy golden quesadilla that’s oozing with cheese + a slightly smoky, fiery kick.

Go Ahead, have some FUN with this recipe!

Add in your favorite toppings. Grilled bell peppers and onions, fresh jalapenos, or even some fire-roasted tomatoes work great with the smoky flavors of the spicy adobo chicken.

You can substitute the Quesadilla Melting Cheese for cheddar or Monterey Jack. Just make sure to use freshly grated block cheese for the ULTIMATE melty cheese pull.

Don’t forget to add a dollop of chipotle aioli sauce on top and garnish with chopped fresh cilantro.

Grab a bag of your favorite tortilla chips and dig into this zesty, smoky corn salsa.

Try some of this Street Corn Salsa with that quesadilla.

Chicken Adobo Quesadillas-2

Chicken Adobo Quesadillas

Smoky, spicy shredded chicken sandwiched between melty quesadilla cheese covered in a crispy buttery tortilla. With only 5 min prep and 10 min cook time with leftover Spicy Chicken Adobo meat, it's quick and easy to make and perfect for lunch or dinner.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: 15 min, 15 min or less, adobo chicken, chipotle aioli sauce, cotija cheese, easy, leftovers, mexican style chicken, one pan dish, quesadilla, quesadilla cheese, quick, quick dinner, quick lunch, spicy chicken, spicy food, spicy mexican chicken, taco tuesday
Servings: 2
Author: carinakyriacos

Ingredients

Instructions

  • Warm the leftover spicy adobo shredded chicken in the microwave for 2-3 min or until warm. You can also warm on the stove over low heat, stirring occasionally until warm.
  • Melt 1 tbsp of butter over medium-low heat in a large cast-iron or skillet pan.
  • Fry one side of the tortilla until golden and soft, then flip and cook the other side. At the same time, add ¼ cup of the quesadilla cheese, ½ cup of shredded chicken, and sprinkle ½ tbsp cotija cheese and a pinch of the cilantro on top with another ¼ cup of quesadilla cheese to one half of the tortilla.
  • Flip over the bare side to sandwich the cheese and meat on the other side. Cook for 3-4 min and gently flip to the other side and cook for another 3-4 min.
  • Sprinkle about ½ tbsp of the remaining cotija cheese on the top side of your quesadilla and flip to cook for 1 min. Sprinkle another ½ tbsp of cotija and flip to cook for 1 min. Remove to a plate and keep warm while preparing the second quesadilla
  • Repeat cooking steps 2-5 with the other tortilla and remaining ingredients.
  • Cut the quesadillas in half or quarters to serve. Top with Chipotle Aioli Sauce and sprinkle with fresh chopped cilantro on top.
Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!

Looking for more Quick + Easy dishes?

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Fool-Proof Orzo https://thesaltynerve.com/fool-proof-orzo/?utm_source=rss&utm_medium=rss&utm_campaign=fool-proof-orzo Sat, 02 Jul 2022 13:44:15 +0000 https://thesaltynerve.com/?p=1288 This post may contain affiliate links. Please read my disclosure policy.

We know cooking orzo can be a bit intimidating at times. BUT, it doesn’t have to be! This Fool-Proof Orzo will give you perfect consistent orzo every time! It only takes 15 minutes so it’s a perfect side for so many dishes.

What you’ll need.

Orzo · Butter · Chicken Bone Broth · Water · Fresh Chopped Parsley

How to make it.

In a skillet over medium-low heat, melt butter and add uncooked Orzo.

Mix well to coat, stirring continuously for 3-4 minutes or until the pasta is golden brown.

Add in the chicken bone broth and water and bring to a low boil.

Reduce heat to low, cover, and simmer for about 10-12 minutes or until liquid is fully absorbed.

Once done, add in the parsley and keep warm.


It pairs great with Garlic Herb Mushroom Chicken.

Fool-Proof Orzo

You can't go wrong with this Fool-Proof Orzo. Make perfect Orzo every time!
Cook Time: 15 minutes
Course: Side Dish
Keyword: 15 min, 15 min or less, chicken bone broth, easy, one pan, one pan dish, orzo, pasta, quick, quick dinner, quick lunch, side dish, Sides
Servings: 4

Ingredients

  • 1 cup Orzo
  • 1 cup chicken bone broth
  • 1 cup water
  • 2 tbsp butter
  • 1 tsp fresh parsley chopped

Instructions

  • In a skillet over medium-low heat, melt butter and add uncooked Orzo.
  • Mix well to coat, stirring continuously for 3-4 minutes or until the pasta is golden brown.
  • Add in the broth and water and bring to a low boil.
  • Reduce heat to low, cover, and simmer for about 10-12 minutes or until liquid is fully absorbed.
  • Once done, add in the parsley and keep warm.
Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!
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Shrimp Fettuccine Alfredo (with Capers) https://thesaltynerve.com/shrimp-fettuccine-alfredo-with-capers/?utm_source=rss&utm_medium=rss&utm_campaign=shrimp-fettuccine-alfredo-with-capers Thu, 21 Jul 2022 01:18:45 +0000 https://thesaltynerve.com/?p=2466 This post may contain affiliate links. Please read my disclosure policy.

A simple yet luxuriously rich creamy cheese sauce with tender shrimp over a bed of hearty fettuccine noodles. This Shrimp Fettuccine Alfredo has a smooth and creamy sauce that coats those pasta noodles so perfectly. Crave those comfort food cravings with this easy-to-make dish.

Let’s get started!

You’ll need these ingredients.

Large Shrimp (1/2 pound) · Kinder’s Italian Blend Seasoning (2 tbsp) · Olive Oil · Butter · Garlic · Dry White Wine (1/4 cup) · Capers (1 tbsp) · Heavy Cream (1 cup) · Pecorino Romano Cheese (1 cup) · Salt + Pepper · Fettuccine Noodles (1 pound) · Fresh Parsley

I LOVE all the Kinder’s seasonings and it’s a staple seasoning blend in my kitchen. It’s the perfect seasoning blend for this Shrimp Fettuccine Alfredo dish or any other Italian-based dish. Their Italian Blend is the best Italian seasoning I’ve tried. You can get them at Costco or Sam’s Club, plus they can be found at your local Walmart. I’m not sponsored by them or receive any compensation from them, and I just honestly really love their products and want to share them with all of you.

Once you have seasoned the shrimp, heat up a large deep skillet over medium-high heat. Add in the butter with olive oil and saute the garlic until fragrant (about 1 minute). Add in the shrimp and cook for 2-3 minutes on each side. Set shrimp aside and keep warm.

Next, add in the white wine and let cook for 2-3 minutes. Then add in the capers, and cream and simmer for 4-5 minutes. Then add in the Pecorino Romano cheese and cook for another 2-3 minutes or until it begins to thicken. Season with 1/4 tsp each of Salt + Pepper or more to taste.

I love to use Pecorino Romano cheese over Parmesan cheese since it’s made from goat’s milk versus cow’s milk. It has a bit stronger taste than Parmesan cheese which helps elevate the flavors in this dish, but you can definitely substitute Parmesan for the Romano in this recipe.


Toss in the cooked noodles to coat in the sauce. Add back in the shrimp and top with parsley. Serve in warmed bowls to keep the pasta from getting cold too quickly. Sprinkle on some extra Pecorino Romano cheese to your liking and garnish with some more parsley.

Have leftovers? Store any leftovers in an airtight container and refrigerate for up to 3-4 days and reheat in the microwave until warm throughout.

Shrimp Fettuccine Alfredo with Capers closeup
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Shrimp Fettuccine Alfredo (with Capers)

A simple yet luxuriously rich creamy cheese sauce with tender shrimp over a bed of hearty fettuccine noodles. This Shrimp Fettuccine Alfredo (with Capers) has a smooth and creamy sauce that coats those pasta noodles so perfectly. Crave those comfort food cravings with this easy-to-make dish.
Course Main Course
Cuisine Italian
Keyword 15 min, 15 min or less, capers, creamy, easy, Italian, pasta, quick, quick dinner, quick lunch, romano cheese, shrimp, under 20 min, white wine
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people

Ingredients

  • ½ Lb Large shrimp deveined, tails on
  • 2 Tsp Kinder’s Italian Blend Seasoning
  • 2 Tbsp olive oil
  • 2 Tbsp butter divided
  • 1 Tsp garlic minced
  • ¼ Cup dry white wine
  • 1 Tbsp capers drained
  • 1 Cup heavy cream
  • 1 Cup Pecorino Romano Cheese Plus more to top
  • ¼ Tsp salt + pepper
  • 1 Lb Fettuccine Noodles cooked to Al Dente
  • 1 tbsp fresh parsley chopped plus more to garnish

Instructions

  • In a large pot, bring 5-6 quarts of water to a boil. Cook pasta until al dente.
  • Season shrimp with Kinder's Italian Blend seasoning or your favorite Italian Blend seasoning. Set aside until ready to cook.
  • Melt 1 tbsp butter with the olive oil in a large skillet over medium-high heat. Add in the garlic and saute until fragrant (about 1 minute). Throw in the seasoned shrimp and cook for 2-3 minutes on each side. Remove from pan and cover to keep warm.
  • Next, add in the white wine and let cook for 2-3 minutes. Then add in the capers, and cream and simmer for 4-5 minutes. Then add in the Romano cheese and cook for another 2-3 minutes or until it begins to thicken. Season with 1/4 tsp each of Salt + Pepper or more to taste.
  • Toss in the cooked noodles to coat in the sauce. Add back in the shrimp and top with parsley. Serve in warmed bowls and sprinkle on some extra Romano cheese to your liking.

Notes

Have leftovers? Store in an airtight container and refrigerate for up to 3-4 days and reheat in the microwave until warm throughout.
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Ginger Garlic Salmon https://thesaltynerve.com/ginger-garlic-salmon/?utm_source=rss&utm_medium=rss&utm_campaign=ginger-garlic-salmon Tue, 16 Aug 2022 17:44:06 +0000 https://thesaltynerve.com/?p=2671

This post may contain affiliate links. Please read my disclosure policy.

Ginger Garlic Salmon

You won’t be able to resist the bright zesty flavors of this incredibly juicy Ginger Garlic Salmon. It’s super Quick + Easy to make and ready in under 15 minutes! You will definitely need to make extra as you won’t be able to eat just one fillet. It’s my GO-TO dish for weeknights when I’m too busy to spend tons of time in the kitchen cooking after my boys get home from school.

Ginger Garlic Salmon - Ingredients

Grab your ingredients and let’s begin!

■ Salmon Fillets – Wild Caught is best, but I get it’s hard to get sometimes and Farm-Raised Salmon fillets work just fine in this dish.

■ Olive Oil  – I always use good quality extra virgin olive oil for the flavors and aromas it brings rather than just that plain oily taste like low quality olive oil has.

■ Ginger Paste – I love using Ginger Paste that is ready to go so it saves my hands. You can use fresh ginger, but I found the paste works just as good in my opinion.

■ Dark Brown Sugar – Using dark brown sugar has a higher molasses content than light brown sugar and brings a richer flavor to the sauce. You can always substitute this for light brown sugar, but granulated sugar (the white sugar) just won’t cut it in this recipe. 

■ Fresh Thyme + Parsley – Using fresh herbs is key for this recipe. The short time cooking the salmon fillets allows the herbs to release their natural oils and flavors. 

■ Garlic – Fresh garlic is always best, but I get that sometimes it’s just easier to use the already minced garlic in that lovely little jar. 

■ Lemon Zest– You will need the zest of the lemon. It cuts down on the acidity level while still providing that lovely citrusy taste. If you prefer to use lemon juice then use 2 tbsp of juice for each 1 tsp of lemon zest.

■ Dijon Mustard – My hands-down all-time favorite is Maille Dijon Mustard. It has that perfect Dijon taste you want and works perfectly in all of my dishes.

■ Soy Sauce  – Use regular (light) soy sauce or even low sodium soy sauce to cut down on the sodium level. You can also use a dark soy sauce (it’s more viscus compared to regular (light) soy sauce) if you want a slightly sweeter deeper flavor and thicker sauce 

■ Salt + Pepper – Need I say more on the importance of adding salt and pepper to a dish? If you must know, the salt is used to enhance the flavors os the dish while the pepper adds a little extra flavor that brings more depth to the flavors of the dish.

*** Salty Tip: For any dish that takes longer than 10-15 minutes to cook, I always try to add the fresh herbs near the end, so the flavor doesn’t break down too much. If it’s going to be cooking for a while that’s when I break out the dried herbs as they need more time to infuse the flavor into the dish.

Let's Get Cooking!
Ginger Garlic Salmon - cut fillets
Ginger Garlic Salmon - Marinade Mix
Ginger Garlic Salmon - Marinade

If you have a whole salmon fillet, trim and then cut the salmon into 2.5 – 3 inch portion fillets. You can save the rest for another recipe or cook it all at once. When I make this dish I use the WHOLE fillet (minus the trimmed portions) since I always eat more than just 1 fillets cause it’s just THAT good!

 ** I save my trimmed pieces and cook them with nothing on it and feed to my pets for those amazing omega-3s to help with their immune system and give them that ultra shiny coat! Don’t have a pet, save those trimmings for a dish that you want that salmon flavor, but without a whole fillet. I will make a post about those recipe ideas in the future.

Making the marinade!

Grab a large shallow dish or even a gallon Ziploc bag and add in 4-5 tbsp olive oil, 2 packed tbsp brown sugar, 2-1/2 tsp ginger paste, 1-1/2 tsp lemon zest, 3 tbsp each of chopped fresh parsley and thyme, 2-1/2 tsp (or 1 tbsp if you’re a garlic lover like me) minced garlic, 1 tbsp Dijon mustard,  and 3 tbsp soy sauce. Mix together and pour half the marinade over the salmon fillets to coat them fully. Chill for 30 minutes, but up to 1-hour max.

Ginger Garlic Salmon - Sauce Mix

Use all the remaining marinade for this sauce. Salt and pepper to taste. Microwave in a microwave-safe container for 30 sec to warm the sauce or in a small pot over low heat while you cook the salmon. It will give the sauce that extra thickness you want when you spoon it over the salmon.

Ginger Garlic Salmon - Fillet Cooking
Ginger Garlic Salmon - Fillet Cooked

In a cast iron skillet pan over medium heat, add 1-2 tbsp olive oil. Once it begins to shimmer, place 3-4 fillets and let cook undisturbed for about 5 minutes, or until the salmon is cooked halfway up the fillet (you will see as it rises up the salmon fillet – there will be a line where it’s still raw). Then flip and cook the remaining 4-5 minutes or until thoroughly cooked through.

Ginger Garlic Salmon - 2

Once your salmon is fully cooked, transfer to a plate and spoon warmed sauce over each fillet, and top with some fresh parsley for garnish. These Ginger Garlic Salmon fillets pair perfectly with some Coconut Rice (from the Hawaiian Style Coconut Fried Rice recipe). 

 

Let me know what you pair your Ginger Garlic Salmon with below in the comments!

 

• STORAGE: Store leftovers in an airtight food container for up to 2-3 days and reheat in the microwave until warm throughout.

Ginger Garlic Salmon
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Ginger Garlic Salmon

You won't be able to resist the bright zesty flavors of this incredibly juicy Ginger Garlic Salmon. It's super Quick + Easy to make and ready in under 15 minutes! 
Course Main Course
Cuisine Seafood
Keyword 15 min, 15 min or less, brown sugar, dijon mustard, dinner, easy, garlic, ginger, lemon, olive oil, parsley, quick, quick dinner, quick lunch, salmon, soy sauce, thyme, Under 15 min
Prep Time 5 minutes
Cook Time 15 minutes
Chill + Marinade 30 minutes
Total Time 50 minutes
Servings 4

Equipment

Ingredients

  • 4-6 Salmon fillets deboned + skin removed; 2.5-3 inch wide
  • 2 tbsp olive oil for cooking

For the Marinade + Sauce

  • 5 tbsp olive oil
  • 2 tbsp dark brown sugar tightly packed
  • 1 tbsp Dijon mustard
  • 2 ½ tsp ginger paste
  • tsp lemon zest or 2½ tbsp lemon juice
  • 3 tbsp fresh parsley chopped + more to garnish
  • 4 tsp fresh thyme
  • tsp garlic minced
  • 3 tbsp soy sauce
  • pinch salt + pepper Plus more to taste when cooking

Instructions

  • Trim and cut the salmon into 2.5 - 3 inch portion fillets
  • For the marinade: In a large shallow dish or gallon ziploc bag, add 4-5 tbsp olive oil, brown sugar, ginger paste, lemon zest, chopped fresh parsley and thyme, minced garlic, dijon mustard, and soy sauce. Mix to combine.
  • Pour half the marinade over the salmon fillets to fully coat them. Chill for 30 minutes, but up to 1 hour max. Save the rest of the marinade for your sauce later.
  • For the sauce: In a small pot warm the sauce over low heat for 10-15 minutes or Microwave in a microwave-safe container for 30 sec to warm the sauce.
  • In a cast iron skillet pan over medium heat, add 1-2 tbsp olive oil. Once it begins to shimmer, place 3-4 fillets and let cook undisturbed for about 5 minutes, or until the salmon is cooked halfway up the fillet (you will see as it rises up the salmon fillet - there will be a line where it's still raw). Then flip and cook the remaining 4-5 minutes or until thoroughly cooked through.
  • When the fillets are cooked through, transfer to a plate and spoon on the warmed sauce over each salmon fillet then garnish with some fresh parsley.

Notes

STORAGE: Store leftovers in an airtight food container for up to 2-3 days and reheat in the microwave until warm throughout.
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Mango Strawberry Salsa https://thesaltynerve.com/mango-strawberry-salsa/?utm_source=rss&utm_medium=rss&utm_campaign=mango-strawberry-salsa Sat, 02 Jul 2022 01:48:36 +0000 https://thesaltynerve.com/?p=2420

Looking for the perfect summertime salsa? This Mango Strawberry Salsa is packed with lots of tasty tropical flavors that make it so refreshing to snack on. It’s SO easy to make and is ready in under 15 minutes! It pairs so well with some Cinnamon Churro Strips or your favorite tortilla chips.

When I first brought it up to my husband that it was a mango and strawberry salsa he was very hesitant, but once he tried it he got hooked! It’s basically my new favorite snack while watching our favorite shows. It just screams summer and you can’t go wrong with that!

It’s perfect as a topping on tacos for a refreshing twist compare to regular salsa. Use it as a dip at your next gathering and it will be the most talked about dish on the table.

mango strawberry salsa

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Mango Strawberry Salsa

Looking for the perfect summertime salsa? This Mango Strawberry Salsa is packed with lots of tasty tropical flavors that make it so refreshing to snack on. It's SO easy to make and is ready in under 15 minutes!
Course Appetizer
Keyword 15 min, 15 min or less, appetizer, chip dip, cilantro lime, crowd pleasing, easy, easy appetizers, fingerfood, mango, quick, salsa, snack, strawberry, Under 15 min
Prep Time 5 minutes
Chill Time 15 minutes

Ingredients

  • 1 mango diced
  • 1 cup strawberries diced
  • 1 small jalapeno diced
  • ¼ cup red onion finely diced
  • ½ lime juiced
  • 1 tbsp honey
  • ¼ tsp sea salt
  • 2 tbsp fresh cilantro chopped

Instructions

  • Mix all ingredients in a large bowl and refrigerate for at least 15 minutes before serving for a more refreshing taste.
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