Philly Cheese Quesadilla

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Like a lot of people I love a really good Philly Cheese-steak sandwich and have a favorite place to get one. I also like to cook and come up with new recipes and share those with people.  So this weekend I was looking though the fridge to see what I had and my “mad scientist” brain kicked into effect. I wanted a cheese-steak but didn’t want all of the bread. I started pulling stuff out of the fridge and setting in on the counter to see what I could come up with and so the Philly cheese-steak quesadilla was born. Here is what I did.

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Ingredients

1 lb 93% fat free ground beef
4 oz Philadelphia cream cheese
1/2 cup chopped bell pepper
1/2 cup chopped white onion
1 chopped jalapeno
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
3 to 4oz of fat free shredded cheddar
1 pack of small flour tortillas

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Cooking

Start browning the ground beef over medium high heat and when it gets mostly brown (not quite all of the way) add in the onions and peppers and continue to cook until the beef gets brown and the onions and peppers soften up. Now reduce the heat to low add in the seasonings (salt, pepper and garlic powder) and stir together and simmer for a couple more minutes.
Once that is done remove the mixture from the pan and put it into a bowl. Now add both cheeses and stir together into a thick paste.

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Take one of the tortillas and spread the paste out on top covering it in a nice even layer to about a 1/4″ from the ends. Then place another tortilla on top.
You will want to have a pan heated to medium high heat ready to cook these. You can use the same one you cooked the meat in or a different one, its up to you. Place the quesadilla in the pan and let it brown (about 30 to 40 seconds. Press it with a spatula to get a nice even browning. Now carefully flip it over and do the other side. You will notice that the mixture inside will start to ooze slightly. This is a good and yummy thing. Once that other side has browned remove it from the pan and place on a plate and cut in half. You can repeat this process as many times as you need to feed everyone, or at least until you run out of tortillas.

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All that is left now is to sit back and enjoy. This is a relatively low fat enjoyable little meal. I hope you all like it.

Thanks for reading
JMW

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Grilling It Up 3 Ways

In an effort to keep on the healthier side of things I decided to do some grilling over this past weekend. When I grill I tend to go a little overboard and make enough food to last the week and still have enough to spread the love at work. Needless to say I am popular around grilling season. Well since I am cooking healthier now that means smaller portions and not as many leftovers. This time around I decided to do three different smaller items to give a little variety throughout the week and not a bunch of one thing left over.

I did Raspberry beef skirt steak, Lemon Cilantro Catfish and Greek grilled chicken.

These are all pretty simple but I will walk you through each one to make sure you can recreate them all easily.

 

Lets start with the Raspberry Skirt Steak.

Ingredients

1 small skirt steak (about 2 lbs)

1 bottle of raspberry vinaigrette salad dressing

salt

black pepper

Put the steak in a large Ziploc bag or bowl with a lid and cover it in raspberry vinaigrette dressing and let marinate for 3 to 4 hrs.

Remove steak from marinade and pat dry with paper towels. It is important to get your meat dry before adding it to the grill. This helps with cooking and not sticking.

You want to have the grill heated on medium high heat. Just before adding the meat to the grill give it a couple of good shakes of salt and pepper on each side. Place the steak on the grill and leave it alone for 4 minutes. After that turn it over and let it cook for another 3 to 4 minutes depending on how well you like it to be done. And that is all there is to making a nice raspberry skirt steak. This is great served in a nice garden salad or even as fajitas. It’s really up to you.

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Next we have the Lemon Cilantro Catfish

Ingredients

Two catfish filets

Lemon juice (2 cups)

Fresh garlic (chopped 2 tablespoons)

Cilantro (chopped 1 tablespoon)

Chili Powder (half a cup)

Salt

Black Pepper

 

Mix all of the ingredients except the catfish in a large Ziploc bag or medium sized bowl with a lid and then place the catfish in making sure it is covered. Let that marinate for 2 to 3 hours.

Remove catfish from the marinade and pat dry with paper towels. Again, It is important to get your meat dry before adding it to the grill. This helps with cooking and not sticking.

You want to have the grill heated on medium high heat. Just before adding the meat to the grill give it a couple of good shakes of salt and pepper on each side. Place the catfish on the grill and leave it alone for about 4 to 5 minutes. Now with fish it is best to not try and turn it over. Just let it cook on one side. If you try and flip it you will most likely end up with pieces breaking off and falling through the grates. Also with fish I like to close the lid and let it heat up in the grill to make sure it gets done. A good way to tell if it is done is to work your spatula a little ways between the separation in the filets and check and make sure it has turned white all the way through.

That is all there is to that one. This too is a very versatile meat that can be added to lots of different meals. You can ever have it for breakfast with a scrambled egg and a little Tabasco. Yes you read that right. Its wonderful.

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Last but not least we have the Greek Grilled Chicken

Ingredients

2 or three boneless skinless chicken breasts

1 bottle of Greek vinaigrette salad dressing

Fresh oregano (1 tablespoon finely chopped)

Salt

Black pepper

Greek seasoning

You will also need aluminum foil.

I saved this one for last because it is a little more involved to make.

Put the chicken in a large Ziploc bag or medium sized bowl and cover with the Greek dressing and add in the oregano making sure to shake it up a little and get it all covered. Let that marinate for 3 to 4 hrs.

After it is done marinading you will want to place the chicken on aluminum foil and wrap completely. You DO NOT pat this one dry. Once you have wrapped in a cocoon of foil you are ready to put it on the grill. You will want to place it on the grill and close the lid. Let it cook for about 15 minutes and then turn the packet over. I like to do this so that it does not burn on one side. Let it cook for another 10 to 15 minutes. At this point it is basically boiling in its own juices and becoming very tender. Now you will want to use your tongs and open the top of the foil and take each piece of chicken and place directly on the grill for a minute or two on each side just to get some good color and grill marks on it. While it is getting that nice color to it give it a few shakes of the Greek seasoning, salt and pepper.

Side note: Put a handful of cherry tomatoes in another cocoon of aluminum foil with a little garlic, feta cheese and some extra dressing and stick them on the back of the grill and just let them cook while the chicken is cooking. This will make a nice roasted tomato sauce to pour over the chicken when you serve it.

Once that is done you can cut it into strips and serve on a plate with the tomatoes I mentioned above or put it in a salad. This is probably one of the best chicken recipes I have come up with and one I know I will be revisiting in the future.

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There you have it folks. 3 Relatively easy and versatile recipes to cook on the grill. They all came out wonderful and I am sure you will enjoy them.

Thanks for reading.

JMW

 

 

Clear Springs Restaurant

Great

Pretty Good ***

OK

No Thanks

I have not done a review in a bit so here we go.

I heard about this little seafood place called Clear Springs Restaurant from a friend on Facebook and immediately went online to check out the menu. Well on the home page was this picture of a giant stack of home-made onion rings, so that made me decide to go and try it all by itself. For those of you that read my blog you know I am a sucker for a good onion ring. I checked to see where they were located and was happy to see that there are several locations and one was not to far from me out 1604 near the Stone Oak area in a little place called Afton Oaks. There is also one in the New Braunfels area but this one was closer to me and I was feeling a little to lazy to do any extra driving (it was Sunday after all).

When you walk in the door you can tell that these people are all about their fish. The inside is a neat mix of fishing cabin and antique store. They have old antique toys, fishing polls, and mounted fish scattered around the rafters and old west movie and TV posters hanging on the walls. The floors, tables and chairs are all wood to give it that rustic feel and it is a relatively spacious place inside.

The menu of course has many seafood items from catfish to fried oysters but also has a few steak selections for the non fish eaters of the world. To start out I of course ordered the onion rings to sample. The waitress was nice enough to suggest a small order so I wouldn’t fill up on them, but to my surprise a small order was huge. I have had some great onion rings in my time and I would count these among them. I would have to rank them in the top five best onion rings I have ever tried. The breading was flaky and crunchy and the onions themselves were easy to bite through and melted in your mouth. They were perfectly seasoned and to be honest I probably could have made a meal off just them but I did come here for fish after all so I placed my order for the main course. I ordered a 3 combo platter where you can choose between several different entree’s. I chose catfish, fried oysters, and fried crawfish.  The platter also came with borracho beans, hush puppies, french fries and cole slaw which to my surprise actually tasted like cole slaw and not that typical bland cabbage with a little vinegar tossed on it that you usually find in Texas. This was creamy and actually pretty tasty. The fries were your standard french fries, nothing special but not bad overall. I guess after those onion rings I would have a hard time judging anyone’s fries. The beans were good and tasted like every other borracho bean you can get in San Antonio, so nothing special. I cant really comment on the hush puppies as my dining companion stole those from me but they looked good. When it came to the three entrees I tried the crawfish first. While I have had better these were pretty good. My only complaint was that they were a tad on the chewy side but it is pretty hard to avoid that. Next I moved on to the oysters and was pleasantly surprised. The breading was crunchy and the oysters were flavorful and melted in your mouth. Now on to the main event, the catfish. Being a southern boy from Florida I have to tell you that I am kind of a fried catfish snob. I have had it cooked many different ways and even cook it myself so it is hard to impress me with catfish. Well I will say that this catfish is pretty good. It has a nice flavor and is seasoned good. It also has a crunchy breading while leaving the fish nice a flaky on the inside. I would not say it is the best I have ever had but it was far from the worst too. I would rate it around a 7 on a scale of 1 to 10 and would definitely go back again. Overall it was a pretty good meal but the onion rings are the clear winner this round. If nothing else I recommend going just to try them.


So if you are in the mood for good seafood in a down home type of settings this is the place to go.

Thanks for reading

JMW