Philly Cheese Quesadilla

photo 5

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.

photo 1

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

photo 2

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.

photo 3
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.

photo 4

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

Advertisements

Turkey Taco Salad

I have always laughed when people tell me that they are trying to eat healthier and are going to just get a taco salad. I have never met a taco salad that was actually healthy. It is in fact one of the least healthy menu items that you can get from a restaurant or fast food place.  Filled with refried beans, taco meat, tortilla chips, sour cream, cheese, and usually ranch dressing, these “salads” will do nothing for your waistline except stretch it.  With that being said I actually love them and think that they taste great and are almost like eating a giant taco in a bowl. It doesn’t get any better than that. I love bad food and things that are not good for you but I also enjoy trying to make things that are bad for you a little healthier. I see it as a challenge to see how much of the bad stuff I can cut while still keeping it delicious. So with that in mind I set out to bring the taco salad to my table in a healthier version. Here is how I did it.

photo

Ingredients

Lean Ground turkey (1 lb)

Fresh Romaine lettuce

Kraft Free shredded Cheddar

Local fresh salsa (any brand will do)

Marie’s yogurt ranch dressing

Chili powder

Granulated garlic

Black Pepper

Salt

Cooking

The only thing that needs to be cooked here is the taco meat, which can be cooked ahead of time to just reheat when needed.

In a medium sized pan, brown the ground turkey over medium high heat and break it up into small pieces as it cooks. Sprinkle in 2 tablespoons of chili powder, 1 teaspoon garlic powder, 2 teaspoons black pepper, and a pinch of salt. Since lean ground turkey does not produce much in the way of fat you will need to add in about 1/4 cup of water and stir it all around to get a little extra moisture. Now reduce to low heat and let it simmer while you get the salad part ready.

Cut up the Romaine lettuce into small pieces and put a large handful into a salad bowl.  Top with half cup to a cup of your turkey taco meat depending on how big of a meal you are in the mood for. Then add about a 1/4 cup of salad dressing, a couple big spoonfuls of salsa and then sprinkle on some of the fat free cheese. Now I know you are thinking that I forgot the chips but I did not. I chose not to use any type of tortilla chips to cut out a few of the calories and to be honest I did not miss them at all. This made a very tasty and healthier alternative to something bad that I really enjoy. I will without a doubt be adding this one to my rotation at home.

Enjoy and thanks for reading,

James

Lazy Day Recipe Help #3

I think you will find that most of my lazy day recipe help blogs will revolve around breakfast. While I do come up with on the spot things for other meals breakfast is usually the one I experiment with the most in trying to make quick and easy. Today we are all about breakfast tacos. I know some of you will read this and say “what are breakfast tacos”? This makes me sad to know that there are places in the this country that do not serve breakfast tacos. Shame, Shame, Shame. But back to it.


I woke up one morning and was having a hard time figuring out what I wanted to do for breakfast. I did not want to pick something up and I wasn’t really up for cooking and elaborate meal that morning so I opened the fridge door and stared in waiting for something to jump out at me. I had smoked a nice big brisket the weekend before and had a few pieces of that left over. I of course had eggs and I remembered that I had saved a couple of left over tortillas from dinner a couple of nights before. So with that a plan started to form in my groggy early morning brain. Brisket breakfast tacos. “mmmm good”

Tip: Always keep eggs in the fridge. They are a very versatile and easy to make.

In a medium bowl I whisked up three eggs and poured them into a hot pan to scramble. When those were done I placed a few pieces of the brisket in the same pan and let it heat up (this doesn’t take long and makes a nice crispy edge that is wonderful). I took those out and added them to the plate with the eggs and then dropped in a tortilla. I heated those one at a time (since I was using the small pan that day) and heated them until them were soft and easy to roll.

Tip: If you do not have brisket a piece of leftover steak sliced thin or even microwave bacon can be used to make an equally tasty meal.

I laid out the now warm tortillas and then placed and equal amount of egg on each one. Then I added a slice of brisket to each, but after looking at it thought to myself that something was missing. I looked in the fridge and thought for a minute…CHEESE!!! I grabbed the bag of shredded cheddar and sprinkled a little on each taco then added a few drops of hot sauce.  Now all that was left to do was fold them up and enjoy. They turned out great and only took about 15 minutes to make (I was moving slow that morning).

 

Thanks for reading

JMW

Fish Tacos

If you live on either coast and like seafood then you have probably at least once tried a fish taco. They have even started popping up in some of the larger chain restaurants over the last few years and seem to be growing in popularity all over. For the most part every one is prepared the same way with only a few subtle changes made. Some may be fried fillets of fish while others are grilled and almost all have some sort of slaw and a creamy sauce on top and are served on either a corn or flour tortilla. While I enjoy these very much I also like to come up with new ideas and new ways to to look at classic food items, so I set forth and came up with my own unique take on the fish taco. Here is what you need.

 

Ingredients

Two or three large tilapia fillets

1 medium white onion (chopped into medium sized pieces)

2 large jalapeno peppers (seeded and chopped into medium size pieces)

1 large poblano pepper (seeded and chopped into medium size pieces)

1 clove garlic (finely chopped)

1 lime

½ tablespoon course sea salt

½ tablespoon black pepper

2 tablespoons chilli powder

olive oil

½ cup Cilantro (finely chopped)

Corn or flour tortillas

 

In a large non stick skillet heat about 4 tablespoons of olive oil on medium high heat and add onions, garlic and peppers. You will want to cook the onions, garlic and peppers until they start to caramelize. The secret is to get them just to the point of getting the dark crisp edges and then reduce the heat to medium. With a spatula move them to the edges of the pan and add two more tablespoons of olive oil. Now place the tilapia fillets in the pan and let them seer on one side for several minutes. Salt and pepper the filets as they cook. When the fillets have turned white a little over half way through turn them over and repeat on the other side. Salt and pepper the other side. If a filet starts to fall apart do not worry as you will be breaking them up in a few minutes anyway. Once you have seared both sides use your spatula and start breaking up the filets into smaller pieces and mix with the peppers and onions. Now add the cilantro and chili powder and mix throughout the pan. Once everything has started taking on the color of the chili powder remove the pan from the heat and squeeze in the lime juice. Give the mixture one final stir to get the lime flavor spread around.

 

If you are using flour tortillas you will want to take a hand full and heat them in the microwave for about 20 seconds before serving. If you are using corn tortillas you can heat another skillet and heat the corn tortillas in a single layer (both sides until they start to loosen up).

 

Now you are ready to assemble. Just take a big scoop of your taco mixture and place it in the center of the tortilla and fold it over. You can add some fat free cheddar or some pico or salsa if you like but to be honest it doesn’t need it. Every now and then I will add a few dashes of hot sauce such as Cholula or Tapatio to spice it up but these tacos really stand on their own.

 

As always,

Thanks for reading

JMW