Beef Quesadillas 

We love chicken quesadillas; we’ve not made beef quesadillas before tonight. They turned out great!

Ingredients:

One half pound of roast beef, in strips

One teaspoon of each of the following: cumin, onion powder, garlic powder, cilantro, salt and pepper

Canola oil 

Eight 8-inch tortillas 

Cheese

Directions:

Fry meat with seasonings  until totally browned in two tablespoons of oil. Set aside. 

On a flat griddle, well-oiled, brown two tortillas. The important thing is to brown each side of the tortilla. It’s ok to flip them more than once to get them brown enough. 

Ok, time to put them together! On one tortilla, add some beef and as much cheese as you can handle. Allow the cheese to melt a bit; top with second tortilla. Use a large pancake turner and spoon to flip the quesadilla. Be careful! 

When it’s brown and melty enough, place on oven-safe plate and set in oven to keep warm. 

Repeat until you’ve made four quesadillas. Serve with sour cream, salsa and refried beans. 

Rib Eye Steaks, Restaurant Style

I am in LOVE! The original recipe is at Amuse Bouche.

Ingredients
2 rib eye steaks (6 ounces each)
salt and pepper
1/2 stick of butter
2 tbsp. olive oil
2 tbsp. butter

Directions
Preheat oven to 400 degrees F.

Salt and pepper the steaks. Place the butter and olive oil in a cast iron skillet and melt on HIGH heat. When the oil and butter are really, really HOT, add the steaks and sear on one side for three minutes – you’ll want a nice crusty brown steak. As the steaks brown, use a spoon and drizzling the pan drippings onto the steaks. Turn and sear other side.  Drizzle with pan drippings.

Whew! Are you drooling yet?

Place the cast iron skillet into the hot oven; After five minutes, add one tbsp. butter to the top of each steak and continue the cooking process for another three to four minutes to get a nice medium rare steak. Of course, this time may vary upon how thick your steaks are. We like our steaks rare! Use your meat thermometer to check the inside temperature of each steak. The temperature of a medium-rare steak will be 165 degrees F.

Remove the cast iron skillet and steaks from the oven; place steaks on serving plate and cover with foil. Let them rest for five minutes.

We like ours with baked potatoes and a veggie. Don’t they look luscious?OLYMPUS DIGITAL CAMERAThey were!

 

A1 Roast

Last night for supper, I made a roast.  Thank goodness for a slow cooker!  I used Reynolds Slow Cooker Liners for the first time and really love the way they made clean-up so quick and easy!

My teen son loves to eat this particular roast.  Here’s the recipe from A1 and then I’ll tell you what I did differently.

Ingredients
1/2 cup A.1. Original Sauce
1/2 cup  water
1 pkg. (0.9 oz.)onion-mushroom soup mix
1 boneless beef chuck eye roast (2-1/2 lb.)
1 lb. red potatoes
1 lb. baby carrots
1 onion, thickly sliced

OK, here’s what I used:

Ingredients
1 cup A1 sauce
1/2 cup water
1 boneless rump roast (about 1 1/2 pounds)
1 tbsp. onion powder
1 large russet potato

Directions
Insert the slow cooker liner into the slow cooker, leaving the edges out of the cooker.  Add the roast.  Mix the water and A1 sauce together and pour over the roast.  Sprinkle with onion powder.  Cook on HIGH for about 7 hours.

Peel and dice the potato.  Open the slow cooker lid and carefully remove the roast.  Slowly put the diced potatoes into the slow cooker.  Place roast on top and cook on HIGH for another 45 minutes.

Remove roast and let it sit for five minutes, covered in foil.  Remove potatoes when the roast is ready.  Serve with a veggie of your choice.
A1 roast January 4