Archives for October 2017

Bulgogi Beef Quesadilla

This quesadilla is soo good, and just as easy!

Cook the Bulgogi Beef to preferred doneness. Remove from the pan and set aside to rest. Chop into bite-sized pieces.

On a cast iron pan or griddle, grease the surface with cooking spray. Heat over medium-high. Carefully place a flour tortilla onto the hot surface.

Add a layer of shredded Mexican cheeses. Top with some canned, rinsed & drained black beans and also some mild, fire-roasted diced  jalapeño peppers (canned, store-bought).

Add the beef and spread another handful of cheese on top (this is the “glue” that will help to adhere the top tortilla.

Cook for about 5 minutes until golden brown. Place the tortilla on top, then spray with cooking spray. Using a flat spatula, carefully flip the quesadilla to brown on the other side, 3-5 minutes.

Remove from the pan onto a cutting board. Cut into quarters. Enjoy as is, or top with avocado, sour cream or crema, cilantro, salsa, a squeeze of lime… all great choices!

 

One-Pan Chicken Dinner

On one baking sheet, add: Garlic Ginger Teriyaki Chicken, halved baby potatoes (purple, red & yellow), chopped leek (white & light green parts only), peeled and quartered
carrots, quartered baby portobello mushrooms, 2 cups cubed ciabatta bread, 4 fresh cilantro sprigs and 1 bay leaf.

In a small bowl, whisk together: 1 tablespoon smoked paprika, 1 tablespoon ground cumin, juice of 1 lime, 1/4 cup extra virgin olive oil, 1 tablespoon honey (or brown sugar), 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper.

Drizzle the dressing over the chicken and vegetables. With clean hands, toss altogether until evenly coated and combined.

Bake at 400 degrees for 30 minutes until the chicken is cooked, the vegetables are tender and caramelized and the bread is toasted.

Chinese Chicken Salad

In a stainless steel or cast-iron pan, toast sliced almonds until golden brown. Remove and set aside in a small bowl for garnish.

In the same pan, heat veg, peanut or canola oil over medium-high heat. Cook the chicken until brown and cooked through or according to package instructions. Remove, allow to rest and slice.

In a large bowl, toss little gem lettuce (or chopped romaine), sliced red bell pepper, bean sprouts, shredded carrots, shredded Napa and red cabbages, cilantro leaves and Mandarin orange slices.

Dress with your favorite Asian salad dressing, or make your own. Top with the sliced
chicken. Garnish with toasted almonds.