CHEESY GROUND BEEF QUESADILLAS

Looking for super Cheesy Ground Beef Quesadillas? You’ve come to the right place! Well seasoned ground beef, lots of ooey gooey cheese and a crispy golden brown exterior make these quesadillas simply irresistible! They’re sure to become a favourite in your home as they are in ours.

themom100.com

Making Quesadillas on the Stove

• In this recipe, the directions say to make one quesadilla at a time, which, if you are new to the quesadilla making business, is the easiest way to get comfortable assembling and flipping them. 
• However, because once the quesadilla is folded, it makes a half moon shape, you could in fact assemble two of these on a cutting board, and fold them up and then cook them together in a pan, lining up the straight sides of the half moons so two easily fit in the circle.  This isn’t hard at all, but if the notion of flipping a quesadilla makes you want to take things a little slowly, start with the one-at-a-time method.
• Use any delicious melty cheeses you like—I picked cheddar and havarti, but a Mexican blend is terrific, a blend of two other cheeses (or more), or just a single cheese, be it havarti, cheddar, provolone, gouda, Monetery Jack, mozzarella, etc.

themom100.com

Ingredients

• 1 pound ground beef
• 1 tablespoon vegetable or olive oil
• 1 cup chopped onion
• Kosher salt and freshly ground pepper to taste
• 3 tablespoons tomato paste


• 1 cup roughly chopped spinach or baby kale
• ½ teaspoon minced garlic
• 1 teaspoon chili powder
• 2 tablespoons minced fresh cilantro optional
• 4 teaspoons unsalted butter divided
• 8 8-inch flour tortillas
• 1 cup shredded sharp cheddar
• 1 cup shredded havarti
• Guacamole, sour cream, salsa and lime wedges to serve

Directions

1. Heat a large skillet over medium high heat, and brown the beef, breaking it up with a spoon until it is all browned and crumbly, about 5 minutes. Turn it into a colander to drain, and carefully wipe out the skillet.
2. Return the skillet to medium heat and add the vegetable or olive oil. Add the onion, season with salt and pepper, and sauté for 3 minutes until the onion starts to soften. Add the tomato paste, spinach, garlic and chili powder and stir for another minute until the spinach is wilted and everything is well combined. Return the beef to the skillet and stir until everything is blended. Stir in the cilantro if using, turn the mixture into a bowl, and wash and dry the skillet (or grab a new skillet).
3. Combine the cheddar and havarti in a bowl. Place the skillet over medium heat and add a half teaspoon of butter. Place a tortilla in the pan. Sprinkle 2 tablespoons of the cheese mixture over half of the quesadilla, and distribute 1/8 of the beef mixture over the cheese. Top that with another 2 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.
4. Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with guacamole, salsa, sour cream and lime wedges.

KFC Original Recipe Chicken

KFC Original Recipe Chicken decoded by a food reporter and republished with all 11 herbs and spices to make picture perfect KFC chicken at home! 

Shoulder of lamb with pistachio salsa verde

Preparation time : 10 minutes plus marinating

Cooking time : 35 minutes

Total time : 45 minutes plus marinating

Serves : 6

Ingredients

• 2 garlic cloves, roughly chopped
• 1 tsp cumin seeds
• 1tsp coriander seeds
• 1 tsp fennel seeds
• 1 tbsp grated fresh turmeric* or 1 tsp ground turmeric
• ½ tsp chilli flakes
• 1 tbsp light brown soft sugar
• 1 small red onion, roughly chopped
• 2 tbsp extra virgin olive oil
• 1.2kg boned shoulder of lamb
• handful watercress, to garnish

PISTACHIO SALSA VERDE

• 50g roasted pistachios, roughly chopped
• 2 garlic cloves, roughly chopped
• 8 mint leaves, roughly chopped
• small bunch flat leaf parsley, roughly chopped
• 1 green chilli, finely chopped
• 2 tbsp lime juice
• 4 salad onions, finely sliced
• 4 tbsp extra virgin vegetable oil , plus extra if storing

*selected stores

Method

1. during a blender, whizz the garlic, spices, chilli, sugar, onion, oil and a pinch of sea salt to a paste. Unroll the lamb; rub with the paste and leave for a minimum of quarter-hour , or chill for up to 24 hours. (If chilling, remove of the fridge half-hour before cooking.)

2. For the salsa verde, put all the ingredients in a bowl and stir to combine. Allow to sit for 10 minutes or so to macerate. If not using at once, spoon into a container, pour in enough oil to cover by 0.5cm and seal with a tight- fitting lid. Keep in the fridge for up to 1 week.

3. Preheat the oven to 180˚C, gas mark 4. Heat a griddle or frypan until hot (or use the barbecue), and cook the lamb skin-side down for 6-8 minutes. Flip over and cook for another 6-8 minutes. Transfer to a baking tray and roast within the oven for quarter-hour , until just pink. Rest on a board, loosely covered with foil, for 10 minutes. Serve sliced, with the salsa verde and watercress.

Heston's lamb burger

‘A lamb burger makes a great change from beef burgers – the smell of lamb cooking on a grill is irresistible, especially if you then serve it up with some earthy sauteed mushrooms and crunchy, flavourful crispy onions.’ Heston Blumenthal


Makes: 4

Ingredients

For the crispy onion:

• 1 small onion
• 40g breadcrumbs
• 300g grapeseed oil

For the mushrooms:

• 10g unsalted butter
• 100g white button mushrooms, sliced
• Salt

To finish:

• 2 packs Heston from Waitrose
• 2 Lamb & Cucumber Burgers*
• Tomato ketchup
• 4 wholemeal buns, slightly toasted
• 1 head little gem lettuce, leaves washed
• 1 tomato sliced

Method

1. For the onions: peel and slice the onion and toss it during a bowl with the breadcrumbs, until completely coated. Pour the oil into a medium-size pan over high heat and permit to return to 180ºC. Sprinkle the coated onions within the oil and fry for a couple of seconds until golden brown. Using a slotted spoon, remove the onions from the oil and place on a tray lined with kitchen paper to empty any excess oil.

2. For the mushrooms: melt the butter during a frypan over medium heat until it starts bubbling. Add mushrooms, a pinch of salt and cook for approximately 3-4 minutes. Remove from the heat and check the seasoning. Set aside, ready for the burger.

3. Cook the lamb burgers consistent with pack instructions. To finish: place some catsup sauce on rock bottom half the burger bun. Place the lamb burger on top. Add some of the little gem lettuce leaves, tomato slices, mushrooms, sliced onions and a little more of the sauce. Sprinkle the crispy onions on top before placing the top half of the bun on top.

Beef & portabella mushroom lasagne

Preparation time  : 10 minutes

Cooking time : 45 minutes

Total time : 55 minutes 55 minutes

Serves : 4

Ingredients

• Butter for greasing
• 2 tbsp olive oil
• 275g pack Waitrose Portabella Mushrooms, sliced
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 cloves garlic, crushed
• 400g pack Waitrose Aberdeen Angus Beef
• Mince 10% Fat
• 500g passata
• 1 x 28g Knorr Beef Stock Pot
• 300g pack essential Waitrose Fresh Lasagne Sheets
• 350g tub fresh Waitrose Four Cheese Sauce
• 1 tbsp grated Parmigiano Reggiano

Method

1. Preheat the oven to 190ºC, gas mark 5 and butter a medium-sized baking dish. Heat 1 tbsp of the oil during a large frypan over a medium heat. Add the mushrooms and fry for 3–4 minutes, then remove from the pan and put aside . Add the remaining oil to the pan and fry the onion and carrot for 3–4 minutes, then add the crushed garlic and fry for an additional minute.

2. Add the meat mince, stirring over a medium-high heat for 3–4 minutes until browned, then add the passata and stir through the Knorr Stock Pot.

3. Cover the bottom of the baking dish with a single layer of lasagne sheets. Spoon on a layer of meat sauce, then a layer of 4 white sauce and scatter over some mushrooms. Arrange a layer of lasagne sheets on top of the mixture and repeat the layers to the top of the dish, finishing with a layer of lasagne sheets topped with the remaining cheese sauce and a sprinkling of Parmigiano Reggiano.

4. Bake for 30–35 minutes. Cover with foil towards the top , once the highest is golden brown. Allow to face for a couple of minutes before serving.

Make individual portions of the lasagne in small pie dishes. They look really appealing and you'll freeze them too. Simply defrost completely before heating through within the oven.

Steak & chips with celeriac remoulade

Preparation time : 15 minutes

Cooking time : 30 minutes

Total time : 45 minutes

Serves : 2

Ingredients

350g frozen essential Waitrose French Fries
250g Waitrose Celeriac, peeled
Juice of ½ lemon
2 tbsp mayonnaise
1 tbsp essential Waitrose sour cream or crème fraîche
1 tbsp Dijon mustard
2 tbsp chopped fresh chives
250g Waitrose Hand-cut British Beef Bavette Steak
1 tbsp olive oil

Method

1. Preheat the oven to 220ºC, gas mark 7. Spread the chips on an oven tray and cook consistent with pack instructions, until golden.

2. Meanwhile, employing a mandolin or the coarse grater attachment on your kitchen appliance , shred the celeriac. Transfer to a bowl and stir within the juice .

3. Mix the mayonnaise, sour cream or crème fraîche, mustard and chives together and season. Fold the mixture through the celeriac and set aside.

4. Heat a griddle pan until smoking. Brush the steaks with the vegetable oil and season. Cook on the griddle for 2 minutes each side, for rare, or 3 minutes for medium. Transfer the steak to a warm plate and rest for five minutes. Serve the steaks with the chips and celeriac remoulade, and additional Dijon mustard on the side.

Cook’s tip
To check the steak is cooked the way you wish , from rare to well done, press the meat together with your finger: for rare it should be spongy and soft with juices flowing, slightly springy with a touch pink juice means medium, and firm meat with no pink means it’s well done.

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HOBBIT’S VEGETABLE & BEEF PIE

VEGETABLE BEEF SOUP

Vegetable Beef Soup. Super comforting, hearty and can be ready in less than 45 minutes!

therecipecritic.com

Today I am sharing this warm and hearty Vegetable Beef Soup!

There is nothing more that I love than soup when it’s cold outside. We have been getting alot of rain and colder temps in the Northeast and this is the perfect soup for a day like today!

This soup is packed with vegetables, tomatoes, and beef. The beef gets super tender as it cooks in the soup and adds lots of flavor to the broth.

I love how easy this soup can be thrown together. Simply brown the meat and sauté the veggies. Stir in broth, crushed tomatoes and seasoning. Simmer for 25-30 minutes. Serve with warm crusty bread, fresh parsley and parmesan cheese!

This soup also serves about 6-8 which means tons of leftovers! Enjoy!

Ingredients

• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into about 1 inch cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• ¾ cup carrots, diced
• ¾ cup celery, diced
• 3-4 russet or yukon gold potatoes, cubed and peeled (if desired)
• 1 (28 oz.) can diced tomatoes, with juice
• 1 tablespoon worcestershire sauce
• 4 cups beef stock
• 1 cup water
• 2 bay leaves
• 1 tablespoon Italian seasoning
• salt and pepper
• fresh parsley
• parmesan cheese
• crushed red pepper flakes

Instructions

1. Heat oil in a large pot.
2. Add in the steak in batches making sure not to over crowd the pan. (I did two batches). Cook until browned on both sides, about 2-3 minutes.
3. Remove from the pan and set aside.
4. Add in the onion, garlic, carrots, celery and potatoes. Saute for 3-4 minutes stirring occasionally.
5. Add the remaining ingredients as well as the steak.
6. Bring to a boil and simmer for 25-30 minute.
7. Season with salt and pepper to taste and serve with fresh parsley, cheese and crushed red pepper flakes if desired.

CHEESEBURGER SOUP

I hope that you all had a fantastic holiday!  Mine was great except for the fact me and the hubby came down with really bad head colds!  I had something completely different planned for dinner and the only thing that sounded good was soup.  Plus it was snowing all day.  Perfect soup day.  This soup was so delicious!  It is an award winning soup and it is excellent.  I loved the cheesy flavor and I loved that it was different than other soups that we had tried.  It became an instant favorite and it made a lot so I am excited to have leftovers!

therecipecritic.com

Ingredients

• ½ pound ground beef (use 1 pound)
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all purpose flour
• 2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

Instructions

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

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Prep time : 15 mins

Cook time : 30 mins

Total time : 45 mins

Chimichurri Flank Steak

Chimichurri sauce and steak are absolutely magical together, and this recipe is so easy. The steak is tender and loaded with flavor from the delicious chimichurri! 

Steak Taco Bowls (Street Taco Inspired, Whole30, Paleo)

This steak taco bowls are so flavorful with tender steak, creamy guac, sweet pineapple salsa, and cilantro-lime cauliflower rice. Whole30, paleo, and low carb, they're a healthier Whole30 Mexican recipe that the whole family will love. 

Ingredients

• 1 cup fresh cilantro chopped, divided
• 6 Tbsp. red onions chopped, divided
• 3 limes halved, divided
• salt
• ¾ lb. steak ribeye or strip work well
• pinch crushed red pepper
• freshly cracked black pepper
• 2 tsp. avocado oil
• 2 avocados peeled and seeded
• 1 cup fresh pineapple diced (or mango)
• 2-4 radishes root ends trimmed, sliced very thin
• 4 thin slices fresh jalapeño
• 3 Tbsp. white vinegar
• 3 Tbsp. water
• 1 1/2 cups cauliflower rice

Equipment Needed

• cast iron skillet
• Pineapple Salsa

Instructions

Marinate steak:

1. Place steak in a shallow bowl and season liberally with salt, freshly cracked black pepper, and crushed red pepper. Squeeze 1 lime over the meat; turn to coat. Set aside for 30 minutes.

Make radish pickle:

1. Combine radishes, slices of fresh jalapeño, white vinegar, and 3 tablespoons water in a small bowl and stir to coat. Season with lots of salt. If liquid does not cover radishes, mix together equal parts white vinegar and water and add to bowl until radishes are covered. Set aside for 30 minutes.

Make pineapple salsa:

1. Combine diced pineapple or mango, juice of 1/2 lime, 1 tablespoon chopped cilantro, and 1 tablespoon red onion in a medium bowl. Stir to combine. Set aside.

Make cilantro-lime cauliflower rice:

1. Heat cauliflower rice until cooked through in the microwave or on the stovetop. If heating on a stovetop, add cauliflower rice and a little water to a medium saucepan and cover. Cook over medium heat until steamed. When cooked, stir together rice, 2-4 tablespoons chopped cilantro, and the juice of 1/2 a lime. Season with plenty of salt. Set aside.

Sear steak:

1. When steak has marinated 30 minutes, heat a large cast-iron skillet over medium-high heat until very, very hot. Add 2 teaspoons avocado oil and let heat briefly. Carefully remove steak from bowl and place in pan. Sear, without moving, 4 minutes on the first side. Flip and cook another 2-3 minutes on the second side. Transfer to a cutting board and let rest 5 minutes.

Make guacamole:

1. Combine avocado, juice of 1/2 lime, 1/3 cup chopped cilantro, and 4 tablespoons chopped red onions in a large bowl. Sprinkle generously with salt. Mash to desired consistency and add more lime juice or salt to taste.

Assemble bowls:

1. Slice steak against the grain. Spoon cauliflower rice into serving bowls and top with steak. Spoon pineapple salsa around steak and top with half the guacamole per bowl. Garnish with the radish pickles, and additional chopped cilantro and red onion.

Recipe Notes

To make this recipe easier, prep the cilantro, red onion, and limes from the first ingredients section. Then follow the directions to divide each ingredient by element (pineapple salsa, guacamole, etc.). 

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Prep Time : 40 minutes

 Cook Time : 6 minutes

 Total Time : 46 minutes

 Servings  : 2