Tuesday, July 26, 2011

Teryiaki Steak Quesadillas

Oh baby, we made these for dinner tonight and they were so dang good. I never would have thought to make a quesadilla like this, but it was a nice change and quite tasty! We dipped them in guacamole and they were even better.

Steak Teriyaki Quesadillas Recipe Steak Teriyak


  • 1/3 cup reduced-sodium soy sauce
  • 1/3 cup reduced-sodium chicken broth
  • 1 tablespoon brown sugar
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon onion powder
  • 1 garlic clove, minced
  • 1 beef top sirloin steak (1 inch thick and 3/4 pound)
  • 1/2 cup finely chopped fresh pineapple
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped green pepper
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 6 flour tortillas (8 inches)


  • In a small bowl, combine the first six ingredients; set aside 3 tablespoons for filling. Pour remaining mixture into a large resealable plastic bag. Add the steak; seal bag and turn to coat. Refrigerate for 2 hours.
  • Drain steak and discard marinade. Grill steak, covered, over medium heat or broil 4 in. from the heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
  • Remove steak from the grill and cool slightly; cut into bite-size pieces. In a large bowl, combine the pineapple, red onion, green pepper and beef.
  • Sprinkle half of the cheese over three tortillas. Using a slotted spoon, top with beef mixture. Drizzle with reserved soy mixture. Sprinkle with remaining cheese; top with remaining tortillas.
  • Grill over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into six wedges; serve immediately. Yield: 18 wedges.
From: Taste of Home magazine
Nutrition Facts: 1 wedge equals 113 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 245 mg sodium, 11 g carbohydrate, trace fiber, 9 g protein.

Wednesday, July 20, 2011

Chicken Piccata

I don't have a picture. I'm sure I could find one. But oh-well. I made this for dinner tonight. It was dang good. Even Brian loved it. When he got home from work and saw it, he asked if he could have regular pasta sauce instead, but I made him try it and he was pleasantly surprised and didn't ask for it again after that. He even commented after dinner was over that he wouldn't mind if I made it again! I served it with angel hair pasta and green salad.

Chicken Piccata (from Food Network)
  • 2 skinless and boneless chicken breasts
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter (I halved this)
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped
  • dash of white cooking wine (optional, but I think it adds great flavor)
  • approximately 1/4 cup cream (optional, but you know me and of course I added it)


Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, wine, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. If the sauce reduces too much (which mine did), add more chicken stock. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce (and cream, if desired) and whisk vigorously. Pour sauce over chicken and garnish with parsley.