Steak Quesadillas at Home

My steak quesadillas have become a fave of my son's. They are a nice change from taco night.

These are so simple to make. The filling can be used throughout the week if you do not eat all 6 at once. 

You may use chicken in place of steak if desired. 

Steak Quesadillas 

Makes 6 

6 large flour tortillas

1 Tbsp. olive oil

 1/2 lb. beef round stir fry strips

1/2 green bell pepper, thinly sliced

1/2 red bell pepper thinly sliced

1 small onion, sliced

2 tsp. chili powder

1 tsp. cumin

1 tsp. garlic powder

1/4 tsp coriander

Salt and pepper

1/4 cup water

Shredded cheddar cheese

To serve: Shredded lettuce, salsa, sour cream, lime quarters

In a large skillet over medium high heat, add olive oil. Add beef strips and brown. Season with salt and pepper. Remove to a dish.

In the same skillet, add green and red bell peppers and onion slices. Season with salt and pepper. Saute over medium high heat until soft. Add chili powder, cumin, garlic powder and coriander. Return steak to the pan and add 1/4 cup water. Stir until well combined and heated through. Add more water if desired. Set aside until ready to assemble quesadillas.

To make quesadillas: Heat a medium skillet over medium heat. Add tortilla to dry pan. Warm for a minute, flip. On one half of the tortilla, add a handful of shredded cheese spreading evenly. Top with 1/6 of the meat and pepper mixture. Top with little more cheese. Fold empty side of tortilla over the side with the fillings. Press down with tongs to seal the edges. Once browned, flip to brown the other side. Remove to plate. Cool for a minute, and cut in half.

Repeat with remaining tortillas and filling. 

Serve with shredded lettuce, salsa, sour cream and lime quarters.

Caponata

Caponata is summer simmering in a pot. This appetizer of Sicilian origin features eggplant and many other fave summer veg such as zucchini and peppers. This dish is meant to be served at room temp, and it tastes better the longer the flavors have to blend together. So, it's a great one to make ahead.

I enjoy caponata with fresh bread and some Italian cheese, but it is a perfect accompaniment meat, chicken and fish. It also would rock over a bed of creamy polenta.

Many versions call for raisins and capers. Feel free to add some to my version if you like!

I like to salt the eggplant and set aside while chopping all the other veg.

The final step is adding a simple syrup, which brings a little sweetness to the savory. You can also up the amount of hot pepper flakes you use if you want it spicier. Please note, I don't add much salt to this dish as the olives are salty. Feel free to add some after tasting if you would like. 

I hope you get to try this while summer's bounty of eggplant, zucchini and peppers is still in full force.

Here's a glimpse of some of the prep work:

And next up, is the recipe. Enjoy!

Caponata

Makes 10-12 servings

1 medium eggplant, skin peeled in 1/2 inch strips so that it is not fully peeled, chopped into 1/2-inch dice

1/2 tsp. salt

1 zucchini, chopped in 1/2-inch dice

1 red bell pepper, diced

2 cubanelle peppers or 2 green bell peppers, diced

1 onion, diced

2 celery stalks, diced

5 cloves garlic, sliced

1 can (28 oz) San Marzano tomatoes

1/4 cup olive oil, plus 3 Tbsp. olive oil

1 cup green Calstelvetrano olives, pitted and sliced

1/2 tsp. red pepper flakes

1/4 cup white wine vinegar

1 Tbsp. sugar

Ground pepper

1/2 cup fresh basil, torn

Place eggplant in a colander. Toss with 1/2 tsp. salt. Set aside for 20-25 minutes.

In a large Dutch oven, add 1/4 cup olive oil over medium high heat. Saute eggplant for 8-10 minutes until lightly browned. Remove to a plate using a slotted spoon.

Add remaining 3 Tbsp. olive oil to the same Dutch oven over medium high heat. Add red pepper flakes, zucchini, celery, onion, red peppers, cubanelle peppers and olives. Saute for about 10 minutes, stirring occasionally. Add garlic. Saute another 2 minutes. Return eggplant to pot.

Place San Marzano tomatoes in a medium sized bowl and crush with your hands or a potato masher. Add to the pot. Stir.

Season with pepper. Bring to a simmer. Partially cover and cook for 20-25 minutes.

In a small sauce pan, bring white wine vinegar to a boil. Add sugar. Stir over high heat until mixture thickens slightly. About five minutes. Add vinegar mixture to the pot of vegetables. Stir in basil. Simmer for 5 minutes.

You may season with salt to taste if desired. Due to the saltiness of the olives, I don't add extra salt to the caponata.

To serve: Bring to room temperature. Serve with bread or cheese. You may also use the caponata to accompany meat or fish or to top a sandwich.

Extra servings may be frozen for later use.

Stuffed Pepper Soup with a Healthy Twist

This Stuffed Pepper Soup with Ground Chicken and Farro has all of your fav tastes from stuffed peppers, but it is prepped and cooked in half the time!

I use farro - an ancient grain packed with protein and fiber - instead of rice in this pot of yumminess. You can of course use rice, if you choose! 

I top my bowl of awesome soup with fresh herbs - basil and parsley, and a sprinkle of mozzarella. Parm would be fab, too. A drizzle of olive oil is also a must!

You can of course use ground beef or turkey, but I made my version with ground chicken. In essence, I just wanted a healthier and quicker way to make a stuffed pepper!

Enjoy!

Stuffed Pepper Soup with Ground Chicken and Farro

Makes 8 servings

1 lb. ground chicken

1 onion, diced

1 red bell pepper, chopped

1 green bell pepper, chopped

4 cloves garlic, minced

1 28 ounce can, diced tomatoes

1 15 ounce can tomato sauce

2 cups chicken broth

1 cup water

1 chicken bouillon cube

1 tsp. Italian seasoning

2 Tbsp. olive oil, divided

Salt and pepper to taste

1 cup farro, uncooked

Fresh basil and/or fresh parsley, minced 

Shredded mozzarella to serve

Drizzle of olive oil, to serve

In a large soup pan, heat up 1 Tbsp. olive oil over medium heat. Add ground chicken. Brown. Remove to a plate. 

In same soup pan, add another Tbsp. of olive oil. Add green peppers, red peppers and onion. Season with salt and pepper. Cook until softened, about 5 minutes. Add garlic. Cook another minute or two.

 

Add diced tomatoes, tomato sauce, broth, water, bouillon cube, Italian seasoning, browned chicken. Bring to a boil. Season with salt and pepper. Partially cover and simmer for 30 minutes.

Meanwhile, in a small pot bring water to a boil and cook farro according to package instructions. Drain.

Once soup has simmered for 30 minutes, add farro. Heat through for a few minutes.

Stir in parsley and basil.

Serve drizzled with olive oil and topped with shredded mozzarella cheese.

Greek pasta salad

I feel like the summer calls for a go-to pasta salad. So here is one that is inspired by Greek flavs. This is perfect to make for a BBQ or to go as a side with your fam's din. I also eat my Greek Pasta Salad for lunch. 

It really comes together quickly, and I always have all of the ingredients on hand. 

Short pasta works best to match the sizes of your chopped veg. I used pipette, which are so super cute. I love their curves!

You can also make this ahead. It holds up pretty well in the fridge.

Here, I served it with my turkey burgers. For that recipe, please click here.

Greek Pasta Salad

Makes 6 side dish servings

1/2 pound short pasta such as pipette, shells or elbows

1/2 red pepper, chopped

1/2 green pepper, chopped

1/2 cup quartered grape tomatoes

1/2 cup chopped cucumber

1 can chickpeas, drained and rinsed

Greek dressing

Zest and juice of 1 lemon

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/4 red wine vinegar

1/2 cup extra virgin olive oil

Salt and pepper to taste

To serve: Crumbled feta

Bring a pot of water to a boil. Salt the water. Cook pasta according to instructions on the pasta box. Drain pasta in a colander and run under cool water for a minute. Set aside to cool.

In a liquid measuring cup, add zest and just of lemon, garlic powder, oregano salt and pepper and red wine. Whisk in olive oil to emulsify. Set aside. 

In a large serving bowl, add red and green peppers, grape tomatoes, cucumber, chickpeas and pasta. Pour dressing over the veggies and pasta. Gently mix with a big spoon. Set aside to marinate for an hour. Serve at room temp or chilled with crumbled feta.

Stuffed Peppers with Orzo, Baby Spinach and Chickpeas

This is a perfect dinner for a Meatless Main Night: Stuffed Peppers with Orzo, Baby Spinach and Chickpeas.

Full of flavor, this dish leaves you satisfied without busting a gut. Praise the Lord.

Check it out:

Stuffed Peppers with Orzo, Baby Spinach and Chickpeas
Makes 6 servings

6 bell peppers, any color, tops sliced off and seeded
1 1/2 cups vegetable broth or chicken broth
3/4 cup orzo
4 garlic cloves, minced
1 small onion, minced
1 15-ounce can chickpeas, drained and rinsed
3 cups baby spinach, chopped
2 Tbsp. basil, minced
3 Tbsp olive oil, divided
1/4 cup grated parmesan cheese
1/2 cup feta cheese crumbles
2 cups marinara sauce, warmed
Salt and pepper to taste

Preheat oven to 400 degrees Fahrenheit.

In a small pot of boiling salted water, cook orzo according to package instructions. Drain. Set aside.

In a medium saucepan, heat 2 Tbsp. olive oil over medium heat. Add onion and garlic. Cook for 3-5 minutes. Add spinach. Cook for a minute or two, until wilted. Remove from heat Add chickpeas, basil and orzo. Toss. Add remaining Tbsp olive oil and cheeses. Stir together. Season with salt and pepper to taste.

Stuff each pepper and stand in a roasting pan large enough to fit all of them. (I used a 12-inch-by-9-inch pan.)

Top each pepper with 1/3 cup marinara sauce.

Pour broth into the bottom of the roasting pan.

Cover roasting pan with lid, or aluminum if you do not have a lid.

Roast for 45 minutes.

Serve with extra sauce and cheese, if desired.

Jersey Fresh Turkey Chili

I thought up this recipe recently while jazzercising in my basement. Yes, I am an exercise hound. I get my fitness on solo each day with trainer guru type video vixens demonstrating routines all fab and done up with their motivational speak while my pathetic asthmatic lungs gasp for air and I  sweat profusely in my-oh-so-uncoordinated manner rocking designer Old Navy leisure wear. It ain't pretty, but it gets the job done. And I love it. Exercise is such a high.

I will admit, while visions of Jersey Fresh Turkey Chili danced in my head I found myself a few steps behind the Comcast OnDemand - or is it Xfinity OnDemand - workout gal. If she were instructing me in real life, I probably would have gotten a lecture or two. Or maybe she would make me drop on the spot and do twenty pushups - which  I would kill. Totally.

But whatevs, this chili rocks! And the fitness peeps would probably dig it because it is totally healthy and it does not make you feel like a disgusting fat slob after eating it. Yay. It doesn't have that whole heavy factor that so many chilis have.

Yes. You may notice I top it with sour cream and cheese. That's how chili is SUPPOSED to be enjoyed according to legend. Or according to me, the creator of this awesomeness. Honestly, the four toppings: chopped Jersey tomatoes and scallions, shredded cheddar jack cheese and a dollop of sour cream are like a quartet of perfection. Don't mess with it! Trust me.

Jersey Fresh Turkey Chili

Makes 6 to 8 servings

2 Tbsp. olive oil
1 onion, chopped
4 garlic cloves, minced
1-2 jalapeno peppers, minced
1.3 lbs. ground turkey
2 tsp. cumin
2 Tbsp. chili powder, divided
1 red bell pepper, chopped
1 orange bell pepper, chopped
2 small or 1 large poblano pepper, chopped
2 corn ears, cooked, with kernels stripped from the cob
1 15.5 oz. can black beans, rinsed
2 cups chicken broth
1 cup water
2 Tbsp. fresh cilantro, minced
Salt and pepper to taste

To serve:
Fresh tomato, chopped
Scallions, finely chopped
Sour cream
Shredded cheddar jack cheese

In a large soup pot, heat olive oil over medium heat. Add onion, garlic and jalapeno. Saute for 4-5 minutes until glistening.

Add ground turkey. Brown the meat, stirring occasionally. Season with cumin, 1 Tbsp. chili powder and salt and pepper to taste.

Add bell and poblano peppers. Cook for about five minutes so that peppers soften.

Add corn, beans, broth, remaining Tbsp. of chili powder and water. Season with salt and pepper to taste. Bring to a boil. Lower heat and simmer partially covered for 30-35 minutes. The corn kernels will separate as the chili simmers.

Stir in cilantro. Adjust seasonings if necessary.

Serve in bowls, topping each serving with fresh tomato, scallions, sour cream and cheese.

It's All Greek to Me

So if you're a Greek food purist/snob you may want to click elsewhere. For all others: Welcome to my riveting post re: Gyros Gone Jersey Girl Wild.

Straight away, I will warn you: My tzatziki sauce is missing cucumbers. This is no fault of my own but rather a deliberate decision in making sure that The Husband eats the tzatziki sauce. You may remember from previous posts (since I know all 10 of you have been following my blogging career for YEARS), The Husband has a thing "with," or I should say "against" cucumbers. And mayo. And shopping. And mushrooms. Don't even get me started with the mushrooms.

So I lovingly placed the cucumbers on the side so that me and the kiddo would would get some of that fresh crunchiness action up on our gyro creations while making The Husband happy.

See that. I'm all about the compromise.

In addition, I'm 99 percent sure that in real life I mispronounce all of, well the two Greek words that we are using today: gyro and tzatziki (which, if we're being honest here, tzatziki is also a bitch to spell. And it just made me break my swear word policy on my blog. Sorry, Jesus.)

Aaaaand finally, my son, bless his 3-year-old hungry hungry belly, lovingly referred to our perfectly warm pitas filled with delicious lemony marinated shaved pork, cool tzatziki sauce, salty feta and fresh veggies, veggies and more veggies as "tacos." Ie, "Mommy, can I please have more tacos?" and "These tacos taste yummy" and "I love tacos."

Naturally, I went with his whole narrative.

"Sure, Baby Doll. Tacos IT IS!"

This was really easy breezy to make. And it does get a ton of veggies down the gullets of your family. And, honestly. Who doesn't love a taco, I mean gyro?

Below is the recipe for my sauce. And then, I'm listing the recipe for the Old Neighborhood Shaved Pork Gyro recipe that I found on Pinterest.  It is on the Old Neighborhood Web site as well. In an uncanny stroke of luck, my ghetto Shop Rite actually carries the Old Neighborood Shaved Meat products. Yay!

Feel free to serve these bad boys with all sorts of veggies and toppings. We did red peppers, cucumbers, plum tomatoes, romaine and feta. You could totally do hummus, olives, peppers of varying colors, scallions, fresh herbs, etc. Woo-hoo!

I didn't serve these in a traditional gyro roll-up style. I kinda just cut the pitas in half and stuffed them. Top Chef plating, it is not.

Gyro toppings: Tzatziki sauce, cucumbers, red bell peppers, red onions.

And more toppings: plum tomatoes, feta cheese, romaine.

Beneath that rainbow of veggie amazingness is some tasty shaved pork. Honest.

Here's my little man loving a ride on the Boardwalk in Ocean City. 
That smile is gold!

Tzatziki Sorta Sauce
10 ounces Greek yogurt
1 Tbsp. lemon juice
1 garlic clove, minced
Parsley, chopped
2 scallion greens, minced
1 Tbsp. white wine vinegar
Salt and pepper to taste

Combine all the ingredients in a bowl, and gently stir together with a spoon until well blended. Refrigerate if made well ahead.

Shaved Pork Gyros from Old Neighborhood Shaved Pork
By Susan Chan

1 1-lb. package of Old Neighborhood Shaved Pork
1 tbsp. oregano
1 tbsp. cumin
3 tbsp. lemon juice
1 garlic clove, minced
salt and pepper to taste
tzatziki sauce (see ingredients & recipe below)
pita bread
olive oil
1 red onion, sliced
1 tomato, cut into strips
Lettuce leaves
Crumbled feta

Marinate the Shaved Pork with 1 tbsp. oregano, 1 tbsp. cumin, 3 tbsp. lemon juice, minced garlic clove, salt, and pepper for at least 30 minutes. I left the amount of salt and pepper to your discretion, but if you need a point of reference, I used 1 tsp. salt with 2 tsp. black pepper.

If you are making the tzatziki sauce yourself, mix all of the tzatziki ingredients together, and set it aside in the fridge.

Heat a pan over medium heat. Add 2 tsp. of olive oil. Add the shaved pork.

Cook the pork for about 4-5 minutes, or until the meat is thoroughly cooked.

In a separate pan, heat ½ tsp. of olive oil. Lightly toast one pita bread.

Remove the pita from the pan, and place it on a dish.

Remove the tzatziki sauce from the fridge.

Place one lettuce leaf in the center of the pita.

Add tomato strips, onion slices, and cooked shaved pork.  The amount added is dependent on how full you would like each gyro.

Top with feta cheese and some tzatziki sauce. For the tzatziki sauce that appeared with this recipe on the Old Neighborhood Foods Web site, click here.)

Fold the sides of the pita towards the center.

(optional) Wrap with foil or parchment paper to hold the gyro in place.

Repeat steps for each gyro.

Serve and enjoy!