A great idea for leftover roast beef

Thursday June 16

Last night I made some quesadillas using some leftover roast beef. These weren't Mexican, but I still call them quesadillas because they had the basic filling-inside-a-tortilla.

Here's what I did:

First, I thinly sliced an onion, and slowly sautéed it in a small amount of butter. I think I used about a tablespoon. I would have added a small splash of balsamic vinegar, but since I didn't have any, I used soy sauce.

I took the leftover roast beef and shredded it.

I then used the caramelized onion, some roast beef, and some cheddar cheese as fillings for a flour tortilla quesadilla, and browned it on both sides until the cheese was melted.

You could try other kinds of cheeses--Swiss or Provolone come to mind. I made our quesadillas two ways: since Don was more hungry than I was, I made a sandwich with two tortillas and the filling inside. Once the cheese melts, it's easy to flip it over. I then cut it like a pizza with my kitchen scissors. For me, I just used one tortilla, put the filling on one half of it, and folded it over for grilling.

We ate this with a salad--making this a wonderful meal with leftover meat.


- Posted using BlogPress from my iPad

French Quarter Potatoes

Last night we were in the mood for something filling,since lunch had been snacks while driving. I had some Polska Kielbasa in the fridge, and some Yukon Gold potatoes that needed using up, so I borrowed a recipe from a blog called "What Did You Eat?" in Sher's recipe, she used Andouille sausage, but I thought the Kielbasa would work. Another change I made from Sher's recipe was using brown & spicy mustard instead of Creole mustard. But the garlic and cayenne made this spicy enough, so the changes still made for a tasty meal.

French Quarter Potatoes

1 T Creole mustard (I used brown & spicy)
2 t Worcestershire sauce
⅛ teaspoon cayenne pepper
2 Tablespoons olive oil
3 small red or white potatoes, cut into 1/2 inch cubes
freshly ground black pepper
1 heaping teaspoon chopped garlic
½ cups chopped red onions
3/4 cups chopped green bell pepper
2 andouille sausage links, quartered lengthwise and then cut crosswise into 1/2 inch chunks (I used 8 oz. Polka Kielbasa)

In a small bowl, combine the mustard, Worcestershire sauce, and cayenne. Set aside
Heat olive oil in a heavy nonstick skillet and cook the potatoes and 1/8 teaspoon black pepper over medium heat for about 15 minutes or until potatoes are tender. Cover the pan as they cook. When potatoes are tender, add the garlic, onions, and bell pepper and raise the heat to high and cook for about 6 minutes, stirring frequently. Then add the sausage and stir until heated through. Stir in the mustard mixture, then serve. Serves 2.


- Posted using BlogPress from my iPad