Steak quesadillas are the perfect crowd-pleaser, combining the rich flavor of grilled beef with fresh veggies, gooey cheese, and a warm tortilla. Whether you are making quesadillas for a Tex-Mex family dinner or an easy appetizer for a party, you need to find the perfect recipe to ensure that your dish turns out as planned. This is the perfect steak quesadilla recipe that you can rely on to satisfy your family and friends every time.
Gather Your Ingredients
The best steak quesadilla has the perfect amount of lean beef combined with sliced onions and Monterey Jack cheese. Use New York strip steaks that are slightly less than an inch thick for the best results. Avoid slicing the steaks until after they have been grilled. You may also want to top your grilled steak quesadilla with pico de gallo, sour cream or even guacamole, but refrigerate these items until they are needed. Butter, flour tortillas and seasonings, such as salt, pepper and garlic powder are also essential.
Prepare the Grill
While you could make steak quesadillas in the kitchen using a frying pan, the best steak quesadillas are prepared over an open flame. Light your grill, and prepare it so that you can cook with medium-high heat directly over a flame. While your grill is heating up, you can slice the onions and season the steak. Some people also prefer to put sliced red and green peppers in their quesadillas. Use these sparingly as you want the full flavor of the cheese and meat to pop.
Grill Steaks and Veggies
When your grill is ready, place the steaks directly on the grill over the flame. Grill each side of the steak for two minutes. The inside of the steak should be warm and pink, and the outside should be perfectly seared. Then, use a cast iron griddle to heat the veggies. Apply butter and seasonings for flavoring while the veggies are cooking. During this time, you can also slice the meat into long, thin pieces.
Warm the Stuffed Tortillas
Lay each tortilla flat. On one half of the tortilla, cover the tortilla with cheese. Then, place the sliced beef and veggies over the cheese. Add another thin layer of cheese before folding the tortilla in half. You are now ready to place the stuffed tortilla directly on the grill. Heat each side for a minute or two until the cheese is melted.
You can learn more about how to make a steak quesadilla [available here]. Experiment with different types of cheese and veggies for variation. … Read the rest
Now that warm weather has arrived, it’s time to dust off that grill that has been taking up space in your garage and put it to some use. Instead of going for the same old boring hot dogs and burgers, why not stir things up a bit by making delicious and juicy pork ribs? Before you go to your local supermarket or butcher shop, learn what are spare ribs, what are baby back ribs and the differences between them.
After the belly of the pig is removed, spare ribs are the meaty ribs that are cut away. Most frequently, they are cut into what is known as St. Louis-style ribs, which are more rectangular in shape because the cartilage and breastbone are sliced off. Because they are flat, they are easy to brown. Their high-fat content makes them extra flavorful although they do contain more bones than other types of ribs. Each slab feeds three or four people and usually weighs over two pounds.
BABY BACK RIBS
Also known as loin ribs, back ribs, and pork loin back ribs, baby back ribs are a costlier alternative to St. Louis-style spare ribs. Although their name might make you think that they come from a very young pig, their diminutive title comes from the fact that they are shorter than spare ribs. Baby backs come from the place where the rib meets the pig’s spine after the loin has been removed. Each curved rack has an average of 10 to 13 ribs that are 3 to 6 inches long. If you’re really hungry, you can probably polish off a rack by yourself, but you should probably be able to share with your dinner companion if you’re serving your ribs with some yummy side dishes.
Now that you understand what are spare ribs and baby back ribs, it’s time for the fun part. Buy enough to serve yourself and your hungry group of friends, then give your ribs some time to cook. Whether you smoke them, braise them, grill them or make them in the oven, they are most delicious when cooked slowly at low temperatures. They also lend themselves to rubs and sauces both sweet and savory. The bottom line is that nothing says summer like a heaping platter of hot, juicy ribs. Make some today, and you’ll be the hit of the neighborhood. … Read the rest
If chicken is the most popular white meat – and it is – wings are the part of the bird that many of us prefer over all others. They can be prepared in numerous ways, they’re kid-friendly and they add spice to just about any party. Bake them, broil them, fry them or slow cook them in your crock pot; the choice is yours, but don’t stop there. You have another option: Air Fryer Teriyaki Chicken Wings.
If you’re unfamiliar with the air fryer, it’s a countertop electrical appliance that uses quickly circulating hot air to cook all different sorts of foods that you might normally fry in oil. Even dishes such as French fries and onion rings come out crispy and golden-brown – and without being soaked in all of that fatty, unhealthy grease. Gone are fears of burning yourself on spattering oil, and cleanup takes only minutes because barely any oil is needed with an air fryer, and the juices stay locked into whatever you are cooking.
With these facts in mind, think about how delicious Air Fryer Teriyaki Chicken Wings must be. Succulent and sweet with just a hint of tang, these beauties come out of your fryer crispy on the outside and deliciously juicy with every bite. Once you incorporate this recipe into your meal repertoire, your family might never beg you to go to a Chinese restaurant again.
Bolognese sauce is native to Bologna, Italy and can be traced back to the late 18th century. It is generally made using beef or veal, celery, tomato paste and wine. Most commonly, it is paired with flat, broad pastas such as fettuccine or tagliatelle. When it is made in the traditional fashion, constructing a Bolognese sauce involves processes that include sautéing, braising, sweating and simmering.
Because it is rich and complex, Bolognese sauce lends itself to variation, and cooks have risen to the task. Chefs from Italy, the U.S. and nations throughout the world have experimented with meat and tomato types, the presence of cooking fats and the use of liquids such as wine, milk and other juices. The end result is a sauce that can be tailored to the cook’s preferences as well as the ingredients at hand.
In recent years, the pressure cooker has also made its mark on this iconic Italian pasta topper. It enables even busy chefs to make delicious and flavorful pressure cooker bolognese in a fraction of the time it would take to simmer the same concoction on the stove. The best news of all is that the delicate and complex flavors remain locked in since cooking time is fast under high pressure.
Carnivores everywhere have embraced this rich and nourishing Italian-inspired sauce. Paired with any of a dizzying array of pasta choices and accompanied by bread and a glass of wine, this sauce can be the main ingredient in a meal that any guest would love.… Read the rest