A LEFTOVER BRISKET RECIPE: BRISKET AND PEPPER JACK QUESADILLAS
To make these tasty quesadillas, chopped brisket, Brie, and Pepper Jack cheese get dressed up with barbecue sauce for a party between a couple of flour tortillas.
Provided by Paula Rhodes
Categories Beef
Time 13m
Number Of Ingredients 6
Steps:
- Add the barbecue sauce to the meat and stir to coat.
- Assemble tortilla in the following order: tortilla, Brie (if using), half of the Jack cheese, brisket, then the other half of the Jack cheese, and finally, the remaining tortilla.
- Briefly preheat a medium non-stick skillet. Coat pan with a quick spray of cooking oil. (No more than 1/4 teaspoon of oil.)
- Carefully lay a tortilla into a skillet over medium-low heat. Press lightly to help the cheese melt and hold everything together. When the bottom is golden brown and crispy, spray the top tortilla with vegetable spray and turn the quesadilla with a spatula. (See my kitchen secret above for turning quesadillas without losing their innards.) Continue grilling until the second side is also brown and crispy.
- Transfer to cutting board and cut into four or six wedges. I like to use a pizza cutter. Scissors also work well. A knife would be my third choice.
Nutrition Facts : ServingSize 1 quesadilla, Calories 597 kcal, Carbohydrate 20 g, Protein 36 g, Fat 41 g, Fiber 1 g, Sugar 5 g, SaturatedFat 24 g, Cholesterol 147 mg, Sodium 1130 mg, UnsaturatedFat 15 g
"SECOND TIME AROUND" COUSCOUS SALAD
Provided by Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl combine the couscous, scallion, celery, chicken and peas.
- In another mixing bowl combine blue cheese, mayonnaise, mustard and rice vinegar to taste; season with salt and pepper.
- Stir the blue cheese mixture into the couscous and plate.
SPAGHETTI SQUASH, SECOND TIME AROUND
Steps:
- Heat the black beans with the peppers, chili sauce and some water just to make a stew like consistency. When bubbling hot, stir in the spaghetti squash to heat through. Serve over rice and garnish with cilantro and sour cream if you can afford the calories.
SECOND TIME AROUND CORNED BEEF HASH
Steps:
- Heat oil in a large skillet. When hot add onions and saute them for about 10 minutes or until golden. Stir in peppers and cook for about 5 minutes or until tender. Stir in potatoes, garlic and corned beef. Stir well to incorporate and press the mixture down in the skillet. Let this cook, over medium heat for 5 minutes. Season to taste with salt and pepper. Add Worcestershire and Tabasco and stir to thoroughly incorporate. Press mixture down flat in skillet and cook for another 10 minutes to develop a crust. Place a plate, upside down on top of hash. Holding the plate in place with one hand, protected by a pot holder, flip the skillet over to release the hash from the skillet onto the plate. If some of it sticks to the skillet, don't be too concerned; just scrape it free. Add a bit more fat to the pan if necessary and slide the hash back into the skillet with the crust side up. Moisten with tomato juice or broth and press hash own in skillet again. Cook for another 10 minutes to develop a crust on the other side. Cut into pie shaped wedges and top with chili sauce. Serve with a green salad on the side.
VARIATION ON BEEF STEW, FOR SECOND TIME AROUND
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large casserole, over medium high heat, melt the butter. When the foaming subsides, add the mushrooms and saute for a minute until they begin to soften. Add the carrots, caraway seeds, paprika, 1/4 cup water, cover and simmer just for 4 to 5 minutes or until the vegetables are just tender.
- Add the leftover stew, cover and simmer 10 minutes just to reheat and bring flavors together. Meanwhile parboil the potatoes until tender but not falling apart. Season to the stew to taste with salt and pepper, remove from heat and stir in the sour cream if you wish. Center potatoes in a deep platter and surround them with the stew; garnish potatoes with parsley and meat with pickles.
SPICY BEEF SALAD
This recipe was inspired by my love of spicy flavors and light, nutritious entrees. The pretty salad has an appealing variety of textures. I make it year-round because it's fast and easy to prepare after a long day at work. -Peggy Allen, Pasadena, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Partially freeze beef. Slice across the grain into thin strips; set aside. For dressing, combine lime juice, sugar, soy sauce, basil and mint; set aside. , In a medium nonstick skillet coated with cooking spray, saute the jalapeno, garlic and ginger for 30 seconds. Add beef; stir-fry until cooked as desired. Remove beef from pan; gently toss with red pepper and cucumber. , Place greens in a large bowl or divide among individual bowls or plates; top with beef mixture. Add dressing to pan and bring to a boil; remove from the heat and drizzle over salad. Serve immediately.
Nutrition Facts : Calories 152 calories, Fat 5g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 171mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 17g protein. Diabetic Exchanges
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