Easy Peasy Cheater Quesadillas
If this isn't the world's easiest quesadilla, it's certainly close. Fry a tortilla shell in a (vintage) cast iron skillet, add cheese and ham, and fold it over. It's a work night and I'm exhausted, and a simple dish like this is more than satisfying.
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Fruit Bowl Chutney & Cheese Quesadilla | Melissa Hemsley | Too Good To Waste | Waitrose
Food writer, chef and sustainability champion Melissa Hemsley shares her recipe for a fruit-bowl chutney – a great way to use up fruit that would otherwise be thrown away. And the tangy chutney works brilliantly in her super-simple cheese quesadilla.
70 percent of food waste in the UK comes from people’s homes and we’re on a sustainability mission to help you reduce the amount of food you throw away, as well as committing to cutting 50% of food waste across our supply chain by 2030.
Our #TooGoodToWaste series brings you top tips, tricks and recipe ideas from chefs and cooks who are passionate about sustainability and reducing food waste too. We’ll be focusing on some of the most wasted food items in the UK and showing you how to use them up in delicious ways rather than throwing them in the bin. If we can all just buy the food we need and use it all up, we can make a difference.
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Freestyle fruit-bowl chutney recipe
Makes 1 jar, Prepare 15 minutes, Cook 25 minutes
5 medium eating apples, unpeeled or 2 large ripe mangos, peeled
2 tbsp ghee or coconut oil
½ tsp ground turmeric
½ tsp ground cinnamon
6 tbsp maple syrup
120ml apple cider vinegar
For the spice paste
3 garlic cloves, peeled
3cm piece roughly chopped ginger
1 tbsp coriander seeds or 2 tsp ground coriander
1-2 chillies, deseeded if you prefer and chopped, or a pinch of chilli flakes to taste
3 tbsp extra virgin olive oil
1 First make the spice paste. Place the garlic, ginger, chillies and coriander seeds, if using, in the small bowl of a food processor and blitz to a paste, or pound together with a pestle and mortar. If you’re not using coriander seeds, then just finely chop everything and mix together with the ready-ground coriander. Add the olive oil and blitz again.
2 Heat a small saucepan and melt the ghee or coconut oil, then add the spice paste and fry briefly. Chop the apples into 1cm pieces or, if using mango, cut up the peeled mango flesh into slightly bigger pieces.
3 Add the fruit, 1 tsp sea salt, ½ tsp black pepper, turmeric and cinnamon to the pan and gently fry on a low heat for 2-3 minutes, stirring regularly.
4 Add the maple syrup and vinegar and simmer, uncovered, for 15-20 minutes, stirring a few times, until thick and just like a chutney. Remove from the heat and taste for seasoning: it should be a delicious balance of sweet and sour. Pop the hot chutney into a large clean, sterilised screw-top jar. It will keep for about a week in the fridge.
Cook’s tip
To sterilise your glass jar and lid, first wash in hot soapy water and rinse well. Put the jar and lid onto a baking tray. Heat in the oven, either at 150°C, gas mark 2 for 1 hour 30 minutes or at 200°C, gas mark 6 for 20 minutes.
This recipe has been adapted from Melissa Hemsley’s book, Feel Good (Ebury Press, £22). Because it hasn't been created for Waitrose and tested by our food team, we are unable to answer any questions you may have.
Bisquick Impossible Fish Pie- very quick cheap and tasty
Recipe for Bisquick Impossible fish pie. I got the idea from Anne Byrn's cookbook, Dinner Doctor, I had never heard of Impossible pies before. I used her ham pie recipe and changed the ingredients to make a fish pie.
Cooking oil to grease pie pan
1 15 ounce can mackerel - remove dark skin and bones and meat
1 cup shredded cheese
1/2 cup biscuit mix
2 large eggs
1 cup powdered milk or whole milk
2 TBS of dried parsley
1 tbs minced garlic
one teaspoon lemon juice
Herbs of your choice
preheat oven to 400 F
Cook for 25 minutes until firm to the touch.
The original ham and cheese recipe calls for adding the ham and then the cheese to the pie pan in layers
and then the rest of the ingredients that have been mixed in a bowl,
which is probably how I will do it next time. However, in my first attempt
shown in the video I added the milk and eggs and mixed them and then
the Bisquick and mixed it and then the cheese and fish and onions and parsley
and garlic and herbs and poured it into the pie pan without any regard to layering the fish or cheese.
Since I did not want to heat up the house I used my toaster oven on the balcony
and my toaster oven takes longer to cook than a regular stove I cooked my pie for 60 minutes, which was too long.
I liked the taste and the texture, but think it can be improved by adding some diced tomato and olives.
I added some Duke's mayonnaise on top as a garnish. I have eaten the pie cold sliced the next day and it tastes even better, like meatloaf.
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$317 vs $13 Quesadilla: Pro Chef & Home Cook Swap Ingredients | Epicurious
Pro chef Saúl Montiel from Cantina Rooftop and home cook Jon are swapping recipes and hitting the kitchen to make a quesadilla. We provided Jon with all the ingredients necessary to make chef Saúl’s over-the-top $371 quesadilla recipe, sending only $13 worth of your typical, store-bought stuff back the other way. Will Saúl elevate Jon’s more modest materials into something gourmet? Can Jon keep up with the demands of Saúl’s recipe? Which quesadilla looks better to you?
Director: Isabel Alcantara
Director of Photography: Brandon Yoon
Editor: Michael Imhoff
Director of Culinary Production: Kelly Janke
Producer: Isabel Alcantara
Camera Operator: Caleb Weiss
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Audio Engineer: Brett Van Deusen
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Justin Symonds
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Beef Cheese Wrap,Beef burrito By Recipes of the World
#wrap #burrito #recipesoftheworld
#beefwrap #cheese
Thank you For Watching
'''''''''''''''''''
Ingredients
'''''''''''''''''
Oil 1 tbsp
garlic Chopped 1 tbsp
beef mince 1/2 kg
Salt 1 tsp or to taste
red chilli powder 2 tsp
red chilli flakes 1 tsp
sriracha sauce or hot Sauce 2-3 tbsp
Sour cream:
cream 150ml
lemon juice 1 tbsp
milk 2-3 tbsp
Salad:
Red cabbage 1/2 cup
lettuce
Carrot julianne 1/2 cup
boiled Corn 1/2 cup
Onion chopped 1/2 cup
Pickled red jalapenos (Optional)
lemon juice 1 tbsp
salt 1/2 tsp
black pepper powder 1/2 tsp
Tortilla
mozzarella & cheddar cheese grated
butter as required