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Hijiki Gohan

Hijiki Gohan Prep Time: 30   minutes Cook Time: 30   minutes Total Time: 1   hour Course:  Rice, Rice dish Cuisine:  Japanese Servings:  6 Calories:  283 kcal Author:  Shihoko | Chopstick Chronicles Ingredients 2   cups   rice   *1 10   g   dry hijiki   *2 50   g   edamame   *3 50   g   chicken mince (ground chicken) 1/2   carrot   *or 40g 1   tbsp   sesame seed oil a   pinch of  sesame seeds to top a   pinch of   bean sprouts to garnish Seasoning 2   tbsp   soy sauce 1/2   tsp   salt 1   tbsp   sake 1   tbsp   mirin 1   tsp   sugar Metric  -  US Customary Instructions Place dry hijiki in a bowl of 500 ml water. Let hijiki absorb water for about 30 minutes.  Cook rice in a rice cooker.  *4 While rice is being cooked, cut carrot into matchsticks and shell edamame and set these aside. *5...
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Cheesy Ground Beef Quesadillas


Cheesy Ground Beef Quesadillas
Looking for super Cheesy Ground Beef Quesadillas? You've come to the right place! Well seasoned ground beef, lots of ooey gooey cheese and a crispy golden brown exterior make these quesadillas simply irresistible! They're sure to become a favourite in your home as they are in ours.
 CourseMain Course
 CuisineMexican
 Keywordbeef quesadillas, cheesy quesadilla recipe, easy quesadilla recipe
 Prep Time5 minutes
 Cook Time25 minutes
 Total Time30 minutes
 Servings12 pieces
 Calories252kcal
 AuthorDawn – Girl Heart Food

Ingredients

  • 1/2 tbsp olive oil
  • 1 lb ground beef -I used ‘extra lean’
  • 1 tsp chili powder
  • 1 tsp chipotle chili powder
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp tomato paste
  • 2 tbsp unsalted beef stock
  • 12 oz shredded cheese blend -about 3 cups (or combination of cheddar, monterey jack and pizza mozzarella)
  • 6 flour tortillas -mine were about 7 – 8 inch diameter
  • cooking spray -to grease pan

Instructions

  • Preheat oven to 200 F (to keep quesadillas warm while cooking batches).
  • In a pan (I used non stick) on medium heat add olive oil.
  • When shimmering, add ground beef, chili powder, cumin, oregano, cayenne, garlic powder, onion powder, salt and pepper. Heat until cooked through, breaking into crumbles with a wooden spoon, about 8-10 minutes. Stir in tomato paste and stock and cook 1 -2 minutes more.
  • Remove beef from pan into a bowl. If there is any excess grease drain/remove.
  • Distribute about 8 ounces (or 2 cups) of cheese among all tortillas  (on one side of them). NOTE: reserve the remaining 4 ounces (or cup of cheese).
    Also, if your tortillas are smaller or larger than the size I used, the quantity you yield will vary.
  • Distribute ground beef on top of cheese.  Then, sprinkle remaining 1 cup (or 4 ounces) of cheese on top of ground beef. Fold tortilla over so you have a half moon shape.
  • Working in batches (about 2 quesadillas per batch), spray cooking spray into pan and cook quesadillas (on medium low heat) for about 2 minutes per side until golden brown and cheese is melted (carefully turning and watching to ensure they don't burn). While continuing batches, place cooked quesadillas on a baking sheet in preheated oven to keep warm.
    Cut each half moon in half. Serve with salsa, guacamole and/or sour cream. Enjoy!

Source : girlheartfood.com





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