Steak Quesadilla

This is one of Casey favorties. It is also a great way to use leftover steak or chicken. This is also a super quick and easy meal. You can put almost anything in a tortilla and have a good meal.


Thinly cut your cooked steak into stripes
Or
Shredded your cooked chicken
a can of your favorite refrained beans, White beans, or black bean slightly smashed
Cheese such as or a combo of cheddar, monetary jack, asadero,queso quesailla. Get creative and try gouda, fontina, or blue cheese
Flour tortillas


Spread the beans on the tortilla, place the beef or chicken on top of the beans and then sprinkle with cheese. Fold the tortilla in half, lightly oil both sides of the tortilla and place on a hot griddle or pan. Cook the tortilla till golden brown and cheese has melted. Let the quesadilla cool for a few minutes before slicing. Serve with a dollop of Greek yogurt (I prefer the Greek yogurt over sour cream) and salas.


For a more sophicated quesadilla try carmelized onions and blue cheese with steak and white beans smash.


Roasted veggies, black beans and Gouda or fontina cheese.


The possibility are endless! Be creative and enjoy


The Wicked Cook
Karrie Maniaci-Hebert

Grandpa O'Neill's Oatmeal Cookies

1/2 cup butter (one stick)
1/2 shortening (very important do not add just butter)
1 cup brown sugar
2 eggs beaten
1 teaspoon vanilla
2 teaspoon molasses
1/2 cup + 2 tablespoons
1 teaspoon salt
3 cup oatmeal, old fashion
1 cup bran flakes
1 teaspoon baking soda 1/2 cup golden raisin (optional)
1/2 cup finely chopped walnuts
1 cup chocolate chips
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger

Mix flour, salt and baking soda, add oats, raisins, nuts and spices. Beat Butter and shortening together until creamed. Add sugar mix until creamed, add eggs, vanilla and molasses mix well. Combind with flour mixture. Bake at 350 for 10-12 minutes.

I only changed a few ingredients instead of all shortening I did half butter and half shortening and added the chocolate chips otherwise this is his recipe.

Enjoy
The Wicked Cook
Karrie Maniaci Hebert

Creamy orzo with broccoli, sun-dried tomatos and shrimp

1/2 of a onion finely chopped
4 garlic clovers, pressed
olive oil for the pan, 3-4 teaspoons
1 1/2 cups uncooked orzo pasta
3 1/4 cups chicken broth (I love Kitchen Basics)
3/4 cup white wine and a glass for yourself
5-6 sun-dried tomatoes, more if you like
4 cup frozen broccoli, put in microwave for 2 minutes to warm
1/2 cup to 1 cup Parmesan cheese, to your liking
6 oz of mascarpone cheese
1 lb shrimp
Lemon zest from a 1/2 lemon
Lemon juice from a 1/2 lemon
Chopped fresh parsley

Heat oil in a 12 in skillet over medium heat and saute onion till soft about 5 minutes, add garlic and stir for 1 minute. Do not let the garlic brown. Stir in orzo, chicken broth, and wine. Cook for about 15 min on a simmer until almost all liquid is absorbed and orzo in tender. Add shrimp, cook for 5 more minutes, add a little chicken broth if needed. Heat off stir in lemon zest, lemon juice, tomatoes and broccoli, add cheeses, mix well and let stand for 5 minutes. Reheat slowly till warm. Sever with a salad. Complete meal in 1 hour.

This would also be easy to do as a veggie meal. Use Vegetable Broth, instead on Chicken Broth. You could also add mushrooms, asparagus, or squash. Whatever is in season and whatever you have time for.

Enjoy the Wicked Cook

Pate Brisee (Pie Dough)

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water


In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
# With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
# Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Do not skip the chilling part this make the dough flaky. It take time to make good dough
Thank you Martha Stewart for making great Pate Brisee
Love to eat
The wicked cook

Rustic Onion Tart

1 Pate Brisee see recipe

3 medium sweet onion

1 red onion

3 Tbsp olive oil

3 Tbsp butter

salt and pepper to taste

1 Tbsp balsamic vinegar

1 cup roughly grated Gruyere cheese

View full recipe

Peel and slice the onions, heat oil and butter in large, heavy-bottomed saute pan over medium heat. Add the onions and sprinkle a little salt over them, this will draw the moisture out. Stirring occasionally for 10 minutes until the onions have softened and are translucent. Reduce the heat and cook for an additional 40 minutes stirring occasionally until the onions are well browned. Add balsamic vinegar and cook for 10 more minutes until completely caramelized. Remove from heat.

Preheat oven to 450. Remove dough from the refrigerator and let stand for 5 minutes before rolling. Roll out the dough on a lightly floured surface to fit your tart pan.

Place all but a couple tablespoons of cheese in the center of the dough. Spread to edges. Add the onions layering them on top of the cheese. Sprinkle the remaining cheese over the top of the tart.

Place in the oven and bake for 10 minutes at 450, reduce the heat to 350 and bake for 20-25 minutes more until the crust in golden brown. Remove from oven let sit for 10 minutes before serving.

Enjoy

The Wicked Cook

Curried Butternut Soup

8 cups cubed peeled butternut squash (one medium squash, 2 pound)
2 Tablespoons butter
2 cup chopped peeled Granny Smith apples (2-3 apples)
1 finely chopped onion
2 carrots finely chopped
2 cloves garlic minced
3-4 cup chicken stock (I like Kitchen Basic)
2-3 teaspoons curry powder
1/2 cup of Greek yogurt
1/2 cup grated extra-sharp white cheddar cheese
salt and pepper to taste

Preheat oven to 400. Arrange squash in a single layer on baking sheet coated with cooking spray. Bake for 45 minutes or until tender

Melt butter in dutch oven over medium high heat . Add apples, onions, carrots, saute 10 minutes. Stir in curry powder and garlic, cook 1 minute, stirring constantly. Add squash, broth and salt, stir well. Reduce head to medium-low, simmer uncovered 30 minutes. Partially mash mixture with potato masher, or a hand blender. Add Greek yogurt and stir well. Top each serving with cheese

Love to eat
The wicked cook
Karrie Maniaci-Hebert

mom's famous cheesey potatoes

3 large baking potatoes-sliced thinly
1 onion diced
4 Tablespoons butter
4-6 Tablespoons of flour- enough to bind the onions in a clump
2 cups milk
2 cups sharp cheddar cheese-grated

Saute the onions in the butter till soft, then add flour 1 Tablespoon at a time to make a roux and onions have clumped together (this will thicken the cheese sauce). Add milk, 1/2 cup at a time and stir till mixed well and starts to thicken. After milk is well mix with flour and onions put cheese in 1/2 cup at a time till melted. Spray a 9x12 dish with cooking spray and layer potatoes in pan pour cheesy mixtures over each layer. Save some sauce for the top. Sprinkle top with cheese. Cover and bake at 400 for 10 minutes and turn oven down to 350 for 1 hours or until potatoes are soft. Make sure you use a cookie sheet under the 9x12 dish, this will avoid a mess in your oven. Let cool for 10-15 minutes before serving.

You can also add ham to the potatoes, peas also work well too.
You can also use frozen shredded hash brown instead of the baking potatoes

Love to eat'
The wicked cook
Karrie Maniaci-Hebert