Sunday, August 17, 2014

Quesadillas on Wheels?

Quesadilla Mobilla

83 S Main Street
Moab, Utah, 84532

Phone: (435) 260-0289

Website: http://www.quesadillamobilla.com/




So, there I was at the Pioneer Day Festivities in Monticello, Utah looking for something for lunch.  All the food vendors serving Navajo food items had long lines; I continued walking around to see what else might be available.  Tucked in the back of Veterans Memorial Park was this bright yellow food truck with bright red lettering on the side...Quesadilla Mobilla.  Now I'd seen this same truck in Moab, but either just had a meal, or not hungry at the time; there were only two other people on line, so here was my chance to try them out.

The first quesadilla that captured my attention was "The Southern Belle"; it was the beef mixed with sweet potatoes that made my taste senses take extreme notice.

Southern Belle

Shredded beef slow cooked in a special blend of spices and red chile! Topped with cheddar/jack cheese, sauteed corn, sauteed onions and roasted spicy sweet potatoes! Try this one with chipotle/lime sour cream.

Regular (10 inch) $8.50, Large $10.50

Oh my, oh my; this was a most awesomely delicious quesadilla.  The regular is a 10 inch tortilla and stuffed! I enjoyed half of it for lunch, and the rest was dinner later on; just as good too.

The Southern Belle


The shredded beef was tender and so flavorful; the sweet potatoes were cooked perfectly; the entire quesadilla was perfect!  Even though I did get sour cream on the side, I didn't need it; I don't believe it would have enhanced the flavors, rather it would have hidden them.  I did try the homemade green salsa that was offered; it did add to the overall flavor, but I still liked "The Southern Belle" as it was.

Quesadilla Mobilla has its home base in Moab, Utah; when not at its location on Main Street, you can find them at the weekly Farmers Market, flea markets or events going on in Grand, San Juan or other local counties.

Now here's the sad news, I was told by a Moab local that in the winter months, Quesadilla Mobilla is not allowed to be open for business.  Big disappointment!  Perhaps they should contact the City of Monticello and see if they can be open up there; I bet the locals would eat them up!

Anyway, if you're looking for a unique experience with quesadillas; are in the Moab area, or see this food truck at an event; try them out!!!  I was so glad I did.

Mary Cokenour

Quesadilla Mobilla on Urbanspoon

Friday, August 1, 2014

A Calzone By Another Name.

Now growing up in an Italian neighborhood, in Brooklyn, New York, I certainly know my Italian food items, especially when it comes from a pizzeria.  Therefore, I know what a Calzone is and what it normally consists of; anything else is simply another name.  Just because you take some dough, wrap it around a bunch of ingredients; doesn't make it an authentic calzone.  Take, for example, the Croatia dish, Burek, which consists mainly of meats and some vegetables; this is a meat pie, not a calzone.

Now in town we have two "pizzerias"; remember, I'm a pizza snob, so that is why I've put pizzeria in quotes for them.  Wagon Wheel Pizza has a menu item called a "turnover" made with pizza dough, consisting of meats, vegetables or a combination and very little cheese. Thankfully they have the sense not to call it a calzone. The other place, Thatzza Pizza has a menu item called a calzone which I have not personally tried. However, I know people who have and they have said in certainty that what Thatzza Pizza calls a calzone is, in reality, simply a meat pie.

The recipe I'm posting today is called "Italian Flag Meat Pie".  The "Italian Flag" part of the name refers to the ingredients being of the colors of the Italian Flag: green, white and red.  Roast beef is the meat ingredient and the cheeses used are Goat and Provolone.  Since I'm not using the traditional pizzeria combination of Ricotta, Mozzarella and Provolone, well there you go, it's not a calzone, it's a meat pie.  One other change, not using pizza dough, but pie crust; flakier, crispier and sweeter dough than pizza style.


Italian Flag Meat Pies

Ingredients:

2 Tbsp olive oil
1 cup each of diced onions, red bell peppers and mushrooms
1 cup each of diced tomatoes and steamed asparagus
1 Tbsp minced garlic
1 Tbsp Italian herbal mix
1 tsp salt
1 lb. cooked meat or poultry (diced steak, ground beef, shredded chicken, diced pork, etc)
4 oz crumbled goat cheese
flour
4 ready-made pie crusts, room temperature and cut in half
8 slices provolone cheese
water
2 eggs
2 Tbsp water

Preparation:

 
 
 
 
 
Heat oil, on medium-high heat, in large skillet; sauté onions, peppers and mushrooms for 5 minutes.  Add tomatoes, asparagus, garlic, herbal mix and salt; cook another 2 minutes.  Add meat and goat cheese; mix thoroughly and turn off heat.

  
 


 
Preheat oven to 450F; spray baking sheet with nonstick baking spray.
 

 

Sprinkle flour on board, place half of a pie crust on top; place one slice of provolone cheese in center of one side of crust. Center a half to 3/4 cup of mixture from skillet on top of cheese.  Dab water along edges of crust, fold one side over filling and press edges together.  Roll dough up along edges to further seal; cut a small slit in center of each pie; place on baking sheet.







 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Beat eggs with 2 tablespoons water and brush all over pies; bake for 15 - 20 minutes; until pies are golden brown.



 
Makes 8 pies.

Mary Cokenour








Sunday, July 27, 2014

How Hawaiian is Hawaiian Chicken?

I keep seeing recipes being posted on food sites or Facebook for "Hawaiian Chicken", but the Asian influences are so obviously strong...teriyaki sauce, soy sauce, sweet and sour sauce, Thai chiles. Then there are those strictly American add-ins such as bottled barbecue sauce or ketchup...ketchup! How Hawaiian is ketchup!?!

The closest recipe I could find for an authentic Hawaiian recipe was for "Huli Huli Chicken" ("huli" means "turn" in Hawaiian) and the chicken is cooked on a grill.  The recipe for "Huli Huli Chicken" was invented by Ernest Morgado; he cooked this version of teriyaki chicken for a group of farmers in 1955. This became a Hawaiian staple, served with sticky rice, ever since.   Even then, the ingredients for the sauce are ginger, garlic, teriyaki or soy sauce, ketchup and brown sugar.

So, to make my version of "Hawaiian Chicken", I decided to go with tastes more associated with that state: coconut and pineapple, and a mixture of Asian influenced ingredients to complete the recipe.  The first time I made it, well it tasted good, but something was obviously missing.  A friend of mine agreed and suggested some heat, so the Thai chiles were added in.  Whenever I can get fresh Thai chiles, I either freeze them or dry them; then I have them available whenever they're needed.  If you cannot find them, use fresh whole cayenne peppers, dried and crushed, or ground.  The other change I made from most recipes is cooking the chicken in a crock pot, instead of on a grill or in the oven.



 Hawaiian Chicken with Rice

Ingredients:
3 lbs. boneless, skinless chicken breasts, excess fat removed
4 large red bell peppers
2 whole Thai Chiles, stems removed (whole cayenne chiles can be substituted or 1/8 tsp ground per chile needed)
2 large onions
1 jar (10 oz) La Choy Sweet and Sour Duck Sauce
1 fresh pineapple
1 container (11.1 oz) Vita CoCo Pure Coconut Water
1/2 cup soy sauce
2 cups white rice


 

 
 
 
 
 
 
 
 
 
Preparation:
 

 

Spray the interior of a 6 quart crock pot with nonstick cooking spray; layer chicken inside.
 

 
 
 
 
 
 
 
Remove stem, seeds and white pith from the bell peppers; cut into one inch strips, then into one inch chucks; layer on top of chicken with the chiles.  Remove skin and roots from onions, cut into one inch chunks; layer on top of peppers.  Pour the Duck sauce over all.

  


 
 
 













Clean the pineapple, cut into one inch spears, then into one inch chunks and spread out over ingredients in crock pot.  Pour the coconut water and soy sauce over all; put on cooking lid, set on low and cook for 6 hours.  If whole chiles used, remove and discard.

  
 












Ladle 4 cups of liquid from crock pot to medium saucepan, bring to a boil on high heat.  Stir in rice, turn heat to low, cover and let cook for 20 - 25 minutes.  Turn off heat, uncover, fluff with a fork and let sit for 5 minutes.

Makes 6 servings.

Mary Cokenour

Sunday, July 20, 2014

Honeyville is a Sweet and Friendly Place to Visit.

Honeyville

33633 Hwy 550
Durango, CO 81301

Phone: (800) 676-7690
Fax: Fax: 970-403-0022

Website: http://www.honeyvillecolorado.com/



On Route 550, north of Durango, is one of the sweetest shops in the area...Honeyville.  This small shop is packed full of products made from wildflower honey such as jams, jellies, sauces, whiskey and wine aka mead.  The staff inside are just as sweet as their products and go out of their way to help you make perfect selections; a taste sample is not out of the question.  In the back of the store is a viewing area of the processing room.  I was recently informed that approval was given for Honeyville to expand, so more luscious honey products can be made available!






Honey Bourbon Whiskey



Honey Wine aka Mead
Throughout the shop are recipes cards to give you great ideas on how to use Honeyville's products.  Can't get to the shop, go to their website and shop, or order a catalog.  Never say never, Honeyville has something for anyone.
 
Mary Cokenour

Friday, July 18, 2014

Crock Pot Roast with a Kick.

You are going to love this pot roast recipe; it only has four...yes, count them, four ingredients. It's done up in the crock pot and only needs six hours for complete yumminess. Now I used medium heat diced tomatoes with green chiles; like it hotter, than use hot; like it milder, than use mild.


Spicy BBQ Pot Roast

Ingredients:

1 large onion, chopped
2 and 1/2 to 3 lb. roast (eye round or sirloin), trimmed of fat
1 can (14.5 oz) diced tomatoes with green chiles (medium heat)
2 cups BBQ sauce (homemade or bottled)

Preparation:

Spray inside of 4 quart crock pot with nonstick spray; set on low. 

 

 
 
 
 
 
Spread onions on bottom of pot; place roast on top of onions.   Pour diced tomatoes over the roast; pour BBQ sauce over all.




Cook for six hours.

Makes six servings.
 
Note: if sauce is too thin, transfer to saucepan and cook on high heat until thickened.

Mary Cokenour



Wednesday, July 16, 2014

Philly Cheesesteak as a Filling.

Philly Cheesesteak as a filling?  Well of course it is, you're thinking; it's a filling in a bread roll.  I've already shown you my version of the sub and how it can also be made into a pizza, so yes, it can be more than just a filling for a sandwich. I've gone and put it inside a bell pepper, baked it in the oven, and created a "yes, you need a fork to eat it" package deal.  How good could it taste?  My hubby answered that by eating both of the ones I made when I tested out my recipe, and then asking if I had anymore for later on.

If you think about it, I've taken the filling, but instead of chopping up the bell peppers to add to the mixture, I've made them into the package.  No bread!  If you really need the bread, go ahead and make some rolls to act as a side dish; you truly won't miss it though.


Philly Cheesesteak Stuffed Peppers
 

 
Ingredients:

2 large green bell peppers
1 Tbsp olive oil
1/2 cup chopped onions
1/2 tsp ground black pepper
1/2 tsp salt
1 and 1/2 cups chopped cooked beef
1 cup shredded sharp Cheddar cheese







Preparation:




Preheat oven to 375F; spray a one quart baking dish with nonstick spray.

Cut tops off peppers, remove seeds, stem and white pith; set aside.

In a small skillet, medium-high heat, sauté onions until they soften (about 5 minutes); season with salt and black pepper.

 








On a medium bowl, mix together onions, beef and cheese.  Stuff each pepper with the mixture and put tops on.  Bake for 30 - 40 minutes; until tops just begin to brown.

 



Makes two servings.

Now, if you really need that bread, make some crusty dinner rolls, fill them with some of the green bell pepper and cheesesteak filling.  There you go, Philly Cheesesteak Sliders!
 

Mary Cokenour

Sunday, July 13, 2014

Jacob Lake Inn; Kaibab National Forest, Arizona

Jacob Lake Inn

HWY 89A & AZ-67
Jacob Lake, AZ 86022

Phone:(928) 643-7232

Email: jacob@jacoblake.com
Website: http://www.jacoblake.com/


Nestled in the Kaibab National Forest, on the way to the North Rim of the Grand Canyon, is a beautiful oasis; the Jacob Lake Inn.  I can't tell you anything about the lodging, you can look that up on their website; but I can tell you about the restaurant and bakery.  The day we were there, a tour bus group had taken over the main dining area, so we sat at the counter.  It reminded us of the old time diners and the décor is farm country meets the southwest.  













The menu offered a nice variety of items from sandwiches to burgers, salads and hot entrees.





The "bull" burgers caught our interest, so I ordered the Kaibab Bull while hubby got the Grand Bull.  Might as well tell you now, we inhaled our meals; they were so delicious!

The Kaibab Bull Burger has "hunter sauce" (a sweetened brown sauce), grilled onions/ green peppers/mushrooms medley, bacon, tomato and Swiss cheese on grilled bread.  The meat was cooked well, yet still juicy; bacon thick cut and crispy; the "hunter sauce" was mildly sweet and brought out the flavors of the vegetables.  Skin-on, shoestring fries were crispy on the outside, tender on the inside; but I did miss the fry sauce (it's a Utah thing).



The Grand Bull Burger has mild green chiles, tomatoes, grilled onions, Cheddar cheese and bacon on grilled bread.  Again, meat cooked well, but juicy; thick cut and crispy bacon, yummy grilled onions and a slight, but sweet heat to the chiles.  We tried each other's burgers and both agreed that the "hunter sauce" on the Kaibab Bull Burger added so much to the overall flavor. 










Next to the counter area is a small store with dry goods, souvenirs and candy; but we were fascinated by the bakery counter.  A large assortment of freshly baked, soft, huge cookies of wondrous combinations: chocolate raspberry, German chocolate cake with a coconut topping, lemon zucchini, lemon raspberry, chocolate parfait and many more...I'm starting to drool.  We purchased a dozen to take home; yes they made it, and even after a few days, they were still soft and delicious.



Heading to the North Rim of the Grand Canyon?  Save your appetite and stop at Jacob Lake Inn for a good meal and delicious baked goods.  You won't regret the wait all the way to get there.

Mary Cokenour


Jacob Lake Inn on Urbanspoon