Southern Yankee Quesadillas

So my husband says the south thinks that us northerners are rude because we give a yes or no answer and don't elaborate.  My husband and I are from the north, Maine to be specific.  Now we are from the south (home is where your heart is, right?)   I think the south has stereo typed the north and the north has stereo typed the south.  I think I should have been from the south because I have never been good at just "yes" or just "no" ... I always give way more information than is necessary.  Do you see what I'm saying here?  Anyways, here's today's recipe... I call it southern yankee ... as long as it tastes good, does it matter what came first? The chicken or the egg?

6 flour tortillas (I make my own so I can make them thicker than the ones bought at the store.

1½ cup shredded cheddar cheese

2 cups chili pepper in adobo sauce

1 lb sirloin tip, sliced into ¼ inch strips

1 tbsp olive oil

1 medium onion, sliced

1 medium green pepper, julienned

3 cloves garlic, minced

1½ tsp fresh ground black pepper

½ cup teriyaki sauce

3-4 shakes angostura bitters

Combine teriyaki sauce and angostura bitters and pour over sirloin.  Let stand at room temperature for 30-45 minutes, marinating. 

Preheat large electric fry pan or griddle to 400º.  Cook tortillas 1-1½ minute per side to brown.

Heat oil in large skillet; add garlic first and cook 2-3 minutes then add onion and green pepper and cook 2-3 minutes longer.  Drain off any liquid from sirloin and add meat to skillet; cook 5-8 minutes until there is no pink left.

Place three tortillas on cookie sheets side by side.  Distribute meat mixture onto each tortilla.  Sprinkle with cheese and spoon 1-2 tablespoons of sauce over each.  Top with remaining tortillas.

Place in preheated 400º oven and cook for 8-10 minutes.  Remove and cut into fourths; serve with leftover chili sauce, sour cream, ranch dressing, etc.

© Crackerberries 2011

Sausage & Zucchini Stuffed Pork Loin Roast

1½-2 lb Pork Loin Roast

½ lb bulk sausage

2 cups bread crumbs

1½ cup shredded zucchini

½ cup chopped onion

1 tsp garlic powder

1 tsp onion powder

1 tsp thyme

1 tsp Italian seasoning

1 tbsp extra virgin olive oil

Preheat oven to 350º.

Cook sausage and onion in large skillet until sausage is no longer pink; add zucchini and cook 3-5 minutes longer; do not drain.  Add bread crumbs, garlic powder and thyme and mix well.  Let cool slightly.

To butterfly pork roast place fat side down; starting at the thickest edge, slice horizontally through the meat stopping 1½ inch from the opposite side so that the roast will open like a book.  Pound the open roast with a mallet to flatten to about 1½ inches and remove any fat.

Spread cooled mixture evenly on cut side of roast; roll starting with long end, jelly roll style.  Secure with string.  Rub roast with olive oil and sprinkle with onion powder and Italian seasoning.  Place in lightly greased roasting pan and bake at 350º for 1½ hours.  Cool slightly before slicing.

© Crackerberries 2011