Today my husband and I celebrated our one year wedding anniversary. In December, we’ll celebrate two years of having met. Clearly, we live life in the fast lane. 😉 Marriage is quite a journey – sometimes an easy-going back-country road, sometimes a multi-lane highway, just trying to navigate without getting into accident.
Enough with the driving analogies though! Today we woke up super late (and sadly didn’t make it to church, so we’ll download the podcast when it becomes available), went to a Mongolian Grill for lunch (having lived on both coasts, I’ve determined that this is the west coast version of hibachi, which is one of our favourite types of eating back in New York!), walked on a ferry and meandered around the beach, then ended the evening at Dick’s Drive-In, a drive-in burger chain that is local to the Seattle area.
Now it’s 9:30pm and I’m typing this quick while my husband is watching The Walking Dead (our anniversary almost made him forget that it was on tonight!), and then it’s back to the grind tomorrow.
Last week I made these cheeseburger quesadillas by Iowa Girl Eats and they were definitely different, but tasty. Kevin kept trying to compare them to the quesadilla burger at Applebee’s (which is pretty much the only thing he loves from their menu), but I think it’s completely different. This is ground beef mixed with ketchup and mustard, made into a quesadilla. Applebee’s version is an actual hamburger patty, but into a quesadilla and Mexican-ized. Let me know if that makes any sense, cuz we had quite an amusing debate about the difference! 😉 😉
I also paired it with a simple salad, consisting of mixed greens (I need to find out where my mom gets it – it’s better than the spring green mixes I used to buy in New York because it has assorted herbs, including cilantro!), chopped carrots, croutons, and this salad dressing I discovered last week (which I’ll be including in a recipe next week). San-J’s Tamari Sesame Salad Dressing/Marinade. OMG. Delightful. While at the grocery store, I found 3 different brands of Asian sesame dressing, and this one contained the least amount of WW points (2 points per serving, whereas the other two were 4 points and 5 points per serving!). And it’s amazing. Now that I’ve devoted an entire paragraph to this dressing, I’m kind of annoyed that I don’t get paid for these little free endorsements, like most other bloggers do! I guess I’m still working my way up, right? 😉 But seriously, go buy this dressing. Right now.
The best part about this (other than being yummy), was that it was super quick to throw together. I grilled the quesadillas in the same frying pan I used to brown the beef (but I wiped it clean), only because our quesadilla maker is packed away in our POD. On the flip side, the worst part about this is that it’s really weird to eat as leftovers, because once you open the Tupperware dish, you are literally bombarded with a mustard smell.
That being said, the original recipe from Iowa Girl Eats didn’t really specify exactly how much ketchup, mustard, and Worcestershire sauce to put in this, because it depends on each person’s taste buds. I ended up using 3 tablespoons of ketchup, 2 tablespoons of mustard, and 1 tablespoon of Worcestershire sauce. And then I think I added a bit more ketchup and Worcestershire, because it was really, really mustard-y. One thing I recommend is to start very light, because obviously you can always add more, but you can’t take it out. I started with one, half, and quarter, then built up. But do whatever works for you!
WW value of my quesadilla: 10 (though now that I’m re-tracking, I think it was really like 8-9)
-1lb leanest ground beef
-salt & pepper
-4 large whole wheat tortillas
-Toppings of your choice (I used chopped green onion and shredded colby-jack cheese, because it was what I had on hand)
-Add ground beef to a large skillet over medium-high heat then lightly season with salt and pepper, and cook until no longer pink. –Drain into a bowl and add the ketchup, mustard, and Worcestershire sauce (a good ratio that the original blogger noted was 3 parts ketchup to 2 parts mustard to 1 part Worcestershire sauce, but I think it should be less for the mustard, cuz even though I *love* the stuff, mine was still really, really mustard-y with that ratio)
-Lay tortillas out then spread 1/4 of the seasoned ground beef on one half of each tortilla (that’s 4oz which is 4 WW points for those that are tracking!). Top with toppings of choice then fold over tortilla.
-Cook in a large skillet over medium heat sprayed with non-stick spray until golden brown on one side, then flip and cook until golden brown on the other side.
-Remove to a cutting board to cool for 5 minutes, then slice into wedges with a pizza cutter.