Prawn Qeusadillas

Quesadillas de Camarones
This recipe is from Pioneer Woman Cooks, my favourite food porn website. Translated into Australian by me. We had these last week and they were delish. Quick as well.

8 Flour tortillas
500g raw prawn meat
1 cup taco sauce
1 large onion, chopped
1 red capsicum (could subsitute other veges about 1 cup per capsicum)
1 green capsicum (could substitute other veges but capsicum is the authentic flavour)
2 cups cheese, grated
2 tablespoons olive oil
Salt to taste

Pour taco sauce over prawns. Set aside. All day if necessary, though an hour is enough.
Chop vegetables into large pieces.
Heat frypan over high heat and add olive oil.
Cook vegetables over high heat until they start to get brown/black.
Remove from frypan and set aside. Return frypan to high heat, then dump in the prawns with the sauce. Cook, stirring only occasionally, until prawns look opaque. Add in a little water if the sauce gets dry.
Remove from pan and chop into bite-size pieces.
In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!

Spag Bol

This is a special request for Leanne. Hi Leanne, good luck with the recipe!

1 tablespoon olive oil
1 onion, chopped
2 to 3 cloves garlic (or more depending on taste, no such thing as too much in this house)
500g minced beef
1 OXO beef stock cube
2 heaped tablespoons tomato paste
1 tin tomatoes
squirt of sweet chilli sauce
splosh of red wine (optional, I don't always do this)
1 tomato tin of water stirred with the spoon you measured the tomato paste with

Heat onion in a large frypan on medium heat. Fry onion till soft and golden and has released its sweet flavour. Stir it constantly while you do this so it doesn't burn. Add the crushed or grated garlic and stir fry quickly for a minute, then add the mince and stir fry that till it is browned off and crumbly. Keep chopping at the big lumps till it looks like mince should. I use an egg slice for this bit. Then add the crumbled stock cube and fry that off for a minute. Then add the tomato paste and mix that all together for another minute to release the flavours. Then add the tomatoes, sauce, wine if using, and the water. Add a teaspoon of sugar if you are not using the chilli sauce to soften the acidity of the tomatoes. If you have fresh basil and oregano, add a handful of each chopped up. Don't bother with dried herbs, they smell like dust, though a dash of rosemary doesn't hurt.Now lower the heat and simmer gently for AT LEAST AN HOUR!!! This is another secret. Most people think spag bol is a quick and easy after work meal. It isn't, it is a slow simmered stew and this really helps the flavours develop. Make a big pot on a weekend and freeze half. This recipe doubles well. Serve over boiled pasta and sprinkle with parmesan cheese. The real stuff please, from the chill cabinet. Enjoy!!!!