Friday, August 30, 2013
Chicken Philly Sandwiches
3 Tablespoons butter, split
1 large sweet onion, sliced
1 large green bell pepper, sliced
3 boneless skinless chicken breasts, sliced
2 Tablespoons steak seasoning, split
4 slices American cheese
Salt and pepper, to taste
Long deli rolls
Heat 2 Tablespoons of butter in large skillet. Add in onions and peppers, along with 1 Tablespoon of steak seasoning and salt and pepper. Cook these on low heat for 10 to 12 minutes, or until fully caramelized. Remove from pan. Turn heat to medium high and add additional tablespoon of butter. Add in sliced chicken breast, along with salt and pepper and remaining steak seasoning. Cook until almost no pink remains, and then chop and tenderize with a metal spatula. Continue to cook until no pink remains and then lay slices of cheese on top to melt. While cheese is melting, gently toast the deli rolls under the oven broiler. Load each roll with the melted cheese and chicken and enjoy!
Thursday, August 29, 2013
2 lbs cubed pork butt or shoulder
1 teaspoon cumin
Salt and pepper, to taste
4 cloves garlic, peeled
1 onion, peeled and quartered
1 orange, sliced in half
1 lime, juiced
2 bay leaves
1 1/2 cup water
Preheat oven to 300 degrees. In a casserole dish with a lid, combine pork, cumin, salt and pepper, onion, lime juice, orange juice and spent halves, garlic, bay leaves and water. Cover and place in preheated oven. Cook for 2 hours, or until pork is fork tender. Remove from oven. Preheat broiler of oven to high. Remove pork from cooking liquid and place on an baking pan. Remove bay leaves and orange halves from liquid and discard. Smash garlic into liquid and transfer to a small sauce pan. Cook over medium heat to a simmer. Simmer on medium uncovered for 10 minutes to thicken. Meanwhile, place baking dish with pork under the broiler and cook on high for 10 minutes, turning halfway through to crisp all sides. Remove from oven. Pour cooking liquid over the pork. Enjoy with tortillas or rice!
Wednesday, August 28, 2013
Ranch BLT Wraps
1 lb sliced bacon, cooked
6 taco sized flour tortillas
6 leaves of leaf lettuce
1 large tomato, sliced
Ranch dressing, as desired
Cook bacon according to package directions, or as desired. Warm tortillas in the microwave or oven and layer each tortilla with a leaf of lettuce, a slice of tomato, several slices of bacon and ranch dressing. Enjoy!
Tuesday, August 27, 2013
Monday, August 26, 2013
Frozen pierogis are a regular meal in our house. Ed doesn't like them so much because they don't have any meat in them, but I love them. As a compromise, I made this the other day and the bacon was just meat enough for him to be satisfied and I got the seal of approval.
Step one is cook the bacon. That way it's properly drained and cooled before you shovel it into your mouth.
This is definitely the next step because it takes a while. You need to melt the cream cheese into the chicken stock until it's almost completely smooth, and that takes a bit. Once that's good to go, it's time for assembly.
I wasn't kidding when I said this was made with frozen piergoi.
Pour the cream cheese sauce over the frozen pierogi.
Fresh grated mozzarella cheese- or cheddar. Whatever cheese you want to use!
20 to 25 minutes later this is what pops out. Fluffy and cheesy and begging for bacon.
There you go! This is so good. The cream cheese sauce is almost like the sour cream you dip the pierogi in and the bacon is salty and the potato pierogi are fluffy. You'll add this to the rotation.
Baked Pierogi Cassarole
Inspired by Our Table for 7.
16 oz frozen pierogi
8 oz sliced bacon, cooked and chopped
1/3 cup cream cheese, room temperature
1/2 cup chicken stock
1/2 cup shredded cheese
Preheat oven to 400 degrees. Lightly spray a 9 by 13 baking dish with cooking spray and lay pierogi in a single layer. Meanwhile, melt cream cheese into the chicken stock over medium heat in a sauce pan on the stove top. Pour this cream cheese over the frozen pierogi and top with shredded cheese. Place into the preheated oven and bake for 20-25 minutes. Garnish with chopped cooked bacon and enjoy!
Friday, August 23, 2013
The biggest of kudos to The Pioneer Woman.
1 lb pizza dough (either your favorite recipe or grocery purchased)
1 lb flank steak
16 oz. grated mozzarella cheese
2 Tablespoons A1 steak sauce, plus more for drizzling
1 cup pizza sauce
1 large onion, sliced
3 Tablespoons butter
Salt and pepper
Romano cheese, fresh shaved
Preheat oven to 450 degrees. In a large skillet over medium heat, melt butter. Add onion and caramelize , low and slow for 10-12 minutes until dark brown. Meanwhile, season flank steak with salt and pepper and grill over medium heat until medium rare, about 6 minutes per side. Let rest before slicing thinly on a bias. Set aside. Prepare pizza sauce by combining 4 tablespoons A1 steak sauce and pizza sauce. Stretch out pizza dough and top with pizza sauce. Add a thin layer of mozzarella cheese and top with caramelized onions. Continue topping pizza with additional cheese and place into preheated oven. Bake in oven for 12-15 minutes or until hot, bubby and crispy brown. Immediately top hot pizza with sliced flank steak and fresh shaved romano cheese and enjoy!
Thursday, August 22, 2013
Salmon and Spinach Dog Chow
1 15 oz can boneless salmon
1 16 oz package frozen spinach, thawed
Heat a pan or skillet over medium. Add in boneless salmon and spinach and heat through. Meanwhile, whisk the eggs and pour them into hot pan. Stir together until eggs are cooked and remove from heat. Allow to cool before serving. Enjoy!