Inspired by our trips to Philly, we wanted to make a cheesesteak at home. Now this is not the greasy (and delicious) mess you might find in Philly, but it is healthier and still tastes pretty darn good – and you don’t have to go to Philadelphia to get it! You can always substitute some wiz.
1 tbsp olive oil
1.5 lb thinly sliced beef (shaved steak is ideal, otherwise bracciole cut or similar will work)
1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 medium onion, sliced
8 button or crimini mushrooms, sliced
1 jalapeño, sliced (optional)
1/4 tsp Worcester sauce
salt, to taste
pepper, to taste
4 – 6 inch hoagie rolls
8 slices provolone cheese
In a large pan over medium heat, sautee onions, mushrooms, jalapeños and peppers in the olive oil until cooked to your liking (For me that’s about 5 minutes for peppers, closer to 10 for the onion and mushrooms). Add Worcester sauce and push to the side of the pan. If not using shaved steak, pound the meat as thin as possible. Salt and pepper the meat and brown in the pan over medium-high heat until cooked through. Mix the meat and veggies together. Place two slices of Provolone side-by-side on the hoagie roll and top with the meat and veggies. Cut in half and enjoy!
Seriously good, and super quick and easy to make. Shrimp with jalapeño cheese grits is a great weeknight dinner. You can also add some simple sautéed greens to go along with it.
I was a little late hearing about this food trend, but better late than never. Sushiritos or sushi burritos, are a great concept. Unfortunately, very few places outside of California make these delicious handheld foods, although major cities like NYC have caught on to the trend. Luckily they are fairly easy to replicate at home. Feel free to add or remove any ingredients you want, that’s the best part of these burritos – make ’em exactly as you like them. You can also include shredded lettuce, carrots, beets, etc. for even more crispness and veggie goodness, but here’s the basic recipe for spicy tuna and California roll inspired sushi burritos to get you started.
For over 10+ years, I’ve hosted a pot-luck picnic. And for every single one of those years, I’ve made my now famous chicken fingers. Everyone loves them and I often get asked for the recipe. So here is the recipe for all to share. They are great, hot, cold or room temperature. I’ve even used Gluten-Free breadcrumbs and GF flour to make this totally gluten-free chicken tenders.
Tuna Macaroni Salad, the perfect dish for Mother’s Day, a picnic, or any other summer gathering. It also makes a great lunch, so you don’t need a party to make this.
Whether you are looking for something gluten-free, Kosher for Passover or just love decadent chocolate desserts, this flour-less chocolate fits the bill!
I love bibimbap, especially Dolsot Bibimbap. But I don’t have a stone bowl, so I used my wok to mimic this Korean staple. The rice doesn’t crisp up as well as the stone bowl, but the dish is still delicious. The recipe is for 1/2 beef and 1/2 soft tofu, but you can double up on one (or both) of the proteins. You can fry the egg separately if you prefer that to adding the egg directly into the rice mixture, or leave the egg out entirely.
Click to keep reading and get the recipe