Philly Cheese Steak Subs

Recipe for the Best Philly Cheese Steak You Will Ever Have...

Servings: 3-4 (with leftovers)

Time: 30-45 minutes

Ingredients:

1 loaf of french bread

4-5 tbsp of Secret Sauce* (recipe below)

1 lb top round roast beef (from the deli, sliced)

.5 lb havarti cheese (we use the jalapeno havarti)

1 green bell pepper (sliced)

1 yellow bell pepper (sliced)

1 red bell pepper (sliced)

Pickled jalapenos (2-3 tablespoonfuls)

2 onion (sliced)

1 large container of sliced mushrooms (baby bella or white)

Dale's seasoning (4-6 splashes)

Salt & pepper

Olive oil/butter

Steps:

1. Over medium heat, heat up the olive oil/butter in a large pan and saute peppers and onions until onions are somewhat translucent. Then add mushrooms and a splash or two of Dale's seasoning. Cook for another 2-4 minutes until the mushrooms are partially cooked. Once done, drain the veggies and set aside. 

2. Chop the roast beef slices into strips and break apart. Heat another tablespoon of olive oil in the same pan, add the roast beef and cook until mostly browned. Add a splash or two of Dale's seasoning.

3. Mix the vegetables into the beef, add jalapenos and season with salt and pepper. (Taste; if you'd like you can add another splash of dales if the mixture seems too dry, or not flavorful enough). 

4. Spread the mixture evenly throughout the pan and top with one layer of havarti cheese. You may cover the pan to speed up the melting. 

5. Lightly toast your french bread (cut lengthwise, in half) in the oven, 350 degrees F, for about 5-7 minutes, open faced. 

6. Spread each side of the bread with the Secret Sauce and top with the Philly mixture. 

Secret Sauce: 

2 parts mayonnaise, 1 part yellow mustard, 1 part spicy mustard (you can use: jalapeno mustard, habanero mustard, dijon, spicy brown mustard....anything will work). 

Mix the three ingredients together.

Enjoy!

***If you do not eat beef, you can make this recipe using turkey/chicken and it will taste just as good, if not better! 

Spicy Shrimp Cacciatore

Spicy Shrimp Cacciatore

Servings: 4

Prep: 20 minutes

Cook: 30 minutes

Ingredients:

12 oz. shrimp (frozen, cooked, small or medium) - fresh shrimp is even better!

1 jar of Classico pasta sauce (we used the triple mushroom)

4 bell peppers (multiple colors, medium to large)

16 oz. of whole mushrooms (white or baby bella)

1 medium spanish onion

5 cloves of garlic

1 teaspoon Oregano 

1/2 teaspoon Crushed red pepper 

1/2 teaspoon of garlic salt or your favorite seasoning salt (we used Italian seasoning w/parmesan cheese used for dipping oils).

Optional: 

Pasta (vermicelli, angel hair, spaghetti)

Grated parmesan cheese

Garlic bread

Steps:

1. Preheat oven to 400 degrees F. and prep mushrooms by rinsing, trimming stems, tossing in olive oil and your favorite seasoning salt.

2. Prep onions and peppers by chopping into bite-sized squares.

3. Spread whole mushrooms on a foiled baking sheet and cook for 15 minutes. When finished, set aside.

4. Heat a tablespoon of coconut oil (or olive oil) on MEDIUM heat in a 12" or larger skillet (make sure it's deep). 

5. Saute chopped peppers, onions, crushed red pepper, oregano, and seasoning salt until they become tender. 

6. Next add minced garlic and allow to cook for one minute.

7. Now add the sauce to the peppers and onions, turn heat to MEDIUM LOW, and cook for five minutes stirring occasionally.

8. Thaw your shrimp by running cool water over them in a colander. If you are using fresh shrimp, peel and devein. 

9. Stir thawed shrimp and baked mushrooms into the sauce and cook for an additional 5 minutes until everything is heated through. If using uncooked shrimp, cook the shrimp separately before adding to sauce (pan fried works fine. Be careful of overcooking.).

You're ready to eat your Spicy Shrimp Cacciatore over a bed of pasta, with garlic bread, or on it's own - just top your serving with grated parmesan cheese and VOILA!

Enjoy!

Simple Shrimp Pasta

Simple Shrimp Pasta

Ingredients:

1 bag of small shrimp (frozen, cooked)

6-8 multi-colored mini bell peppers (onions, tomatoe, mushroom work as well...really any vegetable you have around)

5 cloves of garlic

Olive oil

Parmesan cheese

Crushed red pepper

Garlic salt

Angel hair pasta

Steps:

1. Cook pasta al dente. Toss in olive oil when cooked to prevent sticking.

2. Heat 2 tablespoons of olive oil over MEDIUM heat and cook chopped peppers (or vegetables until tender).

3. Add 2 additional tablespoons of olive oil and wait until hot.

4. Add garlic, crushed red pepper, and a few dashes of garlic salt; cook for one minute.

5. Next, add thawed shrimp, and cook until hot.

6. Lastly, transfer cooked pasta to the pan with shrimp and veggies and toss in the olive oil based mixture (add parmesan cheese now).

*If your pasta seems too dry, don't be scared to add more olive oil.

Bon Apetit!

Blackened Chicken Alfredo

Blackened Chicken Fettucini Alfredo

with mushrooms, multi-colored mini bell peppers, sun dried tomatoes, & scallions
 

 

(serves 3-4)

Ingredients:

1. Pasta
2. 1 pint of heavy whipping cream
3. 4 tbs parmesan cheese (maybe more...)
4. 2 thick chicken breasts
5. 4 tbs butter (unsalted)
6. blackening seasoning (you can make your own)
7. Baby bella mushrooms sliced (one small container)
8. 5-7 multi colored mini bell peppers diced
9. Scallions (3-4 stalks)
10. 2 tbs olive oil
11. 1/2 cup of sun dried tomatoes (small peices)

 

Steps:

1. Slice each breast in half lenthwise to create a total of 4 thinner cutlets.
2. Brush each peice of chicken with 2tbs of melted butter
3. Sprinkle each slice with blackening seasoning, pat/rub each to make sure it sticks.
4. Heat skillet over medium heat, spray with Pam, and place two breasts in the center.
5. After a few minutes of blackening, turn the chicken over (don't forget to spray the Pam before the other side of the chicken touches the skillet; prevents burning/smoking).
6. Repeat with the 2nd two  breasts.
7. In the mean time begin boiling water for pasta (follow instructions on the box).
8. Heat oven to about 400 degrees F (for garlic bread* and also chicken).
9. Once each cutlet is seared and blackened just enough, place on an aluminum lined baking sheet in the over for about 5-8 minutes until cooked through. Flip once, once you see the juices flowing, the chicken should be ready. It never hurts to cut through and double check.
10. Now we begin the veggies; heat two tbs olive oil in the same pan (I washed mine).
11. Add mushroom, scallion and sundried tomato. Cook for about 3-4 minutes, until softened.
12. OPTIONAL: Add sliced chicken (I did this; however when I make this again, I will add the chicken as the final step before serving).
13. Stir in heavy 2 tbs butter, whipping cream and parmesan cheese. Heat should be at medium. Allow to cook for about 5 minutes and patiently wait as it thickens...(I was becoming worries, so I added a few dashes of corn starch to thicken...and maybe a few extra dashes of parmesan cheese).
14. Once thickened, you're ready to serve over pasta!

Tips & Recommendations

• Serve with side salad and garlic bread.
• Crushed red pepper flakes OR fresh ground black pepper is always a plus.
• Trust me, you DON'T need any more parmesan cheese.
• Go crazy with the veggies, broccoli would have been an awesome addition!
• Why not add a splash of your favorite red sauce; everyone loves PINK SAUCE!

What a comforting meal :)

 

Enjoy.

 

Chicken Lasagna!!

Roasted Garlic, Multi-Colored Peppers, & Chicken Lasagna!

This was just dreamy!

MUCH lighter than traditional lasagna...

I followed this recipe: http://www.fortheloveofcooking.net/2009/10/chicken-and-roasted-garlic-lasagna.html

In the making...

I grilled the chicken the same way I do for the enchilada recipe:

1. Marinate in Mojo for at least 1 hour

2. Grill

3. Shred

ALSO. I only have two layers of ricotta, first layer: spread ricotta mixture sparingly, 2nd layer, plopped the rest in there and spread to even out!

And the final product!

THIS WAS SO GOOD....