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Cheesesteaks

I had never eaten a Philly cheesesteak before I made Cheesesteaks | the little kitchen.  This recipe was so easy and tasted like you slaved in the kitchen.  There is a little prep work but once that is done, the recipe comes together in minutes.  Enjoy a quick and hearty sandwich for dinner.

The unique thing about this recipe is the going into the oven when it is complete.  Heating through in the oven brings the sandwich to another level.  The link above has great step by step photos if you need some good visuals.

Cheesesteaks:Cheesesteaks

  • 4 hoagie rolls
  • 1/2-1 green pepper, thinly sliced
  • 1 onion, thinly sliced
  • 1 cup mushrooms (if you want them), thinly sliced
  • 1.25-1.5 rib eye steak, thinly sliced and then chopped finely
  • 8 pieces of Muenster cheese or provolone or a combo of the two
  • 3 Tbs butter
  • salt and pepper

First prep all vegetables and meat  slices as listed.  Place each hoagie in an open position on a sheet of foil, so it is ready to be filled.

If using mushrooms you can simply sauté them on their own or with the onions and peppers if you like the combo.  Using 1 Tbs butter sauté over medium/high heat in a non stick skillet all the vegetables.  Cook 5-8 minutes until golden, once cooked season with salt and pepper.  Remove vegetables and place on a plate to the side.

Wipe out the pan and add 1 Tbs butter and half the meat over medium heat, season with salt and pepper.  Saute the meat for 1-2 minutes add in half the vegetables back in and mix the two together.

Divide this mixture in to two sections and top with cheese until melted.  Slide off each cheese covered section into a roll.  And repeat with remaining meat and vegetables until all hoagies have been filled.

Now tightly wrap each hoagie roll up almost squashing it.  Place in a 250 degree oven for 10-15 minutes.  If reheating leftovers leave the foil on and store in a plastic bag.  Reheat at 350 degrees for 20-25 minutes.
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Drunken Peppers and Onions

I came across this recipe which looked amazing for Flank Steak Fajitas Recipe : Sunny Anderson.  I didn’t have any flank steak so I decided to make my chicken fajitas.  The idea of drunken peppers and onions sounded amazing.  Plus the one reason I don’t usually make fajitas is everyone complains about all the peppers.

So I decided to make the chicken fajitas and drunken peppers separate as Sunny Anderson had made hers.  The peppers were great.  Although my chicken lacked a bit of flavor because it was not cooked with the peppers and onions.  It still is the best fajitas I have had.  Mix dinner up and add a little drunken peppers to the meal.

I winged the recipe and used what I had but they turned out great.  I was worried the jalapeño might be too spicy but it was just right.  Of course it depends on the jalapeño.

Drunken Peppers and Onions along with chicken fajitas.

Drunken Peppers and Onions along with chicken fajitas.

Drunken Peppers and Onions:

  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 2 jalapeño, seeded and sliced thinly
  • 1 large sweet onion, thinly sliced
  • salt and pepper
  • 1 Tbs olive oil
  • 1/2 cup beer, we used modelo since we were having mexican food

In a large sauté pan heat oil.  Add in all the peppers and onions and sauté over medium heat for about 5 minutes.

Drunken Peppers and Onions

Season with salt and pepper and add the beer, cover and cook another 8-10 minutes until the peppers and onions are almost caramelized.

Use to top fajitas, hot dogs, or anything your heart desires.  I think this would make a great dip as well if you added some cream cheese and yogurt.


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Wild Rice and Mushroom Soup

Mr.Picky came home excited years ago about Wild Rice and Mushroom Soup he had tried at a close family friends.  I was absolutely shocked because Mr.Picky dislikes soup so much.  He carried in the recipe copied for us and asked me to make it.  We had no mushrooms at the time and I kind of forgot about it the recipe in the box.

With the seasons turning it is now time to go pick wild mushrooms.  Most people find this to be scary because they are worried they will be poisoned.  I trust Mr.Picky and his mushroom skills.  He came home with 3 gallons of chanterelle mushrooms and a few huge lobster mushrooms.

Funny thing is I am in no way picky mushrooms is one of two foods I do not care for.  Most of the time I do not want to inflict my tastes on the kids so I suck it up and eat them.  We dried what we didn’t eat fresh the first day or in the soup, so now we can enjoy them throughout the rest of the year.

Back to the soup.  Once I sat down and read the recipe I realized why Mr.Picky liked it. Bacon, burger, and mushrooms are some of his favorite foods.  I made the recipe according to the directions as it was my first time.  I will probably take out the mushroom soup and make it by scratch next time.  Although this was really good and with a thick and creamy texture.  I also didn’t have just wild rice but I used a wild rice and quinoa mixture that worked well.

Wild Rice and Mushroom Soup:

Wild Rice and Mushroom Soup

 

  • 1/2 lbs. bacon (browned drained and chopped)
  • 1/2 lb lean ground beef, browned drained and crumbled
  • 1/2 cup wild rice (can use brown)
  • 2 cups water
  • 1 cup chopped onion
  • 2 stalks celery,chopped
  • 2/3 cup green pepper, chopped
  • 2 cans beef broth
  • 1 cup dried mushrooms or fresh, chopped
  • 3 (10 3/4 oz.) cans cream of mushroom soup
  • Dash of Worcestershire sauce
  • salt and pepper

Rinse rice in cold water until clear. Boil rice in 2 cups of water and simmer 15 min.

Saute veggies until onions are clear.

In 4 quart pan put cans of broth and cream of mushroom soup mix and heat until combined. Add remaining ingredients and season to taste with Worcestershire sauce and salt and pepper.

Simmer 1 hour, serve hot with some great crusty bread to dip.

I ate half the bowl before I remembered to take a picture.

I ate half the bowl before I remembered to take a picture.

 

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