Philly Cheese Steak Sloppy Joes

I love philly cheesesteaks.  I haven't found a recipe to make at home that is any good.  I found this on pinterest and thought I would give it a try.  It was a huge hit.  The juice tasted just like a cheesesteak.  I think one day I may have the butcher at giant eagle shave some steak and try to make it with that instead.

REcipe:

Philly Cheesesteak Sloppy Joes


1 tablespoon olive oil
1 softball-sized onion, chopped
1 green pepper, chopped (optional)
1 pound ground beef
2 tablespoons steak sauce, such as A-1
1/2 cup beef stock
Salt and ground black pepper
4 dinner rolls
Cheese sauce (see below) or sliced provolone or Cheez Wiz
Optional toppings: shredded Romaine, sliced tomato, sliced raw white onion, 4 tablespoons mayo mixed with a splash of red wine vinegar and a shake of oregano

Cheese sauce:
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

In large skillet over medium-high heat add the oil. Add the onion and green pepper and cook until soft and starting to brown. Add the ground beef and cook about 5-6 minutes. Drain off the fat, then stir in the steak sauce and beef stock, season with salt and pepper, bring to a boil and cook about 2 minutes.

Toast the rolls and set aside.

If making the cheese sauce, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir in the cheese.

http://tasteofhomecooking.blogspot.com/2011/05/philly-cheesesteak-sloppy-joes.html

Chicken Spaghetti

It is cold and snowy so here is a nice comfort food recipe.  It is almost casserole like.  I prepare this and cook half and freeze half for another day.  Its an easy meal that tastes yummy, even if it is bad for you. Its also a nice change from just regular spaghetti (or buttered noodles which my kids like)

I substitute cream of chicken for one cream of mushroom.  Actually most time I don't use the canned soups and make my own cream of whatever then add it. 

Enjoy

Recipe:

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

From Pioneerwoman

Baked Chicken Parm Casserole

I love chicken parm and order it at most Italian restaurants. This is a nice quick casserole version that we enjoyed. Much less work but still yummy!

Ingredients:
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I cut mine into pieces)
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons

Spread olive oil and garlic in your baking dish. Sprinkle some red pepper flakes. Place chicken in dish. Cover in sauce. Sprinkle with basil. Cover with 1/2 of cheeses. Pour croutons on top and cover with the rest of the cheese. Bake at 350 for about 35 minutes.

Recipe from: http://foodwishes.blogspot.com

Chicken Tamale Casserole

Here is a different casserole. I stumbled upon this recipe by accident. I don't really like red enchilada sauce. I tried to make my own from a food network recipe but I still didn't care for it. But in this casserole it is oi ok. I actually enjoyed it. I think the sweetness of the cornbread balances it out for me. By the way Krusteaz (gross name I know) is the best boxed cornbread ever.

Mike really enjoyed this. Hayden wouldn't even touch it. He is a very picky kid. I think this would be good with some tortilla chips crushed on top.


Recipe:

1 cup freshly shredded sharp cheddar cheese
1 cup freshly shredded Pepper Jack cheese
1/3 cup milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper (optional)
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) bo corn muffin mix
1 (4-ounce) can chopped green chiles
Cooking Spray
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken breast

Pre-heat the oven to 375 degrees f.

Combine 1/2 cup cheese and the next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13×9-inch baking dish coated with cooking spray.

Bake for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle the remaining cheeses on top. Bake at 375 degrees for about 15 minutes or until the cheese melts. Remove from oven; let stand for 5 minutes.

recipe from: http://deliciousdishesrecipes.com/chicken-tamale-casserole/

Chinese Lemon Chicken

I have never had Lemon Chicken at a Chinese Restaraunt. It always intrigues me but then I play it safe and order general tso's, almond chicken or sesame chicken. I am boring.

We really enjoyed the chicken. The batter and marinade was very good. The lemon sauce was pretty good. I have nothing to compare it to. I want to make this again with a spicy sauce.



Ingredients

* 4 chicken breasts (cut in small pieces)
* 1 tablespoon dry sherry
* 1 tablespoon soy sauce
* 1/2 teaspoon salt
* 2 eggs
* 2 cups vegetable oil
* 1/4 cup cornstarch
* 1/2 teaspoon baking powder
* 1/3 cup white sugar
* 1 tablespoon cornstarch
* 1 cup chicken broth
* 1 tablespoon lemon juice
* 1 teaspoon salt
* 1 lemon, sliced
* 2 tablespoons vegetable oil

Directions

1. In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
2. In a small bowl, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter. In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Coat chicken with batter and fry in wok until browned. Cut into bite size pieces and set aside.
3. In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.

From allrecipes.com

Tangy Grilled Chicken

This recipe was given to me by a friend this week. It is one of the easiest recipes ever. Great recipe for summer grilling.


Ingredients

* 2/3 cup Ranch salad dressing
* 1/3 cup FRENCH'S® Classic Yellow® or Honey Mustard
* 1/4 cup dark brown sugar
* 4 (5 ounce) boneless skinless chicken breasts, seasoned with salt and pepper

Preparation

* MIX salad dressing, mustard and sugar.
* Pour 2/3 cup mixture over chicken.
* MARINATE chicken in refrigerator 30 min. or up to 3 hours.
* GRILL chicken on greased rack over medium heat for 15 min. or until done.
* Serve chicken with remaining mustard mixture.

Italain Crockpot Chicken

I found this recipe on a scrapbooking message board a few years ago. This is one of Mike's favorite meals. He likes the sauce that it makes. It is creamy but not heavy like alfredo. (Although it is not any healthier then alfredo). Hayden also eats it so we keep it on rotation (every other month or 2 months).

Recipe:
4-5 pieces of chicken breasts
1 bottle of Italian dressing
8 oz cream cheese
1 can cream of chicken soup
1 cup chicken broth
1/2 tsp basil
1/2 tsp thyme

cook chicken in crockpot with italian dressing on low until done (approx 5 hours). When it is is finished drain most of the liquid and shred the chicken.
Add the rest of the ingredients, stir. Cook on low 1 more hour.
Serve with pasta or rice.

We enjoy it with rice. Sometimes I make broccoli with it also.

White Spaghetti

I found this recipe a long time ago when Mike and I were 1st married. It was one of the first meals that I made that wasn't out of a box or packet! It is a quick, easy meal. Nothing too exciting, but a nice change from tomato sauce.

16 oz spaghetti noodles
2 or 3 eggs (beaten)
1 cup parm cheese
6-8 slices of bacon (cooked and crumbled)

Cook noodles according to directions. Drain. Immediately add the eggs and stir into the noodles (right in the pot). The eggs will cook right on the noodles (and the pot so stir often). Add the parm cheese. Top with bacon and serve.

So easy. The original recipe also called for ham and maybe green onions. I have also read where you can add garlic. You just heat some oil in a frying pan and cook some garlic. Then cook your bacon on in that pan.

Chicken Fingers

I love chicken fingers...Mike not so much. But he does enjoy these. The key to this recipe is soaking them in buttermilk. You have to do it, and you not substitute with regular milk.

After they are done frying, I melt some butter in a bowl and add hot sauce (only Frank's hot sauce please!). Then I roll them around and let them sit a minute or two. Sometimes I add some parmesan cheese too. Or i buy a bottle of arizona ranch sauce from quaker steak and lube.

For a new twist I tried this honey ginger sauce: sauce recipe

I want to do garlic and butter next time.

We usually eat these with a salad or make wraps. They are great the next day too (cold).

Here is the recipe:

Ingredients

* 6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
* 1 egg, beaten
* 1 cup buttermilk
* 1 cup all-purpose flour
* 1 cup seasoned bread crumbs
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1 quart oil for frying

Directions

1. Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, and buttermilk. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
2. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
3. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
4. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Recipe found here

Chicken Piccata and Garlic Cheese Bread

I love chicken parm but Mike doesn't really like breaded chicken. A while ago I was looking for some ways too cook chicken but not in a casserole. We like chicken piccata at Italian restaurants so I looked up some recipes. This one was pretty easy and tasted yummy. I save some of the sauce and add it to pasta.

We made this last week with the Pioneer Woman's Garlic Bread (which is my favorite)


Chicken Piccata Recipe

* 2 Boneless chicken breasts sliced in half or 3 slices
* 2 TBS Butter
* 1 TBS Olive oil
* 1/4 cup flour
* 3/4 tsp paprika
* 3/4 - 1 cup dry white wine
* 3 TBS lemon juice
* Salt
* Freshly ground pepper (white or black) to taste
* 1 TBS Butter (for sauce at finish)
* 3 TBS capers
RINSE chicken breasts under cold running water, drain, put on paper towel. Pat dry.

SLICE the chicken breasts to desired thickness 1/8 - 1/4" thick. Unlike veal, chicken is better cut than pounded thin.

MIX flour, paprika, salt and pepper

DREDGE chicken in flour.

HEAT butter and olive oil in sautée pan over medium heat; be careful not to burn the butter, if using it. Add chicken breasts - do not crowd the pan. Sautée for about two minutes per side. REMOVE to a warm platter; you can place platter in warm oven.

ADD lemon and wine to pan; DEGLAZE (Dissolve the remaining bits of food) the pan using a wooden spoon or spatula to scrape. This is the basis for your sauce.

BRING to a simmer, reduce heat to medium-low, let sauce thicken.

WHEN sauce is thickened, swirl in butter. Add capers.

POUR pan juices over chicken. Serve.

chicken piccata recipe


Garlic Cheese Bread

Ingredients

* 3-½ cups Grated Cheddar Cheese
* ¾ cups Monterey Jack Cheese, Grated
* ½ cups Grated Parmesan Cheese
* ½ cups (real) Mayonnaise
* 4 whole Green Onions, White And Light Green Parts Minced
* 1 dash Salt
* 1 loaf Crusty French Bread
* 1 stick Butter
* 4 cloves Garlic, Finely Minced

Preparation Instructions

Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.

Cut loaf of bread in half, then each half into half again.
Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.

Repeat with remaining butter, garlic, and bread.

Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.

Slice and serve.


garlic bread recipe

Chicken and Stuffing

This was one of the first meals I made for Mike when we were first married. To this day it is still a favorite with him. It is great to eat as left overs too. Hayden loves this meal! He picks it up by the handful and shoves it in his mouth. This made me happy today. He hasn't really eaten dinner all week.

Recipe:
4 boneless chicken breasts
1 can cream of chicken soup
1 cup of white wine (you can substitute chicken broth)
1 box of stuffing mix
2-3 tbsp melted butter
a few slices of swiss cheese.

Layer chicken in a baking dish.
place a slice of cheese (or more if you are like me!)on each piece of chicken

Mix cream of chicken soup and white wine in a bowl. Pour over chicken.

Pour stuffing mix on top. Drizzle melted butter on top of stuffing.

Bake at 350 for about 1 hour.

Crockpot Chicken Tacos

I love using my crockpot. Sometimes with work, soccer, and Hayden, it is just so nice to not have to "cook".

This recipe is the easiest recipe ever and very yummy. It was a hit on our family beach vacation. And Hayden devoured it last week. (He didn't like in a tortilla though, just plain)

Recipe:
For every 1 lb of chicken breast
use 1 cup of chicken broth
3 tbsp taco seasoning

Cook low in crockpot 6-8 hours.

The chicken will shred if you just touch it with a fork. It is so tender and juicy.
Use it to fill tacos with your favorite fixings, make nachos, use for enchiladas, or taco salad.

P.S. I didn't find a picture of this recipe on line. I don't really plan on taking my own pictures of meals. Hayden barely lets me cook let alone take pictures of a meal. He is too busy climbing up on the kitchen table, trying to get into the fridge, or open the oven.

Cheeseburger Pie

Cheeseburger Pie... an oldie but goodie.
Mom got this recipe from a bisquick book many years ago. It was an instant hit. We now all have this cookbook (bought by her). The recipes are pretty good and they are easy to make.

We had this a few nights ago. Hayden also enjoyed it. (If I let him eat it with a grown up fork, no kid fork for him.

The only change I make is that I don't mix in the cheddar cheese. I save it and put it on top and melt it towards the end of the baking time.

Recipe:
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs

1.Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2.In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3.In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4.Bake about 25 minutes or until knife inserted in center comes out clean.

Click here for link to recipe

Welcome...Balsalmic Brown Butter Raviolis

Welcome to my recipe blog. I enjoy cooking and love when people give me new recipes so I thought that I would start posting some of the recipes that I try/enjoy. Hopefully someone will make some of these! And if you are really lucky maybe some of my mom's recipes might pop on here.

So my 1st recipe is very simple. I saw it on the food network. Mike likes watching Everyday Italian with Giada De Laurentiis. I know it is mainly b/c she has major cleavage, but her recipes are pretty good actually. We have made this a few times. Hayden enjoys them as much as we do.

Note: I don't use the walnuts that the recipe calls for. I don't like nuts too much. (and I just use regular salted butter too)



Here is the recipe:

Ingredients

* 18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
* 6 tablespoons unsalted butter
* 2 tablespoons balsamic vinegar
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/3 cup toasted, chopped walnuts
* 1/4 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.

Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.

Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

Here is the link to the actual recipe site: http://www.foodnetwork.com/recipes/giada-de-laurentiis/ravioli-with-balsamic-brown-butter-recipe/index.html