Philly Cheese Steak Sloppy Joes

This recipe came from...where else...Pinterest and I fixed it for our Super Bowl Party. Well, it wasn't really a Super Bowl party, but the Glavinics and the Watkins came over that Sunday for dinner and we had the Super Bowl turned on - some watched the very lop-sided game, some watched the commercials, and some slept through most of it! Anyway, everyone seemed to enjoy the sandwiches so I thought I'd post the recipe here.

Ingredients:
1 lb of ground beef, 1 small yellow onion chopt, 1 green bell pepper chopt, 2 Tbs A1 Steak sauce,
1 c. beef stock, salt & pepper to taste,
4 Hoagie rolls (I used the small potato rolls)
1 Tb butter, 1 Tb flour, 1 c. milk, 1 c. Provolone cheese shredded (I could only find sliced which I cut into strips)

Preheat oven to 400.
In a large skillet brown the ground beef and drain any excess grease. Add bell peppers and onions and cook until tender.  Add steak sauce, broth, salt & pepper. Bring to a simmer and cook until part of the liquid has been reduced.
Cut the rolls in half (I sliced a V to help hold the meat), brush with some melted butter and put in the oven to toast a little.
In a sauce pan, melt the butter and stir in the flour.  Cook for about a minute stirring constantly. Whisk in the milk and bring to a boil. Simmer, stirring frequently, until it begins to thicken, 2-3 minutes.  Stir in cheese until sauce is smooth and creamy. Remove from heat.
To serve: pile some meat on the roll, ladle on cheese sauce, put top on, and serve!
It was even not half bad the next day warmed up in the microwave!!

Chile Rellenos, but More

I really like Chile Rellenos and because I have an abundance of Anaheim Chiles right now, I thought I would put them to use and make Chile Rellenos.  They are a pain because you have to char the chiles and then peel them.  The whole thing is not hard, just several steps.  Although the end result was great, I think I would rather order them in a restaurant!  HOWEVER.... the tomato sauce that goes over them and the batter that they are dipped are WONDERFUL and could be used for other things.  So, I'm posting the whole recipe here for you.  If you do nothing else, try the sauce when you need a tomato sauce for something and make the batter when you are doing batter-fried something...maybe fish tacos?

CHILE RELLENOS  (I think you need to at least double the recipe unless you have huge peppers as this amount of peppers would only serve 2.  My peppers were small and I used 10 for 3 of us and just doubled the sauce and 1 1/2 times the batter.)

4 Pasilla or Anaheim chiles

1 lb queso fresco cheese

3 eggs

Oil for frying (enough for at least 1" in frying pan

Tomato Sauce: 

4 medium Roma tomatoes, quartered

1 C. water

2 garlic cloves, peeled and chopped

1 T. chicken broth powder

1 T. oregano leaves, crushed

2-3 T. oil

2-3 T. flour

 

Grill and char chiles on both sides.  Once blackened, put in a plastic bag for 10 minutes to sweat out any moisture.  Remove from bag and carefully peel off the charred skin. Slit them down the middle and remove the seeds.  Stuff the peppers with the cheese and use toothpicks to hold together. 

TOMATO SAUCE:  Simmer tomatoes, garlic, and water over medium heat until soft.  Add the chicken broth powder and stir to combine.  Put in blender jar and carefully (because it’s hot) blend ingredients together briefly.  (The recipe didn't say to do this, but I wanted it more saucey and not so chunky.) In sauce pan over low heat, put oil and flour and stir to make a roux mixture.  Cook until the flour is browned, stirring constantly.  Add the tomato sauce and simmer for 5 minutes.  Add the oregano.  Set aside. 

BATTER:  Separate egg yolks from the whites.  Beat egg whites until they fluff up.  Add in the flour and the egg yolks and mix until completely incorporated. 

Add the oil to a frying pan over medium heat until drop of batter sizzles.  Dip the stuffed peppers in the batter and fry until golden brown on both sides.  Spoon hot oil over top of pepper while bottom side is cooking, then turn over.  Remove from oil, drain on paper towels and keep warm.

To serve:  Place chiles on serving plates and spoon some sauce over the top. Serve with rice and beans.

Chicken Broccoli Stir Fry

This is such an easy recipe.  I used 2 chix breasts, added some grated carrots and used beef broth because I didn't have chicken broth.  I also used ginger powder because I didn't have any ginger root and made more sauce to put over rice.  I would guess that the recipe as written would serve 2.  I served 3 with 2 chix breasts.

 

Ingredients:

• 1 pound boneless skinless chicken breast, cut into 1-inch pieces
• 2 garlic cloves, finely chopped
• 2 teaspoons finely chopped ginger
• 1 cup chicken broth
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 2 cups broccoli flowerets
• 2 teaspoons cornstarch

Directions:
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown.

Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.

Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.

Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.

Angel Food Pineapple Cake

A Pinterest find!! Wonderfully easy, wonderfully yummy!

Angel Food Pineapple Cake 

1 box angel food cake mix and 1 large can (15-20oz) crushed pineapple.  Mix together, put in a 9x13 pan (I greased it beforehand) and bake at 350 for 25-30 minutes.  Cook and top each piece with cool whip when you serve it.  That's all there is to it!

 Try it, you'll like it....

Cheesy Chicken and Wild Rice Casserole

This is really good.  See below the recipe for my version (easier/quicker)...

3 Tablespoons extra virgin olive oil

1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
______
Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese
1. Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.
2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.
8-10 servings

I used 1can (pint jar) of chicken instead of cooking it fresh.  I used the wild rice pilaf mix that you can get at Costco. And instead of making the white sauce, I used 1 can cream of mushroom soup and 1 can of cream of chicken soup. It made one large 9x13 casserole.  Try it, you'll like it!!  :)

Hot Deli Sandwiches

I think this originally came from Jennie via one of her sisters-in-law??

1 pkg sandwich rolls
8 oz each deli ham & swiss cheese,  or
turkey & provolone, or roast beef & pepperjack cheese (whatever combo you like)
2 sticks butter
2Tbsp. Worstershire sauce
2 Tbsp poppy seeds
2 Tbsp mustard
4 Tbsp brown sugar
Slice rolls and make sandwiches w/cheese & meat.  Place on cookie sheet or 9x13 pan, touching side by side.
Heat butter, sauce, seeds, mustard, & sugar.  Bring to boil and set aside to cool.
Spoon cooled sauce over sandwiches & refrigerate for 2 hours.
Bake @ 350 for 25 minutes, covered, 5 minutes uncovered.

Asian Noodle Salad

You can see/read the play by play of the recipe with pictures here. It made a huge portion. It took the biggest bowl I had, the one I never use, way back in my cupboard. This says it feeds 6, but I'd say more like 8-10. I know, lots of  ingredients, but it was good, like some yummy thing you'd get at Pei Wei.

Prep Time: 30 Minutes  |  Cook Time: 10 Minutes  |  Difficulty: Easy  |  Servings: 6

SALAD INGREDIENTS:

Ingredients

• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• 1/2 head Sliced Napa Cabbage, Or More To Taste  ( I used 1/4 head--asked the grocer to cut the head for me in the store)
• 1/2 head Sliced Purple Cabbage, Or More To Taste  ( I used 1/4 head)
• 1/2 bag Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
• Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced 
• 3 whole Cucumbers Peeled And Sliced ( I left these out)
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
• _____
• FOR THE DRESSING:
• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• 1/3 cup Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped  ( I left these out)
• Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.