Friday, February 15, 2019

Cheese Steak Subs

Oh My Goodness. Who doesn’t love a cheesy steak sub? I truly have no other words to say right now…..yum.  Excuse me while I get some napkins.

Cheese Steak Subs

2 lbs rib eye steak, frozen and cut very thin
4 (8-inch) soft sub rolls
1 onion, sliced thin
2 tablespoons vegetable or canola oil
1/2 teaspoon salt
1/8 teaspoon pepper
8 slices white cheddar or provolone cheese

If you are slicing the steak yourself, freeze it first. Using a sharp knife, shave the frozen steak as thinly as possible against the grain. Mound the meat on a cutting board and chop coarsely with your knife, 10 to 20 times.

Adjust the oven rack to the middle position and heat oven to 400 degrees. Split rolls open, spread on baking sheet, and toast until lightly browned, 5 to 10 minutes.

Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of the meat in an even layer and cook, without stirring, until well-browned, 4 to 5 minutes. Stir and continue to cook until the meat is no longer pink, 1 to 2 minutes. If adding onions, do that now and sauté with your steak.


Repeat until all meat is cooked. Drain on paper towel to absorb grease. Wipe out skillet with paper towels.

Return steak to the skillet over medium heat. Season with salt and pepper and saute for about a minute or two.  Lay cheese on top of steak and allow to melt completely. Then fold the melted cheese throughout the steak and remove from heat.

Reduce heat to low, sprinkle with Parmesan, and lay American cheese over the top Let cheeses melt, about 2 minutes. Fold the melted cheese into the meat thoroughly. Divide the mixture evenly among the toasted rolls and serve.

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Mozzarella Stuffed Mushrooms

I love this recipe. I call it my magic recipe. I am not a huge fan of mushrooms but I do add them to my recipes now and then for that meaty flavor. But this one is different. I call this my magic appetizer because I can take some mushroom caps and with a few ingredients make them taste like a steak dinner!  That is exactly what these taste like. I mean to the point, where if you close your eyes you wouldn’t know the difference.  These are that good.  You can thank me later!

Mozzarella Stuffed Mushrooms

12 large fresh mushrooms
1/2 cup finely chopped onion
1 tablespoon olive oil
1 tablespoon parsley
1/2 teaspoon dried basil
1/3 cup Marsala cooking wine
1 cup shredded whole milk Mozzarella cheese
1/4 cup grated Parmesan cheese

Do not rinse mushrooms. Take a dry damp towel and gently wipe them clean. Remove stems from mushrooms and set the caps aside. Coarsely chop stems and set aside. 


Add olive oil to a large skillet set on medium heat. Saute the mushrooms and onions for about 5 minutes or until tender. Stir in parsley, basil and the cooking wine. 


Continue to cook for about 10 minutes on low heat until wine is absorbed. Stir constantly. Remove from heat and allow to cool for about 5 minutes.


Stir in both cheeses until melted. Fill mushroom caps with cheese mixture and place in on a parchment lined baking sheet. 

Add a little more Mozzarella cheese and sprinkle a pinch of basil and parsley on top of each mushroom.

NOTE:  You may also use an 8 x 8 inch baking dish if you find it easier. 


Bake at 350 degrees for about 15 minutes or until cheese is hot and bubbly.


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Pepsi Pot Roast


So I got up this morning and decided I need some comfort food. Some real comfort food. Comfort food like my Mom used to make and I remember her pot roast….her slow cooked Pepsi Pot Roast that made the best Hot Roast Beef sandwiches.  Slow cooked beef so tender it melted in your mouth with mashed with gravy. No one made gravy like my Mom.  I still remember how she poured that Pepsi over the roast and then let it cook all day.  Fork tender beef, creamy mashed potatoes and that gravy….oh that gravy! 

Pepsi Pot Roast

1 (3-lb) chuck roast
2 tablespoons olive oil
Salt & pepper to taste
2 envelopes Lipton Beefy Onion Soup Mix
1 cup water 
1 large onion, diced or sliced
12 ounces of Pepsi Cola
2 tablespoons cornstarch

Pat dry the roast and season with salt and pepper on both sides.  In a large skillet over medium high heat, brown the meat for 2 minutes on each side.  Remove from heat and set aside.


Combine both soup mixes with water and stir well. Pour soup mixture in crockpot.  Stir in sliced onion. Add the roast and pour the Pepsi over the top. Cover with lid. Cook on low for 8-10 hours or on high for 4 hours or until fork tender.

Ladle out 1 cup of the juices from roast and set aside.  In a medium bowl, whisk the cornstarch and broth and pour into a saucepan. Heat on medium high and continue whisking on medium high. Simmer for 3-4 minutes, whisking continually, until thickened.



Prepare yourself a hot roast beef sandwich by slicing the pot roast and laying it on two pieces of sandwich bread.  Add some mashed potatoes beside the sandwich and then pour your gravy all over the sandwich and the potatoes. Enjoy!


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Thursday, January 10, 2019

Pepperoni Pizza Bombs

This is the time of year when I start thinking party food.  I have a full box of recipe cards just for party snacks and appetizers and another one for fancier Hors d'oeuvres.  But there’s nothing fancy about this little treat.  It’s simple and delicious and perfect for any party treat!

Pepperoni Pizza Bombs

1 can (16.3 ounce) Pillsbury Grands! refrigerated biscuits 
1 cup pizza or pasta sauce
8 ounces shredded mozzarella cheese 
4 ounces shredded provolone cheese 
pepperoni slices 
4 tablespoons butter
1 egg, beaten 
1/4 cup grated Parmesan cheese 
1 teaspoon garlic powder

1 tablespoon dried oregano

Preheat the oven to 375 degrees. Melt butter in cast iron skillet

Open can of biscuits. Working on a floured surface, and with one biscuit at a time, roll each biscuit out into a flattened disk. Spread each biscuit with a little pasta sauce, leaving a 1/2-inch border around the edges of the biscuit.

Evenly divide the mozzarella and provolone among each biscuit round, sprinkling the cheese right on top of the pasta sauce.

Top the cheese with some pepperoni slices on each biscuit.

Working with one biscuit at time, pull the edges up and over the filling, pinching the dough together at the seams. Then roll the dough around in your hands to form a more even ball.

Place the biscuit, seam side down, into the skillet. Repeat with the remaining biscuits.

In a small bowl, combine the parmesan, garlic powder and oregano. Brush each pizza bomb with the beaten egg and then sprinkle with the parmesan-spice mixture.

Bake in the preheated oven for 20-25 minutes or until lightly golden on top.   

Serve with pizza sauce on the side.  Yummy! 

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