Tuesday, September 15, 2009
It's rare that I make steak, so if I'm going to take the time to make it I want it to be good. Juicy. Delicious. And worth my time. I was craving Philly steak sandwiches the other day and decided to whip these up. They turned out fantastic. I topped mine with some homemade pickled peppers that my sister brought me and in my own humble opinion it made them even better. Yum.
Philly Steak Sandwiches
makes 4 sandwiches
1 lb. good quality steak
1/2 tsp. smoked paprika
1 tsp. garlic powder
1/2 tsp. chipotle chili powder
1/2 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. onion powder
1 Tb. vegetable oil
1/4 cup barbecue sauce
2 Tb. soy sauce
1 Tb. Worcestershire sauce
1 red or green bell pepper, thinly sliced
1 onion, thinly sliced
1 Anaheim pepper, seeds removed and thinly sliced (optional, if you want it spicier)
4 hoagie rolls
1 cup sliced sharp white cheddar cheese
1. Combine spices. Rub evenly into steak. Grill over medium-high heat until medium (140 degrees F on thermometer), about 8-10 minutes on each side, depending on thickness. Remove steak from grill, set aside.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add onions and peppers. Saute for 5 minutes. Slice steak thinly on the bias. Add to skillet, along with barbecue sauce, soy sauce, and Worcestershire sauce. Cook 2-3 more minutes, until heated through.
3. Fill hoagie rolls with steak/pepper mixture. Top with cheese. Enjoy!
Tuesday, September 8, 2009
My husband hates zucchini. I love zucchini. Just not enough to eat the 2 foot long zucchini that my parents sent home with me all by myself. In trying to figure out just how to make that big zucchini disappear, I stumbled upon a delicious sounding recipe on Our Best Bites. Below is the recipe, with a few adaptations. I have to say, it was wonderful! Corey devoured it, and that is saying something considering it has zucchini in it! It is perfectly moist and has a nice balance between the chocolate and cinnamon. If you don't like chocolate and cinnamon together, feel free to leave the cinnamon out.
Chocolate Chocolate Chip Zucchini Bread
2 1/4 c. flour
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 tsp. baking soda
6 Tb. unsweetened cocoa powder
1/2 cup vegetable oil
1 cup white sugar
1/4 cup brown sugar
3 large eggs
1 Tb. vanilla
1/2 c. sour cream
2 c. very finely shredded zucchini
1/2 cup applesauce
3/4 cup mini chocolate chips
1/2 cup toasted walnuts or pecans (optional)
2 Tb. brown sugar
2 Tb. white sugar
1/2 tsp. cinnamon
1. Preheat oven to 350 degrees. Spray 2 large (8-9") loaf pans or 5 miniature (4") loaf pans with cooking spray.
2. Beat oil, sugars, and eggs for 1 - 2 minutes or until well combined and slightly fluffy. Add sour cream and vanilla and mix.
3. Stir in zucchini, making sure that it is well incorporated throughout the batter.
4. Add flour, cinnamon, salt, baking soda, and cocoa powder. Mix until well blended. Stir in chocolate chips and nuts, if desired.
5. Divide batter evenly among pans. Combine topping ingredients in a separate bowl and sprinkle evenly over the top of the batter.
6. Bake for 40 - 45 minutes (miniature pans) or 50 - 60 minutes (large pans). Cool 2 minutes, then invert onto cooling rack to cool completely. Serve warm with a glass of cold milk!
Tuesday, September 1, 2009
I had some fresh peaches from my parent's peach tree (the best peaches I've ever eaten in my life--no joke) a couple of days ago and wanted something quick and easy to make with them. This consists of whatever I had lying around...but it was delicious. It took less than 5 minutes to throw together, 25 minutes to bake, and that was it! Plus, it only has 5 ingredients. You can't beat that.
5 Ingredient Mini Peach Cobblers
3 fresh peaches, peeled and sliced
4 tsp. white sugar
1/2 tsp. ground cinnamon
1 cup yellow cake mix (dry)
4 Tb. butter, melted
1. Preheat oven to 350 degrees. Place 4 small ramekins on a baking sheet.
2. Divide peaches evenly between ramekins. Sprinkle 1 tsp. sugar and 1/8 tsp. cinnamon over peaches in each ramekin. Sprinkle 1/4 cup cake mix over peaches in each ramekin. Drizzle with 1 Tb. butter over each ramekin.
3. Bake for 20 - 25 minutes or until top is lightly browned and peaches are bubbly. Serve warm (it is best with a scoop of vanilla ice cream or fresh whipped cream).