Philly Cheesesteak Garlic Bread

Ingredients:

Cheesesteak:
1 tablespoon olive oil
1 red bell pepper thinly sliced
1 green bell pepper thinly sliced
1 large yellow onion thinly sliced
2 teaspon minced garlic
1 lb shaved ribeye
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon smoked paprika
Garlic Bread:
1 loaf French bread
3 tablespon melted butter
1 teaspoon minced garlic
¼ cup grated Parmesan cheese
1 teaspoon Italian seasoning
8 slices provolone cheese
1 cup shredded mozzarella cheese
¼ cup chopped Italian parsley

Directions:
Cheesesteak:
Using a sauté pan, add ½ tablespoon oil on medium heat. Once hot, add sliced onions, peppers & garlic. Saute, stirring occasionally, for 8-10 minutes or until vegetables have softened. Transfer mixture into a separate large bowl & set aside.
Add remaining ½ tablespoon oil & increase heat to high. Spread shaved steak out into an even layer in the pan. Sprinkle salt & pepper on top of steak & let cook for 3-4 minutes. Flip steak and continue sautéing until fully cooked.
Transfer cooked steak into bowl with cooked vegetables. Add oregano & smoked paprika; stir until well combined.
Garlic Bread:
Preheat oven to 400 degrees F.
Slice the French bread in half lengthwise. Place both halves cut-side up on a parchment-lined baking sheet.
Using a small bowl, combine melted butter, garlic, Parmesan cheese & Italian seasoning; stir until well combined. Brush this mixture evenly over the tops of both halves of bread.
Line each half of bread with 4 slices of provolone cheese. Divide steak mixture evenly between two halves & sprinkle shredded mozzarella cheese on top.
Bake 10-12 minutes, or until cheese has fully melted. Remove from oven & garnish with chopped parsley before serving.
8 Servings. Prep Time 10 minutes – Cook Time 30 minutes

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Crispy Garlic Boneless Skinless Chicken Thighs

Chicken Ingredients:
6-8 boneless skinless chicken thighs (approx 1.5 lb)
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon salt
¼ teaspoon coarse ground black pepper
Cayenne pepper to taste
1 tablespoon olive oil
Sauce Ingredients:
2 tablespoons butter
¼ cup dry white wine (optional)
4 cloves garlic, minced OR 1 tablespoon minced garlic
½ cup chicken broth OR chicken stock
Directions:
Pat chicken thighs dry with paper towel & trim off excess fat. Combine the onion powder, garlic powder, dried herbs, salt & peppers. Coat the chicken evenly with the combined seasonings.
Heat oil in a large pan or skillet over medium heat and sear chicken for 5 minutes until golden and crispy. Flip and cook for a further 2 minutes. Move chicken to the sides of the pan and add butter to the middle. Let melt, then add the garlic into the butter. Saute until fragrant, about 30 seconds.
Increase heat to medium-high. Add the wine and chicken broth (or stock). Scrape up any browned bits from the bottom of the pan with the end of a wooden spoon. Stir chicken around; let liquid simmer until reduced to half, about 2 minutes.
When chicken is cooked through (165 F degrees internally), remove from heat. Taste test and season with extra salt and pepper if desired.
Serve immediately with fresh chopped parsley or herbs of your choice if wanted. Great with cooked rice.

Prep time 5 minutes, Cook time 12 minutes
Serves 4-8

 

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25 Minute Crispy Bone-In Chicken Thighs

Eight bone-in chicken thighs with skin on
Kosher salt
Ground black pepper
Extra Virgin olive oil
2 Tablespoons Milford Spice Everything Better Seasoning
OR 2 Tablespoons Lesley Elizabeth Traditional Italian Seasoning

Pre-heat oven 425 degrees. Line a baking pan with foil. Pat the chicken as dry as possible. Put the chicken thighs on the baking pan. Sprinkle salt, pepper and the seasoning blend evenly on both sides of the chicken. Arrange the pieces skin side up and drizzle about a tablespoon of oil over them.
Bake 25 minutes or until the skin is puffed and golden brown. Internal Temp 165-175.
Serve immediately.
Prep time 5 minutes, Total Time 30 minutes
Serves 4

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Grilled Smoked Pork Chops with Sweet & Sour Glaze

¼ cup light brown sugar
¼ cup honey
1 tablespoon vegetable oil
1 lime, juiced or RTU lime juice
1 teasoon crushed red pepper flakes
4 smoked pork chops
Preheat grill to medium-high. Lightly oil grill to prevent sticking. In a ziploc bag, mix together the sugar, honey, oil, lime juice and red pepper flakes. Add the pork chops and let them marinade for at least 20 minutes.
Remove the pork from the marinade. Put the chops on the preheated grill until grill marks form, about 2 minutes. Rotate the chops 90 degrees and grill for 2 minutes more, to create diamond grill marks. Flip and cook another 2 minutes. Remove from grill to a serving platter and serve immediately.
Serves 4
From prep to table 36 minutes

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Shirley’s Chicken Breast Surprise

Three or four boneless skinless chicken breasts
One can Campbell’s Cream of Chicken soup
¼ cup Italian Bread Crumbs
2-3 teaspoons curry powder
8 ounces shredded medium or sharp cheddar
1 teaspoon fresh lemon juice
1 box (10 oz) frz broccoli cuts
2/3 cup mayonnaise
salt & ground black pepper to taste

Trim chicken breast, removing fat and silver skins. Cut or pound breasts so that they are the same thickness so that they bake uniformly.
Place the frozen broccoli cuts in a 8×8 square glass baking dish, evenly spread them out
Next place the chicken breast on the broccoli.
Mix the can of cream of chicken soup (do not add milk nor water), mayonnaise, curry powder and lemon juice, salt & pepper. Spread over the chicken breast.
Evenly sprinkle the cheese over the creamed mixture.
Sprinkle the bread crumbs over the cheese. Lightly shake the baking pan so that the bread crumbs filter down into the cheese.
Bake covered at 400 degrees until the chicken is tender. Usually 40 to 60 minutes. To test chicken doneness, a paring knife should easily cut through one of the fillets to the bottom of the baking dish.
Remove the aluminum foil and allow the chicken surprise to rest for about 5 minutes.
Cut into the desired serving sizes and serve immediately.
This chicken dish is excellent served with your favorite rice side dish.
Serves 4 easily
From prep to table 80-90 minutes

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Crumb-Coated Cubed Steaks Easy Dinner

1 egg
½ cup milk
23 saltines, crushed OR Panko Bread Crumbs
2/3 cup flour
¾ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
4 beef cubed steaks (4-6 oz each)
3 tablespoons canola oil
GRAVY
2 tablespoons flour
1 1/3 cups milk
¼ teaspoon salt
¼ teaspoon ground black pepper

In a shallow bowl, whisk egg and milk. In another shallow bowl combine the cracker crumbs (or Panko bread crumbs), flour, salt, baking powder, cayenne and pepper. Dip steaks in egg mixture, then in crumb mixture.
In a large skillet, cook steaks in oil over medium heat 3-4 minutes on each side or until no longer pink and browned nicely. Remove and keep warm.
Add flour to the skillet, stirring to blend & loosen browned bits from pan. Gradually add milk. Bring to a boil; cook & stir 2 minutes or until thickened. Season with salt & pepper.
Serve with steak and hot mashed potatoes!
Serves 4
From prep to table 30 minutes

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Red Pepper & Parmesan Chicken Breast Sandwich

Ingredients
2 large chicken breasts filleted into four total pieces
2 eggs beaten
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 to 1 ½ teaspoon crushed red pepper flakes
To taste Ground black pepper
Terrapin Ridge Farms Lemon Garlic Aioli
St Pierre Brioche Hamburger Buns

Directions
Preheat oven to 350 degrees F. Or preheat Air Fryer to 350 degrees F.
Place beaten eggs in a shallow bowl. In another shallow bowl, mix cheese, Italian seasoning, pepper flakes and black pepper. Mix well.
Dip fillets in eggs, then cheese/spice mixture.
Place in a glass baking pan coated with cooking spray. Bake 20 – 25 minutes or until internal temperature is 165 degrees F. If cooking in an Air Fryer, cook 6 minutes on one side – turn over and cook an addition 6 to 8 minutes until internal temperature is 165 degrees F.
Toast brioche buns.
Spread Lemon Garlic Aioli on buns.
Place cooked fillet on bun and serve.
Great items to complement the meal are Cole Slaw, and Kettle Potato Chips

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Almond Pork Chops With Honey Mustard

½ cup smoked or regular roasted almonds
½ cup dry bread crumbs
2 eggs
1/3 cup flour
¼ teaspoon salt
1/8 teaspoon ground black pepper
4 boneless pork loin chops
2 tablespoons olive oil
2 tablespoons butter
½ cup mayonnaise
¼ cup honey
2 tablespoons Dijon mustard

In a food processor, finely chop almonds. Transfer to shallow bowl, add bread crumbs. In another bowl, beat the eggs. In a large resealable plastic bag, combine flour, salt & pepper. Add pork chops, one at a time, shake to coat. Dip in eggs, then coat with almond/bread crumb mixture.
In a large skillet over medium heat, cook chops in oil & butter 5 minutes on each side or until meat reaches desired doneness. Let stand 5 minutes before serving.
In a small bowl, mix the mayonnaise, honey & mustard. Serve with pork chops.
Serves 4
From prep to table 25 minutes

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Shirley’s Oven Baked Roast Beef

(this recipe can be put into a slow cooker also – cook on low for 6 to 8 hours for fall apart tender – add vegetables with about 1.5 hours left)
3 to 4 pounds Boneless Beef Chuck or English Roast
Butter or Margarine (butter does make a big difference!)
One can Campbell’s Golden Mushroom Soup (do not add water)
One packet Lipton’s or Knorr’s Dry Onion Soup Mix
Fresh Sliced Mushrooms
Optional – other fresh vegetables such as potatoes, carrots, onions
2 to 3 Beef Bouillon Cubes
Salt & Pepper to taste
Sear roast beef on top of the stove 1 to minutes on each side in margarine or butter in a Dutch oven that can be put in the oven.
Spread Campbell’s Golden Mushroom Soup on top of the roast (do not add water to the soup concentrate). Sprinkle Lipton or Knorr Onion Soup Mix over the soup concentrate. Add sliced fresh mushrooms on top of the soup mixtures. If you wish to add other vegetables such as carrots, potatoes, or onions, add them later in the baking process – about 1 hour left in the baking time. Add one soup can of water to the bottom of the Dutch oven. Do not pour directly onto the soup layers.
Bake in 325 degree F oven in the covered Dutch Oven. Cooking the roast 3 to 4 hours at this low temperature will make the Chuck Roast very tender and falling apart. English Roast using this method will still need to be sliced – it will not fall apart. The soup/water mixture keeps the meat very moist even cooking it this long.
Remove roast and vegetables from Dutch oven and place on a serving platter or storage dish. Spoon some of the thin beef stock onto it. Cover with aluminum foil to keep warm.
On top of the stove, add beef bullion cubes for added seasoning to the thin mixture in the Dutch oven. Taste mixture. If it is too rich, add a little water. This is the time to add salt & pepper to taste. Bring to a boil – use a corn starch/water thickening to bring the consistency to the level that you prefer for gravy.
The thin beef stock can also be saved the way it is to do noodles another day. Don’t thicken the stock if you are going to cook noodles in the mixture.
The gravy is great with mashed potatoes.
Leftovers are wonderful as a sandwich with fresh bread and your favorite toppings such as yellow mustard or horseradish sauce and including the cooked mushrooms. Warm the mushrooms and beef slightly, put on buttered bread with condiments. Yum! Mert’s favorite!

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Boneless Beef Picanha – What is It?

In Brazil the most prized cut of meat tends to be the picanha. There the traditional preparation is to skewer the meat and cook it over a charcoal grill, with a minimal seasoning consisting of sea salt. The fat is retained until the steak has been cooked.

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