Sunday, February 11, 2018

Philly Cheesesteak Boats





3 thin sliced breakfast steaks
3 green bell peppers
1 vidalia onion
Adolph seasoned tenderizer
8 ounches sliced mushrooms
Olive oil spray
6 slices of provolone cheese

Wash and half lengthwise the bell peppers. Scrape seeds and ribs out and discard.
Spray foil with olive oil spray.
Place bell peppers on the foil on a pizza pan. Cover with another piece of foil and bake for 30 minutes at 350 degrees.
Spray skillet with olive oil spray.
Season meat with Adolph's seasoned tenderizer.
Brown the steaks on each side. Remove skillet from the heat.
Chop onion into pieces about one inch in length.
Remove the meat from the skillet, replacing the meat with the onions and sliced mushrooms.
Saute the onions and mushrooms.
Cut the steak in ½ by 1 inch strips and return to the skillet to the heat.
Add 2 tablespoons water to aid in steaming the vegetables.
When sauteed, remove from the heat.
After the 30 minutes of baking of the the bell peppers, remove the pan of them.
Remove the foil from the top.
Spoon the meat, onion, and mushroom mixture into the six green pepper boats.
Return to the oven for 20 minutes.
Remove and place a slice of provolone on each boat.
Return to oven to melt the cheese.
Serve and enjoy.


Friday, December 29, 2017

Roasted Butternut Squash Soup


  • 1 large butternut squash soup
  • olive oil spray
  • 1 tablespoon olive oil
  • ½ cup chopped shallots
  • 1 teaspoon salt
  • 4 cloves of garlic, minced
  • 1 teaspoon maple syrup
  • 1/8 teaspoon ground nutmeg
  • ground pepper (optional)
  • 4 cups vegetable broth
  • 2 tablespoons butter
  1. Wash and pierce with fork the butternut squash.
  2. Put on a cookie sheet and bake it at 425 degrees for an hour.
  3. Meanwhile, chop shallots and saute in olive oil in a skillet.
  4. Add the garlic and saute a minute longer. (Don't add earlier or it will burn and be bitter.
  5. Transfer mixture to the blender.
  6. Add the salt, maple syrup, and ground nutmeg.
  7. After an hour, remove the squash and cool until comfortable to touch.
  8. Half, peel, and remove the seed portion. Chop into 1 inch pieces.
  9. Spray the cookie sheet with olive oil.
  10. Spread the pieces of squash over the pan.
  11. Spray the squash with olive oil.
  12. Roast for another 20 minutes at 350 degrees.
  13. Add the pieces of squash to the blender.
  14. Pour enough of the vegetable broth into the blender so that it can aid in the blending. Do not put too much in the blender or you will have a big mess.
  15. When blended, pour the mixture into a pan.
  16. Add the rest of the vegetable broth and the butter.
  17. Heat, stirring occasionally.
  18. Serve in bowls. Sprinkle with pepper if desired.
  19. Serve and enjoy.

Thursday, November 30, 2017

Slow Cooker Beef Stew



  • non-stick cooking spray
  • 1 package of lean beef stew meat, cut into 1 inch cubes (approximately 2 lbs.)
  • black ground pepper
  • 2 tablespoon olive oil
  • 2 packages dry onion soup mix
  • ½ teaspoon paprika
  • 5 potatoes, washed, peeled and cut into chunks
  • 1 package baby carrots
  • 1 onion, peeled and chopped
  • 2 cans cream of celery soup
  • 1 cup ketchup

  1. Spray the non-stick cooking spray to coat the inside of the slow cooker.
  2. In a plastic bag, put the paprika and the onion soup mix. Shake to mix well.
  3. Blot the meat pieces dry with a paper towel. Shake pepper over the pieces. Add the meat to the mixture and shake until all pieces are coated.
  4. Heat the olive oil in a skillet.
  5. Brown the pieces in two batches about 10 minutes. Some people skip this step, but it will enrich the flavor if you do so.
  6. Layer the meat in the bottom of the slow cooker.
  7. Layer the vegetables on top of the meat.
  8. In a separate bowl, stir the celery soup and ketchup until blended. If you have any leftover seasoning from the plastic bag, you may add this also and stir to distribute it.
  9. Pour over the vegetables in the crockpot.
  10. Cover the with lid and cook for eight hours on low.
  11. Before serving, stir to distribute the sauce more evenly.
  12. Serve and enjoy.






Monday, November 20, 2017

Chili Sauce Apple Jelly Meatballs



  • 1 jar Chili Sauce
  • 1 jar apple jelly
  • 1 ½ cups ketchup
  • 2 packages Armour frozen meatballs.

  1. Place all ingredients in a 2 quart crockpot.
  2. Stir.
  3. Let cook for 4 hours on high.
  4. Serve and enjoy.  

Beef Bourguinon

Beef Bourguinon

  • 1 tablespoon olive oil
  • ½ pound sliced center cut bacon, chopped
  • 1 package lean beef stew meat, cubed into 1 inch pieces
  • salt
  • ground black pepper
  • 1 bag of baby carrots, cut in half diagonally
  • 2 Vidalia onions, sliced
  • 2 teaspoons minced garlic (refrigerated in a jar)
  • ½ cup Cognac
  • 1 750 ml bottle Pinot Noir
  • 2 beef bouillon cubes, dissolved in 2 cups water
  • 1 tablespoon tomato paste
  • ½ teaspoon dried thyme
  • 4 tablespoons butter, cut into 4 pieces
  • 3 tablespoons flour
  • 1 bag frozen whole pearl onions
  • 1 package of fresh mushroom caps, washed and sliced
  • sliced sourdough bread, sprayed with olive oil and sprinkled with garlic powder

  1. In skillet, heat the olive oil and brown the chopped bacon, cooking about 10 minutes over medium heat. Remove the bacon with a slotted spoon and set aside.
  2. Blot the beef cubes to dry with a paper towel. Salt and pepper them.
  3. Sear the cubes in two batches about 3 to 5 minutes, making sure that the cubes are browned on all sides. Some people do not sear the cubes, but it really makes a huges difference in how it tastes in the end, so I recommend searing. Remove the cubes and set aside.
  4. Toss carrots and sliced onions with 2 teaspoons of salt and ½ teaspoon pepper. Put in the fat in the pan and cook for 10-15 minutes on medium, until pieces are lightly browned. Add the garlic and cook for one minute more. Do not add the garlic before that or it will burn and become bitter.
  5. Using a butane lighting stick (like you use to light a grill), tilt the pan slightly, pour the cognac in it and immediately set it on fire. Once flaming, you can level the pan and allow the cognac to burn off. This step will enrich the flavor of the vegetables. Stir in the flour.
  6. Pour all the vegetables including the pearl onions, meats, the bottle of pinot noir, the beef bouillon, two tablespoons of the butter, and tomato paste in a crockpot. Stir and place lid on the crockpot and cook at low 8 hours until vegetables are fork tender.
  7. Brown the mushroom slices in two tablespoons of butter in a skillet until lightly brown. Add to the crockpot and cook another hour.
  8. Toast the slices of sourdough bread, sprayed with olive oil and sprinkled with garlic powder in the oven. Remove when slightly brown.
  9. Plate the bread, and spoon the mixture over the bread.
  10. Serve and enjoy.  






Wednesday, October 18, 2017

Parmesan Rosemary Potatoes



  • ½ bag of small potatoes
  • 1/3 cup salt
  • 1 stick butter, melted
  • black pepper
  • 3 Tablespoons dried rosemary
  • ½ tub shredded parmesan cheese

  1. Wash potatoes and cut in half.
  2. Cover the potatoes by 2 inches with water.
  3. Add 1/3 cup salt to the water.
  4. Boil the potatoes for 15 minutes.
  5. Drain.
  6. Melt the butter at 350 degrees in a 13 x 9” dish.
  7. Add the pepper and rosemary and stir to distribute well.
  8. Sprinkle the shredded parmesan over the butter mixture.
  9. Place the potatoes, cut side down in the dish.
  10. Baste the potatoes with the liquid mixture.
  11. Brown in the oven at 350 degrees for 30 minutes.
  12. Remove and serve.






Tuesday, October 17, 2017

Orange Glazed Pork Chops


  • 8 half or 4 whole butterfly pork chops
  • 2 tablespoons olive oil
  • salt and pepper
  • ½ red onion, chopped finely
  • 1 tablespoon minced jarred garlic
  • 1 tablespoon thyme
  • 1 tablespoon Worcestershire sauce
  • 1 cube chicken bouillon dissolved in 1 cup water
  • 4 Tablespoons orange marmalade

  1. Salt and pepper the pork chops.
  2. Heat the olive oil in a skillet.
  3. Brown the pork chops under medium heat in two groups on each side.
  4. Remove to a plate to set aside.
  5. In the same skillet, sweat the finely chopped red onion.
  6. Add the minced garlic (not too soon or it will burn).
  7. Add thyme, Worcestershire sauce and the chicken bouillon and stir.
  8. Cook under low heat for several minutes.
  9. Add the orange marmalade and stir.
  10. Return the chops to the liquid and let them simmer for 10 minutes.
  11. Remove from heat and serve.