Philly Cheese-steak Casserole Recipe

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Philly Cheesesteak Casserole Recipe

If you’re looking for a simple and quick recipe for supper that’s really good give this Philly Cheese-steak Casserole recipe a try.
This recipe doesn’t require many ingredients and cooks quickly; you can have on the supper table in less than 30 minutes.
Give this one a try it’s really good!

Philly Cheese-steak Casserole Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 tablespoons unsalted butter (divided)
  • ½ (8 ounce) French Baguette (sliced about 1 inch thick)
  • 1 container fresh mushrooms (8 ounces sliced)
  • ½ red pepper (thinly sliced)
  • ½ green pepper (thinly sliced)
  • 1 New York Strip steak (thinly sliced)
  • 8 slices American cheese (or about 1 cup shredded- I stuck with the original recipe when I prepared this but I think Italian cheese blend would be a better choice)
  • Salt and pepper
Instructions
  1. Preheat oven to 400F.
  2. Slice the meat, bread, and prepare the sweet peppers.
  3. Place the bread slices in a 9 inch baking dish sprayed with butter flavored cooking spray. (If you don’t want to use cooking spray lightly coat 1 side of the bread with butter.) Top the bread slices, with 4 slices of American cheese, and bake in the oven for 5 minutes or until cheese is melted. Remove from the oven and set aside.
  4. In a large skillet using 1 tablespoon of butter cook the mushrooms until mushrooms start to release their moisture, and start to get tender. Add ¼ teaspoon salt and the green peppers to the mushrooms and continue cooking until peppers are tender and most of the juices are evaporated. (Cook vegetables to your desired tenderness) Spread the pepper mixture over the top of the bread.
  5. cooking mushrooms and peppers
  6. cooking new york strip steak
  7. Using the other tablespoon of butter, salt and pepper the steak and cook steak on both sides to desired doneness. Top the casserole with the steak and arrange 4 more slices of cheese on top. Bake in the oven until cheese is melted and casserole is warmed through.

 Adapted from Life Tastes Good

Texas Potato Salad Recipe

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texas potato salad

I was looking for something a little different for a potato salad so I decide to give this Texas Potato Salad Recipe a try. I don’t like dishes with a lot of heat, but I knew that pickling the jalapeño peppers would cut some of the heat. It was still a little nippy; but not bad.

I served the potato salad after it had cooled for 30 minutes, it was pretty good, but I reserved the left overs for the next day which gave more time for the flavors to combine; it was delicious. If you can plan ahead, and allow for the extra time, it is well worth it.

Texas Potato Salad Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4-6
Ingredients
  • ½ cup red wine vinegar
  • 1½ tablespoons sugar
  • Salt and pepper
  • 1 teaspoon yellow mustard seeds
  • ½ small red onion (sliced thin)
  • 2 jalapeño peppers (1 sliced into thin rings - 1 stemmed, seeded, and minced)
  • 3 pounds potatoes (peeled and cut into 1-inch cubes)
  • 6 tablespoons mayonnaise
  • 6 tablespoons yellow mustard
  • ¼ teaspoon cayenne pepper
  • 2 large eggs (hard-boiled - cut into ¼-inch pieces)
  • 1 celery rib (finely sliced)
Instructions
  1. In a medium size bowl mix together the vinegar, sugar, 1½ teaspoons salt and mustard seeds. Place the mixture in a microwave and cook until mixture is steaming. (About 2 minutes) stir until the sugar is dissolved and then add the red onion and jalapeno peppers to the mixture. Set aside to cool, occasionally stirring the mixture to combine the flavors. Strain the mixture through a fine mesh strainer-reserving 2 tablespoons of the pickling juice. Discard the extra juice or reserve it for another use.
  2. Place the potatoes in a large kettle or Dutch oven. Cover potatoes with 8 cups of water, and 1 tablespoon of salt. Bring the potatoes to a boil, reduce heat and simmer until potatoes are just tender.
  3. Drain the potatoes and place them in a large bowl. Drizzle in the 2 tablespoons of pickling juice tossing the potatoes to coat. Cool in the refrigerator for about 15 minutes to cool; stirring half way through the cooking cycle.
  4. In a separate bowl mix together the mayo, mustard, ½ teaspoon pepper, and cayenne until thoroughly combined.
  5. Add the mayo mixture into the potatoes with the pickled vegetables, eggs, and celery.
  6. Whisk mayonnaise, mustard, ½ teaspoon pepper, and cayenne together in bowl until combined. Add mayonnaise mixture, reserved pickled vegetables, eggs, and celery to the potatoes and stir gently to combine; season with salt and pepper to taste. Cover and refrigerate to let flavors blend, for at least 30 minutes. (Overnight or all day is best)

Adapted from Cooks Country Cookbook

 

Grilled Pepper Jack Chicken Burgers

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grilled pepper jsck chicken burgers recipe

28 below zero on Tuesday night, 26 below zero on Wednesday night with a high of -1 during the day – what the Hell!!! I am really tired of it like many other people are across the county; so I decided to heat things up a little bit and fired up the grill. Yes it was a cold adventure, but it did a lot to get rid of the winter time blues; give it a try.
This Grilled Pepper Jack Chicken Burgers recipe is simple and quick to put together and the soft pretzel buns are a nice added touch.

grilling grilled pepper jsck chicken burgers recipe

Grilled Pepper Jack Chicken Burgers
 
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Author:
Recipe type: Grilling
Serves: Makes 4
Ingredients
  • 8 slices bacon (cooked until crispy and drained on paper toweling)
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons poultry seasoning
  • 4 slices pepper jack cheese
  • 4 soft pretzel buns (split)
  • 4 leaves of lettuce
  • 4 slices tomato
  • ½ cup thinly sliced red onion
Instructions
  1. Preheat and prepare the grill for medium high heat.
  2. Pound chicken breasts down to about 1 inch.
  3. Rub the poultry seasoning into the chicken on both sides.
  4. Grill chicken breasts on one side until nicely browned and slightly charred. Flip chicken breasts and continue grilling to an internal temperature of 165F, or until chicken is no longer pink inside.
  5. Place 2 bacon strips topped with a slice of cheese on each chicken breast, close the grill, and continue grilling until cheese is melted.
  6. Split the pretzel buns and place each piece of chicken on a bun, top with lettuce, tomato, onion and serve with your favorite condiments.

 

 

Corned Beef Grilled Cheese Recipe

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corned beef grilled cheese recipe

I was looking for something a little different to put on the supper menu so I gave my son a call at blogchef.net; he said these Corned Beef Grilled Cheese sandwiches were really good, so I decided to give them a try. Jarlsbeg cheese, which is in the original recipe, was not available at my local market, so I substituted Swiss cheese slices.
This sandwich delivers a delicious combination of flavors. To turn lunch into supper I served the Corned Beef Grilled Cheese sandwiches with, fries and an avocado tomato salad.
Give the Corned Beef Grilled Cheese Recipe a try; it’s really good. Enjoy

Corned Beef Grilled Cheese Recipe
 
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Author:
Recipe type: Main
Serves: Makes 2
Ingredients
  • 1 tablespoons unsalted butter
  • Soft spread butter (I used soft spread with olive oil added)
  • 1 small onion (thinly sliced)
  • 1 tablespoon sugar
  • Salt and ground black pepper
  • ¾ cup dark beer (such as porter)
  • 2 ounces deli-sliced corned beef (cut into strips)
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoons stone ground mustard
  • 4 Swiss cheese
  • 4 slices marble rye bread
Instructions
  1. In a large skillet over medium high heat, melt the butter, add the onions sprinkled with the sugar, add ½ teaspoon salt, ⅛ teaspoon pepper, and cook until onions start to brown.
  2. Add the beer to the onion mixture and continue cooking until the mixture is reduced to a light syrupy texture and onions are tender. Remove the skillet from the heat and mix in the meat, Worcestershire sauce, and mustard.
  3. Using the soft spread butter 1 side of each slice of bread. Place 2 slices of the bread in a skillet, or on a griddle, buttered side down over medium heat. Place 1 slice of cheese on the bread and dived the meat mixture between the 2. Top with the other 2 slices of cheese; place the other 2 pieces of bread on top, butter side up, to form the sandwich.
  4. Cook on each side until golden brown and cheese is melted.

 

Reduced Fat Baked Macaroni and Cheese Recipe

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low fat baked macaroni and xheese recipe

I really like Mac and Cheese, so when I saw this recipe for Reduced Fat Baked Macaroni and Cheese I decided to give it a try. I have tried some low fat recipes in the past and was not very satisfied with the results. Basically this recipe is lowering the fat content by using low fat cheese and milk.
If you like macaroni and cheese, and want to lower your fat intake a little bit, give this Reduced Fat Baked Macaroni and Cheese Recipe a try. It’s not quite the same; but is really good.

Reduced Fat Baked Macaroni and Cheese Recipe
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 1 pound of elbow macaroni
  • 3 cans 2 percent low fat evaporated milk
  • ¾ teaspoons dry mustard
  • ½ teaspoon garlic powder
  • Pinch cayenne pepper
  • 1 tablespoon cornstarch
  • 3 cups shredded 50 percent light cheddar cheese
  • 1 cup panko bread crumbs (toasted)
  • 1 tablespoon of unsalted butter (melted)
  • Salt and pepper
Instructions
  1. Cook macaroni according to package direction for al dente. Reserve ½ cup of the cooking water from the pasta – drain and rinse.
  2. Preheat oven to 350F.
  3. In the same kettle used to cook the pasta mix together the milk, mustard, garlic powder and cayenne pepper. Dissolve the cornstarch into ¼ cup of the pasta water until dissolved.
  4. Bring the milk mixture to a simmer and whisk in the cornstarch. Cook until mixture starts to thicken. Remove the mixture from the heat and stir in the cheese and macaroni. Stir in the rest of the pasta water to make the macaroni mixture kind of soupy. (I did not need the rest of the water)
  5. Place the macaroni and cheese in a 13x9 casserole dish. Toss the toasted Panko bread crumbs with the melted butter, salt and pepper to taste, and spread them over the top of the casserole.
  6. Bake for 20 minutes or until mixture is bubbly around the edges.

 

Tennessee Whiskey Pork Chops Recipe

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Tennessee whiskey pork chops recipe

I have a bottle of Jack Daniels Whiskey on hand that I use mostly for cooking so I decide to give this Tennessee Whiskey Pork Chops Recipe a try. I have used Jack Daniels Whiskey as an ingredient in the past and have been very satisfied with the results. I will list a link to these recipes in this post. Chek them out they are well worth the time and effort to prepare.
Grilled Jack Daniels Tennessee Whiskey Burgers
Jack Daniels Barbeque Chicken Recipe
Jack Daniel’s BBQ Chicken Wings Recipe
This Tennessee Whiskey Pork Chops Recipe is a simple recipe that doesn’t require many ingredients and is quick to prepare (they do require at least 1 hour to marinate). Give them a try – they are tender and delicious.

Tennessee Whiskey Pork Chops Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 center cut pork chops (1 inch bone in)
  • ½ cup Jack Daniels Tennessee Whiskey
  • ½ cup apple cider
  • 2 tablespoons brown sugar
  • 4 teaspoons cider vinegar (divided)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon vanilla
  • ⅛ teaspoon cayenne pepper
  • Salt and pepper
  • 2 teaspoons cooking oil
  • 1 tablespoon unsalted butter
Instructions
  1. In a medium size bowl mix together the whiskey, apple cider, 2 teaspoons of vinegar, mustard, cayenne pepper, and vanilla.
  2. Place the pork chops in a 1 gallon zip lock bag, pour in ¼ cup of the whiskey mixture, seal the bag, and work the pork chops through the solution. Refrigerate for 1 – 2 hours; flipping the bag occasionally. Set the remaining whiskey mixture aside.
  3. Remove the pork chops from the bag and pat them dry using paper toweling; salt and pepper the chops. (Discard brine used to marinade)
  4. In a large skillet using the oil brown the chops on both sides. (About 4 minutes on each side) place the chops on a plate and cover tightly with aluminum foil.
  5. Pour the reserved whiskey solution into the skillet, bring to a boil, and reduce heat to medium. Cook until mixture is reduced, and kind of syrupy, to form a glaze. Pour any juices that are collected from the chops into the skillet. Add the butter and remaining 2 tablespoons of cider vinegar. Continue cooking until the glaze is thick and sticky.
  6. Place the chops back in the skillet and flip to coat chops with the glaze. Flip several times while cooking. Cook to a temperature of 145F.
  7. Serve with the sauce over the top.

Adapted from Cooks Country Cookbook

Marshmallow Fudge Brownies with Chocolate Topping

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marshmallow brownies recipe

You will love the rich chocolate flavor of these moist and gooey brownies. When I was preparing this recipe it reminded a lot of s’mores. When these were done, they looked so good; I couldn’t wait for them to cool. Warm they were really good, but a little gooey, because the marshmallow was warm, when they cooled they were delicious.

The next time you’re in the mood for a sweet treat, give these Marshmallow Fudge Brownies with Chocolate Topping a try. Enjoy

Marshmallow Fudge Brownies with Chocolate Topping
 
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Author:
Recipe type: Dessert
Serves: 12 depending on size
Ingredients
  • ⅓ unsalted cup butter
  • 1 chocolate square of unsweetened chocolate (shaved)
  • 1 cup sugar
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 2 eggs (lightly beaten)
  • 1 teaspoon vanilla
  • 1 cup chopped walnuts
  • 16 large marshmallows (cut in half)
  • Chocolate Topping
  • 1 chocolate square of unsweetened chocolate (shaved)
  • ½ cup brown sugar
  • ¼ cup water
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1⅔ cup powdered sugar
Instructions
  1. Directions for Brownies
  2. Preheat oven to 350F.
  3. Sift the salt, flour, and baking powder into a bowl.
  4. In a small sauce pan over low heat melt the butter and chocolate together, remove from heat, and stir in the sugar. Stir the chocolate mixture into the flour mixture, and then mix in the eggs and vanilla until thoroughly combined. Fold in the nuts.
  5. Pour the brownie mixture into an 8x8 baking dish lightly sprayed with cooking spray. Bake for 35 minutes or until a tooth pick inserted comes out with just a few crumbs left on it. (I lined the dish with aluminum foil to make for easier handling)
  6. Remove the brownies from the oven and arrange the marshmallow pieces in a single layer on top. Return the brownies to the oven and bake for an additional 3 minutes or until marshmallows are soft and easy to spread. Gently spread the marshmallows over the top.
  7. While the brownies are cooling prepare the topping.
  8. Directions for Chocolate Topping
  9. in a medium sauce pan over medium high heat mix together the chocolate, sugar, and water. Bring the mixture to a boil, and boil for 4 minutes. Remove from heat and stir in the butter. Mix in the rest of the ingredients until thoroughly combined. Spread the mixture over the marshmallow topping on the brownies.
  10. Cool and serve

 

Venison Stew Recipe

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venieon stew recipe

One of my favorite ways to cook venison is to prepare venison stew. It’s a great way to tender up some of the tough cuts of venison tuning them into a delicious supper. You can change the vegetables in this recipe to whatever combination you like. For the wine I used a homemade cherry wine I had on hand, but if cherry wine is not available, use any good quality red dry wine.
This recipe does require a lot of cooking time depending on how tough of venison cut you are using. It took me about 2 hours to have this dish on the table.
If you have some venison on hand give this venison stew recipe a try; it’s very good.

Venison Stew Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 slices bacon (cut into ½ inch pieces)
  • 1 pound venison stew meat
  • 3 cups beef broth
  • 1 cup cherry wine (dry red wine)
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon marjoram leaves
  • ¼ teaspoon pepper
  • 1 medium onion (chopped)
  • 1 stalk of celery (thinly sliced)
  • 2 medium carrots (sliced into 1 inch pieces)
  • 1 large potato (cut into 1 inch cubes)
  • Thickening
  • ½ cup cold water
  • 3 tablespoons all-purpose flour
Instructions
  1. In a 4 quart kettle, or Dutch oven, cook bacon over medium high heat until crispy. Remove the bacon from the kettle and set aside on paper toweling to drain. (Cover and set aside)
  2. Place the venison stew meat in the kettle with the bacon fat and cook until venison is browned on all sides. Add the beef broth and wine into the venison and then mix in the seasonings. Bring the mixture to a boil, and then reduce the heat to simmer. Cover and cook until venison is almost tender.
  3. Add the onion, potatoes, celery, and carrots. Continue cooking covered until vegetables are tender. While vegetables are cooking, in a small glass, make the thickening by mixing the flour into the water until flour is dissolved and mixture is smooth.
  4. Add the thickening into the stew mixture and cook until thickened. Stir in the reserved bacon pieces and serve hot.

 

Simple Banana Pancakes Recipe

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banana pancake recipe

If you like banana bread these banana pancakes are a must try. this is a very simple recipe to put together, doesn’t require many ingredients, and is so quick you can have pancakes on the breakfast table in less than a half an hour.
I served this recipe as a breakfast but these pancakes would also make a great desert. Just top them with a blueberry or strawberry topping along with some whip cream and they would be a delicious after dinner snack.
Give this Simple Banana Pancakes Recipe a try; there’re delicious.

Simple Banana Pancakes Recipe
 
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Author:
Recipe type: Breakfast
Serves: Makes 6 depending on size
Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1 tablespoon white sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 2 bananas (mashed)
Instructions
  1. Whisk all dry ingredients together in a medium size bowl.
  2. Place the egg in a large bowl and whisk the egg until slightly beaten. Add the milk and mashed bananas; mix with a large spoon until thoroughly combined. Gradually add the dry ingredients to the milk mixture, and mix until moistened. Batter will be kind of lumpy.
  3. Lightly oil a skillet or griddle over medium high heat, pour the pancakes to desired size, cook until bubbles form on the top and the pancake is golden brown on the down side. Flip and continue cooking until done. (I used an electric griddle. 300F. seemed to be about right. Adjust the heat if need so the pancakes don’t brown too quickly.)

Adapted from Allrecipes.com

 

Healthy Southwestern Chicken and Pasta Recipe

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southwestern chicken and pasta recipe

In an attempt to keep supper on the healthy side I decided to give this Southwestern Chicken and Pasta Recipe a try. This is a simple recipe that doesn’t require many ingredients, cooks quickly, and has a good combination of flavors. When I prepared this recipe I used mild salsa because I don’t like a lot of heat, but if you want to turn up the heat a little bit just use medium or hot salsa.

5.0 from 1 reviews
Healthy Southwestern Chicken and Pasta Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Ingredients
  • 1 cup uncooked rigatoni
  • 1 pound chicken tenders (cut into 1 inch pieces)
  • 1 tablespoon olive oil
  • ¼ cup salsa
  • 1 ½ cups tomato sauce (unsalted)
  • ⅛ teaspoon garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • 1 can black beans (15 ounces – drained and rinsed)
  • ½ cup frozen corn
  • ¼ cup shredded Colby and Monterey Jack cheese (Co-Jack)
Instructions
  1. Cook pasta according to package directions to al dente. Drain and rinse.
  2. In a large skillet over medium high heat, using the olive oil, cook the chicken until no longer pink inside.
  3. Stir in the salsa, tomato sauce, black beans, pasta and corn. Mix in the seasonings and continue cooking until heated through.
  4. Serve hot garnished with the cheese.