Tuesday, November 19, 2013

Top Philly Cheesesteak Sandwich

  • Ingredients

  • (12-ounce) flank steak, trimmed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • (5-inch) portobello mushroom caps
  • 2 teaspoons extra-virgin olive oil, divided
  • 1 cup thinly sliced onion
  • 1 1/2 cups thinly sliced green bell pepper
  • 2 teaspoons minced garlic
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon lower-sodium soy sauce
  • 2 teaspoons all-purpose flour
  • 1/2 cup 1% low-fat milk
  • 1 ounce provolone cheese, torn into small pieces
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon dry mustard
  • (3-ounce) hoagie rolls, toasted


  1. 1. Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.
  2. 2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add mushrooms, bell pepper, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until thoroughly heated and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.
  3. 3. Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools).
  4. 4. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; replace top halves

Tuesday, November 5, 2013

A Slow Cooked Chicken Dinner

 Easy Family Meal

This 4 star meal was really quite good, the second time I made it. The first attempt  was a disaster cause I tried to use  the low fat & low sodium soups, which caused the dish to come out with no tastes what so ever. Before deciding to try this meal I had read all the reviews, and out of 12 reviews only two were negative. One  stated what it was tasteless, and the other complained it was to salty. My advice is know your slow cooker, know how fast it cooks. Mine cooks fast, this meal in my cooker was done in 5 hours ( recipe suggests  8 hours).  Second don't make the mistake of using  low sodium or low fat soup. The chicken came out tender and with a  perfect texture.When buying my chicken I did asked for the chicken breast directly from the butcher, not wanting  the pre-packaged chicken out of the freezer case. This meal is really worth a try, and I would definitely made it again .

6 medium red potatoes cut into chunks 

4 medium carrots, cut into 1/2-in pieces

4 boneless skinless chicken breast halves

1 can (10 3/4 oz.) condensed cream of chicken soup

1 can (10 3/4 oz.) condensed cream of mushroom soup

(both soups undiluted)

1/8 tsp. garlic salt

2 to 4 tbsp. instant mashed potato flakes

1. place potatoes and carrots in a 5-qt slow cooker. Top with chicken.Combine soups with garlic salt; pour over chicken.

2. Cover and cook on low for 8 hours or until meat and vegetables are tender.To thicken, stir potato flakes into the gravy and cook 30 minutes longer.

I used liner bags

 also I used russet potatoes instead of the red potatoes, and baby carrots.

 This being  the results

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