Thursday, April 28, 2011

Philly Cheesesteaks, Cowboy Style (Rachel Ray)

Homemade Smoky Steak Seasoning
  • 1 1/2 teaspoons smoked black pepper by McCormick (available in most large supermarkets)
  • 1 teaspoon smoked sea salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried onion
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • OR
  • 1 teaspoon of smoked sweet paprika combined with 2 tablespoons Montreal Steak Seasoning
  • 1 large red bell pepper
  • 1 tablespoon EVOO - Extra Virgin Olive Oil, plus some for drizzling
  • 4 slices bacon, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 red chile pepper, long or Fresno or Italian cherry pepper, chopped
  • 4 cloves garlic, thinly sliced
  • 1 red onion, sliced 1/4 inch thick
  • 2 cubanelle peppers, sliced lengthwise 1/4 inch thick
  • 1 1/4- to 1 1/2-pound piece flank steak, brought up to room temperature
  • 4 crusty hoagie rolls, toasted
  • 1/2 pound deli-sliced provolone cheese, slices stacked and cut in half

Preparation

Preheat griddle side of grill pan or large cast-iron skillet over medium-high heat.
Char red pepper, blackening all of the skin, over flame on stove top or under broiler with oven door cracked to allow steam to escape. Place pepper in a bowl, cover tightly with plastic wrap and cool to handle. Seed pepper and slice. 


Step  


Heat EVOO in a large skillet, a turn of the pan, over medium-high heat. Add bacon and crisp it up then add fresh chilies and garlic. Stir, add onions and cubanelle peppers, and cook to tender-crisp, 5 minutes, stirring frequently. Add sliced red bell peppers and reduce heat to low. 


Step  

Drizzle meat with EVOO and cook 5 minutes on each side. Let stand a couple of minutes then thinly slice and toss meat back on hot griddle and season liberally with smoky grill seasoning. When meat browns, form a loose pile and cover with cheese pieces. Cover griddle pan with foil to melt cheese. Pile meat and melted cheese into toasted sub rolls and top with peppers and onions.

Clean Chicken and Kale (Lisl)

Ingredients:
3 boneless chicken breasts or tenders (2 to 3 pounds)
already baked and seasoned with Mrs Dash, chopped into bite sized pieces
2 cups chopped fresh broccoli
2 cups chopped fresh cauliflower
1 small onion chopped
tbs fresh crush garlic
1 tbs fresh oregano 
 
Directions:
saute the veggies and herbs in a little lemon juice, white wine or low sodioum chicken broth until crisp tender
add chicken and stir it all up
I added a SMALL amount of lite soy sauce and fresh ginger for flavor
then the last 5 minutes, add the kale and saute until the kale is soft, squeeze lemon juice over the top and sprinkle sesame seeds.  

this was SO delish! my little ones loved it, which surprised me.  I thought they would not appreciate all those veggies, but, I think that they are getting used to real food and starting to appreciate what whole foods taste like..victory!
 
 
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