A Chocolate Lovers Dream!

If you do not already know, I am a HUGE Chocolate Lover!  If you are feeling a little sweet tooth, check out this treasury on etsy.  They make the perfect gifts as well!!

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Philly Cheese Steak

Ingredients

• 2 to 2 1/2 pound strip loin, trimmed
• Olive oil
• Salt and freshly ground black pepper
• Soft hoagie rolls
• Provolone Cheese
• Sauteed Mushrooms, recipe follows
• Caramelized Onions, recipe follows
• Sauteed Peppers, recipe follows

Directions

Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.

Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.

Cut your hoagie roll in half.  Cover with a light layer of butter on one side and provolone cheese on the other.  Put under your broiler until the cheese is melted and the bread is golden brown.  Set aside.

Place several slices of the meat on the bottom half of the roll, and top with the mushrooms, onions, and peppers.

Sauteed Mushrooms:

2 tablespoons olive oil

1 tablespoon butter

1 1/2 pounds mushrooms, coarsely chopped

3 tablespoons finely chopped fresh parsley leaves

Salt and freshly ground black pepper

Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

Caramelized Onions:

2 tablespoons butter

1 tablespoons canola oil

3 large Spanish onions, peeled, halved and thinly sliced

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

Sauteed Peppers:

2 tablespoons olive oil

2 poblano peppers, thinly sliced

2 Cubano peppers, thinly sliced

Salt and freshly ground black pepper

Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

Corned Beef and Cabbage

In celebration of St Patrick's Day, I thought I would post a traditional Irish meal.  Enjoy!

Corned Beef:

• 3 pounds corned beef brisket with spice packet
• 4 carrots, cut into 2-inch pieces
• 1 medium onions, chopped
• 1 small head green cabbage, cored, roughly chopped
• 1 1/2 cups apple juice
• 1/2 cup water

Potatoes:

• 1 1/2 pounds baby red potatoes, sliced in 1/2
• 1/2 stick butter, softened
• 1 tablespoon chopped garlic
• 2 tablespoons chopped fresh parsley leaves
• Salt and freshly ground black pepper

Directions

For Corned Beef:

Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Half way through cooking turn brisket over. Remove the beef and vegetables to a platter and keep warm.

For potatoes:

Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.

Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.

Easy Calzones

I know that there are nights that we are all looking for something super easy to make.  On those nights, this is the recipe for you.  The following recipe will make 2 large calzones.  Double if you have a large family.

4 oz. pepperoni, quartered

4 oz.  Canadian bacon, cubed

1 cup mozzarella cheese

5 button mushrooms, thinly sliced

1 Roma tomato, seeded and diced

1/2 green pepper, diced

1/4 yellow onion, dices

1 TBS. pizza seasoning or Italian seasoning

Frozen bread dough or rolls (I use rolls

Pizza Sauce (recipe follows or buy some pre-made)

In a large bowl combine the first eight ingredients and mix well.  I use 3 rolls per calzone if they are large rolls or 4 of the small rolls.  I usually do not have time to thaw the bread so I microwave the rolls in 20 second increments, turning after each 20 seconds until they are workable.  Then I roll them into a 10-12 inch circle, fill with half of the mixture, fold in half and seal the edges.  Make a couple slits in the top of the dough and place on a baking sheet.  Bake at 400 degrees for 20 minutes or until golden brown.  Serve with hot pizza sauce on the side!

Pizza Sauce

Ingredients

• 1 (4-ounce) can tomato paste
• 1 1/2 cups water
• 1/3 cup extra-virgin olive oil
• 2 cloves garlic, minced
• Salt and pepper
• 1/2 tablespoon chopped fresh oregano leaves
• 1/2 tablespoon chopped fresh basil leaves
• 1/2 tablespoon chopped fresh rosemary leaves

Directions

Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper, to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary.

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Oven Steak Fries

• 2 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
• 1/4 cup extra-virgin olive oil
• Kosher Salt
• Pepper
• 2 tablespoons chopped parsley
• 1/4 cup freshly grated Parmigiano-Reggiano

Directions

Preheat the oven to 425 degrees F.

Preheat a baking sheet in the hot oven for at least 5 minutes.

While the baking sheet is heating, toss the potatoes with the olive oil, 3/4 teaspoon salt and 1/2 tsp pepper in a large bowl. Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. During the last few minutes of roasting, sprinkle with parsley and cheese.

White Bread

This is by far the best white bread recipe I have tried.  It is super soft and stays that way a lot longer than other recipes!!  Have fun baking.

In your mixer put:

½ cup shortening

4 ¼ cups hot water

Pour hot water over shortening and let cool slightly.

Add the following and mix:    2 ¼ Tbls. salt, 2/3 cup sugar or honey (I use honey), 1 TBS lecithin, 1 cup powdered milk, 2 TBS dough enhancer and 3 cups flour.

Then add:

 2 ½ TBS yeast, mix slightly, let rest about 8 minutes until you can see yeast working good.

Add 7 cups flour all at once and mix well.  Add 3 ½ cups (or more) flour, one at a time and mix well after each until dough leaves the sides of mixer.  Mix about 3-4 min.   Dough should not be sticky to the touch.

Let rise until double.  Punch down form into 5 greased loaf pans.  Let rise until double.

Bake 10 min. at 375 degrees and then 30 min. at 325 degrees.  Take out of pans and grease tops with butter.

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No Bake Cookies

This is the best no bake cookie recipe I have found.  I always go to these when I need something in a hurry!

1 cube butter

2 cups sugar

1/2 cup canned milk

1/3 cup cocoa

1 tsp. vanilla

3/4 cup peanut butter

3 cups quick oats

In a sauce pan melt the butter.  Then add the sugar, milk and cocoa.  Let it come to a soft boil.  Boil for one minute.  Remove from heat and add the vanilla and peanut butter.  Stir until the peanut butter is melted and then add your quick oats.  Drop onto wax paper and cool.  

These go great with a big glass of milk!!!

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Chicken and Portobello Panini

2 plum tomatoes sliced

1 TBS olive oil

1 TBS red wine vinegar

1/2 tsp Italian seasoning mix

1/2 tsp salt

1/4 tsp pepper

1 garlic clove minced

2 large portobello mushrooms

1 large white onion sliced 1/2 inch thick

1 cup grated provolone cheese

8 slices Italian Bread

1 cup shredded roasted chicken

Slice tomatoes and set aside.  In a small bowl combine the oil, vinegar, the Italian seasoning mix, salt, pepper, and garlic.  Whisk well.  Brush both sides of the mushrooms and onions.  

Heat grill pan over medium-high heat.  Place mushrooms and onions onto grill pan and place panini press on top of them.  Grill 4-6 minutes, turning once.  Remove to a cutting board and slice mushrooms and onions.  Set aside.

Grate cheese.  To assemble the sandwich, brush one side of each bread slice with olive oil.  Arrange four slices oil side down on cutting board.  Top half of the cheese.  The arrange with chicken, mushrooms, onion and tomatoes over cheese.  Top with remaining cheese and then put the other slices of bread, oil side up.  Heat panini pan Place sandwich on pan and press with panini press.  Grill 4-6 minutes turning once.  

Whole Wheat Spaghetti

Spaghetti Sauce

1/2 cup extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, chopped

2 (28-ounce) cans whole tomatoes, drained and crushed by hand, liquid reserved

Kosher salt and freshly ground black pepper

1/4 cup fresh basil leaves, torn into pieces

Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomato and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

1 pound wheat spaghetti

1 tsp salt

1/2 tsp pepper

1 can of mushrooms

(You can substitute for fresh mushrooms, I grew up with canned in my spaghetti and I really like it)

While the sauce is reducing, brown 1 pound of lean hamburger.  Season with 1 tsp. salt and 1/2 tsp pepper.  Once the hamburger is cooked through add mushrooms and heat through. By this time your sauce should almost be ready.  Add it to the meat mixture and simmer over low heat.

Prepare spaghetti to al dente according to package.  Mix the sauce with the spaghetti noodles and enjoy.  Serve with warm french bread. (This recipe can be found under the bread section) 

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