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Food, Savory

Philly Cheese Steak Fries

Gah, I totally feel like I just said goodbye to my diet for this one. Soooo good though. It really started as I was having a hankering for a Philly Cheese Steak. And while I did buy bread, for some reason I didn’t really want it on bread. And then I remembered going for poutine the other day with one of my girlfriends (fries topped with gravy and cheese curds). Even more sinful than what I made.

So I pulled some French fries out of the freezer and went to work. The results? A very fabulous, cheesy, dinner. You’ll need a fork for this one.

Philly Cheese Steak Fries

Gather
1/2 medium-sized sweet onion, diced
3/4 green pepper, diced
1 pound of flank steak, sliced thinly
1/2 bag of frozen french fries
Garlic powder
Black pepper
Sea salt
Cheddar cheese, sliced thinly

Red the instructions to your frozen french fries and cook them until slightly crispy.

In a frying pan, cook onions and green peppers. Use a dash of olive oil if you do not have a non-stick pan. Cook on medium heat until onions are slightly browned, almost carmelized. Add steak and a dash of garlic powder, black pepper, and salt to taste. Cook on medium-high heat until meat is cooked through and browned.

Spread meat mixture over cooked French fries. Top with cheddar cheese and put back into the oven at 375 for about 8 minutes, or until cheese is completely melted.

Remove, let cool, and serve. Enjoy with a fork!

July 27, 2014 by Roni

Food, Sweet

Real Watermelon Jello Shots

"Real" Watermelon Shots

BBQ time means watermelon. But when the majority of those attending are adults, well, it just makes sense to make Jello shots. However, those little cups get messy and then there is all the trash that comes with it, so we found another way to make Jello shots without all the plastic trash and to make it look cute. Plus, it wasn’t that much work! Just a lot of gelatin.

Katie will probably kill be for the above picture, but to be fair, she knew a picture was about to be taken. Just proof that we did, in fact, eat them, and I will say they were delicious!!

The below picture is just to give you a sense of how we filled the melons (you’ll need that for later when you look at the recipe.) So clear out the fridge and make some! We’ve been talking about doing this to all kinds of fruit for a Jello shot “fruit platter” with lemons, limes, oranges, and strawberries. How fun would that be?!

"Real" Watermelon Shots

“Real” Watermelon Jello Shots

Gather
1 large watermelon
4 3-ounce boxes of watermelon Jello
2 1-ounce boxes of unflavored gelatin
4 cups of vodka (plain or watermelon flavored)
4 cups of water

With a large knife, carefully split the watermelon in half, lengthwise. It will now be in two halves. Scoop out the fruit, leaving the rind and less than a 1/4 inch of fruit. Set fruit aside for snacking later. Place watermelon rind in a glass baking dish with sides. It will act as a bowl for the Jello shots. Keep it in place with paper towels, so it won’t tip.

Bring 4 cups of water to a boil. Add gelatin and watermelon Jello to a large bowl. Add boiling water and whisk until gelatin is dissolved. Add 4 cups of vodka and stir until combined.

Pour mixture into one half of the watermelon until it is filled to the top. If using a large watermelon, you may only need one half. If a small watermelon, you might use both halves.

Place is refrigerator and chill for at least 4 hours or until gelatin is hardened. Once hardened, remove from fridge and slice into 1-inch pieces. You can cut them once again so they look like wedges. Refrigerate until the party.

July 21, 2014 by Roni

Food, Savory

Jalapeno and Cheese Stuffed Panko-Breaded Chicken

Some people laugh at me when I say cooking is therapeutic. I kind of let myself go head first into it and just focus on the task at hand, and think about nothing else. On the off days that things are really bad and you just want to hit something, stuffed chicken is kind of a saving grace. Not because it’s easy, but more because you get to beat the heck out of the meat. Hey, it’s cheaper than paying for a kick boxing class.

So when I was having an off day about a week ago, I decided I’d take a little extra time in the kitchen – mallet in hand. Turns out you can make a pretty delicious meal when you put some extra elbow grease into it. Spicy, cheesy, and accompanied by peas and mashed potatoes. Really, could it get any better than jalapeno and cheddar stuffed chicken?

Jalapeno and Cheese Stuffed Panko-Breaded Chicken

Gather
1 jalapeno pepper, minced
1 cup of cheddar cheese, shredded
2 whole chicken breasts
Flour
2 eggs, beaten
Panko bread crumbs
Black pepper
Salt
Garlic Powder

Preheat oven to 375.

Slice chicken breast length wise into thirds. Using a mallet or a rolling pin, beat and pound out the chicken until about 1/4 inch thick. Line chicken with a sprinkling of jalapeno peppers and cheddar cheese. Roll and pin with toothpicks.

In three seperate bowls, place flour, egg wash, and Panko breadcrumbs. Add salt, pepper, and garlic powder to panko bread crumbs, just a sprinkling of each. Dredge chicken in flour, then into egg wash, and then roll into Panko bread crumbs. Place in a sprayed, glass baking dish.

Bake, uncovered, for 35-40 minutes, or until chicken is cooked through and browned.

Remove, serve, and enjoy.

July 11, 2014 by Roni

Food, Sweet

Bosenberry Croissants

This one was an accidental creation. See, my brother showed me a bosenberry tree that needed picking. Ok, not so sure about “needed” being picked, but it sure as heck was only seeing action from the birds in the area. They were already started chomping away at the fresh fruit, so we figured it wouldn’t hurt to take a few more. We actually weren’t sure what kind of berries they were. (I was a good sister and tested them. Harmless.) We kept thinking it was a blackberry tree, but the more I looked at the berries, the more I knew it wasn’t a blackberry tree.

The berries were too long. So we Googled,and I found that it was most likely a bosenberry tree. So we picked a bowlful, and figured what better thing for breakfast than croissants. And I think I made it look way more complicated than it was. You can basically do the same thing with just jam or preserves, but why not make something from semi-scratch and make memories.

Bosenberry Croissants

Gather:
1 package of Pilsbury Crescent Rolls
1/2 cup of bosenberries, washed and destemmed
2 teaspoons of Splenda

Preheat oven to 350.

In a bowl, mash bosenberries into a jam consistency. Add Splenda and fold into berries.

On a cookie sheet, unroll the crescent rolls. Spoon berry mix onto crescent rolls, then lightly spread it from the wide end to halfway up the triangle. Roll closed, starting at the wide end, and ending at the top of the triangle. Fold in ends of corners if you wish.

Bake for 10 minutes, or until crescent rolls are puffed and golden brown. Remove from oven, let cool, and enjoy.

July 9, 2014 by Roni

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