Philly Cheesesteak Sliders

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Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.

Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.I knew before I even started making these little sandwiches that my husband was going to love them. I would say hamburgers are his meat-wrapped-in-bread meal of choice, but these little Philly Cheesesteak Sliders might just come in at a close second. My kids even loved them. That is, after they picked out the peppers and onions because that’s just what they like to do.

Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.I happened to use my pressure cooker to cook my roast, but if you don’t have one or prefer to start cooking something in the morning and have it ready when you come home after work, the slow cooker is the way to go. Whichever way you cook it, you end up with very tender pieces of meat. Now, I really like using a rump roast because its very lean and there’s literally no fat I have to worry about biting into. The problem with lean meat is that it can taste dry, even when cooked in liquid. That is why I have absolutely no problem using butter for the veggies as well as on the buns. I also loved the way the cooking liquid tasted on the sandwiches when I cooked it down a bit but was still able to preserve all the amazing flavor.

Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.I ended up choosing sour dough cook and serve rolls. I wasn’t sure if the sour dough taste would be too strong for these sliders, but it actually was wonderful, plus the texture of the bread held up really well with all the liquid and they didn’t fall apart.

Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.These hot little sandwiches can certainly feed a crowd and would be perfect for any tailgating or game day party. They’re easy to make and I guarantee your friends and family will love them!

Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.

Philly Cheesesteak Sliders
 
Prep time
Cook time
Total time
 
Use your pressure cooker or slow cooker to transform a roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.
Author:
Recipe type: main
Yields: 16 sliders
Ingredients
  • 1 (2-3 pound) rump roast
  • 2 cups beef broth
  • 1 (1.12 oz) onion dip mix packet
  • 1 teaspoon garlic powder
  • 2 yellow onions, sliced thin
  • 1 green bell pepper, seeds removed and sliced thin
  • 1 yellow bell pepper, seeds removed and sliced thin
  • 6 T butter, divided
  • 16 heat-and-serve sour dough rolls
  • 5 ounces sliced provolone
Instructions
  1. Slice roast into thin pieces. This works best if the meet is partially frozen. Combine the meat with the beef broth, onion dip mix, and garlic powder. You can cook the meat by using a pressure cooker or slow cooker. If using the pressure cooker, cook on high pressure for 10 minutes and then allow to naturally release pressure for 10 minutes before quick releasing the remaining pressure. If using the slow cooker, allow to cook on low 5-6 hours. Remove cooked meat from liquid and set aside. Cook liquid over medium heat, uncovered, until reduced by half. Set aside.
  2. Using 2 tablespoons of the butter, saute the onions and peppers over high heat in a large saute pan stirring only occasionally just until golden brown, about 10 minutes. Set aside.
  3. Split the rolls. Melt the remaining 4 tablespoons of butter and spread on open surface of the rolls. Heat in preheated 350 degree F oven for about 10 minutes until they just begin to turn golden. Remove rolls from the oven.
  4. Assemble the sandwiches by layering the meat with the reduced cooking liquid, topped with the sauteed peppers and onions, and finally with the sliced provolone. Cover with tops of rolls and continue cooking in preheated oven until cheese has fully melted, about 10 minutes. Serve warm.

Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.
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Butternut squash mac n cheese

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This post first appeared over at Real Housemoms where I’m a contributor.

This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.

This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.

I’m kind of sad that I didn’t start liking winter squash until well into my thirties. I feel like I missed out on an entirely delectable during my first three decades. I’m also a bit sad that my kids and husband don’t like butternut squash as well. No. Wait. I kind of like the fact that they don’t like it because when I make a batch of something like this butternut mac n cheese, I know I get to eat the entire thing. And eat the entire thing, I shall.

This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.

Everything about fall makes me giddy. The cool nights, the changing color of the leaves, the upcoming holidays, and all of the roasted squash. I might certifiably be a roasted squash addict.

This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.

I like to convince myself into thinking that by adding a healthy food like butternut squash into a rich and decadent mac n cheese made with starch and carb filled pasta, cheddar cheese, and butter… lots of butter… that I am actually eating a meal that’s healthy. Yeah. Let’s go with that.

This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.

Now, I used the Pioneer Woman’s recipe as inspiration, but she left out three very crucial ingredients, in my opinion. Without these three magic ingredients, I really feel like this dish would be rather bland. What are these magic three ingredients, you must be thinking?  First – fresh sage. I actually kind of despise the smell of fresh sage, but when its cut into super thin ribbons and crisped up in butter – mercy. Second – nutmeg, and not the kind you sprinkle from a 20 year old spice jar. I’m talking freshly ground nutmeg. You won’t regret it. Both sage and nutmeg should be paired with butternut squash ALWAYS. Third – garlic. I’ve been splurging at the farmer’s market on really good quality garlic. It is worth every penny. Mark my words. I almost skipped the crumb topping and just dug right into the mac n cheese as soon as I mixed in the sauce, but I’m so glad that I went the extra mile. Not only did that crumb topping add the texture this dish needed, but I’m never going to pass on a little extra butter, garlic, and herbs!

This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.

If you adore butternut squash a fraction as much as I do, you’ll want to make this Butternut Coconut Curry (so good over rice):
butternut-coconut-curry-ig

Or this healthy Butternut Squash Soup:butternut-squash-soup-ig

Butternut Squash Mac n Cheese
 
Prep time
Cook time
Total time
 
This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.
Author:
Recipe type: main dish
Yields: 6 servings
Ingredients
  • 1/2 butternut squash, seeds removed
  • 1 tablespoon olive oil
  • 8 ounces pasta
  • 8 tablespoons butter, divided
  • 1 onion, sliced
  • 12 fresh thinly sliced sage leaves, divided
  • 4 cloves minced garlic, divided
  • 2 tablespoons flour
  • 2 cups milk
  • 1/4 teaspoon freshly ground nutmeg
  • 2 cups sharp cheddar cheese, grated
  • 1 1/2 teaspoons salt
  • 1/2 cup panko bread crumbs
Instructions
  1. Cover the flesh of the squash with the olive oil and roast in a 425 degree F oven until very tender, 45 minutes to an hour. Allow to cool enough to remove the skin and mash the flesh. This can be done ahead of time and stored in the refrigerator until ready to use.
  2. Cook and drain pasta. Set aside.
  3. In a heavy bottom skillet, melt 2 tablespoons of the butter. Add onion and about 8 of the thinly sliced sage leaves. Start out with the heat on high and gradually reduce as the onions cook to allow them to brown without burning. A few minutes before they're done, add half of the garlic, stir, and allow to cook to golden brown.
  4. Meanwhile, in a separate sauce pot, melt another 2 tablespoons of butter with the flour. Allow to cook over medium heat until golden brown and fragrant. Whisk in the milk and add the nutmeg. Continue to mix until the mixture bubbles and forms a gravy. Remove from heat and stir in the shredded cheddar and the mashed squash along with 1 teaspoon of salt.
  5. Add the cooked pasta as well as the squash cheese sauce to the onion mixture and stir well to combine.
  6. Melt the remaining 4 tablespoons of butter and combine with the bread crumbs and the remaining sage, garlic, and salt. Sprinkle crumb mixture on top of the pasta mixture.
  7. Cook in 400 degree F oven until golden brown and bubbly, about 20 minutes.
This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.
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Winter Minestrone

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Homemade Winter Minestrone is a healthy and hearty winter soup full of cold weather favorites like kale, squash, beans, bacon, pasta, and savory beef broth.

Winter Minestrone| Self Proclaimed Foodie

This is one of my favorite soups. In my opinion, soup is best enjoyed during the cold winter months. A lot of people ask how I can stand the rainy winter months here in Portland. This is how I can handle the dark skies and lack of vitamin D: First, the holidays get me all the way through the beginning of the year. Not only am I usually to busy with all the holidays bring, but I just love everything about Halloween all the way through New Years. I’m talking about FFF: the food, the festivities, and family. Then, once the crocus start breaking through the ground in mid February, I have hope that Spring will soon be here and that means endless colorful bulbs, beautiful flowering trees, allergy attacks, and longer days. Yes, by spring time I welcome the allergies because that at least means something is once again growing. The most difficult time of year, however, is from January 2 until those crocus start blooming. The weather is cold, the sky is grey, the ground is always wet, and I’m as pale as a ghost. Enter: warm and welcoming Winter Minestrone soup. This soup has everything you could possibly want in a cold weather hearty soup and it is so freaking delicious, especially if you make it with your own homemade roasted beef broth. And being the foodie that I am, I actually had every single ingredient on hand when I wanted to make this soup without having to make a separate trip to the store. Score!

Winter Minestrone| Self Proclaimed Foodie

Winter Minestrone
 
Prep time
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Homemade Winter Minestrone is a healthy and hearty winter soup full of cold weather favorites like kale, squash, beans, bacon, pasta, and savory beef brot
Author:
Recipe type: main dish, soup
Yields: 8 servings
Ingredients
  • 8 ounces bacon ends and pieces
  • 1 medium yellow onion, chopped small
  • 3 medium sized carrots, peeled and chopped small
  • 2 medium celery stalks with leaves, chopped small
  • 2 cloves garlic, minced
  • 8 cups beef stock (homemade beef stock is far and away the best)
  • 1 small winter squash (I used carnival) (about 1 1/2 cups) *
  • 2 cups kale, cut into small pieces
  • 1-2 sprigs fresh rosemary
  • 1 bay leaf
  • 1 parmesan rind
  • 14 ounce can canellini beans, drained and rinsed
  • 1/2 cup tiny uncooked pasta
  • salt and pepper, as desired
  • additional grated parmesan for serving
Instructions
  1. In a heavy bottom stockpot over medium high heat, cook the bacon pieces until crispy. Remove all but about 2 tablespoons of the oil. Add onions, carrots and celery and cook until tender, about 5 minutes. Add garlic and cook another 2-3 minutes.
  2. Add beef stock, squash, kale, rosemary, bay leaf, parmesan rind, as well as 2 cups of water to the pot. Bring to a boil, then reduce heat to low so that soup remains at a mellow simmer. Cook for 30-60 minutes.
  3. Remove parmesan rind, bay leaf and rosemary sprig. Season to taste with salt and pepper.
  4. Prior to serving, add beans and pasta and continue cooking until pasta is al dente, about 10 minutes. Alternatively, you can add the beans but cook the pasta separately, adding cooked pasta to individual servings. If not consuming all of the soup in one meal, do not add pasta until ready to serve.
  5. Serve with a crispy hot bread and top with freshly grated parmesan.
Notes
* Its okay to use frozen cubed squash. If using fresh, roast in 350 degree F oven for about 30 minutes so that its slightly tender and easy to peel, then cut into small cubes.

 

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Cuban Shredded Beef with Peppers and Onions

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Cuban Shredded Beef with Peppers and Onions is a delicious blend of tender meat and delectable flavors that combine to make a healthy and wholesome meal.

cuban-shredded-beef-with-peppers-and-onions

 

I buy my meat in bulk. I don’t mean that I go to Costco and buy a bunch of meat.  I mean that I buy a pasture raised and finished quarter cow once a year. If you’ve never done something like this, I strongly urge you to look into it for two reasons:

1) You’ll realize how much better meat can taste than the stuff you’ve been buying at the grocery store and

2) Assuming you don’t choose the cutting option where you only get steaks and everything is ground up, you’ll get a variety of cuts that you have no idea how to cook.  This is a good thing.

I love knowing that I have some cut of beef in my freezer that I’ve never made before.  I feel like I’m on an episode of Chopped (a favorite show of mine and my foodie-to-be-kids). I have to trust my close friend, google, to tell me what I can do with said cut of meat. Since buying my meat direct from a farm, my whole world opened up to all sorts of new dishes and cooking styles.  This particular recipe uses braising to make the meat tender.  Oh, how I do love to braise.  I made this Cuban style shredded beef prior to a camping trip. I stored it in tupperware, brought along some tortillas, black beans and rice, and some shredded cheese.  We assembled our burritos in record time, wrapped them up in foil and warmed them on the fire.  I guarantee we had the best tasting, and easiest to prepare, camping dinner in the whole campground that night!

5.0 from 1 reviews
Cuban Shredded Beef with Peppers and Onions
 
Prep time
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Cuban Shredded Beef with Peppers and Onions is a delicious blend of tender meat and delectable flavors that combine to make a healthy and wholesome meal.
Author:
Recipe type: Main Dish
Yields: 8
Ingredients
Braise:
  • 1 bone in pot roast, 3-4 pounds (can use boneless chuck roasts or round steaks but meat will not be as tender)
  • 28 ounce can whole peeled tomatoes, juice separated.
  • 2 cloves garlic, chopped
  • 1 medium yellow onion, chopped
  • 1 medium carrot, chopped
  • 1 stalk celery, chopped
  • 6 whole peppercorns
  • 1 teaspoon kosher salt
  • 1 bay leaf
Stew:
  • 1 tablespoon olive oil
  • 1 onion, white or yellow, thinly sliced
  • 2 teaspoons ground cumin
  • 1/8 teaspoon cayenne pepper
  • 2 cloves garlic, minced
  • 1 bell pepper (any color), thinly sliced
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt
Instructions
  1. To braise, place beef in Dutch oven. Add the juice from the canned tomatoes and reserve the tomatoes for later. If the level of the liquid does not reach the surface of the meat, add just enough water to be level with the top of the beef. Add the garlic, onion, carrot, celery, peppercorns, salt, and bay leaf. Cover Dutch oven with lid slightly ajar. Heat on medium high until it comes to a boil, then reduce the heat to low and simmer for 3 1/2 to 4 hours. Meat should easily shred with a fork.
  2. Remove meat with tongs and allow to start cooling in a separate bowl. Separate the cooked vegetables from the liquid by using a strainer. Return the liquid to the Dutch oven and discard the vegetables. Reduce the liquid over medium heat, uncovered, until reduced by half. This should take at least 15 minutes and the final volume should be about 1 cup. Leave the liquid in the Dutch oven and set aside. When the meat is cool enough to handle, shred it using two forks and discard any fat, bone or cartilage.
  3. Over medium high heat, add the oil to a large skillet and heat until it shimmers. Add the sliced onion, stir, and allow to cook until slightly tender and fragrant, about 3 minutes. Add the cumin, cayenne pepper, garlic and bell pepper. Stir and allow to cook until all the vegetables are tender, about 5-8 minutes. While the onions and peppers are cooking, mash the reserved tomatoes and the oregano into the reduced broth. Add the cooked onions and peppers and simmer over medium heat for about 15 minutes. Add the shredded beef and remaining salt and heat for another 10 minutes.
  4. Serve with warm tortillas, black beans and rice, and garnish with sour cream, lime and cilantro.

 

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