Saturday, December 19, 2015
About 5 years ago I would've never tried one of these, even for a million dollars. I HATED onions and peppers. But, thanks to my husband, I now cook with them religiously! They're still not my ultimate favorite, but I love the flavors they bring to a dish. If I actually eat them, I like them to be super soft and almost caramelized... like they are in this recipe! MMMMMMM!!
I've also never had an "authentic" Philly cheesesteak... I've tried to make them before just by guessing what I thought a cheesesteak would taste like, and it just didn't seem to hit the spot for hubby (he LOVES his Phillys). I finally decided to give it another shot, and he said I nailed it! Only thing that could've made it more authentic would be some cheese whiz ;)
1 boneless rib-eye steak, placed in the freezer for 20-40 minutes (makes slicing it thinly much easier!)
1 green pepper, thinly sliced
1/2 medium yellow onion, thinly sliced
2 tbsp. veggie oil
4 sliced provolone cheese
2 hoagie rolls
-Very thinly slice the steak, against the grain, trimming any fat.
-Heat the veggie oil in a skillet over medium-high heat. Add the pepper and onion and season with salt and pepper. Cook until softened and tender, about 5-7 minutes.
-Push the peppers and onions to one side of the pan, and add the sliced steak to the other side in a single layer. Season steak with salt and pepper. Cook, stirring occasionally, until no longer pink, about 4 minutes. Reduce heat to low.
-Divide the steak into 2 piles in the pan, then top each pile with peppers and onions. Top each pile with 2 slices of provolone cheese, then briefly cover with a lid to melt the cheese.
-Toast the hoagie rolls in the oven for a few minutes. Scoop each pile of steak and veggie deliciousness with a flat spatula and place on hoagie rolls, serve, and enjoy!!
Tuesday, December 15, 2015
If you're looking for a quick recipe to throw in the crock pot in the morning before you leave for work, this is it! It's only 3 ingredients, and you most likely have them all in your pantry! I'm not gonna lie, I was skeptical about how it was going to turn out... I mean, after all, its got BUTTER in it's name! Let's just say this... THIS IS MY NEW GO-TO LAZY DAY RECIPE! Being over 6 months pregnant now, I wake up in the morning already exhausted. I wake up dreading the work the day holds for me, including dinner after a long day of work. My crock pot is my besttttt friend right now! I definitely can't deprive hubby of my home cooked meals, so what better than dropping a few ingredients in the crock pot and coming home to dinner DONE!?
Enough rambling, let's get to the recipe!
2-4 chicken breasts (can be frozen, I always use frozen chicken!) *Also, I always make this recipe with 2 chicken breasts since there's only 2 of us, but 4 chicken breasts taste just as good, no need to add extra ingredients
1 packet Hidden Valley Ranch Dressing Mix
1/2 stick butter
-Place chicken breasts at the bottom of your crock pot. Sprinkle ranch dressing packet over top of the chicken, then cut butter up into about 6 chunks and place on top of chicken and ranch.
-Cook on low 6-8 hours.
***This is where you can decide what you want to do with your chicken. I like to serve it over mashed potatoes, and take the remaining "juice" in the crock pot and make a gravy with it. If you want to make a gravy, remove the cooked chicken and set aside. In a small pan, melt 2 tbsp butter, then whisk 2 tbsp butter to make a roux. Whisk in the liquid from the crock pot, and simmer for a few minutes until the chunks are gone and it thickens to the consistency of gravy.
-over mashed potatoes
I've only had this over mashed potatoes, so if you try it another way, I'd love to hear how you like it!