This easy, home-style version of the Philly Cheese Steak Sandwich makes a great weeknight or game day meal. The recipe calls for strip steaks (aka New York steaks), a tender and flavorful cut of beef. Serve with kettle-style potato chips, fresh veggies and dip. Enjoy! 

Steak Hoagies with Mushrooms, Onions, and Peppers
-recipe from Cook’s Country Magazine

Steak hoagies are traditionally made with thinly shaved pieces of beef that are quickly cooked on a griddle and then layered into rolls with thinly sliced cheese. To translate this recipe for the home cook, here’s what we discovered:

•Skip the tedious step of shaving the meat and simply pan-sear steaks and then slice them thin.
•Use high-quality strip steaks for their beefy flavor and tender texture.
•Sliced mozzarella or American cheese can be substituted for the provolone.
•The sliced steak, sautéed vegetables, and cheese are piled into the rolls and then quickly baked in a very hot oven to melt the cheese. Make cleanup easier by lining the rimmed baking sheet with foil.

Serves 4.

2 strip steaks (also known as top loin or shell steaks), about 1 inch thick
Salt and pepper
2 tablespoons olive oil
1 onion , sliced thin
1 red bell pepper , seeded and sliced thin
8 ounces white mushrooms , sliced thin
1 tablespoon steak sauce (such as A.1.)
1/2 teaspoon dried oregano
4 (6-inch) sub rolls , slit partially open lengthwise
6 ounces thinly sliced Provolone deli cheese

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer to plate and let rest 5 minutes, then slice thin against the grain.

Meanwhile, add remaining oil, onion, bell pepper, mushrooms, and 1/2 teaspoon salt to empty skillet and cook until vegetables are softened and golden brown, 8 to 10 minutes. Off heat, stir in steak sauce, oregano, and sliced steak until well combined.

Divide steak mixture among rolls and top with cheese. Arrange sandwiches on rimmed baking sheet and bake until cheese is melted and rolls are golden brown around edges, about 5 minutes. Serve. 

Tags: game day food, hoagie, mushrooms, new york steak, onions, peppers, philly cheese steak sandwich, provolone cheese, sandwich, shell steaks, steak hoagies, strip steaks, sub sandwich, top loin steaks

 
In honor of the first day of Autumn, here’s a good comfort food recipe for Braised Chicken with Mushrooms. This simple yet flavorful dish will definitely be making it onto my dinner table throughout the comfort food months! The medly of mushrooms and a little Madeira (or dry sherry) make a delicious, earthy sauce for the chicken. Mmmm, comfort food!

For the chicken, I used four skin-on, bone-in half breasts since the recipe didn’t specify boneless breasts. I was unable to find Madeira, a fortified Portuegese wine, so I substituted dry sherry. I didn’t think 1/4 cup would be enough but once the mushrooms release all their moisture, you have plenty of liquid for braising the chicken. I finished the dish with chopped parsley instead of tarragon (chopped fresh thyme or rosemary would also be a good substitution). I served the dish with baked potatoes (next time I’ll make mashed) and steamed veggies. Crusty bread is a must, too. Enjoy!

Braised Chicken with Mushrooms
-recipe adapted from Williams-Sonoma Food Made Fast: Simple Suppers (Food Made Fast) by Melanie Barnard

To complete the menu, serve with egg noodles or mashed potatoes and a green salad. This dish can be prepared up to 1 day ahead to allow time for the flavors to blend. Reheat, covered, on the stovetop over medium-low heat until warmed throughout.

4 chicken breast halves, 1 1/2 lb. total
Salt and freshly ground pepper, to taste
3 Tbs. unsalted butter
1 small yellow onion, chopped
1 lb. wild and/or cultivated mushrooms, sliced
1/4 cup Madeira or dry sherry
1 Tbs. Worcestershire sauce
1 Tbs. chopped fresh tarragon

Brown the chicken:
Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the chicken and cook, turning once or twice, until golden brown on both sides, about 8 minutes total. Transfer the chicken to a plate.

Cook the vegetables:
Melt the remaining 1 Tbs. butter in the pan over medium heat. Add the onion and sauté until barely softened, about 3 minutes. Add the mushrooms and sauté until their juices are released, about 5 minutes. Stir in the Madeira and Worcestershire sauce.

Braise the chicken:
Return the chicken and any juices from the plate to the pan and spoon the mushrooms over the chicken. Cover, reduce the heat to medium-low and braise the chicken until opaque throughout, 20 to 25 minutes. Stir in the tarragon and season with salt and pepper.

Divide the chicken among dinner plates, spoon the mushrooms over the chicken and serve immediately. Serves 4.

Tags: Autumn dinner, braised chicken, Chicken, Comfort Food, dry sherry, Madeira, mushrooms, wild mushrooms

One of the things I love about September is the potpourri of ripe veggies available at farm stands and farmers’ markets. Last week, I visited my local farm stand and purchased all the makings for these tasty quesadillas that are stuffed and garnished with a medly of fresh corn, chile peppers, summer squash and tomatoes. The quesadillas make a great lunch or light dinner…Yum!

For the chiles, I used a combo of four different peppers I got at the farm stand that ranged from mild to spicy. I chopped enough of them to equal 1 cup. I also sauteed some Walla Walla onions along with the veggies for added flavor. Since I didn’t have chipotle chile powder, I substituted a little chopped chipotle pepper in adobo sauce…it added a nice smokiness to the vegetable mixture. Enjoy!

Farmers’ Market Quesadillas
-recipe from Fine Cooking Magazine
 
These quick quesadillas are loaded with the best of the season: summer squash, fresh corn, and diced tomatoes. Fresh chiles and chipotle powder add depth and give the dish some smoky heat. Yields 4 quesadillas.

5 Tbs. vegetable oil
1 cup small-diced fresh, mild chiles, such as Anaheim or poblano (from about 2 large chiles)
1-1/2 cups small-diced summer squash (from about 2 small zucchini, yellow squash, or yellow crookneck)
Kosher salt and freshly ground black pepper
1 cup fresh corn kernels (from 2 medium ears)
1/8 tsp. chipotle chile powder
1 cup diced tomato (from 2 small tomatoes)
1/4 cup chopped fresh cilantro
1 Tbs. fresh lime juice
Four 9-inch flour tortillas
2 cups grated sharp cheddar (8 oz.)
Sour cream for serving (optional)

Heat the oven to 200°F. Fit a cooling rack over a baking sheet and put in the oven.

Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until hot. Add the chiles and cook, stirring, until soft, 3 to 4 minutes. Add the squash, season with salt and pepper, and cook, stirring, until the squash softens and starts to brown, 3 to 4 minutes. Stir in the corn and chipotle powder and cook 2 minutes more. Spoon into a bowl, let cool for a few minutes, and then fold in the tomato, cilantro, and lime juice. Season to taste with salt and pepper. Set aside 3/4 cup of the mixture.

Lay several layers of paper towel on a work surface. Wipe out the skillet, put it over medium-high heat, and add 1 Tbs. of the oil. When it’s hot, put one tortilla in the pan. Quickly distribute 1/2 cup of the cheese evenly over the tortilla and about a quarter of the remaining vegetable mixture over half the tortilla. When the underside of the tortilla is browned, use tongs to fold the cheese-only side over the vegetable side. Lay the quesadilla on the paper towels, blot for a few seconds, and then move it to the rack in the oven to keep warm while you repeat with the remaining oil and tortillas. Cut the quesadillas into wedges and serve immediately with the reserved vegetable mixture and sour cream.

Tip: Chipotles are dried smoked jalapeños, and in any form they add an intriguing depth to dishes like these quesadillas. McCormick makes ground chipotle, and The Spice Hunter sells a crushed chipotle, which would be a fine substitute in this recipe; just add a bit more than you would of the ground.

Tags: Anaheim peppers, bell peppers, cheese, chiles, farmers' market quesadillas, Fine Cooking Magazine, fresh corn, Mexican, peppers, quesadillas, summer squash, tomatoes, tortillas, zucchini

Need a quick, healthy lunch or light dinner idea? Then try this recipe for Southwestern Tofu Wraps. The fresh cilantro and lime juice add fresh flavor and liven up the tofu (which is normally bland). To bump up the Southwestern flavors, I also added 1/4 teaspoon each of cumin and chili powder to the tofu mixture. For extra crunch, I substituted shredded cabbage and carrots (plain cole slaw mix) for the sliced lettuce leaves. Garnish with your favorite salsa. Enjoy!

Note: Be sure to drain the tofu really well or the tofu mixture will be watery.

Southwestern Tofu Wraps
-recipe from Bon Appétit Magazine

Makes 4 servings 

4 tablespoons fresh lime juice
1 tablespoon vegetable oil
8 ounces firm tofu, drained, patted dry, crumbled
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
1 garlic clove, minced
4 7- to 8-inch-diameter flour tortillas
2 cups thinly sliced lettuce leaves
1 cup spicy tomato salsa

Whisk 3 tablespoons lime juice and oil in medium bowl. Add tofu, onion, cilantro and garlic and toss to blend. Season to taste with salt and pepper. Let marinate 20 minutes.

Preheat oven to 350°F. Wrap tortillas in foil. Place in oven until heated through, about 10 minutes. Meanwhile, toss lettuce with 1 tablespoon lime juice in small bowl.

Place 1 tortilla on each of 4 plates. Place layer of lettuce down center of each tortilla. Top with tofu mixture, dividing equally. Spoon 1 1/2 tablespoons salsa over each. Roll up tortillas. Serve, passing remaining salsa separately.

Tags: Bon Appetit Magazine, cilantro, light dinner, lime, lunch, salsa, Southwestern Tofu Wraps, tofu, tortilla, vegetarian

One of my favorite things about summer is tomato havest time! I make as many fresh tomato things as I can…I just can’t get enough of ‘em. Here’s a a great sandwich recipe to use up some of those perfect summer tomatoes. This is a good time to splurge on some top-quality bacon like Nueske’s Thick Sliced Applewood Smoked Bacon. Enjoy!

California BLTs
-recipe from Barefoot Contessa at Home by Ina Garten

Makes 2 sandwiches

6 thick-cut slices smoked bacon
4 slices good white bread, cut 1/2-inch thick
4 tablespoons good mayonnaise (recommended: Hellman’s)
4 to 8 tender green lettuce leaves, washed and spun very dry
1 ripe Hass avocado
1/2 lemon, juiced
1 large ripe tomato, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.

Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.

Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

Tags: avocado, bacon, Barefoot Contessa at Home by Ina Garten, BLAT, BLT, California BLT, lettuce, sandwich, tomato

This salsa rocks! If you’ve never made fresh salsa before, I highly encourage you to make a batch of it. You’ll be amazed at how easy it is to whip up and how delicious it is! Of course, starting with top quality ingredients (vine-ripened tomatoes) is key to a good salsa, while dry roasting the veggies in a pan is super simple and only takes a few minutes. Husband thinks I should make this recipe on a regular basis…I couldn’t agree more!

Don’t forget to season the finished salsa with salt (bland salsa just won’t do). Enjoy!

Salsa Quemada (Roasted Tomato Salsa)
-recipe from Epicurious.com | April 2010
Reprinted with permission from Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos by Deborah Schneider

A very useful salsa that is easy to make and keeps well. Firm, fresh Roma tomatoes are dry-roasted until soft and well charred on all sides (quemada literally means “burnt”), then pureed into a smooth salsa with sweet toasted garlic, fresh cilantro, and onion. Salsa quemada clings to the dryer and chunkier taco fillings, adding moisture and great flavor. It is also a classic table salsa, perfect to serve with tostadas and totopos.

Makes 2 1/2 cups

5 large Roma tomatoes, whole, not cored or cut in any way
1 serrano or jalapeño chile
2 cloves garlic, skin on
1/4 cup minced white onion
1 teaspoon salt, or to taste
1/2 bunch cilantro

Make sure your kitchen is well ventilated. Put a piece of aluminum foil in a heavy sauté pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft. The garlic and chiles will be done quickly; the tomatoes may take 10 minutes or longer to cook.

Peel the garlic and stem the chile. Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro. Pulse until the salsa is smooth and taste for seasoning. The salsa will keep, refrigerated, for several days. Reseason before use.

Tags: Amor y Tacos, cilantro, Deborah Schneider, garlic, homemade salsa, jalepeno, Mexican, roasted tomato salsa, salsa, salsa quemada, serrano, tomatoes

Sure, take-out is great but recipes like this one for Spicy Green Beans with Pork make it a cinch to whip up at home: tender pieces of stir-fried pork and green beans in a tasty Asian-flavored sauce. It’s a perfect weeknight meal!

As with any stirfry, it’s important to have all the ingredients prepped, measured out and ready to go when you start cooking. You could even cut the pork and trim the green beans the day before so that when it’s dinner time the next day, all you have to do is heat up the pan and start cooking. The tip on freezing the pork for 30 minutes does make it easier to slice but don’t sweat it if you want to skip that step (just cut the pork as thinly as you can).

For the sauce, I skipped the chicken stock and substituted water because I didn’t want to open a can of chicken broth for only 1/4 cup. Also, I used Lee Kum Kee brand Black Bean Garlic Sauce for the spicy bean sauce. If you don’t have any sake on hand or don’t feel like buying it, dry sherry would be a good substitute. Serve the stir fry with steamed rice. Enjoy!

Spicy Green Beans with Pork
-recipe from Family Fun Magazine (October 2008)

The green beans in this classic Chinese dish take on the flavors of ginger, chili, and garlic. And the spice is just right — not too hot for most kids but a bit of a kick for Mom and Dad. Makes about 5 cups.

1 pound pork tenderloin
3 tablespoons soy sauce
2 tablespoons rice wine (sake)
1/4 teaspoon black pepper
1/4 cup chicken stock (or water)
1 tablespoon spicy bean sauce
1 tablespoon hoisin sauce
1 1/2 teaspoons chili garlic sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
1/4 cup peanut or vegetable oil
1 pound green beans, trimmed and snapped in half
3 garlic cloves, minced
1 (1-inch) piece of fresh ginger, peeled and minced
4 green onions, thinly sliced
1/4 cup toasted white sesame seeds

Shave the pork into thin strips. (Tip: first partially freeze it for 30 to 90 minutes.) In a small bowl, toss the shaved pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the pepper. Marinate the pork at room temperature while assembling the rest of the ingredients.

In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch, and set aside.

Heat a wok or large frying pan over medium-high heat and add the oil. When the oil is hot, add the beans and stir-fry them until they begin to brown or blister, about 10 minutes. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil.

Return the pan to the heat and add the pork, garlic, and ginger. Stir-fry the mixture until the pork is no longer pink, about 3 minutes. Add the green onions and cook for 1 minute.

Add the reserved sauce and green beans, mix well, and cook until the sauce begins to thicken, about one minute. Finally, sprinkle with the sesame seeds before serving. 
 

Tags: Asian, black bean sauce, chili-garlic sauce, ginger, hoisin sauce, pork tenderloin, Quick Cooking, sake, soy sauce, spicy green beans with pork, stir-fry, stirfry, take-out

One of the beautiful things about summer is the abundance of fresh-tasting recipes like this one for Blue Cheese-Grilled Chicken over Balsamic Tomatoes. It’s super easy to make and a great way to feature those sweet, vine-ripened tomatoes.

If you don’t like blue cheese, a good substitute would be slices of fresh mozzarella. Serve the grilled chicken with summery side dishes like Sagaponak Corn Pudding and Green Beans Vinaigrette. Enjoy!

Blue Cheese-Grilled Chicken over Balsamic Tomatoes
-recipe from Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes by Janice Cole

I love the simplicity of this dish. It contains only a few ingredients, but it’s bursting with flavor. Choose your ingredients carefully, starting with great-tasting free-range chicken and mellow blue cheese, such as Maytag. The tomatoes should be sweet, tangy, and juicy because the tomato juice mingles with the balsamic vinegar, creating a light sauce for the chicken. Serves 4.

4 boneless skinless chicken breast halves (about 1 1/2 pounds)
1 tablespoon extra-virgin olive oil
2 large garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons balsamic vinegar
1/2 cup crumbled blue cheese
12 tomato slices (about 2 tomatoes)

Preheat the grill to medium. Brush the chicken with the olive oil. Scatter the garlic over the chicken breasts and sprinkle with 1/4 teaspoon each of the salt and pepper. Brush 1 tablespoon of the balsamic vinegar over the chicken.

Oil the grill grate. Grill the chicken, covered, for 8 to 10 minutes, or until the chicken is no longer pink in the center, sprinkling the blue cheese over the chicken during the last 2 minutes of cooking.

Meanwhile, arrange the tomatoes on a platter and sprinkle with the remaining 1/4 teaspoon each of the salt and pepper. Drizzle with the remaining 1 tablespoon balsamic vinegar. Serve the chicken over the tomatoes.

Tags: balsamic vinegar, blue cheese, grilled chicken, Quick Cooking, tomatoes

At least once a week I make a meaty pasta dish to have in the fridge for husband to take for lunch or to have on hand for a quick dinner on busy days. This recipe for Sesame Noodles with Chicken is in the rotation.

I added some shredded cabbage and carrots (coleslaw mix) to the noodles for more veggies. Although you may not use all the dressing when you first toss the noodles with it, don’t throw it out because the noodles soak up the dressing as they sit so you may end up needing to add more. Enjoy!

Sesame Noodles with Chicken
-recipe from Fine Cooking Magazine

 This Chinese-restaurant favorite becomes a main dish with the addition of browned chicken tenders. For more color and flavor, add some thinly sliced red pepper or grated carrots. Serves six.
 
Kosher salt
1 lb. dried plain or whole-grain spaghetti
6 Tbs. Asian sesame oil
4 medium cloves garlic, peeled
2/3 cup creamy peanut butter
1/2 cup less-sodium ginger-flavored soy sauce
6 Tbs. rice vinegar
1/4 cup light or dark brown sugar
1-1/2 lb. chicken tenders
2 tsp. peanut oil
Freshly ground black pepper
6 scallions, thinly sliced on the diagonal

Bring a large pot of well-salted water to a boil over high heat. Add the spaghetti and cook according to package directions until the pasta is al dente. Drain in a colander and rinse under cold running water until cool. Transfer the pasta to a large bowl, and toss with 1 Tbs. of the sesame oil.

In a food processor, pulse the garlic until roughly chopped. Add the remaining 5 Tbs. sesame oil, and the peanut butter, soy sauce, vinegar, brown sugar, and 1-1/2 tsp. salt. Process until smooth, stopping as necessary to scrape down the bowl, about 30 seconds. Set aside.

Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat the peanut oil in a in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and slice crosswise into 1/2-inch pieces. Add the chicken to the spaghetti along with half of the scallions.

Pour about 1-1/4 cups of the dressing over the pasta and chicken and toss to coat. Add more dressing to taste—you may not need to use it all. Transfer to a serving platter, sprinkle with the remaining scallions, and serve.

Tags: Asian, chicken tenders, Chinese, Pasta, peanut butter, rice vinegar, Sesame Noodles with Chicken, sesame oil, soy wauce, spaghetti

I love grilling recipes and am always looking for new ways to grill a meal. These Skirt Steak Fajitas are super easy and delicious! The steak is rubbed with a spice mixture which I then let marinate for a few hours before grilling it. Set out your favorite fajita makings (salsa, guacamole, etc.) and you’ve got a great dinner!

Skirt Steak Fajitas
-recipe from Williams-Sonoma.com
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).

Skirt steak is the best choice for quick marinating and grilling. It is well marbled, which makes it very flavorful, and slightly stringy, which makes it chewy—so be sure to slice it across the grain.

Serves 8.

1/4 cup olive oil 
1 small yellow onion, minced 
2 garlic cloves, minced 
3 Tbs. red wine vinegar  
1 tsp. chili powder 
1 tsp. ground cumin 
1 tsp. freshly ground pepper 
2 skirt steaks, about 4 lb. total, trimmed 
Salt, to taste 
8 large flour tortillas 
1/4 cup minced fresh cilantro  
2 cups guacamole
1 head lettuce, shredded  
1 cup fresh salsa  
1 cup pico de gallo salsa  
1 1/2 cups shredded Monterey jack cheese  
1/2 cup crema or sour cream  

In a bowl, whisk together the olive oil, onion, garlic, vinegar, chili powder, cumin and pepper.

Cut each steak crosswise into 3 or 4 pieces. There will be thicker pieces and thinner end pieces. Place the meat in a disposable aluminum roasting pan and generously season with salt. Pour the marinade over the meat and turn to coat well. Let stand for 5 to 10 minutes. Alternatively, dip the steaks in the marinade just before grilling.

Prepare a hot fire in a grill. Brush and oil the grill grate.

Remove the steaks from the marinade and pat dry with paper towels; discard the marinade. Grill the skirt steaks directly over high heat, turning once, 3 to 4 minutes per side for medium-rare, or until done to your liking. Meanwhile, wrap the tortillas in aluminum foil and place them on the side of the grill to warm.

Transfer the steak to a carving board, cover loosely with foil and let rest for 5 minutes. Slice the steaks across the grain into strips, toss with any accumulated juices from the carving board and mound onto a platter. Garnish with the cilantro and serve immediately with the tortillas, guacamole, lettuce, fresh salsa, pico de gallo, cheese and crema in separate dishes alongside.

Tags: Beef, grilling, guacamole, Mexican, pico de gallo, skirt steak fajitas, tacos