Cheese Steak Fries

 

A savory steak, pepper, & onion mixture coated in a creamy, cheesy sauce all resting on a mound of crispy crinkle-cut fries. Philly Cheesesteak Fries can be shared with friends at your Super Bowl gathering or, if you’re like me, you just make them for dinner.

INGREDIENTS:

CHEESE SAUCE 

 1 tablespoon butter 

1 tablespoon flour 

2 cups milk, warmed 

8 ounces white american cheese, cubed 

1/4 cup parmesan cheese 

1/2 teaspoon salt 

1/4 teaspoon ground pepper (white or black)

 CHEESESTEAK FRIES 

 1 bag frozen crinkle-cut fries 

1 pound ribeye steak (see note) 

2 tablespoons oil, divided 

1 medium green bell pepper, sliced 

1/8″ thick 

1 medium onion, sliced 

1/8″ thick 

1 recipe Cheese Sauce

DIRECTIONS:

Place steak in freezer for about 45 minutes. Once firm, slice into thin 1/8″ strips, the thinner the better, really. Coat in 1 tablespoon oil and set aside. Cook fries per package instructions; keep warm. 

 CHEESE SAUCE 

 Melt butter in medium saucepan. 

 Once bubbling has subsided add flour and cook for 1-2 minutes until light brown. 

 Slowly add warm milk to butter-flour mixture, stirring constantly. 

Cook 4-5 minutes until thickened. 

 Remove from heat and slowly mix in cubed cheese until melted. 

 Cover and cook on the lowest heat possible until it fully incorporates, stirring periodically. 

Keep warm. 

 MEAT, PEPPER, & ONION MIXTURE 

 Preheat large saute pan over high heat.

 Add meat to pan and cook, over high heat, until no longer red. 

 Remove from pan and set aside. 

 Return pan to heat, add additional oil (if necessary), and add the peppers and onions. 

 Cook, stirring often, until peppers are softened and onions are browned.

Return meat to pan, stirring into the pepper and onion mixture. 

 Cook until meat, peppers, & onions are caramelized. 

Remove from heat.

 ASSEMBLING THE FRIES 

 Place cooked fries on a platter or sheet pan (see note). 

 Scoop meat mixture over fries. 

 Pour half of cheese sauce over fries and meat. 

 Serve remaining sauce on the side.

DON'T SWEAT THE TECHNIQUE-

Since the meat and vegetables are cooked over high heat, I recommend having everything prepped and ready to go before you heat your saute pan. This will reduce the chances of accidentally overcooking any of the components. I prefer ribeye steak, but you could substitute sirloin, top round, or even ground beef for the ribeye. I cook the fries on a parchment paper-lined sheet pan and serve the whole thing directly from the pan. 

 Enjoy!!

Tacos de Carne Asada

 Here is a great dish for a hot summer (or spring night) Check it out-
THIS is a sure crowd pleaser of flavorful steak with a southwestern twist! Serve with soft flour tortilla shells, lettuce, pico de gallo, and guacamole.

INGREDIENTS:

1 jalapeno pepper, seeded and minced 

3 cloves garlic, minced 

1 teaspoon kosher salt 

1 teaspoon fresh ground black pepper 

½ cup olive oil 

 2 limes, juiced 

1 orange, juiced 

2 tablespoons white vinegar 

2 pounds flank steak, trimmed of fat 

Salt and ground black pepper to taste

DIRECTIONS:

Step 1 Combine jalapeno, garlic, kosher salt, and 1 teaspoon black pepper in a mortar. 

Grind into a paste. 

 Step 2 Pour lime juice, orange juice, and vinegar into a glass bottle or lidded container; add garlic mixture and shake well. Place steak in a shallow bowl and pour marinade over. Cover with plastic wrap and refrigerate until steak absorbs flavors, 4 to 6 hours. 

 Step 3 Preheat grill for medium heat and lightly oil the grate. 

 Step 4 Remove steak from the marinade and place on a cutting board. Season with salt and pepper and slice against the grain into thin strips. 

 Step 5 Grill until slightly charred and light pink in the center, about 5 minutes per side.

Great to eat while watching the NBA Playoffs!

ENJOY!

Cincinatti Chili

 

Heyyyy folks, This popular chili is also known as "Skyline Chili," a Cincinnati specialty. The unique chili was created in 1922 by Athanas Kiradjieff, a Macedonian immigrant who opened a hot dog stand—the Empress—in Cincinnati. A variety Middle Eastern spices provide the seasoning for this tasty chili mixture. 

The Empress "five-way" chili included a base of spaghetti topped with layers of chili, onions, beans, and shredded cheese. Accompaniments included oyster crackers and a couple of hot dogs topped with cheese. 

Not a small lunch! This version is cooked low and slow in the crock pot, making it an excellent choice for a busy day. It's a good dish to fix on a snowy weekend. Throw it together in the slow cooker and enjoy winter activities with your family. 

 The chili mixture makes a tasty hot dog sauce, too.

INGREDIENTS:

For the Spice Mixture: 

5 whole allspice berries 

5 whole cloves 1 bay leaf 

For the Chili: 

2 pounds ground beef 

1 1/2 cups beef stock (unsalted or low sodium) 

1 (14.5-ounce) can diced tomatoes 

1 (6-ounce) can tomato paste 

1 tablespoon apple cider vinegar 

1 large onion (chopped) 

2 tablespoons chili powder 

2 large cloves garlic (minced) 

1 1/2 teaspoons salt (or to taste) 

1 teaspoon ground cinnamon 

1/2 teaspoon ground nutmeg 

1/2 teaspoon red pepper flakes (crushed) 

2 teaspoons cocoa (unsweetened) 

2 teaspoons Worcestershire sauce 

1 (15-ounce) can kidney beans (drained and rinsed) 

1 pound thin spaghetti Garnish: chopped onions

 Garnish: shredded cheddar cheese

DIRECTIONS:

Combine the whole allspice, cloves, and bay leaf in a small cheesecloth garni bag or make a cheesecloth bag to hold them. 

 Place a large skillet over medium heat. 

Add the ground beef and cook while stirring and turning until it is browned and no longer pink. 

Drain the ground beef thoroughly and transfer it to the slow cooker. 

Discard excess fat. Add the beef stock to the slow cooker along with the diced tomatoes, tomato paste, apple cider vinegar, the large chopped onion, chili powder, garlic, kosher salt, cinnamon, nutmeg, red pepper, cocoa, Worcestershire sauce, and the cheesecloth bag with spices. 

 Cover and cook on low for 6 to 8 hours; add the drained kidney beans the last hour. 

 About 15 minutes before the chili is done, cook the spaghetti in boiling salted water following the package directions. Drain well. 

 Serve the chili over the hot drained spaghetti and top each serving with chopped onions and shredded cheese. The sauce may also be used as a chili dog sauce. 

 For Serving Two-Way Chili–The chili mixture is served on spaghetti. 

 Three-Way Chili–The chili and spaghetti are topped with shredded cheddar cheese. 

 Four-Way Chili–Chopped onions are added to the topping. 

 Five-Way Chili–Kidney beans are added to the toppings. 

The above version includes kidney beans, but feel free to leave them out and add them to the layered toppings. 

DON'T SWEAT THE TECHNIQUE-

 If desired, replace the whole allspice with 1/4 teaspoon of ground allspice and replace the whole cloves with 1/4 teaspoon of ground cloves. 

Enjoy!

3 Ingredient Pulled Pork

 

Heyyy Folks, Check it out.This 3 ingredient pulled pork is one of the tastiest (and easiest) pulled pork recipes ever! I’ve made this time and time again, and the pork always comes out juicy and moist with a subtle sweetness that is second to none! Put all the ingredients in your slow cooker and set-it-and-forget-it and come back to perfect pulled pork.

INGREDIENTS:

3-4 Lb Pork Sirloin Roast 

1 Large Red Onion cut into 8s 

2 Cans Pepsi or Coca Cola 

1 tsp salt and pepper

(See, just three ingredients...Not including the roast..)

DIRECTIONS:

Spray the bottom of a crock pot with cooking spray. 

Place Pork Roast at the bottom of the crock pot. 

Next place onion slices all around the pork. 

Next empty two cans of Pepsi (or Coca Cola) on top of the pork. 

Sprinkle pork liberally with salt and pepper.

 Place lid on the crock pot and set temperature to low and cook for 8 hrs. 

After 8 hrs remove lid for 1/2 an hour, then remove roast from crock pot, place on plate or in a bowl and with two forks shred it to desired consistency and ...

ENJOY!

Marinated Grilled Flank Steak

 Hey Guys...and Gals...

I am flipping the script here  and marinating after grilling. 

I'm Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second—in this case, it's in a spicy-sweet soy sauce-brown sugar-Sriracha mixture. 

 Flank steak is flavorful but quite lean, take care not to overcook it (medium-rare is best) and be absolutely certain you’re slicing against the grain.

Check it out!

INGREDIENTS:

3 Tbsp. extra-virgin olive oil, divided, plus more for grill 

1½ lb. flank steak Kosher salt, freshly ground pepper 

1 bunch scallions, trimmed 

¼ cup mirin (sweet Japanese rice wine) 

¼ cup soy sauce 

2 Tbsp. light brown sugar 

1 Tbsp. distilled white vinegar 

1 Tbsp. Sriracha 

2 tsp. toasted sesame oil 

Toasted sesame seeds (for serving)

DIRECTIONS:

Step 1 Prepare a grill for medium-high heat; lightly oil grate. Pat steak dry and place on a rimmed baking sheet. Lightly score both sides of steak with the tip of a paring knife, making shallow parallel cuts (no deeper than an ⅛") about 1" apart and running across the grain of the meat (this will prevent the steak from curling as it cooks). Season generously all over with salt and pepper; let sit at room temperature at least 30 minutes and up to 1 hour. 

 Step 2 Meanwhile, toss scallions on another baking sheet with 2 Tbsp. olive oil to coat; season with salt and pepper. 

 Step 3 Whisk mirin, soy sauce, brown sugar, vinegar, Sriracha, and sesame oil in a medium bowl until sugar is dissolved; set marinade aside. 

 Step 4 Pat steak dry again (the salt will have drawn out more moisture) and rub with remaining 1 Tbsp. olive oil. Grill scallions, turning often, until tender and charred in spots, about 1 minute. Return to baking sheet. Grill steak, turning every 2 minutes or so, until medium-rare, 6–8 minutes. Transfer to a cutting board and let rest 10–15 minutes. 

 Step 5 Thinly slice steak crosswise and arrange on a rimmed platter; drizzle all of the juices that have collected on the cutting board over. Arrange grilled scallions on top of the steak, then pour reserved marinade over. Let sit at least 15 minutes and up to 1 hour before serving. To serve, sprinkle with sesame seeds as desired. 

ENJOY!

Southern Fried Chicken

Probably the most popular comfort food recipe.
 

This fried chicken recipe is very special for weekends , all the children want to eat chicken pieces with ketchup and fried potatoes .

INGREDIENTS:

2 beaten egg 

 1 cup milk 

 2 teaspoon paprika 

 1/2 teaspoon poultry seasoning 

 4 teaspoons garlic salt 

 2 teaspoon black pepper 

 2 cup all-purpose flour

DIRECTIONS:

Beat the egg and milk together in a bowl. 

Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag. 

Put the chicken in the bag, seal it and shake to coat it. 

Dip the flour-coated chicken in the egg mixture and again in the flour mixture. 

Heat the oil in a skillet to 365 degrees F. 

Brown the chicken on all sides in the hot oil. 

Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through. 

Drain it on paper towels and serve.

Enjoy!

Hawaiian Pineapple Chicken

 

Here is something new guys...Slow Cooker Hawaiian Pineapple Chicken with crispy chicken thighs, fresh pineapple chunks, onions and bell pepper takes 15 minutes of prep and makes the perfect meal to come home to after a long workday!

INGREDIENTS:

4 Foster Farms Simply Raised Chicken Thighs (bone-in and skin on) 

2 cups pineapple , cut into 1″ chunks 

1 yellow onion , cut into 1″ chunks

 3 tablespoons honey 

2 tablespoons soy sauce 

1/2 cup dark brown sugar 

1 tablespoon grated ginger 

2 garlic cloves , minced 

2 teaspoons sesame seeds , optional 

1 tablespoon cornstarch 1

 red bell pepper , cut into 1″ chunks parsley , for garnish

DIRECTIONS:

Using a skillet or the cast aluminum slow cooker insert, brown your Foster Farms Simply Raised Chicken Thighs on both sides for 3-5 minutes over high heat then remove them from the slow cooker.

 Add the pineapple and onion to the bottom of the slow cooker. 

Mix the honey, soy sauce, brown sugar, grated ginger and garlic into the slow cooker. 

Carefully add the Foster Farms Simply Raised Chicken Thighs back into the slow cooker. 

Cook on low for 5 hours or on high for 3 hours. 

Add the cornstarch to a tablespoon of water, mix, and add to the slow cooker with the bell peppers and let it cook an additional 30 minutes while you cook some rice to accompany your meal. 

Serve with parsley for a garnish if desired.

ENJOY!

Strawberry Cheesecake Lasagna

 You heard me right and you saw right...Strawberry Cheesecake Lasagna... Check it out..

INGREDIENTS:

2 1/2 cups graham cracker crumbs divided 

🍓1 stick butter melted 

🍓1 8-ounce package cream cheese, softened 

🍓1 cup powdered sugar 

🍓2 8-ounce containers frozen whipped topping, thawed 

🍓1 16-ounce container fresh strawberries, divided 

DIRECTIONS:

In a medium bowl, combine 2 cups of graham cracker crumbs and melted butter. 

Firmly press into a crust in the bottom of 9x13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up. 

In a large bowl, combine the softened cream cheese, powdered sugar, and 1 container of the whipped topping. 

Stir well to combine. 

Spread the mixture evenly over the cooled crust. Set 5-6 whole strawberries aside for decoration. 

Wash, hull, and slice remaining strawberries. 

Layer the berries evenly on top of the cream cheese mixture. 

Top with the remaining container of whipped topping. 

Refrigerate for at least 2 hours, preferably overnight. 

Top with the remaining whole and chopped strawberries, and sprinkle with graham cracker crumbs (you may not use it all), before serving. 

If your strawberries aren't sweet enough, add the 1/4 cup of sugar and 1 TBsp of lemon juice in a bowl with your sliced strawberries. 

Mix well and set aside. Do not forget to drain the strawberries, before you place them on.