1 Medium Onion
1 Red Pepper
1 Green Pepper
(above could be substituted with frozen stir fry mix)
2 tablespoons butter or margarine
Pack of Hoagie Buns or lightly crusted french bread cut in half
1 pound of thinly sliced deli style Roast Beef
6-8 slices of Provolone Cheese (another cheese can substituted)
Sprinkle of sugar
Water
Garlic Powder
- Preheat Broiler or oven to 550 degrees
- Cut Onions and Peppers in long thin slices
- In a buttered skillet cook and stir Onions and Peppers until tender about 10 min
- As Onions and Peppers are tender sprinkle lightly with sugar
- Add small amounts of water to prevent sticking
- Mix should begin to lightly caramelize then remove from heat.
- Butter top half of hoagie and place on an ungreased cookie sheet
- Sprinkle top half lightly with garlic powder
- Layer Roast Beef and Onion/Pepper mixture on bottom half of hoagie
- Cut cheese slices in half and layer on meat side
- Broil 6 inches from heat and broil only until cheese is melted
- Place two halves together and cut on the diagonal
- Serve with Fries or Chips and a pickle
Tuesday, May 11, 2010
Sunday, February 28, 2010
Thanks to the Food Vendors
This past weekend I had the pleasure of meeting (and tasting) several food vendors who helped me entertain and serve the great residents of Pelican Marsh for the first Pelican Marsh Day. Those who attended...Bajio Mexican, Great Taco's! Capri Italian, Great Pizza! Cruiser's, Great Diner Style Sandwiches and Hurricane Wings, Awesome Wings and so many sauces! Thanks so much I could not have done it without you and your teams!! Great job!
Wednesday, February 24, 2010
Potato / Broccoli Soup
6 med size potatoes peeled & cubed
1 yellow onion diced
2 cans cream of Chicken Soup
Broccoli Crowns
Water
Milk
Sharp Cheddar Cheese (shredded)
Large Pot
Crock Pot
With enough water to cover all potatoes,
Boil Potatoes & Onion until potatoes are tender, not mushy.
Add the 2 cans of soup each with 1/2 can water 1/2 can milk.
Transfer all to Crock Pot.
Simmer on low for 3-4 hours.
Add Cheese and Stir.
Last hour of cooking cut broccoli crowns into small bit size pieces.
Stir and let cook on low up to 2 additional hours.
Serve with sweet corn bread
1 yellow onion diced
2 cans cream of Chicken Soup
Broccoli Crowns
Water
Milk
Sharp Cheddar Cheese (shredded)
Large Pot
Crock Pot
With enough water to cover all potatoes,
Boil Potatoes & Onion until potatoes are tender, not mushy.
Add the 2 cans of soup each with 1/2 can water 1/2 can milk.
Transfer all to Crock Pot.
Simmer on low for 3-4 hours.
Add Cheese and Stir.
Last hour of cooking cut broccoli crowns into small bit size pieces.
Stir and let cook on low up to 2 additional hours.
Serve with sweet corn bread
Monday, February 1, 2010
Chicken & Ramen Noodles
My Family eats this up! It's so cheap to make and it really is good!
Thawed Chicken Breast (4-6)
Stir Fry (peppers & onions mix)
Chicken flavored Ramen Noodles (2 packs)
Italian Style Bread Crumbs
Veggie or canola oil
-Place chicken in a freezer bag and tenderize thin.
-In a large skillet heat oil and brown chicken on each side.
-Add a little water to prevent burning turn to med-low heat and cover, add additional water as needed so chicken does not burn.
-Empty two packs of chicken seasoning from Ramen Noodles into separate saucepan.
-Fill saucepan with 2 cups water (bring to a boil) Remove from heat.
-Break Ramen Noodles in half and add to saucepan add more water as needed to cover noodles (Set aside) As noodles become tender stir occasionally.
-While Chicken is cooking slowly in skillet add stir fry layer over chicken. (chicken can be cut into smaller bit size pieces at this point and returned to the skillet and stir fry mixture)
-Allow Chicken and stir fry to come to a complete boil, add small amounts of water to prevent sticking. Allow stir fry to cook completely.
-Reduce heat stirring frequently.
-Ramen noodles should be tender add small amounts of water as needed to keep noodles covered
-Add noodle mixture to the skillet mixture.
Mix altogether.
-Add thin layer of flavored bread crumbs, add small amounts of water if mixture becomes dry.
-Dish out noodles and juices, top with chicken breast or bit size pieces.
-Serve
Thawed Chicken Breast (4-6)
Stir Fry (peppers & onions mix)
Chicken flavored Ramen Noodles (2 packs)
Italian Style Bread Crumbs
Veggie or canola oil
-Place chicken in a freezer bag and tenderize thin.
-In a large skillet heat oil and brown chicken on each side.
-Add a little water to prevent burning turn to med-low heat and cover, add additional water as needed so chicken does not burn.
-Empty two packs of chicken seasoning from Ramen Noodles into separate saucepan.
-Fill saucepan with 2 cups water (bring to a boil) Remove from heat.
-Break Ramen Noodles in half and add to saucepan add more water as needed to cover noodles (Set aside) As noodles become tender stir occasionally.
-While Chicken is cooking slowly in skillet add stir fry layer over chicken. (chicken can be cut into smaller bit size pieces at this point and returned to the skillet and stir fry mixture)
-Allow Chicken and stir fry to come to a complete boil, add small amounts of water to prevent sticking. Allow stir fry to cook completely.
-Reduce heat stirring frequently.
-Ramen noodles should be tender add small amounts of water as needed to keep noodles covered
-Add noodle mixture to the skillet mixture.
Mix altogether.
-Add thin layer of flavored bread crumbs, add small amounts of water if mixture becomes dry.
-Dish out noodles and juices, top with chicken breast or bit size pieces.
-Serve
Sunday, January 24, 2010
SALSA
Best Homemade Salsa
15 - 20 Medium Sized Tomato's
Cut Tomato's into Cubes and place in a large crock
Add 1 can Green Chili Peppers (hot or mild depending on taste)
Add 1 can Tomato Paste
Add 1/2 cup Sugar
Add 2 teaspoons Salt
Add 1 Teaspoon Garlic (chopped or powder will do)
Let mixture cook several hours, until much has liquefied
After Several Hours of cooking
Dice Green Onions & Stalks add to mixture
Add Tomato Juice to re-liquify mixture
Add light layer of sugar over mixture
Cover Bring to a hard boil
Stir occasionaly
Cool
Bring to a boil, stirring to prevent sticking
Add additional Green Onion Stalks chopped fine
Stir
Cool completely
Serve with Yellow Corn Tortilla Chips
Left overs can be given to Friends or Frozen for a couple weeks!
15 - 20 Medium Sized Tomato's
Cut Tomato's into Cubes and place in a large crock
Add 1 can Green Chili Peppers (hot or mild depending on taste)
Add 1 can Tomato Paste
Add 1/2 cup Sugar
Add 2 teaspoons Salt
Add 1 Teaspoon Garlic (chopped or powder will do)
Let mixture cook several hours, until much has liquefied
After Several Hours of cooking
Dice Green Onions & Stalks add to mixture
Add Tomato Juice to re-liquify mixture
Add light layer of sugar over mixture
Cover Bring to a hard boil
Stir occasionaly
Cool
Bring to a boil, stirring to prevent sticking
Add additional Green Onion Stalks chopped fine
Stir
Cool completely
Serve with Yellow Corn Tortilla Chips
Left overs can be given to Friends or Frozen for a couple weeks!
Monday, January 11, 2010
Sausage Subs
Yummmmm I LOVE this recipe I could eat it for days and if you make enough you can!
Hot Italian Sausage Links (as many as your pan will hold)
Mild Italian Sausage Links (as many as your will hold)
(I like to mix them tastes good to mix it up, it's really not that hot)
Veggie or olive oil
2 cans diced tomatoes 3 cans if your crock will hold it
2 cans diced tomatoes (w/ basil, garlic & onion )
Large can tomato sauce
Small can tomato paste
Sugar
Large Kiaser Rolls
Shredded Chedder Cheese
Place links in large skillet with a little oil
High Heat, cover & brown (sear) one side, turn and repeat other side
Dont worry about burning them, just add a bit of water if they start to burn.
Continue to brown (sear) each side until no pink is visable around the edges.
Mix diced tomatoes, and sauce in a large crock pot
Mix paste with a little water, add two tablespoons sugar, mix well add to the crock
Add cooked sausage to the crock, cover with mixture.
Add a thin layer of sugar over entire top of mixture.
Turn on High and let cook, all day!!
Stir if needed to prevent sticking to the sides, I'm talking 6-8 hours.
If your crock cooks really hot, turn to low in the last couple hours.
Serve sausage with a little tomato mix in the Kiaser rolls.
Add some shredded cheese.
It tastes even better if sausage has cooled for awile.
Serve with any side veggie but it's really filling all by itself!
Hint: After first serving and every one is full cut the sausage in bit size slices and return to mixture, this will allow it to stretch further for more sandwiches. You can also use the sauce mix for spagetti the next day, with little chunks of sausage left in the mix...oh man it's soooo good!
Hot Italian Sausage Links (as many as your pan will hold)
Mild Italian Sausage Links (as many as your will hold)
(I like to mix them tastes good to mix it up, it's really not that hot)
Veggie or olive oil
2 cans diced tomatoes 3 cans if your crock will hold it
2 cans diced tomatoes (w/ basil, garlic & onion )
Large can tomato sauce
Small can tomato paste
Sugar
Large Kiaser Rolls
Shredded Chedder Cheese
Place links in large skillet with a little oil
High Heat, cover & brown (sear) one side, turn and repeat other side
Dont worry about burning them, just add a bit of water if they start to burn.
Continue to brown (sear) each side until no pink is visable around the edges.
Mix diced tomatoes, and sauce in a large crock pot
Mix paste with a little water, add two tablespoons sugar, mix well add to the crock
Add cooked sausage to the crock, cover with mixture.
Add a thin layer of sugar over entire top of mixture.
Turn on High and let cook, all day!!
Stir if needed to prevent sticking to the sides, I'm talking 6-8 hours.
If your crock cooks really hot, turn to low in the last couple hours.
Serve sausage with a little tomato mix in the Kiaser rolls.
Add some shredded cheese.
It tastes even better if sausage has cooled for awile.
Serve with any side veggie but it's really filling all by itself!
Hint: After first serving and every one is full cut the sausage in bit size slices and return to mixture, this will allow it to stretch further for more sandwiches. You can also use the sauce mix for spagetti the next day, with little chunks of sausage left in the mix...oh man it's soooo good!
Seriously??
Someone said to me, teach me how to cook this stuff, you make it sound so easy! Sorry, but I assume if you can cook, you can follow my simple recipes..they are not hard to follow, experiment with it, get creative, who knows it might just turn out better than mine!
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