Category: Dinner

Philly Cheesesteak Sandwiches

I like kind of soft inside crusty outside bread for my cheese steaks….

I had a package of steak in the fridge I was going to have John do on the BBQ this afternoon.  But I had all these tomatoes turning ripe from my tomato vines too. So I was thinking it might be fun to do Philly Cheese Steak Sandwiches instead. I love them and they are really, really easy to make.

Philly Cheese Steaks are really easy if you find sirloin steak on sale….

The trick is to slice the raw steak really, really thin with a sharp knife. That is kinda tedious. It is easier if the steak  is still a little bit frozen.

Slice it thin…season it….fry it up in a frying pan…that’s it! 

They are good with tomatoes too and I have like a gazillion in my garden ready to eat. And luckily I had a big onion ready to pick too. So that’s what we are doing today.

These tomatoes and the big onion are straight from my garden!

I sliced the steak really thin on the cutting board and seasoned it with Montreal Steak Seasoning. Then I fried it up in a fry pan with a little olive oil. I fried the onions in butter and olive oil with a shake of garlic salt until they looked caramelized and soft.

Coarsely chopped onions
These are from my garden! 
They’ll be great on Philly Cheese Steaks! 

I just buy a big loaf of french bread for the Philly Cheese Steaks! 

Then when both were about done I put them in a pan and added the provolone cheese, just like 6 slices all around the top of the meat and onion mixture.  Then I got my french bread ready. The sandwiches really are better the more cheese you add…I know that’s not very healthy, but it is the truth.

Now don’t those Cheese Steaks look super yumm?

I really like fresh tomatoes on mine….these tiny ones are the newest ones ripe off the vines in our  backyard garden. 

You could add sauteed green peppers to this sandwich too and sliced tomatoes like we like it. That is just personal preference. But you could just go with the steak and cheese and onions on your rolls.

I don’t think these are low calorie…but they are so delish!  Just try not to think about it…..

I always look for some steak on sale and this meal is really yummy but very inexpensive too.
Here’s our Tuesday night Cheese Steaks!  I made some strawberry shortcake too. I had to do
something with all my frozen strawberries I’ve been keeping!

Philly Cheese Steak Sandwiches….yummy and easy! 

They take literally 10 minutes! 

Next time you are at the market get a small steak and try making your own. You will love them.

Apricot Glazed Pork Roast in the Crockpot

Sunday Dinner Menu:
Apricot Glazed Pork Roast in the Crockpot
Sweet Potatoes
Corn on the Cob
Salad with Mandarin Oranges, Strawberries, sliced almonds
Dessert:
Peach Crisp with whipped cream 

Finished Pork Roast with baby carrots and sweet onions….

I LOVE my new Crock Pot. I bought it for myself as a gift last Mother’s Day. I told Johnny he just bought me a very nice cooking gift. snicker…..It is giant and can fit 2 little roast beefs inside. I don’t know why I still cook for a crowd but I do. And then we have tons of leftovers. I should work on that…..

So here’s my pork roast being seared on all sides by me and my trusty frying pan.

I added a bunch of onion slices and a few little “SHAKES” (like 1/2  teaspoon) of Mesquite seasoning packet from GRILLMATES 

PORK ROAST CROCK POT RECIPE:
Season with Montreal Steak Seasoning (seared on high in a frying pan)
1 cup apple juice, 1 cup chicken broth or 2 cups either
1 small jar apricot preserves (I’ve used peach also)
1 1/2 teaspoons dijon  mustard
1 teaspoon cornstarch whisked in
1/2 sliced vidalia or other sweet onion
A pinch (1/2 teaspoon) Mesquite Seasoning from Grillmates
Bake for 6 to 7 hours on medium in a crock pot
 I like to put Montreal Steak Seasoning all over it before I sear it. Then I just put it in the crock with 2 cups apple juice, 2 teaspoon Dijon Mustard, and 1 small jar of apricot preserves. It ends up with a kind of sweet and tart glaze.  I also add some sliced Vidalia Onions sliced thick. And some mesquite seasoning packet, I just used a few shakes….it is very spicy.

Spicy but delicious stuff…..for a kick….

  I may add some carrots to the roast when it’s close to being done if I have any baby carrots left in the fridge. Candied Carrots are so nice with this recipe. If you want a thicker glaze when the roast is done add some more cornstarch whisked in to the leftover glaze to thicken it up. 

Here’s a close up of this delicious meat…the apricot preserves give it a sweet glaze…the mesquite gives it a spicy kick…

Next I will make the salad with sliced strawberries, mandarin oranges, sliced almonds with an orange or raspberry vinaigrette salad dressing. I’m just using the bottled varieties today. Sundays are lazy days. 

Sweet Potatoes I just microwave them and add real butter and if I feel like doctoring them up I’ll add some brown sugar and a sprinkle of cinnamon. But they are delicious just with butter too. 

I hope this fresh, white corn is as good as the roadside stand variety. I just picked it up at the market so we will see. I thought I’d make something with these peaches we just picked off the tree too…They taste divine!

Here’s my finished Sunday Dinner.  And how do you like my new, light fruity stoneware? Yeah it’s only a buck a plate at the Dollar Store! I also bought some light blue ones at Smiths Marketplace!  Now I’ve got black AND blue AND fruity stoneware to add to my plate stock. Can’t wait to use those black ones at Halloween. Mmmmhmmmm……That’ll be fun. 

I had 2 chicken breasts that had been thawed and I decided to drop them in the crock pot drippings the last hour and a half  when the pork roast was almost done. It will make some tender chicken pieces  for tomorrow night’s dinner.  They were flavorful,  divine, and very tasty, the next day. Yum.

Monday night dinner was yummy too….

Zuchini Sausuage Casserole

Here is a great way to use up your garden zucchini that has been multiplying.  It’s great for a side dish and doesn’t take too many ingredients. You can even eat it as a main dish.  It is delicious and whips up very quickly.

I’ve tried shredding the Zucchini for the Zucchini Sausage Bake but it is NOT as good….chunks are much better.

Zucchini Sausage Bake

Ingredients

  • 4 medium zucchinis, thinly sliced
  • 1 cup buttermilk baking mix (like Bisquick)
  • 1/2 cup chopped onion
  • 1/2 -3/4 cup grated cheese (jack,  mozzarella or cheddar-save for top)
  • 3/4 cup browned sausage diced up (I like the Jimmy Dean chub)
  • 1/3 cup vegetable oil
      • 4 eggs, beaten

  • 1/4 cup of milk  
  • Bake at 350 for 30-40 minutes depending on your oven

Jimmy Dean Sausage Chub looks like this.
I think I used a sweet Vidalia onion for Zuchini Sausage Casserole, and it turned out great! I have also added red peppers before and they are great too. 


Spray a 9 x 9 pan with Cooking Spray. Layer the zucchini sliced and quartered in the pan. (remove seeds if you are using a giant zucchini). Then mix the other ingredients and pour over the top. Save cheese and top last of all. Bake at 350 for about 30 to 40 minutes until it looks golden on top and the inside middle is fully cooked. 

  

Here’s the Zucchini Sausage Bake…it’s delicious with or without the sausage…

It’s a great thing to do with all those gazillions of zuchinis that are growing out your ears from the garden. 



My Black Berries from my garden along with some cherries are a great summer side dish. I love those summer fruits, don’t you? Yum. 
BBQ Chicken hot off the grill! Thanks uncle Rob! Isn‘t he the best BBQ King ever?
Sometimes I have added some red pepper or mushrooms if I have some leftover and it just adds to the flavor. Try to cook it in one of those stone brownie pans that come in the 9 x 9 size. Occasionally the middle takes longer to bake and you don’t want it to be mushy in the middle.
Chocolate cake (check it out) for dessert!  I know, I went overboard. No wonder I’m a chub. But oh Heavenly Yum!  This dinner was so delish for a foodie. Are you a foodie too? 

BBQ Ribs with Ribs Dry Rub

Tonight we had Devin and Caitlin over for dinner as they were stopping through on their way home from St. Louis. I knew they would be tired. So I made yummy BBQ ribs, cheesy potatoes, corn on the cob, zuchini casserole, rolls and Peach Crisp for dessert. And I only had 2 1/2 hours from they time we talked till we sat down to dinner. I was a cooking machine I tell ya!

Here are my BBQ Ribs dry rub seasoned  on both sides.

DRY RUB YOUR RIBS FIRST!
I used 1/3 cup of brown sugar and 1/2 teaspoon of paprika, 1/2 teaspoon chili pepper and a few shakes of onion salt and Johnny’s Seasoning (From Costco….It’s so Yummy added to just about anything!) Then I rubbed it on the raw ribs I had cut into 3 riblets. Don’t forget to tear the membrane off the back of the ribs. It’s easy to put a knife underneath to start it and then just grab it with a paper towel and it comes right off.

Easy to make your own homemade rib rub….these are my ingredients…

 I really like the “New Orleans Style” ribs the very best. They are meatier than the “Baby back ribs” and I think a little longer. I would choose them every time in a restaurant and at the grocery store. They are very popular. I had one long $12.00 section of ribs. Cut up into 3 ribs each I had 5 slabs to total 15 little riblets. Only cut them individually when they are all done cooking or they will dry out.

I baked them at 325 degrees for 2 hours covered tightly with foil. Then I pulled them out of the oven and added a generous dose of BBQ sauce after 2 hours. I just poured it on each rib and rubbed it around. Then I baked it for another 30 or so minutes. They were tender and delicious. They could actually have been cooked another 20 to 30 minutes for “fall off the bone” tenderness.
           

We had a taste test on BBQ sauces one weekend at our cabin. Cattlemen’s BBQ sauce was the winner. I get lots of compliments using it. It was my husband’s favorite restaurant growing up. But Famous Daves was 2nd place and 3rd place was Sweet Baby Rays (It’s very sweet and some people don’t prefer that sweet taste as much). So choose one of those if you are lazy like me and just want a good rib sauce without having to make if from scratch.

We also had cheesy potatoes…..yummy…..

We had fresh from the roadside stand “Darn Fresh Corn” too! Best in UTAH!
I wish I could grow it as good as they do!

My garden harvest this week…Great for Zuchini Casserole
And This yummy side dish recipe can be found HERE for Zuchini Casserole link.

It’s made with our garden tomatoes, zuchini, red onion, bacon and cheese on top. It’s super yummy and super easy too. And I used some yellow squash I had just picked too. Look at my veggie garden picks for today!

The travelers….they’ll celebrate their 1st anniversary this weekend!

Beginnings of yummy fresh peach crisp….I’ll do a later post of how.
I topped more than half the peach crisp with pecans…but left some without…we have mostly “nut lovers” in our family…..but some “non-nuts” too. 😀

I made them some yummy dessert too. It was fresh peach crisp.  I’ll do the recipe on a later post. But with fresh peaches, boy was it good! We topped it with vanilla bean ice cream.  What a finger lickin good night of eatin!

My finished BBQ Ribs, potatoes, zuchini, corn and Rhodes rolls….mmmmmm….

Chicken Enchilada Casserole.

Well my husband’s birthday was this week and so I had the whole family over for dinner including my in laws. It was fun to let off some fireworks for my little grand kids too. He hit 55 so everybody was teasing him about being a senior citizen! (hmmmm…..I wonder if we get movie discounts now?)

My in laws Merlene and Don and Johnny is in the back.  

 I made 2 pies instead of birthday cake; fresh peach and fresh strawberry pie. I think I’m on a pie kick.



Here’s the Drink Tub my daughter did the lettering on before the party.
She’s got a cool “Cricut” machine. I love those things!



Strawberries for the Strawberry pie…Link HERE for my Strawberry Pie Recipe and Directions.
Fresh peaches for the Peach pie!

The main dish was a chicken enchilada casserole. It is just as yummy as chicken enchiladas but a lot quicker and easier to make. Here is the recipe;

Enchilada Casserole Ingredients

  • 3 1/2 to 4 cups cubed cooked chicken (I used 3 breasts and 2 thighs de-boned)
  • 1 (4 ounce) can diced green chilies
  • 1/2 tub of sour cream regular size
  • 1 plus cups of milk (just enough for a thick, rich, soupy texture)
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 small jar of medium salsa
  • 1  onion, finely chopped and slightly browned (leave a crunch in them)
  • 12 or more corn tortillas
  • 1 1/2 cups shredded Cheddar or Mexican mix  cheese
After cubing the chicken I mix the onions and all the sauces and chilies together and add the milk.  Then spray a 9 x 13 pan with Pam. Layer torn tortillas (I tear into thirds) into the bottom of the pan overlapping. Then spread a layer of the chicken mixture. Top that with cheese. Repeat with the tortillas, then chicken, then cheese. It should use up all your tortillas.  If you have more then use a meat loaf pan ( I usually do) and layer the remaining and freeze it for a future lunch date! Bake at 350 for about 45 minutes covered with foil. Let set for 15 minutes on the stove to be able to cut it into squares. It is always gobbled right up. Then longer it sets the easier it is to cut. I try to have it finished 30 minutes before people sit down to eat.
Chicken Enchilada Casserole! Yummy!
It looks kind of pink and soupy when it goes in the oven, but trust me it tastes yummy. It is even better the next day warmed up in the microwave. And it is easy to take to work for lunch. You can taste the green chilis and the tomatoes from the salsa and it is yummy with those cubes of chicken and the cheesiness.
Fresh Spinach Salad…Good and Good FOR you!
My peach and strawberry pie were gobbled right up too. I bought new larger pie dishes to make enough for a crowd. But alas, even then, there were not many leftovers on this one.  I also made spinach salad with candied pecans, strawberries, red onion, mushrooms and avocado. And of course I used my yellow squash and zuchini from my garden and made my zuchini casserole side dish. The  Link for Zuchini Casserole is HERE.
Easy to make toasted candied pecans…just add regular sugar and dust
 with cinnamon and toast them in a pan! Keep adding sugar till pecans are good and covered.
It’s probably my favorite salad of all time. I make a raspberry vinaigrette to go over it and it is a fun, sweet salad with a kick. Pass the toasted pecans around in a small bowl with the salad so they don’t lose their crunch. Also some people have nut allergies so it’s best not to add it to the salad. The link for Spinach Salad is HERE.
Spinach, avocado, strawberries, red onion, mushrooms and toasted sweet pecans.
He got some cute presents from my kids too. I think this one from my daughter was his favorite since he closely follows the Tour de France. 😀 He is a biker dude through and through. I think he wore it all the next day!
John is a Mark Cavendish and George Hincapie fan and follows the Tour de France.



These girls cut up all the fruit for my pies for me! Caitlin and Tiffany…great kitchen staff!  



 I hope he enjoyed his birthday party! Here are some more of the guests…. 





My daughter Tiffany, granddaughter Marisa and Gary
My granddaughter Little Josie, Wendy and my son, Jeff.
And my little shadows Megan and Marisa….I caught them on the stairs and made them pose for a picture.  Happy Birthday Grandpa!
We love you Gampa…now can we go in the “coozie”? (jacuzzi)
Doesn’t she look like she’s thinking up some mischief?  Mmmmhmmm…she usually is….. 

Tortilla Soup

Fresh veggie Tortilla Soup…so good for you!

One of my favorite soups is Tortilla Soup. They used to make it at a restaurant in Lakewood, California that I loved. It was a little hole in the wall Mexican restaurant. I tried and tried finding recipes that made it just like I used to love it.  But I could never find one I loved. So I recreated the recipe tweaking it here and there so it is pretty close. And it’s a great way to use up your zuchinis from your garden. It’s a really easy and filling soup too!

Tortilla Soup Recipe

 The base is chicken broth mixed with sweet Prego spagetti sauce believe it or not! I usually make this soup the day after I’ve made spagetti and I use up any leftover sauce.   Or if I have made mexican rice I might add the leftovers to this soup to make it even more robust and spicy!

I got this corn at the roadside stands cropping up all around Utah

1/2 large jar from Costco of Prego Spagetti Sauce
1 can Swanson chicken broth (or use 2 chicken bullion cubes and 3 cups water
1 diced sweet white onion carmelized
1 cup celery
1 cup corn (fresh off the cob or frozen niblets is best)
1 1/2 cups baby carrots or sliced carrots
1 medium zuchini sliced and quartered
3 boneless, skinless chicken breasts, boiled and diced
Season with 1 teaspoon cumin seed, parsley flakes to taste, 1/2 teaspoon sweet basil , Lawrys or Johnny’s season salt to taste, dash of pepper.
Sometimes I have added leftover spanish rice and it’s great.

Dice up some fresh zuchini and carrots for your Tortilla Soup

Boil up the veggies for the Tortilla Soup!  I LOVE adding the fresh corn….so yummy!  

I boil the chicken while I’m chopping veggies. When chicken is nearly done I dump the celery and carrots and corn into the water to soften them up…15 minutes tops. Then drain your veggies and dice your chicken and cut corn off the cob.  Carmelize your onion.

Cut the corn off the cob for your Tortilla Soup…

 Then make up the sauce with the broth and Prego and season it up. Dump all your veggies and chicken in. It is very hearty and thick with veggies and a thick tomato broth. The cumin is the flavor you taste more than any other seasoning.

Tortilla Soup is seasoned with cumin seed, (be sure it’s CUMIN SEED) basil and parsley flakes…
Cook the veggies and chicken in the same water for Tortilla Soup

 Top with crushed tortilla chips or the thin strips if you can find them at the store and shredded mexican cheese from a pouch in the cheese section, or just cheddar cheese. I’ve also added a few slices of avocado to the top for looks when I have company. It adds a beautiful look to the soup. It feeds a big crowd of 10. Very hearty and filling and mmmmm good.

Dump it all together, add broth, more water if you don’t like your Tortilla Soup a little thick….
Add grated cheese and tortillas to the top! Or you could slice thin some fresh tortillas and fry them in a pan
That always makes your soup look super professional!  But alas….I just crush up tortilla chips….it’s just as good!  

Chicken and Rice Casserole

I like a lot of crunch in my Chicken and Rice. So I add slivered or sliced almonds and celery.  I love white chicken diced up along with a few pieces of dark thigh meat too. It just makes it more tasty. And I usually add a few diced eggs and some cheese and potato chips crushed on top. It’s kinda yummy!

Chicken and Rice Dinner….

Here’s my recipe:
3-4cups of mixed white and brown rice steamed in a rice steamer
add 2 can cream of chicken soup. I’ve done it with one can but it’s less creamy.
1/2 cup sour cream
1/3 cup mayo
1/2 cup milk
3/4 cup diced celery
1/2 cup diced sweet onion, carmelized in a fry pan
2 hard boiled eggs diced up
slivered or sliced almonds
2-3 chicken breasts boiled & diced up (or 2 breasts and 2 thighs diced)
Lawrys season salt & regular pepper
Suddenly Salad, 1/2 teaspoon or to taste
3/4 cup grated cheese over the top.
crushed potato chips on top of the cheese if you like a crispy top

Chicken and Rice   is a great family casserole dish! It will feed a crowd….and it’s easy and  filling!  

My kids used to call it GORP. Ya well, you know boys…..they will eat anything no matter how long it took you to make it.  For the sauce I usually make it with 2 cans cream of chicken soup, a 1/2 cup scoop of sour cream and a 1/3rd cup of mayo. And to that I add some Lawry’s season salt and  Salad Supreme Seasoning  (a super great secret to making any kind of veggie, potato or pasta salad better…you can buy the generic and it’s just as good). 

Here’s my finished Chicken and Rice Casserole

I usually make it when I have leftover plain rice that I need to use up.  I take probably 3 to 4 cups of rice, 2 chicken breasts and 2 chicken thighs, some white, sweet onion about 1/2 cup diced and then carmelized in a fry pan for 5 minutes. I boil the eggs and chicken together and at the last 5 minutes I add diced celery about 3/4 cup into the chicken boiling water. .

Try some Chicken and Rice Casserole for your next family get together….it’s pretty easy and you will
get lots and lots of compliments…..and hardly any leftovers!  

Then when everything is cooked and tender, pour it all together in a big tupperware bowl and mix in the sauce. Then spread it in a 9 x 13 pan and cover with some grated cheese and crushed potato chips,  . Bake it for 20 -25 minutes in 350 oven. It’s even more delish the next day for leftovers. It’s great to take to work for your lunch too.  I love a good casserole!

Zuchini Casserole

Do you sometimes wonder what in the heck to do with all of those zuchinis and tomatoes erupting in your garden? I have a fabulous and easy casserole recipe that my family loves to chow down.



My zuchini plants are doing well….Zuchini Casserole is a great recipe to use!



Yellow squash is almost ready to pick…Yummy in my zuchini casserole.

The ingredients are really simple;
2 tomatoes
2 small zuchini (or yellow squash or a mix)
1/2 a large red onion sliced in medium thin rings
4-6 strips of bacon
1/2 Cup (or more)grated cheddar cheese

Spray a glass casserole dish with Pam. I use the smaller 9 x 9 or a round glass. But you could double the recipe and use a 9 x 13.
Layer sliced onion cut into rings, then the slices of zuchini and/or squash, then bacon, tomatoes. Then season the top with salt, pepper and a little lemon pepper. Then add grated cheese over the top.

I used zuchini and yellow squash in this Zuchini Casserole…The bacon and cheese make this meal!  

Bake covered with foil for about 45 minutes at 350 or until the squash is tender and the bacon is done. You can pre-microwave the bacon for 1/2  minute if you like it crispier but I don’t. It is cheesy and bacony and an  oniony hot mess. I love it. It’s a great summer side dish to use up your garden loot. Everybody seems to love it.  😀

It’s a really yummy summer Zuchini Side Dish using zuchini and yellow squash!