Philly Cheesesteaks

Monday night dinner:
Philly cheese steak
French fries
Cake Ball

Philly Cheese steaks
2 medium onions-thinly sliced
2 large bell peppers-thinly sliced
1 lb top round steak (they sell per cut meat in packages "stir fry" style-works great!)
1 pkg provolone cheese slices
1 pkg hot dog rolls
1 Tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
2 tsp Worcestershire sauce

1. Heat oil in large nonstick skillet over medium-high heat. Add onions and green pepper to pan cook until tender, about 5-7 minutes.

2. Pull onions and green pepper out of pan and into a bowl, set aside. Salt and pepper the meat and add to pan. Cook until medium add the onions and peppers back the the pan. Stir in the Worcestershire sauce cook about 1 minute.

3. Heat broiler to low. Tuck 1 slice of provolone into each roll (makes about 6). Put under broiler until melted and bubbly. Put meat mixture into the rolls.

~Enjoy!
Happy Eating

Arepas

Because of living in South FL you get a lot of culture around here, especially Spanish food. Josh and I went to our first Dolphins football game a few months back and I was craving an arepa (but I've never had one before). My lovely kind boyfriend walked all the way to the other side of the stadium to get me one. It was a little circle of heaven! The best way to explain it is: a Spanish verison of our grilled cheese.

Arepas

1 (16oz) bag frozen corn kernels
1 cup milk (plus a little more)
2 tbsp sugar
3/4 tsp salt
freshly ground pepper
2 cups fine yellow cornmeal
butter as necessary
sliced of mozzarella cheese

1. Defrost corn by placing in colander and rinsing under cold water. Drain well and set aside for about 10 minutes.

2. Place the defrosted corn in a blender and puree with milk, sugar, salt, and pepper to taste. Transfer mixture to a medium bowl and stir in the cornmeal, add more milk until it is just slightly thicker than pancake batter, it needs to be spoon-able.

3. Heat griddle to medium heat and butter.

4. Add about 3 tbsp of arepa batter to the skillet and use the back of the spoon to spread it out. Cook arepa for about 8 minutes on until golden brown. Flip arepa and cook another 4-5 minutes.

5. stack cooked arepas on a cookie sheet and place in 200 degree oven to keep warm.

6. When all arepas are done, lay them out in a single layer and add the cheese. broil in the over until nice melted and bubbly, add the top and enjoy.

You can eat with sour cream, and/or salsa or just by itself.

~Enjoy~

Pesto Cheese Blossom

This is a great recipe to always have on hand for "big" parties. Its a great hit and it saves very well. We had this at my Aunt's house in TX for a family gathering. (My Aunt, let me tell you, she is the QUEEN of soiree throwing)

Pesto Cheese Blossom

1 (8-ounce) package sliced provolone cheese

2 (8-ounce) packages cream cheese, at room temperature

20 pistachios, shelled

2 cloves garlic

1/2 cup fresh basil leaves

1/2 cup fresh parsley leaves

1/2 cup pine nuts

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons extra-virgin olive oil

3 ounces oil-packed sun-dried tomatoes

1. Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices.

2. For the cream cheese layer, process the cream cheese, pistachios, and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside.

3. For the pesto layer, process the basil, parsley, pine nuts, and the remaining garlic clove in the food processor until blended.

4. Dissolve the salt and pepper in the olive oil and mix well.

5. With the machine running, add the oil in a fine stream.

Scrape this mixture into a second bowl and set aside.

6. For the tomato layer, drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor.

7. Spread some of the cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture, and then remaining cream cheese mixture in the bowl.

8. Cover with the remaining provolone. Bring the edges of the plastic wrap together over the top and secure with a twist tie.

9. Freeze until firm.

10. Remove the plastic wrap and invert the mold onto a serving platter.

Serve with party crackers. This will keep in the refrigerator for up to 3 months.

Buffalo Chicken Quesadillas

Since football season is here this is a great and easy recipe to make while watching the game, and you wont even miss any of it.

Buffalo Chicken Quesadillas

1 store bought rotisserie chicken, shredded
3/4 cup buffalo sauce (Franks is the best to use)
1 1/2 cup shredded monterey jack cheese
12 soft flour tortillas
nonstick spray
blue cheese dressing
celery sticks

In a large bowl, combine chicken with sauce, and stir to evenly coat. Add cheese and toss. Divide mixture on six tortillas and top each with remaining tortillas. Coat a large skillet with cooking spray over medium high heat. Cook quesadillas, one at a time, abut 3-4 minutes per side. Cut into quarters and serve with blue cheese and celery sticks.