Happy Sunday night! The weekends always go by too fast! We had a blast this last weekend of October! Here are a few highlights…
Playing in Decatur with friends!
I made this amazing sandwich today for lunch. I took two pieces of sunflower bread (from Publix) and spread one side with pimento cheese (store bought brand Palmetto Cheese with bacon) and the other side with one tablespoon both of mayo and Dijon mustard. Then I added 2 slices of Havarti cheese and sandwiched it together. Then I grilled it up in a bit of butter.
I cut it in half to make it look like a heart ❤ It was very rich, but hit the spot. A perfect cheesy grilled cheese!
Hi friends! I hope you all got to sleep in and have a lazy morning like I did. I love weekends when I really have no plans to speak of and just get to hang out with my family. I just got back from a yoga class, so I am feeling quite refreshed and centered.
Usually when I make a meal plan, I will try to get some suggestions from the family. Sometimes they come up some good ideas, and some not so practical ones. My husband actually suggested these sandwiches. He told me to get something called “Steak-uums.” I have never heard of that so I was curious. Frozen meat slices? That can’t be good, right? Well, I looked at the ingredients list… just beef.
So I gave it a try! These sandwiches were delicious! They were super easy to make and perfect for a busy night!
Philly Cheese Steak
1 container of Steak- umms (6 slices)
1 onion thinly chopped
1 large container of slices mushrooms
2 sweet peppers- I used red
4 hoagie rolls
6 slices provolone cheese
2 tablespoons Worcestershire sauce
Cook your veggies down, at least 15 minutes.
Add in your Worcestershire sauce. Then add your beef. Mix well.
Slice open your rolls and add in the mixture to each one. Top with cheese. You could either broil or bake at 350 for about 10-15 minutes until the cheese is melted and the bread is toasted. We served with a side of curly fries and some corn. DELICIOUS!
Evening guys! I hope everyone had a great day. It was a scorcher here, so instead of the pool, we opted to go to an indoor jump place for the girls. My parents came with us and then we all had lunch at Mellow Mushroom. My dad and I both had a calzone; mine was tomato, basil, and black olives and his was steak and cheese. I have enough leftovers for a few days…those things are bigger than my head!
Tonight I made this new recipe. I had a container of ground beef, but I wanted to come up with a something unique that we have never had before. I also had some mushrooms, an onion, and a random can of cream of mushroom soup. So I thought I might make a take on Philly cheese steak, but more playing up the mushrooms. I also used 2 different cheeses. Cheddar on half and provolone on the other half. Turns out they both taste good! This would be great for a quick dinner on a busy night or even a great appetizer for game night! I am already thinking of new sandwich ideas to use in the future!
Cheesy Beef and Mushroom Sandwiches
4 mini french loaves or one large loaf cut in 4 sections
1 pound ground chuck
1 onion, chopped
3 cloves garlic, minced in a garlic press
1 container mushrooms, chopped
1 can cream of mushroom soup
2 tablespoons Worcestershire Sauce
salt and pepper to taste
CHEESE! I used half cheddar (about 1 cup shredded) and half provolone (6 slices in total)
Preheat oven to 350
Brown the onion and beef. Season with salt and pepper. Halfway through the beef being browned, add the mushrooms and garlic. Mix well.
Add in the mushroom soup and Worcestershire sauce. Mix well and cook for another 5 minutes or so. Cool.
Slice your bread and scoop out a little of the insides to make room for your beef and mushroom mixture. This is a great snack for the kids or dog =)
Add the beef and mushroom mixture on the bread. Top with your cheese and bake in the oven for about 12 minutes or until the cheese is melted and starting to brown.
Last night I made Sweet Chili Chicken and Veggies on Naan. The hubby and I loved it, but the kids were not fans. They didn’t care for the sweet chili sauce I marinated it in. But they ate some, because it was dinner. Of course they loved the Naan =)
Sweet Chili Chicken and Veggies on Naan
3 boneless skinless chicken breasts cut in to bite sized pieces
1 container of mushrooms, sliced
1 cup of sliced peppers- I mixed red, yellow, and orange
1 onion, sliced
1/2 bottle of sweet chili sauce- normally it would be for dipping my spring rolls in, but it made a great marinade =)
Marinate the chicken and veggies in the marinade for at least 30 min. and up to 2 hours. Cook on high heat in a large skillet or wok. Heat up some Naan; I do it directly over the gas eye. This would also be great with rice,noodles, or couscous. Easy and quick dinner!
Can’t wait for my garden to grow! Looking forward to having lots of tomato sandwiches by the pool!
Lulu on the lake…Missing her sweet face =)
I have been defrosting some chicken breasts since yesterday. I have had a few thoughts as to how I was going to cook them. In the middle of a very tough and interesting trampoline cardio class, I had an idea. Maybe it was because I was jumping my ass off while listening and watching videos with Beyonce, Fergie, Bruno Mars, and a bunch of other hot half naked dancers and singers, but I was thinking of making something healthy. I thought of poaching my chicken breasts in a tomato sauce and adding them on some whole what pasta.
When I asked my husband if he had any suggestions or ideas for the chicken breast, he said, “I don’t care; just don’t over cook it.” Duh! Like any of us ever tries to over cook anything! So I went with the idea of poaching in a yummy sauce and adding it to healthy noodles. My husband had to go out, so I sent him to the store with a list. He called me and asked what kind of noodle I wanted…he seemed a bit annoyed at the fact that we were going to have pasta. Then, I was all like, “Don’t say you don’t care what we have for dinner and then get all pissed that I am making something you might not want. Not the way this works…”
So he came home with all my ingredients, and I was all set to make my healthy dinner. I began making my sauce. I opened the olives…he bought whole ones. Well, I didn’t really specify, so I just sliced them and put them in the sauce. I asked the girls if they wanted some olives. Him- “There are olives in the sauce?” Me- “Uh, yeah, you bought them…I just had to slice them, because you got the whole ones; no biggie. Slicing olives is actually very relaxing.”
Then he had a stroke of genius. FINALLY!!! Him- “Have you cooked the chicken yet?” Me- “No…why?”
Him- “How about making chicken parm sandwiches?” Me- “Brilliant idea! See, this is what I mean!!! You have to tell me!!! Otherwise I am meal planning my ass off without you and then you aren’t allowed to complain!”
Speak up, people! Otherwise you will end up with poached chicken instead of this. Although, I am sure my poached chicken in tomato sauce would have been amazing!
Chicken Parmesan Sandwich
1 onion, chopped
3 cloves of garlic, crushed and minced
1 container of mushrooms, sliced or chopped
3 tablespoons of tomato paste
1 small can of olives, chopped- save half the juice
3 tablespoons Worcestershire
1/2 cup red wine (or chicken stock)
1 large can crushed tomatoes
1 small can diced tomatoes
2 tablespoons dried Italian Seasoning
1 heaping tablespoon of sugar
good palm full of salt and pepper- 2/3 salt, 1/3 pepper- eyeball, but taste along the way to see if it needs more
Heat a large dutch oven/pot and add a few turns of the pan with olive oil and a pat of butter.
Add the onion and cook down for about 5 minutes. Add your garlic and mushrooms and cook down 5 more minutes.
Add the tomato paste. Stir and cook for about 2 minutes. Then add your olives with the juice.
Add the Worcestershire and wine. Mix well and cook down for about 8 minutes. Then add your tomatoes.
Mix well and add your sugar and seasonings. The sugar, Worcestershire, and wine balance out the acidity of the tomatoes and add a richness to the sauce. Cook as long as you can. Add more salt and pepper if needed.
3-4 chicken breasts- boneless, skinless
1/4 cup heavy cream- could use half-and-half or buttermilk
3 tbs olive oil
8 oz mozzarella cheese
1 cup Italian bread crumbs with 2 tbs grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp pepper
Preheat oven to 350.
Pour cream in a small/medium bowl. Mix the breadcrumb ingredients and place on a large plate or platter.
Heat a large skillet over medium heat. Add 1 1/2 tbs of the olive oil. Dip the chicken in the heavy cream on both sides well and tap against the bowl to get rid of excess. Dredge well in the breadcrumbs. Repeat for remaining chicken breasts.
Brown the chicken breasts in a cast iron skillet. I had 3 large breasts, so I used one large and one medium pan. Do not overcrowd the pan. If you need to do more than one batch, do it. Remove the chicken to a plate with paper towels to absorb some of the oil.
Put the chicken back in the oven on a lined pan and cook for another 5 minutes or until cooked through. Take out and let rest. Slice your mozzarella and cut your loaf of bread in 3 pieces and slice through the middle.
Slice your chicken in to strips to place on your sandwich. There should be no pink! If so, place back in the oven for another 5 minutes or so.
Preheat broiler to high. Add sauce, chicken, more sauce, and the cheese to your bread. Broil for approximately 5 minutes (about 6-inches from flame or heat element), or until cheese is melted, bubbly and begins to brown.