Baked Chicken Cutlets with Tahini Sauce (Part 1)

Sauce Recipe Adapted from Curls and Carrots.

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Hello everyone!  I hope you are having a lovely, romantic, and adventurous day.  It’s Valentine’s Day after all.

I was waiting to make this dish before I complete and publish this post.  Finally, here it is.  This dish was prepared using my adaptation to this incredible, out of this world sauce from Curls And Carrots using tahini  instead of peanut butter.  I added and omitted some of the ingredients to cater to my children’s need.  It came out as amazing and delicious.

The owner of Curls and Carrots blog is Shanna K. Ward , a talented, kind and generous, versatile blogger, a mother of two adorable children, a friend and my PRCCSS (Pesto, Rice, Cinnamon, Cardamom Soul Sister). We call each other this because of our love of PRCC.

I browsed through her amazing blog one day and stumbled upon this unbelievably delicious and versatile recipe.  It took me a while to blog about it because when I made and tasted the sauce, holy guacamole!  I wanted to try it with different dishes.  My mind was racing.  I knew then that this sauce is good with anything.  It’s a keeper.  It made  my list of “favorite recipes”.

I tried it as a dip, dressing, and coating for crusted salmon and tilapia.  It was even tasty with beef and chicken, especially using it as a barbecue sauce.  Remember the famous Satay sauce?  I can proudly say that this sauce is the best replacement.  It blows satay sauce out of the water.  But of course, people who have come to love satay sauce will completely disagree, but I dare them to make and try this sauce.  I call it the perfect, ultimate sauce.  You grill the chicken over a charcoal grill and slather it with this sauce  and you are in for a treat.  Oh, Shanna Ward, thank you for sharing this amazing recipe!  It got me from first taste.  I am hooked.  The sauce is robust and the ingredients work amazingly well together .  I can’t get enough of this sauce.  That’s why I said Part 1 is because I will show you just how versatile this sauce is.

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Readers and followers, you should visit her blog and browse through it. You might stumble upon a recipe you can’t leave the site without like I did.  I was planning to cook chicken for dinner and it was a good reason to try the sauce.  And I’m glad I did because I was able to modify it using tahini because of my children’s allergy to peanut.  I was so happy  I didn’t have to cook three different meals for last night’s dinner.

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TAHINI SAUCE  

(Note:  You can make this ahead of time and place in the refrigerator until ready to use)

Ingredients:

  • 1/2 cup tahini
  • 2 tablespoons Hoisin sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons brown sugar, packed
  •  1/8 cup fresh squeezed lime juice
  • 1/8 cup fresh squeezed lemon juice
  • 1/4 cup soy sauce
  • 1 tablespoon Sesame oil
  • 2 tablespoons orange juice
  • 3 cloves of garlic, chopped
  • zest of whole lemon
  • zest of whole lime
  • 2 tablespoons chopped cilantro
  • 1 teaspoon ginger, chopped
  • three dashes of ground black pepper to taste
  • 1 tablespoon smoked paprika (only add if you are using this recipe as a barbecue sauce)

Note:  If you are using peanut butter instead of Tahini, click here.

Preparation Methods:

  • Combine all the ingredients in a food processor.  Process for 5 minutes; set aside.  Make the chicken cutlet.

FOR THE CHICKEN CUTLET

Preheat the oven to 350 degrees.

Ingredients:

  • 6 pieces of organic chicken thighs (or chicken breast. See note below)
  • 3 eggs, scrambled or 1 cup of buttermilk (I used the buttermilk for obvious reason)
  • 1 cup Japanese Panko crumbs
  • 1 cup Parmesan and Romano croutons or croutons of your choice, pounded into fine crumbs
  • ground black pepper

Preparation Methods:

  • Spray a 9.5 inch x 13.5 glass baking dish with grilling spray; set aside.
  • Combine Panko crumbs and the Romano and Parmesan crumbs in a medium bowl.  Mix to combine; set aside.
  • Place the scrambled eggs or buttermilk in a 2 inch deep dish; set aside.
  • Wash the chicken and pat dry.  Season with ground black pepper.
  • Dip in scrambled eggs or buttermilk then to the panko mixture.  Or you can lightly coat the chicken with the Tahini sauce then dip in Panko crumb mixture.  This will make the chicken moist. Place in the prepared baking dish.
  • Bake for 30-35 minutes depending on your oven.  Do not open the oven while baking as heat will escape and requires more time to cook the chicken.  Only check when it’s closer to 30 minutes cooking time if you must.
  • Serve with your favorite salad, pasta, couscous recipe, quinoa, and fried or steamed white or brown rice. Top with the Tahini sauce and more to the side as desired.

Note:  If you are using chicken breast, pound the chicken with mallet first before dipping it in the egg or buttermilk mixture.   Make the necessary adjustment to cooking time since chicken breast takes longer to cook than thighs.  Also, cooking time varies depending on your oven.

If you like this post, don’t forget to Subscribe or Follow to get the latest recipe.  Thank you.

Have a fabulous day everyone!   May you have a romantic evening since it’s Valentines Day!

~Anna B.

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©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Baked Turkey Slider Patties

Note:   If  this recipe or the variations mentioned herein inspire you to use as a guide to create your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Here’s a perfect party food, especially tailgating or barbecue that’s lighter than beef hamburger sliders.  They are delicious, healthier, and easy to prepare.

IMG_20140106_162637_658 I remember a time when we had leftover turkey from Thanksgiving.  I stir-fried the turkey with garlic and herbs such as fresh sage. It was incredibly delicious.  Sage is an excellent herb complement to turkey as well as thyme.  Both are important  elements in this delicious recipe.

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We don’t own a grill at the moment, so I opted for baking these sliders.  I love baking food lately simply because it involves minimal attention.  I just pop them in the oven, put the timer on and done!  However, you can grill or pan-grill these sliders if you prefer.  They’re delicious either way. These are perfect portions for children and adult alike who are on a “portion control” diet; an important concept when you are trying to lose weight.

Ingredients:

  • Ground turkey breast (20 oz./ 1.25 lbs.)
  • 1/2 teaspoon Kosher salt
  • 1/8 cup sage, chiffonade
  • 1/2 cup onions, chopped
  • 1/2 tablespoon thyme, chopped
  • 4 cloves garlic, finely chopped
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon Paprika (optional)
  • red pepper flakes (optional)
  • ground black pepper
  • 2 tablespoons olive oil
  • Sesame oil

Some people don’t like paprika or spicy food, so you can omit them if you prefer.  For juicy sliders, do not overcook the patties.

Preparation Methods:

  • Place the ground turkey in a medium bowl.  Set aside.
  • Heat skillet over medium heat and coat with 2 tablespoons olive oil when hot.
  • Add the garlic and onions and saute until garlic turn brown and onions are translucent.  Add sage and thyme and cook just until fragrant. Remove from heat.
  • Add into the bowl with turkey along with the red pepper flakes and mix to combine.  Season with salt and pepper.
  • Portion the mixture into small patties about 2 tablespoonfuls each.
  •  Place them on a baking dish coated with baking spray.  Lightly drizzle each patties with Sesame oil.
  • Bake at 425 degrees for 20-25 minutes depending on your oven.
  • Serve on small buns, ciabatta, or focacia with all your favorite toppings or additions such as a slice of tomato, cheese, thinly sliced onions rings, lettuce and barbecue sauce or ketchup.

VARIATIONS:

You can also use this recipe for turkey meatballs appetizer, for  spaghetti or any pasta dish, or turkey balls sandwiches.

Enjoy!

©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Meatless Bibimbap Rolls

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Quinoa, scrambled egg whites, watercress, pickled cucumber, bean sprouts, and kimchi in rice paper wrappers.  Meatless but packed with protein  and fiber.  Oh, so good!

This idea had been in my mind for a while and would not just go away, so I decided to blog about it.  As soon as I discovered quinoa and its benefits, I thought of substituting rice in Bibimbap recipe with quinoa and eggs whites instead of  whole eggs, omit the meat and wrap them with rice paper.  I can make them ahead of time, cover with damp cloth and just grab one whenever I get hungry.  But, I dismissed the idea because I didn’t feel like making them at that time.   However, I am constantly reminded of it that I finally made them today.  A perfect, healthy “grab-and-go” food.  These healthier version of Bibimbap is sure a crowd pleaser among Asians and a new favorite to vegetarians. 🙂

You can omit the kimchi if you don’t like it spicy.   The good thing about kimchi is you can store it in the fridge for  a very long time.   As for the other ingredients, I have some leftover rice paper wrappers that’s taking up space in my pantry and I really don’t want to keep them for a very long time.   I didn’t add any red pepper paste simply because I didn’t have any,  but still tasted good without it.  The seasonings in watercress, pickled cucumber, kimchi, and eggs were sufficient for me, but you can add the paste if you prefer or serve it on the side.  You can either have them as an appetizer, lunch, snack, or if you are adventurous like me, you can have them for breakfast as well.  🙂

A good variation for meat lovers is to add beef cooked in bulgogi sauce or chicken, tofu, and shrimp for seafood bibimbap.  🙂

Ingredients:

  • 3 egg whites, scrambled
  • olive oil
  • 1 bunch of watercress
  • Sesame oil
  • Cooked quinoa
  • Sesame seeds
  • salt to taste
  • store-bought pickled cucumber
  • prepared bean sprouts
  • prepared Kimchi
  • Rice paper
  • A bowl (large enough to fit the rice paper wrappers) of warm water
  • Red pepper paste (available at Asian food markets)

Preparation Methods:

  • Heat skillet over medium heat and coat with Sesame oil when hot.  Add the watercress and stir-fry until somewhat wilted.  Season with salt and sprinkle with Sesame seeds.  Remove and set aside.
  • In a separate skillet over medium heat, cook the eggs using the olive oil and season with salt.  Remove and set aside.
  • Make the Bi Bim Bap rolls.
  • Working one at a time, moisten rice paper by  dipping it in warm water.  Remove and place in a clean surface or a cutting board.
  • Fill and layer the quinoa, eggs, watercress, cucumber, bean sprouts, kimchi and red pepper paste.
  • Fold the rice paper wrapper over and roll once.  Fold both sides and roll all the way.  Lightly press down to seal the roll.
  • Cut in half or as is.  Share and enjoy! 🙂

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Super Easy Tofu Salad

I want to share this super easy vegetarian dish I brought to a gathering three weekends ago.  It was a very light, refreshing, and flavorful salad and everyone liked it.  This salad is also great with spinach or Romaine lettuce, dried cherries and cheese.

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Ingredients:

  • 2 (14 oz.) firm tofu, cubed in bite pieces
  • yellow and red cherry or grape tomatoes
  • 3/4 cup prepared pesto sauce
  • fresh basil leaves, coarsely chopped
  • salt and pepper to taste

Combine all ingredients in a bowl and toss to incorporate.    I told you it’s super easy.  Enjoy. 🙂

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©annascuisine.wordpress.com (2014-2015)   Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Pesto Tomato and Quinoa Salad

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

These tomatoes are so brilliantly red, sweet, and delicious and were handpicked right from the vine.   They looked very ripe, but still have the crunch when you take a bite which is really refreshing.  You can also use this salad as stuffing for grilled cheese sandwich, which by the way, the best stuffed grilled cheese sandwich I’ve ever had.  See recipe below.

I have been circling around the kitchen trying to look for something to eat for breakfast.  I see oatmeal, pancakes, cereal, just the typical food everyone normally consumes everyday.  But, I wanted something refreshing without leaving me that feeling of “I want something else”.  Then I saw these brilliantly red tomatoes screaming to be eaten.  However, they looked too beautiful to eat.  :D

I normally use tomatoes when I make salsa or sandwiches for my family, but that’s going to be a lot of sandwiches if I have to use all these tomatoes.  I don’t have that many people to feed.  I don’t feel like making salsa today either.

While I was cooking an egg for breakfast,   I remember my mother would always make tomato salad to complement eggs and seafood anytime of the day.  It was so refreshing and I thought it would go very well with the boiled egg.  Then the quinoa and pesto came to mind.  When I’m a bit downcast, I cook and eat rice with anything.  It’s my “go to” comfort food in time like today.  To substitute rice, quinoa would be it.  I bought some “ready-to-eat” quinoa the other day and it would be a perfect addition to the tomato salad and the basil pesto as the perfect seasoning.  A superb outcome.  This would be a great side dish to seafood and chicken or better yet, stuffing in between grilled cheese sandwich.  🙂

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Ingredients for the salad:

  • 1 serving of cooked quinoa
  • 1/2 cup basil pesto
  • 3 large vine ripe tomatoes
  • 1 boiled egg
  • salt and pepper to taste

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Preparation Methods:

Cut the tomatoes in bite pieces.  Place in a bowl.  Add the basil pesto.

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Mix until well incorporated.

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Add the quinoa.

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Mix well to combine.

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Serve with boiled eggs.   Smile it’s good for you :)

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Stuffed Grilled Cheese Sandwich

Ingredients:  2 slices multigrain bread, 2 tablespoons pesto basil, 1 slice cheddar cheese, 1 creamy white cheese, pesto tomato and quinoa salad, butter.

Preparation Methods:

  • Butter one side of bread.  Add and layer pesto sauce, white cheese, cheddar cheese, tomato and quinoa salad and another  creamy white cheese.
  • Place the bread with the butter side down on the skillet and cook over very low heat.
  • Put the other bread on top of the cheese.  Press down the bread to flattened (Panini style) while cooking.   When the bread at the bottom turned brown, butter the top side of the bread. Flip over to the other side.
  • Cover the skillet with a lid.  (This will melt the cheese faster)
  • Brown until the cheese is all melted.

I was supposed to give my husband the other half of the sandwich, but it was so good I ended up eating the entire sandwich. 😀

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As I was editing/proofreading my post, my husband saw the pictured above. He asked why I didn’t make one for him.  I scrolled back up and had him read my comment (above the picture).  He said he really wanted one because it looks so good.  To compensate, I went down to the kitchen and made one.  Fortunately, I had one scoop of the tomato and quinoa salad left. I used a slice of white bread and a slice of multigrain bread.  He’s eating it as I try to finish this post. 🙂  Here’s the other half of what I’ve made for him.   This gives me an idea about breakfast tomorrow.  Mmm…I’m definitely making it!  🙂

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Peach and Coconut Smoothie

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Even though the temperature may get cooler during autumn, there’s never a bad time for a smoothie.   Here’s yet another nutritious and easy smoothie recipe.

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Ingredients:

  • 1 organic peach low-fat yogurt
  • 1 cup ice cubes
  • 1/2  fresh peach
  • 3/4 cup coconut milk (45 calories per 1 cup)
  • 1/4 cup coconut sport strings (optional)

Add all ingredients in a blender and blend until smooth.  Enjoy. 🙂

Warm Tilapia Salad

I was supposed to publish this last night, but I was just too sleepy.   Anyway, here it is!  🙂

What’s for dinner?

Seasoned pan-grilled Tilapia fillets with green veggies tossed in poppy seed dressing.    Ooh la la!  🙂

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I like to prepare healthy dishes without sacrificing taste for substance.  This recipe would make you want to  eat the entire bowl because it’s so flavorful.  It’s not boring so to speak.   🙂

Ingredients:

  • 4 fl. measuring cups of cut Romaine lettuce
  • 1 fl. measuring cup broccoli florets
  • 3 seasoned Tilapia fillets, cut in small pieces
  • 2 tomatoes, seeded and cut diagonally
  • 1/3 of Italian cucumber, thinly sliced
  • 2 tablespoons bacon bits
  • kalamata olives (omit if you are counting calories)
  • salt and pepper to taste
  • Briana’s Poppy seed salad dressing (a must brand)

Preparation Methods:

Sprinkle cut Tilapia fillets with roasted garlic seasoning, salt and pepper.  Set aside.

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Heat oil in skillet over medium heat and add the tilapia when hot.   Cook until brown about 1 minute.  Turn and cook on the other side until brown.

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I almost forgot to take a photo.  I started removing the fillets from the pan, lol.   Anyway, set aside cooked Tilapia fillets.

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Put the lettuce, broccoli, tomatoes, olives, bacon bits, and cucumber in large salad bowl.  Drizzle with the poppy seed dressing and toss to combine.  Place warm tilapia over salad and serve immediately.   Enjoy!

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Bi Bim Bap (or Bibimbap), The way I like It

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Here is my favorite Korean dish that’s been screaming to be posted.  I made this back in 2011 when I returned from attending our 25th year high school reunion.  I was so excited.  I finally got to see my high school classmates.  It was a brief reunion and not all of my classmates were able to attend.  It was a happy and somber reunion.  Happy for the opportunity to bond with some of my classmates.  Somber to learn some of our classmates had passed on.

I was first introduced to Bi Bim Bap when I flew with Korean Airlines.  I was intrigued by it because most of the passengers had it as their dinner.  I ate something else, but wasn’t crazy about it.  The person sitting next to me was eating the Bi Bim Bap.  The woman really enjoyed it.  So, I asked “is it good? What is it made of?” She replied, “Oh, it’s just vegetables, meat, and rice and you mix them all together with red pepper paste.  It’s really tasty and very popular among Koreans. You should try it. ”   I said,  “Oh, really?” “Okay, I will try it next time”  So, before the plane landed, I tried one.   Oh, my goodness!  It was delicious.  I think it was the mild paste that made everything so tasty.  Unfortunately, you can’t find any mild red pepper or chili pepper paste at any Asian store.  But, I didn’t care.  Bi Bim Bap is one of my favorites since then.

Returning to the United States, I flew with the same airline and I had Bi Bim Bap to my heart’s content. 🙂  When I got home, all I wanted to eat was Bi Bim Bap.  I craved it so much I went to an Asian store and bought all the necessary ingredients.  I’ve had it many times for lunch and dinner.  😀

The Bi Bim Bap I had was made with ground beef.  I like Bi Bim Bap with shredded beef cooked in Bulgogi sauce, Shitake mushrooms, pickled cucumber, fresh watercress and bean sprouts cooked in Sesame oil.  I would have added kimchi too, but the Asian store was only selling them in large containers at that time, so I didn’t bother.  I also didn’t add any eggs for obvious reason.  I was trying to minimize my calorie count.

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Ingredients:

  • 1/4 lb. shredded beef
  • a handful of bean sprouts
  • 1/4 cup pickled cucumber
  • 2 liquid measuring cups  of fresh watercress
  • Sesame oil
  • 1/4 dry measuring cup Bulgogi sauce (available at Asian stores)
  • Red pepper or chili pepper paste (available at Asian stores)
  • kimchi (optional) (available at Asian stores)
  • 1 egg, soft boiled or over easy (optional)
  • 2 tablespoons olive oil; divided
  • 1 teaspoon Sesame seeds
  • Salt to taste
  • Steamed white rice or brown rice

Directions:

  • Heat olive oil in skillet over medium heat.  Add the shredded beef.  Stir-fry until brown.  Add the bulgogi sauce and cook until caramelized.  Set aside.
  • In a separate skillet, add sesame oil when hot.  Add the bean sprouts and stir-fry until tender.  Remove and set aside.  In the same pan, add the watercress and stir-fry until somewhat wilted.  Remove and sprinkle with sesame seeds.  Set aside.  Add the Shitake mushrooms and salt. Stir-fry until the mushrooms are tender about 3 minutes.*
  • Cook the egg.  If I want to add an egg in my Bi Bim Bap, I would want it soft boiled.  But if you prefer, you can cook it over easy in a skillet by using the remaining olive oil.
  • Assemble the Bi Bim Bap.
  • Scoop white steamed rice or brown rice and place at the bottom of a bowl as the first layer.  Arrange the cooked shredded beef, watercress, pickled cucumber, Shitake mushrooms, and kimchi on top of rice.  Add the egg on top as your third layer.  Serve with red pepper paste.

How to eat it

Add the red pepper paste and mix everything together until it’s well incorporated.  Make sure you have a glass of ice water.  You are going to need it.  The red pepper paste is very spicy.  🙂   Enjoy!

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Quick and Healthy Breakfast

School will starts tomorrow and there’s going to be a time where I won’t be able to cook daily.   Some people will end up grabbing something unhealthy from time to time.  This is my emergency breakfast, lunch, or snack and I just want to share with you all.   You can add protein powder if you prefer, but I make it without it.  The protein in the yogurt is sufficient for me.  It has 13 grams of protein plus the protein in almond milk.  You can make this ahead of time and place it in the refrigerator and just grab it when you get hungry.

I normally open up a can of pureed pumpkin and transfer it to a container and put it in the refrigerator until I need it.  One can of pureed pumpkin will last me the entire week or less if I make my other favorite breakfast recipe (see below).  It really helps, especially when I am so hungry and want something quick and healthy.   If you don’t want a canned pureed pumpkin, you can always make it from scratch to take advantage of the abundance of pumpkins this fall.  You can also omit the pumpkin if you prefer.  It’s delicious either way.

Depending on the protein powder you use, one scoop of  vanilla flavor whey protein powder is normally around 140 calories.  You can check it out here for more information.

Ingredients:

  • 1 Chobani low-fat Pineapple Greek yogurt (160 calories, 2.5 grams of fat, 13 grams of protein)
  • 2 tablespoons canned pumpkin puree
  • 3/4 cup unsweetened almond milk (30 calories per 1 cup)
  • dash of cinnamon and nutmeg
  • protein powder (optional)

Mix all ingredients in a tall glass. Stir and enjoy.

For calories information, click the link below.

http://www.calorieking.com/foods/calories-in-pie-filling-pumpkin-canned_f-ZmlkPTY4MDk3.html

Here’s my other favorite breakfast:  1/4 cup pureed pumpkin, 3/4 cup almond milk, dash of nutmeg and cinnamon, and 1 scoop protein powder. Blend and enjoy.

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Cheesy Steak Sandwich

Everyone knows what a steak sandwich is.   One would immediately think it’s shredded beef seasoned and cooked with onions and bell peppers placed in between a hoagie roll with mayonnaise and cheese. However, so many think that it’s very complicated to make.  You have no idea how easy it is.

When it comes to making a steak sandwich, I’d rather prepare it at home rather than buying one.   I can’t eat steak, but I love a steak sandwich with lots of onions and bell peppers and smothered with cheese.  I dislike it when the cheese is just placed at the bottom or on top layer of the sandwich.

I have been preparing it this way for as long as I can remember; so cheesy and so appetizing you just want to devour it!   Mm-mm…good!

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Okay, let’s make it.  Prepare the ingredients.

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*Note:  Depending on the heat of your stove, cooking time may require adjustments.

Ingredients:

  • 1 bag with four pieces of frozen shredded sirloin steak plus 1 piece ( available at Costco. )
  • 4 slices of Havarti cheese or Provolone cheese
  • 4 pieces of mushrooms, sliced
  • 1 medium onion, sliced lengthwise
  • 1/2 green bell pepper, sliced lengthwise
  • 1/2 red bell pepper, sliced lengthwise
  • 1/2 orange bell pepper, sliced lengthwise
  • 2 hoagies rolls
  • salt and pepper to taste
  • mayonnaise (optional)

Cooking Instructions:

Heat a skillet with a lid over medium-high heat and add the shredded beef.  Add salt and pepper to taste.

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Cover and let cook for 7 minutes* or until the shredded beef sweats and turns brown.

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Remove the lid and separate the beef. Cover. Let cook for 2 minutes.

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Remove the lid.  Push the cooked shredded beef to the side of the skillet.

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Wipe the skillet with paper towels to remove excess fat.

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Turn down heat to medium and add the mushrooms and cook for 2 minutes.*  Then, add the onions and bell peppers.

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Stir-fry for two minutes.  Cover and let cook for additional 2 minutes.*  Turn off heat.

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Add the cheese.

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Cover for 1minute or until cheese melts.

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I wish I took a picture, so i could show you how cheesy it was, but the cheese was melting so fast I didn’t want it to melt to a point where it will end up at the bottom of the pan.

Immediately, scoop the cooked shredded steak with melted cheese and place in between the hoagie roll with mayonnaise.

I bet you feel hungry just by looking at it.  I could see you salivating.  Okay, go make it to appease your hunger.  Enjoy!  🙂

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