Philly Cheesesteak Burgers

I love sauteed onions and peppers. I'm really not sure why, but I just love them. I'm always trying to find ways to incorporate them into a meal (even breakfast!). I love Philly Cheesesteaks, but I think it's a huge pain to try to prepare the meat (buy it, wrap it, freeze it, shave it - in theory)... so, how could I eat onions and peppers without having to make a philly cheesesteak?

The answer came to me in a culinary vision: Philly Cheesesteak BURGERS. Why haven't I ever heard of these before?! Anyway, they're delicious. Relatively easy, pretty messy - but what delicious food isn't?!

Give these a try! Saute a big pan of onions, peppers, and mushrooms - whichever type you prefer. (I used yellow onions, green bell pepper, and cremini mushrooms.) Make yourself a burger in whatever manner you prefer (I broil them with a touch of Montreal Steak Seasoning), and add provolone cheese on top. Toast your buns, and prep them for the burger - I think every Philly should have mayo, lettuce, and tomato, but I really like my veggies. Assemble the burger and enjoy. I served it with fresh boiled corn on the cob and it was a gigantic hit!

Double-Crust Jumble Berry Pie

Confession: I've never made a pie before. Well, before I made this one, anyway.

So my dad really loves pie (that was the standard dessert at his house, so there's a real element of comfort for him) and I love buying fruit at Costco and Sam's. It's got this ridiculous Siren Song... it's so beautiful and shiny and those deep beautiful colors and such reasonable prices and just think of ALL the endless possibilities! .... sooo, I always have lots of fruit in the summer. But unless you eat only fruit (hello, "skitters" as they say in The Grapes of Wrath!) or you have a (usually unhealthy) fruit dip for encouragement, you need another vessel to get the fruit to your mouth.

Enter the Double-Crust Jumble Berry Pie.

Made with strawberries, blackberries, and blueberries (though you could really add any fruit you like), my dad declared this one of the best pies he had EVER eaten. That's a pretty big statement coming from a man who grew up on pie. The best part? It's easy. And I mean... EASY. Even for someone who had never made a pie before!

Give this baby a shot! You (and those who eat with you) will be glad you did. And if you, too, answer to the siren song of the fruit section at your local wholesaler, you'll feel much better about your purchases. :)

Double-Crust Jumble Berry Pie (adapted from Fine Cooking)

1 c. sugar
2 Tbsp. cornstarch
2 Tbsp. quick-cooking tapioca
1/4 tsp. salt
6 c. washed and dried mix of blackberries, blueberries, raspberries, and quartered strawberries
1 Tbsp. unsalted butter
1 pkg. refrigerated pie dough (2 9-inch rounds)

In a large bowl, mix together sugar, cornstarch, tapioca, and salt. Add the berries and toss until berries are evenly coated. Meanwhile, line glass pie plate with one round of dough. Pile berries into dough-lined pie plate, sprinkling any remaining dry ingredients on top. Dot surface with butter, cover berry mixture with second pie crust, and seal edges.

Cut 5 or 6 slits in the top crust to let steam escape while cooking. Place pie in refrigerator 15-20 minutes; heat oven to 400° F. Put pie on a baking sheet and bake for 15 minutes; reduce temperature to 350° F. Continue baking until crust is golden and the filling juices that are bubbling through the vents and edges are thick, glossy, and slow, another 50-60 minutes. Cool the pie completely, then reheat slices slightly before serving.

Note: You can make your own pie crusts if that's your thing. As for me, it's not quite my "thing" yet - but when I get good at it, I'll let you know, and share my secrets.

Spiced Pork Chops with Mango-Lime Salsa

I love summer food! Fresh vegetables and fruits, grilling out, my new HERB GARDEN - summer is such a great time for food! (Well, let's be honest, ANY time is a good food time, but summer is extra great!)

This is a very delicious dish. It's super quick and easy, and the salsa is to die for!

I cooked these on the stove top, but should you decide to fire up the grill, that would work perfectly too. Either way, give this one a try! 

For the salsa:
1 ripe mango, pitted, peeled, and cut into small dice
2 plum tomatoes, seeded and cut into small dice
1/4 c. small-diced red onion
2 scallions (white and light-green parts), thinly sliced
3/4 c. loosely packed, roughly chopped fresh cilantro
1/4 c. fresh orange juice
2 Tbsp. fresh lime juice
1/2 tsp. Tabasco
Kosher salt, to taste

For the chops:
1 Tbsp. each cumin seed, coriander seed, ground dried chipotle or ancho chile powder, salt, and pepper
4 bone-in, center-cut pork chops (1 to 1-1/2 inches thick)
2 Tbsp. olive oil

Combine all salsa ingredients; toss gently to combine. Combine spices for pork chops. Pat chops dry and rub each side evenly with spice mixture. Heat olive oil in a very large sauté pan over medium-high heat until hot but not smoking. Cook chops until well browned on one side, 3-5 minutes. Turn and cook the other side until meat is done, 2-4 minutes. Transfer chops to a plate, tent with foil, and let rest for 3-5 minutes.

Finals Food

It happens to the best of us. It's at this time of year that I start throwing things together in an attempt to get some sort of nutrition in as I cram for finals. 

If you find yourself in a bind and knowing you need to eat more healthy foods (let's face it, we all need extra help... Cafe Rio can only provide so much nutrition), give these a whirl. I promise they're quick and easy, and give you at least a serving of vegetables. Clean-up is quick too.

Chicken and Biscuits Casserole

1 can cream of mushroom soup
1 c. sour cream, divided
2 c. chopped cooked chicken (if using raw, allow to bake for 45-60 minutes and drop biscuits on top after 15-20 minutes)
16-oz. pkg. frozen mixed vegetables
1 c. shredded mild cheddar cheese
2 c. Bisquick mix
6 Tbsp. milk

Preheat oven to 375° F. In a 9x13 dish, mix soup and 1/2 c. sour cream, then add chicken, veggies, and cheese. Mix together Bisquick, 1/2 c. sour cream and milk to form stiff dough; drop into 6 mounds over chicken mixture. Bake 35 minutes, or until biscuits are golden brown and chicken mixture is hot and bubbly.

Chicken and Biscuits Casserole

Sausage Omelette

(Brown country sausage with chopped onions and peppers; add beaten eggs and allow to set; fold onto plate and immediately put cheese on top to melt.)

Chocolate Brownie Peanut Butter Mousse Pie... with Chocolate Ganache

This pie is gorgeous and delicious, and WAY easier than you'd think!

There ARE a lot of steps, but it isn't terribly time consuming, and you can split the steps up over a day or two so it isn't too bad. And besides, who doesn't like chocolate and peanut butter?!

Mmmmm.

Chocolate Brownie-Peanut Butter Mousse Pie

1 box brownie mix*, plus ingredients to make according to package directions
3/4 c. smooth peanut butter
4 oz. cream cheese, softened
1 tsp. vanilla
3 Tbsp. milk
1/2 c. powdered sugar, sifted
2/3 c. + 1/2 c. heavy cream, chilled, divided
1/2 c. dark chocolate chips
Special equipment: 9" springform pan

Preheat oven to 350*. Line springform pan with foil and grease foil. (I take the bottom piece out, put a big square of foil over it, then clamp the top piece on with the foil still sticking out. It makes removal infinitely easier.) Prepare brownie mix according to package directions. Pour into springform pan and bake 55-60 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely. Meanwhile, make peanut butter mousse. With an electric mixer, beat together peanut butter, cream cheese, vanilla, and milk until smooth (ish) and fluffy. Add powdered sugar and beat together. In a separate bowl, beat 2/3 c. heavy cream to stiff peaks. Working in batches (it should take 3-4 times), fold whipped cream into peanut butter mixture. Cover and chill for at least one hour.

LEAVE BROWNIE IN PAN. Smooth peanut butter mousse evenly over cooled brownie. Cover and refrigerate at least an hour (preferably 3-4 hours or overnight). When ready to serve, run a knife around the edge of pan, unclasp and remove top portion. Using foil handles, lift brownie from bottom portion of pan and place on serving platter.

Make ganache: Heat 1/2 c. cream in microwave until almost boiling. Pour over chocolate chips and leave until chips are totally melted. Stir together until smooth and glossy. Pour into plastic baggie, snip off one corner, and drizzle over pie. Drizzle extra ganache over individual pieces of pie if desired.

*Yep, I totally cheat here. I haven't found a homemade brownie recipe that I think is significantly better than the boxed. I use Betty Crocker Fudge Brownie mix, and just mix according to the package directions.

Potato Chowder - Slow Cooker!

This potato chowder is amazing for two reasons: it's incredibly delicious, and it's incredibly easy. (Not everything has to be healthy, right? Especially when it's comfort food? ...that's what I tell myself anyway. And besides, this iteration is WAY healthier than so many other potato chowder recipes!)

Whenever I know I'm going to have a long day and I won't want to cook at the end of it, I get this started in the morning. It needs to cook for at least 8 hours, but it's so worth the wait!

Serve this delicious chowder with pepper, shredded cheese, crumbled bacon (I cook mine in the microwave for easy cleanup and fat drainage), and snipped chives for that mild onion flavor.

While I LOVE this soup in the winter or on a cold rainy day, there's NEVER a day that I make it and wish I had made something else. By the way, for those following the picky palate of my brother, he LOVES this one. (It probably has something to do with the bacon, but hey - he still loves it!)

If you have any leftovers, they're delicious the second day. Past that I wouldn't know - they don't last around here!

Slow Cooker Potato Chowder

8 c. peeled, diced potatoes (about 5 large russet potatoes)
1/3 c. chopped onion
3 (14-oz.) cans chicken broth
1 can cream of chicken soup
Pinch salt
1/4 tsp. pepper
8-oz. package cream cheese, cubed
Bacon (cooked and crumbled), shredded cheese, and snipped chives, for garnish

In a slow cooker, combine the first 6 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Turn slow cooker to high for 15-20 minutes to help melt cream cheese. Garnish with bacon, cheese, and chives, if desired.

Minestrone (Italian Soup with Pasta)

I've mentioned before that my dear brother (with whom I live) is a very picky eater. In fact, picky doesn't begin to describe it. So whenever I make a dish and he turns around and says, "This is good! ....I would eat this again. ....Yeah, you can make this again," I KNOW I have a winner! This soup really is very delicious and incredibly healthy! I've marked it as a vegetarian dish because 1) most of us aren't strict vegetarians and 2) bacon/pancetta doesn't count as meat if it's only used as a flavoring, right?! ;)

This dish does require a bit of prep work, but because there's a 6-8 minute lapse between adding the onion/carrot/celery mix and the zucchini/potato/bean/tomato mix, it's pretty easy to get everything put together.

Also, this makes a TON of food. I have a 4.5-quart Le Creuset (mmm... I LOVE my dutch oven! But that's for a later post), and it was literally full to the brim - look at the last picture! That's about 18 cups of soup, in case you weren't counting.

I also love that this dish has pasta in it. If I had more room in the pot, I would have added more. As it is, the dish was still delicious and I can't wait to devour those leftovers.

Just look at all that food!!!

I served this soup with crescent rolls (yep, the kind from the tube... we love them around here) but it would easily stand alone or go with a salad or a grilled cheese.

Try this soup! You'll be glad you did.

Minestrone

1 c. (4 oz.) ditalini pasta, cooked to al dente, tossed with olive oil (to prevent sticking)

Extra-virgin olive oil
6 c. chicken stock
1/4 lb. pancetta*, diced
6 medium garlic cloves, minced
1/4 tsp. red chile flakes, or more or less to taste
2 c. finely chopped yellow onions
1 c. small-diced celery
1 c. small-diced carrots
1/2 tsp. dried thyme or rosemary, crushed
14-oz. can cannellini beans, drained and rinsed
14½ -oz. can crushed tomatoes
4 c. small-diced zucchini
2 c. small-diced, peeled russet potatoes
Salt and freshly ground black pepper
1 c. freshly grated Parmesan

In a 6-qt. saucepan over high heat, heat 2 Tbsp. oil. When the oil is hot but not smoking, add pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and chile flakes; cook 1 minute. Lower heat to medium and add onion, celery, and carrots. Cook until vegetables are soft, 8 to 10 minutes, stirring occasionally. Add herbs. Raise heat to high. Add beans, tomatoes, zucchini, potatoes, and chicken stock; bring to a boil. Lower heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming off any foam. Season generously with pepper. Add salt, to taste. Just before serving, add cooked pasta. Serve warm with Parmesan and olive oil passed at the table.

*Pancetta is essentially an Italian bacon. It is very delicious and you can find it at most deli meat counters. If not, or if you don't want to spend the money, you can easily substitute a few slices of bacon, diced.

Homemade Oatmeal - with pictures!

So I'll admit upfront that oatmeal just doesn't photograph well. But is delicious and healthy (except when you choose the mix-ins that I do!) and I'm convinced that seeing pictures will make you want to try it. :)

Start with steel-cut oats - look for them in a package like this, or find them in a bulk bin.

This is what steel-cut oats look like - not exactly what you're used to!

Mix 1 1/2 oz. oats and 3 oz. water in a small saucepan and simmer for about 20 minutes with a pinch of salt.

Pick your mix-ins. I, for one, like my breakfast to taste like dessert, apparently.

Oh, my.

Finished product.

Try it - you will NEVER go back to that packaged stuff again!

Homemade Oatmeal

3 oz. (1/2 c.) steel-cut oats (NOT ROLLED!)
12 oz. (1 1/2 c.) water
1-2 Tbsp. butter or cream
Pinch salt, or to taste
Toppings/Mix-ins (brown sugar, maple syrup, raisins, chopped apples, cinnamon sugar, sliced strawberries or peaches)

Mix oats and water. Bring to a simmer and simmer, covered, for 25 minutes, stirring occasionally. Add butter and desired mix ins and enjoy!

Rigatoni with Spicy Tomato-Vodka Sauce

This is a celebration of Meatless Mondays! I'm really loving cutting the meat out of my diet once a week - I feel so much healthier and have a little more of a spring in my step on those dreary days. It also encourages me to eat lots more fruits and veggies.

This is a really delicious recipe but it is so spicy! If you're feeding little ones or if you aren't keen on heat, go easy on the red chile flakes. Also, you can cut the vodka out of this meal with absolutely no problems.

Serve with a simple salad and crescent rolls for a quick, easy, filling meal.

Rigatoni with Spicy Tomato-Vodka Sauce

2 cloves garlic, minced

3/4 tsp. crushed red pepper flakes; more to taste

2 Tbsp. extra-virgin olive oil
28-oz. can crushed tomatoes

3 Tbsp. vodka

1/2 c. freshly grated Parmigiano Reggiano

1/4 c. chopped fresh parsley (can use curly or flat-leaf)

3 Tbsp. heavy cream

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

3/4 lb. rigatoni (about 4 cups)

Bring a large pot of well-salted water to a boil. Meanwhile, in a large saucepan over medium-high heat, heat the garlic and red pepper flakes in the oil until they’re fragrant and sizzle steadily for about 30 seconds. Add the tomatoes and their juices and the vodka, and bring to a boil. Then reduce the heat to a steady simmer, cover with the lid slightly ajar, and cook to intensify the flavors and reduce the sauce slightly (by about one-quarter), 10 to 15 min.

Stir in 1/4 c. Parmigiano, parsley, cream, salt and pepper, and more red pepper flakes if you like. Simmer to incorporate the cream and reduce the sauce slightly, about 5 min. Reduce the heat to low, cover, and keep warm.

Meanwhile, cook the pasta to al dente, 10 to 12 min. Drain well and return the pasta to its pot. Add the sauce, set the pot over medium heat, and cook, stirring, to let the pasta absorb some of the sauce, 1 min. Serve immediately with the remaining 1/4 c. Parmigiano, and extra parsley.

Italian Mini Meatloaves with Mac & Three or Four Cheeses

This is a really delicious way to incorporate some veggies into your burgers, and this is a quick meal, too. Plus, you'll be so amazed at how easy it is to make homemade macaroni and cheese. This one adds the extra special touch of herbed breadcrumbs on top, and then broiled to toast them. Yum!

Homemade mac and cheese with herbed breadcrumbs

Mini-meatloaves with onions, peppers, garlic, breadcrumbs, tomato paste... yummm!

Seriously, so delish! These meatloaves don't need ANY ketchup. :)

Italian Mini-Meatloaves

1 1/3 lbs ground sirloin
1 large egg, beaten
2/3 c. Italian bread crumbs
3/4 c. grated parmesan, divided
1/2 small green pepper, chopped
1 small yellow onion, finely chopped
4 cloves garlic, chopped
3 Tbsp. tomato paste
Salt and pepper
2 Tbsp. extra-virgin olive oil

Preheat oven to 425° F. Place meat in a bowl. Make a well in meat. Fill well with egg, bread crumbs, 1/4 c. parmesan, green pepper, onion, garlic, tomato paste, salt and pepper. Mix meat and breading, and form 4 individual oval meat loaves, 1 inch thick. Coat loaves with olive oil and arrange on a baking sheet. Roast 18-20 minutes.

Italian Mac and Three Cheeses

1 lb. dried cavatappi pasta
2 Tbsp. butter
2 Tbsp. all-purpose flour
2 c. milk
2 c. shredded sharp cheddar cheese
1/2 c. shredded asiago cheese

1/2 c. freshly grated parmesan cheese
Salt and freshly ground black pepper
1/2 c. Italian bread crumbs
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh chopped thyme leaves
2-3 Tbsp. chopped rosemary leaves
1/4 c. chopped flat-leaf parsley

Put a large pot of water on to boil. When boiling, salt water generously and add pasta. Cook until al dente. Melt butter in a saucepan and add flour. Whisk in milk and bring to a bubble. Thicken milk, 2-3 minutes. Add cheeses: cheddar, asiago, parmesan and 1 tsp. black pepper. Stir to melt cheeses (not with a whisk). Add salt to taste. Drain pasta; combine with melted cheese sauce and transfer to a 9x13 baking dish. Place bread crumbs in a bowl and add olive oil and herbs. Top pasta with bread crumb mixture. Place under a broiler and brown breadcrumbs, 2-3 minutes.

AJ's Baked Potatoes

I've posted this recipe before, but now you get to see the pictures! The orange in the background is a salad heavily dosed with shredded carrots (gotta make up for the barbecue covering my baked potato). These are delicious, quick, and easy!

My potatoes were little guys and I was hungry, so I made two. :)



Mmmm. And then you mix up the sauce and the shredded pork....

Do you see the cheese underneath? There's also butter and s&p, but you can't see that.

Heaven.

Try this for the manly man in your life.

BBQ Baked Potatoes.

1 pkg pork short ribs
1 bottle Famous Dave's Rich & Sassy BBQ Sauce
4-6 Idaho potatoes, scrubbed clean
Salt and Pepper
Toppings: Shredded cheese (whatever your favorite is), Sour cream, Butter, Chives, BBQ sauce

In the morning, throw all the ribs and 1-1.5 cups BBQ sauce into a slow cooker (eyeball measurement - enough to cover ribs). Turn to LOW and cook 7-8 hours (up to 9-10 if needed). 1 hour before you're ready to eat, sprinkle the potatoes liberally with salt and pepper (may need to wet potatoes to get S&P to stick), wrap in foil, and bake in a 500* F oven for an hour. 15 minutes before potatoes are done, pull the ribs out and shred, discarding fat. (You can skip this step if you're feeling lazy, and just let everyone shred their own.) Add another 1/4-1/2 c. BBQ sauce if needed. There are two ways to serve:

Martha Stewart way: Once potatoes are done, allow to cool. Cut tops off potatoes, scoop out flesh, mix with toppings and BBQ, stuff into potato, add more toppings on top, replace potato top, and bake at 350* for another 10-15 minutes or until heated through.

Sarah way: make a "Build Your Own" potato bar. Set everything out and let everyone go to town building their own.

Grown-Up Grilled Cheese

I love a good grilled cheese. Sometimes there's nothing better than a simple few pieces of white bread and a Kraft single. But on cold winter days, I absolutely love a grown-up grilled cheese.

Start with a loaf of rye bread.

Add a few pieces of good yellow cheddar (I use Boar's Head Vermont Yellow.)

Add a few pieces of sliced pickle. (I take a whole Claussen kosher dill and slice it thin.)

Top it with a buttered piece of rye. (I also use whole grain mustard on one side... lots of it.)

Toast to golden brown perfection.

Add fruit, to make yourself feel better about all that cheese.

Cut in half, so you can see the gorgeous melted cheese.

Enjoy.