Saturday, July 11, 2015

Philly cheesesteak stuffed peppers



What's for supper?
What's for supper?
What's for supper?

This is always in my head.  I never know
what to cook pretty much until I go to the
store and look at the meat counter.  Something
usually jumps out at me.  But it is still a 
pain in the butt to wonder what to cook.  
I don't wanna cook something crappy and 
think, dang I wish I would have cooked something
else!

So these peppers were on my Facebook page 
and man they looked yummy!
I could tell I would like my pepper done more than
the one in the picture on Facebook, but nonetheless,
they looked worth a try!

Stuffed Philly cheesesteak peppers

6 oz fresh sliced baby bella mushrooms
1 medium onion chopped
4 T butter
roughly one good sized steak sliced thin
steak seasoning
3 large peppers
9 pepper jack cheese slices

Preheat oven to 375 degrees.  Season steak strips well and set aside.  Cook the butter, onion and mushrooms in a large skillet over medium heat for about 20 minutes or until fairly translucent.  Add steak and cook just until barely done.  I wanted my peppers a little more done, so I cut them in half and cored them and placed them in the microwave on defrost for about 7-8 minutes.  This seemed to make them a little more tender.  Dry them off well and put them into a casserole dish and place 1/2 slice of cheese in each then top with the steak and mushrooms. 


 Top each with a slice of cheese.  Cook in the oven for about 25-30 minutes until cheese is melted and slightly browned.  



Ok, now my tasting opinion.  These had a great flavor, but for my taste, next time I will just saute the peppers all sliced up with the other veggies.  It would be awesome over a bed of rice or on a hoagie bun.  The pepper jack was yummy but actually was a little spicier than I usually can handle.  Next time I would probably do a provolone or sharp cheddar with about half the pepper jack.  All in all, great flavors though!

Love what you eat and eat what you love! :)





Wednesday, July 8, 2015

Jalapeno poppers...are the worth the effort? Yeah.


I am definitely what you would 
consider a get-er-done kind of cook.
When I get in the kitchen, I know what 
I am making, and I make it quickly.
These poppers cannot and do not fall
into my typical category of foods.  They have
to be cut, cored thoroughly, washed, stuffed
and wrapped.  All of this
taking place while coughing, sneezing and 
trying not to cry.  Depending on the hotness of
your jalapenos, which varies all the time.  
This time, I even got some pepper juice 
squirted into my eye...oh joy!

But they are so good.  I think they are even
better cold the next day!  

Jalapeno Poppers

10 large jalapeno peppers
1 pkg bacon (thin works better)
1 pkg cream cheese
sharp cheddar cheese
dash of Greek seasoning

Preheat oven to 375 degrees.
Slice jalapenos in half and scoop out all the seeds and gill.  Wash peppers thoroughly and pat dry.  Fill each half with some cream cheese and top the cream cheese with a little chunk of cheddar.  Wrap with a piece of bacon and add a dash of seasoning.  If you have a small wire rack, place them on it on top of a cookie sheet covered in foil.  This helps them to cook the bacon better in the oven without sitting in their own grease.  They need to cook about 30-40 minutes.  Just make sure the bacon gets done.  

This is about halfway through cooking...


Done...


Closeup...


Here is the curious 3 year old, Bolton, that couldn't understand why I was taking food pics.  Ha.  He said to take a picture of his army man.  And he obviously had been playing in the dirt.  :)


Love what you eat and eat what you love! :)