Cheese Steak Stuffed Peppers

Justin originally saw this on Pinterest, so we of course had to give it a whirl!  The original location is here:  http://www.quickneasyrecipes.net/philly-cheesesteak-stuffed-bell-peppers/.  Just as a head's up, we doubled the original recipe so we would have leftovers for the week.  I'm one of those co-workers that has to show off the yummy concoctions that come out of our kitchen.

Ingredients

• 16 oz. Thinly Sliced Roast Beef
• 8 Slices Provolone Cheese
• 8 slices American Cheese
• 4 Large Green Bell Peppers
• 1 Medium Sweet Onion
• 2 Tbs. Butter
• 2 Tbs. Olive Oil
• 1 Tbs. Garlic – Minced
• Salt and Pepper – to taste

Directions

1. Slice peppers in half lengthwise, remove ribs and seeds.
2. Julienne the onion. Saute over medium heat with butter, olive oil, minced garlic and salt & pepper until caramelized. About 10-15 minutes.
3. Preheat oven to 425*F.
4. Slice roast beef into thin strips and add to the sauteed onions. Allow to cook 5-10 minutes.
5. Line the inside of each pepper with a slice of cheese. We did 4 peppers with American cheese (my favorite) and 4 peppers with Provolone cheese (Justin's favorite).
6. Fill each pepper with meat mixture until almost overflowing.
7. Top each pepper with another slice of matching cheese.
8. Bake for 15-20 minutes until the cheese is melted.
9. Serve and Enjoy!

Pictures (with comments)

Starting ingredients.


Sliced & gutted peppers.


Sautéing onions.


We just took the entire pound of roast beef and sliced thin strips.


Beef added to onions & cooked for about 10 minutes.  It might take shorter or longer depending on how much you make. Don't let the beef burn.


Cheese-lined peppers. Provolone in the back; American in the front.



Filled peppers.


Close up of filled peppers.



Cheesy goodness.


Served alongside sweet potato fries.


Oh yeah!


Get in my belly!

Tomato Spinach Quiche

My husband and I thought a quiche would be a really great idea for breakfast.  We had left over fresh spinach from the other night's One Pot Wonder Tomato Meatball Linguine, so we thought "why not?"  We also had a pre-made pie crust that had been sitting in the freezer for a while, so we wanted to "get rid of it".

This is where I tell you that when we started out, we had an idea in mind that we needed crazy amounts of ingredients and when we put the onions, spinach and basil into the bowl, we had too much.  It looked more like spinach with eggs as opposed to eggs with spinach. So we've amended the ingredient list appropriately.  But, you will see in the pictures that we have two quiches - one with the pie crust and one without.  As with all cooking projects, experiment!  After all, a recipe is the culmination of all failed attempts when trying to come up with a delicious dish.

Ingredients

• 1 pre-made pie crust bottom (follow instructions on package)
• 6 eggs, beaten
• 1 14.5 oz. can diced tomatoes
• 2 oz fresh spinach, chopped
• 3 sprigs fresh basil, chiffonade
• 1/2 onion, minced
• 3 tablespoons all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon garlic powder
• Salt & pepper to taste
• 1 cup shredded cheddar cheese

Directions

1. Preheat oven to 350*F.
2. If you haven't already done so, follow instructions for pre-made pie crust bottom. You want this to be cooled off before pouring in egg mixture, or it will start to cook the eggs from the bottom.
3. In a small bowl, whisk together the flour, baking powder, garlic powder, salt & pepper.
4. In a large bowl, beat eggs. Add the flour mixture and whisk until most of the lumps are gone.
5. Add tomatoes first. Then fold in onions, spinach & basil. I used a wooden spoon.
6. Mix in a 1/2 cup of your cheese.
7. Pour entire mixture into pie crust.  Sprinkle remaining cheese on top.
8. Put the "pie" into the oven and back for 35-40 minutes.
9. Enjoy.

Pictures (with comments)

Here are some pictures of the raw ingredients.



The egg mixture is so colorful and pretty!  As you can see, it doesn't look as if there are enough eggs in this mixture, but rest-assured there are!


Everything poured into the pie-crust.


Sprinkle the cheese on top!


Here is the finished quiche with the pie crust.


Here is the finished quiche without the pie crust. They both look yummy!


Yummy little slice!


Close-up!

We expected this to be a complete failure because of the overabundance of ingredients.  After splitting this into two separate containers and baking them, the results differed from our original expectations.  The recipe turned out better than we could have ever expected.  This is one of those dishes where you can use just about anything to make it delicious.  Our 13 month old son approves with his "num num" noises.

Buffalo Chicken Pastry Bites

Justin & I were craving a snack so we took our usual Buffalo Chicken Dip and turned it up a notch.

Ingredients

• 16-20 oz. cooked chicken (canned or fresh)
• 4 oz. cream cheese
• 4 oz. ranch dressing
• 1/4 cup Frank's Red Hot Sauce
• 1 cup shredded cheddar cheese
• 2 8 oz. packages crescent rolls

Directions

1. Mix chicken, cream cheese, ranch dressing, cheese & frank's red hot sauce in a bowl.
2. Roll out crescent roll dough in a long strip.
3. Lay mixture on top of dough.
4. Roll dough over the mkixture, pinch to close.
5. Cut "log" into 1 inch sections.
6. Place on cookie sheet 1 inch apart.
7. Bake @ 400* F for 13 minute, or until golden brown.
8. Enjoy!

Pictures (with comments)

The ingredients.



Mixing the cream cheese, chicken, ranch, cheddar cheese & Frank's Red Hot sauce together.




Creating the "log".



The "log" from a different perspective.



All rolled up!



Close-up of  bites laid out on cookie sheet.



Deliciously golden brown.



Oozing Buffalo goodness.



Close-up of presentation.


These bites need to get in my belly. Like now!

Chocolate Trail Mix Blobs

I've done it again! This time, I made a yummy snack!

Ingredients

• 1/2 cup Semi-sweet chocolate morsels
• Trail Mix (walnuts, cranberries, raisins, peanuts, sunflower seeds, papitas)

Directions

1. Melt Chocolate. I prefer to use a water bath to prevent burning the chocolate.
2. When chocolate is melted, dollop teaspoonfuls onto wax paper covered cookie sheet. 1/2 cup of melted morsels makes enough for about 15 blobs.
3. Press trail mix into chocolate. I used 1 of each of the following: walnut, cranberry, peanut, raisin, sunflower seed & papita.
4. Allow to set; I put the cookie sheet in the refrigerator to harden chocolate and set trail mix.
5. Enjoy!

Pictures (with comments)

Here are my ingredients: Trail Mix & Semi-sweet chocolate morsels.


Close-ups of Trail Mix & Morsels.


Semi melted chocolate and then fully melted chocolate. I like to use a water bath to prevent burning. You can always melt the chocolate in the microwave, but I always seem to burn it.


Close-up of blobs of chocolate.


Close-up making the blobs.


Finished blob!


More close-ups of finished blobs.


Cookie sheet in the fridge.


Yummy! Perfect little snack!