Philly Cheese Steak Sloppy Joes

A Delicious Twist on a Classic Family Favorite

This weekend, I finally decided to try my hand at a recipe I’ve been eyeballing on Pinterest and Facebook for awhile now. It combines two of this family’s favorite things — Philly cheese steak and sloppy joes. I’m aware that this meal sounds suspect but it comes out good… like really good. It’s not like I can find a gen-yoo-wine cheese steak on any street corner in Cali, you know? Sometimes we just have to fake it til we make it and this is one to file under “faux” sho’.

To Make Philly Cheese Steak Sloppy Joes You Will Need (serves 4-6)
 
1lb Ground Beef
1 small onion, chopped 
1 small bell pepper, chopped
2 cloves garlic, minced
1 cup Beef Broth
Buns
6 slices provolone

 

 
Step 1
Cook ground beef, small onion, bell pepper, and garlic over medium high heat until beef is browned.
Step 2
Drain fat from meat mixture and place back over medium heat. Add A1 Steak Sauce and beef broth. Let cook until well heated and thickened a bit.
Step 3
Assemble bottom half of sandwiches with a spoonful of meat mixture and a slice of provolone over the top.
Step 4
Place sandwiches in stove and WATCH the broil. As soon as cheese melts, throw the top bun on and allow to broil just 20 seconds or so more (so the bun is warm and crisp)

Step 5
Enjoy! These guys sure did.

               
               
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Bacon and Cheese Quiche Lorraine

This weekend we were fortunate enough to have Nana and Grandpa Bill come up from Carmel to spend time with the kids (and us of course). Since they were driving all that way, we decided to make them a nice brunch with quiche lorraine, a delicious egg dish that is light but still rich, flavorful, and filling. They look and taste like they are extremely difficult to make, but Minute Made Papa made quick work of these delicious “breakfast pies”, as Addy likes to call them.

For your quiche lorraine you will need (serves 12):
2 – 9 Inch Pie Shells
24  Slices of Bacon
2 cups of Swiss Cheese shredded (we recommend Sargento)
2/3 cups onion, minced
8 eggs, beaten
4 cups half and half
1 1/2 tsp salt
1/2 tsp sugar
1/4 tsp cayenne pepper

* You CAN adjust this recipe to make only one quiche. Simply half it. 

1. Cook your bacon. You can fry it but pan frying 24 slices of bacon can get crazy so we broiled our bacon using the cold-oven method. Simply line baking sheets with foil and lay out strips. Place in cold oven, set temp to 400° and 20 minutes later, perfect bacon. This is also good for going ahead and getting the oven preheated.


2. Remove bacon from oven and drain on paper towels. Set the oven to 425° and assemble the quiche while the oven gets to temp. Chop bacon coarsely then sprinkle bacon, cheese, and onion into each pie shell.

3. In a separate bowl, whisk eggs, cream, salt, sugar, and cayenne together. Pour mixture into pastry shell.

4. Bake at 425° for 15 minutes. Then reduce oven temp to 300°. Bake another 30 minutes. Knife should come out clean when inserted into the quiche.

5. Let cool 10 minutes before serving.

This is an absolutely delicious breakfast that is sure to please even the pickiest eaters. Next time we are going to toy with some other fresh vegetables (namely mushroom and spinach) and see what quiche creations we can come up with!

Make sure to come back and check out the recipe for Papa’s famous zucchini bread! You don’t want to miss it. 

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Bacon Crack Recipe: Supreme Superbowl Snackage

My husband and I both love social media… and we both love bacon. So when he saw a recipe on Facebook called “Bacon Crack” he decided we HAD to give this one a try. Granted we often put recipes to the side and proclaim “we are gonna make that!” but this time we actually did. We found the recipe here at Oh Bite It and he set to work. All we needed were five ingredients!

1lb bacon
1 can Pillsbury Crescent Rolls
3/4 cup maple syrup
1 cup brown sugar
*dash of cayenne optional (BUT DO IT)

First we fried bacon. Nothing like the smell of bacon. It’s like an inhaled antidepressant. Guess my secret’s out. I huff pork.

Next he laid out the crescent dough. We had to kind of piece it back together but no worries. He poked shallow holes in the dough. Followed by the first layer of maple syrup.


Then came bacon and moooore syrup



Then came the brown sugar…

Into the oven at 325° for 25 minutes!

And we got the most delicious, sticky, sweet, salty, savory goodness that you can imagine. I’m thinking next time we will spread out the dough a bit more and add a heap more brown sugar, but this recipe is an absolute winner.

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How to Roast a Turkey — A No Fail Guide to a Delicious Bird

Golden, seasoned — gobble, gobble indeed

I remember a few years ago, I was given the task of baking the Thanksgiving turkey. Now I’d watched my mother prepare a turkey for years and years but I still had NO idea what I was doing. I did a little research and set to work. The result was a lovely juicy turkey. I’ve made several since and switched up my methods a bit. This is the surefire way to get a beautiful bird.

You Will Need

8lb-24lb  Butterball Turkey, fresh or thawed*
Butter
Salt
Pepper
Garlic Powder
4 sprigs fresh Rosemary
4 sprigs fresh Thyme
1 Lemon sliced
2 stalks celery
2 cloves garlic halved
1 Onion, quartered

*Whether your turkey is frozen or fresh you want to store it breast side down until thawed and ready to cook. This makes for a lot of juice in the breast meat.

Step 1. Remove the outer wrapping. Remove giblets and neck from turkey. Rinse the turkey and cavity thoroughly. (I admittedly forgot to remove the innards from the darn thing the first time… don’t do that)

Step 2. Set turkey on wax paper. Rub a generous amount of room temperature butter on turkey. It gets messy but it’s fun. I used to call this tickling the turkey when I was a girl — kids love helping on this part.

Step 3. Sprinkle liberally with salt, pepper and garlic powder. Don’t forget to season UNDER the skin! You want flavor all the way through after all. I also recommend placing one sprig of fresh herbs under the breast skin. It’s amazing what happens. Place lemon, celery, garlic, onion, and remaining fresh herbs in the cavity of the bird.

Step 4. Place bird in roasting pan — some people line the bottom with foil. I do not as it makes basting more difficult in my opinion. Try to make sure the bird isn’t touching the sides of the pan. You will end up with charred spots if it is stuffed into a pan that is too small. Prepare the tent for the pan. Simply take your Reynold’s Wrap Heavy Duty Aluminum Foil and roll it out over your roaster to determine how large your tent will need to be. You won’t use it quite yet but you don’t want to attempt figuring it out in the middle of the cooking process.

Step 5. Place turkey in oven. Let cook uncovered for about 40 minutes, then place the foil tent over the turkey. You want to make sure your turkey does not touch the foil as it may char where there is contact. Cook the turkey according to the time indicated on the packaging. If you tossed it or it doesn’t have a guide, go ahead and use this awesome calculator and conversion chart from Butterball. This will help guide you on when to remove the tent again. Once the bird starts making juices you will want to baste the turkey with the drippings in the pan. Do this every 30 minutes until done (course if you skip a time or two it won’t kill anything)

Step 6. When you are in the final hour of cooking, go ahead and remove the tent to finish browning the bird. Continue basting and make sure you watch your meat thermometer. While the calculator is great and the rule of 15 minutes per pound is pretty accurate, each bird and oven is different. A meat thermometer is your safest bet. Place the meat thermometer in the thickest part of the thigh (not touching the bone). When it has reached 165 degrees the turkey should be done. Retest a few times just to be sure. If your turkey browns faster than it finishes cooking, don’t worry about it. Just recover with the foil tent and it will be fine.

Step 7. Once your turkey is done, remove it from the oven and let it rest for at least 15 minutes before carving.

My loving family enjoying dinner way too much for picture time.

The thought of making the centerpiece dish of Thanksgiving can be intimidating but it’s really not bad at all. All it takes is a little butter, a little patience, and a lot of slow roasted love. I won’t be making the turkey this year since we’re going to family’s for dinner but I do look forward to my Christmas gobbler. If I’m lucky, my mother may even teach me how to make her cornbread dressing. Here’s hoping, I guess.

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