Tag: bread

Cheese Steak Sandwiches

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Cheese steaks are classic and great for parties or just a quick dinner. For this recipe I used thin sliced venison, but beef would work just as well. I also had just run out of lettuce, so there is only a tomato on this these sandwiches. Otherwise, the process is very straight forward. If you have any questions, feel free to ask them below! This recipe makes 4 sandwiches, 2-4 adult sized portions.

Cheese Steak Sandwiches Recipe CardDownload
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What You Will Need

  • Thin Cut Steak (if doing at home, best to cut while still frozen, then let thaw), about 1 1/2 Pound
  • 1/2 sliced Onion
  • 1/2 Tbsp Oil
  • 1/2 Sliced Tomato
  • 1/4 Cup Mayo
  • 2 Cup Shredded Lettuce
  • 8 Sliced of Toast
  • 4 Slices of Cheese
  • Large and Small Frying Pan

Directions

1. Start by placing small frying pan over medium-low heat. Add your oil and your onion. Stir every 1-2 minutes. Place your large frying pan over medium heat. Add your steak and cook 3 minutes on each side. While that’s happening assemble your sandwiches, toast and cheese, then toast, mayo, lettuce, and tomato on top. Once the onion and steak is cooked, place steak and onions on cheese, then top with tomato, lettuce, and top toast.

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Christmas Dinner 2020

Christmas is one of my favorite holidays. I really enjoy getting gifts for others, and I enjoy Christmas dinner. Ham is one of my favorite foods and so I always make a ham for Christmas and Easter. My Easter dinner also looks identical to my Christmas dinner. Since it’s been a weird year, I will be celebrating Christmas with my husband’s nuclear family, and won’t be able to make my standard dinner on Christmas afternoon. So, I decided to make my Christmas dinner last night!

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I always make the same things for holidays. For Christmas I always make a cooked ham, mashed potatoes and gravy, sweet potato casserole, a canned veggie, crescent rolls, and the star of the meal is always deviled eggs. Many of these foods are standard. I enjoy my ham with a brown sugar glaze and some pineapple on top (even if it does nothing for the flavor). Mashed potatoes are standard, and my gravy I made from this year’s turkey stock, and just added 3 Tbsp corn starch to thicken. Sweet potato casserole is just opening a can and a bag of marshmallows at this point. And finally, the original part of the meal is deviled eggs. I find eggs to go so good with ham, and deviled eggs are a tasty treat anyway! Mayo, mustard, and egg make a tasty appetizer and side! To cook this dinner, it only took 1.5 hours. My ham was cooked, so I just had to reheat. I then peeled and diced the potatoes, and started them boiling 40 minutes before the ham was done. I heated the gravy on the stove and once thick, would pull it off the heat when it’d boil, and I also started boiling a can of sliced carrots about 20 minutes from serving. I placed my crescents on a baking sheet and started them 14 minutes from completion, and I baked the sweet potato casserole with 7 minutes left. With about 5 minutes left I strained the potatoes and finished them with just enough time for everything else to finish.

I hope this give you some ideas and instruction for your Christmas dinner! Merry Christmas!

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To see recipes for what I make, you can click a link below!

Click here to see my recipe for Cooked Ham!

Click here to see my recipe for Mashed Potatoes and Gravy!

Click here to see my recipe for Sweet Potato Casserole and Honey Roasted Beets!

Click here to see my recipe for Deviled Eggs!

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Grilled Ham and Cheese with Mustard

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Grilled sandwiches are always great this time of year, and grilled ham and cheese is a classic. But that isn’t the reason I made this recipe. This recipe is different because it uses a new way to grill your sandwich. Instead of smearing mayo or butter onto your bread, this sandwich was made by adding oil and butter into the pan to accomplish the same thing. This is a special technique because normal butter would begin to burn very quickly, so butter and oil is used to give you more time before the butter is so hot it begins to burn. Otherwise, mustard, ham and cheese is a great sandwich to try this technique with and you won’t be disappointed! The recipe below is enough to make 2 sandwiches, enough for 2 adults.

Grilled Ham and Cheese with Mustard Recipe CardDownload
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What You Will Need

  • 1 Tbsp Butter
  • 2 Tbsp Oil
  • 4 Slices of Bread
  • 1 Cup Shredded Mozzarella
  • 1 Cup Shredded Sharp Cheddar
  • 4 Slices of Ham
  • 2 Tbsp Yellow Mustard
  • Frying Pan
  • Spatula

Directions

1. Assemble your sandwich, by layering with bread, cheddar, ham, mozzarella, mustard, then top bread. Heat pan over medium heat. Add oil and butter and heat until butter is melted.

2. Add sandwich and cook on the first side for 3-4 minutes until browned, flip your sandwich and cook for another 3-4 minutes until browned, and press on the sandwich. Remove from pan and plate.

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Fried Pork With Asian Stir-Fried Veggies Over Rice

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When I made this, I cut the pork before breading and frying, but that was a huge waste of time. I also added them once fried to the wok with the veggies, that was also very unnecessary. The pork gets no additional flavor from going back into the wok, and this can damage the nice breading you spent time making. Otherwise this was a very delicious meal. Also, sorry for the lack of pictures lately. I’ve been having trouble staying on top of that, so some of the next few post will also have the same pattern until I can form the habit again. Thanks for your patience!

Fried Pork With Asian Stir-Fried Veggies Over Rice Recipe Card Download
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What You Will Need

  • 2 pork chops
  • 2 eggs
  • 1/2 cup flour
  • 1/2 cup Panko bread crumbs
  • 1 Cup Vegetable Oil
  • 2 cups Cabbage, chopped
  • 1 cup Green Beans, cut to 1 inch
  • 1/2 cup Onion, sliced
  • 1/2 cup Celery, diced
  • 2 tsp Ginger paste
  • 1/3 cup Soy Sauce
  • 2 Tbsp Oyster sauce
  • Wok
  • 3 Cups cooked rice

Directions

1. Begin by cooking your rice, and placing each ingredient in it’s own bowl: Egg, Flour, and Panko. Coat your pork in egg, then flour, then egg a second time, then panko, seat aside and repeat with the second pork chop. Place your wok over medium heat and add oil. Once the oil is shimmering, add one pork chop. Fry on each side for 3 minutes, then strain on paper towels. Fry your second the same way.

2. In the same wok with oil, add your onion, celery, green beans, ginger paste, and cabbage and cook for 3 minutes. Add the soy sauce and the oyster sauce, then stir to coat everything. Cut your pork chops into slices, then remove vegetables from heat. Plate with 1/2 cup rice, when top with stir fried vegetables and 4-5 slices of fried pork.

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Thanksgiving Turkey and Stuffing

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This year Thanksgiving wasn’t normal, however though we didn’t have any family over, we still did our full spread. Every year Josh gets a free turkey from work. Last year, he got a 20 pound turkey, and this year we got a 21 pound turkey. This year, I also made doubled the stuffing I made last year, because I love stuffing and it goes very fast, so the recipe below is how to make double stuffing, and how to cook the turkey once you are done. I always start with the stuffing to season my roasting pan, then I work on the bird. This was also my first year of not stuffing my turkey, and I have no regrets about that! Stuffing in the bird gets way too moist and almost a weird flavor from all the turkey drippings. Some people also use a roasting rack for their turkey. I don’t find that necessary or helpful. Without the rack, my dark meat always gets done, and with basting, my white meat always stays juicy, and by the time I was done, the wings had already begun to fall apart they were so tender.

Thanksgiving Turkey and Stuffing Recipe CardDownload

What You Will Need

  • 1 1/2 loaf of 3 day old white bread, cubed
  • 3 Onions Diced
  • 8 Celery Stalks, Diced
  • 1 1/2 cup Salted Butter, 3 sticks
  • 2 Tbsp Ground Sage
  • 3 Tbsp Ground Thyme
  • Dutch Oven
  • Thawed Turkey
  • 4 Tbsp Butter
  • Roasting Pan
  • Aluminum Foil
  • Turkey Baster

Directions

1. Place dutch oven over medium heat. Add butter, celery, and onion, and cook until onion is translucent.

2. Add cubed bread to roasting pan. Sprinkle sage and thyme over the top of the bread. Pour butter mixture over bread. Stir together until everything is moistened and coated in seasoning. Transfer stuffing to casserole dishes. Cover and place in the fridge, or enjoy a bowl.

3. Heat oven to 350 F. Clean out your turkey, removing giblets, neck, and make sure you can go straight through the turkey. Rinse gently under cool water, then transfer to roasting pan. Stuff with 1 cup stuffing, or with 1/2 an onion, cut celery stalks, and a sprinkle of sage and thyme. Top turkey with 4 Tbsp butter. Cover with foil then add to oven.

4. Cook Turkey for the first hour without basting. Baste, then cook for remaining time, but basting every 45 minutes. Cook your turkey about 10 minutes per pound of turkey. Make sure internal temperature of the thigh and several other places is over 165 F.

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