Philly Cheesesteak
Grab the recipe below
For more recipes join our email newsletter:
Join us at Silver Dollar City during the month of October '18:
Or grab our best selling cookbook A Taste of Cowboy:
Used in this video:
Speckled enamel pot:
Cowboy Cooking Apron:
Certified Angus Beef Skirt Steak:
Lodge 20 skillet (no longer in production)
----------------------------------------------------
Cowboy Style Philly Cheesesteak
Makes about 6
2.5 – 3 lb. Skirt of Flank Steak
Lime juice
Meat tenderizer
Red River Ranch Mesquite (
1 red bell pepper
1 green pepper
1 Large yellow onion
2 tablespoons butter, melted
Cheese sauce (below)
About 6 hoagie rolls
-Rub lime juice all over one side of the steak. Sprinkle on the meat tenderizer and rub in, followed by the Red River Ranch Mesquite (or seasoning of your choice). Repeat on the opposite side. Cover and place in the icebox for 6 hours or overnight.
-Remove the steak from the icebox about 30 minutes before grilling.
-Slice the peppers in large pieces and remove the seeds and veins. Cut the onion in large slices. Place the veggies and steak on a cleaned and oiled grill. Grill until the steak is medium-rare to medium and the vegetables are tender and slightly charred.
-Allow to cool. Chop the veggies and place in a large cast iron skillet with the butter. Chop the steak and stir in with the veggies. Allow to simmer over medium-low heat for about 10 minutes, stirring occasionally.
-Meanwhile, put together the cheese sauce (below).
-Butter the inside of the hoagie rolls and place butter-side down on the grill. Grill until toasted.
-Spoon the meat and veggie mixture on top of the hoagies and top with the cheese sauce. Serve warm.
Cheese Sauce
2 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk
(plus more, if needed)
8 oz. Provolone cheese
1 ½ - 2 tablespoons prepared horseradish
In a saucepan, melt the butter over medium heat. Stir in the flour until smooth.
-Stir in the milk and continue cooking until it thickens to a thick cream consistency. Tear the Provolone into pieces and slowly add to the mixture, while stirring. Cook until smooth and all the cheese has melted.
-If needed, slowly add more milk (about a tablespoon at a time), just until the cheese sauce can be poured. Stir in the horseradish, to taste. Pour over the cheesesteaks.
------------------------------------
Connect with us!
====================
Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
We Talk Health Ep. 68 - Spinach and Feta Quiche With Sweet Potato Crust
On this episode of We Talk Health, Will Kwasigroh and Hailey Archer talk about March's healthy cooking video, Spinach and Feta Quiche with a Sweet Potato Crust. This recipe was absolutely delicious and is actually very healthy for your colon health. The eggs are a great source of protein that isn't a red meat product, and the sweet potato and spinach are both great for getting in your daily recommended amount of vegetables.
To see the full recipe, click the link below:
Hosts:
Will Kwasigroh
Social Media Coordinator
Hailey Archer
MS, RD, LDN
Clinical Dietician at Kirkland Cancer Center
hailey.archer@wth.org
High Protein Egg Bites Ninja Foodi Smartlid Pressure Cooker 5-5-5
21.5g Protein per serving with detailed instructions of how to determine protein level amount per serving...Quick... Easy... Inexpensive... Delicious... using egg yolks, cottage cheese, gruyere cheese, real bacon bits and any pressure cooker. #eggbites #ninjafoodi #pressurecooker
Preparing school breakfast
What does it take to prepare breakfast and lunch at Ellington school? Lindsey Boetsch found out on KHQA This Morning.
Vegetarian Empanadas: Dialysis Approved
Ingredients:
Tofu: 8 ounces
Olive oil: 3 tablespoons
Red Onion: 1 medium
Discs (turnover pastries): 10 discs
Oregano: 1 teaspoon
Achiote: 1 teaspoon
Garlic Paste: 1 tablespoon
Aji Panca: ½ teaspoon
Aji Amarillo: ¼ teaspoon
Cumin: ½ teaspoon
Salt: ¼ teaspoon
Pepper: to taste
Directions:
1. Cut tofu into tiny cubes and squeeze the water out. In this video (How to Make Tofu Stir Fry Vegetables: Dialysis approved) at 01:03 I quickly show you how squeeze the water out of the tofu.
2. Marinate the tofu with pepper, garlic paste, yellow chili pepper paste, aji panca paste, cumin, achiote and oregano. Marinate for at least 30 minutes for the tofu to absorb the flavor (IT IS BETTER TO MARINATE OVERNIGHT)
3. Heat up some oil and stir fry the onions with the salt for 3-5 minutes on medium heat
4. Now add the marinated tofu and stir-fry for 5 minutes on low-medium heat.
5. Set the tofu aside
Preheat the stove at 250.
6. Flatten out one empanada disc with a roller
7. Fill the empanada with 2 tablespoons of the tofu
8. Seal the empanada and place them on a greased baking pan sheet
9. Repeat steps 6 to 8 for each empanada
10. Freeze any empanadas you want to save for another day
11. Baste each empanada with the olive oil
12. Bake empanadas for 20-25 minutes at 250 Fahrenheit
13. Enjoy :)
Nutrition Facts
Serving size: 10 people (1 empanada)
Calories: 150
Fat: 3 gram
Sodium: 298 mg
Protein: 5.1 grams
Carbohydrates: 23 grams
Phosphorus: 56 mg
Potassium: 40 mg
--------------------------------------------------
Español
Ingredients:
Tofu: 8 onzas
Aceite de olivo: 3 tablespoons
Cebana roja: 1 mediano
Discos (para empanadas): 10 discos
Oregano: 1 cucharadita
Achiote: 1 cucharadita
Ajo molido: 1 cucharada
Aji Panca: 1.2 cucharadita
Aji Amarillo: 1/4 cucharadita
Cumino: 1/2 cucharadita
Sal: 1/4 cucharadita
Pimienta molida: Al gusto
Direcciones:
1. Corta el tofu en cubitos pequeños y exprimir. En este video (How to Make Tofu Stir Fry Vegetables: Dialysis approved) a las 01:03 te muestro rápidamente cómo exprimir el agua del tofu.
2. Marinar el tofu con pimienta, ajo molido, ají amarillo, panca de ají, comino, achiote y orégano. Marinar durante al menos 30 minutos para que el tofu absorba el sabor (ES MEJOR MARINAR DURANTE LA NOCHE)
3. Calentar un poco de aceite y freír las cebollas con la sal durante 3-5 minutos a fuego medio.
4. Ahora agregue el tofu marinado y saltee durante 5 minutos a fuego bajo-medio.
5. Deja a un lado el tofu
Precaliente el horno a 250 fahrenheit.
6. Aplana un disco de empanada con un rodillo
7. Llena la empanada con 2 cucharadas de tofu
8. Selle la empanada y colóquela en una bandeja engrasada para hornear
9. Repita los pasos del 6 al 8 para cada empanada
10. Congela cualquier empanada que quieras guardar para otro día
11. Basta cada empanada con el aciete de olivo
12. Hornea empanadas por 20-25 minutos a 250 Fahrenheit
13. Disfruta :)
Información nutricional
Tamaño de la porción: 10 personas (1 empanada)
Calorías: 150
Grasa: 3.4 gramo
Sodio: 298 mg
Proteína: 5.1 gramos
Carbohidratos: 23 gramos
Fósforo: 56 mg
Potasio: 40 mg
Music used:
Song:
Puff by Limujii
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
Food analyzed with USDA Food database
Video editing:
VN app and Keynote
Thumbnail editor:
Snapseed
Illustration
Picture for the Banner provided by Photo by Lily Banse on Unsplash
Foodiepreneur: The Business of Food
Panel Discussion Kicking off National Small Business Week with Restaurateurs Joe Leone, Mark Cohen, Whole Foods Market Regional Buyer John Lawson, Food Truck Entrepreneur John Yarusi, Ocean County Health Department, OCVTS Adult Culinary Arts Program/Cuisine on the Green at Atlantis and Rutgers Food Innovation Center
NJSBDC at Brookdale Community College invited entrepreneurs to attend a no-cost, high-impact Foodiepreneur event. The workshop is geared towards people looking to grow or launch a food business in New Jersey such as a restaurant, food truck, commercial food product development and/or artisan goods.
Held Monday, May 1, 2017 at Ocean County College in Toms River, NJ