Chopped Philly Cheesesteak

 It goes without saying, that when in Philadelphia, you must stop and get a cheesesteak sandwich.  I'm sure you have all heard about the feud between Geno's and Pat's - we went to Pat's King of Steaks.  Geno's is directly across the street.

 The line was around the corner as you can see.  This place is open 24 hours a day, 7 days a week.  There is a sign that explains how you have to order.  You ask for your sandwich and then you say "wit" or "wit-out" -
which means with or without onions.  That's a Philly accent for you.  My Jersey accent almost compares, "you wanna cuppa cawfee"?  The sandwich was delicious and I was determined to try to make one at home.
The trick to a really good cheesesteak sandwich is to slice the beef paper thin.  A true Philly Cheesesteak sandwich is made with Rib Eye steak sliced on a deli slicer and chopped as it cooks on a flatop griddle.
Since most of us don't have a deli slicer or a flat top, how can we get the same great taste and tender meat that you get in Philly?

2 lbs. skirt steak Yellow or White American cheese(or Cheez Wiz or Provolone) 1/4 cup Parmesan cheese Salt and Pepper 1 Tbsp. canola oil Sub Rolls
Slice skirt steak into 3" pieces going along the grain of the meat.  Place on tray and freeze for 30 minutes.
When meat is frozen, using a sharp knife, slice the meat AGAINST the grain into thin slices - as thin as you can make them.  

Slice through the meat again going with the grain into chopped pieces of steak.

In a medium saute pan, heat 1 Tbsp. oil over high heat until just smoking.  Brown half the meat at a time cooking about 3-4 minutes on one side.  Lower the heat to medium, turn meat over and cook an additional 1-2 minutes or until no longer pink.  Add steak to a small colander to drain and remove any excess grease.
Return steak to saute pan.  Add salt and pepper and Parmesan cheese.  Layer slices of American cheese over steak and cook on low until cheese begins to melt.  Stir cheese into steak. Serve on sub rolls with hot or sweet pepper, sauteed onions and ketchup if you like.

The steak is slightly crispy but tender and juicy.

ENJOY! Makes 4 sandwiches ~Adapted from America's Test Kitchen

White Castle Sliders

The ideal combination of a steamed bun, tender patty and flavorful onions is the magic behind the White Castle Slider.
"Sliders" seem to be the new snack and appetizers now, but we all know what the "original" sliders are.  We would often have to bring a case of them to friends that have moved and no longer have a White Castle nearby.

Ingredients:
1 lb. 80% ground beef 3 Tbsp. dried minced onions 1/2 cup beef broth 1/2 cup water (for beef) 1/2 tsp. salt Dill Pickle slices Peppridge Farm Slider Rolls (I used Martin's Potato Dinner Rolls) Try for find buns that are White Bread Style American Cheese slices Ketchup
In a small bowl, combine dried minced onions with 1/2 cup water and set aside.  I did try this recipe with fresh minced onions, but the onion was too strong - this was just right.

In a food processor, place the ground beef, salt and water.  Pulse until blended and the meat forms a paste.  
Place meat mixture on a piece of parchment paper.  Cover with another piece of parchment paper and roll meat out into 1/4" thickness.
Cut meat into 3" squares.  Perforate each piece five times with the end of a plastic straw to create steam holes.  

Cover hamburger with plastic wrap and place in the freezer until firm, 30 to 45 minutes.
Remove from freezer and using a pizza cutter, cut out hamburger squares.  At this point, hamburger patties can be frozen with individual pieces of wax paper in between.  
When patties are ready to prepare, add beef broth and onions to a medium saute pan (that also has a cover).  Bring broth and onions to a simmer.  Place patties in pan and cover with lid to steam.

  Turn patties after 2-3 minutes.  Top with cheese slices.  Place bottom side of bun on burgers and place the top of the bun on the bottom bun and cover to steam buns and finish cooking the sliders, about 1-2 minutes.

Flip out the sliders like you work at the place, top with ketchup and a perfectly placed pickle, and have what you crave! This blog post is featured on New Jersey's new Digital Magazine!
Makes about 18 sliders Sharing with The Better Baker @ Weekend Potluck

Pizza Hut Style Pan Pizza

I have about 15 pizza recipes - thin, thick, grilled - you name it.  Pizza is one thing I cannot live without! Do you love that buttery, rich thick pan pizza crust from Pizza Hut?   Now you can make it at home!
This dough is so easy to work with and rolls out perfect! After making the dough and letting it rest for 10 minutes, I divide it in three portions and freeze in individual freezer bags.  Thaw on your counter and have pizza anytime!

1-1/3 cups warm water 1/4 cup non-fat dry milk 1/2 tsp. salt 4 cups bread flour 1 Tbsp. sugar 1 package dry yeast 2 Tbsp. olive oil 3 Tbsp. canola oil 3 Tbsp. unsalted butter, melted 1 Recipe Pizza Sauce (follows)
Put yeast, sugar, salt and dry milk in bowl of electric mixer.  Add water and stir to mix well.  Allow to "proof" for 2 minutes.  Add oil and mix.  Add flour and mix with dough hook until dough forms and flour is absorbed.  

Mix on medium low for 10 minutes.
Divide dough into three balls.

In three 9-inch cake pans, put 1 Tbsp. canola oil in each, spreading evenly.  Using a rolling pin, roll out each dough ball into about a 9-inch circle.

Drop the dough into the bottom of the pan and spread it smooth to the edge of the pan, and use your fingers to form a raised lip around the edge.  Cover with plastic wrap or kitchen towel and place in a warm area to rise for 1 to 1-1/2 hours.
While dough is rising, prepare pizza sauce (recipe below).

Preheat oven to 475 degrees F.
Brush edges of each pizza with melted butter.

Spoon 1/3 cup sauce on dough and spread to within 1 inch of edge.  Add shredded mozzarella and a sprinkling of oregano.

Bake until cheese is bubbling and outer crust is brown, 10-12 minutes.

Cut into six slices.
Pizza Hut Pizza Sauce: 1 6-ounce can tomato paste 1-1/3 cups water 1/2 tsp. minced onion 1/4 tsp. oregano 1/4 tsp. salt 1/4 tsp. dried basil 1/4 tsp. garlic powder 1/8 tsp. black pepper

Combine all ingredients and bring to a boil.  Simmer 10 minutes to blend flavors. Let cool.
Sharing with Weekend Social

Parmesan & Thyme Crackers for #InaFriday

Cheese and crackers are always a hit for appetizers before dinner.  Ina combines the two in a savory, delicious cracker that is the perfect small bite with a glass of wine or champagne.  You can make the roll ahead and freeze for up to 6 months.

1/4 lb. (1 stick) unsalted butter, at room temperature 4 ounces freshly grated Parmesan cheese (about 1 cup) 1 tsp. minced thyme leaves 1/2 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1-1/4 cups all-purpose flour In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute.  With the mixer on low speed, add the Parmesan, thyme, salt and pepper and combine.  With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute.  If the dough is too dry, add 1 tsp. water. Dump the dough onto a floured board, press it into a ball and roll into a 9-inch log.  Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days. Preheat oven to 350 degrees F.  Cut the log into 3/8-inch rounds with a small, sharp knife and place them on a sheet plan lined with parchment paper.  Bake for 22 minutes, until lightly browned.  Cool and serve at room temperature.

Here are a few of my blogger friends that also have First Friday recipes.

•  Alyce @ moretimeatthetable
• Barbara @ Moveable Feasts 
• Bhavna @ Just a Girl From AAmchi Mumbai
• Chaya @  Bizzy Bakes
• Linda  @ Tumbleweed Contessa
• Minnie @ The Lady 8 Home
• Mireya @ My Healthy Eating Habits
• Rocky Mountain Woman @ Rocky Mountain Woman
•  Veronica @ My Catholic Kitchen
• Mary - Mary @ Everyday Miracles and Mayhem
• Peggy @ Pantry Revisited

~Barefoot Contessa - Back to Basics *If frozen, defrost overnight in the refrigerator and then slice and bake.

Homemade Condensed Cream of Mushroom Soup

Some of the best recipes we know and love call for condensed soup.  The famous green bean casserole, chicken pot pie - all the great casseroles we grew up with.  If you are not fond of using "cream of anything" soups, then this is a recipe for you.
This is simple recipe that takes no prep time at all, just a little simmering time. Substitute this for all your recipes and make them come alive again!

Condensed Cream of Mushroom Soup
10 oz. Baby Bella Mushrooms, chopped 1/2 cup onion chopped 1 clove garlic, minced 2 Tbsp. unsalted butter 2 Tbsp. flour 2 cup low sodium chicken stock 1 cup half and half Salt and pepper to taste.
In a medium saucepan, melt butter.  Add onions, mushrooms and garlic and saute over medium heat until onions soften and mushrooms begin to release their juices, about 5 minutes.  Add flour and mix well.  Cook an additional 2 minutes.  Add chicken broth and half and half and simmer on low until soup is reduced to 2 cups and has thickened.  Add salt and pepper to taste.  Soup will thicken upon cooling.
Stores up to 1 week refrigerated.

Add contents of jar and 1/2 cup water or milk for any recipe calling for 1 can of soup!
This can also be made into cream of broccoli or celery soup by just swapping out ingredients!

How to Make a Big Mac at Home

I can't tell you the last time I went to McDonald's.  I really try to stay away from fast food.   Once in a while, you still get a craving for two all beef patties, special sauce, lettuce...............you know the song.  Here's how to make a fresh Big Mac at home with ingredients you most likely have on hand.  

1-1/4 lbs. lean ground beef Shredded lettuce Minced onion Hamburger Dill Pickle Chips Special Sauce Hamburger Buns - with or without sesame seeds
SPECIAL SAUCE
1/2 cup mayonnaise 3 Tbsp. French Dressing 2 Tbsp. dill pickle relish (use about 1/2 cup of dill pickle chips, chopped finely) Do not use sweet pickle relish! 1 tsp. yellow mustard 1 tsp. ketchup 1 tsp. white vinegar 1 tsp. sugar 1/2 tsp. garlic powder 1/2 tsp. onion powder
Mix all sauce ingredients and refrigerate for at least one hour for flavors to blend.
Divide ground beef into 8 equal portions.  Form into VERY thin patties, about 1/4" thick.  Season with salt and pepper.

Heat up a griddle or cast iron pan.  Lightly butter hamburger buns.  You will be using two bottoms and one top of the buns.

Grill until nicely toasted.

Fry hamburger patties until nicely browned on each side.

While the burgers are frying, top each bun portion with about 1 Tbsp. of Special Sauce.  Top two portions with shredded lettuce, minced onion and pickle slices.

Top each "bottom" bun portion with hamburger pattie and top with a slice of American cheese.  Add remaining top bun portion.

Makes 4 BIG MACS to enjoy at home!
Cindy gives us her version of a Gluten Free version with her substitutions.  Thank you Cindy for this recipe!  

• BIG MAC
  Make it a Gluten Free Special Sauce!
  Follow Comfy Cuisine's recipe with these substitutions:
  
  1/2 cup Hellmann’s mayonnaise
  3 Tbsp. Wishbone French dressing
  1/2 cup of Vlasic Stackers dill pickle chips, chopped finely
  1 tsp. French’s yellow mustard
  1 tsp. Heintz ketchup
  1 tsp. Marukin rice vinegar
  1 tsp. sugar
  1/2 tsp. McCormick’s garlic powder
  1/2 tsp. McCormick’s onion powder
  
  Cabot’s natural cheddar cheese slices (gluten free and lactose free)
  UDI’s (GF) hamburger bun
  
  What a Happy Meal!
  Cindy
  Celiac Disease since 2001

Philly Fluff Cake

 We made a trip recently to a bakery that my niece was raving about!  This family-owned bakery, Natale's  specializes and is famous for this cake.  Where did it get it's name?  Philly, I assume comes from the cream cheese in the recipe.   In the bakery case, these cakes look like an Angel Food cake dusted with powdered sugar - so what's the big deal?  It's sweet, moist and buttery with a crisp brown crust and literally melts in your mouth - that's the big deal.  

10 oz. cream cheese, softened 1/2 cup (1 stick) unsalted butter, softened 1/2 cup vegetable shortening 2 cup all-purpose flour 2 tsp. baking powder 1 tsp. salt 2 cup granulated sugar, divided 6 large eggs 1 tsp. vanilla extract Confectioner's sugar for dusting

1. Preheat oven to 350 degrees F.  Grease and flour a 12-cup Bundt or tube pan.

     2.  In a large bowl or stand mixer, cream together the cream cheese, butter and shortening on medium-

          high speed until light and fluffy, about 5 minutes. 

I think this is where the "Fluff" comes in.

          In a smaller bowl, combine the flour, baking powder and salt.

          Add the flour mixture to the creamed mixture and mix on low speed until blended - it will

          be very thick.

     3.  Gradually add 1 cup of the sugar and the eggs, one at a time, beating well after each addition.  Add

          the vanilla and the remaining 1 cup sugar and continue beating, scraping down the sides of the bowl 

          once or twice, until the batter is smooth.

The cake will settle while cooling - it's too pretty to turn over!

     4.  Pour batter into prepared pan.  Bake for 60 to 65 minutes, or until a toothpick inserted in the center

          comes out clean.  Cool on a wire rack to 15 minutes.  Invert the cake onto a platter and cool 

          completely.  Dust with a generous amount of confectioner's sugar.

Copycat Rao's Famous Broiled Lemon Chicken

The most requested dish at Rao's  in New York City. Chicken broiled with a tangy lemon, olive oil and garlic sauce.
This dish seems to go out to almost every table.

1 cup fresh lemon juice
1/2 cup extra-virgin olive oil
1/2 tbsp. red wine vinegar
4 cloves garlic, peeled and minced
1/4 tsp. dried oregano
Salt and freshly ground black pepper
1 2 1/2-lb. chickens with legs, thighs,
   and wings separated and breasts quartered
   on the bone
1/4 cup chopped fresh parsley
Place oven rack in the upper third of the oven, and preheat broiler for at least 15 minutes.
Whisk together lemon juice, oil, vinegar, garlic and oregano in a 2 cup measuring cup.  Season the salt and pepper.
Place chicken skin side down, on a baking sheet and broil for 15 minutes.  Turn chicken skin side up and broil until skin is crisp and golden, about 15 minutes more.

Remove chicken from broiler.  When cool enough to handle, cut into serving pieces.  Pour over lemon mixture.  The chicken was not quite cooked through at this point.
Broil additional 5-7 minutes on each side until chicken is browned and cooked through. Stir in parsley. Serve with plenty of crusty Italian bread.

Watch the Video to see how they make it at the restaurant.

~Recipe from Rao's Cookbook