Peppersteak Kabobs

Good evening! 

How is your summer going?  Summer grillin', and chillin', I hope!  It has been so humid, so stormy and so hot here!  I say that as if it is any different from any other Midwestern summer!  The humidity will sometimes just about take your breath away. 

The night I made these babies, I wanted them done on the grill.  Hard to do in like, 60 mile an hour winds and ping pong ball sized hail, ya know?  I did these in the oven, but as per usual, please feel free to do them on your grill, where they were intended to be!

These kabobs are so easy.  I have made them for so long, and just thought maybe they were to easy and run of the mill to share but you know what, sharing is caring, right?  Can a "to easy" recipe really be all that bad?  There is only one thing about this recipe.  It insists on being made ahead for maximum flavor.  They are just always a crowd please, always a success and so easy.  If you ever have any leftover, chop the peppers and onions, slice the beef, and toss in a wok with a little soy sauce, cornstarch and beef stock, and serve as a stir fry over rice! 

Heeeeeeere we go!  This will yield about 10 skewers.  Or, it does for me anyway!

2 lbs beef cut into cubes.  Use steak or roast beast, whatever is better for you
3 large bell peppers
1 large onion
1/2 cup soy sauce (I use low sodium)
1/4 cup olive oil
1/2 tsp black pepper
2 tsp minced or crushed garlic
2 tsp onion powder
10 skewers (if wooden, soak in water as long as possible to avoid burning)

In a large Ziploc bag, add in soy sauce, pepper, garlic, oil, and onion powder.  Squish vigorously to combine ingredients.  Add in beef cubes and seal it up.  Smoosh to coat all meat with the soy sauce mixture.  Set in a bowl or on a plate and let sit at LEAST 6 hours, overnight, or 2 days is even better!  Before skewering chop onion into large chunks and separate layers and cut bell peppers  into about 1 inch chunks.  The only left is to skewer!  Skewer on kids, in whichever order or fashion you prefer.  If done in the oven bake at 425, 10 minutes, then flip and do another 10.    On the grill, use your judgment, I would say about 15 minutes on one side and 5 on the other!

Skewer on dudes!

Chicken Parmigiana

How many of you are elated over it being "BACK TO SCHOOL" time? HA!  Come on, you can admit it, we have all been there!   I am a schedule freak.   Even with 10 activities, I could plan around them and for them and know they were coming.  That somehow made me feel much better about life in general.

Anyway, I enjoyed having a little more time to cook and it being cooler so I WANTED to spend more time cooking!  I only realized 2 hours ago I hadn't shared this recipe with you guys.  It was one of the first recipes I "pulled out of my shoes" when I had to learn to cook.  I love my version.  There are so many, but I am here to tell you, well, I love mine!  My family loves it, my friends love it and frankly, they are pretty tough to please!  Ok, not really but it seemed the natural thing to say in my little "sales pitch".  This recipe is a little bit of a process.  Well, not really.  Well, it depends on if a process to you is normally opening a jar or catching your own dinner.  It is easy, and good things sometimes take a few extra steps.  It will be well worth your time and energy.  This freezes like a charm and I make extra for just that reason. 

This really is a family favorite and all joking aside, it is the kind of dish you can feel good about serving, you will know their tummy's and their souls are fed!  I mean after all, food IS love!

Fasten your seatbelt, here we go!

4 chicken breasts, cut in half thickness then pounded out to make slightly thinner
4 cups or 24 oz jar of marinara sauce
14.5 ounce can diced tomatoes
1 1/2 cups flour
2 eggs
water
2 cups bread crumbs
1/2 cup finely grated parmesan cheese
salt
pepper
2- 8 ounce balls of mozzarella cheese or 16 ounces grated mozzarella
peanut or vegetable oil

Preheat your oven to 350 degrees.  Prepare your chicken breasts by slicing them in half horizontally, so you get 2 out of 1.  They will be thinner that way.  When you have done that, gently pound the chicken until it is just slightly thinner and bigger pieces than the original.  This is a no brainer, don't pound it to thin, just give it few hits.  Lay your chicken out and salt and pepper both sides.   You should have 8 pieces (servings)

Now prepare your sauce.  In a medium saucepan, add in your marinara and your diced tomatoes.  Regardless if you doctor up store bought, or use your own, add any other seasonings you like at this point, turn to low heat and let simmer while you prepare the rest. 

Now to bread that beautiful chicken!  Put 1 1/2 cups flour in a large Ziploc back.  In a shallow dish whisk 2 eggs with a splash of water.  Salt and pepper the egg as well.  In a second shallow dish or pie plate, add in 2 cups of bread crumbs and 1/2 cup parmesan cheese.  I use fresh, and seasoned them with Italian seasoning and salt and pepper.  If you use dry and already seasoned that is fine. 

OMG, now you know I used JARRED sauce! ACK!


Toss all of your chicken pieces into the flour, zip up the top and toss to coat all of the chicken evenly.  Remove one piece at a time, dunk in the egg and then coat in the crumbs.  Place into a skillet heated on medium with your oil.  Fry on medium, slowly!  You will get the most gorgeous golden brown crust, your heart will melt!  Fry approx. 3 minutes on each side.  If you choose to not pound out your chicken breasts you might need an extra minute or 2 since they will be thicker. 

When they are all coated, fried and finished, place unto  a foil lined baking sheet.  (I am all for easy cleanup)

Now take a spoonful of your sauce, and lay it on the top of your chicken, then using whatever mozzarella cheese you choose, cover the top.  It is my opinion fresh is best, but use what makes you happy. 

Bake at 350 for 20-30 minutes.  This is a good time to boil up your pasta and have it all ready at the same time!   ENJOY!!

Your "Italian food for the Italian soup" Chefwannabe

It Ain't Easy Bein' Green.......3 new ways to make GREEN BEANS!

Well......it's true isn't it?!  I thought you agreed with me!

I am a true, die hard fan of the green bean.  I have been since I was a child.  In fact, it was the only vegetable I would willingly eat as a kid.  I can remember many a meal of green beans only because I refused to eat whatever else my mother had prepared.  (likely shoe leather roast beef, sorry Ma) Green bean casserole, green beans plain, green beans fresh and green beans in a CAN!  I am not a fan of the frozen green bean!  I think they are tough no matter how you cook them. I especially love using the term, "haricots verts" pronounced properly sounds like "airy covair"  Long green beans, wrapped in bundles with a piece of bacon or a scallion and roasted in the oven, is another favorite way to prepare them.

All in all green beans are a great side dish, for a small family dinner to a huge meal for a special occasion.  What would Thanksgiving be without green bean casserole for heaven's sake?!?! This by they way is a specialty of my sister Peg.  She got me started on it and it's been love ever since!  For me, the vessel in which I get my beans, a can, a bag, or out of the garden, makes no difference.  I only am particular about what variety I use for each application I use them in.  I will post photos of each of the kinds I enjoy making.  This will include a grown up version of green bean casserole.  No processed canned cream soups in this version!  Trust me, it will be worth it.  I hope you give one of these a try to change up your green beans for Thanksgiving or to add to your menu.  I will post the very simple directions under each photo.

 

I prefer CANNED green beans for this dish. (serves 4-6)

3 cans cut green beans or 3-4 cups of fresh or frozen green beans

4 slices of bacon chopped

1/4 cup FINELY minced onion 

2 tbsp butter

salt and pepper to taste

1/2 cup slivered almonds (optional)

Melt butter in saute pan, add in bacon pieces.  Cook over medium heat for 3 minutes.  Add onions and cook for another 5 minutes until tender and translucent.  Add drained green beans and let cook covered on low for 15 minutes, stirring to coat beans in butter.  Add almonds and stir to coat again.  Salt and Pepper to taste before serving!

 

2 cans of french cut green beans

1 cup french fried onions

1/2 cup sliced mushrooms (optional)

1-1 1/2 cups milk

2 tbsp butter

2 tbsp flour

3/4 to 1 cup grated parmesan cheese

salt and pepper to taste

Drain all liquid from green beans.  Melt butter in a small saucepan, add flour and whisk.  Let cook approx 1 minute to cook the raw flour taste from the mixture.  Add 1 cup of milk and whisk vigorously to combine ingredients into a smooth sauce.  Stir in mushrooms and parmesan cheese.  When it is completely melted add salt and pepper to taste.  When sauce has thickened, add green bean and stir.  Check seasonings again!  Place in a casserole dish that will accommodate your mixture.  I used approx. a 7x10.  Spinkle the top with french fried onions and bake in a 375 degree oven for 15-20 minutes.  

 

1/2 pound of fresh green beans.  *snap ends*

4 slices of bacon

4 long green onions

salt and pepper

Bring a small pot of water to a boil.  Salt liberally.  Add in green beans and let boil 2 minutes.  Drain.  On a foil lined cookie sheet, seperate beans into 4 equal bundles.  Wrap on piece of bacon around the center, and then wrap on green onion and tie it on the top making "bundles".  Back at 375 for 15 minutes.  Sprinkle with sea salt and freshly ground pepper immediately after removing from the oven.  

 



I hope you enjoy these twists on plain green beans.  Change up your Thanksgiving table or maybe just your dinner table on a regular weeknight.  Remember, make time to eat with your family around the table!  Family time is so important whenever you can get it with people's busy schedules.  You will enjoy spending time with your children, talking, and laughing.  You will learn more over a meal than sometimes you want to know!  (trust me on this one)

Your "it ain't easy bein' green" chefwannabe

Chris