Christina's Double Philly Cheesesteaks

adapted from Our Best Bites


2 lbs. steak (any cut)
2 Tbsp. butter
1 green bell pepper
1 medium yellow onion
White cheese (mozzarella or Swiss or provolone or Monterey Jack)
Kosher salt and freshly-ground black pepper
Cream cheese (4 oz?)Cholula hot sauce (optional)
8 Hoagie rolls

Thinly slice bell peppers and onions (preferably in the food processor). Set aside. Thinly slice frozen meat (again, food processor). Set aside. Heat 2 Tbsp. butter over medium-high heat in a large skillet. Add steak and stir-fry. Season heavily with salt and lots of freshly-ground pepper. When meat is about half-cooked, add peppers and onions. Stir occasionally, cooking until meat is cooked through. Season with hot sauce to taste.

Slice buns, smear with cream cheese and spoon steak mixture inside. Top with cheese and place under broiler for 1-2 minutes or until cheese is melted and bread is slightly toasty.

Christina's Sweet and Sour Chicken

adapted from $5 Dinners


1 lb chicken breast, diced
1/2 onion, diced
2 Tbsp olive oil
1 diced green or red bell pepper
1 clove garlic, minced
1 tablespoon corn starch
1/4 cup soy sauce
1 (8 ounce) can pineapple chunks, with juice or fresh
1 Tbsp vinegar
1 Tbsp brown sugar
1/2 tsp ground ginger
frozen mixed veggies

1. In large skillet over medium high heat, brown the diced chicken pieces and onion in oil.
2. Add diced bell pepper and garlic and stir-fry for 1 to 2 minutes.
3. In small bowl, whisk together corn starch and soy sauce, then pour the mixture into skillet along with the pineapple chunks, pineapple juice, vinegar, brown sugar, and ginger. Stir together and bring just to a boil. Reduce heat and simmer 5-10 minutes, or until sauce reaches desired consistency/thickness. Stir in frozen veggies and heat through. Serve over hot rice.

Christina's Quinoa with Avocados, Beans and Corn

1 cup quinoa
1 cup frozen diced green or red bell pepper
1 cup frozen corn
2 cups cooked black beans
1/4 cup lime juice
2 Tbsp fresh cilantro, chopped (free from the garden)
Salt and pepper to taste
1 avocado, diced

In a large skillet, saute the green pepper, corn and black beans.

Once softened, add the lime juice and cilantro.

In a saucepan, cook the red quinoa as directed on the package.

Once cooked, mix the quinoa in with the sauteeing veggies.

Dice up an avocado.

Serve the avocado on top of the quinoa and veggies.

Christina's Moroccan Rib Roast

from Better Homes and Gardens

2 tablespoons coriander seeds, crushed 
2 tablespoons finely shredded lemon peel 
1 tablespoon olive oil 
1 teaspoon whole cumin seeds, crushed (or just use a few dashes of cumin)
1/2 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon coarse salt 
1 4- to 5-pound beef rib roast (I used country-style pork rib chops instead)
8 cloves garlic, peeled and cut into slivers 
Assorted peeled and cut-up vegetables, such as carrots, turnips, and sweet peppers 

1. In a small bowl stir together coriander seeds, lemon peel, olive oil, cumin, red pepper, and salt. Rub surface of meat thoroughly with coriander mixture. 

2. Cut 1/2-inch-wide slits randomly into top and sides of meat. Insert garlic slivers deep into slits. If desired, cover and chill meat for up to 24 hours. 

3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place meat on the lightly oiled grill rack over the drip pan. 

4. Cover and grill for 1-1/2 to 2 hours or until an instant-read thermometer inserted into the center of the meat registers 155 degree F for medium doneness. Add assorted cut-up vegetables to grill during the last 45 minutes of grilling, removing and setting them aside as they become tender. Carve meat and serve with the grilled vegetables. Makes 8 to 10 servings. 

Test Kitchen Tip: You may prepare this recipe using leg of lamb instead of a beef rib roast as part of a more authentic Moroccan feast. For a 3- to 4-pound leg of lamb, grill for 2 to 3 hours or until a meat thermometer registers 155 degree F for medium doneness. 

Christina's Thai Peanut Noodle Salad

from Our Best Bites

Not gonna lie, this tastes more Chinese than Thai due to the sesame oil in the salad dressing, but it's still yummy!

8 oz Linguine Fini, regular Linguini, Spaghetti or Angel Hair

4 C shredded greens: napa cabbage, romaine lettuce, spinach or whatever you have
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup--optional)

Thai Peanut Salad Dressing (save some time and make this part ahead!)

Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. Drain when al dente and rinse with cold water. Add some dressing and stir to coat.

When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.

Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat.

Christina's Green Enchilada Sauce or Salsa

from Our Best Bites

2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos
1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
4 c. chicken broth

In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.

While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.

Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer/boil 15 minutes-1 hour, depending on the consistency you want. The sauce can also be simmered in a slow cooker all day.

Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.

Christina's Shrimp Kabobs with Dill Dijon Sauce

from $5 Dinners

25 shrimp
1/2 onion
1 green pepper
1 Tbsp olive oil
4 Tbsp dijon mustard
1 Tbsp milk
2 Tbsp fresh or 2 tsp dried dill
2 Tbsp fresh parsley or 2 tsp dried parsley

1. Thaw shrimp. Cut green pepper and onion into skewer size pieces. Place shrimp, green pepper, and onion on skewers. Brush with olive oil and sprinkle with a few dashes of dill. Lay in roasting pan and broil 5 minutes on each side
2. In small bowl, whisk dijon mustard, milk and dill until creamy. Dip shrimp, peppers and onions into sauce.

Christina's Arancini (Rice Balls)

from Rachael Ray

2 cups cooked and cooled white rice
1/2 cup frozen peas (or 1/2 sauteed celery or bell pepper, etc.)
2 large eggs
1/2 cup grated Parmigiano Reggiano cheese
1 1/2 cups breadcrumbs
1/2 pound cubed mozzarella or provolone cheese
Extra virgin olive oil, for frying

In a bowl, combine the rice, peas, eggs, Parmigiano Reggiano and 1/2 cup of the breadcrumbs. Form balls two inches in diameter; insert one of the cubes of cheese into the middle of each ball and reform the balls of rice around the cheese cubes. Roll the balls in the remaining bread crumbs until coated evenly.

Meanwhile, heat two inches of olive oil in a pan with tall sides. When hot, add the balls and cook for about 3-4 minutes each, until they are golden brown all over.

Serve the Arancini with a side dish of tomato/spaghetti sauce for dipping.

Christina's Asian Noodle Salad

from The Pioneer Woman Cooks!

SALAD INGREDIENTS:

1 package linguine noodles, cooked, rinsed, and cooled

1/2 head sliced Napa cabbage
1/2 head sliced cabbage
1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small bag bean sprouts
3 sliced scallions
3 peeled, sliced cucumbers
1 cup peanuts, lightly toasted in skillet

DRESSING:

Juice of 2 limes
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/2 cup brown sugar
2 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
one bunch chopped cilantro

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter. Dressing keeps up to three days before serving without cilantro.

Christina's Garlic Roasted Vegetables

from Picky Palate

1 lb bag of carrots, peeled and cut into 1 inch pieces
1 onion, thinly sliced and separated
1 lb bag celery washed and cut into 1 inch pieces
2 bell peppers of choice, I used a red and yellow, seeded and julienned or cut into strips
2 Tablespoons extra virgin olive oil
¼ teaspoon Lawry's Garlic Salt
¼ teaspoon Kosher Salt
¼ teaspoon Fresh ground black pepper
2 Tablespoons extra virgin olive oil

1. Preheat oven to 400 degrees F. Place all vegetables onto a large baking sheet with edges. Drizzle with olive oil. Sprinkle garlic salt, salt and pepper or vegetables and gently rub ingredients together so vegetables are well coated. Bake for 35-40 minutes or until vegetables are fork tender.