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 Buffalo Chicken Salad

source unknown

2 hearts romaine lettuce, chopped

1 cup carrots, shredded, chopped or how ever you like

2 ribs celery, chopped

1/2 cup ranch dressing (I like to make the kind from a packet)

1 pound, chicken tenders, cut into bite size pieces

1 tablespoon vegetable oil

2 tablespoons butter

Salt and black pepper

1/4 cup hot sauce (like Louisiana Hot Sauce)

1. Preheat a skillet over medium-high heat.

2. Combine lettuce, carrots, and celery in a salad bowl.

3. Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for a few minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.

4. Toss salad with dressing and season with salt and pepper. Top salad with buffalo chicken.

Lorri's Cauliflower Soup

Coarse salt and coarse black pepper
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 small heads cauliflower, or 1 large, cut into small bunches of florets
3 ribs celery and leafy tops from the heart of stalk, finely chopped
1 medium onion, chopped
2 tablespoons chopped fresh thyme leaves
2 tablespoons all-purpose flour
1 quart chicken broth
1 cup half-and-half or whole milk
3 tablespoons chopped fresh parsley leaves or chives, for garnish
1/2 cup grated Parmesan, for passing at the table

In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes.

Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes. Puree soup using an immersion blender, food processor or blender and return to pot.

Check seasoning and add a dash of hot sauce, if desired. Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese sprinkled on top.