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Philly Cheesesteak Flatbread

Philly Cheesesteak Flatbread

Ahhh………….the Philly Cheesesteak…….it’s iconic. I know there are many versions out there. I recently saw a picture of a Philly Cheesesteak Sandwich and it looked sooooo yummy. But it’s a lot of bread, so why not reduced the amount of bread? Make it flat…….oh yeah…..flatbread…….Philly Cheesesteak Flatbread!

This could not be easier. I used Naan bread on the Middle Eastern Chicken Couscous Wrap and loved the taste of the Naan. So, why not top it with the Philly Cheesesteak ingredients, pop it in the oven and………..well, all I can say is yum, yum , yum!!!!

I topped the Naan with a pre-packaged ready to go steak ( you can use left over if you like and or have), sprinkled on garlic, and a little oregano, drizzled on steak sauce ( your choice), top with green pepper, onion, and provolone cheese. In the oven for a few minutes and ta da……….Philly Cheesesteak Flatbread.

Tim and I both loved it. It can be made for a quick lunch or dinner, or for a late night snack………that you can eat on your new TV trays, while watching a movie or your favorite TV show. We got new TV trays after much searching……..thank you to our friend Carol for pointing us in the right direction for our purchase. Apparently TV tray are not so popular anymore…..lol.

Whether you have TV trays or not try the Philly Cheesesteak Flatbread….but try the TV trays.

Philly Cheesesteak Flatbread

★★★★★ 5 from 1 review

Author: Marty Boyd
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 1x
Category: Pizza
Method: Bake
Cuisine: American

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Ingredients

Scale

1– 6 oz. package Grilled and Ready Seasoned Steak Strips or left over steak
1 cloves garlic, minced
1/2 teaspoon oregano
¼ cup steak sauce
1 green pepper sliced
1 small onion, sliced
1 cup shredded provolone cheese
2 Naan flatbread

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Instructions

Preheat oven to 400*
Place Naan flatbread on a cookie sheet lined with parchment.
Place steak on Naan,sprinkle with garlic and oregano. Drizzle with steak sauce. Top with sliced peppers, onions and cheese. Bake in preheated oven for 5-10 minutes, or until cheese has melted.

Keywords: quick, easy, green pepper, steak, stake sauce, provolone cheese, naan bread

Cumin Beef Kabobs

Cumin Beef Kabobs

It’s time to grill!!!!

Once Memorial day has passed, it is summer time………..pools open, flowers and gardens are blooming, and you can wear white pants.

Although we do not eat a lot of beef, occasionally Tim and I like a nice steak, or in this case some Cumin Beef Kabobs.

Ease of preparation in the summer is key to enjoying said summer…………Marinading makes any cut of beef extra tasty, and there is something about marinading in soy that makes beef taste extra delicious. Add Tim’s favorite spice……next to red pepper flakes…….cumin, and the marinade is easy and makes the beef tender and juicy, even if you use an less expensive cut of meat.

When making kabobs I have one piece of advice, make sure everything on the kabob has approxamately the same cooking time. If you try veggies that have a short cooking time, they will either burn or in they will fall completely off the skewer by the time your meat is done. Although they do make kabob baskets that holds everything inside,I have not been able to find them this year 🙁 ……….But they are a nifty device, if you can find them. I must admit I really haven’t looked that hard. Besides I found this really cute kabob set at the local Goodwill store that I had been dying to try…………..I love the way it looks.

For these kabobs I wanted to use tomatoes, but as I said above they would have just fallen off the skewer by the time the meat and onions were ready. So I just sautéd them on the side with a bit of sea salt and finished them with a snip of chives. Which by the way, my chives are beautiful this year……….more on the garden as it grows.

So, when you are looking for a easy but delicious kabob recipe, try these Cumin Beef Kabobs with a side of sautéd cherry tomatoes and enjoy some summer grilling!

Cumin Beef Kabobs

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Author: Marty Boyd
Prep Time: 15 minutes
Cook Time: 6-10 minutes
Total Time: 25 minutes
Yield: 4 1x
Category: Main Dish
Method: Grlll
Cuisine: American

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Ingredients

Scale

1 pound beef,cut into 1-inch pieces ( I used an Angus Western Style Rib – which is boneless, but use what ever is your taste in beef)
1/4 cup soy sauce
Juice of one fresh lemon
1 tablespoon ground cumin
2 small onions, cut into 8 wedges
Kabobs skewers

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Instructions

Combine soy sauce, lemon juice, and cumin in a small bowl. Place meat and marinade in a ziploc bag and marinade overnight.
Prepare barbecue (high heat) or preheat grill pan. Thread beef onto skewers, alternating meat and onions. Grill until beef is tender, turning occasionally, about 6 minutes for medium rare.
Serve with sautéd cherry tomatoes.

Notes

Prep and cook time do not include marinading overnight.

Keywords: beef, onion, tomatoes, cumin, soy sauce, grill, easy

Cream of Asparagus Soup

Cream of Asparagus Soup

Cream of Asparagus Soup……….even the name sounds silky and elegant. That is just what this soup is, and it has no cream in it………What you say no cream?????

I know I was amazed too! I have made plenty of cream soup, but they have all got their creaminess from heavy cream. But heavy cream has a lot of calories, and a lot of fat so, what to do to reduce that??

I have seen recipes what have used instant potatoes to thicken soups, so I wondered if a regular potato would work. Low and behold it did! Adding some onion and garlic to the asparagus gave it just the right underlying taste. The only other thing it needed was salt and pepper.

Now, I have have one of those handy immersion blenders, and next to my Kitchen Aide stand mixer, it is one of the best gadgets I own. It works like a blender but with NO, I repeat, No big mess to cleanup after, just plug it in, stick it in your pan, and blend away. There are many versions on the market, do yourself a favor and get one…….. you won’t be sorry.

Now, I did want to add just a touch of cream with out using cream, so sour cream (low-fat) is a great substitute. You just need a small amount to make a big impact.

I garnished the soup with some beautiful reserved asparagus tips that I blanched until just tender crisp, and just a few slivers of parmesan cheese.

Serve it with a rustic loaf of French bread, and it’s a great light lunch or dinner.

Of course, as always if you have your own asparagus …………….Yum! I am still gushing over ours, it is fabulous!

Cream of Asparagus Soup

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Marty Boyd
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Soup
Method: Cook
Cuisine: American

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Description

Cream Soup with out the cream!

Ingredients

Scale

1 pound asparagus
2 teaspoons butter
1 small onion, chopped
1 clove garlic, minced
1 medium russet potato, peeled and diced
4 cups chicken stock
3 tablespoons low fat sour cream
Parmesan cheese
Salt and pepper to taste

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Instructions

In a large pot, melt butter over low heat. Add onion and garlic, sauté on low for 3-4 minutes.
Trim asparagus, removing tough ends, and cut into 2 inch pieces, reserving the tips for garnish
Add diced potato and asparagus pieces to onion and garlic in the pot. Add chicken stock and season with salt and pepper. Cover and cook for 20-25 minutes or until asparagus is very tender. While asparagus is cooking, blanch tips until tender crisp, cool under running water and set aside for garnish.
Remove from heat and using an immersion blender puree until smooth (alternately you can puree mixture in a regular blender in batches, then return to pot). Stir in sour cream until well blended.
Ladle into serving bowls, garnishing with asparagus tips and parmesan cheese.

Keywords: asparagus, soup, healthy,