Monday, April 30, 2012

Menu Plan April 30-May 5

     This weekend was a busy one, but our last out of town weekend before Ezra Jane is born. We celebrated my mom's birthday and my nephew's seventh birthday. H had a WWE themed birthday party, and it was about as cute as a wrestling party could be. Complete with temporary tattoos and wrestling belts for each kiddo. I'm so glad I have girls!
     The menu included JUNKYARD dogs (coney dogs), RAW vegetables, CHAMPIONSHIP fruit kebabs, BIG SHOW popcorn, MAIN EVENT cake, and SMACKDOWN punch. Isn't that wrestling ring cake fabulous? A local cakery made it: one layer chocolate, one vanilla with cookies and cream buttercream in between the layers.

     I had a doctor's appointment this week, and since I've been cutting out most refined sugars (mainly ice cream and cookies!), I lost five pounds. Being pregnant and losing five pounds says something about what sugar does to your body I think.
    In other news, I've decided to change the title of my blog. All my Penny Pinching Provisions posts will still be available. For now, I'm not even going to change my url. I'm hoping you'll bear with me through the changes. I'm really excited about regaining focus on the things that are important to me: healthier eating and simpler living. I hope you will be interested too!

The menu this week:
Broccoli Snow Pea Stir Fry with brown rice
Pork Tacos with homemade tortillas
Pesto Pasta (whole wheat if desired)
Grilled Burgers
frozen pizza
Honey Pecan Chicken Salad

Linked up to OrgJunkie's Menu Plan Monday

Thursday, April 26, 2012

Peanut Butter Banana Muffin

     I mentioned before we sometimes have trouble eating our bananas before they turn over-ripe. I haven't bought them in a while, but I had to the last couple of weeks because the spring soccer season started up. My husband refs games, and he needed the bananas to prevent season opener cramping. The bunch we bought this week only lasted three days before a couple were getting very spotty!
     Today I tried a new muffin recipe, which I adapted from a Jessica Seinfeld recipe. I thought since it had a lot of natural peanut butter, whole wheat flour, and mashed banana it was a fairly healthy recipe. That part of the recipe was pretty healthy as it turned out, it was the brown sugar that made this less healthy. Don't get me wrong; sugar is natural, and I'd much rather use a natural thing than a chemical sweetener (Splenda, equal, etc). The problem is what it does to my blood sugar levels. I thought of replacing some of the sugar with honey, but there weren't really any other liquids to reduce and make up for the added liquid of honey vs. sugar. Then, I wondered about replacing some sugar with unsweetened applesauce, but again your running into the problem of too much liquid. In the end, I just used the brown sugar and vowed to only eat one muffin for breakfast and have an egg or some other protein to balance it out...which is probably what I should normally do anyway. Usually, I convince myself that two muffins and coffee would make a great breakfast...and it does taste great. Now, that I have to watch my sugar intake, I need to rethink some things. Just out of curiosity, I plugged the recipe in to myfitnesspal to figure out what was in each muffin. Here are the results. Each muffin contains lots of protein, fiber, and sugar... 242 calories, 33 carbs, 10 fat, 7 protein, 20 sugar (16 from brown sugar), and 3 fiber.
    Overall, these muffins were delicious! Seriously, the brown sugar added in the last step creates a crunchy topping that just makes the muffins melt in your mouth. Jonathon and I thought they tasted a lot like peanut butter cookies, and the banana wasn't really overpowering. I wanted to eat more muffins, but I was good.

     Question for you... After more researching, I found that coconut (or palm) sugar has about the same number of calories as brown sugar, but has a lower impact on blood sugar levels. I checked it on myfitness pal and that would reduce the sugars in each muffin to 16 (12 from the coconut sugar) instead of 20 using regular brown sugar. Have you used coconut sugar before? I'm wondering if it is less "processed" than regular brown sugar...

Also, I'm still looking for opinions on my blog name change. Chime in. Let me know what you want to see. Let me know what you think of the new (and hopefully improved) vision for my blog.

1 cup brown sugar, divided
1/2 cup natural peanut butter (I used Trader Joe's one ingredient PB)
2 bananas, mashed
1 egg white
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

  • Preheat oven to 350* and line muffin pan.
  • Mix 1/2 cup brown sugar with peanut butter, bananas, and egg white.
  • Combine flour, baking powder, baking soda, and salt. Add to the peanut butter mixture, and stir to just combine. It will be a little lumpy.
  • Add the remaining 1/2 cup of brown sugar and stir once or twice. This quick mix in will create a crunchy topping, so don't stir it up all the way.
  • Spoon batter into muffin cups.
  • Bake until lightly browned and a toothpick comes out clean. It should take 15-20 minutes.

Linked to Muffin Monday, Crazy Sweet Tuesday, Sweet Temptations, Showcase Your Talent, Sweet Treats Thursdays, Sweet Tooth Friday

Wednesday, April 25, 2012

A New Name?

     I'm considering a new name for my blog. Am I crazy? I'm interested in feedback, especially those who have changed their blog name in the past. I have so many questions...Did you change your url? Did you just change the banner title of your blog? Did you lose/gain traffic? etc...
     Mainly, I'm thinking of a "rebirth" because Penny Pinching Provisions doesn't really fit with what I am about right now, or where I think I'm headed...and it seems like a long title for a blog. I've been running out of ideas for what to post, which is partly why you haven't seen much of me lately. Here is my vision...See what you think (and post comments to let me know!)
I want to live healthfully. I want to live frugally. I want to live simply.

Restoring: Health
     I'm really trying to focus on eating healthy. The nearly failed glucose testing a few weeks ago really made me think about my health. As I've been watching my sugar intake, I've noticed sugar is in everything! Even things that aren't sweet...Really, potato chips need sugar? I'm not saying I'll never eat sugar again. If you've been reading my blog, you know I love desserts. My focus will shift a little more to making desserts and other foods healthier, if possible...and splurging now and again too. I now know a splurge doesn't mean every other day! I really want to focus on eating real, made from scratch, kid-friendly (in most cases), not processed food. I want to focus on being healthy.

Restoring: Life/Freedom
     Even though I'm eating healthier and staying away from processed/refined foods, I still have to have a grocery budget. And, a life budget, for that matter. It's the only way I can stay at home with my girls. While the focus of Penny Pinching Provisions started out to be a blog about cooking on a budget, it was really just recipes that I tried, liked, and wanted to share with you. So the blog title didn't/doesn't really fit with what was actually happening on the blog. I want to be able to share that you can eat good healthy food and still be a penny-pincher. I want to share life with you, not just meals. Although, sharing food with people is one of the best ways to get to know them...Have you been on many dates or outings with friends that didn't involve food of some kind? I want to be able to share what are doing with our preschool at home. I used to be a teacher before I was a mom, so teaching Eden preschool instead of sending her away is another way we save. I want to focus on reducing debt and living frugally, so I can keep staying at home.

Restoring: Simplicity
     I feel like things just need to be more simple. Apparently, having two kids is a big step from having one kid. I will have to re-think the way things are done. Rethinking my schedule and making time for two is going to be much harder than entertaining one! I want to focus on taking out all the extra stuff. Hopefully, I will come up with or find some good ways to get things done. I've always been good at organizing, but somehow I've gotten away from that without the confines of a job to keep me on track. I want to be more organized. I want to be able to share my ideas with you too. I want to focus on living simply...which will also help with eating healthier meals and not spending a lot on the foods to make that possible.

Is there anything else you would like to read about?

As you may have guessed, the name I'm thinking of changing to has to do with "restoring." I'm still deciding between Robin: Restored or Restoring Robin. A journey of health, life, and simplicity. (maybe?)

Monday, April 23, 2012

Berries and Cream Muffins

     Muffins are probably the easiest breakfast you can make since they can be made ahead of time. My daughter and I made these a few weeks ago when we expected company for breakfast. They were so good and went perfectly with a good cup of coffee and some turkey bacon. See the bottom of this post for lots of other muffin recipes!
    Some options for making these a little more healthy are to use whole wheat flour and reducing the sugar by using a combination of honey and sugar. If you want to use whole wheat flour, a general rule is to take away two tablespoons per cup of flour used. If you want to replace sugar with honey, you have to take out some liquid from other areas (like the cream), and reduce the oven temperature so they won't get too brown.
Adapted from Taste of Home Quick Cooking 2006
1 cup fresh or frozen berries
3/4 cup plus 2 Tbl sugar, divided
1/4 cup butter, softened
1 egg (or replace with 1 Tbl flaxseed and 3 Tbl water)
1 tsp vanilla
2-1/4 cup flour (take out 4 Tbl  for whole wheat)
3 tsp baking powder
1/2 tsp salt
1 cup half and half
1 cup white chips
2 Tbl brown sugar

  • Toss berries with 1/4 cup sugar and set aside.
  • In large mixing bowl, cream butter and 1/2 cup sugar. Beat in egg and vanilla.
  • Combine flour, baking powder, and salt. Add to creamed mixture alternately with cream.
  • Stir in white chips and raspberries.
  • Fill lined muffin cups 3/4 full. 
  • Combine brown sugar and remaining 2 Tbl sugar and sprinkle over each muffin cup.
  • Bake @ 375* for 25 minutes or until a toothpick comes out clean.

other muffins we have made include:

National Zucchini Bread Day

     It's National Zucchini Bread Day. This weekend I tried a new recipe, hoping to have one to post for today. I wasn't impressed. I'll work on it some more and get it the way I like it first. I tried a no sugar (I used honey) recipe, and while it was pretty good; it wasn't the sweet bread that zucchini bread usually is. I'm thinking of applesauce for oil and other substitutions. It could just be the recipe too. It wasn't one I have used before and adjusted. Anyhow, if you are looking for zucchini bread recipes to celebrate today I have a couple of previously posted and delicious ones for you. Happy baking!

Zucchini Banana Craisin Bread (or Muffins)
Zucchini Bread

Sunday, April 22, 2012

Italian Pork Chops

     When you need a quick dinner that is delicious and easy, these pork chops are your answer. Everyone loves them. The chops are covered in a basil tomato sauce and melted cheese. If you don't have pork chops, you could also use chicken. For a speedy side dish, we used boxed fettuccine alfredo and added some broccoli and mushrooms. You could also just have buttered noodles and broccoli.
4 pork chops (or chicken breasts)
1/4 tsp pepper
2 Tbl butter
1 can (8oz) tomato sauce
1/4 cup water
1 tsp Italian seasoning
1/2 tsp dried basil
4 slices mozzarella cheese

  • Sprinkle the chops with pepper.
  • In a large skillet, brown the pork in butter on both sides. 
  • Combine the tomato sauce, water, Italian seasoning, and basil. Pour over the pork chops.
  • Bring to boil. Reduce heat, cover, and simmer for about 8 minutes until the meat is done.
  • Top each chop with cheese. Cover and cook 3 more minutes or until cheese is melted.

Oven-Fried Chicken with Almonds

     What picnic is complete without fried chicken? It seems like it's the easiest and most common food to pack or pick up on your way to your favorite picnic spot. It's probably not the healthiest food. You don't have to fry chicken to get that delicious fried taste. This chicken is baked in the oven and has the crunchiness and flavor of the real thing...without the guilt. The "breading" is made partly of almonds which adds and interesting nuttiness to chicken. Everyone at our house loves this chicken! Even though it has been too chilly to go on a picnic this week we still enjoyed it, and the next day we used the chopped up leftovers on salads for a light lunch.
adapted from South Beach Diet Cookbook
1 cup bread crumbs (we used whole wheat)
1/4 cup grated Parmesan
1/4 cup ground almonds (I used a coffee grinder)
2 Tbl chopped parsley (or 2 tsp dried parsley)
1 clove garlic, minced
1 tsp salt
1/4 tsp dried thyme
pinch of pepper
1/4 cup olive oil
2 lbs chicken (I have used boneless and legs and both were delicious)
  • Preheat oven to 400*
  • Combine bread crumbs, cheese, almonds, parsley, garlic, salt, thyme, and pepper. 
  • Place oil in shallow dish.
  • Dip the chicken in the oil, then in the crumb mixture until coated. 
  • Place in shallow baking pan.
  • Bake for 25 minutes or until done.

Friday, April 20, 2012

Candy Bar Bread

     I know, I said last week I was trying to reduce my sugar consumption because of the close call in the glucose testing. I have had this recipe in my "to post" file since the beginning of the year. It's about time I got around to getting the post finished. It could be useful for you now if you have a lot of leftover Easter candy!
     We got a bag of mini candy bars from IKEA during an annual New Year's trip. I think it was chocolate butterscotch or something, but this recipe could be for any kind of candy bar. The candy was pretty good, but we just don't eat little candy bars that often, so it was going to take us forever to get through that bag. When I was looking through my box of old family recipes, I came across a really simple recipe for nut bread. I don't think I would like nuts in a bread, so I basically used that recipe and replaced the nuts for candy bar bits. The result was so good, especially when still warm (or reheated!). The bread was rich and flavorful and took care of the chocolate craving that I was having.
     Some ways to make this a little more healthy could be to replace the egg with one tablespoon of milled flaxseed and three tablespoons of water. You could also replace half of the sugar for honey which doesn't affect your blood sugar quite as much.  Both of these options may alter the texture or density of the bread, so you could play around with it. Another option would be to use whole wheat flour instead of white. I do this in almost every recipe that I make. A basic rule of thumb is to take out 2 Tbl per 1 cup flour called for. I try to put the conversions in the recipe so you can see exactly how much whole wheat flour to use.

2-1/2 cups flour (take out 3 Tbl if using whole wheat)
3 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 egg, beaten
1 cup milk
1 cup chopped candy bar of choice

  • Sift flour, measure and resift twice with baking powder, salt, and sugar.
  • Combine well beaten egg and milk. Add all at once to dry ingredients, stirring quickly until flour is dampened but not smooth.
  • Quickly fold in candy bar bits to distribute.
  • Turn into buttered loaf pan and bake @ 300* for about 20 minutes then increase heat to 375* for 25-30 minutes longer.

Tuesday, April 17, 2012

Jalapeno Popper Cheeseball

     Last week, I was cooking up some bacon wrapped jalapeno poppers. My husband was in need of leftovers or something to take to lunch the next day. Inspiration struck, which was convenient since today is National Cheeseball Day. I could turn the ingredients to the jalapeno poppers into a cheeseball! It was easy to take in a lunch bag and tasted great!

4 Tbl cream cheese
1/2 cup shredded cheddar
4 jalapenos, halved and seeded
3-4 slices chopped bacon

  • Broil your jalapenos in the oven for about 10 minutes or until the skin starts to turn black. Remove from oven and place in resealable bag until cool enough to handle. Pinch skins off.
  • Chop up bacon and jalapenos. 
  • Combine all ingredients and refrigerate until serving.

Monday, April 16, 2012

White Chocolate Berry Meringue Bars

     For this months Secret Recipe Club, I was assigned to the blog eggs, cream, and honey. After looking around, I found this White Chocolate Brownies with Raspberries recipe. Seriously, how could I pick something else? White chocolate, brownies, and raspberries seem like ingredients that can't go wrong...and I was not disappointed. You'll see in a minute, why I decided to change the name of this recipe.
     After reading through the post, I discovered that Heather had been part of a group called Tuesdays with Dorie. I've seen other bloggers that were part of this group, so I knew the recipe would be terrific. I believe the perfect party cake is a Dorie recipe, and it's one of my favorites! Then, I found that several people who had posted this recipe had some trouble with the meringue preventing the "brownies" from getting done. I followed their advice and baked my bars then added the meringue at the end, which solved that problem.
     As I mentioned above, I decided to change the name of these brownies to meringue bars because it seemed more fitting. Sorry, Dorie. While they do include chocolate, which is essential to a brownie, these were a little more cake-like and the meringue topping should not go unmentioned. It was so good. Seriously, I  ate almost the whole pan by myself. These were not the kind of bars that you can throw together quickly (like brownies). These took a little more time and patience...I had to make the meringue twice (stupid yolk sneaking in!) They were well worth the effort, and they are sure to impress any guests who may be helping you eat them. If you wish to forgo the meringue and just make the bars naked, that would be great too. I know because I tasted a little corner before adding the meringue! I just couldn't wait.
    I made a few changes to the original recipe. First, I used frozen mixed berries instead of fresh raspberries. There are no berries in season in Indiana right now, so even if I could afford to buy them they wouldn't taste very good. I sprinkled them with flour so they wouldn't sink into the batter. Next, as I mentioned above, I baked the bars before adding the meringue so the middle wouldn't be gooey. Finally, I lined the whole pan with parchment paper, so I wouldn't damage the delicate meringue topping by flipping onto a platter. The parchment paper allowed me to just lift the bars from the pan and place on a platter.

2/3 cup flour
1/2 cup ground almonds (I used a coffee grinder)
1/2 tsp salt
1 stick butter
4oz white chocolate, chopped
1 cup sugar
2 tsp grated orange zest
4 large eggs
1 tsp vanilla
1 cup frozen mixed berries (sprinkled with flour)
3 egg whites, room temp
pinch salt
1/2 cup sugar
  • Center a rack in the oven, and preheat to 325*
  • Line a 9x3 pan with parchment paper. Butter the parchment paper.
  • Whisk the flour, ground almonds, and salt together. Set aside.
  • Set a heatproof bowl over a pot of boiling water (or use double boiler). Add the butter and chocolate and melt, stirring frequently.
  • Rub the sugar and orange zest together. Add eggs and beat at Medium-high speed for about 3 minutes until foamy and pale. Beat in vanilla 
  • Reduce speed to low and blend in chocolate mixture. Add in the dry ingredients and mix until barely combined.
  • Pour batter into prepared pan. 
  • Sprinkle the berries on top of the batter. 
  • Bake about 25-30 minutes or until a pick comes out clean.
  • Cool for about 20 minutes
  • Whisk egg whites and salt on medium speed until foamy and opaque. Increase spead and add sugar slowly. Whip until the whites form firm but still glossy peaks.
  • Gently spread the meringue over the slightly cooled bars and bake for another 20-25 minutes or until browned and crackly.
  • Remove from oven and sprinkle with powdered sugar
  • Once cooled, you can wrap in plastic and put in an airtight container to keep overnight. If you make them without the meringue you can store them for up to three days.

Menu Plan April 15-21

     It's been a couple of weeks since I have posted a menu plan. I've had one each week, but with Easter celebrations two weekends in a row and a week of doctor visits, time got away from me. The good news is I didn't fail my three hour glucose tolerance test. I may never drink Sunkist or orange Kool-aid again...not the I regularly drink orange Kool-aid! The bad news is I barely passed. For the next few weeks, I'll be trying to focus on eating less sugar, just in case. I don't want to end up like a friend of mine who "passed" the test, but then had a 13lb baby!

Burritos with Pulled Pork Filling
Veggie rotini with homemade sauce
Chicken Broccoli Stir Fry
Pizza Meat Pie (like meatloaf pizza style)
Grilled BBQ Chicken and Veggies
Pizza with Beer Batter Dough

Other options:
yogurt with granola
cheesesticks and crackers
trail mix

linked up to Menu Plan Monday at OrgJunkie

Friday, April 13, 2012

Peach Cobbler

    Did you see in my sidebar that it's National Peach Cobbler Day? Yum.
    My mom makes the best desserts. She has won the dessert contest at her company picnic several times. This is one of the winning recipes (She'll probably kill me for giving out all her secret recipes!). I'm not really sure if it's a cobbler or a pudding. It's a little like bread pudding with peaches in it...In any case it's amazing. There is nothing like old fashioned, warm, peach treats with a little ice cream on the side!
     One of the best things about this dessert is that it's super easy to make. You can use canned peaches if it's not the right season, but this time around I used fresh. My father in law just gave us about five pounds of local peaches that he had picked up, so we had some needed eaten.
     I love peaches, but I hate peeling them. I usually buy nectarines for that very reason. I looked up peaches in an old cookbook and it detailed a quick and easy way to get the skin off....Place a peach in a pan of boiling water for 15 seconds, then remove and submerge in cold water. The skin practically falls right off!
     I made a half recipe in an 8x8 pan, so you can do the same if you are only making it for a couple of people.

1 big can + 1 small can peaches or 10-12 fresh peaches

3/4 c milk
3/4 tsp salt
1-1/2 c flour
3/4c + 1/3 c sugar
6 Tbl butter
1-1/2 tsp baking powder
1-1/2 c sugar
3/8 tsp salt
1-1/2 Tbl flour
1-1/2 tsp cinnamon
  • Grease a 9x13 pan
  • Put in the peaches. They will fill the bottom of the pan.
  • Mix batter and spoon over peaches.
  • Combine topping. Sprinkle over batter.
  • Pour 1-1/2 c boiling water over all of it.
  • Bake 50 minutes at 350*

Tuesday, April 10, 2012

Quick Cinnamon Croissants

    Did you know April 10 is National Cinnamon Croissant Day? I don't know who comes up with these food holidays, but I'm glad they did. It just gives you an excuse to try something new. I really wanted to make homemade cinnamon croissants today. As I started looking for recipes sometime last week, I realized that was going to be impossible at this point in my life. Mainly, because I have a three year old who wouldn't like it if I spent three days kneading and folding and chilling and everything else. That being said, I had to come up with a quicker way to celebrate Cinnamon Croissant Day.
    After looking at all those croissant recipes, I noticed that the croissant is basically just a puff pastry with tasty filling. I bought puff pastry at the store and made my croissants. If you want to try to make the "real thing," this recipe looked pretty tasty.

frozen puff pastry
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp vanilla
1-1/4 tsp cinnamon
1/2 tsp cocoa powder

  • Thaw the whole package of puff pastry. When thawed, unfold the pastry so it makes one big rectangle (about 12x20inches).
  • Preheat oven to 400*
  • Take a stick of butter, and coat the pastry with the butter.
  • Mix together the sugars, vanilla, cinnamon, and cocoa powder. Sprinkle this on top of the butter.
  • Starting with a long side of the rectangle, roll the pastry up like you would a cinnamon roll. Slice the log into 6 pieces.
  • Form each piece into a crescent shape and seal the edges so the filling will stay inside when you cook it. Place on a baking sheet and bake for about 15 minutes  or until pastry is done.

Saturday, April 7, 2012

The Best Blueberry Muffins

    This month, I've joined up with a new cooking group called the Crazy Cooking Challenge. I came across it last month, when I noticed several of the blogs that I love to read all posted spaghetti recipes on the same day. The best part is after a few days, they select an "Ultimate" recipe from those who link up. What a fun idea! I sure didn't want to miss out, so I signed up.
     This month, we are all making blueberry muffins. It doesn't get any better than that, does it? Who can turn down a fresh blueberry muffin? Not me, that is for sure. With the help of Pinterest and Google Image search, I found several recipes that I wanted to try. In the end, I let J decide. He picked The Best Blueberry Muffins from See Brooke Cook's blog. I not only loved the muffins, but I love her whole blog. Check it out.
     Brooke wasn't kidding when she said these were the "best blueberry muffins" she has ever eaten. The crowning glory of these muffins is the "jam" that is almost like a frosting, that goes on just before baking. These muffins are loaded with flavor. They are not too sweet and filled with blueberries...two cups of blueberries to be exact! We will search no more for the perfect blueberry muffin.
     I did make a change in the sweetener used. Brooke used a combination of splenda and sugar, but I prefer honey for an alternative sweetener. Because I used honey, I had to reduce other liquid (veg oil) and lower the oven temperature.
makes 12 muffins
1 cup fresh (or frozen) blueberries
1 tsp sugar
1 cup fresh (or frozen) blueberries
3/4 cup honey (I used wildflower)
1/8 cup sugar
2-1/2 cups flour (take out 5Tbl if using whole wheat flour)
2-1/2 tsp baking powder
1 tsp salt
2 eggs
4 Tbl butter, melted
1 cup buttermilk
1-1/2 tsp vanilla

  • Make jam: Bring 1 cup blueberries and 1tsp sugar to simmer in small saucepan over medium heat. Cook the berries, mashing with spoon, stir frequently until mixture is thickened and reduced to about 1/4 cup. Transfer to small bowl and cool about 10-15 minutes.
  • Muffins: Preheat oven to 400*. Spray muffin tin or put in liners.
  • Whisk flour, baking powder, and salt in a large bowl. 
  • Whisk honey, sugar, and eggs in medium bowl until thick. Slowly whisk in butter until combined.
  • Whisk in buttermilk and vanilla. 
  • Using rubber spatula, fold egg mixture and blueberries into the flour mixture until just moistened. Batter is lumpy with a few spots of dry flour. Don't over mix!
  • Divide batter into muffin cups. Fill cups completely.
  • Spoon a teaspoon of jam into the center of each muffin cup. Use a toothpick to swirl the jam into the batter using a figure eight motion.
  • Bake until tops are golden and just firm, about 17-19 minutes, rotating muffin tin about halfway through.
  • Cool in tin for about 5 minutes, then transfer to a wire rack and cool about 5 minutes before serving.

Thursday, April 5, 2012

Philly Cheesesteak Sloppy Joes

     I love Rachael Ray. I have never tried a recipe of hers that was a disappointment. This one is no different. First of all, I love a good Philly cheesesteak. It's one of those things I don't get that often, so it tastes so good when I do. Secondly, I made homemade buns for these sloppy joes which made them even better.
     This isn't a traditional cheesesteak, as you probably could have guessed from the recipe name. It's a sloppy joe, which means it calls for ground meat. The original recipe called for ground sirloin, but in the interest of my budget I used lean ground turkey instead. Even still, this really did taste like a cheesesteak. Jonathon described the sandwich as having the flavor of a cheesesteak with the texture of a sloppy joe with a roll that really brought it all together. I'm not sure what kind of roll an authentic cheesesteak uses, but these were pretty good.

dinner rolls
1 Tbl olive oil
1 lb ground meat of choice
1 onion, chopped
1 green or red pepper, chopped
1/4 cup steak sauce
1 cup beef stock
salt and pepper
1 Tbl butter
1 Tbl flour
1 cup milk
1 cup provolone cheese

  • Brown meat. Add in onion and peppers and cook for another three of four minutes until veggies are soft.
  • Stir in steak sauce and beef stock. Season with salt and pepper. Bring to a bubble and cook 2 more minutes.
  • Split open rolls and toast under the broiler...Watch closely, it happens fast!
  • For the sauce, melt butter in a saucepan. Add in flour and cook for about a minute. Whisk in milk, bubble up and let thicken (about 2 minutes). Turn off heat and stir in cheese.
  • To serve, place a scoop of meat onto bottom of roll. Top with cheese sauce and the other part of the bun.

Special Note

For the present, anonymous comments are not allowed at Robin, Restored due to the large number of spam comments that make it through Blogger's spam filter. I'm sorry about those of you who comment as Anonymous and sign your names. I'll try later to enable the function again.
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