I'm A Foodie, What Can I Say?

So, I've always loved to bake, but lately I've discovered how much I really enjoy cooking. I'm realizing that the reason I didn't always look forward to making dinner, was because I wasn't learning anything new or trying anything different. So, thanks to a gift subscription to Everyday Food (thanks Amber), my fun new Cristina's cookbook, and some searching on the internet, I've developed a new excitement for mealtime. I thought I might share a couple of my new favorites, just in case your looking for something new for dinner tonight. Don't be surprised if I start posting recipes fairly often, I thought this might be a good way to get my recipes ready for the Rose Family Cookbook this year (so Mom, see if you can just cut and paste these recipes into a Word document, if not, let me know and I'll get them to you in the right format!).

Chicken Cheesesteaks with Peppers

1 lb. chicken cutlets
2 Tbs. vegetable oil, such as safflower
coarse salt and ground pepper
2 bell peppers in different colors (red and orange are really pretty), thinly sliced
1 large red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
6 ounces sliced provolone cheese
4 soft hoagie rolls, split lengthwise
1/4 cup mayonnaise

Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheed lined with aluminum foil, toss chicken with 1 tablespoon oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Transfer toa cutting board (reserve baking sheet); let cool, and thinly slice. Set chicken aside.

On baking sheet, toss together peppers, onion, garlic, and remaining tablespoon oil. Broil, tossing occasionally, until crisp-tender and slightly charred, 8-10 minutes; season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in a single layer.

Top chicken and vegetables with cheese; broil until cheese is bubbling, 30 seconds to 1 minutes. Spread mayo on rolls; fill with chicken and veges. Serve immediately.


This is so yummy, and I love that my kids are eating peppers, garlic, and onion! I added fresh, sliced mushrooms when I made it because I had them on hand. They were a great addition. And very easy clean up.

As you can see I don't gravitate toward anything with weird ingredients or difficult or lengthy preparations -- just yummy, no-nonsense food.