Cheesesteak Sandwiches

Posted by on Oct 7, 2013 in Beef, Recipes, Sandwiches | 6 comments

Cheesesteak sandwich

I am baaack :)  I am sorry I haven’t posted new recipes for a long time, but things were a little crazy around here and my laptop was out of service for quite a long time. Now it is back safely, and I am back too. I hope you all had a good weekend outside in this beautiful weather. Let’s just hope it continues to get better so we can have a pleasant Eid outdoors. Speaking of which, wishing you all a happy and blessed Eid wherever you are :)

We had a good weekend ourselves, hung out with friends and had amazing food 3 days in a row; at my mom’s, my in law’s, and finally at slider station. I don’t think it could get any better ;)

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Now, we are back to work and back to quick and easy meals. Although I enjoy cooking and spending time in the kitchen so much, with my very long working hours, this kind of fun is considered a luxury I can’t afford all the time. Lucky for me, my hubby is not very demanding when it comes to food (well ,,, not all the time), but generally he is easy to please by any food that comes with Extra Cheese (which makes my life a lot easier).

Cheese Steak sandwich is always a good pick; easy to prep, very comforting and extremely delicious. All you need is a good loaf of French bread, good quality meat, and some Extra Cheese. 

You will end up with soft bread (from juices of the meat), oozing with delicious melted cheese sauce and filled with juicy tender meat. This will satisfy your carb, meat and cheese cravings for about a week ;) enjoy!

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Cheesesteak Sandwiches

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 4 sandwiches

Ingredients

  • 600-700 g beef steak, thinly sliced
  • 1 green bell pepper, sliced
  • 1.5 C mushroom, sliced
  • 3 Tablespoons butter for cooking
  • salt and pepper
  • 8 slices provolone cheese
  • 4 sandwich rolls

Instructions

  1. Preheat oven to 180 degrees C.
  2. In a large skillet, melt 1 tablespoon butter, saute pepper for 3-4 minutes, add mushrooms, saute for 3-4 more minutes, set a side in a bowl.
  3. In the same skillet, melt the remaining butter, add sliced steak and cook for 2 minutes on med-high heat, reduce heat and let cook for 5 more minutes.
  4. Add the mushroom and pepper back, Season mixture with salt and pepper.
  5. Divide the mixture to 4 portions, place 2 slices of cheese on top of each portion, cover and let melt for 1-2 minutes.
  6. Carefully transfer each portion to the inside of a split sandwich roll, wrap tightly with aluminum foil.
  7. Place inside the oven for 10-15 minutes.
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Recipe from The little kitchen

 

 

 

 

 

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Mexican Quinoa Salad

Posted by on Sep 25, 2013 in Recipes, Salad | 4 comments

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Here it is!! My first quinoa experience! I am finally giving in to the food trend of the year: Quinoa. It is pronounced “KEEN-wah” btw, in case you don’t already know (we’ve all been there, it’s OK)

Usually I am not the type of girl who is first to try new trends, whether in food or fashion. I usually give the trend some time to sink in while I observe quietly from a distance, until I am ready to try it myself. But the flood of quinoa recipes all over the internet websites, food blogs, and cooking shows, made it very difficult for me to wait for so long, especially after this trend has also invaded the local Kuwaiti Instagram community.

 

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For my first quinoa attempt, I decided to incorporate it in one of my favorite salads; Mexican salad. I had some cooked quinoa in the fridge which I have prepared earlier, so the salad did not take more than 15 minutes to prepare. I chopped some bell pepper, added corn and beans, grilled a couple of jalapenos for a kick of smokiness and sweetness to the salad, mixed all together with the dressing, and voila! Pretty, colorful, healthy, and packed with protein and fiber salad in less than 15 minutes! :)

It was lovely, refreshing, and delicious.  A light meal, yet very filling. I had it for lunch 3 days in a row and still enjoyed it every single time. As for the quinoa itself, it did not taste odd at all, I found it tasting a bit like couscous, but slightly more nutty. Now I can say that I am officially into quinoa, so expect a few more quinoa experiments soon.

 

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How to cook Quinoa:
Rinse well, mix 1 cup quinoa with 2 cups water in a sauce pan, boil, reduce the heat, and let simmer for 10-15 minutes until all the liquid is absorbed. See tutorial video below on how to cook quinoa.

 

Mexican Quinoa Salad

Prep Time: 20 minutes

Yield: 4 servings

Ingredients

  • 1 1/2 cup cooked quinoa
  • 1 cup canned corn, rinsed and drained
  • 1 cup canned red kidney beans, rinsed and drained
  • 1 green bell pepper, chopped
  • 1 yellow/red bell pepper, chopped
  • 1 firm tomato, chopped
  • 3 medium size chili peppers (jalapeno), roasted, seeded and chopped (see how)
  • For the dressing
  • 1 clove of garlic, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon mustard
  • 1 tablespoon dried coriander
  • 1 teaspoon vinegar
  • 1/4 teaspoon cumin
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt

Instructions

  1. In a small bowl, combine and mix dressing ingrediens.
  2. In a large bowl, combine quinoa, corn, beans, pepper, tomato, chili peppers, and dressing. Toss and chill until serving.
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Apple Crisp

Posted by on Sep 19, 2013 in Desserts, Recipes | 2 comments

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I’ve been trying to figure out some sort of a system for posting recipes on the blog. I try to plan ahead next week’s menu and schedule the date of posting each recipe so that I am prepared and I know what’s next. However, I am starting to realize that this system will not work all the time.  Sometimes a good recipe will happen spontaneously, miss up my recipes schedule a little bit, and get ahead of other planned recipes! (but I am totally OK with that :) ) . After all, best things in life happen unplanned, right? This apple crisp recipe is a good example. It was never a part of my schedule for the next blog posts, but it did manage to take over the planned chocolate mousse post and kick it out of the line ;)

Earlier this week, we were having lunch at our friends’ house, and I was planning to bring chocolate mousse for desserts, but due to a tiny technical error (I will tell u about it later in the chocolate mousse post) it did not turn out the way I wanted it to. So, in my attempt to save the situation, and knowing that our host is apple dessert lover, I decided to make this quick Apple Crisp instead.

It was delicious. The apples were moist and sweet, but not too sweet. The pecan added a great texture and flavor to the dish, and the scent of cinnamon and apple was just wonderful. I think apples, cinnamon and pecan are always a delicious combo. We served it with vanilla ice cream, and the last of the caramel sauce we had left in the fridge.

 

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Apple Crisp

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients

    For the filling
  • 5 green apples, peeled and chopped
  • 1/4 cup pecans, finely chopped
  • 3 Tablespoons flour
  • 1/2 cup brown sugar
  • 2 tablespoons maple syrup (or honey)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cinnamon
  • For the topping
  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1 stick of butter (100 g), chilled and cut into cubes
  • 1/2 cup pecans, coarsely chopped
  • 2 tablespoons oatmeal (optional)

Instructions

  1. Preheat oven to 180 C
  2. To make the filling, mix all filling ingredients and place them in a greased pan
  3. To make the topping, mix flour, brown sugar, salt, and cinnamon in a large bowl
  4. Blend in the butter using you fingertips, or electric mixer on low speed, until the mixture is crumbly and butter is the size of peas
  5. Stir in pecans and oatmeal
  6. Sprinkle topping over the apple filling
  7. Bake for 35-40 minutes
  8. Let cool for 10 minutes
  9. Serve warm with vanilla ice cream
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Homemade Caramel Sauce

Posted by on Sep 13, 2013 in Desserts, Recipes | 4 comments

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I wasn’t sure if I should publish this recipe as a post by itself or wait until I can include it in some kind of cake or dessert recipe, but the longer I wait, the less caramel sauce is left in our fridge! I am eating it with almost everything. Dipping strawberry, banana, and apple in it, drizzling it over ice cream or cheesecake, or straight from the jar!

The ironic thing is; growing up, I have always assumed that I don’t like caramel. I considered myself a chocolate girl all the way and I tried to avoid anything caramel, whether it is candy, caramel syrup, caramel flavored coffee, chocolate or anything. Until someone once accidentally got me a McDonalds Caramel Sundae instead of a chocolate one, and surprisingly found myself enjoying it very much! That’s when my love for caramel sauce began ;)

Did this happen to you before? Have you ever assumed that u don’t like a certain type of food, and later on you discovered that you have missed out on a lot? Let us hear about it! :)

Homemade Caramel Sauce

Ingredients

  • 1 cup Sugar
  • 1/4 cup Water
  • 1 stick Butter
  • 1/2 cup Heavy Cream
  • 2 teaspoon vanilla extract
  • pinch of salt

Instructions

  1. In a saucepan, mix sugar and water. Stir once at the beginning to combine, cook over medium heat until sugar dissolves (do not stir here, just swirl the pan occasionally until sugar dissolves)
  2. Increase the heat to medium-high and boil until sugar turns to warm chestnut color (7-10 mins). Be very careful, the mixture is EXTREMELY hot at this point.
  3. Once the mixture reaches the color desired, add the butter. be ready for some serious bubbling and splattering. lightly stir or swirl the butter to melt (do not scrape the sides of the pan, as this will cause crystallization)
  4. Once the butter is melted, remove mixture from heat. add heavy cream, vanilla and salt.
  5. Let mixture cool completely at room temperature, then transfer to a jar and store in the fridge.

Notes

Caramel sauce will keep in the fridge for 3-4 weeks.

To reheat, simply place in a microwave safe container for 40-60 seconds and still well.

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Feta Cheese and Green Onion Biscuits

Posted by on Sep 9, 2013 in Bread, Breakfast, Recipes | 0 comments

feta cheese and green onion biscuits

 

So, how was your weekend, guys? I hope you all had a good and relaxed one! ;)

The highlight of mine was baking those delicious Biscuits for Friday’s breakfast. They were a huge success! I had this recipe bookmarked for months and never got a chance to try it. This weekend we had plans to spend Friday with my mom, so I decided to bake something special for an early breakfast treat. Nothing beats freshly baked goods accompanied by a cup of tea for breakfast in my family.

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The recipe is quite simple. However, some guidelines have to be followed in order to get fluffy and light biscuits (I’ve done my research!):

  • You need to keep all your ingredients (butter, sour cream, water) very cold, this will insure light and flaky biscuits.
  • You must try to work with the dough as quickly and lightly as possible.
  • When you turn the dough into floured surface for shaping and cutting, keep the kneading very light and minimal. The more you knead, the denser the biscuits will get.

 

Preparation took from 15 to 20 mins and baking took less than 15. The biscuits came out of the oven soft and fluffy. We made some into delicious cheese and scrambled eggs sandwiches. They were DELICIOUS! This recipe is definitely a keeper. You have to give it a try, trust me.

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Biscuits vs. Scones

In order to make this post a little more informative (and hopefully more fun too), I made this interesting comparison for you between biscuits and scones (in case you were wondering about the difference between the two, just like I was)

  • Biscuits are American while scones are British (originated in Scotland)
  • Scones are usually sweet and contain fruits like blueberries or raspberries, while biscuits are mostly savory
  • Scones are served with tea or coffee as a brunch or a tea treat, while biscuits are served next to breakfast more like bread
  • Some people say that scones should be made of butter while biscuits should be made of vegetable shortening, but that is not always the case. There are hundreds of biscuit recipes out there that are made with butter, including the one below. So whether you decide to call it a biscuit or a scone, it doesn’t really matter. Because it still tastes DELICIOUS ;)

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Feta Cheese and Green Onion Biscuits

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 14 medium biscuits

Ingredients

  • 3 cups all purpose flour
  • 1 Tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 3/4 cup unsalted butter, cold and cut into cubes
  • 1 egg, beaten
  • 3 tablespoons cold water
  • 3/4 cup cold sour cream
  • 1/3 cup chopped green onions (the green part only)
  • 3/4 cup big crumbles of feta cheese
  • 1 egg beaten for egg wash
  • coarse sea salt, cracked black pepper, and smoky paprika (optional) for topping
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Instructions

1. Preheat oven to 200° C and place rack in middle to upper third of the oven.

2. Line 2 baking sheets with parchment paper and set aside.

3. In a large mixing bowl, sift together flour, sugar, baking powder, baking sugar, salt and pepper.

4. Add cold butter to flour mixture and mix with your fingers until mixture resembles coarse crumbles.

5. In another bowl, combine egg, water and sour cream. Beat lightly with a fork.

feta cheese and green onion biscuits ingredients

6. Add mixture to flour mixture and stir with a wooden spoon enough to make a soft dough.

7. Fold in the green onions and feta cheese.

8. Turn the dough out onto a lightly floured surface, and knead as few times as possible until dough comes together.

feta cheese and green onion biscuits dough

9. Pat to form a 1-inch thick rectangle. And cut biscuits using a round cutter.

10. Transfer to baking sheets, brush biscuits with egg wash and sprinkle with salt, pepper and paprika.

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11. Bake for 12-15 minutes until lightly browned. Serve warm.

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Recipe adopted from Joy the Baker

 

 

 

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