Philly Cheesesteak Peppers

I love all the components of a Philly Cheesesteak Sandwich.  When Child #2 and Child #4 told me they had a recipe for Philly Cheesesteak PEPPERS, I said to make them now!

This could also be considered a Sheet Pan Meal because the peppers, after being filled, are placed on a sheet pan for the final step of cooking.

Here's the recipe with their step by step instructions:

6 large bell peppers, halved lengthwise and seeds removed

1 yellow onion, diced

1 red or yellow bell pepper, diced

2 portabello mushroom caps, cleaned and chopped

1 1/2 lbs. beef sirloin, cut into thin strips against the grain

1 T. olive oil

1/2 cup of shredded cheese (they used shredded mozzarella and provolone)

1 cup of Duke's mayonnaise

2 T. Worcestershire sauce

2 T. soy sauce

freshly ground black pepper

salt to taste

Preheat oven to 375 degrees F.

Drizzle bell pepper halves with olive oil and sprinkle with freshly ground black pepper and salt.

Place cut side down on a rimmed baking sheet for 10 minutes.  Flip them over with tongs and roast for another 10 minutes.

While peppers are roasting, add olive oil to a large skillet over medium-high heat.  Lightly salt and pepper.  Cook, frequently stirring, until the meat is browned.  Remove from pan and set aside.

Add the onion, diced bell peppers, and mushrooms to the skillet and cook in the steak drippings until softened and browned.  Add the steak back to the skillet and heat through.

Remove peppers from oven and spoon the steak and vegetable mixture into the peppers.  

In a separate bowl, whisk together the mayo, Worcestershire, soy sauce, and salt/pepper.  Drizzle the mayo mixture over the steak and peppers and top with the shredded cheese.

Return peppers to the oven at 400 degrees F. until cheese melts and browns, about 12 - 15 minutes.  Serve immediately.

DISCLAIMER:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment.  

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.

About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.

Dining Out Southeast: Catfish Cabin, Albertville, Alabama

There are two food groups you can be sure to have a variety to choose from while traveling through the South:  BBQ and fried catfish.  Some restaurants serve both on a regular basis.  But remember, Lolly's advice here.  If you go to a restaurant with the name of the food served IN the name of the restaurant, choose that item!  

One of my favorite restaurants to visit to enjoy delicious catfish is Catfish Cabin in Albertville, AL.  Family owned for over 40 years (!), this restaurant is a landmark in the Sand Mountain and surrounding areas.  Their catfish, seafood, and chicken are all hand battered in their secret breading, the cole slaw is made fresh daily, and the hush puppies are the best I've ever eaten, mine included.  

Check out their MENU.  Catfish Cabin offers a wide variety of seafood options, along with chicken, steaks, burgers, po'boys, soups, salads, and sandwiches.  There is truly something for everyone.  Even those who enjoy dining on frog legs!

Almost as soon as you are seated, a complimentary basket of those hush puppies will promptly be served to your table.  They are light and fluffy, with a few corn kernels nestled in there, with great seasoning, and delicately fried. 

Each diner will also receive a nice bowl of cole slaw to enjoy with those hush puppies!  Finely chopped and lightly dressed makes for a great serving of slaw.

We ordered fried crab claws as our appetizer.  This is 1/3 pound of freshly battered Gulf crab claws.  There were 33 crab claws with this order!  They were served with a zesty cocktail sauce.  I could eat these all day.  

We both chose the Paddle Wheeler Special which is 1/2 lb. of catfish fillet strips, dipped and dusted in their special recipe.  Two sides are available with this meal.  We had the slaw and a LARGE baked potato that was perfectly cooked and served hot and fresh.  

The catfish is available fried, broiled, char-grilled, or hot spicy blackened in a cast iron skillet.  

We had enough to bring home to enjoy for lunch the next day.

Catfish Cabin also offers homemade banana pudding and hot fudge cake for dessert.

Our server was amazing.  She kept those (large!) sweet tea glasses filled.  Food was promptly served with little wait at all.  Catfish Cabin is one of those comfort food restaurants for me.  The food will always be consistent and enjoyable.

Gadsden Times article featuring Spaghetti and Meatballs - November 13, 2019

Spend a long afternoon rolling meatballs and making a big pot of sauce!  Stock your freezer for several ready made meals.

https://www.gadsdentimes.com/news/20191113/fleur-de-lolly-on-food-make-huge-pot-of-meatballs-and-freeze-some-for-later

Instant Pot Cooking: Red Beans, Conecuh Sausage, and Rice

Of course, cooking with the Instant Pot saves time.  But one of the best uses, in my opinion, is the amount of time it takes to cooked dried beans. No planning menus around being home all day to ensure you have time to get them cooked.  No getting up extra early to get the beans into the slow cooker.  You can certainly cook your dried beans without soaking, just add extra time to the cooking cycle.  But if you soak them overnight, drain the water off, and cook in the Instant Pot, they are ready in 10 minutes!  Amazing, right?

1 lb. red beans, sorted and rinsed

1/2 lb. Conecuh smoked sausage, diced

1 small yellow onion, diced

1 rib celery, diced

1 bay leaf

1 t. dried thyme
water
4 T. butter
cooked rice
chopped parsley

Place beans in a large glass bowl and cover with water. Soak overnight or several hours. Drain water.

Add Conecuh sausage to the Instant Pot and press the "saute'" button.  Using a wooden spoon, stir the sausage frequently and let it brown, 4 - 5 minutes.  Add onion and celery and continue cooking for 2 - 3 minutes.  Add beans, the bay leaf, thyme, and enough water to cover the beans by 1 inch.

Place the Instant Pot cover on, lock the lid, and set the pressure valve to steam. Set the cooking time for 10 minutes on high pressure.

When time is up, press "cancel" and let the steam naturally release. When the pressure has been fully released, carefully remove the lid with it facing away from you.

I like my red beans creamy.  If you prefer a more creamy texture, use a potato masher, and mash the beans so that about half of them are "smashed."  Add butter to beans and stir until melted.

Here's another personal preference.  If you prefer less liquid, press the "saute'" button and, with the lid off, continue cooking beans until some of the liquid evaporates.

Discard bay leaf.  Taste and add salt and black pepper if needed.  The sausage may provide enough salt for you.  Serve beans and sausage over cooked rice.  Garnish with chopped parsley.

DISCLAIMER:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment.  

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.

About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.

Mussels Marinara with Linguine

I had mussels in the freezer and I was craving pasta. The family agreed on trying this recipe from Bertolli Pasta. By the time the pasta water came to a boil, the sauce was ready for the mussels to be added.  When the pasta was cooked, the mussels were as well!

2 T. olive oil

1 large onion, finely chopped

2 cloves garlic, chopped

1/4 t. crushed red pepper

1/4 cup dry red wine (or clam juice)

1 jar (24 oz.) Bertolli Tomato and Basil Sauce

1 lb. mussels, well-scrubbed

8 oz. linguine, cooked and drained

2 T. fresh parsley leaves (for garnishing)

Heat oil in a 3-quart saucepan on medium-high heat.  Add onions, garlic, and red pepper; cook 4 minutes or until onions are tender.  Stir in wine; cook 1 minute.

Stir in sauce.  Bring to boil on high heat.  Add mussels; cover.  Simmer on low 4 minutes or until shells open.  Discard any unopened mussels.  

Serve over hot pasta. Sprinkle with parsley if desired.

If your family enjoys pasta or mussels, you'll enjoy this recipe. The combination of the marinara and mussels are a match made in food heaven!

Power XL Air Fryer Pro: Baked Garlic Knots

If you want perfectly baked garlic knots in 6 minutes, the Power XL Air Fryer Pro also BAKES!  Not only does it bake, but it bakes straight from the freezer. 

I picked up these at the grocery today to have with our linguini for dinner.  Instead of heating up the big oven, I decided I'd try the Power XL Air Fryer Pro instead.  

I lightly sprayed the airflow racks with non-stick spray and placed six (frozen) rolls each on two trays and then into the Air Fryer they went.  I turned the unit on and pressed the "baked goods" icon. I raised the temperature to 400 and set the timer to six minutes.  

And literally six minutes later, these beautiful garlic knots were served piping hot!

These delicious Garlic Knots were baked in my Power Air Fryer Pro. 

I was given a complimentary appliance for testing purposes by https://www.powerxlproducts.com, but all opinions are my own. 

The Power Air Fryer Pro can be purchased at major retail stores nationwide such as Wal-Mart, Bed Bath and Beyond, Costco, Kohl's, Target, Sam's Club, Amazon or from their website found here: https://www.powerxlproducts.com/kitchen/power-xl-air-fryers/6-qt-powerxl-airfryer-pro.html

DISCLAIMER:

1.  Terms of Use:  This website provides recipes, food photos, and interesting written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.

About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.

Cajun Firecrackers

The all-time top blog post is for Alabama Firecrackers.  I decided I'd change it up a little and make a batch of Cajun Firecrackers!  They were delicious little nibbles to have during an afternoon of football watching!

1 1/4 cup vegetable oil

1 t. garlic powder

1 t. onion powder

1/2 t. black pepper

1/2 t. cayenne 

2 (1 oz.) envelopes ranch dressing mix

3 T. crushed red pepper flakes

2 t. Cajun seasoning

1 (16.5 oz.) package saltine crackers

Place the vegetable oil along with the next 7 ingredients in a LARGE bowl and whisk together to combine.    

Place the crackers into the bowl and, using your hands, carefully toss the crackers (you don't want to break them!).  Continue until all the crackers have been coated with the oil and seasoning mixture.  

Place the crackers into a large (2 gallon) Ziploc bag and make sure the bag is completely sealed.  Allow the crackers to remain in the bag overnight, turning it over several times during that period.  

Enjoy!

DISCLAIMER:

1.  Terms of Use:  This website provides recipes, food photos, and interesting written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.

About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.