Wednesday, August 13, 2014

Loaded Steak Sandwich


Let me repeat that. This recipe is not a replica of the famous Philly Cheesesteak. Considering I'm from Philly originally, I know a good cheesesteak when I come across one. I'm the person that cringes when he is out of town and sees a sad representation of this amazing sandwich.

With that being said, there's nothing like a fully loaded sandwich! I decided to combine some of the things I love into one sandwich. It came out great! Side of chips...and a nap, please.

Loaded Steak Sandwich


12 oz. Steak Tenderloin – Thinly Sliced
1/8 cup Spinach
½ cup Curly Fries – cooked according to package instructions
2 Slices Provolone Cheese
2 Slices Bacon - cooked
¼ cup Caramelized Onion
2 Tablespoons Chipotle Mayo (1 ½ Tablespoon Mayo, ½ Tablespoon Chipotle Seasoning)
1 Teaspoon Butter
2 Tablespoons Olive Oil
1 Teaspoon Garlic Powder
½ Teaspoon Red Pepper Flakes
Buns (I used toasted Italian roll due to lack of rolls available at the store)
Salt and pepper to taste


1.     Heat 1 tablespoon of Olive oil in a small sauce pan over medium-low heat
2.     Sauté the spinach with the garlic powder and red pepper flakes. Set aside
3.     Preheat oven to 375.
4.     Season the steak with about ½ teaspoon pepper and ¼ teaspoon of salt
5.     In a medium sized pan, heat the remaining olive oil over medium heat.
6.     Cook the beef for about 5 minutes or until only a little pink remains.
7.     Build the sandwich in the following manner
a.     Spread the inside of the bun with butter and then chipotle mayo.
b.     Starting from the bottom, layer the sandwich with spinach, caramelized onion, steak meat, bacon, curly fries and provolone cheese.
8.     Put the sandwich into the oven for about 6 minutes or until the cheese is melted and bread slightly toasted.

9.     Enjoy!

Wednesday, August 6, 2014

Chicken Fingers

When I was younger and VERY picky with what I ate, you could find me asking my Mom and Dad if the restaurant we were at had chicken fingers. Even though my palate has expanded vastly these days, I still love chicken fingers. Baked vs fried. I've done both. For this recipe however, I took the classic approach... Fried!

For some reason, I had to include bacon in it somehow...

The healthy eating thing I've been doing? Well...about that. Gotta have a break every now and then!

Chicken Fingers


1 lb. Chicken Tenderloins
1 Tablespoon Black Pepper
1 Tablespoon Seasoned Salt
1 Tablespoon Garlic Powder
¼ cup Sugar
2 cups Flour
¼ Cup Bacon – cooked and finely chopped
1 ½ cup Buttermilk
1 Tablespoon Tabasco
1 ½ Tablespoon Sriracha
Sprinkle of Old Bay
Vegetable Oil for Frying
Spicy Mustard or Spicy Ketchup


1.     In a durable, plastic bag, combine the chicken with buttermilk, tabasco and Sriracha. Refrigerate for a minimum of thirty minutes and a max of 8 hours.
2.     In a large mixing bowl, combine the flour, black pepper, seasoned salt, garlic powder, sugar and bacon.
3.     Heat the vegetable oil in a large frying pan over medium heat.
4.     Take the chicken out of the bag and toss in the flour mix.
5.     Fry the chicken in batches. 5 Minutes on one side and an additional 3 minutes on the other side.

6.     Sprinkle with Old Bay and serve.

Friday, August 1, 2014

Chicken Fried Rice

Busy week? Simple meal. 

You know what's great, when you make something that you can store in a container and eat throughout the week. It's also great when those leftovers still taste amazing day after day.

Chicken fried rice is one of those meals. You can also get very creative by adding whatever type of veggies or meat you'd like. I chose to use brown rice as a healthy alternative to white rice. Hope you enjoy!

Chicken Fried Rice


3 Cups Brown Rice – cooked the day before
1/2 Pound Boneless Chicken Breast – seasoned with salt and pepper and chopped into bite sized pieces
1 Cup Snow Peas - frozen
1 Cup Broccoli - frozen
1 Cup Carrots – frozen
1 White Onion – chopped
3 Cloves Garlic - minced
2 Eggs
2 Tablespoons Sesame Oil
¼ Cup Soy Sauce
2 Tablespoons Sweet Chili Sauce
1 Tablespoon Sriracha Sauce


1.     Heat the sesame oil over medium heat.
2.     Saute the onion, garlic, snow peas, broccoli and broccoli for about 7-8 minutes or until tender.
3.     Add the egg and mix for another 3 minutes.
4.     Add the rice, chicken, soy sauce, sweet chili sauce and Sriracha sauce to the pan and cook for 5-6 minutes.

5.     Serve!

Wednesday, July 23, 2014

Blackened Salmon Salad

Now that's a beautiful plate!

I used to hate salads! I saw them as boring and uneventful. Fortunately, I realized that a salad can be not only healthy, but delicious and full of life as well. I'm not a salad expert, but I have begun exploring this segment. You know I won't cook anything boring

When I was out to lunch one day I had a salmon salad and it was great! It was full of flavor and the presentation was extremely colorful. This is a great summer salad! The blackened fish can be made separately and served with whatever you like but it pairs very nicely with the salad.

I ate this dish with a side of baked pita bread, which I seasoned with olive oil, black pepper, and garlic salt.

Blackened Salmon Summer Salad w/ Balsamic Herb Dressing


Blackened Salmon
1 Salmon Fillet
2 Tablespoons Olive Oil
1 Tablespoon Paprika
1 Teaspoon Onion Powder
½ Teaspoon Black Pepper
½ Teaspoon Kosher Salt
¼ Teaspoon Cayenne Pepper
¼ Teaspoon White Pepper
¼ Teaspoon Dried Thyme
¼ Teaspoon Dried Oregano

Balsamic Herb Dressing
2 Tablespoon Olive Oil
1 Teaspoon Fresh Basil – finely chopped
1 Teaspoon Fresh Parsley – finely chopped
1 Tablespoon Balsamic Vinaigrette
Squeeze of Fresh Lemon Juice

4 cups Spring Mix Salad Greens
¼ cup Cherry Tomatoes
¼ cup Mango - diced
¼ cup Squash – halved
1 Tablespoon Feta Cheese
Pepper to taste
Salt to taste
1 Tablespoon Olive Oil


1.     Preheat an oven to 400 degrees.
2.     In a small bowl, combine all of the dressing ingredients. Mix and set aside.
3.     Line a baking tray with tin foil.
4.     Place the squash skin side down on the tray. Drizzle olive oil over the squash and sprinkle with salt and pepper.
5.     Bake for 5 minutes.
6.     Place the cherry tomatoes on the same tray. Continue to bake the tomatoes and the squash for another 7 minutes.
7.     Take the squash and tomatoes out of the oven. Let cool and combine with the rest of the salad ingredients.
8.     Combine the salad ingredients with the dressings. Toss, cover and set aside.
9.     For the blackened salmon, drizzle the one tablespoon of olive oil on both sides of the salmon.
10. In a small bowl, mix all of the seasonings together and evenly distribute them across the fillet on both sides.
11. Heat up a tablespoon of olive oil on a medium sized skillet over medium-high heat.
12. Place the salmon on the skillet and cook for 6 minutes. Flip, and cook for an additional 5 minutes, or until the salmon is easily flaked with a fork.

13. Place the cooked salmon over top of the salad mix and serve. Garnish the plate with a lemon and baked pita bread.