Wednesday, May 2, 2012

Pizza Steak Hoagies! Yum!

One of my favorite things to eat as a kid was a Pizza Steak Hoagie. As far as I know, this sandwich can only be found in the Cincinnati/Kentucky area where I grew up. I have tried to find the sandwich listed on a menu anywhere else, but no luck. I do know that it is alive and well, and still tasting delicious back in my hometown. Since I do not see a trip back home in the near future, I came up with my own recipe to satisfy our craving!

Pizza Steak Hoagie w/ Baked Fries
(makes 2 sandwiches)
2 Cube Steaks
Pizza Sauce
Mozzarella Cheese
Provolone Cheese
2 Soft Sub Rolls
1 large Russet Potato
Garlic Powder
Olive Oil
Pepper

To get started, cut the potato in half, then turn it sideways,
and slice. The important thing to do is to make sure the slices
are all about the same width. That way they will all cook 
to the same degree in the same time period.
Preheat your oven to 450 degrees.
Place the cut potato slices in water. Drain several times
eliminating as much starch as possible.
Dry each of the potato slices between paper towels.
Thank you to my helper, who helped with the entire
meal! :)
Spread some olive oil on a baking sheet, and then spread
the oil all over with a paper towel.
Sprinkle garlic powder and pepper all over the baking
sheet. Add salt if you would like.
Place the potatoes on the sheet in a single layer.
Bake the potatoes in the oven for 8-10  minutes.
Pull the potatoes out and flip each potato to the other side.
Bake for 8-10 minutes again.
Bake for 8-10 minutes for a total of 4 times, flipping the
potatoes each time.
While the potatoes are cooking, flatten the
cube steaks with a mallet. They are a rather tough steak
if not tenderized with a meat mallet.
Pound them out until they are thin,
and they are the size of the buns.
Once your potatoes are done, set your oven to broil on high.
Spray a baking sheet with pan spray, and then place the two
pieces of meat on a baking sheet.
 Broil for 3 minutes, and then flip your meat with a spatula,
and broil for 3 more minutes.
As soon as your steaks come out from under the broiler,
have your buns ready to go in.
Open the buns up, place pizza sauce on each side,
top one side with provolone, and one side with
mozzarella. Or, you can go all mozzarella, or all provolone.
Place under broiler until cheese starts to melt, and edges
reach the crispness you desire.
Put meat on bun. There are some places where you can get
the sandwich with pickles, and/or onions. These are
delicious also. If you wanted to add onions, just saute
in a skillet on the stove.
Enjoy!

Thanks for joining me today!
 


Saturday, April 28, 2012

Cookie Journey Thursday~Practice Cookies

This week I decided to make some practice cookies to work on improve my basic decorating skills. I used some flower cutouts, mainly because they are pretty and the colors are cheerful, but also because I have a Mother's Day and a gardening cookie brainstorm going on.
Here is what I cut out.
I started with a pink tulip. I still find myself piping too 
close to the edge. I need to remember that.
I love these colors, don't you?
So springy and happy!
I outlined the edges and the inside of the large tulips 
with a #2 tip and the small tulips with a #1 tip.
It's rather hard to see in the pics, but I think I liked the #1
tip better. With the #1 tip the result is a more delicate
look, which is perfect for the flowers.
I still need to work on ending my piping.
I don't like how it looks.
See that big blob at the bottom.
The yellow tulip looks a little better.
The pink one is my favorite. I will continue to work on this 
throughout the week. 

Thanks for joining me today!
Don't forget to join the Land O'Lakes giveaway! It ends 
Saturday, April 28, 2012 at midnight Pacific Time.

Tuesday, April 24, 2012

Blueberry Bars are now Blueberry Crumbs!

I went shopping to get some granola. Or maybe just to see what was available. I'm not sure. I wanted to make some homemade granola bars to send to my son at school. But I saw this box of Organic Cascadian Farm French Vanilla Almond Granola and it had this great sounding recipe on the back.  There was even a picture for this recipe called Vanilla Almond Blueberry Bars. So I brought it home and I couldn't wait to try this out. They turned out delicious, but not so pretty. :(

Blueberry Crumbs
1 Egg White
1/2 cup Butter, softened
1/4 cup Brown Sugar
1/2 teaspoon Almond Extract
1 1/4 cup Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 1/2 cups French Vanilla Almond Granola
8 oz Frozen Blueberries
1/4 cup Sugar

Heat oven to 375 degrees.
Grease an 8" square pan.
Beat your egg white, butter, brown sugar, and almond extract
in a bowl until creamy.
Mix the baking soda, baking powder, and flour together,
and then mix it into the wet mixture.
Stir the granola by hand.
It should look like this.
Take 2/3 of the mix and spread it into the bottom of your pan.
I used this Dollar Store spatula to flatten the mix in the pan.
I thought it was pretty handy for $1!! The perfect size to fit in
the pan. 
In a separate bowl, mix the blueberries and the sugar.
Pour the blueberries over the dough.
Here's where I think I made my big error. I didn't think
there were enough berries, so I added a 1/2 cup more.
Sprinkle the rest of the dough over the blueberries.
Bake for 25-30 minutes.
Let cool completely on cooling rack.
I let them cool for 45 minutes.
When I went to cut these bars, they started to fall apart.
So, I put them in the refrigerator for about an hour.
When I took them out and started to cut them, they fell apart again.
That's when I decided that they would have to be
blueberry crumbs instead of blueberry bars.

They were actually delicious as crumbs. I think the extra blueberries
may have added additional juices that the bottom crust just could not handle.

Next time I will not go hog wild on the blueberries~even though they are sooo good!

Thanks for joining me!

The Freshman Cook is having a great time at the following parties:
What's New Wednesday

Monday, April 23, 2012

Chicken Parmigiana!~Secret Recipe Club

Chicken Parmigiana is one of my all time favorites! I just love the creamy, cheesy, gooey Mozzarella and Parmesan cheese piled high atop a really deep tomatoey, marinara sauce, and moist, lightly breaded chicken. It's just so ~ Yum! Well, today is my day for Secret Recipe Club, and my assigned blog this month is The Savvy Kitchen. This is a great blog written by Amy, who loves to cook, and is getting married in just a couple months. Congratulation and Best Wishes, Amy! Amy has lots of fun, tasty looking recipes, you must try out~starting with this chicken parmigiana!
Chicken Parmigiana
1-1 1/2 pounds boneless, skinless Chicken Breasts
Salt
Pepper
3/4 cup Flour
2 Eggs
1 tablespoon Water
3/4 cup Seasoned Bread Crumbs
Olive Oil
Mozzarella Cheese
Parmesan Cheese
Pasta
2 cups Marinara Sauce

1  32 ounce can San Marzano Crushed Tomatoes
3 Garlic Cloves
1 tablespoon Olive Oil

I made my own tomato sauce for this recipe. 
 The recipe calls for 2 cups of Marinara sauce, and my family
loves the sauce I make, and it's so simple!
Let's make the sauce first.
Chop your three cloves of garlic.
Place one tablespoon of olive oil in your pot,
and add the chopped garlic.
Let it cook until light brown.
Add your can of crushed tomatoes. 
Let cook for 20 minutes on medium low.
Stir a couple of times.
Let your sauce sit on low while you prep your chicken.
Preheat your oven to 400 degrees.
We need to pound out the chicken, and make it a little thinner.
Cut a piece of wax paper, fold it in half, and place your first piece
of chicken on the wax paper.
Fold wax paper over the chicken.
I could not find my meat mallet, so I used a can to 
pound out the chicken. I pounded from the center, out,
just flattening the chicken a little.
Now, lets put together our assembly line.
Make an egg wash by adding the 1 tablespoon of water
to the two eggs. 
Mix well.
Place the flour, salt and pepper in a bowl. 
I try not to use salt, if I can avoid it, so I substituted
garlic powder for the salt.
 It worked out great and was delicious!
Place your seasoned bread crumbs in a bowl, or on a plate.
Take a piece of chicken, and dip it in the flour.
then coat the piece of chicken by dipping it in the egg,
and finally in the bread crumbs.  
Continue to do this with all of your pieces.
Heat a frying pan with some olive oil, 
and when it becomes hot,
 add your piece of chicken.
This is totally optional, but I wanted to make the marinara 
smooth, so while the chicken was frying, I put the
sauce in the blender, and pureed.
Use a 9" X 13" oven safe pan.
Spray the bottom with pan spray.
Spoon 2-3 spoonfuls of sauce in the bottom of the pan.
Add your chicken pieces on top of the sauce.
I left one piece plain and it was delicious.
Spoon some of the sauce onto your 
pieces of chicken.
Sprinkle the mozzarella and Parmesan on top of the sauce.
Bake for 5-7 minutes.
Cook your pasta.
Place the pasta on your plate, top with sauce,
and top with your chicken.
Serve with garlic bread!
Enjoy!

Thanks Amy, for a delicious dish that is quickly
 becoming a family favorite!