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Philly CHEESESTEAK BITES STEP 1

Philly CHEESESTEAK bitesIngredients

Philly CHEESESTEAK BITES STEP 1

To make these Philly Cheesesteak Bites, the first step is to chop the green pepper and onion and fry them in butter.

Philly CHEESESTEAK BITES STEP 2

Philly CHEESESTEAK bitesIngredients

Philly CHEESESTEAK BITES STEP 1

Roughly chop thinly sliced roast beef and fry it in butter.

Philly CHEESESTEAK bitesIngredients

1 green pepper 1/2 onion 2 tbsp butter, divided 5 oz thinly sliced roast beef 6 slices Provolone cheese 6 slices American cheese 1 package, 10 count Pillsbury buttermilk biscuits 1/4 cup olive oil

STEP 3

Philly CHEESESTEAK bitesIngredients

Flatten Pillsbury Buttermilk Biscuits. Cut slices of Provolone cheese into 4 pieces and put 2 pieces on each biscuit. Top with 1 tbsp of the cooked onion and green pepper mix. Add 1 tbsp roast beef. Cut slices of American cheese into 4 pieces and put 2 pieces on the roast beef.

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STEP 4

STEP 3

STEP 4

Gather edges of the biscuits around the toppings and pinch to seal. Place in a greased, round baking dish with the seams down. Brush with olive oil.

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Recipe

Ingredients

Preheat the oven to 425 degrees F.
Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.
Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.

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Recipe

Ingredients

INGREDIENTS

2 cups finely chopped or shredded cooked chicken
1/3 cup cayenne pepper sauce
1 cup Hellmann's® or Best Foods® Real Mayonnaise or Hellmann's® or Best Foods® Light Mayonnaise
1 cup shredded cheddar cheese
2 Tbsp. finely chopped green onions (optional)
1 tsp. lemon juice
1/4 cup crumbled blue cheese
PREHEAT oven to 375°.
2TOSS chicken with cayenne pepper sauce. Stir in remaining ingredients except blue cheese. Spoon into 1-1/2-quart shallow casserole, then sprinkle with blue cheese.
3BAKE uncovered 20 minutes or until bubbling. Serve, if desired, with celery and/or your favorite dippers.

Tip: For Spicy Mayo Buffalo Chicken Dip, replace 	Hellmann's® or Best Foods® Real Mayonnaise with  Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing and omit cayenne pepper sauce.



Tip:  You can make this dip up to 2 days ahead.

Cost per recipe*: $8.62.



Cost per 2-Tablespoon serving*: $0.36.

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Recipe

Ingredients

8 oz can crescent rolls
8 slices deli turkey
4 ox shredded pepper jack cheese
2 tablespoons unsalted butter
1 teaspoon yellow mustard
1/2 tablespoon poppy seeds
Preheat oven to 375 F. Line a baking sheet with parchment paper.
Stir mustard into the melted butter and set aside.
Fold a slice of turkey in half and place it on the wide end of the crescent. Top turkey with about a tablespoon of shredded pepper jack cheese. Roll up the crescent and place on baking sheet. Repeat for all crescent rolls and bake for 11-13 minutes, or until golden brown.
Remove crescents from oven and transfer to a cooling rack. Brush with butter and mustard mixture then immediately sprinkle with poppy seeds. It's best to work in batches of 2 or 3 so the butter does not begin to harden before you can add the topping.
Serve warm.

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Recipe

Ingredients

½ small onion, chopped

1 tablespoon hot paprika

1 tablespoon smoked paprika

2 teaspoons kosher salt

1 teaspoon ground cumin

¼ cup ketchup

1 tablespoon barbecue sauce

1 tablespoon Worcestershire sauce

12 ounces ground chuck

3 ounces ground pork

3 ounces Spanish chorizo, casings removed, ground

Canola oil

8 slider buns

4 cups shoestring potatoes

1. In a saute pan set over medium-high heat, combine the olive oil and garlic. When the garlic begins to sizzle, about 45 seconds, add the onion; saute until translucent. Stir in the two paprikas, salt and cumin.

2. Transfer onion mixture to a blender. Add the ketchup, barbecue sauce and Worcestershire sauce; puree until smooth.

3. In a medium bowl, combine the ground chuck, pork, chorizo and pureed onion-ketchup mixture with your hands, mixing until well combined. Refrigerate for about an hour.

4. Measure out ¼ cup meat, roll into a ball, then lightly flatten into a patty about ½-inch thick. Repeat with remaining mixture.

5. At game time, heat a griddle over medium-high heat. Lightly coat pan with canola oil. Cook patties for about 3 minutes per side, until golden brown and cooked through. Toast bun halves on griddle. Nestle a frita patty in each bun, top with shoestring potatoes, then serve with ketchup or barbecue sauce.

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Texas Style Chili

Ingredients

Step 2

If chiles are dusty, rub them gently with a damp paper towel. Cut peppers in half lengthwise; remove stems and seeds. Place chiles de árbol in a small heatproof bowl. Place all other chiles in a large heatproof bowl. Pour very hot water over chiles until submerged and let soak for 45 minutes, placing a plate on top of chiles to keep them submerged if necessary

Step 3

Peel garlic cloves and place cloves in blender. Add all the soaked chiles except for the chiles de árbol along with 4 cups of the soaking liquid. Add 1 tablespoon salt, 1 teaspoon pepper, and honey. Purée until smooth. Taste and add chiles de árbol to your preference (start with 4 for mild or 6 for medium heat; add additional to taste if you would like more heat).

Step 4

Strain the purée through a fine-mesh sieve into a large bowl, using a rubber spatula to press the purée through. Set puree aside.

Step 5

In a large Dutch oven or pot over medium-high heat, melt 2 tablespoons of lard. Add 1/3 of the beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper and lightly brown the meat, 6 to 8 minutes per batch. Transfer to a bowl, reserve, and repeat with remaining 2 batches of beef, seasoning each with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 6

Lower the heat to medium and add 1 more tablespoon lard. Cook the onion with 1/4 teaspoon salt until soft, stirring, about 5 minutes. Add cumin and cook, stirring, 1 minute more. Add the chile purée and bring to a simmer. Cook, stirring, until purée has lost its raw chile flavor, about 15 minutes. Add 4 cups broth, oregano, and the beef. Combine the masa harina with 2 cups water and add to the mixture. Bring to a boil, reduce to a simmer, and cook, uncovered, until meat is tender and broth is thickened, about 3 hours.

Step 7

Add sugar and vinegar 1 tablespoon at a time, tasting to see if the chili needs more. Add cayenne, salt, and pepper to taste. Allow the chili to sit at least an hour and up to overnight to allow the flavors to meld. Serve with lime wedges, sour cream, onion, jalapeño, and/or cilantro.

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SAUSAGE ROLLS WITH QEUSO DIP

Ingredients

INSTRUCTIONS

1 package frozen puff pastry, thawed according to the package directions (2sheets to a package) tap here

1 1/2 pounds Italian sausage, loose or removed from casings
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon garlic powder
2 eggs (1 for the filling, 1 for an egg wash)
Flour, for dusting

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INSTRUCTIONS

Preheat the oven to 425 degrees.
Add the sausage, parmesan cheese, mozzarella cheese, basil, garlic powder and 1 of the eggs (beaten) to a bowl. Mix well and set aside.
Dust a board lightly with flour and then roll out one of the puff pastry sheets to approximately a 13″ x 11″ rectangle. Cut the puff pastry into three strips, lengthwise. (Refer to the post for pictures.)
Divide the sausage filling in half and then divide the half into thirds. Place one third of the sausage filling onto each strip of puff pastry, forming a log down the center of each strip of dough.
Use the remaining egg to make an egg wash (beat the egg in a small bowl with a splash of water) and brush along one side of each strip of dough.
Roll the dough up lengthwise over the sausage filling, sealing at the seam. Tuck the ends under the roll and then place on a parchment lined baking sheet seam side down. Repeat with the remaining rolls and then repeat this process for the second sheet of puff pastry. (You’ll need to use 2 baking sheets to make sure the rolls don’t stick together as the bake.)
Bake for 20 minutes, rotating the pans halfway through if one side is getting too brown, and then remove from the oven.
Let the sausage rolls cool for at least 5 minutes (10 is better, they will still be hot!). Slice into bite sized pieces and serve with your choice of dipping sauce.

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QUESO DIP

INSTRUCTIONS

QUESO DIP

Ingredients

▢ 2.5 cups / 225 g Cheddar cheese, freshly shredded (Important - read Note 1)
▢ 1 tbsp cornflour / cornstarch
▢ 1/2 tbsp / 8 g butter
▢ 1 large garlic clove, minced
▢ 1/4 small white onion, very finely chopped (1/4 cup)
▢ 375 g / 13 oz evaporated milk (1 can, not low fat)
▢ 1 small tomato, finely diced (3/4 cup) (Note 2)
▢ 1/4 tsp each onion powder, garlic powder, cumin
▢ 4 oz / 113g can chopped green chile, fire roasted (Subs Note 3)
▢ 1/4 cup coriander / cilantro, finely chopped
▢ 2 - 3 tbsp milk, any
▢ Salt

Instructions

Place cheese and cornflour in a bowl, toss to coat.
Melt butter over medium heat in a large saucepan or small pot.
Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.
Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
Add evaporated milk and cheese. Stir, then add chiles and Spices.
Stir until cheese melts and it becomes a silky sauce.
Add salt to taste - amount required depends on saltiness of cheese used - and stir through coriander.
Stir in milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.
Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.
Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.

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Sausage Ravioli with Marinara

INGREDIENTS One 10-ounce package Giovanni Rana Italian Sausage Ravioli One 15-ounce container Giovanni Rana Marinara Sauce ½ cup fresh ricotta, whipped slightly with fork 2 tablespoons chopped fresh basil Finely grated Parmigiano Reggiano cheese

PREPARATION Cook the ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Meanwhile, warm the marinara in a large skillet over medium-high heat. Add the ravioli and toss to coat, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed. Divide the ravioli among plates and finish each plate with a dollop of fresh ricotta. Garnish with basil and cheese.

One 10-ounce package Giovanni Rana Italian Sausage Ravioli
One 15-ounce container Giovanni Rana Marinara Sauce
½ cup fresh ricotta, whipped slightly with fork
2 tablespoons chopped fresh basil
Finely grated Parmigiano Reggiano cheese

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PREPARATION Cook the ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Meanwhile, warm the marinara in a large skillet over medium-high heat. Add the ravioli and toss to coat, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed. Divide the ravioli among plates and finish each plate with a dollop of fresh ricotta. Garnish with basil and cheese.

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MIchael spiropoulos

Michael Spiropoulos is a Chicago native that has been involved in real estate for two decades. Michael has worked with homes dating back from the early 1900’s to present day construction, rentals and land projects. Creativity and attention to detail being a big part of his mind set, Michael has a strong understanding of what it takes to fix, update or rehab homes from the structural to the cosmetic side aspects. Before entering the world of real estate, Michael spent two decades in the music industry working with artists such as STYX, Brian Wilson and Night Ranger. He has a tremendous love for architecture, music and has a passion for creative outlets with interior design being one of his strengths. If you are looking for a turn key home or a full out rehab, Michael has the knowledge and expertise to guide you through every step.

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Lets Eat

Philly CHEESESTEAK BITES STEP 1

Philly CHEESESTEAK bitesIngredients

Philly CHEESESTEAK BITES STEP 1

Philly CHEESESTEAK BITES STEP 2

Philly CHEESESTEAK bitesIngredients

Philly CHEESESTEAK BITES STEP 1

Philly CHEESESTEAK bitesIngredients

Philly CHEESESTEAK bitesIngredients

Philly CHEESESTEAK bitesIngredients

STEP 3

STEP 3

Philly CHEESESTEAK bitesIngredients

STEP 4

STEP 3

STEP 4

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The federeal Frita

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Texas Beef Chili

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Texas Style Chili

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SAUSAGE ROLLS WITH QEUSO DIP

Ingredients

INSTRUCTIONS

INSTRUCTIONS

INSTRUCTIONS

INSTRUCTIONS

INSTRUCTIONS

INSTRUCTIONS

QUESO DIP

INSTRUCTIONS

QUESO DIP

Ingredients

Sausage Ravioli with Marinara

INGREDIENTS One 10-ounce package Giovanni Rana Italian Sausage Ravioli One 15-ounce container Giovanni Rana Marinara Sauce ½ cup fresh ricotta, whipped slightly with fork 2 tablespoons chopped fresh basil Finely grated Parmigiano Reggiano cheese

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MIchael spiropoulos

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