As you all know "Living on a prayer" was based on my life. Today, Ryan will be working the docks. The union is not on strike, I am actually not down on my luck, my g/f name is not gina, and she doesn't work at a diner. So with the exception of the word "docks" in that song, it is nothing like my life.
Well, moving right along. I did not want to deprive anyone from their daily recipe. I figure in honor of me working in Philly today, and our "eye of the tiger" training programs... ta da, I present the "Gourmet Cheesesteak". Gotta love a cheesesteak. Even vegetarians love cheesesteaks. So everybody enjoy this recipe and let us know your reviews of these recipes or others you come across.
I am hoping Tomshop41 gained access to our blogosphere so he can give us tips on how to make that delightful dish he made for Nana pat last year when she visited. I believe it was a type of breakfast pizza if memory serves.
The Gourmet Cheesesteak
(Makes 2 servings)
8 oz flank steak
2 cups arugula (or another favorite variety of greens)
2 Tbsp crumbled blue cheese
1 large tomato or 2 Roma tomatoes, sliced
1 medium red onion, sliced
Salt and pepper
1 tsp olive oil
2 Tbsp balsamic vinegar
2 medium, whole-wheat hoagie rolls
2 Tbsp light mayonnaise
- Add a pinch of salt to the onion slices and sauté them in the oil over medium-low heat. After 10 to 15 minutes, add the balsamic vinegar. Leave the pan on low heat while you make the rest of the meal.
- Salt and pepper the steak and grill it on high, 4 to 5 minutes per side (or 135°F internal temp) for medium rare. Let it rest for 5 minutes and slice it into thin strips.
- Mix the blue cheese and mayo and spread the mixture on the inside of each roll. Add the tomatoes, arugula, steak, and balsamic onions.
Pan-Fried Flounder
ReplyDeletePointsPlusTM value | 5
Servings | 4
Preparation Time | 10 min
Cooking Time | 6 min
Level of Difficulty | Easy
main meals | This crispy-coated fish fillet is better than fast-food. Serve with homemade fries for a real treat.
Ingredients
1 pound(s) flounder fillet(s)
1 Tbsp Dijon mustard
1 large egg white(s), whipped until stiff
1/4 cup(s) yellow cornmeal
2 Tbsp grated Parmesan cheese
1 Tbsp thyme, fresh, finely minced (or 1 tsp dried thyme)
1/2 tsp table salt, or to taste
1/2 tsp black pepper, freshly ground, or to taste
2 spray(s) olive oil cooking spray
1 Tbsp olive oil
1/2 medium lemon(s), cut into 4 wedges
Instructions
Rinse fish; pat dry. Place fish on a plate and spread both sides of fish with mustard; dip into egg white and set aside.
In a medium bowl, combine cornmeal, Parmesan cheese, thyme, salt and pepper; dust fish with cornmeal-mixture, making sure to cover both sides.
Coat a large oven-proof skillet with cooking spray and set over medium to medium-high heat; heat oil until shimmering. Add fish to skillet and cook for 2 to 3 minutes on one side; flip fish and cook until done on other side, about 2 to 3 minutes more.*
Serve fish with lemon wedges. Yields about 3 ounces of fish per serving.
I know you enjoy fish so here is recipe to try out
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