A lunch posting to go with a dinner posting (so much to cook, so little time.) We had ribeye steak leftover from Wed’s dinner and some cute little ciabatta rolls (from King Soopers). So it didn’t take a lot to make these lovely ‘wiches.
I made a quicky creamed spinach too. Nothing elaborate, just a bag of IQF (individually quick frozen) spinach, a bit of left over mascarpone, a bit of leftover heavy cream, some salt and pepper - a nice and easy side dish (and enough for another meal).
Philly cheesesteak sandwiches (2 servings)
Leftover ribeye or other steak
½ medium onion, sliced
cheese (we used a combo of pepper jack and gruyere)
2 sandwich rolls
Slice the steak into thin pieces. Heat 1 tbsp olive oil in a skillet. Add the onions, sprinkle with salt, and sauté until caramelized.
Push the onions to the side of the skillet and toss in the steak. Toss with tongs for 1 minute, then top with cheese and tent with foil until the cheese melts. That’s all there is to it!
Last night we decided to have shrimp with leftover potatoes and some creamed spinach. There was a little piece of tasso ham left and that would flavor the shrimp. I went with a very simple, minimal ingredient prep for the shrimp. Served the shrimp over some re-crisped hash browns from the other day.
On Food Network, a lot of folks like to cook shrimp with shell on or at least tail shell on. For a messy, eat with your hands meal that’s fine, but I like to use a fork.
Shrimp with tasso (2 servings)
1 tbsp olive oil
1 tbsp unsalted butter
Philly cheesesteak sandwiches (2 servings)
Leftover ribeye or other steak
½ medium onion, sliced
cheese (we used a combo of pepper jack and gruyere)
2 sandwich rolls
Slice the steak into thin pieces. Heat 1 tbsp olive oil in a skillet. Add the onions, sprinkle with salt, and sauté until caramelized.
Push the onions to the side of the skillet and toss in the steak. Toss with tongs for 1 minute, then top with cheese and tent with foil until the cheese melts. That’s all there is to it!
Last night we decided to have shrimp with leftover potatoes and some creamed spinach. There was a little piece of tasso ham left and that would flavor the shrimp. I went with a very simple, minimal ingredient prep for the shrimp. Served the shrimp over some re-crisped hash browns from the other day.
On Food Network, a lot of folks like to cook shrimp with shell on or at least tail shell on. For a messy, eat with your hands meal that’s fine, but I like to use a fork.
Shrimp with tasso (2 servings)
1 tbsp olive oil
1 tbsp unsalted butter
1 oz. tasso, finely diced (substitute chorizo)
1 small shallot, sliced thin
Splash of chicken stock or water
12 oz. shrimp, peeled
salt and pepper to taste
Heat olive oil and butter in a large sauté pan (the shrimp must fit in one layer) over medium heat. Add shallot and saute 3 minutes. Add tasso and cook 1 minute, stirring once or twice. Lay in the shrimp. Sprinkle with a little salt and black pepper. Cook until the bottom half of the shrimp have become opaque. Turn them and cook until the second side turns opaque. Remove from the pan immediately and serve right away.
1 small shallot, sliced thin
Splash of chicken stock or water
12 oz. shrimp, peeled
salt and pepper to taste
Heat olive oil and butter in a large sauté pan (the shrimp must fit in one layer) over medium heat. Add shallot and saute 3 minutes. Add tasso and cook 1 minute, stirring once or twice. Lay in the shrimp. Sprinkle with a little salt and black pepper. Cook until the bottom half of the shrimp have become opaque. Turn them and cook until the second side turns opaque. Remove from the pan immediately and serve right away.
I have to to try and find some tasso. Every time I see it on one of you posts, just the name alone makes my mouth water! Lunch sounds wonderful...well except the cream spinach, not a huge fan of cooked spinach.. raw, in salads I love. Cooked reminds me of growing up and getting invited to my best friends house for dinner....cow tongue and canned spinach...eeeewwww!!!
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