Your PB&J and Grilled Cheese will fricking love you for making these changes.
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One of the best ways to upgrade one of my favorite salty treats. Watch this #STCGO episode and make it 🍽
These are the reason you want to ALWAYS have a little leftover steak hanging around.
- 1/2 green peppers, sliced
- 1/2 yellow onion, sliced semi circles
- 3 teaspoons canola oil
- 1/2 lb pre-cooked chilled steak, sliced very thinly (I used ribeye... use whatever you have)
- 4 Crimini mushrooms, sliced
- 2 teaspoons soy sauce
- 4 Provolone cheese slices
- 2 crusty rolls, oiled or buttered
- Preheat large skillet medium/high heat, add teaspoon oil, green peppers and onions, cook 5 minutes until softened
- In separate skillet, add teaspoon oil, cook mushrooms 2 minutes
- Add in cooked onions, peppers and soy, cook 1 minute
- Grill your roll until golden
- In separate skillet on high heat, add teaspoon oil, reheat steak 1 minute
- Layer cheese slices on top of steak, cook 30 seconds
- Build: roll, veggies, steak/cheese, veggies and eat!
My go to drink of choice when I’m sick, trying not to snack on shitty, unhealthy stuff or just want something delicious.
- 4 cups chicken broth
- 4 green onions cut into 2 inch lengths
- 10 or so sprigs of cilantro
- Four 1/8 inch slices ginger (skin in is fine)
- 1 clove garlic, peeled & rough smashed
- 15 or so Sichuan pepper corns
- 1/4 teaspoon kosher salt
- Put everything in a pot and bring to a low simmer, then cover and leave for 10 - 15 minutes
- But check a couple minutes after being covered to make sure it’s not boiling - it does that after it gets covered sometimes
- To drink, I remove the peppercorns, ginger & garlic but leave in the greens
Perhaps the king of Filipino food, this nearly fool-proof dish is easily one of my favorite chicken things to make. And if you’ve ever thought about dipping your toe into the world of Asian food, this is a perfect recipe to start with. And btw, yes - I did forget to add the brown sugar (I hate me sometimes).
Serves 2-4 (depends how hungry you are)
- 2 pounds chicken thighs
- 1 cup soy sauce
- 1/2 cup white vinegar
- 1 tablespoon fresh ground pepper
- 2 tablespoons brown sugar
- 5 garlic cloves, minced
- 3 bay leaves
- Combine soy, vinegar, pepper, brown sugar, garlic and bay leaves in the bottom of a large pot with a well fitting lid pot.
- Place chicken skin side down in pot and bring to a boil
- Immediately turn down to a simmer and cover
- After 30 minutes remove lid, turn chicken over and simmer for another 20 - 30 minutes until super tender
- Serve with steamed rice