Yum yum yum Philly Cheese Steak with a Twist

Philly Cheese Steak Stuffed Peppers

Absolutely delicious and so easy.  There are so many recipes on google and you can add your own choices.  This is the one I used.  

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2229514

Rather than just green peppers I did a green and red.  Our preference was for the red, surprise it is a little sweeter.  Also I used steak rather than roast beef, cooked it to med rare and sliced very thin.  The recipe called for cheese on the bottom and top, on mine I only put it on the top, but Jim liked it on the top and bottom.   Ok one other change, I put a chipotle rub on my steak.  Lol , as I said you can change this recipe to your liking.  

Enjoy

Southern Asian Pork Tenderloin Salad

Made this for dinner on Sunday, was a huge hit and oh so colourful!!!

1 or 2 pork tenderloin
Spinach
Mixed greens
Sweet potatoes
Red pepper sliced
Avocado sliced
Red onion chopped
Orange cubed
Slivered almonds
Goat cheese chunks
Cajun and BBQ rubs
Onion powder
Garlic powder
                                                                                    Japanese ginger vinaigrette (from Metro)

Put approximately 2 tbsp each of the rubs and 1tbsp each of the powder in a bowl, mix together and rub all over the pork. The pork should be totally covered in the mixture.  Add more if needed.
Turn BBQ on high and when preheated put on pork and turn down. We cooked for about thirty minutes, flipping a couple of times.

Preheat oven to 375.  I cut into 3 or 4 pieces depending on the size of the potato.  Put a dab of butter on the end I am putting down on the cookie sheet.  Cook for about 15 minutes and then flip.  Depending on size they shouldn't take more than 30 minutes.  Peel off skin and cut into cubes.

Put all the cold veges in bowls. Top with cubed pork and sweet potatoes. Add salad dressing and Voila!!!!

Steak Salad with blue cheese dressing and chili lime corn

Ingredients:

Lettuce

Red onion

Lots of tomato

Avocado

Green beans

Portobello mushroom

Cucumber

Monterey Jack

Chilli lime corn

Blue cheese dressing

1/3 cup olive oil

3 tbsp red wine vinegar 

2 tbsp lemon juice

1 clove garlic minced

1/2 tsp salt

1/8 tsp ground pepper

1 tsp Worcestershire sauce

3/4 cup of crumbled blue cheese (don't skimp)

Mix all ingredients together and chill

http://allrecipes.com/recipe/steak-salad/

Chilli lime corn

12 ears corn
1/3 cup lime juice
1 1/2 teaspoons chili powder
1 1/2 teaspoons salt
1 teaspoon pepper
Directions:

1
Preheat BBQ to medium-high. Husk corn. Soak in water at least 5 minutes before grilling.
2
Stir lime juice with chili powder, salt, and pepper in a small bowl. (We would suggest adding tequilla) Set aside.
3
Place cobs on grill, using tongs to turn every 2 minutes until charred, about 10 min total. After each turn, brush the length of the cob with juice mixture. Transer to a platter. Serve when cool enough to handle.

I did 5 cobs and cut the kernels off for the salad

http://www.food.com/recipe/chili-lime-grilled-corn-on-the-cob-463380

An old favourite. Pineapple Banana Split cake

This favourite was first served to Jim and I by Mary Jo who was given it by our friend Denise.

Pineapple Banana Split Cake

Ingredients

2/3 cup butter softened

2 cups graham cracker crumbs

19 oz can of crushed pineapples

3 bananas

1 cup butter softened

2 eggs 

1 tsp vanilla

2 cups icing sugar

Large container cool whip

Garnish - chocolate, nuts, cherries ??? Your choice. I used shaved jersey milk chocolate bars

Mix 2/3 cup of butter together with graham cracker crumbs and press into 9 x 13 pan.

Drain can of pineapples. Save juice into a bowl.  Slice bananas and soak in pineapple juice

Beat 1 cup of butter until smooth.  Add eggs and vanilla and beat until smooth.  Add icing sugar. 

Pour butter mixture over graham crumbs.

Place drained sliced bananas on top and then top with crushed pineapples. 

Use large container of cool whip and spread over the top.

Garnish with chocolate sauce, shaved chocolate, nuts, cherries or whatever your heart desires.

Refrigerate. 

Note:  you are correct this s a no bake desert.

Delish. :)

Peach Coffeecake - Discovered a new twist for this old favourite

I was introduced to the coffeecake family of deserts by my good friend Claudia Figgures and it has been a love affair ever since.  This coffeecake can be made with fresh or canned peaches.  This recipe is from "The Good Housekeeping Cookbook" I was given as a shower gift over 35 years ago (in 1978).

Coffeecake

1-1/2 cup all-purpose flour

1 cup sugar

2 teaspoons double acting baking powder

2 teaspons grated lemon peel

1/8 teaspoon salt

1 cup butter or margarine, softened

4 eggs

1 29-ounce can sliced cling peaches, well drained

or

4 to 6 fresh Ontario peaches, peeled and sliced.  (I soaked them in boiling water and then the skin came off really easy - with a couple of burnt fingers :) )

Topping:

1/2 cup butter or margarine

1 cup all purpose flour

1/4 cup sugar 

1 tablespoon grated lemon peel

Preheat oven to 350F.  Grease 13 by 9" baking pan.  

Into large bowl, measure flour and next 6 ingredients; with mixer at low speed, beat until well mixed, constantly scarping bowl with rubber spatula.  Increase speed to high; beat 4 minutes, occasionally scarping bowl.  

Spread batter evenly in baking pan.  Arrange peaches on top of batter.

Topping:  In small saucepan over medium heat, melt 1/2 cup butter or margarine, remove from heat.  Stir in 1 cup all-purpose flour, 1/4 cup sugar and 1 tablespoon grated lemon peel to form a soft dough.

Sprinkle entire top with Topping.

Bake 45 to 50 minutes until light golden and toothpick inserted in centre comes out clean.

Makes 12 servings.  It will keep for a few days in the fridge.

New Twist:

Andrew and I really wanted to try some last night, so we put it in a bowl with ice cream while it was still hot.  I now can't imagine eating it cold.  

Next time:

Thinking I might add some fresh Ontario wild blueberries on top of the peaches.  

Just as an aside, is there anything that doesn't taste good with "lemon zest" in it....

Enjoy.