Filet Cheesesteak Sandwich with Caramelized Onions, Mushrooms, Bell Pepper, and homemade Cheese Sauce.

Wanted to show off my push present, it's an origami owl bracelet with charms that represent Zara! I love it!!!

Easy dinner tonight.

Filet Cheesesteak Sandwich with Caramelized Onions, Mushrooms, Bell Pepper, and homemade Cheese Sauce.

For the sauce I put 2 tablespoons of butter in a sauce pan.

Then added 2 tablespoons of flour

Whisked till combined then added 2 cups of whole milk.

Whisked until it thickened, then added a cup of sharp yellow cheddar

Then a cup of sharp white cheddar cheese

Added 2 teaspoons of dried mustard

Stirred and added salt and pepper

I Caramelized half an onion sliced thin and 6 mushrooms sliced

Then I heavily salted and peppered 2 filets and put on the grill pan at medium high heat for 4 mins a side then took them off to let rest on a cutting board

Threw on a sliced bell pepper onto the grill pan till charred

When the filet was rested enough I sliced it into thin strips

To make the sandwich I took a hoagie roll, toasted it and then added a few strips of steak

Topped with the onions

The mushrooms

The bell peppers

Then poured on the cheese

Homemade tortillas and Pickled Onions

My mom and I were going to go downtown today to go to costco and my favorite grocery store. It was going to be Zara's first big trip out. Then on our way the rain was pouring down so hard we couldn't see the car in front if us so I decided I really didn't want my 2 1/2 week out in that weather so we came back home. 

I had a bunch of Mexican flavored stuff leftover so I made homemade tortillas. 

First I made pickled onions. I sliced 1 red onion really thin and put them in a jar.

Then I toasted a whole clove (thought I had more but I didn't lol) a cinnamon stick, and a pinch of red pepper flake in a skillet. 

In a bowl I added half a cup of Apple cider Vinegar

A cup of water

2 tablespoons of sugar

And 1 tbls of salt. Whisked then added it to the skillet with the toasted spices and heated it till it was warm and the sugar and salt were dissolved.

Poured it over the onions.

Let it sit for an hour at room temp and then in the fridge till ready to use. It will last for a week or 2.

For the tortillas I put 2 1/2 cups of all purpose flour in a bowl.

2 1/2 teaspoons of Baking powder

1 teaspoon of kosher salt

Then I put half a cup of lard

Piece by piece into the flour mixture and cut it in with a pastry cutter.

Cut it till it resembled sand

Then poured in a cup of hot water slowly

And stirred till it turned into a ball

Then kneeded it till it stuck together and made a ball

Covered it with a towel for an hour and then made small balls with the dough and put them on a tray and covered it again with a towel for 20 more mins.

Then I got out my tortilla press and pressed them with Saran Wrap and put them on a hot cast iron skillet till browned on each side. 20 seconds each side.

For the meat I took 2 pounds of Beef Short Ribs

Cut the meat off the bones and into inch pieces.

I sliced 1 onion and 1 red bell pepper into thin strips.

Heat the skillet to medium high heat and put in 2 tablespoons of olive oil and put in half of the meat to sear both sides

With a slotted spoon I removed the meat to a plate then added the onion and bell pepper to the drippings

Cooked till there was a char

Then added the meat back in

Poured in a cup and a half of pace picante salsa

Then mixed to combine. 

To plate I took a tortilla, put the meat/onion/bell pepper mixture on top, then the pickled onions, and topped with cilantro and some lime juice.

So yummy!!

 

 

Chicken Chasseur

• Today was a calm day, just a lot of feeding and changing. James had work so he missed the game. But I sent him this to cheer him up!
  
  I'm not a big texans fan so I'll be putting her in her packers outfit next weekend :)
  
  
  For dinner tonight I made a Chicken Chasseur which means Hunter's Chicken.
  First I heavily salt and peppered 1 1/2 pounds chicken breast cutlets

  

  Then cut into them into large pieces

  
• Floured the pieces 
  
• Then added 3 tablespoons of olive oil to a large pan and put in the chicken pieces
  
  Browned on each side

  

  Then put them on a plate 

  

  Next I added 3 tablespoons of butter to the pan

  

  

  Then I put in the pan 2 carrots, peeled and finely chopped, a handful of chopped baby Bella mushrooms, 2 shallots finely chopped plus some onion because my shallots were too small, 2 large cloves garlic finely chopped

  

  Stirred and added salt and pepper

  

  Cooked for a few mins till softened then added 1/4 cup brandy to deglaze

  
• Once that was cooked in I added 1/2 cup of white wine
  
  Then 2 cups of chicken stock

  
• 1 14 1/2 ounce can of petite diced tomatoes
  
• 3 tablespoons chopped fresh tarragon
  
• Then added back in the chicken and brought to a boil for 10 mins till it thickened.
  

  

  For the side I boiled half a bag of extra-wide egg noodles and put in a pat of butter in the bowl with the noodles.

  To serve I put on the plate some noodles and spooned the chicken and some of the sauce. Then chopped up some parsley and sprinkled on top.