Cheesesteak Pizza

• 1 green pepper, diced
• 1/2 onion, diced
• 2 cups sliced mushrooms
• 6 sandwich steaks (like SteakUmms), chopped in bite size pieces
• 1 pound pizza dough (homemade or store bought)
• 1/2 cup Steak Sauce
• 6 slices provolone cheese
• 6 slices white american cheese

1. Preheat oven to 400 degrees.
2. In a nonstick skillet, melt 1 tablespoon butter over medium-high heat.
3. Add mushrooms, peppers, and onions, and steaks.
4. Season with salt and pepper, and saute until soft (about 8-10 minutes) and steaks are cooked.
5. Drain off any excess grease.
6. Roll out the pizza dough on a floured surface.  Put on your pizza pan/stone/cookie sheet.
7. Cover the surface with the american cheese and add the layer of steak sauce.
8. Add the steak mixture and top off with the provolone cheese.
9. Bake 15-20 minutes, until all melty, delicious, and golden brown.

My review:  This was delicious, and better than any that I've had out at a pizza restaurant.  It's nice, because you can control the grease.  We liked it dipped in a little ranch, but it would also be good with more steak sauce.  Yum!

French Onion Mushrooms

 

I know the picture doesn't look appetizing, but it's so good, I promise!

1 tbsp butter, unsalted
1 can Campbell's Condensed French Onion Soup
1 pound mushrooms, thick sliced
3 slices swiss cheese

Melt the butter in a saute pan and add the french onion soup.
Heat on medium heat, until the mixture simmers.
Add in the mushrooms, and simmer, until there is very little liquid left, about 15 minutes.
Spoon the mushrooms into a small baking dish, and cover with cheese.
Place under the broiler for 3 minutes, or until cheese is brown and bubbly.
Serve alone, or with toasted slices of baguette.

My review:  This recipe was inspired by Pioneer Woman's French Onion Stuffed Mushrooms recipe.  This was an easier variation.  So yummy!  I ended up spooning mine onto toasted sliced of baguette, but it was good by itself too.

Crustless Mushroom and Feta Quiche

I'm baaaaaaaack!  I apologize that I've been hiding behind loads of wedding planning, school, work, and LIFE, but I'm hoping to be back in action!


When I made this recipe, I cut it, and only made a 3rd, which filled my two small casseroles you see in the picture.  I'm going to give you the recipe sized for a 9x13 pan, so you can make it for a brunch or for more than 2 people, like I was.

18 eggs (yes, 18  -- they're good for you!  and this is serving lots of people!)
4 tbsp milk, cream, or half and half
1 pound mushrooms, washed and sliced
1 small onion, diced
Olive oil
1 1/2 cups crumbled feta cheese (use the reduced fat -- I think it has a better flavor!)
2 tsp Lawry's season salt
Pepper (fresh ground or the powdery stuff)

Preheat your oven to 375 degrees F. 
Spray a glass or pottery 9x13 dish with nonstick spray.  (Don't use a metal dish -- gives the eggs a funny taste!)
Heat some olive oil in a saute pan.
Once heated, add the mushrooms and onions, and saute them for about 5 minutes, until the mushrooms are brown and the onions are soft.  Drain any liquid off the vegetables when finished cooking.
Spread your mushroom mixture over the bottom of the pan.  Cover with the crumbled feta cheese.
Beat the eggs in a large bowl with your milk (cream or half and half), season salt and pepper.
Pour over the mushroom mixture in your dish, and then stir if necessary to make sure the mushrooms and cheese are distributed evenly and deliciously. :)
Bake for 45 minutes.  Make sure the eggs are set, and the top will be starting to brown.
If you like, top with a little extra cheese on top -- I used just a small sprinkle of mozzarella.

My review:  Yummy!  What a delicious easy recipe that was fun to make, and delectable to eat!  I made this for a friend and I for dinner, and we both agreed that it was very good.  You could add more vegetables, too, if you like.  I think it would be good with some broccoli or zucchini.

Spinach & Mushroom Lasagna Roll Ups

I seem to have lost the picture that goes along with this... I will post it if I find it...


10 lasagna noodles, cooked
10 oz. frozen chopped spinach, thawed, and completely drained
10 oz. fresh mushrooms, sliced
15 oz. fat free ricotta cheese
1/2 cup grated parmesan
1 egg
salt and pepper
1 jar of your favorite pasta sauce
1/2 - 1 cup of mozzerella cheese (depends how much you like!)

Preheat oven to 350 degrees F.
Saute fresh mushrooms in some olive oil until they are cooked through. Set aside.
Combine spinach, ricotta, Parmesan, egg, mushrooms, salt, and pepper in a large bowl.
Pour about a cup of sauce on the bottom of a 9x13 baking dish.
Place a piece of wax paper or a cuttting board on yoru counter top and lay out lasagna noodles.  Make sure that they are dry.
Spread ricotta mixture over each noodle (about 1/4 - 1/3 cup per noodle).  Roll carefully, placing the seam side down.
Pour remaining sauce over the noodles and top each one with mozzerella.
Cover the dish with foil and bake for 45 minutes.

My review:  These were good!  If I make them again, I want to try adding some zucchini too!  One roll up was really filling, I paired it up with a small salad, and I was so full!

Sirloin Steaks with Dijon Mushroom Sauce

Recipe adapted from Simple & Delicious

3-4 Sirloin Steaks (about 1.5 lbs)
Lawry's Season Salt
1 pound fresh mushrooms, sliced
1/4 cup butter
1/2 cup beef broth
2 tbsp Dijon mustard
1/2 tsp crushed dried rosemary
1/2 tsp dried thyme

Sprinkle steaks lightly with season salt on each side.  Broil 4 inches from the heat for 6 minutes on each side, or until your desired doneness.
While your steaks are cooking, melt the butter in a large skillet on medium heat.  Saute the mushrooms until tender.  Once tender, stir in the remaining ingredients.  Bring the liquid to a boil, then cook until the liquid is reduced by half.
Serve the sauce over top of the steaks.

This sauce can also be served over pork chops, if you prefer that over steak.

My review:  This tasted like something from a restaurant.  It was amazingly delicious.  The sauce had the right tinge of dijon to make it spicy and the depth of the sauce because of the herbs made it really pop.  Make this!!  I want to try it on top of pork chops next!