Philly Cheesesteak From Leftovers – 15 Minutes – Quick and Easy

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Philly Cheesesteak from Leftovers isn’t….

….just for those weeknights when you want to put together a no effort no brainer supper. It’s a real good meal that can be put together very Quick and Easy.

We had some leftover London Broil that I had

done pizzaiola style so…

….I rinsed off the slices and cut them into strips. You could get some thin sliced chuck or round beefsteaks or go to the deli section and get some roast beef sliced thin or even use some leftover rotisserie chicken.

Cut some onion into strips and slice or chop some cloves of garlic.

Put a skillet on at medium high and eyeball just enough olive oil to cover the bottom.

Put the beef, onions and garlic into the skillet. Sprinkle  with some salt and pepper.

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Stir or toss it all a few times as it cooks. When it all is almost cooked to how you want it to be, when served, spread it all out and lay the slices of cheese on top.

When the cheese has melted put your philly cheesesteak onto some Italian bread or rolls. Or, just serve it with the bread on the side and let your tribe put it together any way that they want.

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Now, how was that for Quick and Easy?

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Philly Cheesesteak, what more can I say?
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Prep Time 5 minutes
Cook Time 10 minutes
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Prep Time 5 minutes
Cook Time 10 minutes
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Instructions
  1. Cut some onions into strips and slice or chop some cloves of garlic. Put a skillet on at medium high and eyeball just enough olive oil to cover the bottom. Put the beef, onions and garlic into the skillet. Sprinkle some salt and pepper.
  2. Stir or toss it all a few times as it cooks. When it all is almost cooked to how you want it to be, when served, spread it all out and lay the slices of cheese on top.
  3. When the cheese has melted put your philly cheesesteak onto some Italian bread or rolls. Or, just serve it with the bread on the side and let your tribe put it together any way that they want.
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Pan Seared Scallops – Nine Minutes Max – Quick and Easy

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Pan Seared Scallops are….

…… the extreme of Quick and Easy. So much so that you should have the rest of the meal cooked and ready to serve before you put the scallops in the skillet.

I can remember as a kid back in New Jersey when we would go “down the shore” walking along the waters edge there were always lots of clam and scallop shells to pick up.

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Here in Texas decent sea scallops cost $20 a pound or more. I found some in the frozen section at Costco that came in two pound bags for just 15 bucks a bag.

There is no way that a chef in a restaurant could make Pan Seared Scallops better than you will. It is that quick and easy. 

If you have to defrost them just put them in a strainer and run cold water on them for a few minutes depending on their size. Or, the way I like to do it is to put them in a bowl with enough water to cover them and squeeze in some lemon juice. 

When they have defrosted pat them dry on a paper towel and salt and pepper both sides. 

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Put a skillet on at medium high. Swirl a little olive oil in and add the butter. When it has heated up to the point that when you put a drop or two of water in it sizzles and evaporates immediately you are ready to go.

Forgive me but I’m going to say it again. Have all of the rest of the meal done and keeping warm on a back burner and ready to serve before you put the scallops in the skillet. The scallops will cook that fast.

Lay the scallops out in the skillet going in a clockwise direction so that you will remember the order that you put them in. They cook so fast that you will want to turn them over in the same order that you lay had laid them out. Just about 2 minutes for the first side and one for the second. Or……

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……..until they are browned on the edges and opaque in the middle.

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That’s it! Put them on the plates with the rest of the meal and enjoy your Pan Seared Scallops.

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A chilled bottle of French Chablis or an Italian Pinot Grigio goes along real good.

 

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Pan Seared Scallops
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Cuisine American
Prep Time 5 minutes
Cook Time 4 minutes
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Cuisine American
Prep Time 5 minutes
Cook Time 4 minutes
Servings
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Rating: 5
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Instructions
  1. If you have to defrost them just put them in a strainer and run cold water on them for a few minutes depending on their size. Or, the way I like to do it is to put them in a bowl with just enough water to cover them and squeeze some lemon juice in with them. When they have defrosted pat them dry on a paper towel and salt and pepper both sides.
  2. Put a skillet on at medium high. Swirl a little olive oil in and add the butter. When it has heated up to the point that when you put a drop or two of water in it sizzles and evaporates immediately you are ready to go.
  3. Forgive me but I'm going to say it again. Have all of the rest of the meal done and keeping warm on a back burner and ready to serve before you put the scallops in the skillet. The scallops will cook that fast. Lay the scallops out in the skillet going in a clockwise direction so that you will remember the order that you put them in. They cook so fast that you will want to turn them over in the same order that you lay had laid them out. Just about 2 minutes for the first side and one for the second. Or until they are browned on the edges and opaque in the middle.
  4. That's it! Put them on the plates with the rest of the meal and enjoy your Pan Seared Scallops.
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Lemon Parsley Baked Cod Filets – 20 minutes – Quick and Easy

Lemon Parsley Baked Cod Filets

 

Another busy day and you’re tired. You want to put together a nice dinner but you don’t want it to be a dragged out process.

Oven Baked!?  Yeah! yeah!  Something that you can put in the oven and just let it do it’s thing.

You could even put the veggies in the baking sheet if you want to. I didn’t tonight because Gammy wanted some sautéed broccoli with garlic. And, whatever Gammy wants Gammy gets.

We don’t have cod any other way than baked in the oven. It just turns out best this way. Just a few ingredients and the preparation is simple.

There is always some good, wild caught, cod filets in the seafood section at our local grocery store. You can also get frozen. I always have some in the freezer ready to go.

Set the oven at 400°F/205°C.

if your cod filets are frozen just put them in a bowl of water while you get the butter melted, chop the parsley and zest the lemon.

If you’ve done the prep and the cod filets are still a little stiff just take them out of the plastic bag that they came in and put them in a bowl in the microwave.  Zap them in 10 second increments checking each time until they are soft but not hot yet.

Squeeze the juice – from the lemon that you have zested – into the bowl with the butter. Mix the flour, lemon pepper, dill weed, salt, pepper and parmesan together in another bowl.

BTW – rice flour for gluten free and almond flour for Paleo and gluten free.

Line a baking sheet with aluminum foil then spray or wipe it with olive oil.

One at a time dip the filets in the lemon juice butter mixture then in the flour mixture getting them thoroughly coated. Lay them out on the baking sheet.

Drizzle the remaining lemon butter mixture over the filets and put them in the oven.. 

Bake for about 8 – 10 minutes or until they want to flake easily when poked with a table fork.

Lay them on your dinner plates and top with the lemon zest and parsley. We really like this recipe and I bet that you will too.

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A bold, smooth white wine like a good California Chardonnay will pair real well with your Lemon Parsley Baked Cod Filets.

 

 

 

 

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Oven Baked Cod fish filets topped with lemon zest and parsley
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Set the oven at 400°F/205°C. if your cod filets are frozen just put them in a bowl of water while you get the butter melted, chop the parsley and zest the lemon. If you've done the prep and the cod filets are still a little stiff just take them out of the plastic bag that they came in and put them in a bowl in the microwave. Zap them in 10 second increments checking each time until they are soft and but not hot yet.
  2. Squeeze the juice - from the lemon that you have zested - into the bowl with the butter. Mix the flour, lemon pepper, dill weed, salt, pepper and parmesan together in another bowl. BTW - rice flour for gluten free and almond flour for Paleo and gluten free. Line a baking sheet with aluminum foil then spray or wipe it with olive oil. One at a time dip the filets in the lemon juice butter mixture then in the flour mixture getting them thoroughly coated. Lay them out on the baking sheet. Drizzle the remaining lemon butter mixture over the filets and put them in the oven.
  3. Bake for about 8 - 10 minutes or until they want to flake easily when poked with a table fork. Lay them on your dinner plates and top with the lemon zest and parsley. We really like this recipe and I bet that you will too.
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New York Strip Steak – Jazzed Up

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New York Strip Steak

…oddly enough in New York City is NOT called a New York Strip Steak. It’s just a strip steak or a Delmonico Strip Steak.

Per Wikipedia…..

……”Delmonico’s Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak. Due to its association with the city, it is often referred to as a New York strip steak.”

Whatever it’s called in various parts of the world it turns out to be a real good steak. We get ours from Costco and they weigh about a pound each. So,,,we wind up splitting one for supper.

Tonight it’s a little bit of a twist on an old favorite, We’re adding caramelized onions, cored seeded Roma tomatoes and a red wine reduction.

Don’t panic! It’s easy!

First put a skillet on at medium heat with a couple of tablespoons of olive oil – just eyeball it. Cut up the onions into the strips that are the width that YOU want them to be. I like about 3/8″.

Put the onion strips into the skillet,sprinkle with a little salt and pepper. Toss and turn them as they start to get translucent. 

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While the onions are cooking core and seed the Roma tomatoes and cut them into pieces a little bit bigger than bite size. Sorry, the pic shows them before I made the “little bit bigger than bite size” cuts.

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When the onions are starting to get translucent push them way off to one side of the skillet. Turn the heat up to medium high. Salt and pepper both sides of the steak and lay the steak on the side of the skillet opposite the onions and you will be able to sear the steak without burning the onions.

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When the steak is seared on both sides and is cooked just shy of the degree of  doneness that you want- was that bad grammar? Lay the pieces of tomato on top of the onions.

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Scoot the veggies to the middle of the skillet and lay the steak on top. Pour in the red wine and add the butter.

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Simmer until the wine has reduced by about a third and then feast on your New York Strip Steak that you have jazzed up a little and……

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….enjoy the rest of that bottle of red wine. Ours tonight was a nice California Cabernet.

 

 

 

 

 

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New York Strip Steak with an onion, tomato red wine sautée.
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Course Main course, Meat
Cuisine American
Prep Time 5 Minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main course, Meat
Cuisine American
Prep Time 5 Minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Take the steak out of the fridge and let it warm up a little as you get started with the onion. Put a skillet on at medium heat with a couple of tablespoons of olive oil - just eyeball it. Cut up the onions into the strips that are the width that YOU want them to be. I like about 3/8". Put the onion strips into the skillet,sprinkle with a little salt and pepper. Toss and turn them as they start to get translucent.
  2. While the onions are cooking core and seed the roma tomatoes and cut them into pieces a little bit bigger than bite size.
  3. When the onions are starting to get translucent push them way off to one side of the skillet. Turn the heat up to medium high. Salt and pepper both sides of the steak and lay the steak on the side of the skillet opposite the onions and you will be able to sear the steak without burning the onions.
  4. When the steak is seared on both sides and is cooked just shy of the degree of doneness that you want, lay the pieces of tomato on top of the onions. Scoot the veggies to the middle of the skillet and lay the steak on top. Pour in the red wine and add the butter.
  5. Simmer until the wine has reduced by about a third and then feast on your New York Strip Steak that you have jazzed up a little
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