Marlboro Man’s Favorite Sandwich

This recipe is taken from one of my favorite blog’s The Pioneer Woman written by Ree who is a wonderful cook and photographer who lives on a beautiful ranch and calls her husband “The Marlboro Man” and her four kids “The Punks”. I love it!

This sandwich is really very good and we add provolone cheese and call it a cheese steak (that sounds much better than “ The Computer Nerd’s Favorite Sandwich”.

Ingredients
1 cube steak for every sandwich you need to make (tenderized round steak that’s been extra-tenderized)
Sliced onions and peppers
Butter
Lawry’s Seasoned Salt
Worcestershire sauce
Provolone Cheese

Since I am using Pioneer Woman’s recipe I thought it would be fun to do picture directions like she uses, here goes…
I used Olive Oil but Ree used butter, whichever you choose melt a couple tablespoons in a pan and add the onions and peppers. Let simmer for 15-20 minutes stirring occasionally.

While the onions and peppers cook, slice and season the meat. You want to slice the strips against the tenderized directional grain. Season with Lawry’s Seasoned Salt.

When the onions and peppers are done scoop them onto a plate and set aside. Melt 2-3 tablespoons butter in the pan and turn to high. You want the pan hot!

Once the butter is melted and brown place the meat in the pan in a single layer. You don’t want to stir the meat though. Let it cook for a couple minutes and then flip it to brown the other side.

Once the meat is brown, generously add Worcestershire sauce. Start with about 1/2 cup. Here Ree added some Tabasco sauce to hers (Justin and Andrew probably would have loved) but I don’t like spicy so I omitted it.

In a separate pan melt another couple tablespoons of butter on high heat. When the butter is sizzling lay your rolls face down in the pan. When they’re lightly browned, flip them over for just a few seconds, to warm them through and through.

Once the bread is toasted lay provolone cheese on each side of the bread and place a layer of meat in middle. Spoon over some of the pan juice (Ree adds extra butter right before serving).

If you’re cool like Carrie you add peppers and onions to your sandwich as well (picture is at the beginning of the post), but if you boring like Justin then you forgo the veggies for extra pan juice. And here you go…

Chicken KaChow

This recipe is a modified version on “Bou’s Chicken” found on allrecipes.com. However, since I modified it (and we don’t know a single “Bou”) I told the boys they need to think up a new name for this chicken; which is easier said than done! This chicken isn’t a BBQ, not Chinese, not even reminiscent of sloppy joe. I tried explaining the sauce to my parents and found it was easier just to make up a jar for them to take home then explain it. It is a delicious tangy sauce that the boys have named “Chicken KaChow”, lol!

Ingredients
3-4 Chicken Breast (cut into bite sized chunks)
1/4 cup prepared mustard
1/4 cup white sugar
1/4 cup soy sauce
1/4 cup distilled white vinegar
1 cup ketchup
2 tablespoons pressed fresh garlic
2 tablespoons pressed fresh ginger
1 cup water

Directions
In a medium pot with a lid, whisk together mustard, sugar, soy sauce, ginger, garlic, white vinegar, ketchup and water in the order listed. Bring the sauce to a boil.

Add the chicken pieces, and turn down the heat. Place the lid slightly ajar on the pot. Simmer for approximately 15 minutes, or till the chicken is no longer pink.

Vacation Breakfast

I really do believe it is important to provide your family with hearty healthy food! So before we left for a lake vacation I packed everything I needed to make breakfast in the morning (much to Abbott’s disappointment because he loves McDonald’s breakfast). Here are the boys eating eggs and toast, notice the bed head!