Jack McDavid's Philly Favorites
{{#rendered}} {{/rendered}}Jack McDavid, owner of Jack's Firehouse in Philadelphia, dropped by with these Philly favorites!
Philly Cheese Steak Sandwich
Prep time: 10 min
{{#rendered}} {{/rendered}}Cooking time: 30 mins
Ingredients:
2 pounds rib eye steak, sliced thin ¼"
{{#rendered}} {{/rendered}}1 pound Spanish onion, peeled, sliced thin
2 jalapeno peppers, seeded, sliced thin
8 ounces sharp provolone
{{#rendered}} {{/rendered}}2 ounces peanut oil
Salt and pepper to taste
4 Italian sandwich rolls
{{#rendered}} {{/rendered}}Method:
Put oil in medium saucepan and bring to medium heat (350 degrees).
Add onions and peppers and cook over medium heat for 20 minutes, stirring occasionally until onions are caramelized.
{{#rendered}} {{/rendered}}Remove onions from heat and add sharp provolone.
Heat large frying pan over high heat.
Season rib eye steaks with salt and pepper.
{{#rendered}} {{/rendered}}Cook the steaks quickly; 2-3 minutes on each side.
Place the steaks evenly in rolls.
Top with onions and provolone and watch the Eagles WIN!
{{#rendered}} {{/rendered}}** The creamy cheese will soothe the hot pepper.
Roasted Red Pepper Yogurt Dip
Recipe created by 3-A-Day of Dairy
{{#rendered}} {{/rendered}}Serves 5
Prep time: 10 mins
Ingredients:
{{#rendered}} {{/rendered}}1 (12 oz.) jar roasted red peppers, drained
2 (8 oz.) containers lowfat plain yogurt
1 (4 oz.) can chopped green chilies, drained
{{#rendered}} {{/rendered}}1 garlic clove, minced
Method:
Puree red peppers in food processor or blender; drain again.
{{#rendered}} {{/rendered}}Add remaining ingredients; mix until blended and refrigerate.
Serve with assorted cut vegetables or pita wedges.
Roasted Potato Wedges with Cheddar Sauce
{{#rendered}} {{/rendered}}Makes 6 servings
Prep time: 15 mins
Cook time: 40 mins
{{#rendered}} {{/rendered}}Ingredients:
3 large baking potatoes, each cut into 8 wedges
2 tbsp vegetable oil
{{#rendered}} {{/rendered}}1/2 tsp salt
1/4 tsp pepper
Cheddar Sauce:
{{#rendered}} {{/rendered}}2 tbsp canola oil
2 tbsp flour
1 1/4 cups 2% reduced fat milk
{{#rendered}} {{/rendered}}1 1/4 cups (5 oz.) shredded sharp Cheddar cheese
2 tbsp finely chopped green onions
1 tbsp imitation bacon bits
{{#rendered}} {{/rendered}}1/4 tsp cayenne pepper
Method:
Preheat oven to 425 degrees Fahrenheit.
{{#rendered}} {{/rendered}}In a resealable plastic bag, toss potatoes with oil, salt and pepper.
Spread evenly onto baking pan and cover with foil.
Bake for 30 minutes, remove cover and turn potatoes.
{{#rendered}} {{/rendered}}Bake for 10 additional minutes or until lightly browned.
For the sauce, heat oil in medium saucepan.
Add flour and stir over medium heat for 30 seconds.
{{#rendered}} {{/rendered}}Add milk and stir until thickened.
Reduce heat to low; stir in cheese, green onions, bacon bits and pepper.
Serve potato wedges with warm cheese sauce.
Cheese Lover's Pizza Squares
Serves 10
Prep time: 15 mins
Cook time: 18 mins
Ingredients:
1 (13.8 oz.) can refrigerated pizza dough
1 cup Ricotta cheese
2 cups (8 oz.) shredded part-skim Mozzarella cheese
2 ounces turkey pepperoni, diced
2 plum tomatoes, thinly sliced
1 cup yellow pepper, sliced
1 tsp oregano
2 tbsp chopped parsley
Method:
Preheat oven to 400 degrees Fahrenheit.
Press pizza dough into 15 x 10-inch jelly roll pan.
Bake for 12 minutes; remove from oven and spread Ricotta cheese over crust.
Top with Mozzarella, pepperoni, tomatoes, yellow pepper and oregano.
Return to oven and bake for 6 minutes or until cheese is melted. Sprinkle with parsley, cut into squares and serve.