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We like to live the motto of "healthy meets delicious". We enjoy cooking healthy, living great, and sharing the adventures we have along the way.

Monday, September 16, 2013

Monday Night Meals: Week 2

Pittsburgh Steelers Vs. Cincinnati Bengals
Check out the VIDEO

Pittsburgh

Serves Two

Devonshire Sandwich

Ingredients:

2 slices of bread, toasted
2 slices of bacon
6 slices of turkey lunch meat
¼ c butter
¼ c flour
¼ c cheddar cheese
½ c chicken broth
½ c milk
flake parmesan cheese
olive oil

Directions:

            To begin, heat a frying pan with a dash of oil. Add bacon to the pan and fry until crispy. Meanwhile, toast the bread until crispy. When bacon is done, remove from pan and dry on a paper towel. Drain all fat from the pan and place back on oven on medium heat.

            Add the butter to the pan and allow to completely melt. Add the flour, making a roux, and let the flour mixture cook about fie minutes, stirring occasionally. Add the chicken broth to the pan, mix well and bring heat to a medium-low. Cook until thick, about five minutes.

            Meanwhile, place milk in a small pot and bring almost to a boil, scalding the milk. Add the milk to the flour mixture, and stir until well incorporated. Shred the cheddar cheese, add to the flour mixture and remove from heat. Mix so the cheese is melted in sauce. Add milk if mixture is too thick, you want the consistency to be slightly runny.

            Assemble sandwich with the toast, turkey and bacon. Pour cheese sauce over the sandwiches until completely covered and enjoy. Go Steelers!

Cincinnati

Serves Two

Harvest Potato Pancakes
Ingredients:

3 yukon gold potatoes
½ large sweet potato
¼ white onion
2 sprigs of green onion
2 T flour
½ T garlic
1 egg
½ t flaked red pepper
1 sprig fresh rosemary
1 sprig fresh sage
salt and pepper
peanut oil

Directions:

            Begin by getting a bowl full of cold water. Place grater over the bowl and shred the potatoes, make sure to be peel the sweet potato. It is important to keep the potatoes in water to prevent browning.

            Remove the rosemary and sage from sprigs and chop well. Remove ends of green onion, and chop finely as well as the white onion. Chop the garlic finely. When everything is prepped, remove potatoes from water by squeezing all the water out of them and placing in a bowl. Add the egg, flour, rosemary, sage, red pepper flakes, garlic, salt and pepper to the squeezed dried potatoes and mix well.


            Meanwhile, heat a skillet to medium heat and drizzle with peanut oil. Press the potato mixture into five flat cakes and add to heated griddle. Allow each side to become golden brown, about ten minutes on each side. Serve and enjoy! Go Bengals!

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