Philly Cheesesteak Stuffed Jalapeno Poppers

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It’s jalapeno time again.

Philly Cheesesteak Stuffed Jalapeno Popper time. Did you think I would go too long without having a new one for you? Don’t you know me by now?

Keep in mind I don’t think I’ve ever had an authentic Philly cheesesteak sandwich. I’ve made my own versions at home, had certain cheesesteak type things at local restaurants, etc. So, apparently, doing it Philly style means using Cheez Whiz.


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I did my research. I never would have imagined that the cheese of choice for the real deal is Cheez Whiz. Here’s a link to a local restaurant I looked up in Massachusetts. Yes, Cheez Whiz. Don’t think I’m dissing the stuff; I ate it countless times as a kid on celery sticks, microwaved it and poured it over broccoli, mixed it into casseroles, etc. I just didn’t think it would be the glory cheese for an authentic Philly Cheesesteak. (I’ve never tried it, not knocking it!).

Isn’t it funny how us food people can get so engrossed in details like different types of cheeses used on a sandwich? Other people wouldn’t give two shits. They would acknowledge the fact that it wasn’t the expected cheese, blah, blah, blah, eating their sandwich while playing Candy Crush on their phone. Then move on.

They so don’t understand. We concentrate on wrapping our crazy foodie minds around the cheese and why it’s preferred over others and what else we could possibly substitute, etc.

We dissect the food. We investigate. We just love it that much.

My peppers are stuffed with steak and topped with caramelized onions.

IMGP8426 Topped with cheese.

IMGP8439 Baked until beautiful.

pic2 copy I used provolone, but I also used mozzarella on a couple of ’em just for variety – you can tell because they browned a little more than the others. I happen to prefer the provolone over mozzarella.


A blanket of pure lusciousness.


I should have made a horseradish drizzle.



Here’s the printable-

Philly Cheesesteak Stuffed Jalapeno Poppers


  • 12 jalapeno peppers, washed
  • 1/2 lb leftover steak (you could really use any beef), diced or crumbled
  • 1/2 large yellow onion, diced
  • 1/2 stick butter
  • Salt
  • Provolone or Mozzarella cheese


  • Preheat oven to 400 degrees.
  • Score peppers down the middle and scrape out seeds and ribs using a tiny spoon or butter knife.
  • Heat butter over medium heat in a medium saute pan.
  • Add onions and sprinkle generously with salt; toss to coat.
  • Saute, stirring frequently, until almost translucent, about 10 minutes.
  • Stuff peppers with beef, then onions and top with cheese.
  • Bake for 12-15 minutes, until cheese is melted and almost browning.

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Cooking Light Cookbook Giveaway

I was lucky enough to receive two copies of Lighten Up, America! from Cooking Light, a fantastic cookbook featuring lightened up American recipes, to be released October 22nd. The author is Allison Fishman Task, and she literally went around the country to find the best food, then recreated her own guilt-free versions.

book That’s one for me.

And one for you.

I LOVE this book. I’ve already got little colored tabs marking the first goodies I plan to make from it. She’s lightened up some of America’s favorites like smothered pork chops, brisket burgers, chicken parmesan, and triple chocolate cake.


I LOVE the fact that she ate 15 burgers at a hamburger eating contest in Akron, Ohio. The girl’s gotta fantastic job. She’s my hero.

Ready to win?

a Rafflecopter giveaway

You could also go to Amazon to buy starting 10/22/13.

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Buffalo Chicken Nachos

Buffalo. Chicken. Nachos.

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As I’m typing this, I’m hungry.

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See, two days ago I had a root canal. Not the first one on this particular tooth, no. The second one.

I think the first one was about oh, 10 years ago. Yep, that long. It started bothering me again probably 3 or 4 years ago and, yes, I did go to the dentist and he gave me antibiotics, etc. But, I knew.

This tooth is an asshole. Why do I procrastinate?

The time between the pain became excruciating and after I had the root canal, I couldn’t eat.

Like, anything.

Not even these.

nachos3 And I wanted them so badly (I had a batch leftover in the fridge).

When I got home I knew I had to eat something with my antibiotics/pain killers (I hate those), so I forced myself to chew some saltines on the right side of my mouth. Ugh. Then came the nausea. Nausea is a bitch.

Thank you, Zofran. You’re my new BFF.

I’m now two days out from my root canal and feeling so much better and can’t wait for dinner.

I need food. Real food.

Buffalo Chicken Nachos


  • 4 boneless, skinless chicken breasts
  • 1 1/2 cups buffalo wing sauce
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 3/4 cup blue cheese, crumbled
  • 3 tbsp whole milk
  • 1 bag tortilla chips
  • 1 jalapeno peppers, washed and slice
  • 3/4 cup celery, diced
  • 1 cup scallions


  • Preheat oven to 400 degrees. Brush 1 cup of the wing sauce on both sides of chicken breasts and bake for 15-20 minutes, or until done, turning over halfway through.
  • To make the blue cheese sauce, combine mayo through milk in a food processor; refrigerate until ready to use.
  • When the chicken is done, let it cool a little and shred it. (I use my Kitchenaid stand mixer - it works beautifully).
  • Make the nachos by layering chips on a lined baking sheet, then chicken, blue cheese sauce, celery, jalapenos and onions.
  • Bake for 5-10 minutes, until a little bubbly and the chips are starting to brown.
  • Add more wing sauce and blue cheese to serve.


nachos6 Bring on the nachos.

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Homemade Nutter Butter Cookies

Back (okway back) before I turned 30, I loved sweets.


M&M’s, tiramasu, cheesecake… and Key Lime Pie was my favorite. As a matter of fact, my husband brought home a key lime pie for my last birthday knowing I wouldn’t want any. He’s a sentimental sap, bless his heart.

I have no idea what changed; out of nowhere I lost my affinity for eating sweet stuff. Maybe I got burned out because when Mark and I first got married we had to get a Dairy Queen Blizzard every single night for about a year. That nightly habit changed quickly to fattening ass popcorn with our American Idol/Boston Legal obsession – I do not recommend it, the gluttony led us straight up knocking on Jenny Craig’s door. Not even kidding.

No need in depriving yourself, but everything in moderation, kids.

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Every now and then I like a bite of chocolate, like a Hershey’s mini. Or two. So, when I make something sweet it’s mainly for my kids and my husband. I just want something hot and spicy. With some cheese on top. Not to say that cheesy hot shit isn’t fattening.

Again, moderation.

Another one of my favorites was Nutter Butter cookies. I absolutely LOVED those things, so I found ran across a recipe from Cookies and Cups and made them just for fun.

IMGP162 The recipe was on point. They were good – just ask my kids. But don’t ask Mark because he he’ll say he doesn’t like peanut butter but he ate a shit ton of them anyway (ssshh).

The kids asked me to make them again. I think I might.


Here’s the printable –

Recipe credited to Cookies and Cups

Homemade Nutter Butter Cookies


  • Cookies:
  • 1 cup butter, room temperature
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • approx 1/3 cup extra sugar for rolling
  • Filling:
  • 1 cup butter, room temperature
  • 1 cup creamy peanut butter, room temperature
  • 4 cups powdered sugar
  • 2-3 tablespoons milk


  • In a large bowl with mixer beat butter, peanut butter, and sugars until light and fluffy, about 30 seconds on medium-high speed. Lower mixer to medium and add eggs and vanilla continuing to mix until combined. Turn mixer to low and add in flour, baking soda and baking powder. Mix until combined. Refrigerate dough for 1 hour.
  • Preheat oven to 375°
  • Form chilled dough first into 1 inch balls and then form into a log shape. Roll the log-shaped dough in extra granulated sugar and place on baking sheet about 2 inches apart. Using a fork press down on cookie creating a criss-cross pattern. Pinch the center to create the peanut shape.
  • Bake for 6-8 minutes until edges are lightly golden. Cool on baking sheet 2-3 minutes and then transfer to wire rack to continue cooling.
  • Filling:
  • In a large bowl beat butter and peanut butter together until smooth. Slowly add in your powdered sugar and turn mixer speed up to medium and beat until filling is smooth. Add your milk, one tablespoon at a time until desired consistency is reached.
  • Spread a heaping tablespoon of filling onto the bottom of one of the peanut butter cookies and then top with another cookie to create sandwich.

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Steak and Bacon Panini with Guacamole

I love when this happens.


You know, when your leftovers go straight Rock Star.

I was just trying to use up some leftover flank steak the other day, and I was starving.

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Starving = Your Food Will Taste Amazing.

I don’t even remember what I made with the flank steak the night before.

Don’t judge.

But, the steak was so.much.better. than the night before. I won’t lie, this was a cheap cut of meat. The cheaper the meat, the more difficult it is to make tender. But, I sprinkled it with salt, simmered it in a little beef broth, covered and simmered it on low for about 20 minutes.


It sliced like buttah and made one hell of a panini.

Steak and Bacon Panini with Guacamole


  • 4 pieces white sandwich bread (or wheat, or rye, or whatever your favorite is)
  • 1/2 stick butter, melted
  • 1/4 lb. flank steak, done, thinly sliced
  • 1/2 cup grape tomatoes, sliced
  • 8 slices bacon, cooked
  • 1/4 cup guacamole (you know how to make this)
  • 2 slices Muenster cheese
  • BBQ sauce for dipping


  • Heat a panini maker over medium high heat and spray with nonstick spray (also spray the top of the panini maker).
  • Brush one side of each piece of bread with butter.
  • Add one piece of bread to the bottom of panini grill and layer steak, tomatoes, bacon, guacamole and cheese.
  • Add another slice of bread and close the panini maker.
  • Grill until done.
  • Dip in BBQ sauce.


This was so good – like, I can’t describe it good. Nobody was home at the time and I had no witnesses to this insanity.


The Muenster cheese is a key element here. Don’t skimp on it.



Oh, and the BBQ sauce.

This is craziness.

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