Philly Cheese Steak Meatballs

Expertly blended flavors boast of a smoked provolone cheese sauce, caramelized onions, and mushroom caps. Low carb and gluten free, this Philly Cheese Steak recipe is sure to please the whole crowd!

When it comes to unique and tasty recipes, Melissa Sevigney on I Breathe I’m Hungry wins the prize.  This month we’re featuring her scrumptious Philly Cheese Steak Meatball recipe. This recipe takes the already tasty Philly Cheese Steak sandwiches to a whole new level of deliciousness.

Expertly blended flavors boast of a smoked provolone cheese sauce, caramelized onions, and mushroom caps.  Low carb and gluten free, this recipe is sure to please the whole crowd!

See the full recipe here.

Philly Cheese Steak Meatballs Recipe

Grilled Salmon

Looking for easy and delicious?  This flavorful marinade, with hints of lemon and garlic, preps and cooks in a pinch.  Serve up scrumptious, smoky salmon for dinner tonight!

Grilled Salmon Recipe

Grilled Salmon
Yield: 6 servings    Prep Time: 15 min    Cook Time: 16 min    Marinade Time:  2 hours 
Ingredients

1 1/2 pounds salmon fillets

lemon pepper to taste

garlic powder to taste

salt to taste

1/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup vegetable oil

Directions

1.  Season salmon fillets with lemon pepper, garlic powder, and salt.

2.  In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

3.  Preheat grill for medium heat.

4.  Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Recipe & Photo courtesy of Allrecipes.com

Sizzling Grilled Chicken Fajita Recipe

Fire up the grill and give your taste buds a little “south-of-the-border” flavor!

Cihcken Fajitas

Sizzling Grilled Chicken Fajitas

6 servings (serving size: 1 cup chicken mixture, 2 tablespoons salsa, 2 tablespoons sour cream, and 1 tortilla)

Ingredients
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup water
  • 1/3 cup white vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds skinless, boneless chicken breasts
  • Cooking spray
  • 1 tablespoon canola oil
  • 1 cup green bell pepper strips (about 1 medium)
  • 1 cup red bell pepper strips (about 1 medium)
  • 1 cup vertically sliced red onion
  • 1 teaspoon seasoned salt
  • 6 (8-inch) fat-free flour tortillas
  • 3/4 cup bottled salsa
  • 3/4 cup fat-free sour cream
Preparation
  1. Combine first 5 ingredients; reserve 1/4 cup marinade. Combine remaining marinade and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 3 hours, turning occasionally.
  2. Prepare grill.
  3. Remove chicken from marinade; discard marinade. Place chicken on grill rack coated with cooking spray, and cover and grill 10 minutes on each side or until done.
  4. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; sprinkle with seasoned salt. Sauté 4 minutes or until tender. Add reserved 1/4 cup marinade, and cook 2 minutes. Cut chicken into thin slices; add to vegetable mixture.
  5. Place a 10-inch cast-iron skillet, upside down, over high heat for 1 1/2 minutes. Turn pan over, and add chicken mixture. Warm tortillas according to package directions. Serve chicken mixture immediately with warm tortillas, salsa, and sour cream.

 

Courtesy of myrecipes.com

Smoky Beef and Bacon Chili

I’ve always loved anything to do with the great outdoors and outdoor living.  As a result, you will often find me standing over the grill, cooking for my family.  I often enjoy sharing grilling recipes, but given this brutal Chicago winter, I imagine none of you are thinking about firing up the grill.  So here is a recipe that will keep you toasty warm during these cold winter months.  With bacon, fire-roasted tomatoes, and smoky paprika, what’s not to love?  Enjoy!

Smoky Beef Bacon Chili

Smoky Beef and Bacon Chili

Recipe Time:  1 Hour, 15 Minutes

Yield:  6 servings

Ingredients

2 slices thick-cut bacon, finely chopped

1 large onion, finely chopped

1 large garlic clove, minced

1 1/2 pounds lean ground beef

1 tablespoon plus 1 1/2 tsp. chili powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons sweet smoked Spanish paprika (pimentón dulce – Find at well-stocked grocery stores and from spanishtable.com.)

1/2 teaspoon to 1 1/2 tsp. cayenne pepper

About 1 tsp. salt

1 can (14.5 oz.) crushed fire-roasted tomatoes or regular crushed tomatoes

1 can (8 oz.) tomato sauce

1 cup flavorful, medium-bodied beer, such as Anchor Steam

1 teaspoon Worcestershire

1 can (14.5 oz.) pinto beans, drained

Sour cream, sliced green onions, and/or coarsely shredded cheddar cheese for topping

Directions

In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.

Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 7 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.

Add beans and cook 10 minutes, uncovered. Season to taste with salt. Serve warm, with toppings on the side.

Nutrition

Amount per serving:

Calories: 465
Calories from fat: 62%
Protein: 26g
Fat: 32g
Saturated fat: 12g
Carbohydrate: 19g
Fiber: 4.3g
Sodium: 1078mg
Cholesterol: 94mg

Recipe courtesy of myrecipes.com