Slow Cooker Chicken Philly Cheesesteak Sandwiches

Slow Cooker Chicken Philly Cheesesteak-4521 on Whisk Together Label

I made these on homemade baguettes.  That recipe will be next!  Why homemade baguettes?  Because I’m too lazy to run to the store when I can dump the ingredients into my bread machine.

Quick Baguette-4528 on Whisk Together

These sandwiches are awesome and you DON’T need to make your own baguettes!  You DO need to make these sandwiches.  Please, pretty please.  They are delicious, and easy and great for leftovers.  Add the chicken to soup, or a tortilla or keep making sandwiches!  Freeze the contents and always have sandwich fixin’s on hand.

Slow Cooker Chicken Philly Cheesesteak-4522 on Whisk Together
(I forgot to add the cheese before taking the photo!)

This recipe will easily feed a crowd as well – just increase the cooking time and add more of everything.  Slow cookers are great to serve from since they keep things hot.  Serve with fries, slaw, chips, veggie sticks, salad or with a soup.

Slow Cooker Chicken Philly Cheesesteak Sandwiches
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 1 tsp. paprika (regular or smoked, I like smoked)
  • 1/2 tsp. black pepper
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1/2 tsp. coriander
  • 1/4 tsp. red pepper flakes (omit if you don’t like spicy)
  • 1/2 tsp. dried thyme
  • 2 bell peppers (any color), sliced into strips
  • 1 yellow or white onion, sliced into strips
  • 2 pounds boneless, skinless chicken breast or thighs
  • 1/2 cup water or chicken broth
  • sliced provolone
  • baguettes or hoagie buns
Instructions
  1. In a small bowl, combine the spices.
  2. Add the peppers and onion to the slow cooker. Sprinkle half of the spice mixture on top.
  3. Add the chicken onto the peppers and onion. Sprinkle the rest of the spices on top.
  4. Pour the water or broth into the slow cooker on the side so that the spices don’t come off the chicken.
  5. Cook chicken breasts for 3-4 hours on low. Cook chicken thighs for 4-5 hours on low.
  6. Towards the end of cooking time, slice the buns or baguette in half lengthwise. Shred the chicken in the slow cooker with some tongs and place on top of the bun. Add cheese. Top with a bun, or broil it with the cheese and then place the top on.
Notes
Recipe slightly adapted from Mel’s Kitchen Cafe

 

 

 

Sweet Potato and Caramelized Onion Frittata

Sweet Potato and Caramelized Onion Frittata on Whisk Together

Book:  Our book club book this month is “The Nesting Place:  It Doesn’t Have to Be Perfect too Be Beautiful” by Myquillyn Smith.  Funny, I was researching decorating and pick this book up in the summer.  I didn’t read it because it didn’t teach you how to decorate but more about life while decorating.

My friend read the newest book “Leaving Time” by Jodi Picoult and I’m definitely going to pick this one up.  I love Jodi Picoult!!  She is maybe one of my top five with John Hart being one of my all time favorites.

Sweet Potato and Caramelized Onion Frittata_1 on Whisk Together

Recipe:  Yes, another frittata!  Because I was afraid that not everybody would like a fajita frittata and I made this one as well.  I like them both and I like having options depending on what is in season or what I get in my co-op produce box.

I love the sweet onions and sweet potatoes with a hint of rosemary.  It looks and taste very restaurant-like without being fussy or hard to cook at all.

Sweet Potato and Caramelized Onion Frittata_2 on Whisk Together

Sweet Potato and Caramelized Onion Frittata

Ingredients

  • 1 large Vidalia onion, sliced thin
  • 2 sprigs rosemary
  • olive oil
  • salt and pepper
  • 2 small sweet potatoes, peeled and sliced lengthwise down the middle then 1/4" thick
  • 8 large eggs or 7 XL eggs
  • 2 ounces (or 1/4 cup if you like) shredded Parmesan cheese
  • 1 tsp. dried rosemary or 3 Tb. fresh rosemary, chopped

Instructions

  1. In a large skillet, heat 1-2 teaspoons olive oil on medium high heat. Add onions. Cook 5 minutes. Turn down heat to medium or medium-low. While cooking, fold in 1 spring of rosemary. Stir off and on and cook 15-20 minutes. The onions should turn deep brown. Add a sprinkle of salt and remove rosemary sprig. Store the onions in the fridge or move to the next step in making the frittata.
  2. Preheat oven to 400 degrees.
  3. Grease a pie plate with cooking spray. Roast potatoes 25-30 minutes. Add onions. In a large bowl, whisk together eggs, Parmesan cheese, 1/2 tsp. salt and 1/4 tsp. pepper. Pour egg mixture on top of the potato and onions.
  4. Bake in the oven for 30 minutes or until the egg dish is set in the middle. Sprinkle with dried or fresh rosemary. Serve warm.
http://www.whisktogether.com/2015/02/22/sweet-potato-and-caramelized-onion-frittata/

Sweet Potato and Caramelized Onion Frittata
serves 6

1 large Vidalia onion, sliced thin
2 sprigs rosemary
olive oil
salt and pepper
2 small sweet potatoes, peeled and sliced lengthwise down the middle then 1/4″ thick
8 large eggs or 7 XL eggs
2 ounces (or 1/4 cup if you like) shredded Parmesan cheese
1 tsp. dried rosemary or 3 Tb. fresh rosemary, chopped

In a large skillet, heat 1-2 teaspoons olive oil on medium high heat.  Add onions.  Cook 5 minutes.  Turn down heat to medium or medium-low.  While cooking, fold in 1 spring of rosemary.  Stir off and on and cook 15-20 minutes.  The onions should turn deep brown.  Add a sprinkle of salt and remove rosemary sprig.  Store the onions in the fridge or move to the next step in making the frittata.
Preheat oven to 400 degrees.
Grease a pie plate with cooking spray. Roast potatoes 25-30 minutes.  Add onions.  In a large bowl, whisk together eggs, Parmesan cheese, 1/2 tsp. salt and 1/4 tsp. pepper.  Pour egg mixture on top of the potato and onions.
Bake in the oven for 30 minutes or until the egg dish is set in the middle.  Sprinkle with dried or fresh rosemary.  Serve warm.

Fajita Frittata

Fajita Frittata_1 on Whisk Together1

 

Book:  We all decided that “Where’d Ya Go Bernadette?” by Maria Semple was funny…. but wouldn’t recommend.  It’s funny and weird and if you want that – go read it.  If you want an ending that makes sense, don’t.

Fajita Frittata on Whisk Together

I am working on another “Our Favorite Things at Trader Joe’s” post.  It should almost be entitled “What We Don’t Like at Trader Joe’s” because that would be SO much faster and easier.  There are just a few things I don’t like at Trader Joe’s:  many of their soups are too sweet to me.  They add quite a bit more sugar than I would if I made it from scratch.  I also like their High Fiber Joe’s O’s, but I don’t like what happens to me 4 hours after eating them if you get the drift.

Here is one of my all time favorite things at Trader Joe’s:  The Spinach and Kale Greek Yogurt Dip.  I use it for dipping all my veggies.  I use it to make tuna salad.  I use it to dip chips.  I could just eat it with a spoon  – so good.  The counter lady uses it in her mashed potatoes which seems brilliantly delicious.

Spinach Dip on Whisk Together

Recipe:  Recently, I have been trying to add more vegetables into our diet.  To make them yummy and filling, I came up with this frittata with the produce we received in our Produce Basket.

Fiesta Salsa Frittata_2 on Whisk Together

This is one of my favorite new egg dishes.  After having some friends over, I couldn’t decide which one to make and made two kinds!  This is the first one and you can use any fajita combination ingredients you can find in the fridge or freezer.  Trader Joe’s makes this handy Bell Pepper Medley where everything is chopped and frozen in a big bag for $1.69.  Most of the time, the traffic light peppers are $2-3 here per package anyway.  So, it is handy and cheap and good for you 🙂

Fajita Frittata

Ingredients

  • 2 cups of a mixture of: yellow or red onion, green/red/yellow/orange bell peppers, fresh or frozen cut into strips
  • 1 jalapeno, diced with ribs and seeds removed
  • 2 cloves garlic, minced
  • 1 tsp. fajita seasoning (I used Wildtree or there is homemade or taco seasoning is similar)
  • 7 XL or 8 Large eggs
  • 1/4 cup shredded cheddar cheese
  • salt and pepper
  • 2 Tb. fresh cilantro

Instructions

  1. Preheat oven to 375 degrees.
  2. Spray a microwave safe 9" pie plate with cooking spray. Add onion and pepper mix with the jalapeno. Cover with a paper towel and microwave on high for about 2 minutes. Veggies should be hot and tender. Add garlic and stir.
  3. In a large bowl, whisk together the eggs. Add fajita seasoning, cheese, 1 tsp. kosher salt, and 1/2 tsp ground black pepper and whisk to combine. Pour the egg mixture onto the veggies.
  4. Put pie plate in oven for 30 minutes. Eggs should be set in the middle and not jiggle. Remove from oven and cool 5 minutes. Sprinkle cilantro on top. Slice and serve.
  5. Alternatively: If you don't have a glass pie plate, any microwave safe dish will work.
  6. Another Alternative: Preheat oven to broil setting. Over medium-high heat, cook onions and peppers in a oven safe, non stick, 10" saute pan. Add egg mixture. Cook on medium high heat for 4-5 minutes. Broil for 2-3 minutes or until eggs are set. Sprinkle cilantro on top to finish.
http://www.whisktogether.com/2015/02/20/fajita-frittata/

Fajita Frittata
serves 6

2 cups of a mixture of: yellow or red onion, green/red/yellow/orange bell peppers, fresh or frozen cut into strips
1 jalapeno, diced with ribs and seeds removed
2 cloves garlic, minced
1 tsp. fajita seasoning (I used Wildtree or there is homemade or taco seasoning is similar)
7 XL or 8 Large eggs
1/4 cup shredded cheddar cheese
salt and pepper
2 Tb. fresh cilantro

Preheat oven to 375 degrees.
Spray a microwave safe 9″ pie plate with cooking spray.  Add onion and pepper mix with the jalapeno.  Cover with a paper towel and microwave on high for about 2 minutes.  Veggies should be hot and tender.  Add garlic and stir.
In a large bowl, whisk together the eggs.  Add fajita seasoning, cheese, 1 tsp. kosher salt, and 1/2 tsp ground black pepper and whisk to combine.  Pour the egg mixture onto the veggies.
Put pie plate in oven for 30 minutes.  Eggs should be set in the middle and not jiggle.  Remove from oven and cool 5 minutes.  Sprinkle cilantro on top.  Slice and serve.
Alternatively:  If you don’t have a glass pie plate, any microwave safe dish will work.
Another Alternative:  Preheat oven to broil setting.  Over medium-high heat, cook onions and peppers in a oven safe, non stick, 10″ saute pan.  Add egg mixture.  Cook on medium high heat for 4-5 minutes.  Broil for 2-3 minutes or until eggs are set.  Sprinkle cilantro on top to finish.

Summer Vegetable Tian with Caramelized Onions

Summer Vegetable Tian on Whisk Together2

*Book Update*  I finished “Before Happiness” by Shawn Achor and find it even better than his first book, “The Happiness Advantage.”  The problem with a lot of these college studies is their sample source:  young college students.  Most of us aren’t young college students and most of us were not privileged to attend Harvard, Yale or Columbia.  Nevertheless, the book is a fountain of great information, some funny side notes and practical use into the family and professional life.

I am almost finished with “Million Dollar Arm” which is a fun and fast read.  I don’t really care about sports all that much, but this book is so fun to read that the subject doesn’t matter.  The gripping story about two young men brought back from India to the United States to learn to play baseball professionally is just crazy – people prepare all their lives for this event and these two boys are so dedicated that they make it to the minor leagues!

  (Amazon photo)   (Amazon photo)

*FREE FOOD and FREE SNACKS*  “Graze” has been advertising a bit on my Facebook feed, but I finally received a coupon to try a whole box of snacks absolutely FREE.    Now here is the link so you get your first box free as well.  It is like Netflix starting out – you just cancel before getting charged if you don’t want anymore- but still get to try out their stuff.  I love natural and I love free!  🙂  You get a free box “coupon” in your account, and then order your box.  It didn’t charge me for it and due to arrive in a couple weeks.  I can’t wait!

nibble box

Here is the link for free food!  http://www.graze.com/us/p/MARYEL9CF

**Recipe **  “Tian de Courgettes aux Tomates”  This recipe is from France and called a Summer Vegetable Tian.  I have seen it called a gratin elsewhere.  Most produce boxes this time of year are going to be FULL of zucchini and tomatoes.  The summer vegetable tian uses many of them and rightfully so.  I made half a batch and should have made the entire 9×13 because it went so fast.  The kids… well, they weren’t thrilled, but they tried it.  Personally, I think it was worth it because it was so delicious and highly recommend it.   Not quite the looker in presentation – it makes up for it in taste.

Everything tastes better with Caramelized onions on it anyway!

What I’ve been eating like almost every day:  Whole Wheat Waffles with natural maple sugar free syrup every morning substituting applesauce for oil and white whole wheat flour for the AP flour.  We eat these at least 4 times a month!  Trying mainly at dinner time and work from there.

Update on family favorite Chocolate Chocolate Chip Zucchini Muffins:  using applesauce for oil, white whole wheat flour for AP flour and no brown sugar, each muffin is 158 calories each!  That might be good or bad for you…. I dunno.

Summer Vegetable Tian with Caramelized Onions

Ingredients

  • 1/4 cup olive oil (might not use it all up... that's okay)
  • 3 medium yellow onions, halved and sliced 1/4"
  • 2 garlic cloves, mince or press
  • 1 lb. zucchini, 1/4" thick
  • 1 lb. yellow squash, 1/4" thick (or use same amount of zucchini)
  • 1 lb. plum tomatoes, 1/4" thick
  • 1 tsp. minced fresh thyme or 1/4. tsp. dried thyme
  • black pepper
  • 2 oz. Greyere cheese or Parmesan cheese, shredded (1/2 cup)

Instructions

  1. Spray 9x13" baking dish with cooking spray.
  2. Preheat oven to 375 degrees.
  3. In large nonstick skillet, add 2 Tb oil. Heat over medium heat. Add onions.
  4. Cook with 1/2 tsp. salt for 12-15 minutes.
  5. Add garlic. Cook 30 seconds.
  6. Take onions and garlic and pour into prepped 9x13 pan.
  7. Shingle the zucchini, squash and tomatoes in one layer.
  8. Sprinkle 1 Tb. oil and thyme. Add salt and pepper.
  9. Cover with foil and bake for 30 minutes.
  10. Remove the foil and sprinkle with cheese. Bake 20-30 minutes.
http://www.whisktogether.com/2014/07/10/summer-vegetable-tian-with-caramelized-onions/

Recipe without Plugin:

Summer Vegetable Tian with Caramelized Onions

1/4 cup olive oil (might not use it all up… that’s okay)
3 medium yellow onions, halved and sliced 1/4″
2 garlic cloves, mince or press
1 lb. zucchini, 1/4″ thick
1 lb. yellow squash, 1/4″ thick (or use same amount of zucchini)
1 lb. plum tomatoes, 1/4″ thick
1 tsp. minced fresh thyme or 1/4. tsp. dried thyme
black pepper
2 oz. Greyere cheese or Parmesan cheese, shredded (1/2 cup)

Spray 9×13″ baking dish with cooking spray.
Preheat oven to 375 degrees.
In large nonstick skillet, add 2 Tb oil.  Heat over medium heat.  Add onions.
Cook with 1/2 tsp. salt for 12-15 minutes.
Add garlic.  Cook 30 seconds.
Take onions and garlic and pour into prepped 9×13 pan.
Shingle the zucchini, squash and tomatoes in one layer.
Sprinkle 1 Tb. oil and thyme.  Add salt and pepper.
Cover with foil and bake for 30 minutes.
Remove the foil and sprinkle with cheese.  Bake 20-30 minutes.

Recipe from America’s Test Kitchen

Next post I am working on…

Lose 30 pounds

Red Onion and Apple Salad

Apple Red Onion Salad_1 on Whisk Together

Book update:   Hmmm… does anyone read this part?   😉

Recipe Update:  I have an abundance of apples from my bushel purchases at my co-op.  Plus spinach is sooo good for you and so cheap at Aldi that I buy more than we can eat.  This recipe helped me solve both problems.  I have served it with almost every meal this week.

**Tip**  Red onion can have quite a bite to it.  To get the edge off, slice your red onion and soak for 15 minutes in a large bowl of cold water.

**Tip 2**  To keep the apples from browning, toss them in a little lemon juice or if that is too tart, what I do for my kids is take TruLemon Lemonade instead and toss them in that.  It is much more mild, but the main ingredient, citric acid, prevents browning.

Red Onion and Apple Salad
serves 6

10 ounces of baby spinach leaves
1 or 2 Golden Delicious apples, chopped (or other sweet apple like Gala or Fuji)
1/4 to1/2 red onion, sliced thin (depends on how much onion you like in your salad)
1/4 cup finely shredded Parmesan cheese (optional)

Balsamic Vinagrette purchased from store (I like Trader Joe’s version) or recipe for this recipe below:
1/4 cup extra virgin olive oil
1 and 1/2 Tb. apple cider vinegar
1 teaspoon grain mustard
1 Tablespoon honey

1.  Toss salad ingredients in large bowl.
2.  Whisk together or shake dressing ingredients if using.  Drizzle dressing and serve.

Recipe adapted from Rachel Ray

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