Slow Cooker Philly Cheesesteak

Click HERE to get your copy!

We put a lot of time and effort into this one and we are really proud of it.  It is our first Hardcover!

 

This is the kind of book you can hand down to your kids.  There are tasty recipes for everything from drinks to desserts.  Here is a sampling of the recipes:

 

BBQ Pheasant 127

BBQ Shrimp 66

Beef Stroganoff 99

Beefy “Noodles” 103

Blue Cheese Steak Roll-Ups 102

Coconut Kefir 164

Coffee Cake 26

Cookie Dough Cupcakes 190

Coq Au-No Vin 145

Cordon Bleu Soup 89

Cornish Game Hens 121

Crab Dip 55

Crab Rangoon Dip 56

Crab Stuffed Avocado 48

Sloppy Joes 98

“Smoked” Beef Brisket 108

Smoky Baby Back Ribs 105

Smoky Tomatillo Chicken 73

Spicy Beef Stew 87

Spinach Artichoke Dip 54

Stuffed Cabbage 116

Stuffed Tenderloin 109

 

If you are familiar with the “The Art of Healthy Eating” series of cookbooks, this is not only our first hardcover but there are 198 recipes on over 200 pages!  And we are doing all for only $25.99!

Summertime is a great time to break out your slow cooker.  It saves time and you don’t have to heat up your whole house on those warm summer days!  Thank you all for your support!

FISH SAUCE

One staple that every cook should have in their fridge is Fish Sauce. It is a special ingredient that takes good food to amazing food. Fish Sauce, mushrooms and aged cheeses have something called “UMAMI.” Umami is a pleasant savory taste produced by glutamate and ribonucleotides, chemicals which occur naturally in many foods. Umami is subtle and not generally identified by people when they encounter it, but blends well with other tastes to intensify and enhance flavors; it plays an important role in making food taste delicious.

Red Boat brand is traditionally fermented, not with wheat like most others. This bottle will last you a LONG time – you only use a few drops per dish, it’s strong stuff!

“HEALTHIFIED” PEPPERS
2 TBS coconut oil or butter
1 pound thinly sliced grass fed sirloin steak strips
8 ounces sliced fresh mushrooms
6 green bell peppers
1 medium onion, sliced
6 slices provolone cheese
1(14 ounce) can beef broth
1/2 tsp Celtic sea salt
1/2 tsp ground black pepper
1/2 tsp garlic powder
2 tsp fish sauce (optional: for “umami”)
1/8 tsp red pepper flakes
1/2 cup prepared horseradish (optional)
1/2 cup brown mustard (optional)

Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms and onion; cook and stir until starting to become tender, about 5 minutes. In a slow cooker, combine the beef broth, salt, pepper, fish sauce, and red pepper flakes. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.

Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Cut the top of the Green Peppers off, to shape like a bowl. Mix together the horseradish and mustard; spread onto the inside of the pepper. Bake the pepper for 15 minutes or until slightly soft. Remove from oven. Place slices of provolone cheese on insides of the peppers, then fill with the beef and vegetables. Place back in the oven until cheese is melted and serve.

Nutritional Info Per Pepper: 339 Calories; 7.2g Carbohydrate; 2.5g Fiber