Philly Cheese Steak Sandwich Does Philly really say Wit?

Well hello to all you foodies out there in webland hope all is well with you.  Today we are going to talk about that wonderful sandwich called a "Philly Cheesesteak Sandwich".   Well this came up not to long ago I have friend named Caroline and she flew stand by this summer and and one of her stops was Philiphpia and during her airport lay over there was a cafe that served Philly Cheesesteaks  and she wanted one in the worst way!!!  However she never got it.  She could see it and smell it but she couldn't eat it!  She never had a  chance because she never had a layover that gave her the time going and coming back home!  So she gets back and all she's talking about there she was right in the middle of it and not able to have her desire.  So you guessed it she came to me and says think you could make us some philly's and I said I bet I could!   The Philly is a great sandwich and is rooted deep into our American history.  They first came on the scene by accident.  If it weren't for a cabby smelling the beef and onions, the Olivieri bothers cooking, we would never have the Philly Cheesesteak Sandwich.  Does Philly really say Wit?  You bet they do and they are proud of it. 

Philly Cheese Steak Sandwich

4 pounds Sirloin Tip Roast or Round Steak
Season Meat with onion and garlic powder
Cracked Pepper
Roll up and freeze for about 45 min's.
2 Bell Peppers cut in rings
2 Onions cut in rings
3 Banana Peppers cut in rings
Worcestershire Sauce
Olive Oil
Salt Pepper to taste
5 Hoggie Rolls cut Lengthwise, Toasted
Provolone Cheese Slices

Cut meat in thin slices.  Place Olive Oil in pan, heat,  and add peppers, onions, garlic minced (optional) or mushrooms (optional), Worcestershire Sauce and cook till clear, remove from pan and add meat and cook till done.  Toast buns, top with meat, onion mix, top with cheese and boil till cheese is melted. 

Hope you like this recipe and email me at madjon51@aol.com and let me know how you like these and for the TV show filming next Monday am making a low fat potato soup and some beef cheese sandwiches which I will write about next week.  Stay warm out there and enjoy eatting and life in general!  Happy Trails to you until we meet again.  Eileen Hutson, madjon.  P.S.  Don't forget to watch the show, "Cooking With Madjon and Friends" airing Febuary 7th, 8:00 pm on http://www.aikenstandard.com/  on the web and ASTV 95, Atlantic Broadband.

Heathy Eatting "Broccoli Salad" YumYum

Hello to all you foodies out there in web land its me again and today on this rainy cold winter day of 2011 I'd like to send you a wonderful recipe that I did for a TV show last season and it taste GREAT!!!  Its broccoli salad that has bacon and raisins in it.  Nothing better pairs together then these two ingredients.  What do you do on days like this if you are not out working.  Am still waiting for that door to open for me!  I have watched so far about 3 movies today and took a walk and now am waiting to go pick up my grands from school.  Yesterday I was busy with filming and we made stuffed bell peppers, roasted potato's, buttermilk pie, green beans, pinto beans and corn bread.  All tasted great and I will be writing some of the recipes up to give you later.  I love food, don't you? You can look at me and tell that!  Well any who am short on time today so am going to forward the salad recipe for you to try.  Please let me know how it works for you.

Broccoli Salad

4 to 5 cups chopped broccoli
1/4 cup red onion, chopped
1 cup raisins
1/2 pound cooked bacon crisp
1 cup mayo
1/2 cup sugar
3 to 4 T. wine vinegar
salt and pepper to taste
1 T. onion powder

Mix first four ingredients together, then mix the 5 other ingredients together.  Pour over broccoli mixture and toss.  Serve, this will keep for a few days.  Your family will love this.

Hope you all have a safe week  and enjoy your cooking.  Happy Trails to you and yours until we meet again.  Eileen Hutson, madjon.

Was It an Apple or a Fig? Let's cook Stuffed Chicken Breast

Hello there to all you wonderful foodies out there in web land.  I hope all is well with you and yours.  Today we are going to talk about that wonderful fruit called the fig.  It comes in about 50 different varieties or more.  It comes in colors like yellow, brown,and green.  Figs have been around for centuries.  Figs are a symbol of abundance, fertility, and sweetness.  Boy fertility, am glad I didn't eat alot of them when I was younger!!!  Figs contain something called Ficin, which is a natural meat tenderizer.  The most famous product of the fig is you guessed it, the Fig Newton and I eat alot of the little morsels.  Figs have alot of fibre and you can bake with them, make fig preserves and full them for B.B.Q.  Remember Eve wore a Fig leaf, so I have a question for you did she really eat an Apple or a Fig?  Some scholars believe the forbidden fruit picked by Eve was a fig rather then a apple.  Am leaving it there for you to wonder about.  Recipe Follows:

Fig Stuffed Chicken Breast With Mascarpone Cheese

4 Boneless Chicken Breast
8 Oz Mascarpone Cheese
2 large shallots
2 t. Butter
2 T. Olive Oil
2 T. Brown Sugar
1 Cup White Wine
1/8 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. all spice
pinch of salt
12 rip figs
2 hot peppers, your choice
1 sleeve Ritz crackers, crushed
2 T. butter melted
4 pieces Bacon cooked

Cut the chicken in the middle to butterfly so it lays opened like a book.  Brown the shallots and peppers in butter and olive oil, mix with the cheese, shallots, sugar, and spices.  Cut up figs and mix with cheese. Add about 3/4 of the Ritz crackers to the mixture.  Fill the chicken breast and place them in a heated pan with the olive oil.  Remove and place them in a 9"-13" pan and add the white wine.  You cook about 4 pieces of bacon and add to the rest of the Ritz crackers with 2 tablespoons melted butter and top the chicken breast with it.  Bake uncovered in a 350 degree oven for about 25 Min's.  Or until done.

Zuppa di Fagioli con la "Pasta Italian Bean Soup"

Hello to all you foodies out there in web land its me again and I hope all is well with you and yours.  Let's take a trip to a little bistro in Italy to eat some Zuppa, Yum.  My friend Caroline went to NY this summer and said that she had the most amazing soup.  She ate it at an Italian eatery in NY.  She asked me if I could try and make her some and I asked her if she could tell me what was in it.  All she could tell me was that it had white beans and noodles in it.  It was topped with fresh Parmesan cheese.  So I was off on my search to find the best soup in the world according to Caroline.  I searched up and down and all around and finally found what I was looking for, sort of speak.  I found a recipe in my book but the ingredients didn't trill me.  So off to the kitchen to add my own little touch to the recipe.  Something that would please Caroline's Palette and the soup that she could not live without!  So I went to work at the cafe kitchen and added alittle of this and that.  The end result had my customers licking the bottom of the bowls.  It was the BOMB as they call it.  You too can have your guest licking the bottoms of the bowls.  I sent some home with Caroline and Norm and they said I hit the nail on the head!  Recipe as follows:

Zuppa

1 package white beans
4 1/2 cups Chicken broth
4 cups Water
1 pound smoked ham chopped
1/2 pound salt pork
1 large onion
3 stalks celery
1 green bell pepper chopped
4 cloves garlic chopped
salt pepper to taste
1 T. onion powder
1 T. garlic powder
1 1/2 Teas. oregano
2 teas. basil
2 bay leafs
8 ozs. Italian white cheese
1 1/2 cups cream added last to soup
Fresh grated Parmesan cheese as topper
2 Cups Cooked Pasta, small shells

This recipe serves 10-12 servings.  Cook beans with water and chicken broth, then add all chopped ingredients.  Add meats, seasonings and bring to boil.  Simmer till beans are tender.  Cook the pasta according to directions then rinse noodles when done and add to beans with the cream and cheese.  Simmons for about 10 mins. and when ready  serve topped with Parmesan cheese, a salad and bread.

I hope you enjoy this recipe as much as we do and our friends.  Please email me with any questions at madjon51@aol.com.  Send me some recipes to try on TV. You may also watch by going to http://www.aikenstandard.com/ Cooking With Madjon on ASTV95.   Happy trails to you until we meet again.  Hope you are enjoying the cold weather that we seem to be having and stay safe and warm.  Thanks, Eileen Hutson, madjon.

Baby its Cold Outside Lets make "Potato Soup""

Hello to all you foodies out there in web-land.  I hope your new year is working out for you all.  Am sitting here trying to drink my hot tea and entering this blog.  Its after 6 am.  I was so excited to tell you that I will be catering a rehearsal  dinner and a wedding in February and the mother-in-law to be's sister is a big fan of the cooking show and of me so it gave me a idea to do a tasting of some of the menu on the show with the sister fan.   Hopefully she will come on the air with me. I will let you know.  I can't wait and for your FYI I just drunk some of the tea I made and I don't know how any body can drink this brand, not me  sister, am going to get me some coffee in a little bit!  Today am going to talk to some people about sponsoring the TV show.  Wish me luck.  Baby its cold outside and it really is!!  So am going to make you a recipe for meatless "Potato Soup" which is one soup I love with a little cheese on top.  Can't wait for you to try it.  Recipe follows.

Potato Soup

1 onion chopped
4 cloves garlic chopped
1 stick butter melted
1 teas. onion powder
1 teas. garlic powder
1 1/2 teas. Mrs''s Dashes
3 stalks celery cup up
2 bay leafs
2 carrots peeled and cut in rings
Salt & Pepper to taste
4 bouillon cubes chicken
optional 1 slice of Ham cut up plus 3 strips bacon cut up
1 can whole corn drained
1 Cup Whole milk
2 T. Corn Starch or flour
He He I almost forgot the potato's, 10 peeled  and cut up
Melt butter in pan and add onions, celery, garlic, cook till clear add ham, bacon if you wish.  Peel and cut up potato's, add the flour,mix  add all to the pot and then add water to the top of potato's.  Add all other ingredents to pot except milk and bring to a simmer and cook till potatos are tender and you can litely mash them.  Turn down the heat and add the milk.  If the soup seems to thin for you add a little more flour or corn starch.  Serve hot topped with cheese.  If you add the bacon to the mix just make sure that it is browned with the ham.

Well am off to get me some coffee before it is to busy because am still in my PJ's and that's how I'm.  I hope you like this recipe on a cold winters night.  My family likes it.  Please let me know how you like it.  Happy trails to you and yours until we meet again.   Eileen Hutson, madjon and don't forget to watch the TV show.

Cooking With Madjon Season Two Black Bean Cheese Burgers "Yum"

Hello to all you foodies out there in webland I hope all is well.  Am so excited to be filming for my second season as "Cooking With Madjon and Friends".  It airs Feb. 7th on ASTV 95, with Atlantic Broadband and you may view the shows on the web by going to www.aikenstandard.com  and type in the show name.  If you want to view some recipes from last season go to www.aikenstandard.com/cooking.  Any who we filmed today and I made French Onion Soup, Black Bean Cheeseburgers, Mandarin Almond Salad with a Fig Salad Dressing, and a Lemonade Meringue Pie.  For your FYI I think this is the year of the pie.  You know French Onion Soup was invented because it was a cheaper way to feed a lot of workers in France years and years ago.  I love soups of any kind, don't you?  They make you feel all warm inside.  I make them at my cafe year round.  It took us 4 to 5 hours to shoot today only because I had to get back in the swing of things.   I wasn't ready when they came to film.  It will take me a while to shape up!  When you do live TV it works a lot faster then when you film.  The only thing bad that happened today is I over toasted the bread for the soup because I forgot to set the timer.  Well any who my hubby is still out of town and while we were filming I had to call him and ask where the ladle was because if you have been keeping up with me you know he was home for six weeks for his leg and he went though my kitchen and rearranged all my gadgets in my drawers and I can't find a thing!  He was talking about retiring but I think he needs to stay at work and leave the kitchen to me!  Do you ladies agree?  Any who am going to close for now and leave you with one of the recipes from the show today and so I say to you Happy trails to you until we meet again.  Please try the recipes and let me know how you like the blog.  See Ya, Eileen Hutson, madjon.

Black Bean Cheese Burgers

2 cans Black Beans
2 Green Onions
1/4 Cup Cilantro
1 T. Chopped Garlic
1 t. Cumin
1 t. onion powder
1t. garlic powder
Salt and Pepper to taste
 1 T. Liquid Smoke
2 Egg Whites
3 T. Wheat Flour
2 T. Olive Oil

Drain the beans, mash the beans, chop the onions, cilantro, and mix all other ingredients.  Heat some olive oil in pan and spoon out bean mixture and turn when browned on one side.  Cook till it looks like a hamburger and then top with cheese.  Serve with toasted rolls.  This makes about 6 to 8 burgers.  If you have any problems just write me.  Thanks and enjoy.