I hope everyone had a good Valentine's Day! What a fun day to remind everyone you love, just how much you love and care for them! Parenthood has made me pretty sappy and I have had a few people around me go through some extremely tough situations lately, which have had a profound effect on my day to day thinking and actions. I have found myself stopping more often throughout the day to pray and appreciate my sweet family and think of how blessed and thankful I am for them.
Love is...
Looking in the rearview mirror, making eye contact with a sweet face in the back seat, and smiling at each other.
Love is...
Bowing our heads to pray in church and feeling my husband's hand reach out to hold mine.
Love is...
That first moment I see my babies in the morning and how all they want is a hug.
Love is...
How each of my kids fits perfectly under each arm.
Love is...
Sitting around the dinner table, listening to music, and talking about our day.
Love is...
Knowing that God is in control and guiding my family through each day.
Love is...
Having a Savior who thinks I am to die for!
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I know you all have missed me. :) Here are some recipes we will be having for our dinners this week: Unstuffed Chicken breasts with ham, gruyere, and roasted broccoli, mu shu pork wraps, tuna melts, slow cooker chicken stroganoff
Unstuffed Chicken Breasts with Ham, Gruyere, and Roasted Broccoli adapted from America's Test Kitchen Quick Family Cookbook (a gift from my awesome aunt for Christmas)
*If you don't have gruyere, then Swiss cheese is a cheaper and just as good alternative
3 tablespoons olive oil
1 1/2 pounds broccoli, crown cut into large wedges
1/2 teaspoon sugar
salt and pepper
4 boneless, skinless chicken breasts, trimmed and pounded if necessary (I took 3 breasts, and halved them horizontally, to make 6 thin cutlets)
2 tbsp Dijon mustard
4 ounces deli ham
4 ounces Gruyere cheese, shredded (1 cup)
15 Ritz crackers, crushed
Adjust oven rack to lower middle position and heat to 475 degrees. Brush rimmed baking sheet with 1 tablespoon oil.
Toss broccoli with remaining 2 tablespoons oil, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pat chicken dry with paper towels and season with salt and pepper.
Arrange chicken breasts, side by side on one side of prepared baking sheet. Spread mustard over top of chicken, then top each breast with 1 slice ham and 1/4 cup cheese. Sprinkle cracker crumbs over cheese and press on to adhere.
Lay broccoli, cut side down, on opposite side of bakingsheet from chicken. Bake until chicken is cooked through and broccoli is well browned and tender, 20 to 25 minutes, rotating baking sheet halfwa through baking. Serve. (A dish with everything cooked in the oven at the same time?! How awesome is that?)
***My sweet sunshine girl ate all of her chicken and only bites of her broccoli. My sweet little bear boy ate seconds of broccoli and only bites of chicken. Sigh. If you put the two together, then I guess you can say they liked it!
Mu Shu Pork Wraps Also adapted from the America's Test Kitchen Cookbook
We had a pork chop dish last week for dinner and I had bought a value pack of pork chops. I cooked up the chops I didn't use and will use the already cooked pork in this recipe.
1/4 cup vegetable oil
1 tablespoon cornstarch
1 tablespoon all-purpose flour
5 teaspoons soy sauce
1 pork tenderloin, trimmed and sliced thin
6 scallions, white parts minced, green parts cut into 1 inch lengths
2 teaspoons grated fresh ginger
1 bag coleslaw mix
8 ounces shiitake mushrooms, stemmed and sliced thin
1/4 cup hoisin sauce
8 (6-inch) flour tortillas
Whisk 2 tablespoons oil, cornstarch, flour, and 2 teaspoons soy sauce together in medium bowl until smooth, then stir in pork. In separate bowl, combine scallion whites, ginger, and 1 teaspoon oil.
Heat 1 teaspoon oil in 12 inch nonstick skillet over high heat until just smoking. Add half of pork, breaking up an clumps, anc ook, without stirring, for 1 minute. Stir pork and continue to cook until lightly browined, about 1 minute; transfer to clean bowl.. Repeat with 1 teaspoon oil and remaining pork; transfer to bowl.
Add remaining 1 tablespoon oil to now empty skillet and return to high heat until just smoking. Add coleslaw mix and mushrooms and cook until vegetables are crisp-tender, about 3 minutes.
Clear center of skillet, add scallion mixture, and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir scallion mixture into vegetables.
Add cooked pork, with any accumulated juices, scallion greens, hoisin sauce, and remaining 1 tablespoon soy sauce to skillet and cook, stirring constantly, until sauce is thickened, about 30 seconds.
Meanwhile, stack tortillas on plate, cover and microwave until soft and hot, about 2 minutes. Serve pork filling with warm tortillas and extra hoisin sauce.
Slow Cooker Chicken Stroganoff adapted from AllRecipes (awesome website and app) I wouldn't be able to plan meals each week without my slowcooker. I always have at least one meeting a week that goes to 5:30. This week is no exception-Parent/Teacher Conferences on Thursday until 6:30. Hello slow cooker meal!!!
4 skinless, boneless chicken breasts, cubed
1/8 cup butter
1 package dry Italian dressing mix
1 package cream cheese
1 can cream of chicken soup
(I know doesn't sound the healthiest, but come on, it's just one night! And you can always use less cream cheese and use a healthified cream of chicken soup)
Put chicken, butter, and dressing mix in slow cooker. Mix together and cook on low 5-6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Serve over egg noodles and with a side salad, and voila, you have a complete meal!
**If I don't use this recipe for conference night, my husband will just whip up a scrumptious breakfast for dinner meal.
Tuna Melts adapted from Martha Stewart Living, but it's Emeril Lagasse's recipe
Need a cheap dinner idea??? Here you go! I grabbed 4 cans of tuna last week, just in case we lost power with the snow last week. We didn't need to use them, but it sure helped me plan a meal for this week! My husband is not a fan of tuna, but when I made these he actually said they were really good! Yeah buddy!
4 cans tuna, drained
1/3 cup mayonnaise
1/4 cup finely chopped red onion
1 tablespoon lemon juice
1/2 teaspoon salt
1 teaspoon pepper
1/4 teaspoon dried oregano
4 slices crusty bread
8 thin slices tomato (we do not use tomato)
4 slices provolone
Heat broiler with rack in highest position. In a medium bowl, combine tuna, mayo, onion, lemon juice, salt, pepper, and oregano and stir until combined.
Arrange bread on a baking sheet and spread a little mayo on each slice. Divide tuna salad evenly among slices (I have found that this makes more than just 4), then top with 2 slices of tomato and one slice of cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.
I would serve this with leftover salad from the night before and some chips.
Happy Eating!
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Sunday, February 16, 2014
Sunday, June 24, 2012
On the Menu: Fajitas, Spring Onion Pie, Pork and Egg Lo Mein, Corn Dogs, Sausage Burgers
It's pretty daggone hot around here, but it's GLORIOUS because that means another school year is over and it's summertime. I had the chance to say goodbye to my schoolbabies and start spending a whole lotta time with my home babies. Life is good!
My dad is cranking out radiation and chemo treatments up in Baltimore with my mom during the week and home on the weekends. It's crazy and we hate it, but if this is what it takes to heal him, then so be it. I am so proud to call these two wonderful people my parents!!!
Now onto cooking...I have cooked up some amazing meals these past couple weeks and am so mad I didn't have the chance to share them. Hopefully, this will not happen again! Here's what's on the menu this week: Pizza (duh), Fajitas, Spring Onion Pie, Pork and Egg Lo Mein, Corn Dogs, and Sausage Burgers.
***I am always looking for new and creative meals to do for Mexican night at our house, so Fajitas sounded awesome. I hadn't made these in a while, so it will be a nice change-up!
Fajitas adapted from Better Homes and Gardens Cookbook
Ingredients:
12 ounces beef skirt or flank steak, cut into thin bite-size strips
1 recipe Homemade Fajita Seasoning (recipe follows)
1 cup thin strips red or green sweet pepper
1/2 cup thinly sliced onion
2 tablespoons vegetable oil
3/4 cup chopped tomato
1 tablespoon lime juice
4 to six 8 inch flour tortillas, warmed
1. Sprinkle beef with 2 teasoppns of the Homemade Fajita Seasoning, toss to coat. Cover and chill for 30 minutes.
2. In a very large skillet cook pepper, onion, and remaining seasoning in 1 tablespoon oil until tender. Remove from skillet. Add remaining 1 tablespoon oil and meat to skillet. Cook and stir for 2-3 minutes until desired doneness. Return pepper mixture to skillet. Stir in tomato. Cook until heated through. Remove from heat; stir in lime juice. To serve fill warmed tortillas with beef mixture. If desired, top with guacamole, salsa, and dairy sour cream. Roll up tortillas.
Homemade Fajita Seasoning: Mix 1 1/2 teaspoons ground cumin, 1/2 teaspoon dried oregano, crushed; 1/4 teaspoon salt; 1/4 teaspoon cayenne pepper; 1/4 teaspoon black pepper; 1/8 teaspoon garlic powder; and 1/8 teaspoon onion powder.
Nutrition Info: Per tortilla and 3/4 cup beef mixture: 356 cal., 21 g total fat, 51 mg chol., 326 mg sodium, 21 g carb, 2 g fiber, 20 g protein.
***I got myself a cast iron skillet not too long ago and was so excited when I came across this recipe which suggests baking this next recipe in a cast iron skillet. Now, a cast iron skillet should be a staple in every kitchen. It's a piece of equipment that lasts for years and should NOT be washed with soap. Cast iron holds onto the flavors of every meal you cook and actually comes pre-seasoned when you buy it. All you have to do is rinse it out and wipe it down with a paper towel when you are finished cooking. Now that's my kind of clean up!
Spring Onion Pie
10 thin spring onions (green onions)
4 large eggs, lightly beaten
1 cup milk
3/4 cup all purpose flour
1 tsp kosher salt
1/2 teaspoon baking powder
1/4 teaspoon freshly ground pepper
2 tbsp butter
5 oz Gruyere cheese, cubed (you can substitute Swiss or sharp cheddar)
1. Preheat oven to 400 degrees. Heat a 10 inch cast iron skillet in oven. Trim roots from onions; discard roots. Chop half of onions.
2. Whisk together eggs and milk. Sift together flour and next 3 ingredients. Gradually add flour mixtrue to egg mixture, whisking rapidly 20 to 30 seconds or just until blended and smooth. (There should be no lumps.) Stir in chopped onions. Let stand 5 minutes.
3. Carefully remove hot skillet from oven. Add butter, and let stand until butter is mielted. Place skillet over medium-high heat, and pour batter into skillet. Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
4. Transfer skillet to top oven rack, and bake at 400 dgrees for 22 to 25 minutes or until goden brown and puffy. (Outside edges should be crispy. Pie will deflate quickly.) Serve immediately.
***I absolutely love to make my own Chinese food at home. If you can find the right ingredients in your grocery store, there is no need to head out to an expensive restaurant.
Pork and Egg Lo Mein
Kosher salt
6 ounces dried lo mein noodles, spaghetti, or linguine
3 tablespoons soy sauce
2 tablespoons oyster sauce (even my grocery store has this!)
2 1-inch-thick boneless pork chops (about 3/4 pound), thinly sliced
2 12 tablespoons vegetable oil
2 large eggs, lightly beaten
1 bunch scallions, thinly sliced
1 tablespoon finely chopped peeled ginger (ginger freezes well, so keep it in your freezer!)
4 cups broccoli slaw mix
1 red bell pepper, thinly sliced
1. Bring a pot of lightly salted water to a boil. Add the noodles and cook as the label directs. Reserve 3 tablespoons of the cooking water, then drain the noodles and rinse under cold water. Meanwhile mixe the soy sauce and oyster sauce in a small bowl. Put the pork in anoutehr bowl and toss with 1 tablespoon of the soy sauce mixture.
2. Heat 1/2 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs; cook, without stirring, until set, 1 minute. Flip and cook 30 seconds, then transfer to a cutting board and cut into strips.
3. Heat the remaining 2 tbsps vegetable oil in the skillet. Add the pork and stir fry until golden but not fully cooked, about 2 minutes. Transfer to a plate. Add the scallions, ginger and garlic to teh skillet and stir fry 30 seconds. Add the broccoli slaw and bell pepper and stir fry 4 more minutes. Return the pork to the skillet and add the noodles, the reserved cooking water and the remaining soy sauce mixture. Stir-fry until the pork is cooked through, about 2 more minutes. Stir in the egg.
Nutrition info: 454 calories, 20 g fat, 153 mg chol, 630 mg sodium, 44 g carbohydrate, 7g fiber, 28 g protein
***Yes, I am always trying to find meals I can make at home rather than go out and pay way too much for meals made by someone else. This way I know exactly what's going into the food. So, why not try to have a kid-friendly dinner and whip up some corn dogs???
Corn Dogs
1 cup all purpose flour
2/3 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1 tablespoon shortening
1 egg, lightly beaten
3/4 cup milk
10 to 12 wooden skewers
10 to 12 hot dogs
Vegetable oil for frying (about 8 cups)
Ketchup and/ or yellow mustard
1. Preheat oven to 200 degrees. For batter, in a large bolw stir together flour, cornmeal, sugar, baking powder, dry mustard, and salt. Using a pastry blender (or 2 knives), cut in shortening until mixture resembles fine crumbs. In a small bowl combine egg and milk. Add egg mixture to flour mixture; mix well.
2. Insert the wooden skewers into ends of hot dogs. Pour vegetable oil in a ver large skillet to a depth of 1 inch, heat oil over medium-high heat to 365 degrees.
3. Coat hot dogs with batter (I would dredge the hot dogs in flour first to help the batter stick) You could also pour the batter into a drinking glass and dip the hot dogs into the batter to ensure an even coat. If the batter is too thick, add 1-2 tablespoons milk.
4. Arrange the batter-coated hot dogs, three at a time, in hot oil. Turn franks with tongs after 10 seconds of cooking to prevent batter from sliding off. Cook 2 to 3 minutes or until golden brown, turning again halfway through cooking. Drain corn dogs on paper towles; transfer to a baking sheet and keep warm in oven while frying remaining franks. Serve hot and with ketchup and mustard!
Nutrition info: 315 cal, 22 g fat, 45 mg chol, 632 mg sodium, 21 g carb, 1 g fiber, 8 g pro
***In the winter, I tried making a different soup every week, now that it's summertime, I want to try making a different burger every week. Italian sausage is almost always in our freezer and we usually use it in sandwiches. I wanted to change it up a bit and of course found an awesome burger recipe from Rachael Ray.
Sausage Burgers courtesy of Rachael Ray
2 tablespoons extra virgin olive oil
1/2 pound cremini mushrooms, sliced
1 large onion, quartered and sliced
2 Cubanelle peppers, seeded and halved lengthwise, then thinly sliced
Salt and pepper
1/2 cup beef stock
1 pound bulk Italian sausage (hot or mild)
1 pound ground sirloin
1 tablespoon grill seasoning
2 large cloves garlic, grated
Handful flat leaf parsley, finely chopped
8 deli slices provolone cheese
4 sandwich rolls
3. Heat cast iron or nonstick skillet with 1 tablespoon olive oil over medium-high heat, cook patties 12 minutes turning once and top with mushrooms, onions and peppers and 2 slices of cheese. Turn heat off and cover pan with foil to melt cheese, 2 minutes. Pile on buns and serve.
Happy Eating, y'all!
My dad is cranking out radiation and chemo treatments up in Baltimore with my mom during the week and home on the weekends. It's crazy and we hate it, but if this is what it takes to heal him, then so be it. I am so proud to call these two wonderful people my parents!!!
Now onto cooking...I have cooked up some amazing meals these past couple weeks and am so mad I didn't have the chance to share them. Hopefully, this will not happen again! Here's what's on the menu this week: Pizza (duh), Fajitas, Spring Onion Pie, Pork and Egg Lo Mein, Corn Dogs, and Sausage Burgers.
***I am always looking for new and creative meals to do for Mexican night at our house, so Fajitas sounded awesome. I hadn't made these in a while, so it will be a nice change-up!
Fajitas adapted from Better Homes and Gardens Cookbook
Ingredients:
12 ounces beef skirt or flank steak, cut into thin bite-size strips
1 recipe Homemade Fajita Seasoning (recipe follows)
1 cup thin strips red or green sweet pepper
1/2 cup thinly sliced onion
2 tablespoons vegetable oil
3/4 cup chopped tomato
1 tablespoon lime juice
4 to six 8 inch flour tortillas, warmed
1. Sprinkle beef with 2 teasoppns of the Homemade Fajita Seasoning, toss to coat. Cover and chill for 30 minutes.
2. In a very large skillet cook pepper, onion, and remaining seasoning in 1 tablespoon oil until tender. Remove from skillet. Add remaining 1 tablespoon oil and meat to skillet. Cook and stir for 2-3 minutes until desired doneness. Return pepper mixture to skillet. Stir in tomato. Cook until heated through. Remove from heat; stir in lime juice. To serve fill warmed tortillas with beef mixture. If desired, top with guacamole, salsa, and dairy sour cream. Roll up tortillas.
Homemade Fajita Seasoning: Mix 1 1/2 teaspoons ground cumin, 1/2 teaspoon dried oregano, crushed; 1/4 teaspoon salt; 1/4 teaspoon cayenne pepper; 1/4 teaspoon black pepper; 1/8 teaspoon garlic powder; and 1/8 teaspoon onion powder.
Nutrition Info: Per tortilla and 3/4 cup beef mixture: 356 cal., 21 g total fat, 51 mg chol., 326 mg sodium, 21 g carb, 2 g fiber, 20 g protein.
***I got myself a cast iron skillet not too long ago and was so excited when I came across this recipe which suggests baking this next recipe in a cast iron skillet. Now, a cast iron skillet should be a staple in every kitchen. It's a piece of equipment that lasts for years and should NOT be washed with soap. Cast iron holds onto the flavors of every meal you cook and actually comes pre-seasoned when you buy it. All you have to do is rinse it out and wipe it down with a paper towel when you are finished cooking. Now that's my kind of clean up!
Spring Onion Pie
10 thin spring onions (green onions)
4 large eggs, lightly beaten
1 cup milk
3/4 cup all purpose flour
1 tsp kosher salt
1/2 teaspoon baking powder
1/4 teaspoon freshly ground pepper
2 tbsp butter
5 oz Gruyere cheese, cubed (you can substitute Swiss or sharp cheddar)
1. Preheat oven to 400 degrees. Heat a 10 inch cast iron skillet in oven. Trim roots from onions; discard roots. Chop half of onions.
2. Whisk together eggs and milk. Sift together flour and next 3 ingredients. Gradually add flour mixtrue to egg mixture, whisking rapidly 20 to 30 seconds or just until blended and smooth. (There should be no lumps.) Stir in chopped onions. Let stand 5 minutes.
3. Carefully remove hot skillet from oven. Add butter, and let stand until butter is mielted. Place skillet over medium-high heat, and pour batter into skillet. Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
4. Transfer skillet to top oven rack, and bake at 400 dgrees for 22 to 25 minutes or until goden brown and puffy. (Outside edges should be crispy. Pie will deflate quickly.) Serve immediately.
***I absolutely love to make my own Chinese food at home. If you can find the right ingredients in your grocery store, there is no need to head out to an expensive restaurant.
Pork and Egg Lo Mein
Kosher salt
6 ounces dried lo mein noodles, spaghetti, or linguine
3 tablespoons soy sauce
2 tablespoons oyster sauce (even my grocery store has this!)
2 1-inch-thick boneless pork chops (about 3/4 pound), thinly sliced
2 12 tablespoons vegetable oil
2 large eggs, lightly beaten
1 bunch scallions, thinly sliced
1 tablespoon finely chopped peeled ginger (ginger freezes well, so keep it in your freezer!)
4 cups broccoli slaw mix
1 red bell pepper, thinly sliced
1. Bring a pot of lightly salted water to a boil. Add the noodles and cook as the label directs. Reserve 3 tablespoons of the cooking water, then drain the noodles and rinse under cold water. Meanwhile mixe the soy sauce and oyster sauce in a small bowl. Put the pork in anoutehr bowl and toss with 1 tablespoon of the soy sauce mixture.
2. Heat 1/2 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs; cook, without stirring, until set, 1 minute. Flip and cook 30 seconds, then transfer to a cutting board and cut into strips.
3. Heat the remaining 2 tbsps vegetable oil in the skillet. Add the pork and stir fry until golden but not fully cooked, about 2 minutes. Transfer to a plate. Add the scallions, ginger and garlic to teh skillet and stir fry 30 seconds. Add the broccoli slaw and bell pepper and stir fry 4 more minutes. Return the pork to the skillet and add the noodles, the reserved cooking water and the remaining soy sauce mixture. Stir-fry until the pork is cooked through, about 2 more minutes. Stir in the egg.
Nutrition info: 454 calories, 20 g fat, 153 mg chol, 630 mg sodium, 44 g carbohydrate, 7g fiber, 28 g protein
***Yes, I am always trying to find meals I can make at home rather than go out and pay way too much for meals made by someone else. This way I know exactly what's going into the food. So, why not try to have a kid-friendly dinner and whip up some corn dogs???
Corn Dogs
1 cup all purpose flour
2/3 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1 tablespoon shortening
1 egg, lightly beaten
3/4 cup milk
10 to 12 wooden skewers
10 to 12 hot dogs
Vegetable oil for frying (about 8 cups)
Ketchup and/ or yellow mustard
1. Preheat oven to 200 degrees. For batter, in a large bolw stir together flour, cornmeal, sugar, baking powder, dry mustard, and salt. Using a pastry blender (or 2 knives), cut in shortening until mixture resembles fine crumbs. In a small bowl combine egg and milk. Add egg mixture to flour mixture; mix well.
2. Insert the wooden skewers into ends of hot dogs. Pour vegetable oil in a ver large skillet to a depth of 1 inch, heat oil over medium-high heat to 365 degrees.
3. Coat hot dogs with batter (I would dredge the hot dogs in flour first to help the batter stick) You could also pour the batter into a drinking glass and dip the hot dogs into the batter to ensure an even coat. If the batter is too thick, add 1-2 tablespoons milk.
4. Arrange the batter-coated hot dogs, three at a time, in hot oil. Turn franks with tongs after 10 seconds of cooking to prevent batter from sliding off. Cook 2 to 3 minutes or until golden brown, turning again halfway through cooking. Drain corn dogs on paper towles; transfer to a baking sheet and keep warm in oven while frying remaining franks. Serve hot and with ketchup and mustard!
Nutrition info: 315 cal, 22 g fat, 45 mg chol, 632 mg sodium, 21 g carb, 1 g fiber, 8 g pro
***In the winter, I tried making a different soup every week, now that it's summertime, I want to try making a different burger every week. Italian sausage is almost always in our freezer and we usually use it in sandwiches. I wanted to change it up a bit and of course found an awesome burger recipe from Rachael Ray.
Sausage Burgers courtesy of Rachael Ray
2 tablespoons extra virgin olive oil
1/2 pound cremini mushrooms, sliced
1 large onion, quartered and sliced
2 Cubanelle peppers, seeded and halved lengthwise, then thinly sliced
Salt and pepper
1/2 cup beef stock
1 pound bulk Italian sausage (hot or mild)
1 pound ground sirloin
1 tablespoon grill seasoning
2 large cloves garlic, grated
Handful flat leaf parsley, finely chopped
8 deli slices provolone cheese
4 sandwich rolls
1. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Saute mushrooms, onions and peppers until tender, 7 to 8 minutes then season with salt and pepper. Deglaze the pan with stock.
2. Combine the sausage and sirloin with grill seasoning, garlic and parsley. Mix and form 4 patties thinner at the center and thicker at the edges for even cooking and to keep burgers from bulging. 3. Heat cast iron or nonstick skillet with 1 tablespoon olive oil over medium-high heat, cook patties 12 minutes turning once and top with mushrooms, onions and peppers and 2 slices of cheese. Turn heat off and cover pan with foil to melt cheese, 2 minutes. Pile on buns and serve.
Happy Eating, y'all!
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