{"id":1462,"date":"2010-09-15T21:18:51","date_gmt":"2010-09-16T05:18:51","guid":{"rendered":"http:\/\/foodiddy.com\/?p=1462"},"modified":"2010-09-15T21:18:51","modified_gmt":"2010-09-16T05:18:51","slug":"cheesesteak-kebabs","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=1462","title":{"rendered":"Cheesesteak Kebabs"},"content":{"rendered":"

Sorry for the delay in posts. We’ve been working hard to get the\u00a0blog moved over from the “free wordpress” site. I\u00a0purchased the Foodiddy.com domain back in May when I first started\u00a0the food blog.\u00a0It was time to put it into action. Not the easiest thing to do… lots of ughs! Thankfully Dan is uber smart and he figured it out – before I started throwing cookbooks and spatulas, hah!<\/p>\n

Now onto the recipe and food…<\/p>\n

I sure did get my use out of my September\u00a0Everyday with Rachael Ray<\/em> magazine.\u00a0Cheesesteak Kebabs<\/strong> was the third recipe I’ve made from the issue. I knew it would be a hit with Dan and it looked easy enough for a mid week prep. It was listed under “Dinner for 10 Bucks (or Less) – nice!<\/p>\n

The Ingredients:<\/strong><\/p>\n

\"\"<\/p>\n

4 Tablespoons Butter – melted
\n2 Tablespoons Flour
\n1 Cup Milk
\n1 Cup Shredded Sharp Cheddar Cheese
\nSalt and Pepper – to taste
\n1\/2 Pound Sirloin Steak – cut into 8 strips – didn’t quite follow that instruction – I used top sirloin fillets
\n1 Green Bell Pepper\u00a0 – cut into 16 pieces – I used multi-color mini peppers, because I already had them
\n2 Tablespoons Vegetable Oil – I used Olive Oil
\n6 oz. Crusty Bread cut into cubes – I used Trader Joe’s Sourdough Baguette<\/p>\n

Preheat grill or pan to medium high and then get the cheese sauce going.<\/p>\n

\"\"<\/p>\n

In a medium saucepan, heat half of the butter over medium-high heat. Whisk in the flour and cook, stirring, for 1-2 minutes.<\/p>\n

\"\"<\/p>\n

Lower the heat to medium and slowly whisk in the milk until the mixture thickens and starts to boil.<\/p>\n

\"\"<\/p>\n

Then stir in the shredded sharp cheddar until smooth – season with salt and pepper and then cover on very\u00a0low heat to keep warm.<\/p>\n

\"\"<\/p>\n

I seasoned the meat and then chopped it into strips and threaded the pieces onto the wood skewers. If using a BBQ grill – soak the wood skewers in water before placing the meat, veggies and bread on them.<\/p>\n

\"\"<\/p>\n

I then prepped my peppers…<\/p>\n

\"\"<\/p>\n

…and got them onto skewers as well.<\/p>\n

\"\"<\/p>\n

I brushed the steak and peppers with olive oil.<\/p>\n

\"\"<\/p>\n

I also\u00a0seasoned with more salt and pepper before grilling.<\/p>\n

\"\"<\/p>\n

I got my bread cut up and I brushed the remaining melted butter onto the pieces before grilling.<\/p>\n

\"\"<\/p>\n

Arrange the peppers and bread on the grill or grill pan and cook, turning, until charred on all sides – 5-7 minutes.<\/p>\n

\"\"<\/p>\n

Then arrange the steak on the grill and cook, turning once, for about 3 minutes for medium rare. Mine took a little longer since my pieces were thicker than pictured in the magazine.\u00a0 Serve the kebabs with the cheese dipping sauce.<\/p>\n

\"\"<\/p>\n

I took a photo of the platter that housed all portions – but I broke them out onto individual plates for the two of us.<\/p>\n

\"\"<\/p>\n

Definitely a “hit” with both Dan and I. We both went back for seconds. The cheese was perfect for dipping…<\/p>\n

\"\"<\/p>\n

Super tasty finger food. The only think I would do different the next time around, is to actually cube my bread instead of just cutting baguette slices in half and I would also slice my meat thinner for a more “cheesesteak” consistency.<\/p>\n

I have one more recipe from the magazine to try before moving onto my October issue. I also just got my first Food and Wine Magazine<\/em> – a subscription that I got as a birthday gift. Super excited about that.<\/p>\n

Hopefully you found your way over to the new blog digs – if so, please leave me a comment to let me know that you made the switch. Thanks so much for your continued support, I really appreciate each of you so much.
\n\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Sorry for the delay in posts. We’ve been working hard to get the\u00a0blog moved over from the “free wordpress” site. I\u00a0purchased the Foodiddy.com domain back in May when I first started\u00a0the food blog.\u00a0It was time to put it into action. Not the easiest thing to do… lots of ughs! Thankfully Dan is uber smart and … <\/p>\n

Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10,11],"tags":[31],"_links":{"self":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/1462"}],"collection":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1462"}],"version-history":[{"count":5,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/1462\/revisions"}],"predecessor-version":[{"id":1482,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/1462\/revisions\/1482"}],"wp:attachment":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1462"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}