Egg and Cheese Nachos

This one is awesome!



This is a great late-night or party dish. Really simple and really good!

Scramble your eggs and add cheese (i use ched jack)
Salt and pepper to season
Pour your eggs over a bed of scoops or tort chips
Top with your favorite salsa, sour cream, and shredded cheese

Easy as that

Pork loin flavor 'spolsion

Here is how i make my pork loin, usually in sandwich form but good just by its self also.



I like using the fresh loins from the meat dept at Hy-Vee but the pre packed loins would work too. Pork is cheap now so its a really cheap meal to make and it saves really well in your fridge.

I use a dry-rub on my loins. um... that sounds wrong, ANYWAY, take your pork loin out and season it with anything you have in your spice cab. I use cosher salt, pepper, season all, dried minced onion, chili powder, paprika, garlic salt, etc etc. Mix all your dry seasonings together in a bowl and apply liberally on both sides of the loin.

Sear the outsides of the loin in a fry pan or cast iron pan as shown. you want the outside to almost have a "crust" on it. After you have your flavor crust as i call it, put the loin into the oven at about 350 for 10-15 mins or until the middle has no pink in it.

Slice the loin thin and serve as sandwiches or just by its self. Top with your favorite bbq sauce! This is on of my favorite things to make as its so easy and cheap too.

Steak Sam-ich

Here is a sandwich that I made for my friend Sam. (that's where i got the name obvi) Its great for any occasion but best when eaten! :)



Ingredients

Gruyere bechamel:
1/4 stick of butter
1 1/2 heaping tablespoons flour
1 cup whole milk (anything lighter wont mix correctly)
1 cup grated Gruyere cheese
salt and pepper
1 Tbsp horseradish

Spinach Mayonnaise:
1 handful of spinach
1/2 lemon, juiced
salt and pepper
1/2 cup mayo

Steak sandwich:
2 soft hoagie rolls
extra-virgin olive oil
1/2 pound rib-eye, finely sliced
salt and pepper

Make the bechamel cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate - you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil - this ensures the flour is cooked completely. Dump in the cheese and stir for another minute until the cheese is completely melted. Stir in the horseradish and season with salt and pepper, then set aside to keep warm.

Make spinach mayonnaise: Put spinach in a food processor with the lemon juice ans salt and pepper. Top with mayo and process until well combined. Give it a taste and adjust seasoning if its needed.

Prepare the steak: Take the finely sliced steak and shingle it out into 2 portions between 2 sheets of plastic wrap. Pound out using either a saute pan or a meat mallet. after first pounding, remove the plastic wrap, fold in the edges so that the meat is about the size of your hoagie bun. Replace the plastic and pound the meat some more. Store wrapped in plastic in the refrigerator. Now the meat is ready when you want to cook it.

Heat a large, flat grill pan, or skillet, over medium heat/ split hoagie buns in half, drizzle with olive oil and place onto griddle.

Take the meat out of the fridge. Peel off 1 side of the plastic and season with salt and pepper. Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again. Cook slowly in the pan until juicy and tender and just past pink in color. Turn the meat over and finish cooking to about a medium rare temp.

To serve, smear each half of the bun with spinach mayo. put a handful of leftover spinach on the bottom then top the with the steak and cheese.