Portobello Cheese Steak Sandwich

Some reviewers from the original recipe site say this tastes just like a traditional Philly Cheese Steak that's made from beef.  It does not.  To say that mushrooms taste like beef is ludicrous in my book.

What it is, however, is a damn good mushroom sandwich.  Very tasty and satisfying.

I used both red and green bell peppers only because a certain 3-year-old wandered into the kitchen while I was prepping, and somehow half of my red bell pepper slices disappeared.  I only had green left after that, so added some of that in.  Otherwise I would have stuck with all red, they're sweeter.  I also made it a tad saucier than the original recipe.

I halved the recipe because it's just me and the hubs eating this tonight, and I don't think it would re-heat well.  If you had to pack up leftovers, I'd recommend dividing out the veggie mixture before placing the cheese on top, and then just adding and melting the cheese the next day when you are ready to eat it.

Portobello Cheese Steak Sandwich
Makes 2 sandwiches
Taken from this recipe.

Ingredients:

• a teaspoon of olive oil
• half an onion, sliced
• 1 6-oz. package of portobellos, sliced
• 1/2 red bell pepper, thinly sliced
• 1 teaspoon dried oregano
• a few turns of the black pepper grinder
• 2 teaspoons whole wheat flour
• 1/4 cup chicken broth
• 1/2 tablespoon soy sauce
• 2 slices of reduced-fat provolone
• 2 whole wheat rosemary buns, split and toasted

Directions:

• Heat oil in a skillet over medium-high heat. Add onion and cook, stirring often, for 2 - 3 minutes until soft. 
• Add mushrooms, bell pepper, oregano and black pepper and cook, stirring often, for about 5 minutes until the vegetables are wilted and soft.
• Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir for 30 seconds until the flour loses its raw taste.
• Stir in broth and soy sauce and bring to a simmer. It will begin to thicken.
• Remove from the heat and place the cheese slices on top of the vegetables.  Cover and let stand for a minute until the cheese is melted.
• Divide the mixture in half and and onto each toasted bun.
• Serve immediately.

Grilled Basil Lime Shrimp

Grilled Basil Lime Shrimp

Ingredients:

• 1 pound large shrimp (25-30 count), peeled and de-veined
• olive oil
• 1 lime, halved
• Tastefully Simple Seasoned Salt
• Tastefully Simple Garlic Garlic
• dried basil

Directions:

• In a bowl, combine the shrimp with a drizzle of olive oil, the juice of half a lime, a dash of TSSS, a few generous shakes of TSGG, and about a teaspoon of dried basil.  Cover and let marinate in the fridge for 15 - 30 minutes.
• Soak 5 or 6 bamboo skewers in water.
• Pre-heat grill to medium-high.  Skewer 4 to 5 shrimps onto each bamboo skewer and discard the marinade.  Grill for a few minutes on each side, until shrimps lose their translucency.  Spritz with the juice from the remaining half lime before serving.

Grilled Lemon Pepper Fish

Lemon Pepper Chicken?  Sure.  Lemon Pepper Fish?  Why not.  I used my Lemon Pepper Chicken recipe on some fresh wild Sockeye salmon tonight and it was delish.  Try it, and eat more fish!

Grilled Lemon Pepper Fish

Ingredients:

• 1 - 1.5 pounds of fish (I used a fresh wild Sockeye salmon fillet, skin on)
• Tastefully Simple Seasoned Salt (to taste)
• freshly ground black pepper (to taste)
• 1 lemon (to taste)
• olive oil

Directions:

• Place fish, skin side down, on a plate or cutting board.  Liberally season with TSSS and pepper.
• Zest the lemon onto the fish.  Then cut the lemon and squeeze the juice onto the fish.
• Drizzle with olive oil.
• Cover with plastic wrap and let marinate in the fridge for about 15 minutes.
• Pre-heat grill to medium-high heat.
• Remove plastic wrap from fish and place skin side up on grill.  Cook, covered, for about 5 minutes.  Then flip the fish over to skin side down and cook, covered, for another 5 minutes until cooked through.  
• Remove fish from grill and let rest for 5 minutes before serving.

Grilled Salmon with Dijon Soy Marinade

Ina calls this Asian Grilled Salmon, but I don't recall Dijon mustard ever being an Asian ingredient.  Or olive oil for that matter.  So I re-named it to Grilled Salmon with Dijon Soy Marinade.  But whatever you want to call it, you'll have to agree it's delicious.

I cut back on the proportion of soy sauce because I found Ina's recipe to be a little too salty.  I also cut back a little on the amount of olive oil, because while it is a healthful ingredient, it's still a fat.  I only used a 1-pound sockeye filet (with skin on), so I reduced the marinade to 1/3 of the original recipe.  This was the perfect amount for two adults and a three-year-old-who-loves-fish.

Grilled Salmon with Dijon Soy Marinade
Taken from this recipe.

Ingredients:

• 1 lb. fresh wild sockeye salmon filet, de-boned, skin on
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1/2 clove garlic, minced

 Directions:

• Pre-heat grill on medium-high heat.
• Place salmon skin side down on a cutting board and cut into 2 - 3 portions.
• In a small bowl, whisk together the mustard, soy sauce, olive oil and garlic.
• Drizzle marinade over salmon pieces and use a brush or spoon to evenly coat the fish.  NOTE: If you are planning on using the leftover marinade to top the salmon after grilling (optional), make sure you do not touch the dirty brush or spoon (with raw fish on it) to the marinade.
• Let sit for 10 minutes.
• Grill 5 minutes skin side up, then flip and grill for another 5 minutes skin side down.
• Remove skin before serving.  If you'd like, drizzle the leftover marinade over the fish before serving.

Eat more fish!