DD Favorite Dishes

This is Miranda's favorite dish:

Poor Man’s Philly Cheesesteak

1 pound ground beef

1 tablespoon olive oil or butter

1 bell pepper, thinly sliced

1 cup mushrooms thinly sliced

1 small onion, thinly sliced

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon Worcestershire sauce

4 hoagie rolls or sub rolls

6–8 slices cheese

Instructions

1.  Heat olive oil in a large skillet over medium heat.  Add the onion, bell pepper, and mushrooms and cook for about 4–5 minutes until soft.

2.  Add the ground beef to the skillet.  Break it up with a spatula and cook until fully browned (about 5–6 minutes).  Drain excess grease if needed.

3.  Stir in garlic powder, salt, pepper, and Worcestershire sauce.

4.  Lower the heat and lay the cheese slices over the beef mixture, cover and let them melt.

5.  Toast the rolls (optional but recommended) in the oven or a skillet.

6.  Assemble by spooning the cheesy beef mixture into each roll and serve warm.

Allison's favorite dish:

Salmon Bowls

1/2 cup mayo
2 tablespoons sriracha
2 teaspoons sesame oil
salmon fillets (1 per person)
1/2-3/4 cup coconut aminos (I prefer Big Tree brand)
ground ginger
salt and pepper
cucumbers
olive or avocado oil (about 2 tablespoons)
white wine vinegar (about 1 tablespoon)
garlic powder
rice - 1/2 cups of uncooked rice per person
Toppings- we like lime wedges, cilantro, avocado, Serrano pepper slices, chili oil, sriracha

1.  Marinate salmon by placing in a container with coconut aminos and a generous sprinkle of ground ginger, salt, and pepper.  Let sit at least 2 hours flipping midway.  I usually marinate overnight.
2.  Marinate cucumbers at least an hour or two before in oil, vinegar, salt, pepper, and garlic powder.  Stir well.  Let sit on the counter.
3.  Make the sriracha mayo by combining mayo, sriracha, and sesame oil.
4.  When ready to cook, prepare the rice.  Prepare the toppings.
5.  In the air fryer, cook the salmon for about 10 minutes at 400 until done.  You can also cook the salmon in the oven at 400 for 12-15 minutes or until done.
6.  Add rice to the bottom of your bowl, then salmon and then toppings as desired.

Chicken Tinga (tostadas)

rotisserie chicken or 2 chicken breasts
1 small onion (diced)
4 garlic cloves (minced)
8 oz. can of tomato sauce
can of chipotle peppers in adobo sauce
1 cup chicken broth
1 lime
2 bay leaves
1 teaspoon oregano
1 tablespoon chili powder
salt & pepper to taste

tostadas or corn tortillas (for tacos)
avocado
sour cream
cotija cheese or queso fresco
cilantro

Directions:
If using chicken breast, boil them until cooked then shred.  If using rotisserie chicken, then shred first.
Make sauce - blend tomato sauce, 2-3 chipotle peppers, 1 cup chicken broth, oregano, chili powder, salt & pepper.
Sauté onion till translucent, add garlic sauté about a minute.
Add shredded chicken.
Add sauce & 2 bay leaves, cover & simmer 15 minutes.
Add juice of 1 lime.
Assemble tostadas:
Tostada, sour cream, avocado, chicken tinga, cotija cheese, cilantro